NIZO in the press

2013 JUN 26

QMRA - New method to assess food safety

by Martijn Fox

Producing safe food in an ever more complex production chain. That is what Danone and NIZO Food Research had in mind when they developed a computer model for calculating the microbial safety of ingredients in advance.

Read the article in IDM

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2013 JUN 21

Protein-polysaccharide interactions

by Lex Oosterveld

Effectively regulating texture and stability

Both proteins and polysaccharides play an important part in the texture and stability of food products.

Only a thorough understanding of the interactions between proteins and polysaccharides will enable the effective regulation of texture and stability, adaption of aroma or taste release and improvement of mouthfeel.

Read the article in VMT (Dutch)

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2013 MAR 01

Novel Yeasts, Novel Aromas

by Arno Wegkamp

Flavour is one of the most important attributes of food quality and a lot of research in the food industry is focused on improving and diversifying the flavour of products.

Flavour compounds of biological origin, the so-called natural or bio-flavours, are attracting more and more interest as a natural, clean-label solution. Plants are an important source of new flavours and essential oils; however, this option has its limitations. It can be difficult to extract these compounds and be expensive (they may be present in low amounts, in bound form) or only found in exotic wild plants.

Another potential source is flavour synthesis or conversion of precursor-compounds by microorganisms. When this occurs in the product during fermentations, it is a highly attractive way to produce novel flavours.

Read the article in Newfood

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2013 FEB 04

NIZO predicts creaminess by sound

by George van Aken

The 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 (in Dutch)

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2012 DEC 14

Skin microbiome more in depth

by Harro Timmerman

The 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).

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2012 DEC 10

NIZO: 'Salt reduction is possible in juicier meat'

by Fred van de Velde

By 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

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2012 DEC 07

Skin bacteria different in men and women

by Harro Timmerman

A 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 (in Dutch).

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2012 DEC 04

Oost NV - NIZO Food research

by Ad Juriaanse

NIZO food research carries out contract research for the food and ingredients industries worldwide.

Watch the video

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2012 DEC 04

Juicier processed meats may taste saltier, claim researchers

by Fred van de Velde

NIZO 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

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2012 DEC 01

Centre of Excellence: NIZO, Ede, the Netherlands

by Peter de Kok

NIZO 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

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