The initiative for TalTech ice cream was born within the university. Marketing and Communications team came up with the idea that TalTech could become the first university in Estonia to create its own ice cream.
Since TalTech has strong expertise in food technology, it felt natural to involve students in the development process. The idea was brought to a product development course at Tallinn University of Technology, which is an elective subject in the Food Technology and Development master’s programme. There, the concept began to take shape — marking the beginning of the TalTech ice cream journey.
Why pink ice-cream?
From the very beginning, one thing was clear: the ice cream had to be pink.
This simple yet bold idea quickly sparked new concepts. The goal was not simply to create a dessert — the ice cream also had to reflect TalTech’s scientific approach and the university’s strengths in food technology.
Yogurt Ice Cream and Fermentation
During the development process, the team decided to create a yogurt-based ice cream. Fermentation and the development of healthier, lower-sugar foods are key focus areas in TalTech’s food and biotechnology research.
The first yogurt ice cream prototype proved so successful that the students' team decided to continue developing the product in that direction.
Creating the Flavor
The final flavor of the ice cream emerged through a series of experiments. Inspiration also came from the IMCD laboratory in Finland, where different natural flavorings were tested.
Once potential flavor combinations had been developed, the idea was tested with consumers all of ages (children, young people, adults) and presented to Balbiino, Estonia’s leading ice cream producer. From the initial idea to the finished product, the development process took around eight months.
Ice Cream That Supports the Microbiome
Today, TalTech ice cream is a yogurt ice cream flavored with red currant and rhubarb, enriched with fiber and probiotics.
A special focus has been placed on supporting the microbiome. The ice cream contains the TENSIA® lactic acid bacterium, whose health effects have been studied in collaboration between TalTech and the University of Tartu. The same bacterium is also used in Raw Edge products.
The result is an ice cream that combines great taste, scientific innovation, and health-supporting food development.
From Student Project to Real Product
The TalTech ice cream story is unique because it began as part of student coursework.
What started as a university project has grown into a real product — one that now represents Tallinn University of Technology beyond the university campus.
Meet the Creators
Susanna Helena Toom
I am Susanna and I study in the Master’s programme in Food Technology and Development at TalTech.
After completing my bachelor’s degree, I took a gap year to work and reflect on my future plans. During that time, I realised that I wanted to continue developing my expertise in the field, which made returning to master’s studies a natural step. Alongside my studies, I work full-time at TFTAK (BioCC), where I focus on consumer research and the development of functional foods and beverages.
Anette Russ
My name is Anette and I am a master’s student in Food Technology and Development. My interest in food and product development began during my studies in Applied Chemistry, Food and Gene Technology. I have gained practical experience in product development, food technology, and quality management in several food industry companies.
I joined the TalTech ice cream project through the product development course. Together with Iris and Susanna, we worked as a strong team to bring the idea to life. Our goal was to create a pink TalTech ice cream that would offer not only great taste but also clear added value. The ice cream is meant for the TalTech community as well as for all ice cream lovers who appreciate quality — and a touch of science in every bite.
Iris-Gertrud Jussila
I am Iris-Gertrud Jussila, a second-year master’s student in Food Technology and Development. In 2021, I began my bachelor’s studies in Applied Chemistry, Gene Technology and Food Technology (now the Food and Biotechnology programme). My interest in science and laboratory work had already developed during school.
During my studies, I realised that the world of food fascinated me the most. Visits to companies and production facilities — and seeing real manufacturing processes — inspired me to develop a product from scratch all the way to store shelves. The TalTech ice cream project provided exactly that opportunity. It has been incredibly inspiring to experience a real product development process as a student and collaborate with industry partners.
Project Team
Kristel Vene, Senior Lecturer, Department of Food and Biotechnology, student supervisor
Kadri Kiigema-Voorel, Head of Strategic Marketing and the TalTech Marketing Centre, project lead
Liisu Kirke Normak - Idea author
Karina Siimberg, Export Manager, Balbiino – ice cream product development
Reet Nurm, Brand Manager, Balbiino – sales and brand management
Margit Täht, Head of TalTech Estonian Admissions Campaign and Marketing Projects
Pirgit Pedaja, Project Manager for Employer Branding and Academic Talent Development
Krõõt Nõges, Head of Media Relations, TalTech
Elina-Emiile Leht, Social Media Specialist, TalTech
Henri-Kristian Kirsip, Videographer, TalTech
Merilin Saar, TalTech Brand Merchandise Manager
Meediaagentuur Initiative Estonia - Advertising campaign
Loovagentuur Tank - Packaging design
FAQ – TalTech Ice Cream
TalTech ice cream was created to mark the start of the new student admissions period, and it brings together taste, science, and health-oriented food innovation. It is not just a dessert – the ice cream is enriched with dietary fiber and probiotics, with a strong focus on supporting the gut microbiome.
The ice cream contains the probiotic lactic acid bacterium TENSIA®, which is unique in Estonia. This strain has been clinically studied and patented by researchers from the University of Tartu and is also used in products such as Raw Edge.
What also makes this ice cream special is that it was developed by TalTech’s Master’s students in Food Technology and Development in collaboration with Balbiino technologists. In addition, this is a product not previously made in this form – yogurt ice cream has not been produced in a waffle cone in Estonia before.
The goal of TalTech ice cream is to offer a slightly better alternative to conventional ice cream – a product that is less sweet and contains dietary fiber and probiotic cultures.
The aim was not to create just another dessert, but a product that reflects TalTech’s values in science and food technology. Fermentation and the development of healthier, lower-sugar products are key focus areas in TalTech’s food and biotechnology research, and this is reflected in the ice cream.
Research shows that people’s food choices are not significantly changed by recommendations or restrictions alone. Ultra-processed foods are not disappearing from everyday diets, but through research and development it is possible to offer better alternatives. Creating such options helps support healthier eating habits.
Reformulation means improving the composition of existing products – for example, reducing sugar content or adding beneficial components. It is considered one of the most practical ways to gradually guide everyday food choices in a healthier direction.
TalTech ice cream does not replace a balanced diet nor does it turn ice cream into a “health food”, but it demonstrates how science and food technology can help create better choices in situations where people would choose such products anyway. It represents a step toward more consciously developed treats.
Yogurt was chosen as the base because it is generally easier to digest than traditional cream-based ice cream. During fermentation, bacteria have already done part of the work for the consumer, making the product easier for the body to process.
The final flavour was developed through multiple trials. Inspiration was also drawn from the IMCD laboratory in Finland, where different natural flavourings were tested.
Once potential flavour combinations were developed, the concept was introduced to Balbiino and then tested more widely. At events such as Researchers’ Night and Robotex, hundreds of children and adults sampled different versions and selected their favourite. The winning combination was red currant and rhubarb.
| Nutritional information | 100g |
| Energy | 1029 kJ / 245 kcal |
Fat of which saturated | 8,6 g 4,8 g |
Carbonhydrate of which sugars | 37 g 22 g |
| Fibre | 3,9 g |
| Protein | 4,2 g |
| Salt | 0,21 g |
TalTech ice cream is available in major retail chains across Estonia, including Selver, Prisma, Coop, and Maxima. It will also soon be available at the TalTech campus souvenir shop and R-kiosks.