Join us at Fi Europe 2022, in-person in Paris (December 6-8) or/and online (November 28 – December 23)! We are proud to announce we will have 3 online presentations at Fi Europe 2022!

All on-demand presentations are available from November 28th till December 23rd 2022. You need to log in to the platform of Fi Europe.

Sustainable Proteins

Kerensa Broersen, Project Leader Advanced Analytics, will talk about ‘Sustainable Proteins – The technological innovation and health implications addressed by a multicomponent approach‘.

The pressing environmental crisis combined with a growing world population calls for technologies that improve the sustainability of the food production system. Among the most innovative technologies known to address these challenges, the production of plant and microbial biomass-derived proteins are receiving increasing attention from research and industry. While reported observations suggest promising opportunities of proteins derived from these sources, they also come with processing, nutritional and consumer acceptance challenges. This presentation will cover the unique NIZO approach used to address these challenges involving a powerful combination of innovative processing technologies, and assays to screen digestive, immune and microbiome response.

Dairy and dairy alternatives

Els de Hoog, Senior Project Manager Food Texture, will present ‘Dairy and dairy alternatives – How can we close the gap in consumer perception?’

Dairy and dairy alternatives represent an important food category in today’s food market. Dairy alternatives, although still small compared to the dairy category, are growing rapidly. However, at the same time consumer demands and expectations regarding the quality of these products are also rising. The challenge therefore is how manufacturers can deliver the right sensory experience when reformulating or developing dairy alternative products. Els will address this complex issue based on the vast dairy knowledge that is available.

Off-flavours in 30 different plant protein ingredients

Ann Stijnman, Food Scientist, will present ‘Findings of off-flavours in 30 different plant proteins ingredients – valuable learnings for food manufacturers‘.

Plant protein off-flavours are a major limiting factor in the widespread uptake of plant-based food analogues. Understanding the cause and subsequent removal of these off-flavour across various plant protein sources is therefore necessary for successful product development. In this presentation, Ann will discuss the findings of a study regarding off-flavours in 30 different plant protein ingredients, with valuable learnings for food manufacturers.  

Make an appointment with NIZO!

Besides these presentations, NIZO will also visit Fi Europe in-person in Paris. We would like to meet you there. Please make an appointment with one of us if you feel the same way.

José Escher
Rudy Simons
Ben van der Deen