This website uses cookies for several purposes, namely to improve the browsing experience, as well as to obtain non-personal data for statistical purposes. The information stored in the cookies is used exclusively by Frulact. By continuing to browse the website you agree to this use of cookies.   Learn more


Our Commitment

To create better food for today and tomorrow, we look at the future with ambition and always make sure we place Innovation at the very heart of everything we do.
Innovation fuels us to evolve, grow and differentiate.
Innovation is Frulact´s most nurtured competitive and sustainable advantage.

We work Innovation all over the value chain, from field to consumer. We identify opportunities to improve not only products and processes but also the way we interact with our stakeholders.

We work to guarantee:

  • Efficiency

  • Expertise

  • Credibility

What inspires us?


Frulact’s Market Intelligence monitors and analyses the market using tools from partners like Mintel, XTC, Euromonitor and PortugalFoods. Through this knowledge sharing we establish a unique market culture that contributes to innovations in Products and Processes, and also to generating Industry 4.0 insights.

Science & Technology

Frulact works closely with Academia, Research Institutes, Suppliers and other Commercial Partners. We work in close cooperation with our stakeholders to secure a constant flow of “new” knowledge into the Group. This continuous reinforcement of our competencies will make us lead, will ensure we are the first to adopt best practices and processes and will support the launch of the most interesting market innovations.

At Frulact we count on everyone to contribute with innovative thinking and ideas.

“FRUI9” is an idea management tool that accelerates Frulact’s collective creativity. It was developed by Frulact Team.

“Knowledge Clipping” is a management tool to organize and disseminate technical and market intelligence.

“Frulact Academy”is a project dedicated to the continuous training and development of our teams. Several events are organised to promote learning and knowledge sharing around strategic guidelines.

Funded Innovation Projects




    MOBFOOD: Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market. MOBFOOD project aims to respond the challenges related to the promotion of a more competitive national food industry. It will promote new growth strategies based on the enhancement of technological capacity, innovation and R&D aimed at obtaining new products, services, processes or technologies, acting along the entire value chain and reinforcing collaboration between the business and not business sectors.  


    The food sector is intended to be sustainable, fully integrated, interconnected, transparent, resilient, secure, resource efficient and consumer focused. The aim is to achieve these objectives through the implementation of solutions in three main pillars: “Food Security and Sustainability”, “Food for Health and Well-being” and “Food Safety and Quality”, materializing in research and development of new processes, products or services. To know more please visit project's site


    Primor Charcutaria – Prima, S.A. || Fábrica de Conservas “A Poveira”, S.A. || BLC3 Evolution, Lda. || Cerealis Produtos Alimentares S.A. || FoodinTech Lda. || ICM – Indústrias de Carnes do Minho, S.A. || T.S. – Indústria Transformadora de Subprodutos S.A. || Olano Logistica de Frio, Lda. || Sense Test – Sociedade de Estudos de Análise Sensorial a Produtos Alimentares, Lda. || Univeg Logistics Portugal – Logística e Transportes S.A. || Vizelpas – Comércio de Artigos Plásticos, Lda. || CIIMAR – Centro Interdisciplinar de Investigação Marinha e Ambiental || Faculdade de Ciências da Universidade do Porto || Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. || Instituto Politécnico de Leiria || Instituto Politécnico de Viseu || Instituto Superior de Agronomia || Pólo de Inovação em Engenharia de Polímeros || Universidade de Aveiro || Instituto de Biologia Experimental e Tecnológica || NOVA Medical School - Faculdade de Ciências Médicas da Universidade Nova de Lisboa || Universidade do Minho || Fromageries Bel Portugal || Matadouro Central de Entre Douro e Minho S.A. || Decorgel – Produtos Alimentares S.A. || INOVA+ – Innovation Services, S.A. || Mendes Gonçalves, S.A. || Sebol – Comércio e Indústria de Sebo S.A. || Sonae Center Serviços II, S.A. || Vitacress Portugal, S.A. || CATAA – Associação Centro de Apoio Tecnológico Agroalimentar || Universidade Católica Portuguesa || Faculdade de Engenharia da Universidade do Porto || Instituto Politécnico de Bragança || Instituto Politécnico de Castelo Branco || Instituto Politécnico de Santarém || Instituto Politécnico de Viana do Castelo || Instituto Superior Técnico || INTEGRALAR – Intervenção de Excelência no sector Agro-Alimentar || Universidade de Coimbra || Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa || Universidade de Trás-os-Montes e Alto Douro ||

    Starts at: 01-12-2017
    Ends on: 30-11-2020
    Number: 024524
    CodeCode: POCI-01-0247-FEDER-024524 • LISBOA-01-0247-FEDER-024524
  • PlantFood



    Development of non-dairy foods and beverages


    The project "PLANTFOODS - Development of non-dairy foods and beverages" has as its main objective the research, development and production of fermented and non-fermented non-dairy plant bases (PLANTFOODS bases), using cereals as sources of raw materials, that will be enriched with the incorporation of legumes and/or oleaginous fruits. This combination aims to obtain formulations with added value in terms of well-balanced nutritional composition, wide physical and microbiological stability, high organoleptic quality and validated biological functionality, contributing as a key ingredient enabling the development and offer of new products that promote health and well-being. These solutions aim to reach consumers which are looking for alternative products of plant origin, aligned with the current trend of flexitarianism and/or physiological intolerance demands.


    Universidade Católica Portuguesa

    Starts at: 20/5/2018
    Ends on: 30/6/2021
    Number: 034036
    CodeCode: POCI - FEDER - SI I&DT
  • NanoBioSensor



    To develop analytical tools that will help overcome limitations of the current analytical methods for microbiological quality control in the food industry.


    The main objective of the project is the development of analytical tools that will enable a more robust control of the microbiological quality of fruit preparations during processing, storage and transport. These new solutions should reduce response times and ensure equal or greater sensitivity when compared to conventional methods. Two different devices will be designed and produced combining the latest developments in molecular biology, electronics and nano and micro technology. These sensors will provide data related to microbiological growth, allowing real-time use friendly traceability of containers during shelf-life.


    INL ; VirtusAi

    Starts at: 01/07/2018
    Ends on: 30/6/2021
    Number: 033925
    CodeCode: POCI - FEDER - SI I&DT
  • Strawberry +

    Strawberry +


    New approaches to improve strawberry quality from field to the food industry.


    Strawberry (Fragaria ananassa Duch) is the most desirable fruit in the fruit preparation industry, and it represents over 40% of the purchased fruit portfolio.The food industry is a highly competitive sector which must continuously provide innovative products in order to meet consumer´s demands. It is crucial to improve the intrinsic quality of this fruit: nutritional, organoleptic and also microbiological by decreasing its contamination during harvest and post-harvest.


    Faculdade de Ciências da Universidade do Porto Escola Superior de Biotecnologia - Universidade Católica Portuguesa

    Starts at: 2016-12-01
    Ends on: 2020-06-30
    Number: 17821
    CodeCode: POCI - FEDER - SI I&DT
  • SafetyFruit



    Study and modelling of the thermal resistance of microorganisms in stable and safe fruit preparations. Study of natural preservatives.


    Having a thorough knowledge of the microorganisms present in Frulact´s raw materials and finished products will enable the definition of target microorganisms which require monitoring and control during thermal processing to ensure food safety across the value chain. Thermal inactivation parameters (Dt and Z) will be evaluated in real conditions (matrix, pH, aw and temperature) so as to be used in temperature/time mathematical modelling at the industrial scale. An extensive state-of-the-art study of natural compounds exhibiting antimicrobial activities will allow a specific selection and validation at Frulact´s scale. One of the projects´ deliverables is the safe production of fruit preps, at minimum thermal impact and minimized energy costs whilst maximizing sensorial products characteristics. Another project deliverable is the development of fruit preps with natural antimicrobial compounds that can replace potassium sorbate and impart specific organoleptic characteristics.


    Escola Superior de Biotecnologia - Universidade Católica

    Starts at: 2016-10-01
    Ends on: 2019-12-31
    Number: 17599
    CodeCode: POCI - FEDER - SI I&DT
  • Enrobee



    Development of a new technology aiming at stabilising low water activity food ingredients (ex. biscuits and cereals) in hydrophilic food matrices (ex. fruit preparations in dairy applications). The technology will promote the preservation of the ingredients´original texture by preventing unwanted water hydration and thus ensuring product stability during transport, storage and sales.


    The project will involve the formulation and application of edible coatings which will work as a moisture barrier. This solution will be applied to different food ingredients (with different water activities) in diverse food matrices. This solution will help resolve a long standing problem of the food industry which nowadays is solved by physically separating dry ingredientes from aqueous matrices (like split pots and top caps). The success of this project will ensure disruptive innovation in national, european and global markets which will help leverage Frulact´s competitive advantage over its competitors.


    Universidade do Minho - Escola de Engenharia

    Starts at: 2016-01-01
    Ends on: 2018-12-31
    Number: 3398
    CodeCode: POCI - FEDER - SI I&DT