Project-ProGEL – MORECoLAB – Montanhas de Investigação

Identification & Background

Name of the project: ProGEL – Vegan, fortified, and sustainable alternatives for the ice cream and gelatin industry

Acronym: ProGEL

Project description: The ProGEL project focuses on developing vegan, fortified, and sustainable alternatives to ice cream and gelatin, aiming to meet the growing demand for plant-based foods. In this context, the project intends to develop vegan ice creams rich in protein and fiber, with a protein content exceeding 10%, and translucent vegan gelatins, also enriched in protein and formulated with natural colorants alternative to carmine. The project also includes the development of a transparent yeast protein – “Clear Yeast Protein” – with high solubility and technofunctional properties suitable for incorporation into these food products. The strategy integrates advanced extraction, clarification, and stabilization processes for the application of these ingredients in complex matrices, ensuring sensory quality, functionality, and industrial viability. ProGEL reinforces the transition to sustainable food, promoting the use of endogenous resources, the regional bioeconomy, and the generation of “clean label” products with high nutritional value and export potential, stimulating the competitiveness of the food industry through the link between R&D, technological validation and active dissemination of results.

Operation Code: NORTE2030-FEDER- 03259700
Project Number: 26153

Start date: 01/09/2026
Completion date: 31/08/2029

Promotors:
Gelados Globo

Copromotors:
MORE – Laboratório Colaborativo Montanhas de Investigação – Associação
UPB – Universidade Politécnica de Bragança
UP – Universidade do Porto

Partner:
Proenol – Indústria Biotecnológica, S.A.

Leader: Gelados Globo

Development of Fortified Vegan Food Products: Formulation of vegan ice creams enriched with protein and fiber, with the application and demonstration of a new natural red dye, an alternative to carmine, ensuring differentiation and added value to the final product;
Creation of a translucent, protein-enriched vegan gelatin: Development of a transparent, protein-rich gelatin base for vegan consumers, incorporating a new natural colorant and eliminating any traces of animal products;
Obtaining and Validating Innovative Ingredients: Production and characterization of “Clear Yeast Protein” as a new ingredient, expanding the range of alternative proteins, and studying its application in gelatin matrices;
Technological Validation and Demonstration: Carrying out pilot tests, optimization of formulations and processes, sensory tests and validation of functionality in a semi-industrial environment, as well as sharing the results with the sector.

Activity 1: Study of the formulation of fortified vegan ice cream
Activity 2: Study of the yeast protein clarification process
Activity 3: Study of the formulation of fortified vegan gelatin
Activity 4: Product development and validation
Activity 5: Communication, dissemination and exploitation of project results
Activity 6: Project managemen

i) Fortified vegan ice cream, rich in protein and fiber, incorporating a natural red dye as an alternative to carmine, promoting a nutritionally enhanced, sustainable, and clean-label solution;
ii) Translucent vegan gelatin, rich in protein, with the incorporation of a natural red dye as an alternative to carmine, without ingredients of animal origin and with a texture and appearance similar to conventional gelatins;
iii) Clear yeast protein, high in protein, soluble and translucent, with techno-functional properties suitable for application in food matrices that require transparency.

Identification & Background

MOrada

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