
Replacing sugar with naturally occurring aromas in flavoured drinks
28-10-2019Sweetness enhancement using naturally occurring aromas is a promising way of reducing the sugar content of flavoured beverages while maintaining taste. Research at NIZO suggests that the ability of consumers to differentiate between taste and aroma is limited, and that aromas can be used to produce long-lasting sweetness-enhancing effects.
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Overcoming the challenges in plant based proteins
20-09-2019Read this interesting blog about "Overcoming the challenges in plant based proteins" in Dairy Foods Magazine, written by our own Division Manager Food René Floris' .
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How to better control undesirable microbes in the food industry
20-10-2018How to tackle undesirable microbes in foods, in particular bacterial spores?
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Protein, from source to digestibility: important for healthy ageing
18-10-2018The biggest challenge is developing high-protein applications with the right properties (structure, texture, flavour, digestibility) without increasing the food product’s carbon footprint.
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Developing flavours and products using fermentation
10-07-2018Knowing that the final products of both coffee and cacao are the result of fermentation seems like basic information. However, most consumers are not aware that the final product is a result of natural fermentation, which is essential to final flavour formation.
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3 Factors which decrease processing efficiency
09-07-2018Processing efficiency in both waste and energy management is a key component in reducing production costs and creating more value from ingredients. However, increasing efficiency is almost never a single straightforward solution, but a delicate trade-off between cost, energy and product quality. As such, to make the most appropriate decisions, a deeper understanding is needed of the effects of processing parameters on both product quality and capacity.
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