The FOOD FAB LAB Award, an initiative by INOV.LINEA - Food Technologies of TAGUSVALLEY, aims to revolutionize innovation in the agri-food sector, promoting the emergence of new products and business projects. This award not only boosts the economy in the sector but also encourages the creation of innovative and sustainable solutions.
The recently concluded 6th edition of the FOOD FAB LAB Award featured 18 projects evaluated by a distinguished jury composed of Leonor Almeida Garrett (SONAE MC), Deolinda Silva (PortugalFoods), Miguel Teixeira (Colab4Food), Teresa Mariano (APN – Portuguese Association of Nutrition), Helena Mira (Agrarian School of Santarém – Polytechnic Institute of Santarém), Conceição Pereira (TAGUS Ribatejo Interior), and Nelson Félix (Estoril Higher Institute for Tourism and Hotel Studies). The competition stood out for the high quality of the projects presented, reflecting the innovative potential of the agri-food sector in Portugal.
The project ProYoGut, which includes team members Cláudia Maciel and Sérgio Sousa, researchers at the Center for Biotechnology and Fine Chemistry, and Paula Teixeira, a professor at the Faculty of Biotechnology, Universidade Católica Portuguesa – Porto and researcher at the Center for Biotechnology and Fine Chemistry, was the grand winner of the 6th edition of the FOOD FAB LAB. This range of plant-based fermented products, enriched with omega-3, was designed for the prophylaxis of infections and cardiovascular benefits.
The story of ProYoGut began in 2018, within the scope of the Comendador Arménio Miranda Mentoring Program where the idea to formulate a dairy-based fermented product with new starter cultures with probiotic potential was conceived. In 2019, the concept was expanded in the NewFood competition, developing plant-based analogs in partnership with Frulact's plant-based unit, Benefit, culminating in the award-winning ProYoGut.
The FOOD FAB LAB Award continues to be an essential pillar for innovation and development in the agri-food sector, providing valuable opportunities for the scientific, business, and educational communities.
