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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

  • 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: 2019-11-30
    number: 17821
    Code: 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 microorganismos 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 invactivation 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 impactand minimised energy costs whilst maximising sensorial products characteristics. Another project deliverable is the development of fruit preps with natural anticrobial compounds that can replace potassium sorbate and impart specific organoleptic characteristics.


    Escola Superior de biotecnologia - Universidade Católica

    Starts at: 2016-10-01
    Ends on: 2019-09-30
    number: 17599
    Code: 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
    Code: POCI - FEDER - SI I&DT