Skip to content


The food system transition in Finland – role of disruptive production technologies​

Three national research projects, Food without Fields, CERAFIM and GrassProtein that focus on developing new food and biomaterial production technologies and value chains organized a seminar that was held in Helsinki Congress Paasitorni on 15th April 2024. These projects have studied novel ideas for food system transition and circular economy through grass biorefinery, cellular agriculture, controlled-environment agriculture and side-stream valorization concepts.

The event shared the very latest information on the new solutions and provided a great opportunity to network with community and stakeholders.


Time: Monday 15th April 2024 at 10-16

Location: Helsinki Congress Paasitorni



10.00 - 10.15 Welcome

  • Welcoming words and introduction (Emilia Nordlund VTT, Marketta Rinne Luke, Dorothee Barth VTT)

10.15 - 11.00 Presentations

  • Plant production in controlled environments – Using light according to electricity price (Titta Kotilainen, Luke)
  • Microbial lipids for tailored and sustainable alternatives for food industry (Kari Koivuranta, VTT)

11.00 - 11.30 Pitching selected highlights of the projects 

  • Protein crops in controlled environment agriculture (Titta Kotilainen, Luke)
  • Solid agrifood by-products as a potential feedstock for biomass and precision fermentation (Eevi Hyttinen, VTT)
  • Volumetric potential of Greenhouse-Bioreactor-integrate for protein production (Anneli Ritala, VTT)
  • Silk protein production with Aspergillus oryzae (Adiphol Dilokpimol, VTT)
  • Optimization of high throughput screening using droplet microfluidics for industrial fungal strains (Adiphol Dilokpimol, VTT)

11.30 - 12.00 Panel discussion with stakeholders ​

  • Integrating the new methods into Finnish food system – viewpoint of Finnish industry
    • Chair: Emilia Nordlund, Research Manager at VTT
    • Panelists: 
      • Eeva Salminen, Senior Director at Business Finland
      • Annika Porr, Senior Manager, Forward Lab at Fazer Confectionery
      • Mika Kukkurainen, Partner & Founder at Nordic Foodtech VC

12.00 - 13.15 Networking Lunch

13.15 - 13.35 Presentation

  • Grass biorefinery – unlocking the potential of grass for food production (Marketta Rinne, Luke)

13.35 - 14.15 Pitching selected highlights of the projects

  • Acid based protein sedimentation of grass juice (Tomasz Stefanski, Luke)
  • Rubisco protein from Timothy - Characteristics in isolation and functionality (Kaisu Riihinen, VTT)
  • Grass biorefinery in the context of Valio Food 2.0 (Riitta Partanen, Valio)
  • Solid state fermentation on wheat bran for nutrient rich foods (Riikka Juvonen, VTT)
  • Pekilo as a sustainable fish feed ingredient (Joosu Kuivanen, Enifer) 

14.15 - 15.00 Coffee break with networking, project posters and samples on exhibition table

15.00 - 15.30 Presentation

  • Potential of the new food production methods for reducing carbon footprint in Finland – life cycle wide impacts with LULUC emissions through four case studies (Katri Leino, Luke)

15.30 - 16.00 Panel discussion with stakeholders

  • Can improving Finnish food security and reaching sustainability goals also provide growth to the food sector - what’s the role of alternative food ingredients in this scenario?
    • Chair: Mirva Lampinen, Co-creation manager at VTT
    • Panelists: 
      • Elina Ovaskainen, Senior Specialist at Ministry of Agriculture and Forestry
      • Harri Kallioinen, Senior Vice President at Valio
      • Anu Kaukovirta, Director at Natural Resources Institute Finland (LUKE)

16.00 - 16.05 Closing