Innovation for health promoting and functional food solutions

1. 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

2. 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 2
VTT 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

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Safety throughout
the food chain
Planning of processes that address
food safety, reliability and resource
efficiency
VTT - Your comprehensive R&D partner
in healthy foods 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

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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

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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

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Feasibility
Up-scaling
It is all about transformation -
new ingredients make the future foods
Functionality
Chemical, physical properties,
physiological response
New sources
New sources of protein and fibre
ingredients
New foods
Applicability in food products
New processed
Enrichment and modification
technologies
.
Cost
Techno-economical evaluation of
the concept
Functional ingredients designed for specific needs

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Supergrain oats

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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

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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

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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 breads
Oat protein with pectin
has high dispersion
stability
Oat protein in emulsion after
amylase treatment

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Berry dreams for
your products

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 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 fractionation
Cell culture
technology

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Berry snacks with extrusion technology
Billberry,
dry
Blackcurrant,
wet
Blackcurrant,
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

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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
RAWMATERIAL
MARKET

16. 16
From wood
to food

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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?

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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

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References and
summary

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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
Collaboration with customers 1

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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
Collaboration with customers 2

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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.
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

24. TECHNOLOGY FOR BUSINESS