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Protein diversification in food and nutrition
Microbial fermentation as a protein source in food and feed applications for Flemish companies
Small-scale innovative food processing equipment
Need for nuts
Levers and bottlenecks for growing, processing and consuming pulses (legumes) in Flanders
Beans for the love of Leuven
Building a local chickpea processing chain
Fermentation for protein production within innovative value chains
Development of high-value meat analogs with improved texture, taste and aroma
Proteins from microbial fermentation get boost with The ProteInn Club
Unique protein processing line helps companies get started with innovative proteins
From lab to fab: innovations in microbial protein are scaling up in Ghent, Belgium
SCAR webinar - Alternative proteins in Europe: key insights from the scar protein task force (in English)
Local legumes deserve boost.
Expension of analytical capabilities: rapid and mobile analytical equipment for developing high-quality, sustainable food
Microbial Protein According to 007
ImPuls focuses on chain formation and local sales for soy in Flanders
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