The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food-grade fermentation technologies and the health aspects.
The NIZO food-grade pilot plant for a stable supply of key ingredients is open! Measures have been taken to work safely, also during these challenging times. Our equipment is up and running and our scientists and operators are stand-by.
NIZO supports a healthy lifestyle by substantiating health benefits of food. In this video, Marjolijn Bragt of FrieslandCampina talks about her collaboration with @NIZO in an integrated approach to build a convincing case, in which the scientific and regulatory guidance, targeted preclinical studies, well-designed clinical trials, biomarker analysis and expert interpretation are combined.
NIZO supports a healthy lifestyle by substantiating health benefits of food. In this video, Ruud Albers, CEO of Nutrileads talks about his collaboration with NIZO in an integrated approach to build a convincing case, in which the scientific and regulatory guidance, targeted preclinical studies, well-designed clinical trials, biomarker analysis and expert interpretation are combined.
We are facing challenges in the world, which strongly drive the innovation of foods. One of the drivers is the increasing demand from consumers for more sustainable food products. Changing from animal-based proteins towards plant-based proteins can increase the sustainability of foods. For this, innovations are necessary as animal-based proteins cannot be directly replaced by plant-based proteins due to different characteristics. Fermentation can therefore be used as a powerful tool to alter these characteristics.
Challenges in the world are driving innovations in food & nutrition, for example the sustainability goals, digitalisation etc. The whey producing industry have set the example of how to add value to their ingredients which was once a side stream. What's next?
"NIZO’s support in analysis of gut biomarkers and microbiota composition has been of great value to Nestlé’s publication on the effects of milk-derived oligosaccharides in formula-fed infants."Dr. Colin Cercamondi, Senior Clinical Scientist, Nestlé
"Omya sought for scientific proof that our concept is working as a stabilizer for probiotics. Thanks to the collaboration with NIZO we got scientific proof and this in less than 6 months!"Lalit Sharma, Innovation Manager, Omya
"Our research collaboration with NIZO showed BiotisTM GOS impacts stool frequency and gut microbiota in adults with self-reported constipation"Marieke Schoemaker, Global Development Specialist - Expert Team Nutrition, FrieslandCampina Ingredients
"NIZO's support in analysis of gut microbiota composition has been of great added value to FrieslandCampina's publication on the effect of iron fortified young child formula in anemic Nigerian toddlers."Anne Schaafsma, Senior Development Expert, FrieslandCampina