TFTAK team – Raivo Vilu, Ranno Nahku, Taaniel Jakobson and Mariane Barrier, attended the biggest biotechnology fair BIO International...

TFTAK is glad to share good news! Three food products developed in cooperation with TFTAK food scientists are awarded as best of the best...

On December 27th the two-year project “Platform establishment for optimizing probiotic microbial consortia industrial production: CoFerm”...

On July 13th XPRIZE announced the 28 semifinalist teams moving forward in XPRIZE Feed the Next Billion. The $15 million competition,...

TFTAK to Present at 2021 BIO Digital Center of Food and Fermentation Technologies (TFTAK) announced today that it has been selected to...

TFTAK researcher Kärt Leppik performed in Estiko Plastar webinar “Saving the Food: The Role of Packaging’s Functionality &...

The year 2020 was a great success story for our food development and microbiome department. In order to make dietary fiber more...

Center of Food and Fermentation Technologies (TFTAK) as an R&D company with extensive knowledge of food preservation and packaging...

TFTAK’s partner Lallemand Inc. is specialized in development and production of yeast starter cultures for fermented beverage industry. We...

FoodBalt2020 is postponed and will take place in May 3-5th, 2021 in Tallinn, Estonia. Please look for more information at the conference...

In three weeks the members and partners of European Sensory Network will meet in Tallinn for their biannual meeting. TFTAK...

We are proud to share the news that our partner DuPont Nutrition & Biosciences has received the prestigious NutraIngredients Europe...

“Selection of fast and slow growing bacteria from fecal microbiota using continuous culture with changing dilution rate.” A recent study...

The Good Food Institute works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on...

“The Best Vegan Product” will be selected in collaboration between Center of Food and Fermentation Technologies and the Vegan magazine...

TFTAK is the first Estonian research organization to join European Sensory Network (ESN) and tighten international collaboration in the...

Want to change the world and it is important for you, that your work has a practical value? Center of Food and Fermentation Technologies...

Birch juice has been consumed in Estonia for hundreds of years but now the Saaremaa family company Öselbirch in cooperation withCenter of...

Human microbiome industry definitely is a promising field to work with. According to Human Microbiome Market Report 2018, published in...

New Collaboration with INRA Micalis-MGP will Concentrate on DuPont’s Probiotic Strains and the Understanding of these Microbes’ Mechanism...