Sustainable Food Processing: Saving costs & adding value - NIZO

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Dairy & Plant Proteins
Protein extraction Protein application Protein trends and challenges

Fermentation & Probiotics
Bacterial Genomics Bacterial screening Microbial upscaling Bacterial Genome Safety Assessment

Process optimisation
Process design & test trials Time and cost savings Predictive modelling Food Safety

Food Analytics
Food chemistry analytics Food flavour analytics Food textural analytics

Preclinical & Clinical models
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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Dairy & cultures Personal care & health Infant & clinical Food, beverage & ingredients

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Downloads

Ensuring microbiological quality and safety of b2b and finished products

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 March 31, 2021

Heat resistant spores in your food product

Posted on March 29, 2021

Plant protein products: safety and quality by design

Posted on March 23, 2021

Predicting Listeria growth in cheese

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 March 18, 2021

Industry insights from NIZO: in vitro models and the search for health benefit substantiation

Posted on February 17, 2021

Industry Insights from NIZO: Processing makes the difference in protein functionality

Posted on January 22, 2021

Industry insights from NIZO: The protein transition

Posted on December 10, 2020

Tried, tested and substantiated: health clinical trials for 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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