Author: maria

Categories
Events

TFTAK to Present at 2021 BIO Digital

BIO2021

TFTAK to Present at 2021 BIO Digital

Center of Food and Fermentation Technologies (TFTAK) announced today that it has been selected to deliver a company presentation at 2021 BIO Digital, the premier biotech event. BIO Digital is scheduled June 10-11 & 14-18, 2021. 

Ranno Nahku, PhD Microbial Bioprocess Group Leader will present the TFTAK’s bioprocess optimization service and human gut microbiota model consortium for evaluation of dietary supplements. The presentation will be available to registered attendees at 9 am ET June 10.

Attendees at BIO Digital will be able to view TFTAK’s Company Presentation before live meetings in the BIO One-on-One Partnering™ system begin on June 14. To meet with us at BIO Digital, you can find registration information here. 

About TFTAK

Center of Food and Fermentation Technologies (TFTAK) is an Estonian multidisciplinary CRO founded in 2004. TFTAK is focused on two main research areas: bioprocess optimization and food research. The organization harbors a wide range of expertise with more than 100 highly skilled personnel and specializes in the use of modern analytical methods, systems biology, and synthetic biology principles, aiming at the development and implementation of innovative food and fermentation technologies. Broad knowledge of microbial metabolism and fermentation enables us to provide an array of services through a comprehensive understanding of the molecular components. TFTAK combines bioinformatics with sophisticated instrumental analytical methods and a pilot-scale cultivation facility to find solutions to even the most complex questions and help our customers optimize the production of single strains or microbial consortia. 

About BIO 

BIO is the world’s largest advocacy organization representing biotechnology companies, academic institutions, state biotechnology centers and related organizations across the United States and in more than 30 other nations. BIO members are involved in the research and development of innovative healthcare, agricultural, industrial and environmental biotechnology products. BIO also produces the BIO International Convention, the world’s largest gathering of the biotechnology industry, along with industry-leading investor and partnering meetings held around the world. Subscribe to Good Day BIO.

In collaboration with Enterprise Estonia 

A picture containing text, clipart Description automatically generated
Categories
Media

Saving the Food, accelerated shelf-life test and more

Saving the Food: The Role of Packaging’s Functionality & Attractiveness

Saving the Food, accelerated shelf-life test and more

TFTAK researcher Kärt Leppik performed in Estiko Plastar webinar “Saving the Food: The Role of Packaging’s Functionality & Attractiveness” on April 13th-14th 2021. The webinar focused on different factors affecting food shelf-life and sharing a valuable know-how to extend food products shelf-life, reduce packages environmental impact and furthermore – even improve the attractiveness of products by combining the right packaging and properties of food products.

TFTAK presentation gave an overview of main factors affecting food shelf-life stability, including introduction about chemical, physical, microbiological and biochemical processes happening with food products during storage. For example, the presentation introduced the meaning of water activity value and how it impacts the reactions in food products during shelf-life. Also, possibilities to avoid different processes, like fat oxidation, starch crystallization, syneresis, lipolysis and proteolysis were introduced. The main internal and external factors affecting food shelf-life were presented and discussed.

One part of the presentation was an overview of different shelf-life tests, their pros, cons and possibilities of use. For example, it was introduced that real-time tests are used for short shelf-life products with mainly microbiological processes, but accelerated shelf-life tests are conducted with long-storaged products which main reactions are physico-chemical processes. The methodology of acceleration was introduced, where it was emphazised that with changing the storage environment it is possible to accelerate the processes happening during storage. This is a time-effective way to assess the quality of long shelf-life products with shorter time. The models for accelerated storage tests are unique for each food product, depending on the main processes occurring during storage.

Our researcher Kärt Leppik concluded in her presentation that in order to achieve the expected shelf-life of a food product, it is necessary to define the product properties, find possible quality degradation causes, describe necessary storage conditions, determine the expected shelf-life, choose suitable packaging materials and environments and conduct a suitable shelf-life test. 

Presentation in Estonian: Estiko Webinar: Toidu raiskamise vähendamine: pakendi funktsionaalsus & atraktiivsus – YouTube
Presentation in English: Estiko’s Webinar: Saving the Food: The Role of Packaging’s Functionality & Attractiveness – YouTube 

Contact Kärt Leppik with additional questions by e-mail using the contact form below. 

Categories
News

Traineeship in TFTAK in collaboration with Lallemand!

TFTAK’s partner Lallemand Inc. is specialized in development and production of yeast starter cultures for fermented beverage industry. We are looking for a student for our Cider project (project duration 6 months). Can be part of your summer work and related to BSc or MSc thesis. Scholarship available.

Please contact: inisamedtinov@lallemand.com

Categories
Events

FoodBalt2020 will take place as FoodBalt2021

FoodBalt
FoodBalt

FoodBalt2020 is postponed and will take place in May 3-5th, 2021 in Tallinn, Estonia. Please look for more information at the conference webpage.

The whole team is looking forward to meet you next year in Tallinn!

FoodBalt2020 will be held on 24-26th of August 2020 in Tallinn, Estonia.

Come and take part of the exciting program on topics like:

  • Sensory and consumer research
  • Plant-based foods and ingredients
  • Valorisation and sustainability
  • Fermentation and microbiome science
  • Other topics of food science and technology

FoodBalt2020 conference brings together food scientists, researchers, producers and technologists with the opportunity to meet and discuss a broad range of topics that are particularly important for scientific growth in food, innovation and health. It is also a unique event in which leading food scientists and young scientists such as doctoral students or MSc students will be able to exchange the latest research results in their areas of research, and acquire additional knowledge in other research areas.

Submit your abstract or register before Christmas and receive a present in the conference goody bag!

Categories
Events

ESN Meeting in Tallinn

ESN meeting in Tallinn
ESN meeting in Tallinn

In three  weeks the members and partners of European Sensory Network will meet in Tallinn for their biannual meeting. TFTAK (https://tftak.eu/en/) is proud to host the network members from all over the Europe. Organising committee has high expectations to the event as it is always exciting to come together and discuss the latest results, initiate new research projects and get to know each other better.  Most of all there will be keynote speakers who give us a deeper insight into topics considered relevant for the future. Which topic would you choose? Which keynote speaker would you like to listen to?

More information can be found here.

Categories
Media

DuPont Nutrition & Biosciences Receives Infant Nutrition Ingredient of the Year Award 2019 for CARE4U™ 2′-FL Human Milk Oligosaccharide

DuPont
DuPont

We are proud to share the news that our partner DuPont Nutrition & Biosciences has received the prestigious NutraIngredients Europe “Infant Nutrition Ingredient of the Year Award 2019” for their innovation and commercialization in promoting infant nutrition by supplementing infant and toddler formula with Human Milk Oligosaccharides (HMO) to make it closer to the gold standard of human milk, as well as supporting digestive, immune and cognitive development in infants.

The infant nutrition award was presented at a ceremony in Geneva, Switzerland following Vitafoods Europe and is given for true innovation and cutting-edge research in the nutrition and dietary supplements industries and is an acknowledgement of the industry’s very best international health innovation and commercialization.

 

Read more: www.dupontnutritionandhealth.com

Categories
News

New article about growth rate and it’s effect on the dynamics of colon microbiota

Kaarel Adamberg, microbiota
Kaarel Adamberg

“Selection of fast and slow growing bacteria from fecal microbiota using continuous culture with changing dilution rate.”

A recent study from Kaarel Adamberg published in the Journal Microbial Ecology in Health and Disease (Volume 29, 2018 – Issue 1) suggests that specific growth rate has important effect on the dynamics of colon microbiota. Manipulation of the proportions of fast and slow growing gut bacteria through modulation of the transit rate could be a target in human nutrition studies. The De-stat study would enable to predict changes in microbiota composition associated with the decrease or increase of the colonic transit rate.

Read more: https://www.tandfonline.com/doi/full/10.1080/16512235.2018.1549922

Find out more about our microbiome test.

Categories
News

Meat for the future will be made here!

meat alternatives
Thanks to LikeMeat for sharing their work on Unsplash.

The Good Food Institute works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on clean meat and plant-based alternatives to animal products — foods that are more delicious, safer to eat, and better for the planet than their outdated counterparts.

Last year they announced a call for research project worth 3M dollars from two generous donors. Now, 66 submissions from 18 countries and many rounds of review later, they announced fourteen scientists whose projects will be funded through GFI’s inaugural Competitive Research Grant Program. The resulting research in critical areas of plant-based and cell-based meat R&D will be shared for the benefit of the entire scientific community and good food industry.

We are happy to announce that The Center of Food and Fermentation Technologies research project “Fermentation of oat protein for application in extruded meat analogs” was one of the funded projects. The project leader Mari-Liis Tammik said: “We are excited to go in more detail with our research which is aiming to make plant-based meat better digestible”.

See the full list of grantees here: https://lnkd.in/diA86qd

Categories
Media

Contest for the best vegan products

Vegan ajakiri
Vegan ajakiri

“The Best Vegan Product” will be selected in collaboration between Center of Food and Fermentation Technologies and the Vegan magazine and the results of first categories will be published in the next issue already in February.

Preparations for the contest started already in summer in tight collaboration between Rain Kuldjärv and his team from the Center of Food and Fermentation Technologies and Vegan magazine to ensure the quality control for the evaluation process and the results.

For each product category, there is a separate Expert Committee with 14 members. All experts have a background in the food industry, research institutions or as food lab professionals and they have undergone specific training before taking the assessment. Customer’s favorite will be voted in public shopping centers by customers.

The best products will receive a special leaf-mark. Golden, silver and bronze leaves are the winners of the category. Customer’s favorite will be awarded the green leaf.

The Vegan magazine will add a new heading, “Leaf-mark products,” from February where five best from several categories will be announced to the reader together with the expert’s comments about different characteristics like taste, flavor, appearance, etc.

The aim of the contest is to introduce vegan products as a tasty alternative to the animal-based food, to support customers and make it easier for them to add vegan products into their everyday diet, promote the vegan producers and improve the trust towards vegan products. The organizers also hope that the initiative will encourage retail stores to choose more vegan products into their selection.

All entrepreneurs are welcome to offer their products for the contest by contacting tunnustus@ajakirivegan.ee

Categories
News

TFTAK joined European Sensory Network (ESN)

European Sensory Network, Sirli Rosenvald
European Sensory Network, Sirli Rosenvald

TFTAK is the first Estonian research organization to join European Sensory Network (ESN) and tighten international collaboration in the field fo sensory analysis. The European Sensory Network (ESN) is an international network of leading research institutions and industrial partners at the cutting edge of sensory and consumer sciences.

During the ESN autumn meeting in Dublin, Ireland this year TFTAK representatives Sirli Rosenvald and Julia Rosend introduced TFTAK to ESN members and partners. We were excited to see that ESN is already researching the topics that interest us, reports Sirli Rosenvald. These include the ESN research project on the relationship between texture and food intake.

First impression of ESN?

“The ESN meeting offers first-class lectures, intensive discussions in small focus groups, participation in experiments and the creative hunt for new research ideas. There is also the opportunity to jointly finance innovative research. This is a unique opportunity,” said Sirli Rosenvald.

Expanding the frontier

ESN welcomes new member from Estonia to the European Sensory Network. ESN is thus extending its feelers even further east, and in so doing gains expertise in new fields of research. Claire Sulmont-Rossé, ESN chair, explains: “TFTAK has special expertise in molecular biology and analytical methods. Since they also use sensory panels and classical sensory methods, they can bridge the gap between sensory and biotechnological research. This fits in with ESN’s interests; we want to understand even better how the biophysical properties of a product contribute to a subjective overall impression”.

We are looking forward to working with ESN!

The European Sensory Network (ESN) was founded in 1989 to meet the challenge of the rapidly developing science of sensory analysis within Europe.

Today, the European Sensory Network brings together 30 member organizations acting in 17 European countries, and five non-European countries. ESN members and partners share their knowledge and expertise to explore the value and applications of sensory sciences in food and non-food industrial practices.

A focus of ESN activities is on cross-border studies. ESN offers numerous close cross-border links between sensory scientists and industrial partners. These collaborations have proven to be very valuable. The well-established contacts among ESN members make it easy to plan and perform international studies and guarantee exceptional research following universal standards.

European Sensory Network, Sirli Rosenvald