NIZO at IFT FIRST 2026

Presentations

From Nutrients to Neurons: How food & ingredient companies benefit from the Gut-Brain Axis

• By: Susann Bellmann, Director Commercial Operations at NIZO
• Date & Location: 13^th of July at 2.55 PM

Susann will present about a breakthrough technology that shows how nutrients influence key brain processes such as cognition, learning, and brain aging. This platform provides human‑relevant insights into how ingredients affect the brain, helping companies make smarter, evidence‑based decisions early in product development. It opens the door to next‑generation functional foods, targeted nutrition solutions, and innovations that support lifelong brain health.

Optimizing Pulse Proteins from Cultivation to Consumption across the Value Chain

• By: Dr. Renske Janssen, Project Manager Protein Technology at NIZO
• Date & Time: 14^th of July at 2.35 PM

Renske will explain about the relationship between different cultivars  over the whole value chain, including yield, extractability and processability of proteins as well as the effect on flavor composition. The results provide valuable insights for seed breeders, ingredient developers, and food manufacturers by highlighting how cultivar choice can significantly influence product quality, flavour, and functionality. This knowledge is key to driving the development of next-generation plant-based ingredients and products that meet both sustainability and consumer expectations.