NIZO food research

Optimal food structuring for enhanced satiety

Fri, 03 May 2013 00:00:00 +0200

Satiation 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

Thu, 04 Apr 2013 00:00:00 +0200

NIZO 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

Thu, 28 Feb 2013 00:00:00 +0100

TeRiFiQ 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

Tue, 19 Feb 2013 00:00:00 +0100

On 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

Wed, 30 Jan 2013 00:00:00 +0100

Creaminess 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

Mon, 03 Dec 2012 00:00:00 +0100

By 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

Tue, 02 Oct 2012 00:00:00 +0200

The 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

Sat, 01 Sep 2012 00:00:00 +0200

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

Tue, 28 Aug 2012 00:00:00 +0200

A 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

Mon, 13 Aug 2012 00:00:00 +0200

NIZO 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.

Challenge models: THE way to health claims

Thu, 31 May 2012 00:00:00 +0200

NIZO food research has developed and validated challenge models that can assess the effect of foods and ingredients in healthy people by introducing a controlled stressor. This meets the requirement of proving the effect of foods on health in groups that represent the intended consumers.

Unique concept for agro-food companies that look for a ‘foodhold’ in the Dutch Food Valley

Tue, 24 Apr 2012 00:00:00 +0200

Agro-food companies that want to make the first step into Food Valley/Europe will find an accessible and well equipped R&D landings place at the premises of NIZO food research.

NIZO opens pilot scale Food Safety Test Facility

Thu, 29 Mar 2012 00:00:00 +0200

NIZO food research has taken its new food safety test facility into full operation. Having worked on preventing and solving food safety and quality issues since 1948, the demand for large scale testing has increased considerably. With the new facility, NIZO can test growth, behavior, and inactivation of spoilage and pathogenic micro organisms at pilot scale.

Aroma of food affects bite size

Mon, 26 Mar 2012 00:00:00 +0200

Bite size is affected by the intensity of the aroma of the food being consumed and suggests that aroma may be used as a means to control portion size. This is the outcome of research by scientists from Wageningen University, Top Institute Food and Nutrition and NIZO food research, published in Flavour.

Unique method to determine fat oxidation in specialty powders

Thu, 08 Mar 2012 00:00:00 +0100

Oxidation of well protected poly-unsaturated fatty acids in specialty powders can now be determined. NIZO scientists have developed a validated method to extract all fats from foods such as infant formula. In this way a reliable peroxide value (POV) can be determined.

Probiotic prevents diarrhea in children

Tue, 21 Feb 2012 00:00:00 +0100

The probiotic Lactobacillus reuteri prevents acute diarrhea in children with lower nutritional status. This is the outcome of a unique study carried out with almost 500 children from low-socioeconomic communities in Jakarta, Indonesia. This should give a boost to the development of simple, (dairy) foods with the right probiotics.

Pulsating tastants can reduce sweetener levels in foods

Tue, 31 Jan 2012 00:00:00 +0100

Stimulation 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

Wed, 25 Jan 2012 00:00:00 +0100

A 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

Thu, 19 Jan 2012 00:00:00 +0100

A 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

Wed, 11 Jan 2012 00:00:00 +0100

Trouw 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

Tue, 06 Dec 2011 00:00:00 +0100

Probiotics 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

Tue, 29 Nov 2011 00:00:00 +0100

By 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

Fri, 25 Nov 2011 00:00:00 +0100

NIZO 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

Mon, 17 Oct 2011 00:00:00 +0200

Food 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

Thu, 29 Sep 2011 00:00:00 +0200

Researchers 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

Tue, 23 Aug 2011 00:00:00 +0200

TI 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.

Health status of children with abdominal pain proven to be associated with microbial communities in the gut

Tue, 26 Jul 2011 00:00:00 +0200

Opportunities for developing health enhancing foods

Children with irritable bowel syndrome have a distinct gut microbiota. This is one of the results of the study conducted with NIZO research scientist Delphine Saulnier et al at Texas Children’s Hospital. This study, funded by the NIH with Jim Versalovic as principal investigator, emphasizes the potential importance of microbial manipulation strategies in disease prevention for the healthy population using probiotic or functional food ingredients.

High pressure processing for better ice cream

Wed, 13 Jul 2011 00:00:00 +0200

High pressure processing may enable ice cream manufacturers to reduce the use of additives and make better low fat products.

Food for resistance against salmonella: novel functionalities of antioxidants

Wed, 06 Apr 2011 00:00:00 +0200

Resistance against Salmonella infection can be improved by supplementation with specific dietary components. This is one of the results of the work carried out by Marleen van Ampting at NIZO food research within the Nutrition and Health Research Program of TI Food and Nutrition. In view of the increasing resistance of bacterial pathogens to generally applied antibiotics, the findings will help industry to develop foods that support host defense.

Nutrition can fight intestinal inflammation

Tue, 15 Mar 2011 00:00:00 +0100

Changing intestinal inflammation with dietary calcium is possible. This is one of the results of research carried out by Marloes Schepens at NIZO food research within the Nutrition and Health Research Program of the TI Food and Nutrition. While the work focused on inflammatory bowel disease (IBD), the results are applicable to low-grade inflammation regularly occurring in healthy people and hence relevant for developing diet foods.

Novel flavours and health benefits from yeasts - NIZO partner in CORNUCOPIA

Wed, 02 Mar 2011 00:00:00 +0100

In a 4 year EU consortium, NIZO food research will screen and identify yeast species with novel industrial traits. The consortium aims at developing food products for the food industry such as alcoholic beverages and cheeses, both in terms of new flavours and health promoting properties.

Gut microbiota and electrospinning developments supported by Agentschap.nl

Thu, 17 Feb 2011 00:00:00 +0100

Science driven innovation, supported by Agentschap.nl forms the basis for technologies in gut microbiology and electrospinning that can be implemented together with industry.

Over 30% salt reduction achieved in meat and cheese products with great taste

Wed, 26 Jan 2011 00:00:00 +0100

A consortium of VION Food group, dairy company FrieslandCampina, and NIZO food research have developed a new approach for salt reduction in consumer products. As a result of this project, new products with over 30% lower levels of sodium are already on the European market. Since 2008 VION Food group has taken more than 800 tonnes of sodium chloride out of the gammon and bacon for the UK market. FrieslandCampina has introduced Milner cheese with great taste and bite and 40% less salt…

Genomics in Business conference

Tue, 18 Jan 2011 00:00:00 +0100

Novel technologies and business strategies with genomics

On 3-5 April Sept 2011, scientists and industry will meet in Amsterdam to exchange ideas, experience and technologies in genomics for the agri-food sector.

Agreement on valorisation of Malaysia agro-industry by-products

Thu, 16 Dec 2010 00:00:00 +0100

NIZO food research and the Malaysian Agricultural Research & Development Institute (MARDI) signed a contract research agreement to develop together functional food & beverage products derived from Malaysia’s agro-by products.

NIZO webinars – No download required

Tue, 14 Dec 2010 00:00:00 +0100

To accommodate our clients, NIZO food research uses webinar tools to discuss new technologies or report results. Meet us anywhere in the world.

New strategies for salt reduction

Wed, 08 Dec 2010 00:00:00 +0100

Podcast on foodnavigator.com

Whey protein against intestinal inflammation

Thu, 02 Dec 2010 00:00:00 +0100

NIZO food research has shown that cheese whey protein protects against intestinal inflammation by stimulating beneficial bacteria and by enhancing the protective mucous layer in the gut.

Build your health claim

Mon, 11 Oct 2010 00:00:00 +0200

Products offering health claims are more attractive to consumers and can translate into higher sales volume and premium price sales. Health claims are more and more subjected to (inter)national rules and guidelines.

Fighting bad breath

Wed, 06 Oct 2010 00:00:00 +0200

NIZO researchers have developed a testing system to evaluate products that change the mouth flora. This is based on a new approach to investigate the composition of morning breath carried out in cooperation with scientist from Wageningen and Groningen.
They present the results of their study in this week’s issue of the scientific journal Archives of Oral Biology. The results of this study help to develop new food products that fight bad breath.

Unique collaboration researchers and industry in 'Physics with Industry'

Wed, 06 Oct 2010 00:00:00 +0200

Top physicists and five progressive companies in Holland have joined forces in a unique collaboration to tackle physics related issues encountered by industry.
From 11 to 15 October, they meet in the workshop ‘Physics with Industry’ in the Lorentz Centre in leiden.

Abundant plant protein extracted for food application

Fri, 01 Oct 2010 00:00:00 +0200

NIZO researchers have developed a technology to make the most abundant plant protein in the world available for food applications while maintaining its nutritional and functional properties.

Bacteria talk to plants

Thu, 30 Sep 2010 00:00:00 +0200

Bacteria that live on plants actively communicate with their hosts. This discovery was made by researchers from the Kluyver Centre for Genomics of Industrial Fermentation, TI Food and Nutrition and NIZO Food Research during a study of the behaviour of bacteria that have been deprived of nutrients and stopped growing. Their findings were published last week in the prestigious journal ‘Molecular Systems Biology’.

7th NIZO dairy conference 21-23 Sept 2011

Fri, 03 Sep 2010 00:00:00 +0200

On 21-23 Sept 2011, scientists and industry will meet again at Papendal to exchange ideas and technologies in dairy science, focussing on Flavour and Texture.

NIZO expert appointed associate professor Colloid Chemistry at Utrecht University

Thu, 01 Jul 2010 00:00:00 +0200

Translation of the physics of interfaces in food systems to mouthfeel, shelf life and flow properties in food products is essential for developing better and healthier foods. The appointment of NIZO expert Hans Tromp as associate professor Colloid Chemistry at the University of Utrecht strengthens the transfer from fundamental knowledge to solutions for the food industry. Tromp will focus on water-water interfaces, particularly relevant for the development of low calorie foods.

Probiotic bacteria in drinks adapt in human intestine

Mon, 14 Jun 2010 00:00:00 +0200

Dutch research shows that the properties of probiotic bacteria in yoghurt drinks change in the human intestine. Especially the bacterial cell membrane changes. These adaptations can play an important role in the way bacteria influence the immune system in the intestine.

Premia Connects: Real time product optimization

Fri, 11 Jun 2010 00:00:00 +0200

With Premia Connects, the effect of real time process parameters on the product quality and the production costs can be calculated immediately. It is expected that production costs can be reduced by at least 10-20%.

Less tax by working with NIZO

Fri, 04 Jun 2010 00:00:00 +0200

French companies pay less tax for contracting R&D work to NIZO food research

Engineering foods to combat over eating – NIZO partner in NeuroFAST

Thu, 03 Jun 2010 00:00:00 +0200

In a 6 million EU consortium NIZO will engineer, develop and produce foods to test which product properties affect overeating. By linking these properties to biological, cultural, sociological and psychological aspects the consortium looks for answers to why people eat too much. Based on the findings new foods can be engineered that will help to combat overeating.

NIZO develops objective tool for grading rim air in cheese

Wed, 19 May 2010 00:00:00 +0200

NIZO food research has developed a universal grading system. The commercial value of (semi)hard cheeses can now be judged in an objective way.

NEW: BIO-IT workshop

Thu, 06 May 2010 00:00:00 +0200

Find out how much is possible with your genome data in a one to one session with your NIZO expert.

Synergistic interactions between natural preservatives maximize functionality

Tue, 02 Mar 2010 00:00:00 +0100

NIZO food research has discovered that synergistic interactions between different natural preservatives can reduce the cost in use, while improving overall functionality.
The natural protein lactoferrin, known to exhibit antimicrobial activity against micro-organisms, combined with an extract of the essential oil thyme oil, almost completely inhibited growth of E. coli because of the synergistic effect of these two natural compounds.

Selling water and carbon foot prints

Wed, 10 Feb 2010 00:00:00 +0100

NIZO food research enables food companies to quantify the carbon and water foot prints of their current and future product portfolio.

Objective comparison of membrane performance for optimal processing now possible

Mon, 21 Dec 2009 00:00:00 +0100

NIZO food research has developed a pilot facility for testing membranes on flux, retention, and cleaning properties. It is now possible to determine the optimal product/membrane/process condition combination. Lower operational costs and higher yield from raw materials can thus be realized.

Fully vegetable-based mayo made delicious

Fri, 13 Nov 2009 00:00:00 +0100

Researchers at NIZO food research have developed a recipe for making vegetable-based mayonnaise which matches the sensory quality of a traditional egg mayonnaise. Products based on vegetable ingredients until now were typically rough or astringent in mouthfeel, and often had a protein-related off flavor. Researchers at NIZO food research successfully overcame these challenges using a knowledge-based approach to enable rapid development.

Management buy-out of NIZO food research

Thu, 29 Oct 2009 00:00:00 +0100

Today, the NIZO foundation and the management of NIZO food research B.V. have come to an agreement involving the sale of 100% of the shares of NIZO food research B.V. to the current management.

Better yoghurt through cooperating bacteria

Tue, 27 Oct 2009 00:00:00 +0100

NIZO has developed a genome-based model for rational optimization of existing mixed culture fermentations. In addition, new and more efficient mixed cultures can be developed by means of rational improvement but also through evolution of these cultures.
These are the results of research carried out by Sander Sieuwerts who will defend his thesis on this topic on October 27th.

Prize winning NIZO cheese expert

Mon, 19 Oct 2009 00:00:00 +0200

Dr Eva Düsterhöft, cheese expert at NIZO food research has won a bronze medal at the annual Dutch cheese testing contest.

High solids drying: saving energy and increasing drying capacity can now be tested at NIZO

Fri, 09 Oct 2009 00:00:00 +0200

NIZO food research can now test and realize evaporation up to a very high dry matter content in combination with optimization of the drying process. The new facilities allows NIZO’s clients to expand their drying capacities and reduce energy consumption

Improved cheeses with gene expression tools

Tue, 15 Sep 2009 00:00:00 +0200

Analyzing gene expression of Lactococcus lactis in its application environment results in fast screening tools for new and improved cheeses as well as manufacturing processes. This is the outcome of research at NIZO food research by Herwig Bachmann who defended his PhD-thesis Cum Laude on 14-sept.

Longer aroma perception, increased satiation

Fri, 03 Jul 2009 00:00:00 +0200

For the first time it has been demonstrated that satiation can be increased by altering the extent of aroma release during food consumption.

Metabolic navigator: a new tool for product innovations in fermentation

Thu, 04 Jun 2009 00:00:00 +0200

NIZO food research has developed a navigator for bioconversions, an instrument which facilitates the development of biological ingredients and helps to improve industrial and food related fermentation processes

Clear effect of probiotics demonstrated in gut of healthy adults.

Mon, 02 Mar 2009 00:00:00 +0100

For the first time, scientific evidence has been obtained on how probiotics affect the activity of our genes in the gut wall.