NIZO in the press

2014 JAN 29

Research consortium unveils oil-free emulsion technology for low-fat foods

by Hans Tromp, tags: texture, processing, food ingredients

A European research cooperation led by NIZO has developed a new emulsion technology based on water-soluble ingredients that could replace oil and water emulsions for low fat food applications.

 Read the press release on

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2013 DEC 13

Effective use of raw materials

, tags: , dairy

There is still a lot to gain in sustainability in the agri food chain, when it comes to a more effective use of raw materials. Researchers from TI Food and Nutrition, together with FNLI and CBL, are working on the Multi Criteria Decision Model, with which manufacturers and retailers can make well-considered improvements. The aim of the food sector is to produce more, with less. And this aim is now getting closer to achieving.

Read the article in VMT (Dutch)

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2013 DEC 12

What will a food factory look like in the future?

by Peter de Jong, tags: texture, flavour, application & production, food ingredients

What will a food factory look like in the future and which technologies will be used? Read the article on (Dutch)

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2013 DEC 01

Not the sound of silence

by George van Aken, tags: health, food ingredients

The sound a food makes when it is being consumed is an important sensory factor influencing consumer acceptance of a product. Much research has been conducted over the years on measuring the sound a food produces as it is being chewed and correlating it with results of sensory evaluation.

Read the article in Food Technology

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2013 OCT 31

Fat functionality: Why can't we just swap bad fats for good ones?

by Els de Hoog, tags: texture, food ingredients, dairy
With huge consumer and political pressure to reduce levels of 'bad fats', and soaring demand for healthier foods containing 'good fats' like omega-3's, FoodNavigator asks why we can't simply switch the two.
Read the interview with NIZO expert Els de Hoog on Food Navigator

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2013 JUL 22

Pure4You and NIZO develop protein rich juices and soups

by Jose Escher, tags: texture, flavour, food ingredients, food & beverages

Together with NIZO food research, Pure4You developed fruit juices and vegetable soups with extra protein to help fight malnutrition in patients.

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2013 JUL 06

Energy reduction by high dry matter concentration

by Martijn Fox, tags: health, food ingredients

Most of the powder products available on the market is produced using a spray drying process. Drying processes are known to be the most energy consuming processes used in the food industry. For example, the Dutch dairy industry required 1.4 PJ for drying its whey and milk powder in 2007. Therefore, a reduction of the energy consumption in drying processes will result in large cost savings, a better carbon footprint and more sustainable production chain.

The energy consumption of drying processes has slightly been reduced by the introduction of new, innovative technologies, like air  dehumidification by silica, better designed dryers and an increase in product knowledge.

However, drying equipment often has a long lifespan, so improvements using the existing processing line are essential. One way of reducing
the energy consumption with existing equipment is to increase the dry matter content of the feed of the spray dryer. Based on the experience
of NIZO, a combination of predictive models, product measurements and pilot scale testing is required to reach this goal.

Read the article in IDM

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2013 JUN 26

QMRA - New method to assess food safety

by Martijn Fox, tags: texture, food ingredients

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, tags: texture, health, food ingredients

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, tags: health, food ingredients

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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