Projects

In today’ s methods of vegetable processing not all parts of the plant are being used, but some of these  contain considerable amounts of nutrients. There  is an interest in transforming these parts into...

Oatelli develops tasty and healthy food products that will support the intake of sufficient fibre, using the outside  layer of the oatkernel (oatbran). This is the most nutritious part of the kernel and is a...

Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of...

Only the heart and leaves  (10 -15% of the plant) are used for human consumption, though the entire plant is known for its health-promoting properties and as an excellent source of fibre, folic acid, minerals...