Flanders is home to a unique and highly integrated ecosystem for food innovation. At its core lies the Flanders’ FOOD Pilots Network a coordinated set of pilot infrastructures that allow companies to develop, test, and scale new food products and processes in real-life conditions.
Rather than a single facility, the network connects four specialised pilot environments, each anchored in a leading knowledge institution and each addressing a distinct part of the food innovation landscape:
- Food Pilot (ILVO)
- VEG-i-TEC (UGent)
- Fermented Food Pilot Plant (VUB)
- FR&D Hall (VIVES)
Together, they form a complementary, open-access innovation system, enabling companies to move from raw materials to finished, validated food solutions.
A Network Built on Complementarity
The strength of the Flanders’ FOOD Pilot Network lies in its clear division of expertise combined with strong collaboration. Each pilot facility focuses on a specific domain from industrial processing to fermentation, vegetables, and food service innovation, while remaining closely interconnected.
Companies entering the network benefit from:
- Access to state-of-the-art pilot infrastructure and scientific expertise
- Tailored guidance and co-creation support
- Seamless referral to the most relevant facility
- A full innovation trajectory, from ingredient to final product
This integrated approach ensures that innovations can be efficiently validated and scaled up, reducing risk and accelerating time-to-market.
Food Pilot (ILVO): The Industrial Food Processing Backbone
The Food Pilot, operated by ILVO and Flanders’ FOOD, forms the backbone of the network for general food processing and product development.
With more than 100 semi-industrial processing units, the Food Pilot allows companies to simulate industrial production processes and optimise recipes under realistic conditions.
Key strengths
- Broad coverage of food processing technologies (heating, cooling, drying, mixing, packaging, etc.)
- Advanced analytical capabilities (shelf life, allergens, taste, composition)
- Individual guidance and advice through a strong expertise in product and process optimisation
- Application across all food sectors (dairy, proteins, plant-based, drinks, bakery, meat, etc.)
Role in the network
The Food Pilot acts as central entry point and generalist infrastructure, supporting companies in translating ideas into robust, scalable food products. Innovation ideas are openly discussed and companies are guided to the pilot facility with the most suitable expertise and equipment.
VEG-i-TEC (UGent): Innovation in Vegetable and Potato Processing
VEG-i-TEC, based at Ghent University, is a living lab dedicated to the vegetable and potato processing industry.
It bridges academic research and industrial application, offering pilot-scale infrastructure to simulate entire production chains - from raw material handling to final product packaging.
Key strengths
- Focus on vegetables, potatoes, ‘Belgian fries’, and plant-based value chains
- Pilot lines replicating continuous processing chains (washing, cutting, blanching, drying, frying, freezing, packaging)
- Expertise in energy and water management, circularity, and by-product valorisation
- Integration of microbiology, process technology, monitoring and sustainability
Role in the network
VEG-i-TEC brings deep sector-specific expertise, particularly in plant-based and circular food systems, making it a crucial partner for companies pursuing sustainable, resource-efficient innovations.
Fermented Food Pilot Plant (VUB): Unlocking the Power of Fermentation
At the Vrije Universiteit Brussel, the Fermented Food Pilot Plant (FFPP) focuses on one of the most dynamic fields in food innovation: microbial fermentation.
The facility combines laboratory precision with pilot-scale production of bread, beer, and chocolate, enabling detailed studies on flavour formation and microbial processes.
Key strengths
- Deep expertise in microbiology and food biotechnology
- Pilot-scale fermentation lines (microbrewery, bakery, chocolate production)
- Development and optimisation of starter cultures
- Advanced sensory and flavour analysis
Role in the network
The FFPP serves as the specialist hub for fermentation-driven innovation, supporting applications ranging from traditional fermented foods to next-generation ingredients and flavour solutions.
FR&D Hall (VIVES): Bridging Food Innovation and Health
The FR&D Hall, hosted by VIVES in Roeselare, introduces a unique dimension to the network: food preparation in real-life meal and care settings.
Designed as a pilot-scale large kitchen, it enables testing of meal preparation, regeneration, and nutritional quality, particularly relevant for healthcare and food service applications.
Key strengths
- Simulation of industrial kitchen and meal preparation environments
- Focus on nutrition, health, and food service
- Expertise in regeneration technologies (e.g. microwave, cooling, reheating)
- Integration of sensory, microbiological, and nutritional analyses
Role in the network
The FR&D Hall extends the innovation chain to the final step: the meal on the plate, ensuring that products developed upstream can perform in real consumption contexts such as hospitals, catering, or ready-meal services.
Where the Pilots Connect: A Full Value Chain Approach
Individually, each pilot offers deep expertise. Together, they create a fully integrated innovation pipeline:
- Food Pilot → general processing and product development
- VEG-i-TEC → potato & vegetable processing and water treatment
- FFPP → spontaneous fermentations (beer, bread, chocolate) and flavour innovation
- FR&D Hall → meal preparation, nutrition, and real-life application
This allows companies to follow a complete development trajectory, for example:
- Testing new ingredients or processes at Food Pilot
- Optimising plant-based processing at VEG-i-TEC
- Enhancing flavour through fermentation at VUB
- Validating meal performance and consumer acceptance at FR&D Hall
Through this collaboration, the network effectively spans the entire chain, from raw material to finished meal.
A Collaborative Model for Scalable Innovation
A defining feature of the Flanders’ FOOD Pilot Network is its strong culture of cooperation. The four pilot facilities do not compete - they actively collaborate and guide companies to the most suitable expertise.
This results in:
- Efficient use of specialised infrastructure
- Faster problem-solving through combined expertise
- Cross-disciplinary innovation (e.g. fermentation + plant-based + processing)
- Increased success rates for industrial implementation
By aligning their services, the partners ensure that companies can access the right infrastructure at the right moment, without fragmentation.
Towards the Future of Food
The Flanders’ FOOD Pilot Network illustrates how connected pilot infrastructures can become a powerful driver of food innovation.
By combining industrial relevance, scientific excellence, and real-life testing environments, the network enables companies to develop solutions that are not only innovative but also scalable, sustainable, and ready for market.
In an era of rapid transformation - driven by sustainability, health, and digitalisation - this collaborative model positions Flanders as a leading European hub for agri-food innovation.
