Welcome to food research and product development company - TFTAK
The 21st century biological science and entrepreneurship meet in the Center of Food and Fermentation Technologies (TFTAK).
Center of Food and Fermentation Technologies (TFTAK)
TFTAK is an R&D company based on extensive use of modern analytical methods, systems biology and synthetic biology principles, aiming at development and introduction of innovative food and fermentation technologies.
TFTAK has state-of-the-art laboratory and highly qualified personnel. The center deals with research projects of biotechnology, as well as, food technology. Biotechnology and food technology-based R&D are very closely related in TFTAK via the use of ‘omics’ methods and in-depth knowledge and understanding of molecules and their behavior.
Our mission
Our mission is to provide excellent support in applied research and product development to our partner enterprises.
Our values
We value scientific excellence, reliability, dexterity, collaboration, and continuous growth.
Interesting facts about
Center of Food and Fermentation Technologies
2004
Established in
110+
Employees
>25
PhD thesises defended
5 M€
Annual revenue
50+
Partners
Positively
Evaluated R&D institution
How the workflow is organized in our
bio and food research and product development company?
Are you looking for a more efficient way to conduct research and development (R&D)? In order to be an efficient bio and food research and product development company, we are following the rapid product development approach. Our R&D process is described in the next steps which are customized to producers’ needs:
Idea
Product development at lab scale
Product development at pilot scale
Technology transfer and implementation in production
Consumer study
As a food research and development company our focus areas are divided between bioprocess optimization, food research analytics, and metagenomics
The Department of Bioprocess Optimization mainly works with:
- Cultivation and microbial communities research, using high throughput cultivation techniques for bacteria & fungi
- In vitro & in vivo studies of human gut microbiota and Next Generation Probiotics (NGPs)
- Bioinformatics, using high throughput metagenomic sequencing of microbial communities
The Department of Food Research mainly works with:
- Healthy functional foods
- Fermentation and enzyme technologies
- Plant-based meat and dairy alternatives
- Dairy technologies
- Bakery technologies
- Sensory and consumer science
- Packaging and shelf life
Food research and product development in TFTAK is strongly supported by our own Department of Analytics, offering chemical, physical, microbiological and sensory analyses, and offering method development to find solutions to the producers’ specific daily needs while mastering a wide range of techniques:
- Chemical (GC-MS, GC-O, LC-MS, UPLC-QQQ, etc.)
- Physical (aw, rheology, TPA, SEM, etc.) analyses
- Microbiological
- Sensory analyses
In addition, the Department of Metagenomics has a crucial part in product development, supporting with microbiome analysis and profiling services.
Publications and projects in focus
Publication
The effect of apple juice clarification and concentration on cider fermentation and properties of the final product. (2020)
Publication
The composition of faecal microbiota is related to the amount and variety of dietary fibres. (2020)
Publication
Use of Changestat for Growth Rate Studies of Gut Microbiota. (2020)
Publication
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. (2020)
Ongoing project
Determination of fermentation process parameters of non-alcoholic beverages using different starter cultures and growth environments
Ended project
Design and application of novel levansucrase catalysts for the production of functional food ingredients (Functional Food Ingredients), 3.2.0701.12–0041
Ongoing project
High throughput platform for growth improvement of microorganisms
Ongoing project
Enhanced application of plant proteins and side streams through degradation of antinutritional factors, RESTA17
Our clients and our work speak for us
TFTAK has deep food science expertise from ingredient processing to food manufacturing and formulation to sensory & consumer studies. They are making important contributions to the field of alternative proteins and I am grateful for their willingness to share their knowledge and experience with GFI. The team in TFTAK is collaborative, friendly, knowledgeable, and responsive: all qualities that make them excellent research partners and collaborators!
Erin Rees Clayton, Good Food Institute (GFI)
TFTAK has been our partner from the very beginning helping us mostly in new product development and shelf-life studies. Freeze drying technology is quite new and has been studied very low, so with the help of TFTAK we are trying to increase the knowledge about this technology. Smooth and fast cooperation as always. The best thing is that they can describe things in everyday language as well :)
Brigita Puustusmaa, Tactical Foodpack
The collaboration with TFTAK has been very successful. They helped us in formulating the task and developed a full solution which has allowed us to considerably save both money and time. In addition, they helped us find extra possibilites for project funding. Highly recommended!
Peeter Tava, OÜ Gurmeeklubi
Center of Food and Fermentation Technologies has been our longstanding partner. The company is professional and innovative - they can always fulfil the task at hand according to the specifications, often exceeding our expectations. As an additional plus I would highlight their 'hands on' approach in implementation of new technologies !
Tiina Valk, Salutaguse Pärmitehas
I was just blown away how this place works. The enthusiasm there! They try to solve all the problems, no matter what it is or how bad the odds are. They seemed to be ready to fight that and I think that' s impressive. They would survive in any boundary conditions. When you go there and look them in the eye and see how they really fight for their survival - I really was impressed.
Christian Enss, Professor, Heidelberg University
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