Sustainable Food Processing: Saving costs & adding value - NIZO

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Scientific consultancy Food clinical trials Gut comfort and constipation studies Infection resistance and immune response studies Microbiome and health benefits Protein digestion studies Biomarker analysis In vitro model support

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Downloads

Sustainable Food Processing: Saving costs & adding value

Food Processing, Upscaling and Contract Manufacturing

Efficient Upscaling

Flavour & Texture Interactions

Fermentation

How to select the best tasting plant protein ingredient for my application?

Three ways to clean your label

Spores in cocoa powder

NIZO takes active role to reduce or prevent astringency in plant protein based food

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Cases

Posted on October 19, 2020

Clean label ingredients and new fermented foods

Posted on October 19, 2020

How to use confocal microscopy to tackle reformulation challenges

Posted on October 19, 2020

Benchmark your protein ingredient

Posted on October 19, 2020

Control of mycotoxins in the dairy chain

Posted on October 19, 2020

Gene-based strain selection for cheese starter cultures

Posted on October 19, 2020

Protein Overexpression and Bacterial Therapeutics

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Our latest Blogs

Posted on December 10, 2020

Tried, tested and substantiated: health clinical trials for food ingredients

Posted on November 10, 2020

Fermentation and plant-based products

Posted on September 20, 2020

Overcoming the challenges in plant based proteins

Posted on December 5, 2019

Substantiating the health benefits of food ingredients

Posted on October 28, 2019

Replacing sugar with naturally occurring aromas in flavoured drinks

Posted on October 20, 2018

How to better control undesirable microbes in the food industry

Posted on October 18, 2018

Protein, from source to digestibility: important for healthy ageing

Posted on July 10, 2018

Developing flavours and products using fermentation

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