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VTT Technical Research Centre - Articles and news items

VTT is paving the way for 3D printed customised snacks

Industry news  •  5 May 2016  •  Victoria White, Digital Content Producer

The VTT Technical Research Centre is developing customised snacks using 3D printing technology, tapping in to the trend for healthy foods on the go…

Healthy fractions of oats efficiently recovered – Development of new food applications going on at VTT

Industry news  •  27 October 2014  •  VTT Technical Research Centre

In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and beverages…

VTT on a mission to develop new taste sensations for beer lovers

Industry news  •  2 October 2014  •  VTT Technical Research Centre of Finland

VTT Technical Research Centre of Finland was commissioned to analyse the bottles of beer salvaged from the 1840s shipwreck found near the Åland Islands in 2010. Living bacteria found in the bottles were subject to further tests to find out how the cells had survived for so long in the wreck…

VTT to study one of world’s oldest beers

Industry news, News  •  8 February 2011  •  VTT

Åland archipelago, divers retrieved well-preserved bottles of champagne and five bottles of beer from the wreck of a ship that likely sank during the first half of 1800s…

Future applications for brewers’ spent grain

Issue 3 2009  •  10 September 2009  •  Annika Wilhelmson, Pekka Lehtinen, Niklas von Weymarn, Merja Itävaara, Juhani Sibakov, Raija-Liisa Heiniö, Pirkko Forssell & Johanna Buchert, VTT Technical Research Centre of Finland

The brewery by-product Brewers’ Spent Grains (BSG) is composed of the insoluble cereal residue that is separated from the mash before fermentation. It is estimated that the annual production of BSG is approximately 30 million tonnes worldwide. BSG consists mainly of the insoluble covering layers of the barley malt, i.e. husk, testa and pericarp, as well as endosperm cell wall fractions and storage protein. The composition of BSG depends on the raw materials of the brewing process: barley variety, harvest year, malting and mashing conditions, as well as the type and quality of other cereals added to the brewing process.

Analysing barley to beer chain

Issue 2 2006, Past issues  •  23 May 2006  •  Jari Rautio, Reetta Satokari, Kari Kataja,Anne Huuskonen, Heikki Vuokko,Arja Laitila,Annika Wilhelmson, Silja Home, Hans Söderlund and John Londesborough,VTT Technical Research Centre of Finland

VTT’s novel TRAC system is a rapid, accurate and economic method to quantitate specific messenger RNA molecules and other gene transcripts. In the barley-beer chain, it can be used to characterise yeast condition, to monitor fermentation and malting and to measure the levels of harmful and beneficial microorganisms through the whole process by analysing critical transcripts of yeast, barley and grain microflora.The knowledge can be used to control current processes and as an aid for designing new, improved processes.
Yeast must change during fermentations

The familiar and ancient fermentation of wort to beer is a complex process, in which yeast must adapt to sequential changes in carbon (glucose, maltose, maltotriose) and nitrogen sources; to depletion of essential nutrients (including oxygen) and to a variety of stresses, such as increasing levels of ethanol and sudden re-exposure to oxygen when yeast cropped from one fermentation is pitched into the next. Many changes in gene expression are expected as yeast struggles to adjust to its constantly changing environment. Quantitative knowledge about how transcription profiles change during the process offers the possibilities of modifying process conditions rationally in accord with yeast behaviour and routinely monitoring yeast condition in the factory.

 

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