Protein Production Technology Podcast · FPG Media

Special Episode: Sirli Rosenvald - TFTAK

·28 min·1 clip

A 10-to-30-point digestibility gain, from 50% to 80%, is possible after fermentation.

1. Protein Production Technology International interviews Sirli Rosenvald about fermentation and complementary proteins at TifTac. 2. Sirli Rosenvald is TifTac’s R&D Director of Food Science, and host Nick introduces her as part of a team known for fermentation and food innovation. 3. The episode asks why fermentation has renewed momentum for sustainable protein and what TifTac is doing with it. 4. Sirli says food systems must become more efficient by getting more nutrients from land, water, and energy. 5. She links fermentation to reducing food loss and valorising underused resources. 6. She also says fermentation can help food-system resilience when climate change and supply-chain disruptions increase risk. 7. Sirli says many people still think of fermentation as yogurt, beer, and wine, which leaves room for education. 8. She says millions or billions of microorganisms exist, and even scientists still have knowledge gaps about them. 9. She says TifTac is looking at new strains and what extra benefits they can bring to food systems. 10. On plant proteins, she says fermentation can reduce volatile aroma compounds and tastants that create pea, beany, bitter, and astringent notes. 11. She says Heftac starts at the crop and ingredient stage, including a project screening crop varieties for lower flavor intensity. 12. She explains that microbes can reduce aldehydes into alcohols and target multiple groups of volatile molecules. 13. She says bitter molecules are often also anti-nutrients, and names saponins and phytates as targets for degradation. 14. On texture, she says plant-based yogurt benefits from microbes that produce exopolysaccharides. 15. She says fermentation can also improve solubility, foaming capacity, and water holding capacity in plant ingredients. 16. She says combining textured pea or fava ingredients with fungi can improve juiciness and nutritional properties. 17. On digestibility, she says fermentation can cut complex proteins into smaller pieces and reduce anti-nutrients that inhibit absorption. 18. She says digestibility gains can be large, with examples moving from 50% to 80% in lab measurement. 19. The interview stays technical and practical, with Sirli answering specific questions about substrates, strains, and product functions. 20. Listeners who work on plant proteins, fermentation, or ingredient development will get the most value from this conversation.

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