Food Technologies

Based in Brussels, we act as the preferred interface between academia and industry. As a non-profit organisation associated with Haute École Lucia de Brouckère and the Labiris research centre, we provide applied research and experimental development services.

Our mission is clear: to support SMEs, industry and research centres in developing new products or optimising existing processes, by bridging the gap between R&D and industry.

Our expertise in food technologies

Our team of engineers and technicians works on projects of all sizes, ranging from a one-off analysis to a multi-year funded research project.

Agri-food innovation and formulation

We cover a broad range of food technologies to address challenges in characterisation, formulation, preservation and valorisation:

• Characterisation: physico-chemical, texture, colour, nutrition labelling, flavour profile and formulation
• Formulation: support for formulating new products or reformulating existing recipes
• Preservation: Ageing tests and validation of use-by dates and best-before dates (UBD/BBD)
• Valorisation: Valorisation of co-products through characterisation processes and Food Pairing.

Support and funding

Our structure enables companies to benefit from regional or European support to finance their R&D projects. As a recognised partner, we facilitate access to these mechanisms:

• Brussels-Capital Region: Use of Innovation Vouchers (grants covering up to 75% of costs for SMEs).
• Walloon Region: Acceptance of Technology Vouchers (coverage of up to 50% or more depending on the voucher type).
• Collaborative Projects: Preparation of applications for regional or European project calls.

Important note: Access to this support is subject to companies meeting the eligibility criteria and to the availability of regional budgets at the time of application. If these mechanisms are not applicable or available, we deliver all our services as direct subcontracting, funded from our own resources.

Why collaborate with Meurice R&D?

• Responsiveness and flexibility: A lean structure (around ten experts) enabling direct interactions, without the administrative burden of large academic entities.
• State-of-the-art equipment: Access to analytical equipment that is often not available in-house to SMEs.
• Confidentiality and IP: Clear management of intellectual property (shared in partnership, or assigned under subcontracting).
• Dual expertise: The combination of academic scientific rigour and industrial pragmatism.

Explore our food technology solutions

To meet your innovation needs precisely, we have structured our offering around three complementary pillars: our support services, our collaborative research projects, and our state-of-the-art equipment.

1. Our tailored services

Whether you are in the creation or optimisation phase, our team supports you throughout your product’s entire life cycle:

• Analysis of volatile organic compounds (VOCs): Identification of the compounds responsible for the flavour profile and detection of off-odours (undesirable compounds, contamination, packaging).
•  Food Pairing: Use of flavour characterisation via the scientific olfactory detection method to create novel pairings and optimise your recipes.
• Formulation: support for formulating new products or reformulating existing recipes requiring adjustments (changes to the manufacturing process or substitution of an ingredient).
• Nutrition labelling and compliance: Preparation of nutrition declarations, Nutri-Score calculations and amino acid profiles.
• Shelf-life studies (UBD/BBD): Real-time or accelerated tests in climate chambers to ensure the safety and organoleptic quality of your products.

2. R&D projects: innovation in action

Meurice R&D actively participates in large-scale projects, often subsidised by the Walloon Region (Wagralim), illustrating our ability to turn research into tangible products:

• DELICEN’S project: Development of products tailored to senior nutrition to combat malnutrition.
• WALLEP project: Valorisation of the spelt sector in Wallonia through the creation of a complete range (flour, pasta, spirits, sourdough starters, syrups).
• BEEPNUT project: In-house research into the protein and nutritional potential of Belgian pollens as a functional ingredient.
• ABC to Food project : Study of the influence of cultivation type on raw materials and finished products (e.g., mustard).
• I-HealthS project: Development of healthy, high-protein, tasty snacks made in Belgium through a short, sustainable supply chain.

3. High-technology equipment and analyses

Our laboratory has specific equipment to objectively assess each parameter of your products:

• GC-MS-ODP (Sniffing) : This equipment enables flavour profiling through olfactory detection coupled with machine-based identification of volatile compounds (mass spectrometry). This technique allows food pairing, also known as Food Pairing, for example oysters and kiwi.
• Lloyd texture analyser: To precisely measure the texture of your foods, how it changes over time, or during new formulations.
• In vitro digestibility measurement: An exclusive method to simulate the human digestive system and validate the nutritional effectiveness of your proteins.

Take your food project further

Do you have a food technology development project? Let us assess its technical feasibility and eligibility for grants together.