NIZO in the press

2013 OCT 31

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

by Els de Hoog
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

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

Read the article on

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2013 JUL 06

Energy reduction by high dry matter concentration

by Martijn Fox

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

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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