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 EVMI.nl (in Dutch)
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 vmt.nl
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 Nu.nl (in Dutch).
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 Foodnavigator.com.
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
Exposing 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.
Companies and institutions in the Netherlands thrive on innovation.
Renowned Dutch trend watcher Adjiedj Bakas recently turned his attention to nutrition with his latest book “The Future of Food.” He believes this future includes more functional foods and a move toward personalized foods.
Read the article on Siteselection.com
Dairy takes new step in food safety
In the dairy industry processes are so well mastered that one can ask what the surplus value is of a number of legally binding microbiological analyses. Are analyses useful when abnormalities are never found? And they occur, how should they be interpreted?
Read the article in VMT (Dutch)