Four students from the Agronomy Department at the École Charlemagne in Huy have created Cornella, an ice cream cone made from brewer’s spent grain and enriched with lactase, an enzyme that helps digest lactose.
“The idea came from a real need, as Amory was lactose intolerant and we wanted to innovate in a sustainable way.”
This project, which combines science, health, great taste and sustainability, has earned them first prize in the Ecotrophelia Europe competition. Future commercial opportunities are possible, with “the development of gluten-free products, for example.”
WAB Magazine
