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
| 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 |