Pilots

Why this project?

Several trends and societal challenges are driving the rise of alternative, plant-based products. In the retail market, we see more and more product innovations filling the shelves. However, introducing these products into the foodservice sector, more specifically large-scale kitchens, remains challenging. This requires knowledge of new processing technologies as well as know-how for preparing these products to a high quality standard. To close that knowledge gap, the Pilots project has developed a demonstration and training programme specifically for food companies, ingredient suppliers and large-scale kitchens.

Research approach and expected results

Pilots is a COOCK+ project in which Flanders’ FOOD collaborates with ILVO and VIVES, making use of the pilot plants Food Pilot and FR&D Hall. First, new and existing knowledge is collected and consolidated around three main themes:

1. Processing innovative plant-based raw materials into functional proteins and dietary fibres.
2. Applying these ingredients in model recipes for burgers and bars.
3. Process optimisation for the preparation, regeneration and keeping these alternative, protein-rich food products warm in a large-scale kitchen context, with a focus on maintaining sensory and nutritional quality. 

The focus is on knowledge transfer. Through publications, training courses and study days, the target group is prepared to start working with plant-based, alternative products themselves.

Target group

The Pilots project targets a broad audience: food companies, including ingredient producers, ingredient suppliers and large-scale kitchens that offer, or want to start offering, plant-based alternatives.

Project partners

The set-up, execution and follow-up of the Pilots project is carried out by a project consortium consisting of Flanders’ FOOD (lead applicant and coordinator), ILVO and VIVES.  

• Flanders’ FOOD, the innovation platform for the agri-food industry, stimulates innovation across the entire value chain, ensures wider dissemination of knowledge, and therefore also co-invests in pilot plants.
• ILVO is a scientific institute of the Flemish Government for Agriculture, Fisheries and Food Research. It focuses on research into, among other things, food and health and protein diversification, and is responsible for operating pilot plant Food Pilot.
• VIVES includes, among others, the research groups Food Processing and Prevention & Health Promotion, and is responsible for operating the pilot plant Food Research & Development (FR&D) Hall.

Keen to join?

For this project, an advisory group has been set up with food companies, ingredient suppliers and large-scale kitchens (foodservice). These organisations follow the project developments from the front row, are the first to see the results, and can contribute to the project’s further development and direction.

You can contact us for additional information about the project. Please let us know if you would like to be kept informed about interesting publications or be the first to know when the training and study days will take place.

Participation fee and conditions

Participation is open to members of Flanders’ FOOD. You can become a member at any time; more information can be found on this page. If you join at a later phase of the project, membership will be charged retroactively.