Food Forward Event - ready to re:source your future?

Tijdens dit eerste deel ontdek je hoe onderzoekcentra, bedrijven en studenten samenwerken om de Belgische voedingssector futureproof te maken. Flanders’ FOOD en Wagralim nemen je mee in de vele samenwerkingsmogelijkheden met het onderwijs.

Laat je inspireren door twee krachtige cases rond grondstoffenonderzoek en het valoriseren van nevenstromen — tastbare innovaties die onze sector vooruitduwen.

• Valorisation of high quality fungal biomolecules
  Kristof Brijs, Innovation Manager, KU Leuven & Edith Wilderjans, Innovation Project Manager, Citribel
  
  The Fun4Bio project explored how a fungal mycelium by-product from citric acid production at Citribel could be transformed into valuable bio-based resources for industry. By combining in-depth scientific research at KU Leuven with application-driven industrial expertise, the project revealed the untapped functional potential of this mycelium beyond its original use. In this talk we demonstrate the potential of such a close collaboration between academic and industrial partners, from project idea to concrete valorisation pathways.

• Transforming healthy snacking through innovation
  Fayçal Kefi, R&D Manager Nutradia 
  Claire Lehoux, Sensory and Food Analysis Project Manager, Institut Meurice
  
  I-Health aims to transform the healthy snack market by developing popped chips made from enhanced pea proteins and improved legumes.

  By eliminating soy—one of the most common food allergens—the project responds directly to the growing demand for allergen-free products without compromising taste or nutritional quality. A strong focus on local sourcing of raw materials and the internalization of production processes helps secure the supply chain, reduce costs, and significantly lower the carbon footprint.