Three Mushketeers startup turns mushroom waste into powder to improve the taste of vegetarian food

Fighting food waste

08-Apr-2024 - Incubators at the University of Helsinki and a Helsinki Think Company idea accelerator have propelled the innovation, in which the University of Helsinki Funds invested €50,000 under the HELSEED student entrepreneurship programme. When we buy mushrooms from the shop, we get beautiful unblemished ...

Increasing legumes and reducing red meat is safe for bone health and protein intake

22-Aug-2023 - A study conducted at the University of Helsinki demonstrated that the partial substitution of red and processed meat with pea- and faba bean–based food products ensured sufficient intake of amino acids in the diet and did not negatively affect bone metabolism. “Decreasing the consumption of red ...

Environmentally more sustainable alternative to egg white protein production

Biotechnology could be the answer

10-Jan-2022 - The research by the Future Sustainable Food Systems research group at the University of Helsinki together with VTT Technical Research Centre of Finland shows that fungus-produced ovalbumin could have the potential to mitigate part of the environmental burden associated with chicken egg white ...

University of Helsinki to lead FOODNUTRI, a national research infrastructure for climate-smart food research

21-Dec-2021 - The FOODNUTRI research infrastructure was granted €3.5 million in funding by the Academy of Finland. The three-year project is headed by Professor of Food Safety Marina Heinonen from the University of Helsinki’s Faculty of Agriculture and Forestry. The funding granted is based on the Recovery and ...

High consumption of cow’s milk associated with higher risk of developing preclinical type 1 diabetes in genetically predisposed children

22-Nov-2021 - In a study conducted in Finland, it was found that children who consume high quantities of cow’smilkproducts have a higher likelihood of developing prediabetes associated with type 1 diabetes. Katariina Koivusaari, Master ofFoodSciences at the University of Helsinki, observed in her doctoral ...

Insect protein has great potential to reduce the carbon footprint of European consumers

08-Sep-2021 - Researchers at the University of Helsinki and LUT University, Finland, have analysed the extent to which insect protein could help to reduce global warming associated with food consumption in Europe. They have especially focused on insect protein use and soybean-protein use in the production of ...