27 Oct 2014 --- In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and beverages. Fractions with 56% beta-glucan and 73% protein were obtained. The fractionation process developed at VTT was scaled up in Germany together with NateCO2 GmbH and Hosokawa Alpine AG.
