Latest news
Optimal food structuring for enhanced satiety
by George van AkenSatiation by a food can be increased by specific structuring that leads to sedimentation of an energy-dense layer in the stomach. This is the outcome of a study by scientists from NIZO food research and IFR within Top Institute of Food and Nutrition. This effect can be used to help consumers to reduce their caloric intake.
Breakthrough with non-invasive gut health testing
by Harro TimmermanNIZO food research and Medimetrics have joined forces by developing a technology to sample from the small intestine in a non-invasive way. The small intestine plays a crucial role in digestion and immunity. Building proof of the effects of nutritional and probiotic interventions based on small intestinal content is now within reach.
NIZO hosts 1st annual meeting of the EU TeRiFiQ consortium
by Janny van GijsselTeRiFiQ is investigating and developing new approaches towards tasty foods with low sugar, low salt or low saturated fatty acid levels. A significant difference from other efforts in this area is the focus on combinations of low. Research results and new findings will be implemented by participating food processors on an industrial scale. NIZO hosts the first progress meeting on 19-20 March.
NIZO and South Korean Foodpolis sign MOU
by Ad JuriaanseOn feb 1st, NIZO food research and Foodpolis have signed a memorandum of understanding, laying the foundation for future collaboration.
Listening to what the tongue feels
by George van AkenCreaminess or astringency of new foods can be determined by measuring the sound generated by the food interacting with the tongue during consumption. This new technology, developed by NIZO food research, records and analyses the sound of rubbing of the tongue against the food , and can be used to predict the sensory effects of food innovations.
Learn more by listening to the sound of two different liquids during consumption.
Juiciness enhances the salt perception of meat products
by Fred van de VeldeBy influencing the juiciness of processed meat products, a salt reduction of 15% or more can be achieved while retaining the same salt perception. Researchers of NIZO, in the frame work of the Top Institute Food and Nutrition, have tested this in sausages that varied in salt level and serum release but not in firmness.
Improving the structure of high-protein foods with their peptides
by Hans KostersThe structure of high-protein foods formed during heat-induced aggregation and gelation can be controlled by the addition of peptides. Depending on the need, both stronger and weaker gels can be made in this way. This is the outcome of research by NIZO scientist Hans Kosters in the framework of Top Institute Food and Nutrition and carried out at the Laboratory of Food Chemistry of Wageningen University.
Text mining: a new way to discover knowledge
by Wynand Alkema
A consortium of Dutch companies and universities is going to develop a Text Analysis Tool to systematically analyze world-wide scientific literature for food-related knowledge. This gives access to known and unveils hidden links and will provide new insights and routes for innovations in food.
Understanding the interaction between food and brain
by Stacy PyettA consortium of companies and research institutes will develop innovative new technology for the measurement of visual product perception, choice and eating behaviour. The FOCOM project, short for “Food and Cognition Model systems”, brings together the scientific and technical expertise of three Dutch universities, four high-tech companies, a large food industry and two food research firms.
NIZO expert accelerates innovation in Sports Nutrition
by Jeroen WoutersNIZO food research and InnoSportNL will work together to link the effects of ingredients and foods on the performance, physiology and achievements of athletes. The outcomes will be applied to improved sports nutrition as well as for food(ingredients) for healthy ageing and weight management and clinical foods.