At TFTAK we specifically focus on valorizing regional crops into nutritious and delicious meat analogues. Some of the examples in our portfolio include oat, pea, fava bean and hemp proteins. We are using a Brabender Ketse twin-screw extruder to give textural properties to the developed products. We are working with both low and high moisture extrusion technologies to produce alternatives to different minced and fillet type products to either mimic beef, chicken, or fish characteristics. We can develop extrudates with the desired properties in terms of strength, elasticity, and fibrousness together with water- and oil-retention qualities meeting any specific requirements.

Our product development team uses their vast knowledge to formulate prototypes combining fats, binders, and seasoning. We aim to provide solutions for different product categories including burgers, sausages, and whole-cuts. We know the processes and monitor the flavor development in each step to guarantee the desired appearance, texture, and taste. All our development is performed in close collaboration with consumers to determine market trends and include them into the development process to obtain feedback at every step.

First we developed the base components using the extruder Brabender Ketse - low moisture extruded pea & oat protein and high moisture extruded pea & oat protein

Delicious and nutritious burger (plant-based meat alternative) made of pea and oat protein (70% pea protein isolate / 30% oat protein concentrate is suitable for a wide variety of products). The developed plant-based burger stands out with its improved nutritional value, added fiber, high quality plant-based fats and, last but not least, flavor and aroma compounds that resemble meat.

Let us innovate together!
Sirli Rosenvald, PhD
Team Lead, Meat Alternatives

Team Lead, Sensomics

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