Blogs

Substantiating the health benefits of food ingredients

05-12-2019

Read our blog and find our why our Human Challenge Models can be used as an alternative to food clinical trials for substantiating the health benefits of food ingredients.

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Replacing sugar with naturally occurring aromas in flavoured drinks

28-10-2019

Sweetness 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

20-09-2019

Read 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

20-10-2018

How to tackle undesirable microbes in foods, in particular bacterial spores?

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Protein, from source to digestibility: important for healthy ageing

18-10-2018

The 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

10-07-2018

Knowing 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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