Wageningen University opens AI food innovation hub CIBIA

Wageningen University & Research officially opened its new CIBIA research and innovation facility on 29 September 2026. The hub is designed to accelerate the development of sustainable and healthy food systems using artificial intelligence and digital twin technology.

A large part of CIBIA's load-bearing structure and façade is made of timber, a choice that reduces CO₂ emissions compared to conventional construction. Concrete was used only where it was deemed technically or economically necessary, such as in parts of the flooring.

AI and digital twins enable rapid testing of sustainable food innovations

CIBIA combines data in digital models and digital twins supported by artificial intelligence. This system allows for the optimisation of food innovations and the exploration of various production scenarios. Researchers can model impacts on energy and water use, salt and sugar reduction, and final product quality.

Artificial intelligence is central for data analysis within the facility. This approach aims to speed up the development, testing, and scale-up of new food technologies.

Facility integrates consumer insights and cross-sector collaboration

The facility integrates technology development, product development, and consumer evaluation under one roof. It enables the assessment of prototype products across a wide range of properties, including physical, chemical, microbiological, sensory, nutritional, and health-related aspects.

Involving consumers from an early stage in the innovation process is a key strategy to increase the likelihood of market success. Sensory and consumer research at CIBIA provides insights into product acceptance, food choices, and how to introduce healthier, more sustainable foods.

CIBIA supports Dutch national goals for plant-based proteins

CIBIA has received significant financial backing from the Dutch government to support national food security and sustainability objectives. The Ministry of Agriculture, Fisheries, Food Security and Nature and the Ministry of Economic Affairs and Climate Policy provided funding through the Facilities for Applied Research scheme.

The Dutch federal government aims to raise the share of plant protein consumption to at least 50% by 2030. To support this, the government has allocated €60 million to develop the domestic ecosystem for technologies like precision fermentation and cellular agriculture. CIBIA is positioned to develop innovative solutions that contribute to these targets.

Food tech products developed at the hub are expected to include innovations that reduce energy and water use, better utilise raw materials, lower food waste, explore novel protein sources, and create more climate-friendly packaging solutions.

CIBIA enables collaboration across academia, industry, and civil society

WUR has developed CIBIA as an open research environment to stimulate broad collaboration. The facility brings together university researchers with companies, startups, civil society organisations, governments, and other research organisations.

Partners can access CIBIA's resources through research projects, collaborative programmes, and shared-use arrangements. This open model is intended to provide an environment for researchers, entrepreneurs, and societal partners to work collectively on solutions for healthier, sustainable, and future-proof food systems in the Netherlands and beyond.

Rianne Ruijschop, food tech research manager at WUR, and Sjoukje Heimovaara, President of the Executive Board of Wageningen University & Research, are involved in the facility's leadership. CIBIA provides an environment for researchers, entrepreneurs, and societal partners to work on solutions for healthier, sustainable, and future-proof food systems in the Netherlands and beyond.