Alternative Proteins
TFTAK team provides an integrated service of the development of plant protein extraction technologies
Service at small or intermediate laboratory scale as well as small pilot plant scale, characterization of extracted proteins and further application of protein concentrates in product development in cooperation with the departments of Plant-based meat alternatives, Plant-based dairy alternatives, and Functional Foods and Beverages.
Alternative Proteins
Research Services
Plants, especially cereals and pulses, have immense potential to decrease the ecological impact of the growing world population by providing us with an alternative protein source, one which is more sustainable, healthier and lacks the ethical issues associated with animal proteins.
The physicochemical properties of proteins determine their functionality as key ingredients in plant-based dairy and meat alternatives.
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Our alternative proteins research team focuses on:
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Application and development of modern technologies for protein extraction from plant matrices aiding the retention of their functionality for wide variety of applications in foods
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Characterization of composition, sensorial and technological properties of protein concentrates and isolates for various applications in plant-based dairy and meat analogues and functional foods
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Characterization of the effect of technological treatments on the structure and functionality of plant proteins and characteristics of final product
Why cooperate?
TFTAK alternative proteins team has
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Dry-fractionation technologies (jet milling, air classification) and wet-fractionation technologies (solvent extraction)
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Enzyme technologies
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Chemical analyze (protein characterization, antinutrients) and physical characterization (emulsification, particle size, solubility)
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Food product prototype development
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Packaging and shelf-life studies
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Sensory studies with trained and consumer panels
Key's
Technologies & Equipment
Our key technolodies and equipment are
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Dry-fractionation technologies (jet milling, air classification) and wet-fractionation technologies (solvent extraction)
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Enzyme technologies
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Chemical analyze (protein characterization, antinutrients) and physical characterization (emulsification, particle size, solubility)
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Food product prototype development
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Packaging and shelf-life studies
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Sensory studies with trained and consumer panels
Accomplishments
What have recently acheived
XPRIZE finalist 2023
GFI Research Grants 2019 & 2022
Best Estonian Food 2022
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award for the plant-based burger
Alternative proteins services team is open for collaboration in challenging projects
"Our vast experience in food production technologies allows to validate the product from the potential client’s perspective – how can the protein be used to produce their product."
Sirli Rosenvald, PhD
Alternative Proteins Team Lead