NIZO food research

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.