Professor Hannu Salovaara of the University of Helsinki has developed and patented a fermented oat-bran snack, Yosa, which is flavoured with different fruits, just like a yoghurt. In addition to the beneficial effects of oat bran, Yosa contains L.acidophilus and Bifido bacteria as probiotics. It is ideal for vegans, it is fat free and has a significantly lower energy content than traditional yoghurts. Yosa is made by a small company called Bioferme Oy. F ood allergies and absorption disorders have always been taken seriously in Finland, and there is a variety of special products on the market for those following a special diet.
Lactose intolerance is common in Finland.
Valio was among the first in the world to develop low-lactose products and it has several patents for manufacturing these products. Today its range of low-lactose products is the widest in the world. Valio has also developed and patented a chromatographic method for the production of fully lactose-free milk products. Top Investing in research F inland is constantly investing in functional food research. Projects now in progress concern, for example, the bioactive ingredients of milk, egg and plant products.