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Posted on September 15, 2021
Industry insights from NIZO. From biomass to high-value food product: fermented non-meat proteins
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Posted on August 26, 2021
The probiotics journey: How to navigate the new opportunities and challenges
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Posted on August 23, 2021
Pathogen and spoiler control: Integral part of dairy and plant-based product development
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Posted on August 4, 2021
Industry perspectives: Food components, gut microbiota and sleep
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Posted on July 15, 2021
Using fermentation to build flavour, health benefits and shelf-life into dairy and plant-based foods
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Posted on June 30, 2021
Building a case for health benefits, with human clinical trials
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Posted on June 17, 2021
Industry insights from NIZO: How computer modelling can enhance food production
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Posted on May 27, 2021
Expert insight: Key research challenges in validating immune system benefits
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Posted on May 20, 2021
Industry insights from NIZO: Improving the sensory experiences of plant proteins
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Posted on April 21, 2021
Industry insights from NIZO: safety challenges for plant-based foods
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Posted on March 18, 2021
Industry insights from NIZO: in vitro models and the search for health benefit substantiation
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Posted on February 17, 2021
Industry Insights from NIZO: Processing makes the difference in protein functionality
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