TFTAK supports Hack the Future of Food 2026, a two-day hackathon in Tartu on 27–28 November. Together with EIT Food and leading agrifood partners, TFTAK invites students, startups, researchers and food enthusiasts to turn bold ideas into practical solutions. Choose from four TFTAK challenges, receive expert guidance, compete for prizes and help shape more consumer-centred, transparent, healthy and connected food systems. Explore the programme, challenges and registration deta

Project HYPLEX is developing a science-based value chain for hybrid meat products from Estonian faba beans, peas and oats. From crop selection and protein processing to industrial validation, the project aims to create nutritious, affordable and more sustainable food products.

TFTAK has added Dumas method capabilities with the Dumalyzer N/Protein for fast nitrogen and protein determination in feed, food, grain and innovative ingredients, complementing the Kjeldahl method and expanding analytical services.

TFTAK has joined the Open Innovation Forum hosted by IfM Engage at the University of Cambridge. The forum connects food, drink, FMCG and biotech organisations to share knowledge, explore challenges and create practical innovation opportunities. Membership strengthens TFTAK’s role as an applied R&D partner, supporting companies in developing and scaling science-based food and biotech solutions.

Hybrid dairy innovation will be one of the topics in focus as TFTAK participates in Bridge2Food Europe 2026, taking place in Copenhagen, Denmark, from 9 to 11 June 2026. The event brings together researchers, innovators and product developers from across the future food landscape, with a strong emphasis on ingredient functionality, product development and commercially relevant food innovation. TFTAK will be present at booth D5, where our team will be available to meet current

TFTAK’s membership in the Bio-based Industries Consortium strengthens its role in European bioeconomy innovation. Through BIC, TFTAK gains access to leading industry networks, EU funding opportunities and strategic collaboration platforms, helping companies develop sustainable, circular and market-ready bio-based solutions with stronger international reach.

The MycoStruct project kicked off in Nottingham, bringing together 13 European partners to develop and scale mycelium-based complete protein structures for whole-cut food applications for Adamo Foods. TFTAK is the project coordinator and an R&D partner, contributing to fungal biotechnology, fermentation, and sustainable food innovation.

TFTAK supported the development of ViWell functional drinks for dogs, a new science-led product range by Olvi Group, launching at Interzoo 2026

Tripsy Chillax, developed by TFTAK’s food scientists for Liviko, has been named Best Non-Alcoholic Beverage of Estonia 2026. The award recognises a functional mushroom drink created through science-based development, natural ingredients, sensory precision, and close teamwork between Liviko and TFTAK.