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Food Innovation Podcast by Valio

Dec 22, 2020

Milk-based protein is a gut-friendly* option for reducing sugar in chocolate with no artificial sweeteners. In Valio’s study, the milk mineral and protein ratio proved critical in achieving the best possible consistency in ‘30% less sugar’ chocolate. Valio’s Senior Research Scientist Terhi Aaltonen (PhD) tells...


Mar 10, 2020

Older adults want to age healthily and enjoy good food. Phospholipids play an important role in cognitive ageing. Valio’s Nutrition Research Manager Anu Turpeinen talks about how food manufacturers can use phospholipids to create desirable products for the rapidly ageing population.

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Mar 10, 2020

Valio’s Nutrition Research Manager Anu Turpeinen fills you in on the importance of phospholipids in early life and how they can be used in food manufacturing to develop new products and enter new markets.

Listen to podcast and read more on our...