NIZO in the press
Combatting heat resistant spores
by Arjan van AsseltThe presence of heat resistant sporeforming bacteria can pose a problem for various products. Fortunately, thermal and physical methods exsist to combat these spores. A NIZO webinar explains.
Read the article on http://www.flandersfood.com (in Dutch)
Evolution of new starter cultures in the lab.
by Herwig BachmannLactic acid bacteria with new characteristics for starter cultures and probiotica.
Researchers have made a wild Lactococcus lactis bacterium, that lives on plants, evolve into a dairy strain.
By mimicking and accelerating the natural evolution process, a great source of biodiversity with new characteristics and thus functionalities, has become availabe in the application of fermented foods, such as yoghurt and cheese, or in probiotics.
Read the article in VMT (Dutch)
Quick screening methods for fermentation cultures
by Arno WegkampThe taste of food products in crucial for consumers when deciding whether or not to buy a product.
Being able to affect the aroma profile of fermented food products gives a company a head start when developing new products.
NIZO food research developed a range of screening models for fermentation cultures that can help.
Protein enrichment: healthy and tasty
by Stacy PyettScientists find more and more proof that protein rich diets can help to combat obesity.
Compared to the other biomolecules, fats and carbohydrates, proteins have a stronger satiating effect and a lower net 'metabolisable' energy than fats and carbohydrates.
Read the article in VMT (Dutch)
Smaller bites by strong aroma
by Harold BultThe size of the bites you take depends on the amount of aroma of the food. A stronger aroma motivates you to take smaller bites.
Read the article on www.telegraaf.nl (Dutch)
Virtual product development
by Peter de KokIt is not easy to design health and tasteful products, that provide the right (emotional) experience to the customer, so that he will keep buying the product. Without special techniques it is almost impossible to filter the best formulation from all possible variaties.
NIZO food research has developed techniques based on 'brute force', screening techniques with intelligent search systems that solve this problem.
Read the article in VMT Voedingsmiddelentechnologie (In Dutch)
Developing technology is our core business
by Ad JuriaanseTechnology, efficient production, is the core business of NIZO food research BV in Ede, the Netherlands. Strategic areas of knowledge are processing, food physica and microbiology.
In applications NIZO focuses mainly on flavour, texture, health, food safety and efficient processing. All the while NIZO closely connects with their customers.
NIZO Develops Method to Determine Fat Oxidation in Specialty Powders
by Kees OliemanSpecialty powders such as infant formula contain valuable fatty acids that are prone to oxidation. By emulsifying these compounds they are protected from oxidation, preventing development of unpleasant off-tastes. In this way the shelf life of the product is safeguarded.
Read the article on www.foodingredientsfirst.com
Alternating taste intensities could help cut sugar and salt levels: NIZO
by Kerstin BursegThe development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group NIZO.
Read the article on www.foodnavigator.com
Encapsulation may allow 50% salt reduction in breads
by Kerstin BursegEncapsulation may help bakers reduce the salt content of bread by 50%, suggests a new study from The Netherlands.
Read the article on Foodnavigator-USA.com
