Tailored Technologies for Future Foods

Report 2001-2004

Anu Kaukovirta-Norja (Editor), Annemari Kuokka (Editor), Kaisa Poutanen (Editor)

Research output: Book/ReportReportProfessional

Abstract

This report summarizes the major features and outcome of the VTT research program "Tailored Technologies for Future Foods" (TTFF), conducted in 2001-2004. The program focused on exploiting of biosciences for specific processing and tailored product quality attributes: sensory quality, health effects and safety of food. It also aimed at understanding consumer food choice and the demands for future foods. The program was organised in research teams working on enzymatic modification of food materials, seed factory, microbial viability technology, encapsulation, structure engineering, physiological functionality and consumers and sensory quality. The total volume of the TTFF Program was 16.2 million EUR. The wide collaboration network covered 18 Finnish university and institute laboratories, and 37 institutions outside Finland. 59 companies and 10 development associations participated in the projects of the program. The research was reported in 185 international scientific publications including reviews and book chapters, and 48 articles in Finnish and 7 articles in trade magazines were published. 8 PhD theses have already been published, 2 more will be defended in 2005 and 3 more in 2006. The total number of theses published during the programme was 24. The number of patents or patent applications was 4. The report summarises major findings in the seven research teams, and gives 16 result cases. The research on cereal technology included enzymatic tailoring of rye, oat and high-fibre wheat bread baking, process-induced increase of rye bioactivity and design of cereal flavour. Enzymatic structure engineering concepts included search for novel cross-linking enzymes, and their use in proteinaceous food materials. Starch-based microcapsulation aimed at controlling stability of bioactive components. Enzymatic extraction of berry juice and especially phenolic compounds was developed, and berry phenolics were studied as selective inhibitors of the growth of intestinal pathogens. Methods for assessment of digestibility and gut bioconversions in vitro were developed. New technology was developed to produce plant-derived compounds in cell cultures, and also to increase and assess viability of probiotic bacteria. Germination was used as a tool to modify seed structure and composition for novel food applications. Consumer perceptions of functional foods was studied as well as perception of troublesome eating among the elderly.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages77
ISBN (Electronic)951-38-6716-1
ISBN (Print)951-38-6715-3
Publication statusPublished - 2005
MoE publication typeNot Eligible

Publication series

NameVTT Tiedotteita - Research Notes
PublisherVTT
No.2298
ISSN (Print)1235-0605
ISSN (Electronic)1455-0865

Fingerprint

patents
rye
engineering
viability
consumer attitudes
novel foods
food and nutrition programs
fruit juices
baking
encapsulation
biotransformation
research programs
seeds
crosslinking
factories
food choices
product quality
functional foods
probiotics
Finland

Keywords

  • enzymatic modification
  • plant materials
  • seed factory
  • encapsulation
  • microbial viability
  • food quality
  • food structure
  • functionality
  • sensor quality
  • consumer expectations

Cite this

Kaukovirta-Norja, A., Kuokka, A., & Poutanen, K. (Eds.) (2005). Tailored Technologies for Future Foods: Report 2001-2004. Espoo: VTT Technical Research Centre of Finland. VTT Tiedotteita - Meddelanden - Research Notes, No. 2298
Kaukovirta-Norja, Anu (Editor) ; Kuokka, Annemari (Editor) ; Poutanen, Kaisa (Editor). / Tailored Technologies for Future Foods : Report 2001-2004. Espoo : VTT Technical Research Centre of Finland, 2005. 77 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 2298).
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Kaukovirta-Norja, A, Kuokka, A & Poutanen, K (eds) 2005, Tailored Technologies for Future Foods: Report 2001-2004. VTT Tiedotteita - Meddelanden - Research Notes, no. 2298, VTT Technical Research Centre of Finland, Espoo.

Tailored Technologies for Future Foods : Report 2001-2004. / Kaukovirta-Norja, Anu (Editor); Kuokka, Annemari (Editor); Poutanen, Kaisa (Editor).

Espoo : VTT Technical Research Centre of Finland, 2005. 77 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 2298).

Research output: Book/ReportReportProfessional

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N2 - This report summarizes the major features and outcome of the VTT research program "Tailored Technologies for Future Foods" (TTFF), conducted in 2001-2004. The program focused on exploiting of biosciences for specific processing and tailored product quality attributes: sensory quality, health effects and safety of food. It also aimed at understanding consumer food choice and the demands for future foods. The program was organised in research teams working on enzymatic modification of food materials, seed factory, microbial viability technology, encapsulation, structure engineering, physiological functionality and consumers and sensory quality. The total volume of the TTFF Program was 16.2 million EUR. The wide collaboration network covered 18 Finnish university and institute laboratories, and 37 institutions outside Finland. 59 companies and 10 development associations participated in the projects of the program. The research was reported in 185 international scientific publications including reviews and book chapters, and 48 articles in Finnish and 7 articles in trade magazines were published. 8 PhD theses have already been published, 2 more will be defended in 2005 and 3 more in 2006. The total number of theses published during the programme was 24. The number of patents or patent applications was 4. The report summarises major findings in the seven research teams, and gives 16 result cases. The research on cereal technology included enzymatic tailoring of rye, oat and high-fibre wheat bread baking, process-induced increase of rye bioactivity and design of cereal flavour. Enzymatic structure engineering concepts included search for novel cross-linking enzymes, and their use in proteinaceous food materials. Starch-based microcapsulation aimed at controlling stability of bioactive components. Enzymatic extraction of berry juice and especially phenolic compounds was developed, and berry phenolics were studied as selective inhibitors of the growth of intestinal pathogens. Methods for assessment of digestibility and gut bioconversions in vitro were developed. New technology was developed to produce plant-derived compounds in cell cultures, and also to increase and assess viability of probiotic bacteria. Germination was used as a tool to modify seed structure and composition for novel food applications. Consumer perceptions of functional foods was studied as well as perception of troublesome eating among the elderly.

AB - This report summarizes the major features and outcome of the VTT research program "Tailored Technologies for Future Foods" (TTFF), conducted in 2001-2004. The program focused on exploiting of biosciences for specific processing and tailored product quality attributes: sensory quality, health effects and safety of food. It also aimed at understanding consumer food choice and the demands for future foods. The program was organised in research teams working on enzymatic modification of food materials, seed factory, microbial viability technology, encapsulation, structure engineering, physiological functionality and consumers and sensory quality. The total volume of the TTFF Program was 16.2 million EUR. The wide collaboration network covered 18 Finnish university and institute laboratories, and 37 institutions outside Finland. 59 companies and 10 development associations participated in the projects of the program. The research was reported in 185 international scientific publications including reviews and book chapters, and 48 articles in Finnish and 7 articles in trade magazines were published. 8 PhD theses have already been published, 2 more will be defended in 2005 and 3 more in 2006. The total number of theses published during the programme was 24. The number of patents or patent applications was 4. The report summarises major findings in the seven research teams, and gives 16 result cases. The research on cereal technology included enzymatic tailoring of rye, oat and high-fibre wheat bread baking, process-induced increase of rye bioactivity and design of cereal flavour. Enzymatic structure engineering concepts included search for novel cross-linking enzymes, and their use in proteinaceous food materials. Starch-based microcapsulation aimed at controlling stability of bioactive components. Enzymatic extraction of berry juice and especially phenolic compounds was developed, and berry phenolics were studied as selective inhibitors of the growth of intestinal pathogens. Methods for assessment of digestibility and gut bioconversions in vitro were developed. New technology was developed to produce plant-derived compounds in cell cultures, and also to increase and assess viability of probiotic bacteria. Germination was used as a tool to modify seed structure and composition for novel food applications. Consumer perceptions of functional foods was studied as well as perception of troublesome eating among the elderly.

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KW - consumer expectations

M3 - Report

SN - 951-38-6715-3

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PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Kaukovirta-Norja A, (ed.), Kuokka A, (ed.), Poutanen K, (ed.). Tailored Technologies for Future Foods: Report 2001-2004. Espoo: VTT Technical Research Centre of Finland, 2005. 77 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 2298).