The SCOOP Project: Towards Better Plant-Based Ice Creams

As consumers increasingly explore plant-based diets, the foodservice industry plays an important role in making sustainable choices attractive and enjoyable. While many plant-based products offer environmental benefits, they often still fall short in terms of taste and texture compared to traditional dairy products.

At the Research Centre Future of Food, Senior Researcher Maud Meijers investigates how foodservice can contribute to the protein transition by improving both the quality and the overall experience of plant-based foods.

The SCOOP project

One example is the KIEM GoFood project SCOOP (Sensory and Clean-label Optimization of Plant-Based Ice Cream for cOnsumer Preference). Together with Maastricht University, NovaBite, MIUZ Gelato, Time Travelling Milkman and De Nieuwe Winkel Lab, the project aims to develop clean-label plant-based ice creams made with locally sourced and minimally processed ingredients.

By combining expertise in food science, sensory research and product development, the consortium works towards plant-based ice creams that can meet consumer expectations for taste, texture and overall enjoyment.

First prototypes evaluated

The project recently reached an important milestone. A sensory panel, trained under the guidance of Professor Remco Havermans (Maastricht University), evaluated the first plant-based ice cream prototypes at NovaBite in Venlo. The prototypes were compared with commercially available dairy and plant-based ice creams, providing valuable insights for further product development.

In the coming months, the formulations will be further refined together with the project partners before being tested by consumers.

Research beyond the product

The project also extends beyond the ice cream itself. Graduation students from Hotel Management School Maastricht, Max Colenbrander, Anne-Floor Knook, Lone Prick, Julia van Vlaanderen and Sophie Wittgen are investigating how the foodservice environment influences guests' perceptions of plant-based ice cream.

Their research explores how factors such as presentation, service style and dining context affect consumer experiences and appreciation. This helps us better understand how foodservice can encourage the adoption of more sustainable food choices.

Looking ahead

By combining product innovation, sensory science and hospitality research, the SCOOP project contributes to creating sustainable food experiences that consumers genuinely enjoy.