Alternative Protein Project Wageningen

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S. I.c.a.p. Sacre Coeur
Alternative Protein Project Wageningen

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Student team who strives to build a healthy, sustainable and just food system by creating a vibrant,

01/10/2026

🌶️ Can you match a mystery sauce’s flavour?

Join WAPP × Kalsec for ‘Taste the Pairing’, an interactive tasting session!
Explore how flavours come together, put your taste buds to the test, and enjoy a surprise flavour combo invented by Kalsec.

On the menu:
🍹 Experience heat in a spicy mocktail
🧅 Taste how sauces develop from alliums and heat into a full culinary blend
🌱 Explore flavour balance to elevate plant protein
👩‍🍳 Take on the DIY challenge: match that sauce flavour!

📅 8 October
🕧 12:30–13:30
📍 Plus Ultra II (detailed room location see sign-up form)

Spots are limited for this free event; bring your appetite and scan the QR code to register!
Sign-ups also available via https://forms.gle/8cEpjPmiAc74yLNNA

See you soon!

30/09/2026

Who knew a bag of flour could turn into so many different dishes?!

Everyone brought loads of energy to tonight's seitan workshop! We got to make seitan dough, then tried different cooking methods: air frying, pan frying, boiling, and popping it into the toastie maker. 🔥

Swipe to see the incredible mouth-watering creations from our participants 🍕🥐🥯🥨

Our hands got messy, plates got full, and nobody held back on experimenting!

25/09/2026

What if the next great plant-based food doesn't try to imitate meat? 🥧

We're excited to share Plant Protein Without Pretending, a new episode of TABLE's Feed podcast produced in collaboration with WAPP.

The episode follows a student hackathon at WUR, tracing the winning "Golden Pockets" concept from an initial idea to the test kitchen and campus cafeteria.
It's a conversation about creating something original with alternative proteins.

Thanks to TABLE and Matthew Kessler for this collaboration, and to everyone who shared their perspectives in the episode: Melania Zanforlin, Joaquin Fogel, Laurice Pouvreau, Stacy Pyett, Andy Bingham, Raffaella Inchingolo and Guido Sala.

We're also grateful to WUR Student Challenges and Kalsec Inc. for their support. 💚

Listen here: https://Inkd.in/eweiWkeM

16/09/2026

Ready to taste the flavour of seitan?🥙🔥

Join WAPP for a hands-on Seitan Workshop, where you’ll make your own seitan dish and discover the fascinating history behind this ancient food.
📅 30 September
🕕 18:00
📍 Asserpark Common Room
🎟️ Free entry!

Whether you’re curious about plant-based food, or simply eager to try something delicious, everyone is welcome.
Places are limited, scan the QR code to reserve your spot or sign up via https://forms.gle/Jk3ME4J58vRGg7SW9.

We look forward to cooking with you!🪭🍽️

14/09/2026

A farm visit with a glimpse of the future? We were in!🌻🌾

Today, WAPP joined RespectFarms Open Farm Day in Schipluiden to experience its cultivated meat farm firsthand. 🚜🐄

Seeing this idea take shape on a working dairy farm made the conversation about future food feel more real.

What stayed with us were the questions at the heart of the project: how can farmers be part of what comes next in food production? And how can bioreactors be successfully upscaled to meet national demand?

Thanks to the RespectFarms team for opening the doors and sparking such a lively exchange. 🌸🙌

What would you ask if you visited a cultivated meat farm?

10/09/2026

What a wonderful evening of cooking, learning, and sharing! 🌱🍽️

Together with WAPP and the EU-funded VALPRO Path project, we hosted our “No Waste, Great Taste” cooking workshop during Verspillingsvrije Week (Waste-Free Week).

Participants explored how plant-based ingredients can be transformed into simple and delicious meals. On the menu were:
🥗 Pea and faba bean pasta
🫓 Crackers made with legume flour mixes
🔥 Farinata, a traditional chickpea flatbread

It was fantastic to see everyone experimenting and discovering practical ways to utilise plant-based ingredients.

A big thank you to Stichting NüDe Toekomst for welcoming us!

23/06/2026

📢 Introducing the Alt Protein Digest
Created for students, researchers, innovators, and changemakers interested in alternative proteins.

Each month, we'll share curated updates on:
🔬 Research
🌱 Plant-based foods
🧫 Precision fermentation
🥩 Cultivated meat
📈 Industry trends

Subscribe now and stay ahead of the protein transition!
Scan the QR code or sign up via https://lnkd.in/eU4bitsZ

FoodInnovation

05/06/2026

New board. New energy. Same mission. 🚀 💃

We're excited to welcome the new WAPP Board: Melania, Joaquin, Irina, Nadin, and Michaela

As we continue our journey, we're looking forward to working together and creating meaningful value for our students, partners, and community!

Feel free to reach out if you have any questions or want to get involved! We’d love to hear from you! 🌱

Adresse

Wageningen
S. I.c.a.p. Sacre Coeur

Site Web

http://wageningenaltprotein.nl/

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