TFTAK is part of the newly launched Pilots4U platform, which connects industry with open-access bioeconomy pilot and demo facilities.

An independent TFTAK parallel-test case study found that Mott Corporation’s porous metal spargers (2–10 µm) outperformed drilled-pipe controls under oxygen-limited S. cerevisiae fermentation test conditions, delivering markedly higher oxygen transfer and biomass with lower air use and extended aerobic growth.

TFTAK participates in the FrameBio project under Horizon Europe’s Marie Skłodowska-Curie Actions Doctoral Networks. The 36-month project runs from 2026 to 2029 and kicked off in Denmark, on January 23. Pioneering Sustainable Biotech FrameBio builds multiscale computational frameworks to simulate microbial behavior in bioproducts like Single Cell Proteins for food ingredience. These modules cover microorganism design, fermentation experiments with high-throughput screening, c

TFTAK and Iktos OÜ collaborated to transform traditional honey into innovative functional food supplements with higher added value. By combining honey with carefully selected vitamins, minerals, and plant extracts, the project developed portion-sized products targeting relaxation and cognitive focus. Market analysis, technological testing, and industrial-scale validation ensured product safety, stability, and quality. Consumer studies in Estonia and Latvia confirmed strong in

TFTAK and Latvian producer Alojas have launched PROLEG, a cross-border project developing practical application know-how and model recipes for legume-based ingredients. The two-year project focuses on hybrid meat, dairy, and bakery products, combining Alojas’ raw materials and production capacity with TFTAK’s scientific expertise, from extrusion and prototyping to advanced analyses.

As 2025 comes to a close, TFTAK reflects on a year shaped by growth, applied science, and innovation. From food microbiome research and smart microbial solutions to hybrid dairy development and award-winning everyday products, we continued turning rigorous research into practical, sustainable food innovations that deliver real value from lab to table.

The article explains what real probiotics are, why strain-specific evidence matters, and how many supplements fail to meet standards. It highlights TFTAK’s findings on product quality and encourages informed choices - plus fermented foods as a natural alternative.

EIT Food’s Hack the Future of Food 2025 united students, researchers, and entrepreneurs to shape sustainable food innovation. TFTAK contributed with expertise, challenges, and a special prize for innovation.

Selekt Nutrition Freeze-Dried Meals showcase how focused collaboration and scientific expertise turned an innovative protein concept into a successful product line.

TFTAK is proud to contribute to the upcoming Hack the Future of Food 2025 not only with its scientific expertise and challenge topics but also by awarding a special prize to support innovation in the food sector. The two-day hackathon brings together students, startups, researchers, and food enthusiasts to tackle real-world challenges in the food and agriculture industries through design thinking and hands-on teamwork. When:  November 7–8, 2025 Where:  Tartu Nature House, Lil

We will be showcasing sustainable food innovations in the Innovation Area of the Estonian Annual Exhibition of Agriculture (EPA Mess...

TFTAK hosts an event on upcycling food production side streams, featuring expert insights on future foods, fermentation, alternative proteins, greenwashing risks, and European trends.

TFTAK took part in Life Sciences Baltics 2025 in Vilnius, showcasing our expertise in bioprocess development, precision fermentation, and food innovation. The event highlighted the strong potential of Baltic cooperation in biotech and beyond. Our team shared TFTAK’s role bridging research and industry while exploring new collaboration opportunities. Read more about our key takeaways and inspiring connections from Vilnius.

Are you interested in cooperation in the field of bioprocesses, precision fermentation, or food innovation? Then save the date! TFTAK...

Shifting dietary habits towards healthier and more environmentally friendly products is becoming increasingly important. One solution is the wider use of plant-based proteins in the food industry, as their environmental impact is significantly lower compared to traditional animal protein production. However, there are several challenges regarding the taste, nutritional value, and processing of plant-based proteins, which the project KavaTech aims to address. Enhancing the Qua

In a year-long PRIA supported project, a forward-thinking producer of clean-label plant-based foods NordicTempeh OÜ with TFTAK aimed to...

TFTAK had the honor of hosting ambassadors from various countries, accompanied by representatives from the Estonian Ministry of Foreign Affairs.

TFTAK showcased its next-generation Hybrid Dairy products at Bridge2Food Europe 2025, from June 3–5. The largest European summit for...

TFTAK has once again passed the national regular evaluation and is officially recognized as a positively evaluated research and...

As global demand grows for more sustainable and functional food ingredients, TFTAK and ÄIO are working together to advance the next...