This document discusses healthy food and beverages. It describes VTT Technical Research Centre of Finland as a world leading research and technology organization (RTO) in biomass and food science. VTT has expertise in developing novel protein and fibre ingredients, appealing and healthy foods, and enjoyable beverages. It provides solutions for product development, safety throughout the food chain, and smart use of resources to maximize the value of raw materials.

1. Healthy food and beverages
Better food for the people and
the planet
VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD

2. 210/06/2016 2
Dietary fibre and
protein are essential
parts of a healthy diet,
but even healthy food
needs to be appealing
and tasty!
Health and wellness is one of the main food
trends of our age

3. 310/06/2016 3
Trends and drivers in the food industry
Consoli-
dation
Safety
and
security
Sustain-
ability
Respons-
ibility
Cost
efficiency GLOBALISATION
SHAPES THE
MARKET
CONSUMER
NEEDS ARE
INCREASINGLY
DIVERSIFIED*
Aging
population
Free from
Rich in
The story
behind
Health and
wellness
Natural
*Top ten food trends for 2015, Innova market insights; 10 key trends in food, nutrition & health 2015, New Nutrition business

4. 410/06/2016 4
A world leading RTO in biomass and food
science and technology
We have a strong track record in
high dietary fibre and protein
systems, especially in cereal and
dairy processing.
VTT has shown academic
excellence and developed
proprietary technologies.

5. 510/06/2016 5
Challenges
 Demand for healthy and
sustainable solutions
 Combining tasty, healthy
and convenient
 Integration of new plant
based ingredients as part
of the diet
 Development of cost-
efficient food processes
 Ensured food process
hygiene and product safety

6. 610/06/2016 6
Our solutions for healthy food and beverages
Novel protein and fibre ingredients »
Enjoyable beverages »
Appealing and healthy food »
Safety throughout the food chain »
Smart use of resources »

7. 710/06/2016 7
Safety throughout
the food chain
Planning of processes that
address food safety, reliability and
resource efficiency.
Your comprehensive R&D partner
in healthy food and beverages
Raw material competence
Expertise in grains, pulses, berries,
milk and various agro-biomass side
streams.
Novel protein and fibre
ingredients
Development of novel plant-based proteins
and natural dietary fibre ingredients.
Appealing and healthy food
Design of new food products
with excellent mouth feel
and nutritional properties.
Enjoyable beverages
Solutions to improve the
performance of yeast strains and
to produce and enjoyable
beverages.
BACK TO SOLUTIONS >>

8. TECHNOLOGY FOR BUSINESS

9. 9
Novel protein and
fibre ingredients

10. 1010/06/2016 10
New protein and fibre ingredients with clean label
Source:1 www.luxresearchinc.com ”Alternative Proteins to Claim a Third of the Market by 2054;
2 Outlook of the Global food and beverage market, Frost and Sullivan, 2015
Health ingredients ~50%
of the global ingredient
market2
Dietary fibre
has well
demonstrated
health
benefits
Global protein
consumption
will double by
year 20541
BACK TO SOLUTIONS >>

11. 1110/06/2016 11
Pathway to novel protein and fibre ingredients
Enrichment and
modification
technologies
Up-scaling in our
food and brewing
pilot
Chemical, physical
properties,
physiological
response
Techno-economical
evaluation of the
concept
New sources of
protein and fibre
ingredients
Functional
ingredients
designed for
your specific
needs
Applicability in
food products
BACK TO SOLUTIONS >>

12. 121210/06/2016
Plant based ingredients using proprietary
technologies
Food grade pilot
facilities (milling,
dry fractionation,
bioprocessing…)
Analysis of the
technological and
physiological
functionality of
food ingredients
Lab scale
facilities for new
ingredient
technology
development
BACK TO SOLUTIONS >>

13. 1310/06/2016 13
Develop your ingredients with top experts
 VTT has strong track record in dietary
fibre and cereal processing
 Extensive know-how in food
processing for targeting new,
high quality food ingredients
 VTT combines development
of ingredients with predicted
physiological functionality to
food prototype design
 IPR on plant protein
ingredients
Plant based
ingredients with
excellent
technological
properties
Minimized waste
formation by
valorization of
side streams
BACK TO SOLUTIONS >>

14. 1410/06/2016 14
Emilia Nordlund
Research Team Leader
Tel. +358 40 5042963
emilia.nordlund@vtt.fi
Annika Wilhelmson
Key Account Manager
Tel. +358 44 5557913
annika.wilhelmson@vtt.fi
Ask us more!
BACK TO SOLUTIONS >>

15. 15
Appealing and
healthy food

16. 1610/06/2016 16
Clean
label
Good food in every possible way -
Good for the people, good for the planet , good for the business
Source: 1Mintel, 2012. Attributes that matter with packaged foods by household income, March 2012, 2 Outlook of the Global food and
beverage market, Frost and Sullivan, 2015
Freedom
food
500 billion $
market2
65% of
consumers
choose food
product based on
high fibre or high
protein content1
Health and
wellness trend
drives the
growth
BACK TO SOLUTIONS >>

17. 1710/06/2016 17
Steps in designing appealing and healthy food
Process and
product
development
Assessment of
food structure
properties
Techno-economical
evaluation of the
concept
Assessment of
sensory
properties
Sophisticated
ingredient selection
Food products with
• improved flavour,
texture, shelflife
• high fibre or protein
content
• reduced fat, salt or suga
content
• functional properties
• clean label, natural
processing, no E-codes
Consumer
behaviour
and
acceptance
BACK TO SOLUTIONS >>

18. 1810/06/2016 18
All the way from ingredients to consumer
understanding
Food grade pilot
facilities
(beverages,
baking,
extrusion…)
Product quality
analysis,
sensory
analysis and
consumer
perception
Lab scale
facilities for
food models
from liquid to
solid
prototypes
BACK TO SOLUTIONS >>

19. 1910/06/2016 19
New solutions for healthy and appealing food
• VTT has strong track record in dietary
fibre and development of high fibre and
protein containing food products
• VTT has extensive know-how in food
processing, for targeting new healthy
and appealing food products
• VTT combines food prototype design to
sensory evaluation and understanding
of consumer perception
Tasty, stable,
healthy food
products from
high performance
ingredients
BACK TO SOLUTIONS >>

20. 10/06/2016 20
A new, healthy rye snack product with
high consumer acceptance
Customer: Ruislandia
Choosing the right type of equipment and raw
materials.
 Process optimisation before investing in new
equipment
 A new rye snack with high fiber
and protein content
Broadened
product
portfolio
VTT introduced extrusion as a potential production
technology, and helped Ruislandia choose the
right type of equipment and start the new process.
“At VTT, high technological
competence is combined with
an enthusiastic attitude. VTT
has helped us broaden our
product portfolio and enter new
markets.”
Eero Koivisto
CEO
Ruislandia
BACK TO SOLUTIONS >>

21. 10/06/2016 21
Healthy and tasty seafood products
Customer: Hätälä Oy
To develop healthy and tasty seafood products with
decreased salt content and high consumer
acceptance.
 The novel product has improved, juicy texture,
appealing taste and decreased salt content
 Result: a juicier fish product with better taste and
texture
Improved
texture and
taste
VTT optimised the seafood product recipe by
studying the effect of different ingredients and
processing parameters on the taste and texture of
the products.
“Long-term fruitful cooperation
with VTT has had a great
impact on improving our
product portfolio.”
Riku Isohätälä
Hätälä Oy
BACK TO SOLUTIONS >>

22. 10/06/2016 22
Improvement of satiety-promoting properties
Customer: Mondelēz International
Improvement of satiety-promoting properties of
healthy biscuits using oat fibre
 Recipe and prototype for satiety-promoting
healthy biscuits
 Satiating effects were demonstrated in
postprandial setting
Improved
satiety
properties
VTT tested the satiety properties and further
developed the product by comparing raw materials
and developing recipes and production methods.
BACK TO SOLUTIONS >>

23. 2310/06/2016 23
Emilia Nordlund
Research Team Leader
Tel. +358 40 5042963
emilia.nordlund@vtt.fi
Annika Wilhelmson
Key Account Manager
Tel. +358 44 5557913
annika.wilhelmson@vtt.fi
Ask us more!
BACK TO SOLUTIONS >>

24. Click to edit Master title style
 Click to edit Master text styles
 Second level
 Third level
 Fourth level
 Fifth level
24
Enjoyable beverages

25. 2510/06/2016 25
Competitive edge through product diversity
and cost efficiency
Product
diversification,
beer for all
tastes
*Source: 1Guide to energy efficiency opportunities in the Canadian Brewing Industry, 2011; Mintel GNPD
Over 11 000
new healthy
beverage
launches year
20132
Cost
efficiency
prerequisite
for survival1
BACK TO SOLUTIONS >>

26. 2610/06/2016 26
Yeast strain development
Malting and brewing
Healthy beverages
Technologies for efficient processes and
enjoyable beverages
BACK TO SOLUTIONS >>

27. 2710/06/2016 27
Research and development for malting,
brewing and beverages
Pilot facilities
for malting,
brewing,
fermentation
and ingredient
development
Natural strain
development
tools for
improved yeast
strains
Raw material
quality
assessment
and processing
technologies
BACK TO SOLUTIONS >>

28. 2810/06/2016 28
• International reputation in research in the
barley to beer chain
• Many decades of research into the molecular
and physiological mechanism governing
industrial yeast strains Improved
yeast stress
tolerance and
functional
diversity
Natural
ingredients
Efficient
processes
Over five decades of research from field
to consumer
BACK TO SOLUTIONS >>

29. 10/06/2016 29
Strategic research partnership
Customer: PBL Brewing Laboratory is an enterprise owned by five Nordic malting
and brewing companies
PBL aims to improve shareholders’ competitive
edge through product and technology innovation.
 Improved microbiological risk management
 Promoted efficiency and sustainability in the production
chain
 New tools for quality management
 Access to multidisciplinary
expertise and versatile
pilot plant facilities
 Access to national and
international research
network
Ensured
technological
leadership
VTT is the strategic research partner of PBL. VTT
helps PBL shareholders to improve production
efficiency, product quality and sustainability in
malt, beer and beverage production.
“VTT has been our strategic research partner since 1959. They keep us up to date with the
newest developments in science, which ensures our position as technology pioneers.”
Rauno Sillanpää, Chairman of the Board
BACK TO SOLUTIONS >>

30. 3010/06/2016 30
Brian Gibson
Senior Scientist
Tel. +358 40 7609291
Brian.gibson@vtt.fi
Annika Wilhelmson
Key Account Manager
Tel. +358 44 5557913
annika.wilhelmson@vtt.fi
Ask us more!
BACK TO SOLUTIONS >>

31. Click to edit Master title style
 Click to edit Master text styles
 Second level
 Third level
 Fourth level
 Fifth level
31
Safety throughout
the food chain

32. 3210/06/2016 32
Identify and control your microbiological
risks to ensure consumer safety
1/3
of produced
food is wasted*
Brand
image is
priceless
Traceable
is trust-
worthy
*FAO 2011, Global food losses and food waste. Extent, causes, and prevention.
BACK TO SOLUTIONS >>

33. 3310/06/2016 33
Identification of microbial spoilage and safety risks
Characterization of microbiota and
microbial metabolites
Prevention of microbial biofilm formation
Technologies for management of
harmful microbes
Packaging solutions
Safe food processes
and products with
 improved shelf life
 reduced salt or sugar
content
 natural processing,
no E-codes
Tailor-made concepts to measure, understand
and control microbes and their interactions
BACK TO SOLUTIONS >>
X

34. 3410/06/2016 34
VTT facilities for ensuring food microbial safety
Biofilm
reactors and
pilot equipment
for cleanability
studies
Up-to-date
molecular
analytical
equipment
Pathogen
laboratory
(Level 2) and
anaerobic
facilities
BACK TO SOLUTIONS >>

35. 3510/06/2016 35
• VTT is an internationally recognised
research partner to provide tailor-made
concepts to measure, understand and
control microbes and their interactions
• VTT has special expertise in biofilms
and microbial cross-talk, anaerobic
microbiology, mycology and cereal
microbiology
• VTT Culture Collection provides strains
and identification services for the food
and biotechnological sectors worldwide.
Tools for
microbial
management
Improved
process
efficiency
and safety
Consumer
and
end product
safety
Food safety with VTT
BACK TO SOLUTIONS >>

36. 3610/06/2016 36
Johanna Maukonen
Research Team Leader
Tel. +358 40 5184971
johanna.maukonen@vtt.fi
Annika Wilhelmson
Key Account Manager
Tel. +358 44 5557913
annika.wilhelmson@vtt.fi
Ask us more!
BACK TO SOLUTIONS >>

37. 37
Smart use of
resources

38. 3810/06/2016 38
Higher profit from your raw material
Tigthening
landfilling
regulations
15% increase in
resource productivity
needed by 2030
*Source: EU Commission communication
COM(2014) 398 Towards a circular
economy: A zero waste programme for
Europe
Zero
waste
1/3
of food
is wasted
BACK TO SOLUTIONS >>

39. 3910/06/2016 39
VTT smart use of resources
Development
of process
concepts
Evaluation of
suitability in end-use
applications
Chemical,
structural and
physical
characterization
Techno-economical
evaluation of the
concept
Identification of
raw material
sources Efficient use of
side-streams
Wider product
possibilities
Higher profit from
raw materials
New raw material
sources
Identification
of potential
end-uses
BACK TO SOLUTIONS >>

40. 4010/06/2016 40
VTT facilities for raw material value assessment
Assessment of
applicability in
different end use
applications
Reactors and
refiners for
processing and
fractionation of
biomass
Analysis of
chemical and
physical
characteristics
PILOTING CENTRE
BACK TO SOLUTIONS >>

41. 4110/06/2016 41
Full potential out of your raw material
• VTT has a comprehensive
overview on different raw
materials, including side-
streams, their composition and
potential end-uses.
• VTT has special expertise in
forest based raw materials and
food and forest industry side-
streams.
Efficient use
of side-
streams
Widen your
product
possibilities
Higher profit
from your
raw material
BACK TO SOLUTIONS >>

42. 4210/06/2016 42
Tiina Liitiä
Research Team Leader
Tel. +358 40 7552387
tiina.liitia@vtt.fi
Laura Kela
Key Account Manager
Tel. +358 40 5442741
laura.kela@vtt.fi
Ask us more!
BACK TO SOLUTIONS >>

43. TECHNOLOGY FOR BUSINESS