TFTAK Brought Hybrid Dairy to the Forefront at Bridge2Food 2025

TFTAK showcased its next-generation Hybrid Dairy products at Bridge2Food Europe 2025, from June 3–5. The largest European summit for alternative protein innovation provided a perfect stage to present our Plant-Enhanced Dairy – a unique combination of traditional dairy and fava bean protein.

Why Hybrid Dairy? Hybrid Dairy offers a smooth transition for consumers seeking more sustainable choices without compromising on taste or nutrition. By partially replacing milk protein with fava bean protein, these products:

• Reduce saturated fat and enhance the fatty acid profile

• Offer familiar taste and texture with added plant-based benefits

• Lower the environmental footprint of dairy production

  
  

Visitors to our stand had the opportunity to taste our hybrid yoghurt and cheese, and the response was overwhelmingly positive. Many praised the texture, flavor, and the innovative approach to combining dairy familiarity with plant-based functionality.

Dr. Sirli Rosenvald, our R&D Director, presented “Hybrid Dairy Products: A Smooth Transition Towards a More Sustainable Food System”, highlighting:

• The nutritional and environmental benefits of hybrid formulations

• How hybrids can support gradual shifts in consumer diets

• The strong market potential of this emerging category

We thank all the industry partners, fellow innovators, and organizers at Bridge2Food for an inspiring event. The future of dairy is hybrid – and we’re just getting started.

Curious about collaboration or tasting opportunities? Read more about our Hybrid Dairy journey and feel free to contact us!