FiberQuest

Why this project? 

Through the FiberQuest project, we aim to encourage Flemish food companies, particularly those in the grain-processing industry, to apply the collectively provided knowledge on dietary fibre in their product development and/or optimisation. The objective is to increase the dietary fibre content in grain products such as bread and biscuits. In doing so, we seek to help bridge the so-called fibre gap, the difference between recommended and actual dietary fibre intake in Flanders, with a positive impact on public health as the ultimate goal.

Research approach and expected results

In this COOCK+ project, the project partners Flanders’ FOOD and KU Leuven will actively focus on acquiring, translating and disseminating knowledge about dietary fibre, with a particular emphasis on grains. Fundamental scientific insights will be merged into digestible, practical synthesis documents tailored to the target group. In addition, we also aim to gain insights into consumer perceptions regarding dietary fibre and related claims and labels, in order to inform and refine communication strategies within the food industry. Specifically, a five-part training series will be organised for the target group, and intensive efforts will be made to spread knowledge through publications, a project video and events. 

It is expected that the implementation of the acquired knowledge will lead to innovations in grain milling (raw materials, milling techniques), process and product development (food products with increased dietary fibre content), and more effective communication to consumers (consumer insights, B2C).

Target group

The project mainly targets companies in the grain processing sector and their suppliers. The target businesses are encouraged to explore opportunities associated with increasing natural dietary fibre, and motivated to adjust their communication strategy towards consumers.

Project partners

Flanders’ FOOD manages and coordinates the project. Implementation takes place in collaboration with KU Leuven, Laboratory of Food Chemistry and Biochemistry (LMCB), and KU Leuven Institute for Artificial Intelligence (Leuven.AI).

Keen to join?

The project started on 1 October 2025 and will run until 30 September 2028. To ensure that the results remain as relevant as possible, the project is supported by a user group. Participation in the user group is possible until the end of the project.

Participation fee and conditions 

Participation is subject to the following conditions: 

• Membership of Flanders' FOOD for the entire calendar years during the project.
• Project contribution depending on company size:
  - Large enterprise: € 2,500 euro per year
  - SME: € 1,000 euro per year

If joining at a later stage of the project, the project contribution and Flanders' FOOD membership fees will be charged retroactively.