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Home > Consortia: Maximising benefits whilst minimising investments > Consortia – Ongoing

Consortia – Ongoing

Questions? Contact us

Strategies to Diminish Astringency of Plant Proteins
Proteins on Steel
Sustainable Plant Fractionation
Biopurification of Plant Proteins
OLEAF4VALUE
EU-ITN E-MUSE
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SPRINT Project
Controlling microbial contaminants in plant-based foods to reduce waste and ensure safety

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Accelerating Fermentation Innovation

Bring new food products and ingredients to the market fast

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Precision Food Safety: Fast & practical – Tracing the transmission route of microbial contamination

NIZO – PEF Technologies: Initiating a pilot for a sustainable future in food preservation

NIZO – CheeseCoat project: Novel processing technology for manufacturing low- fat mozzarella-type cheese in ready meals

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Our latest Blogs

Posted on March 25, 2025

Stack the odds in your favour in product development

Posted on December 11, 2024

Reducing astringency: the route to perfect mouthfeel

Posted on September 20, 2024

PERFECTING DAIRY AND MEAT ALTERNATIVES: NIZO’s integrated ‘pyramid approach’ using an innovative high-throughput screening toolbox

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