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  • Flavour
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• Product Groups
  • Pre- and Probiotic Functionality
  • Fats & Oils Functionality
  • Protein & Peptide Functionality
  • Fermented Functionality
  • Tailoring Taste & Texture
  • Protect & Deliver
  • Safe & Stable
  • Profitable Processing
  • Gut Health & Immune Defense
  • Food Intake and Metabolism

Deb Anderson

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The food industry is a fascinating place to work and everyone needs to eat! The more creative, interesting, healthy and safe the product is, the greater chance for market success.

I have always been interested in how and why things work. Most interesting is how different flavors and textures within foods can create a truly unique experience. My past experiences have built a great platform for the new adventure with NIZO food research.  Everything I did in the past combines into what I do currently at NIZO.

·         Application formulation (hydrocolloids and dairy products)

·         Commercial plant scale-up

·         Functional dairy and plant proteins

·         Specialty lipids

·         US food industry market trends

For a more detailed look at my past experiences, please check out: http://www.linkedin.com/pub/deb-anderson/6/6a0/840

I am excited and happy to help you find a solution to your food industry challenge along with the help of my dedicated scientific colleagues.

As I always say………”There are no problems -  only Challenges and Opportunities”

Let NIZO food research be your Challenge and Opportunity solution!