Towards Better Plant-Based Ice Cream Bridging the Sensory Gap with Clean-Label Innovation

The transition toward more plant-based diets is accelerating, yet the taste and texture of many plant-based products still fall short compared to their animal-based counterparts. A clear example is plant-based ice cream, which consumers often perceive as less enjoyable due to off-flavors and less pleasant mouthfeel. This gap limits wider adoption and market growth.
This project responds to the growing demand from Dutch SMEs such as artisanal ice cream makers and vegan restaurants for support in developing plant-based ice creams that are tasty, healthy, and sustainably produced. Together with SME partners (MIUZ Gelato, Time-travelling Milkman, De Nieuwe Winkel) and knowledge institutions (Zuyd University of Applied Sciences, Maastricht University, Novabite), the project investigates how to create clean-label plant-based ice creams using locally sourced, minimally processed ingredients that can rival traditional dairy-based products in both sensory and nutritional quality.
The central research question is: How can we create clean-label plant-based ice creams that meet consumer sensory expectations, using locally sourced ingredients?
Through a practice-oriented research approach, prototypes will be developed and tested using Design of Experiments methodology. This allows systematic evaluation of sensory properties and nutritional value. Insights will be directly applicable to the participating SMEs, strengthening their innovation capacity and market position. The project contributes to the Sustainable Development Goals 3 (Good Health and Well-being) and 12 (Responsible Consumption and Production), and aligns with the Dutch Knowledge and Innovation Agenda for Agriculture, Water, and Food. Results will be disseminated broadly through scientific and professional publications, conferences, and events, ensuring impact beyond the consortium.
By bridging science and practice, this project supports SMEs in shaping a healthier and more sustainable food landscape that also delights consumers.