Mild processing and optimal use of biomass

This innovation challenge is focussed on redesigning the production of food ingredients and food products towards minimal waste and minimal footprint, and with maintaining/improving functionality and nutritional value from all biomass. This offers interesting business opportunities for processing at or close to the farm. This will decommoditise agricultural products, reduce price fluctuations and strengthen rural economies. Knowledge gained will generate international opportunities for Dutch businesses.

Research scope

  • Identify long-term potential to improve valorisation of existing biomass through mild processing (e.g. enzyme technology, fermentation):
    • functionality from food; less waste
    • more protein available for human consumption; potentially substituting animal for plant proteins
    • more biomass available for biomaterials
    • use of alternative sources (algae, insects)
  • Identify pathways and requirements to deliver the identified potential:
    • mild-processing technologies
    • substituting conventional assets by mild-processing technologies
    • plant breeding to enable improved biorefinery and valorisation of biomass
    • implications for value chain beyond processing


Current projects:

Completed projects:

More info

Erik van der Linden
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+31 317 485417