At ILVO/Food Pilot, after discussions with our SILL4 partners—DIL, OVAM, The Belgian Federation of Food Banks, SVZ, and Boerenbond—we’ve launched a new round of tests aimed at turning surplus and "ugly" vegetables into delicious and nutritious soups! By utilizing produce that would otherwise be discarded, we’re not only tackling food waste, but also creating a premium product that is environmentally friendly, tasty, and has a longer shelf life.

Our efforts are powered by the innovative, low-oxygen milling (Multicut ^TM, GEA) and fractionation technology (Vaculiq^TM, GEA), which allows us to transform these vegetables into valuable liquid and more solid, dietary fiber rich fractions. This first trial provided us with crucial data that will guide our future plans. But that’s not all—the products from this test will play a key role in the upcoming Makeathon event, co-organized with our SILL4 partner Boerenbond. We can't wait to see the students’ creative new products using the cauliflower and courgette fractions recently produced!

A special thanks to REO Auction and Rik Decadt for their generous donations of cauliflower and courgette. Their support exemplifies our shared commitment to sustainability and innovation.