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.

TFTAK will attend Elintarvikepäivä 2026, Finland’s largest food industry event, on 5 May at Finlandia Hall in Helsinki. Meet us at Stand 21 to discuss practical solutions for product development and food innovation. As a flexible and discreet R&D partner, TFTAK supports food companies with functional food and beverage development, sensory and consumer studies, shelf-life research, food intervention studies, alternative proteins, and bioprocess optimization.

TFTAK has developed a simple visual screening system for Pichia pastoris that helps identify promising engineered strains faster and at lower cost. Using an ADE2-based red/white method, researchers can rank variants on a single agar plate before moving to deeper analysis. The platform supports strain engineering, CRISPR workflows, and antibiotic-free protein production in precision fermentation.

On April 8, 2026, TFTAK joined Estonia’s science and business delegation during President Alar Karis’ visit to the Netherlands. Andres Maser represented TFTAK in Utrecht, where the programme brought together Estonian and Dutch organisations working across biotechnology, healthtech, genomics, AI and innovation. The visit to Utrecht Science Park highlighted the importance of close cooperation between science and business in building strong and internationally competitive innov

In a recent project, TFTAK supported AS Metrosert in advancing their standard procedures for both intracellular and extracellular protein production. The project work focused on finding ways to support faster startup when new process equipment is added or new processes introduced, and to create a clear framework for troubleshooting. We worked with two model processes at two different scales: 1 L scale and 70 L scale to establish and optimize baseline and to evaluate scale-up

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 will participate as a sponsor and exhibitor at BIOKET 2026, taking place from March 17–19 in Fribourg, Switzerland. Our team will be available at Booth No 49 to discuss collaborative opportunities and technical solutions for the bioeconomy sector. Key Capabilities and Services TFTAK will highlight five core areas of expertise during the exhibition: Bioprocess design and optimization through the lens of microbial metabolism and detailed descriptions of cell behavior. Pr

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...