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Healthy and sustainable food and beverages


Healthy and sustainable food and beverages


Innovate new foods and concepts with us

VTT creates new business for the food, feed and beverage sector. Our pilots and even ready-to-launch products present new opportunities for any size of food industry. We add science and technology to food and to nutrition for creation of mouthwatering products with health benefits.

We back up our work with techno-economical and sustainability evaluations as well as nutritional and sensory characteristic assessments to ensure that both process and product concepts will take off.

Developing health-promoting, profitable products

By fine-tuning what exists and combining it with new processes and products, VTT will give you the ability to promote health while increasing profit.

Use side streams as raw materials, turn healthy into super tasty, and save on production even as sustainability takes the fore. 



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New protein sources & natural fibre ingredients

 VTT develops new plant-based protein ingredients and ways to incorporate them into food products. Plant protein can replace current protein sources and produce new dairy-free, egg-free or gluten-free products.

Dietary fibre has demonstrated health benefits. Leverage VTT’s strong patent portfolio to add fibre to your products! VTT's dietary fibre development ranges from laboratory testing to pilot projects. We have a strong patent portfolio on enrichment and cereal fibre ingredient modification.

​​​Enrichment and fractionation for food ingredients

Our feasible and simple process concepts combine mechanical and bioprocessing, such as germination, steps so as to obtain protein and fibre ingredients with excellent technological, sensory and nutritional properties.

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​​​Microbe-assisted processing

Microbes offer a natural processing tool for modifying structure and functional properties of biomaterials. Find unique organisms for food, feed and biomass tailoring and maintain them in a safe place provided by VTT Culture Collection.

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​​​Plant based proteins

We use green processing technologies and combine our years of expertise on fractionation, mechanical processing as well as enzyme and microbe toolbox in the extraction of plant proteins from various matrices.

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​​​Tailoring dietary fibre properties

Our core competence is the ability to understand and modify the chemical and physical properties of fibre-rich materials that determine their behaviour, appearance and taste in food matrices.

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​​​Value from food chain side streams

We develop new processes and products and assist in the evaluation of the overall exploitation potential of side-streams.

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​​​Protein production

We provide custom recombinant protein production in our Expression service. We improve protein production hosts and carry out research to understand the molecular background and physiology of protein production.

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​​​Plant biotechnology

We develop plants, plant cells and algae for the sustainable production of biomass, ingredients, high-value chemicals and proteins.

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Appealing, healthy & safe food


 VTT can help you design novel food ingredients or products with excellent mouth feel and nutritional properties. Whether you want to change the fat, fibre, protein or other properties of existing products, or you would like to develop something completely new, count on VTT expertise.


VTT offers a holistic view of food and feed product safety and security. We can analyse and optimise the entire the production chain, from raw materials to consumption. We also have an eye to adding revenue through high value end-uses of manufacturing by-products. We help companies create processes to address food safety, reliability, and resource efficiency to ensure responsible image in the food consumer markets.


​​​Tailoring food and beverages

We specialise in the use of versatile enzymes and microbes along with mechanical processing to tailor food structure, stability, sensory and health properties

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​​​Assesment of nutritional properties

Our core competence is in the development and application of digestion models to assess digestion and fermentation rate and extent, release and conversion of phytochemicals, and combining the data with food technology and with clinical outcome.

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​​​Tailoring and assessment of sensory characteristics

We support the development of food applications by producing information that can be utilised in various stages of the R&D- process, such as product innovation.

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Food safety

We provide tailor-made concepts to measure, understand, manage and/or exploit microbes, microbial metabolites, and their interactions in industrial processes.

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​​​Modification of proteins in food matrices

We exploit commercial and novel in-house enzymes for tailoring protein interactions.

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Enjoyable beverages

​VTT’s experts can help you produce your traditional beer in a more efficient way, or develop beer with new flavour attributes or low alcohol content. Health and wellness is one of the main food trends of our age. At the same time, consumers also value natural ingredients. Would you like to develop tasty beverages high in protein or fibre? VTT can help you to design safe, stable and appealing beverages that meet the needs of health-conscious consumers.


​​​Brewing yeast development

Using natural strain development tools VTT can develop new brewing yeast strains that can create unique flavour profiles, exhibit greater stress tolerance iduring fermentation or ferment low-alcohol or low-calorie beer.

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​​​Tailoring food and beverages

We specialise in the use of versatile enzymes and microbes along with mechanical processing to tailor food structure, stability, sensory and health properties.

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Infrastructure & Business​ development

VTT offers pilot scale process and product development services for the food and beverage industry. With our vast research experience and know-how, we offer new solutions for ingredient and food product design. Let our experts help you to minimise the risks and costs on the way to industrial production.


Food processing and brewing pilot

Our pilots include a malting and brewing pilot, pilot bakery as well as pilot facilities for dry & wet grinding, fractionation, drying and extrusion.

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​​​Bioeconomy concept development and evaluation

​VTT’s strong expertise in process and product development, together with our well established approaches for systematic evaluation, simulation and modelling, will provide a fast lane to holistic feasibility estimates of novel concepts.


Discover what collaboration with VTT can achieve:


Fresh thinking

Our customers tell us that collaborating with VTT adds value in a number of ways. It brings fresh thinking to the table, offers proven technologies that can be tailored to their specific needs, and accelerates the development and implementation process.

How we work

Working with VTT is different. Instead of developing everything internally or working with companies pushing proprietary solutions, we function as an extended part of your team. With VTT, you are tapping into food, feed and beverage sector research and development that is both deep and broad.

​​Let’s talk!

We invite you to meet with us so that we can gain a better understanding of the most important challenges you are facing and how we can help you to solve them.




VTT Technical Research Centre of Finland Ltd has been the first to publish a scientific study on the successful generation of hybrid lager yeasts. For centuries the same few yeast strains have been used in the production of lager beer, in contrast to ale, whisky, wine and cider, for which there is a wide range of yeast strains available to produce different nuances of flavour. VTT has been developing hybrid lager yeasts so as to impart new flavour to the beer and accelerate the production process.

Traditionally, even very different tasting lagers have been produced using the reliable and cold-hardy Saccharomyces pastorianus yeast species. Studies have shown that this trustworthy brewmaster's helper is actually a hybrid composed of two different yeast species. One of them is the Saccharomyces cerevisiae yeast commonly used in the production of ale, while the other, only recently discovered in the wild, has been named Saccharomyces eubayanus.

These findings have opened up possibilities for researchers to create new, customised lager yeasts through selective mating of strains of different yeast species. This enables the production of new flavours for beer or the acceleration of the fermentation phase in beer production, for example.

VTT has screened its own microbial strain collection and the ale yeast strains of commercial collections in order to identify the properties that affect the beer fermentation process. We succeeded in finding suitable yeast strains and mating them with Saccharomyces eubayanus yeast.

The hybrid yeasts generated by VTT's researchers have inherited useful properties from their "parents". The new yeasts accelerate the wort fermentation process and improve the production of ethanol. They are also more tolerant to cold than their Saccharomyces cerevisiae parent strain, and settle better after fermentation than their predecessors.

The study was published in the online version of the Journal of Industrial Microbiology and Biotechnology publication series on 15 February 2015.

The study shows that VTT's method is suitable for the generation of new lager yeast strains and the creation of new properties affecting the flavour of beer, as well as improving the beer production process. New lager yeast strains can now be generated entirely without genetic modification technology.

The following organizations have funded the research: Alfred Kordelin Foundation, PBL Brewing Laboratory, Academy of Finland and EU's Marie Curie ITN Yeastcell-project.

Reference: Krogerus, K., Magalhães, F., Vidgren, V. & Gibson, B. (2015) New lager yeast strains generated by interspecific hybridization. Journal of Industrial Microbiology and Biotechnology.


VTT is a member of EIT Food. For more information about EIT Food, visit