Meatless meat
Our meat intake could use a serious cut down, but for many this is easier said than done. Because even some die-hard vegetarians still miss the taste of meat from time to time. Producers of plant-based alternatives want to provide a solution by imitating the taste and texture of meat as closely as possible, and […]
More than just a wrapping
Some packaging is more sustainable than others. But for a consumer, it is very difficult to assess its sustainability status correctly. Especially because it is a particularly complex story that not only depends on the material used, but also, for example, where the material is sourced and what is done with it after use. Together […]
Flavour for our furry friends
The BIOPET project* is looking for a more sustainable future for cats and dogs, by working on alternatives to meat in their diet. Since plants do not contain the right nutrients for these animals, the project works with yeasts that can produce certain components – in this case fats – in an efficient and sustainable […]
Logistics traffic in Ghent
“In a city like Ghent, where shops, restaurants, companies, offices and citizens are supplied every day, urban freight transport is an essential part of the vibrant city life. However, this freight traffic adds some serious challenges: traffic jams, noise pollution, emissions, occupation of public space and sometimes unsafe situations. In order to understand how residents […]
Creative with collagen
Citizen science: Easier said than done
How can you best involve sourdough hobbyists – aka ‘sourdough lovers’ – in a citizen science project? That was the central question in the co-creation session that was organized in the context of the HealthFerm project, a European project led in Flanders by KU Leuven and VUB that focuses on unraveling plant-based fermentation processes. The […]
Not a berry to lose
Wilderhof grows different types of berries, such as raspberries and blueberries. But not every berry is perfect, sometimes they are a bit too hard or too soft, too small or too large, or slightly damaged. Still perfectly edible, but no longer suitable for direct sale. Looking for new ways to upgrade the imperfect fruit, we […]
Meet the new “meat”
The range of vegetarian products in the supermarket is increasing. And it will get even bigger. Because in addition to the usually plant-based burgers, there are other options for replacing meat: by putting microscopic creatures to work. But bacteria, yeasts and molds do have a somewhat dubious reputation when they are named in the same […]
The new seafood
There is more to the sea than just fish. Seaweed and algae are presented as one of the sustainable solutions for our food supply in the future. Hence the ValgOrize project, where the possibilities for their application in and as food were approached from different angles: in the field of taste and food safety, but […]
The “beer machine”
Spring 2022. Covid is finally starting to die out and our inventors gather around the table, provided with pizza and beer, to brainstorm with the start-up Bar.on about the conceptualisation of their ‘beer machine’. At Bar.on they did not waste any time, took the ideas and feedbck to heart and quickly developed a prototype that […]
