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Clients

Below is a selection of some of the clients we work for (and who allow us to tell).
Find out what they have to say about NIZO.

	Toon van Hooijdonk, Corporate Director R&D FrieslandCampina “We will extend collaborations with research partners such as NIZO. Open innovation is fashionable at the moment, but yes, it is true." In this respect, Van Hooijdonk values NIZO food research for its unique knowledge of milk, lactic acid bacteria (yoghurt and health products fermentation) and processing technologies (such as evaporation, and options for cleaning cost reductions and energy savings).
	Xander Wessels, President DSM Food Specialties: “Within DSM, innovation is of key importance for our current and future business. Based on more than ten years of working together, we see NIZO as an important partner for a number of our innovations.”
	Nobuhiko Domoto, General Manager R&D Department, Nippon Suisan Europe B.V.: "Together with NIZO we have developed an NMR method for monitoring the freeze-thaw stability of microwaveable fish products. The results have enabled us to optimize our technology and product composition with respect to supressing undesirable water migration, thereby improving the crispiness of our products."
	Gerhard de Ruiter, Head Innovation Centers, Sime Darby “In a large project, we worked together with NIZO to develop new fat formulations for ice cream, containing less saturated fats, while preserving the creaminess experience. Unimills successfully launched a series of new Cremex products based on patented technology developed by NIZO”
	Gert Hols, R&D Director Immunity & Allergy, Danone Research: “NIZO worked with Danone on optimisation of membrane filtration and heating processes. Baby nutrition for example contains a lot of whey proteins, which are sensitive to getting burnt while heating. NIZO helped with its advanced models (Premia) to optimise the heating process to prevent the resultant fouling and hence to extend operating hours. New ways of sterilising infant food were also studied, in order to reduce the loss of taste and texture due to the conventional, extensive sterilisation.”
	Peter Beckers, Chief Strategic Officer, VION: “TIFN develops new tools and methods that may become useful for us. There is, however, one more step required, to convert TIFN’s and universities’ fundamental results into practical applications for the industry, and that is where applied research organizations such as NIZO food research come in, according to Beckers. “Unlike Unilever, for example, we do not have people of our own in universities to check what happens. For VION, NIZO is the eyes and ears that can observe fundamental developments at universities and in TIFN.”
	Piet Buwalda, Head R&D Avebe: “The collaboration between AVEBE and NIZO is ongoing business. We use the knowledge and skills of independent parties such as NIZO for a real understanding of the potential of our innovative products. In their Processing Centre NIZO produced products with ETENIATM inside for testing and tasting. The structure-function relationship as revealed in their labs was used as input for application research on yoghurt and ice cream products. They also took care of thorough testing with professionally trained consumer panels.”
	Laetitia Guerin-Deremaux & Daniel Wils, Roquette: Collaborating with NIZO food research has broadened the scope of our vegetable protein research and development. Using NIZO's multidisciplinary expertise we have been able to optimize various aspects of our novel Nutralys® pea-protein ingredient range. Besides technological fine-tuning of processing and functionality, NIZO has researched and documented health effects of Nutralys®. As an example, NIZO’s unique in-vitro gastrointestinal digestion model SIMPHYD has provided data on bioavailability and nutritional value of the various types of Nutralys®, and dietary studies have been useful in identifying effects relevant for body-weight management. NIZO’s principle of "co-creation" with its partners means open communication during all project stages, ensuring appropriate outcomes. We recommend NIZO as an excellent partner in protein ingredient Research & Development.

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