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Article
17 November 2023
Finnish food-biotech start-up Onego Bio presents: egg protein by fermentation – no animals needed
Article
12 May 2023
Social sustainability is a cornerstone for business operations
Article
5 April 2023
Nothing goes to waste when Volare turns industrial food side streams into circular proteins, oils and fertilisers
Article
20 December 2022
Finland is a world leader in cellular agriculture
Article
23 May 2022
Finnish start-up Solar Foods makes food out of thin air
Article
18 May 2022
Long-standing expert sees a bright future ahead for VTT, research and science
Article
7 April 2022
Food protein from forest, insects and microalgae - Insights of European companies in food value chain to food revolution
Article
25 February 2022
"It's amazing to try out even the slightly crazier ideas" - From cellular agriculture to new ingredients on a plate
Article
11 February 2022
VTT designated Hyvän mielen työpaikka® for the second time
Article
3 February 2022
How was allergy vaccine discovered? “It took solid professional skill, but plenty of coincidence and good luck were also involved”
Article
17 January 2022
VTT 80 years – “I believe that society will overcome its challenges”
Article
12 January 2022
Tasty meat alternatives require new types of fats
Article
28 October 2021
Prosumers – new actors in the energy market of tomorrow
Article
20 October 2021
Strong future orientation helps organisations make better decisions
Article
13 October 2021
VTT’s Professor of Practice Riikka Virkkunen to Co-chair The Made in Europe Partnership
Article
5 October 2021
Five key consumer trends for 2022: from DIY travelling to flexible lifestyles
Article
14 September 2021
How to get ahead of competition in the smart city business?
Article
9 June 2021
AI, sustainable smart cities and mobility – where are we headed?
Article
2 June 2021
This is how networks shape future energy agendas in Europe and globally – and why you can’t afford to stay out
Article
20 May 2021
VTT Future Opportunity Design identifies novel, future-proof and actionable R&D&I opportunities
Article
28 April 2021
A new ingredient was awakened from germinated faba bean for Viking Malt
Article
7 April 2021
Bioplastic from soy residues: Pilot plant coming to Finland
Article
2 February 2021
Riitta Puupponen-Pimiä - A pioneer in berry research
Article
20 October 2020
VTT is awarded the Hyvän mielen työpaikka (“Workplace with a Good Feeling”) designation
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