NIZO in the press
New Yeasts, New Aromas
by Arno WegkampNon-conventional yeasts big potential for product innovation.
Much research in the food industry is focused on the improvement and diversification of taste. The production of aromas by yeasts in fermented products has potential.
Convential yeasts are already frequently applied. The Cornucopia project aims at exploiting the unused potential of non-convential yeasts, for the use of new aromas.
Read the article in VMT (Dutch)
NIZO predicts creaminess by sound
by George van AkenThe creaminess or astringency of new food products can be determined by measuring the sound that generated by the food interacting with the tongue during consumption. This new technology, developed by NIZO food reserach, records and analyses the sound of rubbing of the tongue against the food.
With this new technique the sensory effects of food innovations can be prodicted.
Read the article on EVMI.nl (in Dutch)
Skin microbiome more in depth
by Harro TimmermanThe real microbiome of our skin can be found in the deeper skin layers. Those bacteria play a part in the colonisation of superficial layers after skin damage.
Read the article in Bionieuws (Dutch article).
NIZO: 'Salt reduction is possible in juicier meat'
by Fred van de VeldeBy releasing more serum in processed meat products, a salt reduction of at leas 15% can be achieved.
This is the result of research conducted by NIZO in the framework of the Top Institute Food & Nutrition.
Read the article (in Dutch) on vmt.nl
Skin bacteria different in men and women
by Harro TimmermanA large part of the bacteria living on our skin, is not located at the surface, but in the deeper skin layers.
Researchers of UMC St Radboud found this, in cooperation with their colleagues from NIZO food research in Ede and Wageningen University. They also found remarkable differences between men and woman in the bacterial composition of the deeper skin layer.
Read the article on Nu.nl (in Dutch).
Oost NV - NIZO Food research
by Ad JuriaanseNIZO food research carries out contract research for the food and ingredients industries worldwide.
Juicier processed meats may taste saltier, claim researchers
by Fred van de VeldeNIZO researchers claim to have found a way to reduce the salt content of sausages and other processed meat by at least 15% while retaining the same saltiness perception – by making them juicier.
Read the article on Foodnavigator.com.
Centre of Excellence: NIZO, Ede, the Netherlands
by Peter de KokNIZO was founded in 1948 to provide research and technical expertise to the Dutch dairy industry. It has now branched out to service the whole of the food sector and has even recently expanded its activities to include the personal case, pharma and non-food industries.
Read the article in The British Society Of Flavourists
New models hold promise for probiotic claim substantiation
by Alwine KardinaalExposing healthy people to modified pathogens in a controlled clinical trial setting could be an exciting new way for industry to overcome the challenges of health claim substantiation, says Nizo Food Research expert.
Watch the video on Nutraingredients.com.
Seminar about developments in the Process Industry
by Jan DijksterhuisThe trade fair Industrial Processing offered a platform for interesting lectures on developments in the process industry, with speakers from industry and science.
The topics of this 2-day seminar varied from the balance between science and industry, to innovations in vitamin formulations. An impression.
Read the article in Bulk Gids (in Dutch)
