Highlight

The PROVEG project aims to develop food prototypes of vegetable origin such as cheese, their manufacturing and packaging process, having these foods a complete protein profile and adequate nutritional density of high organoleptic quality in texture and flavor, with added functionality by presence of bioactive compounds derived from plant sources (phytochemicals, vitamins, minerals and prebiotic fiber).

Abstract

The PROVEG project intends to fully respond to a market opportunity for the co-promoter company White and Green S.A., namely the development of alternatives to cheese of vegetable origin.

The project main objective and final result is the development of up to 3 foods of vegetable origin, type cheese, with a complete protein profile and adequate nutritional density, of high organoleptic quality both in terms of texture and flavor, with added functionality by the presence of bioactive compounds derived from the plant sources used and with extended shelf life (modified atmosphere packaging), allowing a healthy offer to be integrated into the market.

Keywords

Development of new products, Foods of vegetable origin, Cheese of vegetable origin.

Promoters/Partners

White and Green S.A (Promoter); Universidade Católica Portuguesa – Escola Superior de Biotecnologia.