TFTAK and NÕO Develop Next-Generation Sausages

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TFTAK and Estonian meat producer Nõo Meat Factory have developed a new range of nutritionally improved hot dog sausages that combine pork and pea protein. Compared with conventional sausages, they contain 50% less fat and 25% less salt, while being high in protein and vitamin D and providing a source of fibre.

The new products were presented at SIAL Paris 2026, one of the world's leading international food exhibitions.

Getting the recipe right

Reducing fat and salt in sausages affects more than their nutritional value. Both ingredients play an important role in flavour, texture and juiciness, making it difficult to change the recipe without affecting the eating experience.

"The biggest challenge was reducing fat and salt without compromising taste or texture. The solution was a combination of pork and pea protein," explained Marko Kokmann, food technologist and leading chef at Nõo Meat Factory.

Unlike fully plant-based alternatives, these sausages retain pork as a key ingredient while incorporating pea protein. In this case, the aim was to improve the nutritional profile of a familiar product without changing what people enjoy about it.

TFTAK's role in development

TFTAK worked closely with Nõo Meat Factory, contributing expertise in food science, functional ingredient selection, product formulation, and processing technology.

Our development work with Nõo included a detailed analysis of two selected meat products, their ingredients and production processes. Based on these findings, we optimised the formulations and manufacturing methods, developed prototypes and conducted shelf-life studies.

“The working name ‘Super sausages’ reflected our aim to improve a familiar favourite: less fat and salt, with the taste and texture people love. The name brought a sense of fun to a technically demanding project and reminded us of our shared ambition – to create a sausage that delivers on both nutrition and enjoyment,” said Kersti-Liis Ojasalu, Senior Researcher and Project Manager at TFTAK.

Sensory evaluations and consumer testing were also an important part of the process. The results showed that consumers found the reformulated products just as enjoyable as the existing products on the market, confirming that nutritional improvements can be achieved while maintaining consumer acceptance.

Six varieties for HoReCa

The new pork sausages with pea protein are intended primarily for restaurants, street food businesses and quick-service outlets. The range includes six flavours: classic, garlic and herb, cheese, jalapeño, jalapeño and cheddar, and chilli and paprika.

With a meat content of up to 81%, the sausages are smoked over alder wood and made with natural seasonings. They contain no added phosphates, flavour enhancer E621 or mechanically deboned meat (MDM).

Positive feedback at SIAL Paris

The new sausages received a warm welcome at SIAL Paris. According to Nõo Meat Factory, visitors were particularly impressed by their taste and texture, and there was considerable interest in their nutritional properties.

The exhibition also offered a broader view of where the food industry is heading. Products with added nutritional benefits were prominent across many categories, with manufacturers increasingly highlighting higher protein and fibre content and other health-related properties.

For Nõo, the positive response to their sausages and the wider trends observed at the exhibition provided encouraging feedback on the direction of its product development.