NIZO food research http://www.nizo.com the food researchers Thu, 17 May 2012 17:16:38 +0200 nl hourly 1 Virtual product development http://www.nizo.com/news/nizo-in-the-press/80/virtual-product-development/ http://www.nizo.com/news/nizo-in-the-press/80/virtual-product-development/ Tue, 17 Apr 2012 00:00:00 +0200 It 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)

]]> Aroma of food affects how much a person eats http://www.nizo.com/news/nizo-in-the-press/76/aroma-of-food-affects-how-much-a-person-eats/ http://www.nizo.com/news/nizo-in-the-press/76/aroma-of-food-affects-how-much-a-person-eats/ Thu, 22 Mar 2012 00:00:00 +0100 The stronger the scent of food, the smaller the bites people take. This is the outcome of research doneat WAgeningen UR Food & Biobased Research, TI Food & Nutrition and NIZO food research, published in the scientific Journal Flavour.

Read the article at Food Holland

]]> Developing technology is our core business http://www.nizo.com/news/nizo-in-the-press/78/core-business/ http://www.nizo.com/news/nizo-in-the-press/78/core-business/ Mon, 12 Mar 2012 00:00:00 +0100 Technology, 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.

Read the article in VMT Magazine

]]> NIZO Develops Method to Determine Fat Oxidation in Specialty Powders http://www.nizo.com/news/nizo-in-the-press/74/nizo-develops-method-to-determine-fat-oxidation-in-specialty-powders/ http://www.nizo.com/news/nizo-in-the-press/74/nizo-develops-method-to-determine-fat-oxidation-in-specialty-powders/ Fri, 09 Mar 2012 00:00:00 +0100 Specialty 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 http://www.nizo.com/news/nizo-in-the-press/73/alternating-taste-intensities-could-help-cut-sugar-and-salt-levels-nizo/ http://www.nizo.com/news/nizo-in-the-press/73/alternating-taste-intensities-could-help-cut-sugar-and-salt-levels-nizo/ Thu, 08 Mar 2012 00:00:00 +0100 The 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

]]> Lactobacillus reuteri Protectis Reduced Diarrhoea in Children http://www.nizo.com/news/nizo-in-the-press/72/lactobacillus-reuteri-protectis-reduced-diarrhoea-in-children-/ http://www.nizo.com/news/nizo-in-the-press/72/lactobacillus-reuteri-protectis-reduced-diarrhoea-in-children-/ Wed, 22 Feb 2012 00:00:00 +0100 A double-blind, placebo-controlled study of 494 children showed that supplementation of Lactobacillus reuteri Protectis significantly reduced episodes of diarrhoea. Lactobacillus reuteri Protectis was particularly effective in children with lower nutritional status. Another probiotic strain, which was also tested, was without effect.

Read the article on www.perssupport.nl

]]> Encapsulation may allow 50% salt reduction in breads http://www.nizo.com/news/nizo-in-the-press/71/encapsulation-may-allow-50-salt-reduction-in-breads/ http://www.nizo.com/news/nizo-in-the-press/71/encapsulation-may-allow-50-salt-reduction-in-breads/ Tue, 21 Feb 2012 00:00:00 +0100 Encapsulation 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

]]> Optimise dairy ingredients already present for functional products http://www.nizo.com/news/nizo-in-the-press/69/optimise-dairy-ingredients-already-present-for-functional-products-/ http://www.nizo.com/news/nizo-in-the-press/69/optimise-dairy-ingredients-already-present-for-functional-products-/ Mon, 13 Feb 2012 00:00:00 +0100 Utilising dairy ingredients already present in confectionery items can allow manufacturers to produce healthy products that meet consumer demands, according to Dr. Stacy Pyett, a specialist at NIZO Food Research.

Lister to the podcast on www.confectionerynews.com

]]> A plant without operators http://www.nizo.com/news/nizo-in-the-press/70/a-plant-without-operators/ http://www.nizo.com/news/nizo-in-the-press/70/a-plant-without-operators/ Fri, 10 Feb 2012 00:00:00 +0100 Light Out Manufacturing Unit (LOMU) is a production philosophy in which production takes place without the presence of operators: a fully automated product plant at which 'the lights can go out'.

Automation company ProLeiT has carried out a project, subsidised by FND, to establish whether LOMU is a feasible option for the food industry.

Read the whole article in VMT Voedingsmiddelentechnolgie (Dutch)

]]> The sugar sweet tricks of food researchers http://www.nizo.com/news/nizo-in-the-press/65/the-sugar-sweet-tricks-of-food-reserachers/ http://www.nizo.com/news/nizo-in-the-press/65/the-sugar-sweet-tricks-of-food-reserachers/ Wed, 08 Feb 2012 00:00:00 +0100 A higher sugar intake significantly increases health risks. 

Read the article on Welt online  (German)

]]> Trick your stomach and your palate http://www.nizo.com/news/nizo-in-the-press/68/trick-your-stomach-and-your-palate/ http://www.nizo.com/news/nizo-in-the-press/68/trick-your-stomach-and-your-palate/ Tue, 07 Feb 2012 00:00:00 +0100 The answer to the question why manufacturers add so munch sugar to their products is simple: because it tastes good.

When trying to cut down on your sugar intake, which alternatives do we have?

Read the article in NRC Next (Dutch)

]]> Protein from plant side streams has valuable characteristics http://www.nizo.com/news/nizo-in-the-press/64/protein-from-plant-side-streams-has-valuable-charateristics/ http://www.nizo.com/news/nizo-in-the-press/64/protein-from-plant-side-streams-has-valuable-charateristics/ Fri, 03 Feb 2012 00:00:00 +0100 The protein Rubisco can be extracted from plant side streams, such as vegetable waste. At NIZO Protein Centre, the extraction proces has now been scaled up for semi-industrial use.

Read more on FoodHolland.nl (Dutch)

]]> Innovations in cheese http://www.nizo.com/news/nizo-in-the-press/63/innovations-in-cheese/ http://www.nizo.com/news/nizo-in-the-press/63/innovations-in-cheese/ Wed, 01 Feb 2012 00:00:00 +0100 Key to the acceptance of cheese by the consumer is the flavor and texture quality.

The current trends towards low fat and low salt cheeses require time and cost effective screening models for maintaining optimal quality.

Such cheese screening models are  available at NIZO food research to better understand, improve and tailor many aspects of cheese making and ripening.

This article exemplifies exiting possibilities that are offered by our efficient and versatile model systems.

Read the article or visit the IDM site

]]> Good and healthy food will prevent malnutrition in elderly people http://www.nizo.com/news/nizo-in-the-press/61/good-and-healthy-food-will-prevent-malnutrition-in-elderly-people/ http://www.nizo.com/news/nizo-in-the-press/61/good-and-healthy-food-will-prevent-malnutrition-in-elderly-people/ Thu, 19 Jan 2012 00:00:00 +0100 A consortium of (SME)-companies and the Alliantie Voeding Gelderse Vallei, in which the hospital Gelderse Vallei and Wageningen University (part of the WUR) take place, has startd a project to prevent malnutrition in elderly people and in patients, especially in hospitals and nursing homes.

In the project Cater with Care, new food products are developed and tested. The quality of the food attributes to prevention and better recovery of patients, and to the quality of life of elderly people in general.

Read the article on WUR.nl (Dutch)

]]> Protein technology promising for food industry http://www.nizo.com/news/nizo-in-the-press/62/protein-technologie-promising-for-food-industry/ http://www.nizo.com/news/nizo-in-the-press/62/protein-technologie-promising-for-food-industry/ Wed, 18 Jan 2012 00:00:00 +0100 Protein research will lead to essential solutions for today's and tomorrow's questions. This was concluded during the fiftieth anniversary of the NIZO food research Protein Centre, at the FiE 2011 in Paris. With a 'tube to the future' innovative product development was adressed.

Read the article in Zuivelzicht (Dutch)

]]> Genomics fires Microbiota 2011 to new heights http://www.nizo.com/news/nizo-in-the-press/60/genomics-fires-microbiota-2011-to-new-heights/ http://www.nizo.com/news/nizo-in-the-press/60/genomics-fires-microbiota-2011-to-new-heights/ Thu, 15 Dec 2011 00:00:00 +0100 Mapping the microbiome and the increasing sophistication of gene sequencing and analysis have in just a few years completely changed the research landscape for microbiota, and looks set to answer many to-date unresolved ‘mechanism of action’ questions. ''

Read the article on www.nutraingredients.com 

]]> New technique to build health claims for probiotics http://www.nizo.com/news/nizo-in-the-press/58/nieuwe-technique-to-build-health-claims-for-probiotics/ http://www.nizo.com/news/nizo-in-the-press/58/nieuwe-technique-to-build-health-claims-for-probiotics/ Mon, 12 Dec 2011 00:00:00 +0100 Probiotics are able to promote health via different molecular modes of actions. This is the outcome of recent studies at NIZO using the latest genomics tools.

Read the article on VMT.nl. (Dutch)

]]> Ground breaking designer dairy poised for lift off with plant isolates, NIZO http://www.nizo.com/news/nizo-in-the-press/59/nizo-haalt-startersculturen-voor-gefermenteerde-zuivelproducten-uit-planten/ http://www.nizo.com/news/nizo-in-the-press/59/nizo-haalt-startersculturen-voor-gefermenteerde-zuivelproducten-uit-planten/ Fri, 09 Dec 2011 00:00:00 +0100 Dutch-based food research firm NIZO has evolved a wild plant isolate of Lactococcus lactis (L.Lactis) that it says could open the floodgates to fermented dairy products with new functionalities.

Read the article on www.dairyreporter.com

]]> Bederf door sporenvormers uitbannen http://www.nizo.com/news/nizo-in-the-press/57/bederf-door-sporenvormers-uitbannen/ http://www.nizo.com/news/nizo-in-the-press/57/bederf-door-sporenvormers-uitbannen/ Fri, 02 Dec 2011 00:00:00 +0100 Bederf door sporenvormers uitbannen kan alleen met kennis van de aard en oorzaak van de besmetting. Vaak spelen besmette grondstoffen een cruciale rol.

Naast de belangrijke geslachten Clostridium en Bacillus zorgen ook nieuw ontdekte soorten als Geobacillus, Paenibacillus,
Virgibacillus en Alicyclobacillus soms zeer onverwacht voor bederf.

Lees het artikel of kijk op www.vmt.nl

]]> Verlaging energieverbruik door drogestof-concentratie en drogen http://www.nizo.com/news/nizo-in-the-press/53/verlaging-energieverbruik-door-drogestof-concentratie-en-drogen/ http://www.nizo.com/news/nizo-in-the-press/53/verlaging-energieverbruik-door-drogestof-concentratie-en-drogen/ Sun, 06 Nov 2011 00:00:00 +0100 De meeste poeders worden met behulp van een sproeidroogproces geproduceerd.

Dit proces staat in de voedingsmiddelenindustrie bekend als zeer energie-intensief. Zo verbruikt de Nederlandse zuivelindustrie ongeveer 1,4 PJ/jaar bij het drogen van wei en melkpoeder.

Daarom zal verlaging van het energieverbruik voor dit proces aanzienlijke kostenbesparingen, een betere CO2-voetafdruk en een duurzamere productieketen opleveren.

Lees het hele artikel

]]> Snelle screening poeders met micro-sproeidroger http://www.nizo.com/news/nizo-in-the-press/56/snelle-screening-poeders-met-micro-sproeidroger/ http://www.nizo.com/news/nizo-in-the-press/56/snelle-screening-poeders-met-micro-sproeidroger/ Sun, 06 Nov 2011 00:00:00 +0100 Poederfabrikanten willen de optimale droogcondities van een nieuw product snel en automatisch kunnen bepalen, met een minimum aan grondstoffen.

Om aan deze wens tegemoet te komen, hebben NIZO food research en Wageningen Universiteit, een ‘high throughput screening’-faciliteit voor poeders ontwikkeld; de micro-sproeidroger.

Lees het artikel

]]> Vion en NIZO: vet vervangen voor eiwit http://www.nizo.com/news/nizo-in-the-press/51/vion-en-nizo-vet-vervangen-voor-eiwit/ http://www.nizo.com/news/nizo-in-the-press/51/vion-en-nizo-vet-vervangen-voor-eiwit/ Tue, 18 Oct 2011 00:00:00 +0200 Levensmiddelenproducent Vion en onderzoeksbedrijf Nizo food research gaan de komende jaren intensief samenwerken om natuurlijke eiwitingrediënten te ontwikkelen voor de vervanging van vet in producten.

Lees het hele artikel

]]> Sterker aroma, meer smaak http://www.nizo.com/news/nizo-in-the-press/52/sterker-aroma-meer-smaak/ http://www.nizo.com/news/nizo-in-the-press/52/sterker-aroma-meer-smaak/ Fri, 14 Oct 2011 00:00:00 +0200 De smaakbeleving wordt positief beïnvloed door een sterk aroma. Belangrijk is het type, de concentratie en het afgifteprofiel van geurstoffen. De geur van een voedingsmiddel is belangrijk bij het bepalen of we het gaan eten of niet. Met analytische instrumenten worden aromaoplossingen op maat ontwikkeld om producten meer smaak te geven.

Lees het hele artikel

]]> Innovation in Foods for the Elderly http://www.nizo.com/news/nizo-in-the-press/48/innovation-in-foods-for-the-elderly/ http://www.nizo.com/news/nizo-in-the-press/48/innovation-in-foods-for-the-elderly/ Thu, 29 Sep 2011 00:00:00 +0200 'Product development of foods that respond to the specific needs of elderly people (and people over fifty years of age) offers promising opportunities for dairy innovation.'

Watch the interview on www.foodingredientsfirst.com

 

]]> Verrijking van herkenbare voedingsmiddelen http://www.nizo.com/news/nizo-in-the-press/49/verrijking-van-herkenbare-voedingsmiddelen/ http://www.nizo.com/news/nizo-in-the-press/49/verrijking-van-herkenbare-voedingsmiddelen/ Tue, 13 Sep 2011 00:00:00 +0200 Het Open Innovation Seminar ‘Voeding voor de vitale 50-plusser - een kansrijke markt’ vond op 13 september plaats in het Restaurant van de Toekomst in Wageningen. De teneur: “De voedingsmiddelenindustrie kan oplossingen bieden voor specifieke gezondheidsklachten van ouderen.”

Lees het hele artikel

]]> Nizo with new genomics tools http://www.nizo.com/news/nizo-in-the-press/50/nizo-with-new-genomics-tools/ http://www.nizo.com/news/nizo-in-the-press/50/nizo-with-new-genomics-tools/ Thu, 01 Sep 2011 00:00:00 +0200 'With recently developed technology, NIZO Food Research can select and optimize lactic acid bacteria four flavour formation, but also robustness and gastrointestinal conditions. '

Read the article

]]> Freeze-thaw effects in frozen fish fingers http://www.nizo.com/news/nizo-in-the-press/55/freeze-thaw-effects-in-frozen-fish-fingers/ http://www.nizo.com/news/nizo-in-the-press/55/freeze-thaw-effects-in-frozen-fish-fingers/ Thu, 01 Sep 2011 00:00:00 +0200 The case studied is the effect of such “thermal abuse” on the crust of microwaveable fish fingers. The method makes use of low-field table top nuclear magnetic resonance (NMR). The water mobility in the crust is determined. This is done on crust material during frozen storage at the preferred temperature of -25oC with and without a period at -5oC.

The most important physical process taking place due to imperfect frozen conditions and leading to quality loss such as loss of crispness was found to be transport of mobilized water from the core to the crust of the fish fingers. This method could in principle be applied in practice, for assessing the amount and moment in time of exposure to too high temperatures of products which have been stored and/or transported in the frozen state.

Read the article

]]> Mondgezondheid: meer dan tandpasta alleen http://www.nizo.com/news/nizo-in-the-press/54/mondgezondheid-meer-dan-tandpasta-alleen/ http://www.nizo.com/news/nizo-in-the-press/54/mondgezondheid-meer-dan-tandpasta-alleen/ Fri, 05 Aug 2011 00:00:00 +0200 Een geschatte 10-30% van de mensen heeft langdurig last van een slechte adem. Simpele oplossingen als pepermuntjes of kauwgum helpen niet op lange termijn. Strategieën om de voor ademgeur verantwoordelijke bacteriën op de tong terug te dringen lijken meer succes te hebben.

Door het slim combineren van screeningen in het laboratorium en gerichte studies met gezonde proefpersonen kunnen op doeltreffende wijze innovatieve producten voor mondgezondheid worden ontwikkeld. Ook toepassingen in voeding komen dan binnen bereik.

Lees het artikel

]]> The role of microstructure in texture perception http://www.nizo.com/news/nizo-in-the-press/46/microstructure-and-texture-perception/ http://www.nizo.com/news/nizo-in-the-press/46/microstructure-and-texture-perception/ Tue, 10 May 2011 00:00:00 +0200 Understanding ingredients and their interactions in the texture and stability of foods is of key importance to develop improved food products. This article describes the role of microstructure in understanding the functionality of ingredients in foods.

Published in New Food (pdf)

]]> RuBisCo: from waste product to food ingredient http://www.nizo.com/news/nizo-in-the-press/47/rubisco/ http://www.nizo.com/news/nizo-in-the-press/47/rubisco/ Tue, 10 May 2011 00:00:00 +0200 RuBisCO is the most abundant plant protein in the world. NIZO food research has developed a process to extract RuBisCO yielding a colourless protein isolate while retaining its functional properties.

published in New Food (pdf)

]]> Flavour forming interactions must be established: NIZO http://www.nizo.com/news/nizo-in-the-press/44/flavour-forming-interactions-must-be-established-nizo/ http://www.nizo.com/news/nizo-in-the-press/44/flavour-forming-interactions-must-be-established-nizo/ Thu, 31 Mar 2011 00:00:00 +0200 Flavour and texture each matter but serious achievments are possible when working on flavour-texture interactions. NIZO operates at the forefront of flavour-texture interactions.

Interview of Peter de Kok and Kerstin Burseg by Foodnavigator

]]> ‘Non-conventional’ yeasts may offer new tastes: EU project http://www.nizo.com/news/nizo-in-the-press/45/yeasts_may_offer_new_tastes/ http://www.nizo.com/news/nizo-in-the-press/45/yeasts_may_offer_new_tastes/ Wed, 30 Mar 2011 00:00:00 +0200 Novel flavours and health benefits from yeasts

NIZO participates in Cornucopia foodnavigator headline

]]> No ‘golden bullet’ for fat replacement, but solutions exist: NIZO http://www.nizo.com/news/nizo-in-the-press/43/fat_replacement_proteins/ http://www.nizo.com/news/nizo-in-the-press/43/fat_replacement_proteins/ Thu, 17 Feb 2011 00:00:00 +0100  

Solutions for fat replacement from NIZO Protein Centre.

Interview of Fred vd Velde and Thom Huppertz on Foodnavigator by Nathan Gray

]]> New strategies for salt reduction http://www.nizo.com/news/nizo-in-the-press/41/new-strategies-for-salt-reduction/ http://www.nizo.com/news/nizo-in-the-press/41/new-strategies-for-salt-reduction/ Fri, 03 Dec 2010 00:00:00 +0100  

Science & Nutrition headline on foodnavigator, including interview with flavour scientist Dr Kerstin Burseg

http://www.foodnavigator.com/Science-Nutrition/New-strategies-for-salt-reduction

]]> Innovation starts with bioinformatics http://www.nizo.com/news/nizo-in-the-press/42/innovation-starts-with-bioinformatics/ http://www.nizo.com/news/nizo-in-the-press/42/innovation-starts-with-bioinformatics/ Mon, 15 Nov 2010 00:00:00 +0100 The era of endless trail and error of fermentation is about to become history. With Bioinformatics it is possible to do faster and more efficient purposive research. read more at interface.

]]> Real time product optimisation http://www.nizo.com/news/nizo-in-the-press/67/real-time-product-optimisation/ http://www.nizo.com/news/nizo-in-the-press/67/real-time-product-optimisation/ Fri, 10 Sep 2010 00:00:00 +0200 Real time product optimisation asks for a link between measuring the in- and online sensors on the one hand, and using predictive models on the other. With Premia connects this link can be established, and the effects of real time proces parameters on product quality and production costs can be immediately calculated.

This leads to an expected reduction of production costs with at least 10 to 20%.

Read the article in VMT magazine (Dutch)

]]> Bedrijfsresultaat NIZO positief http://www.nizo.com/news/nizo-in-the-press/40/bedrijfsresultaat-nizo-positief/ http://www.nizo.com/news/nizo-in-the-press/40/bedrijfsresultaat-nizo-positief/ Fri, 03 Sep 2010 00:00:00 +0200 Dutch: www.evmi.nl

]]> IFT10 Trend & Solution Tour: NIZO Food Research http://www.nizo.com/news/nizo-in-the-press/38/ift10-trend--solution-tour-nizo-food-research-/ http://www.nizo.com/news/nizo-in-the-press/38/ift10-trend--solution-tour-nizo-food-research-/ Mon, 19 Jul 2010 00:00:00 +0200 NIZO Food Research discusses the aroma-taste interaction for naturally enhanced liking of reduced calorie foods during the IFT Trend Tour during the 2010 IFT Annual Meeting and Food Expo in Chicago, IL.

]]> Putting Value to science http://www.nizo.com/news/nizo-in-the-press/35/putting-value-to-science/ http://www.nizo.com/news/nizo-in-the-press/35/putting-value-to-science/ Tue, 08 Jun 2010 00:00:00 +0200 English: International Dairy Magazine

]]> F&E als Dienstleistung http://www.nizo.com/news/nizo-in-the-press/36/fe-als-dienstleistung/ http://www.nizo.com/news/nizo-in-the-press/36/fe-als-dienstleistung/ Tue, 08 Jun 2010 00:00:00 +0200 German: Molkerei Industrie

]]> Nizo mise sur sa mini-unité à membranes http://www.nizo.com/news/nizo-in-the-press/34/nizo-mise-sur-sa-mini-unite-a-membranes/ http://www.nizo.com/news/nizo-in-the-press/34/nizo-mise-sur-sa-mini-unite-a-membranes/ Tue, 01 Jun 2010 00:00:00 +0200 French: Process Alimentaire

]]> Randomness may be key to reduced sugar products http://www.nizo.com/news/nizo-in-the-press/39/reduced-suger/ http://www.nizo.com/news/nizo-in-the-press/39/reduced-suger/ Fri, 21 May 2010 00:00:00 +0200 English: Foodnavigator.com

 

]]> Electrospinning in Ingredient Innovation http://www.nizo.com/news/nizo-in-the-press/32/electrospinning-in-ingredient-innovation/ http://www.nizo.com/news/nizo-in-the-press/32/electrospinning-in-ingredient-innovation/ Fri, 14 May 2010 00:00:00 +0200 English: www.foodingredientsfirst.com

]]> Capaciteitsverhoging door mini-membraan unit http://www.nizo.com/news/nizo-in-the-press/37/capaciteitsverhoging-door-mini-membraan-unit/ http://www.nizo.com/news/nizo-in-the-press/37/capaciteitsverhoging-door-mini-membraan-unit/ Fri, 14 May 2010 00:00:00 +0200 Dutch: VMT voedingsmagazine

]]> Energy Reduction by high dry matter concentration and drying http://www.nizo.com/news/nizo-in-the-press/33/energy-reduction-by-high-dry-matter-concentration-and-drying/ http://www.nizo.com/news/nizo-in-the-press/33/energy-reduction-by-high-dry-matter-concentration-and-drying/ Sat, 01 May 2010 00:00:00 +0200 English: NEW FOOD

]]> Labyrint: het hongere brein http://www.nizo.com/news/nizo-in-the-press/79/labyrint-het-hongere-brein/ http://www.nizo.com/news/nizo-in-the-press/79/labyrint-het-hongere-brein/ Wed, 14 Apr 2010 00:00:00 +0200 Obesity is a bigger problem than malnutrition. It is expected that the obesity epidemic will increase in the coming years: in 2015, 700 million people will be overweight.

The following documentary was aired on Teleac - VPRO Channel on Dutch television (in Dutch)

]]> Low-sugar options expand with gel innovations http://www.nizo.com/news/nizo-in-the-press/31/low-sugar-options-expand-with-gel-innovations/ http://www.nizo.com/news/nizo-in-the-press/31/low-sugar-options-expand-with-gel-innovations/ Fri, 19 Mar 2010 00:00:00 +0100 English: www.foodnavigator.com

]]> Lucht stabiliseert lucht http://www.nizo.com/news/nizo-in-the-press/30/lucht-stabiliseert-lucht/ http://www.nizo.com/news/nizo-in-the-press/30/lucht-stabiliseert-lucht/ Fri, 12 Mar 2010 00:00:00 +0100 Dutch: VMT

]]> Options abound for low-fat, vegetable-based mayonnaise http://www.nizo.com/news/nizo-in-the-press/28/options-abound-for-low-fat-vegetable-based-mayonnaise-/ http://www.nizo.com/news/nizo-in-the-press/28/options-abound-for-low-fat-vegetable-based-mayonnaise-/ Tue, 02 Mar 2010 00:00:00 +0100 English: www.foodnavigator.com

]]> Complex smells make food more filling http://www.nizo.com/news/nizo-in-the-press/29/complex-smells-make-food-more-filling/ http://www.nizo.com/news/nizo-in-the-press/29/complex-smells-make-food-more-filling/ Tue, 09 Feb 2010 00:00:00 +0100 English: www.newscientist.com

]]> Persbericht: Invloed rundveevoeding op zuurtegraad melkvet http://www.nizo.com/news/nizo-in-the-press/27/persbericht-invloed-rundveevoeding-op-zuurtegraad-melkvet/ http://www.nizo.com/news/nizo-in-the-press/27/persbericht-invloed-rundveevoeding-op-zuurtegraad-melkvet/ Thu, 14 Jan 2010 00:00:00 +0100 Dutch: persbericht

]]> Anti-hunger aromas have real potential in obesity fight http://www.nizo.com/news/nizo-in-the-press/26/anti-hunger-aromas-have-real-potential-in-obesity-fight/ http://www.nizo.com/news/nizo-in-the-press/26/anti-hunger-aromas-have-real-potential-in-obesity-fight/ Thu, 17 Dec 2009 00:00:00 +0100 English: www.foodnavigator.com

]]> Vervuiling voorkomen met ultrasoon geluid http://www.nizo.com/news/nizo-in-the-press/23/vervuiling-voorkomen-met-ultrasoon-geluid/ http://www.nizo.com/news/nizo-in-the-press/23/vervuiling-voorkomen-met-ultrasoon-geluid/ Fri, 13 Nov 2009 00:00:00 +0100 Dutch: VMT

]]> Melkeiwit: Meesterlijk en fuctioneel http://www.nizo.com/news/nizo-in-the-press/24/melkeiwit-meesterlijk-en-functioneel/ http://www.nizo.com/news/nizo-in-the-press/24/melkeiwit-meesterlijk-en-functioneel/ Thu, 12 Nov 2009 00:00:00 +0100 Dutch: Zuivelzicht

]]> NIZO Introduces Testing System for High Solids Drying http://www.nizo.com/news/nizo-in-the-press/25/nizo-introduces-testing-system-for-high-solids-drying-/ http://www.nizo.com/news/nizo-in-the-press/25/nizo-introduces-testing-system-for-high-solids-drying-/ Mon, 19 Oct 2009 00:00:00 +0200 English: www.foodingredientsfirst.com

]]> Why Whey? http://www.nizo.com/news/nizo-in-the-press/22/why-whey/ http://www.nizo.com/news/nizo-in-the-press/22/why-whey/ Thu, 15 Oct 2009 00:00:00 +0200 English: International Dairy Magazine

]]> Smakelijke soja met minder suiker http://www.nizo.com/news/nizo-in-the-press/21/smakelijke-soja-met-minder-suiker/ http://www.nizo.com/news/nizo-in-the-press/21/smakelijke-soja-met-minder-suiker/ Fri, 09 Oct 2009 00:00:00 +0200 Dutch: VMT

]]> New NIZO tool may quicken search for flavour enhancers, maskers http://www.nizo.com/news/nizo-in-the-press/20/new-nizo-tool-may-quicken-search-for-flavour-enhancers-maskers/ http://www.nizo.com/news/nizo-in-the-press/20/new-nizo-tool-may-quicken-search-for-flavour-enhancers-maskers/ Mon, 10 Aug 2009 00:00:00 +0200 English: www.foodnavigator.com

]]> Weinig Suiker, Veel Smaak http://www.nizo.com/news/nizo-in-the-press/10/weinig-suiker-veel-smaak/ http://www.nizo.com/news/nizo-in-the-press/10/weinig-suiker-veel-smaak/ Fri, 10 Jul 2009 00:00:00 +0200 Dutch: Weinig Suiker, Veel Smaak

]]> IFT trend tour: The unstoppable weight management trend http://www.nizo.com/news/nizo-in-the-press/8/ift-trend-tour-the-unstoppable-weight-management-trend-/ http://www.nizo.com/news/nizo-in-the-press/8/ift-trend-tour-the-unstoppable-weight-management-trend-/ Mon, 06 Jul 2009 00:00:00 +0200 English: The unstoppable weight management trend

]]> A future with stainless steel shelves in the cheese warehouse http://www.nizo.com/news/nizo-in-the-press/3/edm-a-future-with-stainless-steel-shelves-in-the-cheese-warehouse/ http://www.nizo.com/news/nizo-in-the-press/3/edm-a-future-with-stainless-steel-shelves-in-the-cheese-warehouse/ Wed, 01 Jul 2009 00:00:00 +0200 English: A future with stainless steel shelves in the cheese warehouse by Durita Allersma a.o.

]]> New genomics tool to speed up fermented food development http://www.nizo.com/news/nizo-in-the-press/9/new-nizo-tool-to-help-fermented-food-development/ http://www.nizo.com/news/nizo-in-the-press/9/new-nizo-tool-to-help-fermented-food-development/ Mon, 29 Jun 2009 00:00:00 +0200 English: foodnavigator.com

]]> Feel full on fewer calories http://www.nizo.com/news/nizo-in-the-press/4/feel-full-on-fewer-calories/ http://www.nizo.com/news/nizo-in-the-press/4/feel-full-on-fewer-calories/ Mon, 15 Jun 2009 00:00:00 +0200 English: Feel full on fewer calories

]]> Scented pack group plays up aroma satiety findings http://www.nizo.com/news/nizo-in-the-press/15/scented-pack-group-plays-up-aroma-satiety-findings-/ http://www.nizo.com/news/nizo-in-the-press/15/scented-pack-group-plays-up-aroma-satiety-findings-/ Wed, 13 May 2009 00:00:00 +0200 English:www.foodproductiondaily.com

]]> Contrôle de la qualité sensorielle des vins à faible teneur en alcool préalablement a leur désalcoolisation http://www.nizo.com/news/nizo-in-the-press/17/controle-de-la-qualite-sensorielle-des-vins-a-faible-teneur-en-alcool-prealablement-a-leur-desalcoolosation/ http://www.nizo.com/news/nizo-in-the-press/17/controle-de-la-qualite-sensorielle-des-vins-a-faible-teneur-en-alcool-prealablement-a-leur-desalcoolosation/ Sun, 05 Apr 2009 00:00:00 +0200 French: Contrôle de la qualité sensorielle des vins à faible teneur en alcool préalablement a leur désalcoolisation

]]> Induction of satiation via aroma in foods http://www.nizo.com/news/nizo-in-the-press/5/induction-of-satiation-via-aroma-in-foods/ http://www.nizo.com/news/nizo-in-the-press/5/induction-of-satiation-via-aroma-in-foods/ Sun, 01 Mar 2009 00:00:00 +0100 English: Induction of satiation via aroma in foods by Rianne Ruijschop

]]> Tailor made cleaning http://www.nizo.com/news/nizo-in-the-press/66/tailor-made-cleaning/ http://www.nizo.com/news/nizo-in-the-press/66/tailor-made-cleaning/ Fri, 27 Feb 2009 00:00:00 +0100 OptiCIP + save time and money by shorter cleaning and longer production times

In the food industry equipment is cleaned once to up to four times a day. This means that with more efficient cleaning a lot of money can besaved. Research has shown that shorter cleaning times with less detergents is very well possible.

Read the article as published in VMT magazine (Dutch)

]]> Textuur en Verzadiging http://www.nizo.com/news/nizo-in-the-press/18/textuur-en-verzadiging/ http://www.nizo.com/news/nizo-in-the-press/18/textuur-en-verzadiging/ Fri, 13 Feb 2009 00:00:00 +0100 Dutch: Textuur&Verzadiging

]]> Probiotic bacteria's immune enhancing mechanism reported http://www.nizo.com/news/nizo-in-the-press/16/probiotic-bacterias-immune-enhancing-mechanism-reported/ http://www.nizo.com/news/nizo-in-the-press/16/probiotic-bacterias-immune-enhancing-mechanism-reported/ Thu, 05 Feb 2009 00:00:00 +0100 English: www.nutraingredients.com

]]> Alternatives to Mammalian Expression http://www.nizo.com/news/nizo-in-the-press/6/alternatives-to-mammalian-expression---/ http://www.nizo.com/news/nizo-in-the-press/6/alternatives-to-mammalian-expression---/ Sun, 01 Feb 2009 00:00:00 +0100 English: Alternatives to Mammalian Expression  

]]> Formulating Weight Management Dairy Foods, http://www.nizo.com/news/nizo-in-the-press/7/formulating-weight-management-dairy-foods/ http://www.nizo.com/news/nizo-in-the-press/7/formulating-weight-management-dairy-foods/ Mon, 26 Jan 2009 00:00:00 +0100 English: Formulating Weight Management Dairy Foods

]]> Sustainability and profits go hand in hand, says NIZO http://www.nizo.com/news/nizo-in-the-press/11/sustainability-and-profits-go-hand-in-hand-says-nizo/ http://www.nizo.com/news/nizo-in-the-press/11/sustainability-and-profits-go-hand-in-hand-says-nizo/ Fri, 16 Jan 2009 00:00:00 +0100 English: www.foodnavigator.com

]]> Probiotica niet in yoghurtjes alleen http://www.nizo.com/news/nizo-in-the-press/19/probiotica-niet-in-yoghurtjes-alleen/ http://www.nizo.com/news/nizo-in-the-press/19/probiotica-niet-in-yoghurtjes-alleen/ Fri, 16 Jan 2009 00:00:00 +0100 Dutch: Probiotica niet in yoghurtjes alleen

]]> Science supports modified starch as fat replacer and creaminess enhancer http://www.nizo.com/news/nizo-in-the-press/12/science-supports-modified-starch-as-fat-replacer-and-creaminess-enhancer/ http://www.nizo.com/news/nizo-in-the-press/12/science-supports-modified-starch-as-fat-replacer-and-creaminess-enhancer/ Mon, 08 Dec 2008 00:00:00 +0100 English: www.foodnavigator.com

]]> Chitosan and lecithin combo could nano-encapsulate: Study http://www.nizo.com/news/nizo-in-the-press/13/chitosan-and-lecithin-combo-could-nano-encapsulate-study/ http://www.nizo.com/news/nizo-in-the-press/13/chitosan-and-lecithin-combo-could-nano-encapsulate-study/ Tue, 18 Nov 2008 00:00:00 +0100 English: www.foodnavigator.com

]]> What to do with waste http://www.nizo.com/news/nizo-in-the-press/14/what-to-do-with-waste/ http://www.nizo.com/news/nizo-in-the-press/14/what-to-do-with-waste/ Tue, 09 Sep 2008 00:00:00 +0200 English: www.foodnavigator.com

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