Smooth, Melting, Creamy, Healthy….. get the best from fats & oils

You want to develop low fat products, healthier fat blends, high value specialty ingredients, solve stability issues. 

Our offer:

A team of experts in emulsion science, texture and flavour design, food applications, health studies to support you in:
• Fat replacement strategies
• Encapsulation technologies
• Functionality-driven blend development
• Value creation out of specialty components
• Characterization of chemical and physical properties

Why work together with NIZO Food research?

• More than 60 years of experience with dairy fats, including patented NIZO butter process
• Uniquely scaled application facilities with industrial relevance
• More than 10 years of in-depth study of fat functionality, crystallization, in vivo fat perception, and digestion

You want to test the feasibility of a project first. You want quick results!
Here is your chance for a quick win: fast results, with expert advice. Check our quick scans

Unique method to determine fat oxidation in specialty powders

Read the press release

You are welcome to contact Eva Düsterhöft  or Koos Oosterhaven to explore opportunities for your products.

Expert : Eva Dusterhoft	Business: Koos Oosterhaven