Category: featured

Estonian food industries visiting TFTAK

Post author By Mariane Barrier
Post date April 3, 2023
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TFTAK invited all Estonian food industries and companies who attended Gulfood 2023 fair to get together, to share after-fair thoughts and to visit the brand-new scientific lab space of TFTAK.

A bit more than one month after the Gulfood fair, 12 companies came back together to talk about how it is going after attending the biggest food fair in the world, Gulfood. First of all, it was interesting to hear what the short-term results are and how it is going with establishing cooperations. We could share some experience and it was great to feel support by other Estonian companies.

TFTAK was very glad to give an overview presentation about the activities we do in our lab – what are our success stories, what are cooperation possibilities right here, in Estonia.

Then, based on our experience and available information about different supports on scientific projects, #teamTFTAK gave an overview presentation about this topic. It raised good discussion between the other Estonian companies – these support projects are meant for local companies to develop new and innovative food products – just exactly what TFTAK in cooperation with companies does.

By the end of the meeting, our guests could attend interesting lab tours in TFTAK brand new scientific lab – to see on the spot, where food innovation takes place.

Thank you so much for joining this meeting! We are open to new cooperation projects. Our fingers are crossed!

Tags Gulfood Estonian companies

#teamTFTAK at Gulfood Fair in Dubai!

Post author By Mariane Barrier
Post date March 7, 2023
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#teamTFTAK participated at the world’s biggest food fair Guldood in Dubai!

Together with 17 Estonian companies, united by Estonian booth we were on the spot to introduce TFTAK product development services from idea or problem, until real production in factories.

The amazing Estonian booth was designed and set up with the know-how of Enterprise Estonia – EAS. A long list of high level meetings, social media influencers, radio and TV shows were set up by them. Everything worked out perfectly.

We had a successful five days full of talks and discussions, great meetings, and insightful moments for new product ideas.

Three Estonian companies were super successful also at the Gulfood Innovation Awards, Estonian top chef Peeter Pihel showed his skills in zero-waste cooking and for us in TFTAK, one of the most important moments was when our food scientist, Rain Kuldjärv was part of a panel discussion – Alternative protein power, promise and plight. The panel discussion focused on these main topics:

A look at the impact consumer trends in terms of meat vs. alternative protein consumption and expectations.
How is current inflation affecting the plant-based protein market?
How do different alternative protein techniques compare in terms of scalability and viability? (Plant-based, fermentation-derived, cultivated)

#teamTFTAK is now working with fresh contacts to establish strong cooperation with companies all over the world. Thank you Gulfood 2023! Until next time!

TFTAK at XPRIZE semifinal in Dubai

Post author By Mariane Barrier
Post date February 27, 2023
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#teamTFTAK participates at XPRIZE Feed the Next Billion competition and has successfully arrived in the semi-finals that took place in Abu Dhabi (in February 2023). The head of our alternative proteins team, Dr Sirli Rosenvald and Mark Rohtaru successfully presented and served the alternative salmon fillet they have developed during the past months.

XPRIZE Feed the Next Billion is a multi-year, $15M competition that will incentivize teams to produce chicken breast or fish fillet alternatives that replicate or outperform conventional chicken and fish in: access, environmental sustainability, animal welfare, nutrition, as well as taste and texture.

Sirli comments about the project: “We are focusing on Nordic crops like oat, pea, and fava beans to develop advanced plant-based prototypes. As a result, our aim is to reduce the addition of unsustainable and allergenic sources like soy and gluten. In our laboratory we use a broad range of different methods like extrusion, fermentation, enzymatical treatments combined with analytics and sensory methodologies to achieve delicious, nutritious, and sustainable analogue product.”

During the semi-finals time in AUE, the Estonian Embassy in Abu Dhabi with the ambassador, Mr Jaan Reinhold welcomed us with a reception. It is a good to know that Estonia stands strongly behind food science and innovation.

We are now excited and waiting for the news who from the selected 28 semi-finalists will be chosen to the top 10 finalists! Our fingers are crossed!