MycoStruct rgrgrgrgrg Ongoing

Large-scale development of a mycelium-derived protein structure.

LIKE A PRO Ongoing

Alternative proteins, for everyone and everywhere

LIKE-A-PRO facilitates access to alternative proteins—plant-based, fermentation-derived, or cell-cultured—for a healthier, more sustainable, and tastier diet.

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.