Fermented Food Pilot Plant (VUB)
The Fermented Food Pilot Plant is a research-driven living lab hosted by Vrije Universiteit Brussel (VUB) and co-chaired by Flanders’ FOOD, focusing on the production and optimization of fermented foods such as beer, bread and chocolate. The living lab addresses the need for high-quality, authentic and nutritionally valuable fermented food products through pilot-scale experimentation and close collaboration with industry and academia.
Process & Engagement
The Fermented Food Pilot Plant engages a broad group of stakeholders, including food companies (from artisanal to industrial bakers, brewers and chocolate producers), academia, government and civil society. Collaboration is organized through cooperation agreements and project-based work, with a growing ambition to increase contract research activities. Innovative engagement is achieved through the combination of state-of-the-art pilot infrastructure and active participation in networks such as Flanders Food Pilots Network.
Success Story
A key success is the establishment of a showcase fermentation line enabling integrated online, inline and offline measurements across the production chain. This has enabled companies to test new fermented products under realistic conditions and supported knowledge exchange between equipment suppliers, researchers and food producers.
Impact & Results
Fermented Food Pilot Plant has generated concrete impact through new product developments of beer, (sourdough) bread, and chocolate (showcase line), strengthened academia–industry collaboration and increased visibility of fermentation as a driver for quality and sustainability in food production. The integration of pilot testing with education and research has created a strong learning environment.
Challenges & Lessons
Key challenges include working with living organisms and natural raw materials, which are inherently variable, and the start-up phase of a new pilot facility. These challenges have underscored the importance of flexible process design and clear contractual arrangements.
Looking Ahead
Future ambitions include expanding contract research, strengthening training activities (e.g. with Alimento) and further embedding the pilot in national and international living lab networks.
Key Message
High-quality fermentation pilots can bridge artisanal quality and scientific rigour to accelerate innovation in fermented foods.
