Plant Based
Meat Alternatives
New Generation of
Meat Alternatives
Plant-based meat alternatives are revolutionizing the way we eat, offering sustainable, nutritious options that don’t compromise on taste, texture, or appeal.
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Our Meat Alternatives Group brings extensive expertise to every step of the journey—from conceptualizing ideas and selecting the finest raw materials to perfecting processing methods, achieving ideal texturization, and crafting delicious, high-quality end products.
Next Generation
Alternative Meats
For better health and taste
The new generation of meat alternatives is revolutionizing the global food landscape, offering sustainable, nutritious solutions that cater to the needs of environmentally conscious consumers.
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By employing methods such as extrusion, complemented by innovative post-processing techniques, as well as fermentation applied to both raw materials and final products, these alternatives not only mimic the taste and texture of traditional meat but also address challenges like improving nutritional profiles, reducing off-flavors, and optimizing production efficiency.
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Our key areas of expertise:​
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Extrusion technologies. Using advanced equipment, including our Brabender Ketse twin-screw extruder, we provide solutions for both low and high moisture extrusion technologies. This allows us to produce diverse textured protein-based products:
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Custom extrudates with specific properties such as strength, elasticity, and fibrousness.
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Intermediate products supporting the development of meat alternatives such as burgers, chicken nuggets, sausages, and fillet-style alternatives mimicking beef, chicken, or fish.
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Fermentation of proteins. Enhancing nutritional quality and functional performance through fermentation, resulting in healthier and more appealing ingredients for producing alternative meat.
​Sensory evaluation. Our in-house trained sensory panel ensures that products excel in taste, texture, and aroma, offering a delightful consumer experience.
​Prototype and end-product formulation
- Desired texture, taste and appearance;
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Complete Nutritional Profile;
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Masking technologies for off-flavours;
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Selection of optimised ingredients and pricing. ​​​
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If you’re looking to create plant-based meat alternatives that rival traditional products in flavour and functionality, or you need support from concept to production, we are here to help. Let us guide you in shaping the future of food—together, we can make a difference.
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.
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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
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Product Characterisation
Understand your products on a molecular level!
Delivering the perfect plant-based meat alternative requires precise technology and thorough product characterization.
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At TFTAK, we have an extended list of lab equipment allowing us to carry out fundamental and descriptive analysis to provide feedback on your product.
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Our core competencies ​
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Comprehensive prototype characterization:
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​​Chemical analysis: Understanding nutrient profiles, including protein, fat, and carbohydrate content.
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Physical testing: Assessing properties such as strength, elasticity, water- and oil-retention, and fibrousness to meet specific product requirements.
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Sensory evaluation: Utilizing our trained sensory panel to analyze taste, texture, aroma, and appearance for a superior consumer experience.
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Microbiological studies: Ensuring safety, shelf-life stability, and product integrity.
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Our Unique Approach
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We go beyond simple characterization, offering a holistic approach to optimizing your product and processes:
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Custom solutions for integrating fats, binders, and seasonings to create products like burgers, sausages, and whole cuts that meet market demands.
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Incorporating consumer feedback at every stage to align product design with emerging trends and preferences.
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By combining deep technical expertise with a commitment to quality and innovation, TFTAK is your partner in achieving exceptional results. Whether you are improving an existing product or creating something entirely new, we provide the tools and knowledge to make it happen.
How we can help you innovate & formulate tasty meat alternatives
Our Alternative Meat Group comprises food scientists, product developers, sensory analysts, and process engineers, all dedicated to supporting you in creating innovative plant-based meat alternatives.
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We offer:
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Comprehensive product development. From initial concept to full-scale production, including formulation of prototypes tailored to specific consumer and market needs.
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Advanced characterization services. In-depth chemical, physical, sensory, and microbiological analysis to ensure your products excel in nutrition, taste, texture, and functionality.
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Process and technology optimization. Expertise in protein extraction, post-processing techniques, and packaging solutions to enhance shelf-life and performance.
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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.
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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.
Let us partner with you to transform your vision into reality and create the future of plant-based food.
Collaborations and projects:​​
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​​Development of pea protein based Salmon Fillet Alternative, that replicates the taste,​ aroma, and texture of real salmon and also matches its nutritional value.​
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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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XPRIZE: Feed the Next Billion Finalist (2023): Awarded the finalist position in a $15M global competition aimed at creating innovative plant-based products with the development of our plant based salmon fillet.
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SIAL India Gold Innovation award (2024): Award for the most innovative product of the year - plant based salmon fillet.
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In collaboration with OÜ Vegestar we successfully completed two projects funded by Estonian Enterprise, leading to the launch of new plant-based products:
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Production Technology Development of Plant-Based Minced products​
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Production Technology Development of Plant-Based Fillet products
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A plant-based burger was awarded a Best Estonian Food Award (2022) because that stood out for its taste, texture, and innovation.
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A pea protein-based ready meal Thormi’s Chickenless in Coconut Curry Sauce win Gulfood Innovation Award (2025) in the Prepared Foods category.
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​​We supported VLND Burger in formulating their first plant-based burger (Peas Out), helping them create a high-quality, flavorful alternative for consumers.
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The Meat Alternatives Group is looking forward to addressing your unmet needs!
"Meat alternatives aren't just about what we take off the plate, but what we bring to the table: sustainability, nutrition, and a new flavorful way to feed the growing world."
Sirli Rosenvald, PhD
R&D Director, Food Science