Food Research

Food is nothing without high quality in every following aspect: nutrition, appearance, flavor, and stability.

We are mainly focused on two areas of food research:

Solving specific food technology problems regarding the production process of a certain food product;
Product development from idea to commercial scale, with some examples involving fermented drinks and dairy products, plant-based meat and dairy product development, use of plant-based sources, products with added nutritional value, etc.;

Functional Foods and Beverages Plant-based Meat Alternatives Plant-based Dairy Alternatives Plant Protein Research

Cultivation Technology of Filamentous Fungi Sensorics and Consumer Research Shelf-life Studies and Packaging Solutions

Food needs to be of high quality in every respect: nutrition, appearance, flavor, safety, and stability. At TFTAK, our experienced team specializes in solving product-specific problems as well as developing new foods and drinks from idea to prototype. TFTAK offers a state-of-the-art pilot-scale product development laboratory.

New product design – we can help when you are mired in the idea phase or when you are struggling with your idea at a technological-detail level and need an expert opinion
Product-specific problems – our scientific experience helps to solve chemical, physical, and microbiological issues for various product categories
Line extension – add new innovative flavors or healthier alternatives to your existing product line
Market research and product positioning will help to analyze and choose the most suitable product development ideas for your portfolio

Our specialists have strong expertise in the following fields of research:

Functional foods and beverages

Plant-based meat alternatives

Plant-based dairy alternatives

Plant Protein Research

Cultivation Technology of Filamentous Fungi

In addition, our analytics team offers excellent support in:

Sensorics and Consumer Research

Shelf-life Studies and Packaging Solutions

We have helped our clients to develop fermented drinks and fermented dairy products, products with added nutritional value, plant-based meat and dairy products and general application of plant-based protein sources. When it comes to product-specific problems, we have provided solutions for yogurt syneresis, the selection of suitable starter cultures and enzymes, as well as identifying and removing off-flavors.