Regarding the design of hybrid dairy systems, what inspired TFTAK to focus on the molecular interactions between animal and plant proteins during cheese-making process?
At TFTAK, we see hybrid dairy not just as a formulation challenge, but as a protein interaction challenge that largely determines whether a hybrid cheese concept will truly work. When you combine dairy and plant proteins, you’re bringing together systems with different structures and functionalities. In traditional dairy, casein behaviour during acidification and coagulation is thoroughly studied and well understood.
However, when plant proteins are introduced, they can interfere with or modify these processes in unexpected ways. By studying these interactions during fermentation and coagulation, we aim to understand how to guide network formation in hybrid systems. To support this, we apply advanced characterization tools such as microscopy and rheology, allowing us to generate quantitative insights into these complex processes.
In terms of fermentation kinetics, what are the primary behavioural shifts observed when plant proteins are introduced into traditional dairy matrixes?
One of the first things that changes in a hybrid dairy system is the fermentation behaviour — and often in ways that are not intuitive if you come from a traditional dairy background. In many cases, we observe reduced microbial activity, although the effect depends strongly on the type of plant protein and powder composition — some can even stimulate fermentation at low inclusion levels. Overall, increasing plant protein content tends to result in lower titratable acidity, primarily due to differences in buffering capacity compared to dairy systems. These shifts influence pH development and acid profiles, which ultimately impact gel formation and the texture and taste of the final product.
Considering the role of protein interactions during coagulation, how do these mechanisms contribute to the network formation and texture development seen in TFTAK’s hybrid concepts?
In hybrid systems, network formation becomes more complex. Caseins form well-defined, continuous gel networks during acidification and coagulation, whereas plant proteins often exhibit different solubility, charge distribution, and aggregation behaviour, which can limit their integration into the casein matrix or lead to structural disruption and lowered gel strength.
The key lies in understanding how these proteins interact during coagulation and using that knowledge to guide, rather than hinder, network formation. That is exactly where hybrid product development becomes exciting: once you understand the mechanism, you can start designing texture much more deliberately. Our work focuses on identifying the plant protein functionalities required for successful integration, as well as optimizing process parameters and exploring the use of functional aids, such as enzymes, to improve the hybrid curd texture.
Looking at the diverse expertise gathering in Copenhagen, which broader industry questions or technical puzzles are you most interested in brainstorming with other attendees?
I’m really interested in how we can move away from trial-and-error formulation toward a more predictive way of designing hybrid systems, so I’m looking forward to exchanging experiences and learning from the others. I think another key question for the industry is how to define the right value proposition for hybrid dairy. From a marketing perspective, it’s not yet fully clear whether hybrid products should be positioned around sustainability, nutrition, functionality, or sensory experience or probably a combination of these.
For me, that’s where the most valuable discussion happens, at the intersection of deep technical understanding and market relevance. That’s also the perspective I want to bring into my session — not just how hybrid systems behave, but how that science can support products with a clearer and more compelling value proposition.
Beyond the technical data, what is the core perspective you hope participants will carry away from your session at Bridge2Food Europe 2026?
Hybrid dairy is an opportunity to rethink and redesign familiar products with improved functionality and sustainability. To unlock that potential, we need to understand and control the underlying science, especially protein interactions and fermentation behaviour. In my session, I want to make that link very clear: how the science connects to better texture, better fermentation control and, ultimately, better product concepts.