NIZO in the press

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

read more

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)

read more

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).

read more

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

read more

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).

read more

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

read more

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

read more

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

read more

2012 NOV 29

New models hold promise for probiotic claim substantiation

by Alwine Kardinaal

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

read more

2012 NOV 01

Food's Future

by Koos Oosterhaven

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


read more