Flavour is one of the key drivers for food preference and selection.
Creating an optimal aroma and taste for a product with minimal salt, sugar and fat levels is one of today’s major challenges in food engineering.
Combining the healthy benefits of active ingredients as unsaturated fatty acids, vitamins, minerals and peptides with a preferred flavour, preventing the formation of off-flavours, is another major goal.
NIZO’s expertise to instrumentally and sensorically characterize the performance of aroma systems in foods provides crucial information to improve the quality of foods by optimizing its flavour or flavour release.
In addition to that, producing natural flavours by fermentation or enzymatic processes is one of the other strongholds of NIZO food research.