TFTAK uses Nordic crops including oats, peas, and fava beans to produce advanced food prototypes that help reduce reliance on unsustainable or allergenic sources, such as soy and gluten. The team used various research methods to develop its salmon filet, including extrusion, fermentation, and sensory methodologies. Doing so allows the team to measure, analyze, and interpret how a specific product is perceived through the senses of sight, smell, touch, taste, and sound to make it more enjoyable to eat overall. 

Sirli Rosenvald, TFTAK’s R&D Director of Food Science, says the team’s concern for the future of the planet sparked their journey in XPRIZE Feed the Next Billion. Current food systems are negatively affecting the climate through environment degradation and species extinction, necessitating the development of alternative protein tech to sustain our growing world. TFTAK has harnessed its research in extrusion and fermented proteins—both precision fermentation (for specific ingredients) and biomass fermentation (for rapid protein development)—to explore new avenues of food cultivation that do not negatively impact our planet and the species we share it with.