About TTM
The science of industrial performance
Our story
OleocreamTTM was developed in the Netherlands at Wageningen University & Research, the world's leading food-and-agriculture institute, where its oleosome science was proven. That origin matters. Wageningen has shaped how the world thinks about plant-based food, sustainable ingredients and food systems science. Oleocreamᵀᵀᴹ is a direct product of that thinking, built on decades of academic research and translated into an ingredient ready for industrial use.
Developed at Wageningen, a Dutch invention
TTM Ingredients was founded as a spin-off from Wageningen University & Research, where the science behind Oleocreamᵀᵀᴹ was first developed. Active since 2019, the company is rooted in food engineering and molecular science. Our goal is straightforward: make plant-based food genuinely good, with real taste, texture and mouthfeel.
Industrial scale
R&D and headquarters in Wageningen, the Netherlands. EU production with an annual capacity of 1,000 MT, packed in 250 L and 1,000 L aseptic bag-in-box pallicons (CHEP), designed for industrial food manufacturers.
Our Management team
Matthijs Sillevis Smitt
CEO
Passionate about turning breakthrough ideas into successful businesses. Following FMCG marketing roles, he spent more than 20 years as an entrepreneur, building and scaling food technology businesses that served leading food manufacturers worldwide. Today, he leads TTM Ingredients through its next phase of growth, strengthening the company as a trusted ingredient partner for food manufacturers across Europe.
Favourite Oleocreamᵀᵀᴹ application: cheesecake.
Dimitris Karefyllakis
Growth & Innovation Director/Co-Founder
Discovered plant fat's similarity to milk fat during his doctorate at Wageningen University. He's since honed his skills through training and incubators, fuelling his innovative journey with TTM Ingredients.
Favourite Oleocreamᵀᵀᴹ application:
mango milkshake.
Saskia Tersteeg
Operations Manager
Co-Founder
A problem solver by heart, with a background in Sustainable Food Process Engineering at Wageningen University. Continuously creating feedback loops between experimental design and the production scale trials, as well as effectively communicating the resulting product functionality to customers. Favourite Oleocreamᵀᵀᴹ application:
donut filling.