Wageningen University & Research has officially opened CIBIA, a new facility built to speed up the development, testing and scale-up of food innovations, bringing technology, product development and consumer evaluation under one roof.

The opening took place on 29 September 2026. According to Wageningen University & Research (WUR), the facility will support companies, start-ups, research organisations, civil society organisations and governments working on solutions for a sustainable and healthy food system.

The whole chain, under one roof

The central pitch is integration. “Innovations for the food systems of the future require more than good ideas and scientific knowledge,” says Rianne Ruijschop, research manager food technology at WUR. “The key is to translate knowledge into applications that can make a real difference. At CIBIA, we bring together the full innovation chain, from raw materials and technology development to product development, consumer acceptance and societal impact. This helps innovations move more quickly from research into practice.”

In practice, that means prototype products can be assessed across a range of physical, chemical, microbiological, sensory, nutritional and health-related properties. The data gathered are combined in digital models and digital twins, supported by artificial intelligence. WUR says this allows innovations to be optimised more quickly and effectively, and lets developers explore scenarios for factors such as energy and water use, salt and sugar reduction, and product quality.

Putting the consumer at the table early

Consumer insight sits at the heart of the approach. Sensory and consumer research at CIBIA is designed to shed light on product acceptance, food choices and the introduction of healthier and more sustainable products. By involving consumers from an early stage, the aim is to raise the likelihood that new products reach the market successfully and become part of everyday diets.

For manufacturers, that early feedback loop speaks to a familiar pain point: reformulation and new-product work that looks strong on paper but falters on shelf. The innovations being developed at CIBIA, WUR says, include solutions aimed at:

• reducing energy and water use;
• making better use of raw materials;
• reducing food waste;
• developing new protein sources; and
• creating more sustainable packaging.

Open doors for industry

CIBIA has been set up as an open research environment designed to encourage collaboration. Its development was made possible by financial support from the Ministry of Agriculture, Fisheries, Food Security and Nature (LVVN) and the Ministry of Economic Affairs and Climate Policy (EZK), through the Facilities for Applied Research (FTO) scheme.

Researchers from the university and its research institutes will work alongside companies, start-ups, civil society organisations, governments and other research organisations. Partners can access the facilities through research projects, collaborative programmes and shared-use arrangements. WUR says this responds to a growing need for accessible research facilities that support innovative food concepts.

Sjoukje Heimovaara, president of the executive board of WUR, calls CIBIA “a valuable addition to the Netherlands’ research infrastructure”. She adds: “The facility strengthens the connection between science, business and society and helps translate knowledge into innovations that contribute to societal challenges.”

Built from timber

The building itself reflects the sustainability agenda it serves. It was designed to minimise environmental impact while making maximum use of sustainable materials. A large part of the load-bearing structure is timber, which WUR says significantly reduces CO₂ emissions compared with conventional construction. The façade is also largely timber, including durable elements designed for a long service life and limited maintenance. Concrete is used only where technically or economically necessary, for example in parts of the flooring.

Route to test

For food and drink businesses, particularly smaller companies and start-ups without their own pilot-scale capability, CIBIA offers a route to test and refine products against technical, nutritional and consumer criteria in a single environment, rather than stitching together separate providers. The combination of digital twins, AI-supported modelling and early consumer research is aimed squarely at shortening the path from concept to commercial product.

Access will be project-based, whether through research projects, collaborative programmes or shared-use arrangements. Companies interested in working with the facility can contact Rianne Ruijschop at WUR.