R&D - Project
EXPLAINED Completed
Extrusion of insect and plant proteins: texturization and impact on digestibility.
Mealworms could be a key food source to prevent famine in a world with a constantly growing population.
PROTINNOV Completed
Innovative strategies for a rational design of vegetarian products
In response to growing consumer awareness in favour of healthier and more sustainable products, demand for plant-protein-based foods and beverages is rising sharply.
VALORBSY Completed
Brewery yeast valorized for nutritional ingredients as alternatives to animal proteins
The ValorBSY project aims for the sustainable valorization of residual yeast from craft breweries for the agri-food industry, combining collection technologies, targeted extraction, and the creation of new products.
Wallep Completed
Development of a new product range to benefit the spelt value chain in Wallonia
Funded by the Marshall Plan, the Wallep project is structuring a sustainable spelt value chain in Wallonia. The objective: to add value to this local cereal through short supply chains to ensure a stable income for farmers.
BEFRESH Completed
Gentle technologies for the sustainable stabilization of high value-added carbonated beverages.
The BeFresh project develops high-pressure processing and sustainable packaging to stabilize natural carbonated beverages without preservatives, while preserving their quality.
YARUP Completed
Yacon syrup as a new prebiotic-rich alternative to sugar
YaRup aims to offer a new natural alternative to sugar by transforming yacon tubers into a syrup with high nutritional value, rich in prebiotics and with good organoleptic properties.
