VTT Technical Research Center of Finland


VTT Technical Research Centre of Finland (VTT) is one of Europe’s leading research institutions. We are owned by the Finnish state. We advance the utilization and commercialization of research and technology in commerce and society. Through scientific and technological means, we turn large global challenges into sustainable growth for businesses and society. Read more about VTT here.

VTT Food Research

We help our partners in the transition towards sustainable food system and tailored food and beverage solutions that support individual wellbeing. Our R&D services focus on innovations that enable using plant and side-stream as food materials. We harness biotechnology for renewal and improvement of food processes. We develop food processes and services that are based on cross-industry innovations and generate new business opportunities.

Our vision is that the use of new plant-based food processes and products will lead to a 20% reduction of animal protein consumption per capita in Europe by 2025. By 2035, we see that cellular agriculture products will be an established dietary nutrient source on a global scale, and personalised food manufacturing will have become common.  

Plant-based food and beverage solutions

VTT has profound knowledge on plant-based ingredients and food design, as well as development of fermented beverages. Our expertise covers everything from raw material understanding to end product innovations. We have facilities from lab to pilot-scale, including comprehensive analytical platforms, including sensory quality and consumer insight.

  • We develop ingredient and food technologies for valorization of side-streams (e.g. brans, press cakes, spent grains) and low-value raw materials (e.g. low value fish).
  • We have unique milling and dry-fractionation facilities and biotechnology expertise for raw material processing (e.g. oat, faba bean, pea, barley)
  • We have profound food pilot equipment, in particular for cereal food processes and production of meat and dairy analogues.
  • We develop multifunctional hybrid ingredients to maximise the use of natural resources for healthy food products.
  • We offer our pilot malting and brewing facilities to optimise the use of raw materials, fermentative organisms, and process conditions, as well as for production of new flavorful beverages.  

Read more about VTT Food Research here 
For more information, contact Prof Nesli Sozer ([email protected])

PPIC Supporter/Collaborator