Alternative
Proteins
Integrated Service of Plant
Protein Extraction Technologies
From laboratory to pilot scale, we offer protein extraction technology development, characterization of extracted proteins, and their application in plant-based meat alternatives, dairy alternatives, and functional foods and beverages.
Protein Extraction Technologies
For improved functionality and taste!
Tailored solutions for efficient and sustainable protein isolation
At TFTAK, we specialize in developing and optimizing modern protein extraction technologies to unlock the full potential of plant-based proteins. Our processes ensure the retention of key functional properties for a variety of food applications, including plant-based dairy, meat analogues, and functional foods.
Our capabilities
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Dry-fractionation technologies. Utilizing jet milling and air classification, we isolate protein-rich fractions without the use of solvents, ensuring a sustainable and efficient process suitable for high-protein flours and concentrates.
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Wet-fractionation technologies. Employing advanced solvent extraction techniques for high-purity protein isolates with tailored solubility, emulsification, and gelling properties.
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Enzyme technologies. Innovative enzymatic methods to improve protein yield, modify functionality, and reduce antinutritional factors.
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Filtration technologies. Leveraging membrane filtration methods such as ultrafiltration and microfiltration to concentrate and purify proteins while preserving their functional properties.
Why choose TFTAK?
Our team provides integrated solutions, from small-scale laboratory experiments to pilot-scale processes, tailored to meet the requirements of your product development pipeline. We combine our expertise in protein extraction with interdisciplinary collaboration across our plant-based dairy and meat, and functional foods departments, ensuring a comprehensive and efficient approach to protein isolation.
Applications
Our extraction technologies are designed to deliver sustainable, functional proteins suitable for:
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Plant-based meat and dairy alternatives
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Protein-enriched functional foods
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Innovative beverage formulations
If you’re seeking cutting-edge protein isolation solutions to drive your product innovation, our Alternative Protein researchers are here to help you!
Success Stories
What have we done
The products we develope have
balanced macronutrient profile, additional functional properties, they are gut-friendly, improve well-being, and healthier lifestyle.
Some product segments we have developed in cooperation with the biggest Estonian food industries:
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Healthy functional yogurts enriched with fiber
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Functional soups enriched with vitamins and minerals
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Functional Near Water beverages
Characterising Proteins
For thorough understanding of
your products!
Producing functional plant-based ingredients requires precise technology and a thorough understanding of its functional properties
Understanding the intrinsic properties and processing-induced changes of alternative proteins is essential for developing sustainable, high-quality plant-based foods. At TFTAK, we provide cutting-edge technologies and expertise to comprehensively analyze and optimize protein functionality for diverse food applications.
To better understand specific key ingredients used for the production plant-based products, we have developed our dedicated platform that offers advanced analytical tools and methodologies to evaluate the techno-functional, physicochemical, sensory, and nutritional attributes of alternative proteins. These analyses enable the selection of optimal ingredients and the design of processing strategies for improved end-product quality.
Key Capabilities | Methods |
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Technofunctional properties |
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Evaluation of protein content & amino acid composition |
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Application trials in model products |
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Sensory analysis |
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Extrusion cooking |
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Fermentation |
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Digestibility |
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Rheological measurements |
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Particle size and distribution |
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Water solubility |
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Color analysis |
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From concept to scalable protein innovations!
Our Alternative Protein Group comprises protein scientists, process engineers, sensory analysts, and food technologists dedicated to advancing the development of protein ingredients and applications
We offer:
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Comprehensive protein characterization. In-depth analysis of protein content, functionality, solubility, digestibility, and sensory attributes using advanced methodologies.
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Protein processing solutions. Expertise in protein extraction, fractionation, and modification through methods such as pH-shifting, enzymatic treatments, and fermentation to enhance protein quality.
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Collaborative development approach. From concept to commercialization, we provide end-to-end support, integrating market trends and consumer insights to deliver innovative and market-ready protein-based solutions.
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Consumer-centric innovation: Integration of consumer insights and market trends into every stage of development to ensure your products resonate with target audiences.
We work as a bridge between product development and analytics, supporting you with scalable solutions that meet the highest industry standards. From ideation to data-driven product refinement, our experienced team ensures fast delivery of results and tailored solutions for your unique challenges.
Partner with us to explore new frontiers in alternative proteins, driving innovation with scientific, scalable solutions that meet industry demands for sustainability, nutrition, and sensory excellence.
Research & Projects
Key achievements and collaboration in projects:
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GFI Research Grant (2019): Focused on fermenting oat proteins for applications in plant-based meat, enhancing their functionality and flavor.
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GFI Research Grant (2022): Successfully reverse-engineered and reproduced salmon aroma, contributing to more authentic plant-based seafood alternatives.
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Kavatech Project (2025): Developing innovative fermentation-based technology to enhance the taste, nutritional value, and digestibility of pea and fava bean protein powders. The project aims to reduce anti-nutrients, minimize FODMAP carbohydrates, and improve sensory characteristics without chemical additives.
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We have partnered with Äiotech OÜ on the Digifoundry project "Automated Platform for Developing Precision Fermentation Processes" funded by Enterprise Estonia, assisting in ingredient characterization as they upcycle low-value by-products into lipid biomass for healthier fats and oils.
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In collaboration with Wiru Vili we have completed the first Enterprise Estonia-funded project for the: Development of extraction technologies of cereal and bean crops and are now working on a second project focused on the development of extraction technologies of organic oats.
We are looking forward to addressing your innovation needs!
"We valorize the by-products from the food industry and agri-food sector, develop nutritious and tasty alternatives to animal proteins, and raise consumer awareness of sustainability and health. It is incredibly inspiring to combine our commitment to sustainability with our drive for innovation."
Kadi Jakobson,
Head of Alternative Protein Research Group