University of Alberta Students Invent Delicious Dairy-Free Gelato

Gelato fans rejoice, there’s a new dairy-free gelato in town that you’re going to want to get your hands on.

Three ambitious students from the University of Alberta have invented a healthy, dairy-free “gelato”, and although it’s made from fermented white beans and kidney beans, which turns into a yoghurt-like substance when broken down, it will impress even the most loyal dairy lovers.

BiotaGelata was created by Nutrition and Food Science students Austen Neil, Chandre Van De Merwe and Nicolle Mah, and it includes some delicious flavours including Passion Fruit, Maple Walnut, Dark Chocolate and Cassis.

In addition to being rich with nutrients, including fibre, protein, high levels of iron, zinc and phosphorus, the gelato, which they call gelata because it has no milk in it, could become a popular dessert for those looking for other dairy-free options.

The trio unveiled their product at Mission ImPULSEible —Canada’s industry association for pulse crops, earlier this year, where they placed second.


Photo: BiotaGelata

The judges were so impressed by their innovative treat that they decided BiotaGelata should join the first prize winners at the Institute of Food Technologists Annual Meeting and Food Expo in Chicago, where they can showcase their product on a world stage.

And while the product is still in its prototype phase, the students are planning to manufacture it for sale in the near future.

So, whether or not you’re vegan, lactose-intolerant, or simply craving a sweet treat, this sounds like it could be the perfect healthy and delicious option.

If the beans scare you though, don’t forget to check out Ben and Jerry’s first dairy free ice cream attempt as well.