(IN BRIEF) Valio is supporting the MetaFerm research project, led by the University of Turku, to develop new plant-based fermented food solutions using underutilised Finnish ingredients. Funded with €1.5 million by Business Finland and part of Valio’s Food 2.0 programme, … Read the full press release
Posted in Business, Education, Finland, Food & Beverage, Industrial, Management, Marketing, News, Science, Technology
Tagged Business Finland, digestive health, Faba Beans, fermentation, Food 2.0 programme, Kaisa Linderborg, Kati Hanhineva, legumes, MetaFerm, Oats, plant-based foods, protein absorption, sustainable food systems, underutilised ingredients, University of Turku, Valio, Valio Food 2.0 Programme Backs MetaFerm Study on Next-Generation Plant-Based Fermentation, Valio Strengthens Sustainable Food Innovation with MetaFerm Plant-Based Fermentation Research
(IN BRIEF) The Natural Resources Institute Finland (Luke) and food industry partners have launched the FABulOATS project to enhance oats and faba beans for plant-based food production using advanced genomic breeding technologies. The initiative aims to develop tailored crop varieties … Read the full press release
Posted in Business, Environment, Financial, Finland, Food & Beverage, Industrial, Investment, Management, News, Technology
Tagged Faba Beans, FABulOATS project, innovations, Natural Resources Institute Finland (Luke), Oats, partnership, Plant-Based Food, Saara Pöyri, Sirja Viitala, sustainability, Valio
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