The PLANTGUSTO project aims to develop a new generation of plant-based or vegetarian lasagnas – featuring high protein digestibility and superior sensory quality – designed to rival meat-based dishes while significantly reducing their carbon footprint.
It addresses a dual challenge: offering a food alternative suited to the shift toward more sustainable diets (flexitarianism, veganism, and the needs of seniors) and structuring a Walloon supply chain for plant proteins derived from regenerative agriculture.
The innovation relies on an optimized blend of local plant sources, achieving a high DIAAS score—an international benchmark for protein quality. This innovation is underpinned by advanced technological processes (texturization, extrusion) and rigorous scientific validation (in vitro and in vivo digestibility, sensory testing).
The products developed (mince, béchamel, plant-based cheese, and enriched pasta) target the mass retail market, institutional catering, and consumers seeking healthy, tasty, and responsible products.
The project brings together an industrial and academic consortium based in Wallonia, with expected economic benefits in terms of job creation, industrialization, and the valorization of local produce.
