GeLife (oleogéis para substituição de gorduras e desenvolvimento de produtos mais saudáveis) vence "Food & Nutrition Awards 2017"
Artur Martins and António Vicente from CEB and Miguel Cerqueira (a former researcher from CEB) and Lorenzo Pastrana from INL win the “Food & Nutrition Awards” in the category of Research & Development. The GeLife technology consists in oleogels for fat substitution and development of healthier products and is based in the development of 3D networks(oleogels) with personalized textures, that consist on healthy fat structuring with food grade ingredients.
The GeLife can be incorporated in processed foods with the purpose of improving nutritional characteristics maintaining organoleptic features (e.g. texture, colour, flavour).