Microbial Protein According to 007
Is microbial protein so revolutionary that the world-famous special agent James Bond needs to be called in?
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ILVO aims to share its research results as widely as possible within the agri-food sector and in society. Here you can find press releases, project news, videos, podcasts and publications published by ILVO, as well as articles and reports that have appeared in the media.
10th anniversary of Food Pilot
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Eerste steen voor Feed Pilot bij ILVO
Vlaams minister-president Matthias Diependaele heeft op 3 juni 2025 de symbolische eerste steen gelegd voor een stuk nieuwe onderzoeksinfrastructuur bij ILVO, namelijk de FEED PILOT.
Program "Redesign Food for Value" for SME's - Deadline 14 Febr.
Programma gesteund door EIT Food voor KMO's - herformuleer je product en je laat je begeleiden met tools en inzichten voor een succesvolle marktintrede
From lab to fab: innovaties in microbieel eiwit krijgen een schaalupgrade in Gent
Samen beschikken de pilots van ILVO en Flanders’FOOD in Melle en van BBEPP in Desteldonk nu over de nodige toestellen en expertise om testen op labo- en pilootschaal van alle noodzakelijke stappen in ...
World Food Safety Day: 21 European Food Agencies discover in Belgium how artificial intelligence and robots can contribute to food safety
21 European Food Safety Agencies Visit ILVO Food Pilot
Unique protein processing line helps companies get started with innovative proteins
Jo Brouns opened the protein processing line with 20 new devices at the Food Pilot. The infrastructure allows food companies and researchers to test out the entire process from raw alternative protein...
Food Pilot: Some new numbers
In 11 years, the number of pilot tests quadrupled! What topics are the most being worked on today? Read it here
The Optiberry project (FACCE)
The Optiberry project (FACCE) was a collaboration between researchers from HGU, JHI, ILVO, Innovation Support Center and Wilderhof. The project focused on finding an alternative and high-quality valor...
Proteins from microbial fermentation get boost with The ProteInn Club
In Ghent, an innovation platform has been christened that will advance a fairly new (f)actor in the food landscape and the broader bioeconomy, namely proteins made through fermentation-based productio...