Proyecto: PROBIOJELLY
Project description
PROBIOJELLY: Technology transfer of probiotic gelled products: a sustainable opportunity for innovation in the agri-food industry (INNAVA1/2023/56)
Introduction and Technological Challenge
Currently, most probiotic foods on the market are dairy-based, which limits their consumption to sectors of the population with intolerances, vegans, or people with swallowing problems.
The PROBIOJELLY project addresses a key technological challenge: the survival of probiotic microorganisms in gelled matrices. While commercial gelatins cannot be considered functional foods because their manufacturing processes prevent the viability of probiotics, our patented technology allows for high survival rates (over 10 million bacteria per gram ) at the time of consumption.
An Innovative and Sustainable Alternative
PROBIOJELLY develops a new range of gelled products (probiotics and symbiotics) made from plant-based drinks (juices, vegetables and legumes), providing:
- Food inclusivity: Suitable for people with dairy protein allergies, lactose intolerance, vegans and people with dysphagia.
- Clean Label: Reduction of added sugars and use of vegetable gelling agents.
- Validated Efficacy: Guaranteed survival and controlled release of probiotics after digestion, with proven ability to generate beneficial metabolites (SCFAs) and modulate the inflammatory response.
Some results on probiotic and sensory viability
Evaluation of probiotic viability during 60 days of storage in commercially recyclable containers.
This long-term study had the main objective of ensuring that the product’s functionality remains intact under extended commercial storage conditions.
Consumer study
Validation of 100% plant-based probiotic gel prototypes in recyclable commercial packaging (PET/PP)
Purchase intent
The most relevant indicator of commercial viability is the declared purchase intention:
- 79.2 % of the surveyed population confirmed that they would buy PROBIOJELLY if it were available on the shelf.
- This result reflects a positive perception that transcends the sensory, integrating the perceived value of health, functionality, and sustainability.
