Innovations for health

promoting and functional

food solutions

SEMINAR on “Functional Food Innovation from

Finland – Good for You”

Lotte Seoul Hotel, May 17, 2016

Anu Kaukovirta-Norja

Vice President, VTT

VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD

23.5.2016 2

VTT Technical Research Centre of

Finland Ltd

Net turnover and other operating

income 272 M€ for VTT Group in 2015(VTT Group’s turnover 185 M€ in 2015)

Personnel 2,470 (VTT Group 31.12.2015 )

Unique research and testing

infrastructure

Wide national and international

cooperation network

We use

4 million

hours of brainpower a

year to develop

new technological

solutions

36% of Finnish

innovations

include VTT

expertise

TOP 2VTT is second

most active

patenting

organisation in

Finland (2014) A leading R&D organisation

in Nordic countries

We provide expert services

for our domestic and

international customers

and partners, both in

private and public sectors

323/05/2016 3

Safety throughout

the food chainPlanning of processes that address

food safety, reliability and resource

efficiency

VTT - Your comprehensive R&D partner

in healthy foods and beverages

Raw material

competenceExpertise in grains, pulses, berries, milk

and various agro-biomass side streams

Novel protein and

fibre ingredientsDevelopment of novel plant-based

proteins and natural dietary fibre

ingredients

Appealing and healthy foodDesign of new food products with excellent mouth

feel and nutritional properties

Enjoyable beveragesSolutions to improve the performance of yeast

strains and to produce and enjoyable beverages

423/05/2016 4

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

523/05/2016 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

623/05/2016 6

FeasibilityUp-scaling

It is all about transformation -

new ingredients make the future foods

FunctionalityChemical, physical properties,

physiological response

New sourcesNew sources of protein and fibre

ingredients

New foodsApplicability in food products

New processedEnrichment and modification

technologies

.

CostTechno-economical evaluation of

the concept

Functional ingredients designed for specific needs

7

Supergrain oats

823/05/2016 8

Finland is the leading country in oat technology

and innovative oat products

Finland – Oatland

Energy uses• Heat

• Electricity

Animal feed• Hulls for ruminants

• Whole oats for horses

Food uses• Bread, biscuits

• Porridge, muesli

Oat ingredients by fractionation• β-glucan, a cholesterol lowering fibre with

several other health effects

• Oat protein, suitable also for celiac persons

• Fat-free oat starch for various applications

Cosmetics• Skin care

• Hair care

• Finland is the 5th largest oat producer globally

• Due to our latitude Finnish oat is of excellent quality

9923/05/2016

VTT’s SolBG technology enables

beverages with beta-glucan

Beta-glucan is the best part of

oats but forms thick structures at

very low concentrations

VTT SolBG beta-glucans can be

added to beverages without

significant increase of viscosity

Up to 1% or 1 g betaglucan /

portion → Use of several fiber

and beta-glucan health claims in

products is possible

SolBGUnprocessed

beta-glucan

1023/05/2016 10

Potential application areas for oat proteins

Preparation or protein fortification of dairy substitutes

Sports nutrition

Gluten-free products for baking

Food additives for increased water or fat holding

Oat protein in high protein

gluten-free breadsOat protein with pectin

has high dispersion

stability

Oat protein in emulsion after

amylase treatment

11

Berry dreams for

your products

12

Bioactive compounds

Pigments, colourants

Aroma compounds

New compounds

Understanding biosynthetic

pathways

Berry research

at VTT,

scientific

competences

Product stability

Structure

Sensory quality: flavour and

texture)

Maximization of yields

In vitro:

Antimicrobial activity, antioxidant

activity, digestion models, cell

models: keratinocytes, CaCo-2 ,

ARPE

In vivo

Analyses of clinical samples by

metabolomics approach

Metabolome correlation with

health responses

Composition of berries and

berry fractions,

Analysis of metabolites

UPLC, LC-MS, NMR, UPLC-

MS, GC-MS

Enzyme-aided berry processing

Microbial fermentations

Fractionation technologies

Extraction technologies

Milling technologies

Upgrading berry side streams

Pilot-scale facilities

Technological

qualitys

Physiological

effects

Analytical

platform

Processing

and fractionationCell culture

technology

13

Berry snacks with extrusion technology

Billberry,

dryBlackcurrant,

wetBlackcurrant,

dry

Both dried fractions and wet

press cake berry ingredients

can be utilized to develop

crispy, puffed structures

and/or flakes

Strawberry ingredient

improved expansion.

dry billberry wet-BB wet-BC

14

Need Replace harmful synthetic antimicrobial agents by

natural ones which are considered healthy, safe and

pure

New business Utilize nature’s own broad antimicrobial power in

industrial innovations

Background Technology innovations and extensive Finnish

berry know-how since 1990’s

Strong science-based background of antimicrobial

berry compounds

New business from natural antimicrobials

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NATURAL

BERRY-BASED

INGREDIENTS

Bioactive berry ingredients in

various products

PROCESSED

BERRIES

BERRY SIDE

STREAMS

BERRY CELL

CULTURES

VTT

IPR

VTT

IPR

VTT

IPR

Microbiological risk

management Hygiene nonwovens

Filters

Membranes

Cosmetics Masks and wipes

Toners

Moisturizers

Personal care Skin desinfection

Deodorants

Bath & soaps

Packages Food packaging

Feed Pet food

Poultry feed

Food & beverage

RA

W M

AT

ER

IAL

MA

RK

ET

16

From wood

to food

1723/05/2016 17

Wood and edible plant cell wall

components are similar

Graphic from the B.S. thesis of Renee Whippee, UMaine, 2006

LIGNIN

HEMISELLULOSES

- XYLAN

- MANNAN

CELLULOSE

Could we use wood polymers as structurizing agents

and dietary fibre in foods?

1823/05/2016 18

Birch xylan as yogurt ingredient

Birch xylan

Physiological properties

as dietary fibre:

Favourable (slow) fermentation

rate in vitro

Technological properties:

More even and softer texture

No xylan + 3% xylan

19

References and

summary

23/05/2016 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

Broadenedproduct

portfolioVTT 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

Collaboration with customers 1

23/05/2016 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

Improvedtexture and

tasteVTT 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

Collaboration with customers 2

23/05/2016 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

Improvedsatiety

propertiesVTT tested the satiety properties and further

developed the product by comparing raw materials

and developing recipes and production methods.

Collaboration with customers 3

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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

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