Time-Travelling Milkman rebrands as TTM Ingredients as Oleocream enters next commercial phase

Time-Travelling Milkman has rebranded as TTM Ingredients, introducing a new corporate identity and website as the Wageningen food-tech company expands the commercial reach and applications of its sunflower-based Oleocream ingredient.

• Time-Travelling Milkman rebranded as TTM Ingredients and launched a new website focused on customers and commercial partners.
• The company expanded the applications highlighted for Oleocream to include cream cheese, ice cream, sauces, juices, smoothies and fruit drinks.
• The change followed the appointment of Matthijs Sillevis Smitt as CEO in March as TTM moved further into commercial scale-up.

The company described the change as a reflection of how the business had developed, while retaining its existing team, technology and focus on improving creaminess and mouthfeel in plant-based foods.

Its flagship Oleocream technology uses oleosomes, the naturally occurring oil droplets found in sunflower seeds, to provide fat-like functionality and a rich, rounded mouthfeel in food formulations.

“The mission has not changed,” the company announced. “We are still working to bring real creaminess and rich, rounded mouthfeel to plant-based products, powered by Oleocream, our sunflower-based cream system.”

“What has changed is how ready we are for what is next: a name and identity that reflect who we have grown into, and the ambition we have for the years ahead.”

The new TTM Ingredients website has been developed around its work with food manufacturers, covering the process from formulation through to full-scale production. The company is also showcasing a wider range of potential applications for Oleocream, including plant-based cream cheese and ice cream alongside sauces, juices, smoothies and fruit drinks.

The rebrand followed a series of commercial, technical and management developments over the past year.

In March 2026, TTM appointed Matthijs Sillevis Smitt as CEO, with founder Dimitris Karefyllakis moving into the role of Growth & Innovation Director.

At the time, the company described the appointment as part of its transition from technology development toward broader market adoption. Production of Oleocream had reached approximately 1,000 tons per year, while commercial trials with food manufacturers were underway.

The company was also preparing for a Series A funding round following a €2 million (US$2.1 million) pre-Series A raise in September 2025. That round brought in Sparkalis, the venture arm of Puratos, and European deep-tech investor Evercurious alongside existing investor Oost NL.

Oleocream is produced using a water-based extraction process that preserves the sunflower seed's natural oleosome structures. TTM has developed the ingredient for applications where manufacturers want creaminess and fat functionality without dairy, allergens or tropical oils.

Its work has subsequently expanded beyond Oleocream itself.

TTM secured EFRO Oost funding with NIZO Food Research and Duynie in December 2025 to advance three sunflower-derived ingredients: Oleocream, the OleoPowder texturizer and SunPulp, a protein ingredient intended for plant-based meat applications.

That project included work toward a production design capable of manufacturing 10,000 tons of Oleocream annually.

In January 2026, TTM also announced its Sunflopro collaboration with VTT Technical Research Centre of Finland, which is developing functional protein ingredients from sunflower side streams generated during Oleocream production.

The move to TTM Ingredients therefore comes as the company builds both the commercial infrastructure around Oleocream and a broader portfolio of sunflower-derived food ingredients.

“Same team, same commitment, bigger ambitions,” the company announced. “Thank you for being part of the story so far. We are excited for what is ahead together.”

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