Latest news
Pulsating tastants can reduce sweetener levels in foods
by Harold BultStimulation with continuously pulsating taste concentrations gives a higher taste perception compared to a continuous stimulation with the same average tastant concentration. This is the outcome of research carried out at NIZO food research within the framework of TI Food and Nutrition. By designing foods that create a pulsating tastant experience in the mouth, sugar and salt levels can be reduced while retaining the same perception as with the original foodstuffs.
Less salt in food products with good taste
by Dave JungA consortium of Dutch companies is going to develop salt substitute systems for food products. The objective is to eventually achieve at least a 50% reduction of table salt in food products, without a loss of quality, safety and particularly taste. The Go Without Salt project, with subsidy from the EU and province of Gelderland, will also provide new job opportunities in East Netherlands,
Delicious, healthy food to prevent malnutrition in the elderly
by Tim LambersA consortium of SMEs and the Gelderse Vallei Nutrition Alliance, whose members include Gelderse Vallei Hospital, Wageningen University and NIZO food research, is taking up the challenge of preventing malnutrition among the elderly and patients, particularly in hospitals and nursing homes. The Cater with Care project is focused on the development and testing of new food products. High quality food is beneficial to prevention of disease and better recovery of patients as well as to the quality of life of the elderly in general.
Supporting the immune system with new food concepts and products
by Danielle Trappenburg-Eelkman RoodaTrouw Nutrition and Mead Johnson Nutrition, together with prominent research partners such as NIZO, will develop new food and feed concepts and products that will support the immune system of infants and young animals. The research will be supported by the European Union, the province of Gelderland and the Dutch government.
Probiotic-host interactions for “à la carte’’ probiotics
by Peter BronProbiotics are able to promote health via different molecular modes of actions. This is the outcome of recent studies at NIZO using the latest genomics tools.
Improving oral health with lactic acid bacteria
by Delphine SaulnierBy developing an effective way to determine persistence of bacteria in the mouth, NIZO scientists have found that probiotic strains differ greatly in their persistence in the oral cavity. Persistent probiotic bacteria can be effective in fighting bad breath and tooth decay.
Creating novel dairy starter cultures through laboratory evolution
by Herwig BachmannNIZO Scientists have evolved a wild plant isolate of Lactococcus lactis into a dairy strain. By mimicking and speeding up a natural evolutionary process a large source of novel traits and functionalities will become available for applications in food.
Natural proteins to replace fats
by Fred van de VeldeFood producer VION Food Group and research company NIZO food research will be collaborating intensively to develop natural protein-based ingredients to replace fats in their products.
Effects of dietary haem on epithelial cell turnover in the colon unravelled
by Ingeborg BoveeResearchers of NIZO food research, TI Food and Nutrition, Netherlands Nutrigenomics Centre, and Wageningen University discovered the mechanism behind unregulated cell growth in the colon after damage caused by dietary haem. The research provides new leads to early biomarkers to help to decrease diet-related colon cancer risk. These new findings were published this week in BMJ Journal Gut online.
NIZO expert appointed Theme Director Bioingredients & Functionality at TI Food & Nutrition
by Michiel KleerebezemTI Food and Nutrition announces the appointment of Prof. Dr. Michiel Kleerebezem as Theme Director Bioingredients & Functionality effective 1 October 2011. He succeeds Dr. Jan Sikkema who has been heading the research programme since June 2007.