Our member Lesaffre launched three international consortiums under its CCU for FOOD program, focusing on a CCU pathway dedicated to the food and fermentation sectors.
Unlike more conventional CCU routes, CCU for FOOD focuses on using captured biogenic CO₂ as a nutritional input for fermentation and food products. By combining carbon capture and fermentation, these projects explore circular solutions that directly address both climate and food system challenges.
The initiative unites 10 European and North American partners in an open-innovation effort. The first phase will evaluate the technical, economic, and sustainability potential of the most promising CCU pathways before scaling up.
Collaboration is at the heart of the program, with partners such as ENERGO and the University of Liège — also members of CO₂ Value Europe — working alongside Lesaffre in these consortiums.
As coordinator, Lesaffre highlights the value of pooling expertise across sectors and keeps the CCU for FOOD program open to new partners and funders.
Find more here.
