VTT Webinar Series

Hybrid ingredients for sustainable plant-based food

This webinar is recorded on February 14th, 2019 and you can watch it on your convenience. As the Q&A session is also a recording from the live webinar we welcome your possible questions via e-mail any time.

Dr. Emilia Nordlund
Research team leader

Dilek Ercili-Cura
Senior Scientist

How can we use natural resources in a smart way for food production?

Can we reduce the ecological foot print of the food chain while securing healthy nutrition for the growing population? Join our webinar to learn about plant based hybrid ingredients rich in protein with practical research results and innovation.

Watch the on-demand Webinar

About the webinar

How can we use natural resources in a smart way for food production? Can we reduce the ecological foot print of the food chain while securing healthy nutrition for the growing population?

Plant-based food innovations are important in making the transition towards more carbon neutral and healthier food consumption. To use the plant raw materials maximally and minimize waste streams, adapting moderate fractionation concepts for industrial food production is required. This webinar describes the Hybrid Ingredient concept where we highlight plant-based ingredients with dual function. Especially the natural existence of enriched amounts of protein and dietary fibre in an ingredient provide potential for highly nutritious foods. We show how to produce hybrid ingredients and how to ensure their functionality in end products. By case examples, we open up the high potential of cereal, legume and oil-seed based raw materials, both from the separation and functionalization point of view.

#hybrid ingredients #functional ingredients #plant based #side streams #ingredient applicability #healthy diet

Speakers

Emilia Nordlund

Research team leader


Dr Emilia Nordlund, D.Sc. (Tech.) heads VTT’s Food Solutions team, targeting at more unrefined plant-based foods and at developing new product and processing concepts for an efficient and sustainable future food chain. She has expertise in bioprocessing, especially enzyme technology, of plant-based ingredients for food applications, such as bakery products. She is also developing ways to support healthy eating via new food delivery and eating concept.

Telephone: +358 40 504 2963

Dilek Ercili-Cura

Senior Scientist


Dr Dilek Ercili-Cura is a senior scientist at VTT’s Food Solutions team with main research interest on colloidal interactions in protein-stabilized food systems. Her work focuses on techno-functional properties of plant-based macromolecules, mainly proteins and targeted modifications by bio- and physical processing tools. Recently concentrates more on plant proteins, plant-based hybrid ingredients and non-traditional proteins as raw materials.

Telephone: +358 40 510 3206
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