The VTT research centre and Finnish food companies have developed new ways of turning oats and faba beans into ingredients for plant-based foods. The results include enzyme-assisted processes that use fewer chemicals and methods that keep oat beta-glucan fibre intact in liquid products.
The RETHINK project also looked at how to prevent off-flavours and has already produced solutions that are moving into commercial and industrial projects. The research aims to make better use of local raw materials.
