Supporting research projects on product reformulation

Wagralim and Flanders’ FOOD are two competences poles / Centres of excellence for the Food Industry in Belgium. Both competence poles have already conducted several research projects on product reformulation.

Some examples of projects are:

  • CaloRed – research on ice cream and dairy desserts with less calories;
  • Claimmeat – fat and salt reduction in emulsified meat systems;
  • Geramino – development and commercialisation of a novel functional food ingredient (hydrolysate of lactoserum) to limit the impact of muscular dystrophy linked with ageing;
  • Capple – development of a novel natural ingredient that contains an extract of apples and lactates and efficiently contributes to weight control.