Food

Flemish Brabant is omnipresent in your glass and on your plate. Every municipality hosts a mix of passionate artisanal producers, industrial food companies, research centres, leading knowledge institutions and SMEs with a global reach.

Focus areas in a diverse food landscape

Flemish Brabant is a frontrunner in the borderless agrifood world. Here, tradition and high-tech innovation go hand in hand, always with respect for both the product and the environment. Think of iconic brands such as Stella Artois or Tiense Suiker, but also of Sensient’s advanced ingredients or groundbreaking products like Danone’s Actimel, each a leader in its field.

Our universities and colleges host renowned research groups that are deeply committed to advancing scientific research for the food sector. This value chain is supported by an extensive ecosystem of machine builders, packaging specialists, marketers, logistics companies and many others who serve and strengthen the food industry.

Smart Hub Flemish Brabant focuses on the following challenges for the Food cluster:

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.

Protein transition

The protein transition opens up significant opportunities for innovation. By embracing alternative protein sources, you align with a long-term consumer trend while reinforcing your sustainable image. In addition, protein diversification is a key priority on the government’s agenda, and knowledge institutions are actively conducting research into alternative proteins.

Energy for food

Food companies face a high and constant demand for heat, while the pressure to become more sustainable continues to grow. The challenge lies in optimizing energy consumption and phasing out fossil fuels.

By-product streams

Every day, the food industry generates large volumes of by-products, residues released during production. In Flemish Brabant, companies, governments, and research institutions are joining forces to maximize the use of these residual streams. The result? Economic and ecological benefits, and a stronger, more circular food chain.

Incubation and acceleration

Food Port, the cornerstone of the Feed Food Health project, aims to bring science and business closer together, promoting cooperation between scientists and entrepreneurs.

Brooding bacteria and yeasts

Fermented foods, such as sourdough bread based on bacteria and yeasts, are gaining popularity. How can you guarantee consumers always delicious bread?