NIZO Protein Centre
For fifty years now, NIZO food research has been a frontrunner in the ongoing development of protein technology. On this solid foundation of applied protein research, NIZO can develop new applications based on the desired protein functionality.
Meet the NIZO Protein Experts:
Our protein expertise focuses on:
Expert : Fred van de Velde
Also see our leaflet on Protein and Peptide Functionality and our webpage on Genetic engineering expertise
Flavour / off-Flavour
A new product can only become successful if it tastes good. Therefore, protein related off-flavours need to be controlled.
3 causes for off-flavours
Although proteins themselves have no particular flavour, there are 3 reasons why the use of proteins can lead to off-flavour formation:
1. Proteins can interact with the following compounds, leading to off-flavours:
- volatile compounds
- saponins
- phenolic compounds
- sugars (Maillard-type of reactions)
2. Most protein preparations contain other, non-protein components with specific tastes:
- E.g. saponins (bitterness)
- Typical odorous compounds formed during processing (oxidation from fat, Maillard from heat treatments).
3. The presence of enzymes, that can break down both protein and non-protein components, can lead to the formation of off-flavours:
- proteolytic enzymes (bitterness)
- lipases (rancidity)
- lipoxygenases ((oxidation)
- polyphenol oxidases
Analysis leads to strategies
NIZO applies sensory analysis and tools such as SOIR and GC/MS fingerprinting to identify the key flavour compounds.
Next, in close collaboration with our clients we develop problem solving strategies, such as adaptation of processing or masking off-flavours.
Cases on Flavour/Off flavour;
- Reduction of oxidation off-flavours via fermentation
- Improving the taste of hypo-allergenic infant formula
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Dairy / Plant / Animal Proteins
Milk proteins are widely applied for their excellent technical functionalities and nutritional and physiological value. However, the expected increase in the world population forces us to search for alternative protein sources in addition to sources already applied, such as egg, gelatin, soy and pea.
Due to 50 years of research on milk proteins, the NIZO Protein Centre has a strong basis in protein technology. Over the last decades we have extended this knowledge to other animal proteins and plant proteins.
Trend independent technologies
With our extensive understanding of protein functionality in applications, we can help you to do product optimization, ingredient replacement and protein exchangeability. We are proud to add that we can apply our technologies in response to a variety of food trends, such as the application of natural ingredients, the replacements of E-number components (clean label) and sustainability.
Cases on Dairy, Plant or Animal proteins:
- Food applications for potato protein isolates
- RuBisCo: from waste product to food ingredient
- Meat alternatives with 'bite'
Watch our webinar on Vegetable proteins!
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Health
In general, proteins have a healthy image. They are, amongst others, used in approaches to control and prevent muscle degeneration (e.g. sarcopenia), glycemic control, and to regulate appetite. However, some proteins are known for their allergenicity and/or reduced digestibility.
The NIZO Protein Centre supports clients to develop functional protein-based foods and to build health claims.
In collaboration with our clients, NIZO Protein Centre applies a wide variety of technologies, pre-clinical and clinical health trials to achieve these goals.
NIZO solutions
Read more on:
- our SIMPHYD model
- our cell culture technologies
- our Sensory analysis for satiety studies
- our application centre
- our protein technology
- In vivo trials and human intervention studies
- Biomarkers for gut health and immune defense
- Food intake and metabolism
Cases on Health:
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Processing
Protein quality strongly correlates with processing. That awareness is optimally applied at the NIZO Protein Centre.
On the one hand we excel in tuning and controlling protein functionality. On the other, we are driven by a focus on sustainability (prevention of fouling and energy use) and food safety.
In addition to lab facilities, you can use our unique food grade pilot plant.
Cases on Processing:
White paper:
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Functionality
NIZO protein technology is centered around understanding the functionality of proteins in food applications.
The value of the protein is determined by its functionality. The functionality determines its application possibilities. By controlling the functionality, the NIZO Protein Centre can help you to benchmark and valorize your protein preparation.
Cases on Functionality:
- Food Applications for Potato protein Isolates
- Purac, Givaudan and NIZO: Healthy and tasty soy drinks
- Benefits of high pressure processing for ice cream
White paper:
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Protein Application and Production
The NIZO Application and Processing Centre turns research into tangible products and processes:
• We are flexible: our flexibility and food grade environment enables you to develop and produce a wide range of protein and peptide ingredients and applications for these ingredients.
• We offer expertise and technologies frequently used in protein and peptide development. Examples are: extraction, fermentation, enzymatic modification, separation and purification, introducing gelling and/or emulsifying properties to proteins.
• We develop processes in close collaboration with you, optimize them and scale them up to semi industrial scale.
• We test the functionality of developed and produced proteins and peptides in a wide range of products, varying from desserts and drinks to sauces and cheeses.
• Protein ingredients and applications produced in the NIZO Application and Production Centre are used for sensory trials, in test markets, clinical studies and even for market introductions.
Read our case on Supporting healthy ageing with innovative food products.
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