Fermentation
Fermentation is an age-old process in which micro-organisms enhance flavour, shelf life and nutritional value. From beer and cheese to innovative plant-based products, fermentation remains a cornerstone of the modern food industry.
Fermentation is a powerful driver in Flemish Brabant, where innovative technology intersects with long-standing artisanal traditions. KU Leuven and VUB lead the way in fermentation research, while industrial players such as Puratos, Lantmännen Unibake, Olympia, Danone, AB InBev, Brouwerij Haacht and Citribel translate this expertise into global impact.
At the same time, a vibrant craft fermentation culture thrives in our region. From dedicated winegrowers and traditional lambic brewers to innovators like the Beaver Cheese Factory, craftsmanship is seamlessly woven together with modern technology. Flemish Brabant also sets international benchmarks in precision fermentation (Paleo, Fishway) and diagnostics (Perseus Biomics).
We reinforce this ecosystem through community building, matchmaking and forward-looking innovation projects.