Wagralim and Flanders’ FOOD are two centres of excellence for the food industry in Belgium. Both centres have already conducted several research projects on product reformulation.
Some examples of projects are:
- CaloRed – research on ice cream and dairy desserts with less calories;
- Claimmeat – fat and salt reduction in emulsified meat systems;
- Geramino – development and commercialisation of a novel functional food ingredient (hydrolysate of lactoserum) to limit the impact of muscular dystrophy linked with ageing;
- Capple – development of a novel natural ingredient that contains an extract of apples and lactates and efficiently contributes to weight control.