We have experience in analyzing and reducing different antinutrients from plant materials (e.g. phytates, vicine, convicine) and combining the recipes and raw materials to get the highest possible nutritional quality in terms of balance between macronutrients, as well as, the quality of the latter. The elimination of bitterness and off-flavors, typical to different plant sources, are challenges that we face daily. We apply different technologies to tackle these issues, e.g enzymatical treatment and fermentation.
Our aim is to improve plant-based products in terms of:
In TFTAK we are focused on Nordic crops like oat, pea and fava beans to develop advanced plant-based prototypes. 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, for example, extrusion, fermentation, etc.
We are continuously building analytical competences to support development in this field, together with a highly trained sensory panel with the ability to detect and discriminate different attributes (e.g bitterness in plant-based products is the most complex of these).
We are in love with plant-based products because we believe that they could be more delicious, nutritious and functional than the products offered on market at the moment. Therefore, our team has been prototyping ... and a lot.
Vegan burger, vegan mayonnaise, vegan cheese, cream cheese and sour cream, vegan yogurt and many more. Please have a look at the mouth-watering prototypes that have been on the plates of our sensory analyses team, and some of which have already made their way into production.
First we developed the base components using the extruder BrabenderKetse - 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.
Significantly better nutritional value compared to products on the market – more fiber, more protein and less sugar.
| Per 100 g | TFTAK | Commercial plant-based yogurt alternative | Dairy yogurt |
|---|---|---|---|
| Fat | 1.1 | 0.7 | 2.1 |
| Saturated fat | 0.2 | 0.1 | 1.3 |
| Protein | 5.1 | 2.0 | 2.9 |
| Carbohydrates | 4.2 | 15.0 | 10.4 |
| Sugars | 1.8 | 9.9 | 10.2 |
| Fiber | 6.2 | NA | NA |
Plant-based semi-hard cheese alternative with significantly more protein and fiber compared to other plant-based cheese alternatives.
| Per 100 g | TFTAK | Commercial plant-based cheese alternative | Dairy cheese |
|---|---|---|---|
| Fat | 13.7 | 11.0 | 29.0 |
| Saturated fat | 0.6 | 9.5 | 16.0 |
| Protein | 14.3 | 1.0 | 24.0 |
| Carbohydrates | 2.0 | 26.3 | 0.0 |
| Sugars | 0.2 | 1.0 | 0.0 |
| Fiber | 3.5 | 0.0 | 0.0 |
In our department of plant-based meat and dairy product development we work together with the Estonian farmers, processing industry, food producers, universities and research institutes all over Europe, to bring the applicability of local plant protein sources to the next level.
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