TFTAK and Alojas Launch PROLEG to Unlock New Industrial Uses of Alojas' Ingredients

TFTAK and the Latvian producer Aloja-Starkelsen SIA (Alojas) have launched PROLEG, a new cross-border project aimed at developing practical application know-how and model recipes for the food industry.

The project focuses on demonstrating how Alojas’ legume-based ingredients can be most effectively used in hybrid meat, dairy, and bakery products, creating new commercial opportunities for the company.  

Developing high-quality, innovative food requires deep scientific insight. TFTAK was chosen for this collaboration due to the capability to provide a comprehensive solution - from extrusion technology and product prototyping to complex physicochemical and sensory analyses. This one-stop scientific capability allows us to tackle the challenges of texture, flavor, and scalability effectively.

Over a two-year period, the initiative seeks to unlock the full potential of legume-based ingredients through international cooperation. While Alojas brings high-quality raw materials and production capacity, TFTAK applies its scientific expertise to develop hybrid foods. These products partially replace animal-based ingredients with legume proteins to improve sustainability without compromising on taste.

The project focuses on four main development areas: 

• Texturized Vegetable Protein (TVP): TFTAK is optimizing extrusion parameters to create high-quality TVP from Alojas’ ingredients, focusing on achieving the optimal texture for meat alternatives. 

• Hybrid Meat Products: We are developing prototypes for burgers, meatballs, and sausages where meat is combined with legume proteins. The goal is to reduce animal-derived content while maintaining the juicy mouthfeel consumers expect. 

• Hybrid Dairy Applications: The project will develop dairy alternatives, such as spreads and puddings, using legume fractions. 

• Bakery Innovation: We are creating recipes for high-protein pastries, cookies, and bread, utilizing plant-based powders to improve nutritional profiles. 

As a result of the project, Alojas will gain validated application know-how and model recipes that enable the food industry to adopt its ingredients, opening new sales opportunities and supporting business growth. 

Broader Impact  

PROLEG aims to make sustainable food choices easier for consumers and production scalable for manufacturers. By validating these new ingredients through rigorous testing and analysis, TFTAK helps the food industry to reduce its environmental footprint and achieve its financial goals.

Kersti-Liis Vimm, Project Coordinator at TFTAK: For TFTAK, this project is an opportunity to further refine our in-house expertise in hybrid meat technologies and demonstrate how our integrated analysis and development services can drive real-world innovation. We are pleased that this work will significantly facilitate the reduction of animal-based raw materials in the food industry.

This project is co-funded by the European Union's Interreg VI-A Estonia-Latvia programme 2021-2027.