#teamTFTAK wishes Happy Holidays to all cooperation partners, customers, and friends!
2024 has been a year full of work. It was a year when our research and development work gained real momentum, the organization added a new sales and development unit, and we gathered and shared knowledge at numerous international conferences and trade fairs.
This year has been successful for science. We had 12 great scientific articles published and two successful PhD defenses.
In 2024, the Bioprocesses Optimization Group has been using its new 70L bioreactor, which allows for the efficient production of samples 10 times larger, boosting its potential for food applications. The next focus will be on enhancing downstream processing to improve ingredient purification, purity, and cost-efficiency. Additionally, we have strengthened our expertise in precision fermentation and fermentation-enabled protein production and have developed a plan for implementing advanced strain engineering and metabolic change screening technologies.
We believe that incorporating alternative proteins into our daily diets benefits both people and the planet. Our goal is to ensure that meat and dairy alternatives would be as delicious, nutritious, and accessible as traditional foods. Our Alternative Protein Group is actively advancing plant fractionation, optimization, and characterization technologies, and supporting the market entry of innovative meat alternatives. Our efforts include developing a plant-based salmon fillet and protein production facility planning. The salmon fillet received significant international recognition, winning the SIAL India Innovation Award, which recognized it as the most innovative product of the year.
In addition to 9 consumer studies, the Microbiome Research Group conducted an in-depth Nutritional Intervention study, demonstrating the beneficial effects of fermented vegetables on stool microbiota and metabolic health. This year marked the second year of the EU Horizon project DOMINO, where we are focusing on vegetable fermentation, and participation in Living Labs, where over 50 stakeholders discussed the importance of fermented foods in diet and society. The project, along with many other initiatives, will continue into 2025.
Group of Functional Foods and Beverages has developed a line of exciting and delicious new products. Several of them have also been awarded, such as Kadarbiku Kimchi, Mamma Oat-Orange Pancakes, and FIBES fiber-rich puree, which were brought into production by our clients and received the "Best Food Product" award from the Estonian Food Industry Association.
In 2024 we developed an new in-house warehouse system that provides a perfect overview of the current stock levels of warehouse supplies and chemicals. This system allows us to notice when something is running low and conveniently reorder it. This more efficient process gives our analysts more time for meaningful work.
We also had many team events and a lovely Christmas gala in our biggest seminar room. It is a year to remember. Now, it is time to take a moment to be with families and beloved ones and get us ready for 2025. A year where we have planned even more than what was accomplished in 2024.
Thank you to everyone for all. Best wishes for 2025!
Opmerkingen