TFTAK

The four-year journey of developing our plant-based salmon fillet for the XPRIZE competition has reached its conclusion. We are incredibly happy and proud of the product we've created. Moving forward, our focus will be on bringing this sustainable innovation to market and expanding food choices for people around the world. The competition finale didn't unfold exactly as we expected. Please find below the joint public statement from the finalists regarding the unexpected conclusion of the XPRIZE Feed the Next Billion competition.

The 🐟 RoundGoby project focuses on the valorization of the invasive round goby, which is increasingly spreading in the Baltic Sea. TFTAK had the opportunity to meet with the 14 project partners in Gdańsk and taste the first prototypes of canned Round Goby products. As a versatile and flavorful fish, round goby is not only a culinary delight but also 🌱 an environmentally friendly option. By incorporating round goby into your meals, you are helping to manage invasive species while enjoying a healthy source of protein. SUBMARINER Network for Blue Growth EEIG | Simrishamns kommun | Institute of Food Safety, Animal Health and Environment “BIOR” | DTU - Technical University of Denmark | Swedish University of Agricultural Sciences (SLU) | TFTAK | Low Impact Fishers of Europe - LIFE | SKILLINGE FISK-IMPEX AB | Rosbergs Fisk | @Port Władysławowo "Szkuner" | Foreningen for Skånsomt Kystfiskeri-PO | Interreg Baltic Sea Region 🌍 #TFTAK #RoundGoby #FoodInnovation #Foodscience #FoodResearch #Sustainability #SensoryPanel #MadeWithInterreg 

Having immersed ourselves back into the dynamic work life at TFTAK, we are still accompanied by vivid impressions and lively emotions from NIZO Plant Protein Functionality conference. Thank you for an insightful conference in such an exciting location, complete with an inspiring tour of Nizo's facilities and pilot plant! The range of topics—from the diversity of alternative proteins and their sensory and nutritional aspects and to protein structure, extraction techniques, processing and functionality—fostered valuable discussions on advancing the innovation of the plant-based solutions. I was impressed by several important aspects and discussions from the event. Here are few of them to highlight: ✓ Nutritional pairing, digestibility and antinutrient mitigation are crucial in the development of plant-based alternatives ✓ Fava bean proteins are well-loved and increasingly popular and rapeseed proteins demonstrate interesting gelling properties ✓ Single cell proteins are an emerging trend in alternative proteins ✓ Fermentation is a particularly important process for enhancing the properties of plant-based materials. ✓ The powerful tool of tribology method is used to study the astringency of plant proteins which arises from phenolic compounds, tannins, and the plant proteins themselves ✓ TFTAK is riding the wave of current trends, and Aleksei Kaleda’s poster titled “Pea protein precipitation via fermentation by lactic acid bacteria reduces undesirable flavors of the isolate” sparked lively interest and discussions ✓ It was wonderful and an honor to be recognized on-site as one of the publication's authors, and to have our work referenced This fantastic week in the Netherlands wrapped up perfectly with quality time spent with good friends, first in Veenendaal and then in Amsterdam, which treated us to almost summery weather! Heartfelt thanks for this incredibly enjoyable and inspiring week!

Our Innovation Director Merli Üle attended The Future of Protein Production Conference. Which key problem sets does she consider important for the prosperity of European food innovation?

I recently attended the 7th EU Starch Value Chain & Fermentation conference in Berlin, and it was one of the most focused and relevant events I've participated in over the years. I highly recommend it to anyone involved in plant-based meat alternatives and fermentation for protein production. The conference provided me with fresh ideas for TFTAK customers and valuable networking opportunities. Additionally, the site visit to the Emsland Group Starch factory was amazing!

💡 Our Innovation Director, Merli Üle, shares her impressions and inspiring trends from this year's major event, SIAL Paris - see below. 💡 From TFTAK, Sirli Rosenvald, R&D Director of Food Science, also joined the event. She attended the discussion panel 'Disrupting the Plate: Trends and Technologies in Alternative Proteins,' organized by Sesamers. She introduced the latest innovations in using fermentation to tackle the current challenges in the industry and also shared insights on the role of R&D organizations in fostering food innovation. #TFTAK #FoodInnovation #FoodScience #FoodTech #FoodIndustry #AlternativeProteins #PlantBased #PlantBasedFoods #Fermentation #SIALParis #SIALForChange #SIAL2024

Excited to be attending SIAL Paris and The Future of Protein Production Conference next week! 🎉 Looking forward to the inspiring conversations and thought-provoking exchanges these events always bring. 💬✨ After the R&D is complete, the journey to commercial success is just beginning—I'm eager to hear your stories and share insights on overcoming those challenges. 🚀 If you're attending and wish to discuss launching alternative salmon production or other ways to solve the next big challenges in food systems, let’s connect! 🤝 #SIALParis #TFTAK #FoodInnovation #Foodscience #FoodTech #FoodIndustry #AlternativeProteins #PlantBased #PlantBasedFoods

🌿 Exciting News! 🌿 We are thrilled to announce that TFTAK and at SAUCE have joined their forces for an exciting new project focusing on circular economy principles ♻️ and the valorization of berry pomace for creating new products.  This project aims to transform 🍇 berry processing by-products into valuable resources through fermentation techniques. By turning waste into wealth, we’re not only reducing environmental impact but also exploring new avenues for sustainable production and innovation.    We're diving deep into composition analyses, selecting starter cultures, and utilizing advanced processing methods like milling, enzymatic treatment, thermal technologies, and of course fermentation.  The project received an Eurostars-3 grant, and it is co-financed by the national funding bodies of each partner’s state, Enterprise Estonia (EIS) and Business Finland, through EUREKA Network.  The project will last 3 years. Similar to TFTAK's other product development projects, the result is a unique recipe and production process that ensure a healthy and tasty product. Within the framework of similar cooperation, our clients have recently launched delicious products such as Kadarbiku kimchi, FIBES fiber-rich smoothie, Mamma pancakes, Lunden Food ready-to-eat meals, etc. Stay tuned for updates as we work on developing products that benefit both people and the planet! 🌍  #TFTAK #atSauce #FermentedFoods #FoodSystem #Sustainability #SustainableFood #FoodInnovation #Foodscience #FoodTech #FoodIndustry #FoodResearch #BerryPomace #CircularEconomy #Fermentation

Let’s meet at the 3rd NIZO Plant Protein Functionality Conference, which starts in less than a week! From TFTAK’s Alternative Proteins Group I will participate together with our Principal Investigator Aleksei Kaleda. Aleksei will be presenting a poster “Pea protein precipitation via fermentation by lactic acid bacteria reduces undesirable flavors of the isolate” which demonstrates the effective use of lactic acid bacteria fermentation after alkaline solubilization to successfully precipitate pea protein while greatly reducing typical undesirable flavors. I am particularly interested in topics related to plant protein extraction, modification, functional properties and their applications, and I'm again really looking forward to reconnecting with my Dutch and international study and work colleagues! We look forward to the exciting presentations and hope to find interesting collaboration opportunities. See you in Apeldoorn! #TFTAK #FermentedFoods #Fermentation #FunctionalFood #FoodInnovation #Foodscience #FoodResearch #AlternativeProteins #Sustainability #PlantBasedFoods #NIZO #NIZOplantprotein

The 🐟 RoundGoby project deals with a crucial topic - the valorization of the invasive Round Goby that is increasingly spreading in the Baltic Sea. Together with our partners in the #roundgoby project, we are exploring its use in human food and pet snacks. TFTAK's sensory and consumer research team conducted exciting consumer experiments to study the taste preferences of Estonians. Read more about how round goby tastes the best 👉 https://lnkd.in/dczC9Zas Next in this project we will look into the pet snack category and trying to gather insights from our consumers' 🐱 🐶 pets as well. 🌍 #TFTAK #RoundGoby #FoodInnovation #Foodscience #FoodResearch #Sustainability #SensoryPanel