Beyond Palm Oil: TFTAK and ÄIO Driving the Future of Functional Fermented Fats

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

The EIS-supported joint initiative called DigiFoundry project, is a three-year collaboration mainly aimed at transforming microbial strain development. At the heart of the project is a shared vision of replacing high-footprint fats like palm oil and animal-derived ingredients with smarter, microbially produced alternatives. ÄIO is leading the way with its development of lipid-rich yeast biomass derived from industrial side streams, while TFTAK is providing analytical and application expertise to guide these innovations transition into real-world food products.

"Working with TFTAK means combining our bold vision with world-class scientific precision. Their expertise is helping us bring microbial oils from lab to table. TFTAK is an ideal partner to put those ingredients to the test, from molecular composition to full recipe application." Mary-Liis Kütt, CIO of ÄIO.

Robust Lipid Characterization Platform Powering Product Development

Over the course of the past two years of collaboration, TFTAK has developed a fat characterization platform tailored to novel lipid ingredients. This platform enables in-depth evaluation of functionality, shelf-life, and sensory attributes of the lipid ingredients and lets us compare new fats with existing plant- or animal-derived ones. The platform serves as a valuable resource for both the project and future industry partnerships focused on next-generation fats.

In parallel, TFTAK and ÄIO have tested the practical applications of these lipids in model food systems. These include plant-based meat and milk alternatives, where fat plays a critical role in mouthfeel, structure, and flavor. Through rigorous testing, we’ve identified the most optimal usage levels, improved the sensory profiles, and validated the key functional properties like emulsification, gelation, and water/oil binding.

Fermented Fats Prove Their Potential in Foods and Beyond

Looking ahead, the potential for microbially derived fats extends well beyond traditional food products. Once optimized for use in specific applications and manufactured at industrial scale, such ingredients could support cleaner-label formulations in bakery, confectionery, and ready-meal categories — or even find use in cosmetics, personal care, and feed sectors.

This collaboration powerfully illustrates the impact of close scientific cooperation in advancing sustainable alternative food technologies! As DigiFoundry project advances, the groundwork laid in microbial strain development, production of novel lipid ingredients, their analytical testing, and product prototyping is setting the stage for commercially viable, sustainable fat solutions — without compromising consumer experience or product quality.

Mari-Liis Kütt, CIO at ÄIO, and Mark Rohtaru, Project Lead at the Alternative Proteins Group at TFTAK, are diving into the exciting final third of the project.