CICN joins the PLANTGUSTO project to advance sustainable plant-based food innovation

The PLANTGUSTO project aims to develop a new generation of plant-based and vegetarian meals, including vegetable lasagna, that combine high nutritional quality, enjoyable taste, and a low carbon footprint.

By leveraging locally sourced plant proteins, innovative processing technologies, and rigorous scientific validation of protein digestibility, the project seeks to deliver alternatives that can compete with traditional meat-based products.

Beyond product innovation, PLANTGUSTO contributes to the development of a Walloon plant-protein value chain and strengthens collaboration between agriculture, the food industry, and research institutions.

The project brings together several industrial and academic partners in Wallonia, including CICN, around a shared ambition: to provide consumers with healthier, more sustainable, and responsible food solutions.

As an academic partner, CICN will be primarily responsible for demonstrating the nutritional quality and protein digestibility of the foods developed within the project.