Project-NutCheeInov – MORECoLAB – Montanhas de Investigação

Identification & Background

Acronym: NutCheeInov
Project number: 18373
Code of Operation: NORTE2030-FEDER-01469400

Project description: In recent years, the dairy sector has faced significant challenges: a decline in the number of producers, price fluctuations, economic challenges, and a general drop in milk consumption due to changing eating habits, with consumers becoming more conscious of their choices and seeking differentiated products with high nutritional value. Thus, the NutCheeInov project has been launched, proposing the research and development of two cheese formulations (Premium Line) and cheese analogues (Vegan Line). Added to this challenge is the development of an optimized process for the valorization of an important by-product generated in the production of curd cheese, whey, giving it value as a protein isolate so that it can be incorporated into a variety of food products.

Approval date: 03/09/2025
Start date: 01/01/2026
Completion date: 31/12/2028

Total eligible investment: 811 720,80
Financial support |: 663 590,48

Ledear: : Armenio Aderito Vaz

Copromotors:
Soutos os Cavaleiros, C.R.L.
MORE – Laboratório Colaborativo Montanhas de Investigação – Associação
Instituto Politécnico de Bragança
Centro Nacional de Competências dos Frutos Secos

Study of the processes for ingredient preparation, formulation, and maturation of new sheep cheeses;
Study of the formulation process of a chestnut-based cheese analogue and its enrichment through the incorporation of plant-derived protein isolates;
Physicochemical and microbiological characterization, as well as evaluation of the bioactivities of the studied ingredients and formulations;
Valorization of sour whey as a protein-rich food ingredient;
Testing and validation of product formulations at a relevant scale.

Activity 1: Technical specifications
Activity 2: Innovation in Sheep Cheese – Studies of ingredient preparation, formulation, and maturation processes
Activity 3: Innovation in Cheese Analogues – Studies of ingredient preparation, formulation, and fortification processes
Activity 4: Physical-chemical, microbiological characterization, and bioactivities of the ingredients and formulations under study
Activity 5: Value chain for Sorelho as a protein-rich food ingredient Activity 6: Testing and validation of the formulation
Activity 6: Formulation testing and validation
Activity 7: Promotion, dissemination, and dissemination of results
Activity 8: Project management and technical coordination

i) Products:
- Sheep’s cheese with chestnuts processed in a different way, candied and/or cooked in wine.
- Vegetable alternative to cheese based on chestnuts and enriched with vegetable protein
- Animal protein isolate from whey
ii) Process: Extraction of protein from whey to produce a protein isolate

Identification & Background

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