Nutrition and Health

Food plays a central role in public health, and consumer expectations are rapidly evolving toward healthier, more transparent, and functional products. At Meurice R&D, we act as a brewing and food laboratory to transform these nutritional challenges into industrial opportunities.

Our research teams work in direct interface with industry to develop balanced products, ensuring that nutritional profile improvement never comes at the expense of technical feasibility or sensory quality.

Composition Analysis and Regulatory Compliance

Before any innovation, mastering the existing is essential. We support SMEs and producers in the precise characterization of their products to ensure compliance with European regulations ( INCO).

• Nutritional composition analysis: Precise measurement or calculation of macronutrients (proteins, carbohydrates, lipids, fiber) and micronutrients (vitamins, minerals).
• Labeling and calculations: Development of nutritional value tables and calculation of nutritional scores (Nutri-Score, etc.).
• Health claims: Scientific validation of claims (“High in fiber,” “Source of protein”) according to strict standards in force.

Reformulation and Nutritional Optimization

Reducing salt, sugar, or fats inevitably impacts a product’s texture, preservation, and taste. Thanks to our pilot equipment (scale-up), we do not simply reformulate on paper: we test the industrial viability of new recipes.

• Profile improvement: Substitution strategies to reduce additives or critical nutrients (sugar/salt/saturated fatty acids).
• Texture and stability testing: Verification that the new formulation withstands manufacturing processes (pasteurization, cooking, fermentation).
• Brewing and beverages: Development of fermented beverages with low alcohol content, or enriched, while controlling the organoleptic profile.

Functional Foods and Biotechnologies

Building on the historical expertise of Institut Meurice and Labiris in biochemistry, we explore the frontiers of functional food:

• Bioprocesses: Use of fermentation to generate metabolites of interest or improve nutrient bioavailability.
• Active ingredients: Incorporation and stability of probiotics, prebiotics, antioxidants, or bioactive peptides in the food matrix.
• In vitro digestion: Digestive simulations to evaluate the theoretical release and absorption of active compounds.

Support and funding

Nutritional optimization requires resources. As a non-profit organization and recognized partner, Meurice R&D facilitates access to regional funding to support your innovation:

• Brussels-Capital Region: Possible use of Innovation Vouchers.
• Walloon Region: Accreditation for Technology Vouchers.
• Collaborative Projects: Preparation of applications for regional or European project calls.

Important note: Access to this funding is subject to your company’s eligibility criteria and the availability of regional budgets at the time of application. If these mechanisms are not applicable or available, we perform all our services through direct subcontracting.

Improve Your Product Profile

Would you like to validate labeling or develop a healthier recipe?