We are excited to announce two significant updates. This year, we will be participating in Fi Europe in Frankfurt, Germany from 27-30/11. Additionally, we are honored to have been selected as a finalist for the FoodTech Innovation Awards 2023. We welcome you to visit us at our stand: 3.0L200, located in Hall 3.0, just a short distance from the Start-up Innovation Lounge. Alternatively, you can attend two presentations from our experts at the Fi Europe Conference in Hall 4.0.
We look forward to connecting with you during the event!
NIZO – a finalist of the Fi Food Tech Innovation Awards 2023
The project representing NIZO in this competition is Bio-purification. This technology can help to improve the quality and usability of plant-based proteins, by reducing off-flavours, components that negatively affect taste and anti-nutritional compounds.
Our expert – Dr. Herwig Bachmann, Expertise Group Leader Fermentation, will present this technology at Fi Europe 2023 from 27 – 30/11. If you are interested in how Bio-purification can help you improve and optimize your food products, we invite you to schedule an 1-on-1 appointment with Herwig starting today:
Make an appointment!
In addition to our exciting presentations (read more below), we are eager to connect with you in person. If you share our enthusiasm, we invite you to arrange a meeting with one of our team members.
Nikolaas Vles – CEO
Ioana Iorga – BDM
Rudy Simons – BDM
NIZO on-site presentations at Fi Europe Conference
Dr. Els de Hoog and Dr. Herwig Bachmann will present at the Fi Europe Conference. You can find them in Conference Theatre 4.0K141.
Dr. Els de Hoog – Techniques, tools and technologies to improve plant-based meat & fish analogues
Dr. Els de Hoog, Flavour & Texture Expert, will present on the Fi Europe Conference on Tuesday November 28, 4.30-5PM.
Good tasting and affordable are the key parameters for successful plant-based meat and fish analogues. Nutritional parity is also increasingly viewed as a necessity. Various strategies are being incorporated in product development to achieve this, based on reformulation, ingredient pre-processing, fermentation, and masking technologies. In this presentation the focus will be on the sensory challenges specifically for plant-based meat and fish analogues, and how to improve the overall sensory quality. Cases and learnings will be shared.
Dr. Herwig Bachmann – Edible microorganisms: The potential behind microbial biomass
Dr. Herwig Bachmann, Expertise Group Leader Fermentation will also present on the Fi Europe Conference, on Wednesday November 29, 1.15-1.45PM.
Microbial biomass (e.g. brewer’s spent yeast, microalgae) has low arable land requirements and can be used for sustainable food production. Thus far, the focus has been on microbial biomass as an alternative protein source. However, other fractions of microbial biomass, in particular the fiber fraction, also have technological functionalities as well as nutritional and health benefits. Exploring these characteristics will add to further valorisation and “total use” of microbial biomass.
Fi Webinar Series
Dr. Steven Cornet and Dr. Marjon Wells-Bennik gave presentation during the Fi Webinar series, which are available on demand.
Steven Cornet – Plant-based meat and fish alternatives: Taste and Texture
Dr. Steven Cornet, Protein Technology Expert, presented about creating plant-based meat and fish alternatives while rivaling their traditional counterparts on October 10 2023.
During this webinar he discussed the exciting world of enhancing the sensory appeal of plant-based products, ensuring they are not only delicious and nutritious but also environmentally sustainable. Additionally, he offered insights into the latest developments in new product trends, encompassing cutting-edge technologies such as cell-based, 3D printing, and fermentation techniques.
This webinar is available on demand.
Marjon Wells-Bennik – Food safety and contamination control
Dr. Marjon Wells-Bennik, Principal Scientist Food Safety, presented about pathogen and spoilage control as an integral part of product design during the webinar of August 22 2023.
Marjon discussed the importance of controlling pathogenic and spoilage microbes from the very start of the product development process. By adopting a holistic approach early on, potential problems can be addressed quickly and effectively, ensuring food products are produced to a safe and high-quality standard.
The presentation slides of this webinar are available. Download now.
Fi Europe 2023 dates & location
| 27 November 2023 Future of Nutrition Summit | 28-30 November 2023 Fi Europe 2023 |
| Movenpick Hotel, Frankfurt Den Haager Str. 5, 60327 Frankfurt am Main, Germany | Messe Frankfurt Ludwig-Erhard-Anlage 1, 60327 Frankfurt am Main, Germany |
| 10:00 – 16:00 | Opening times 08:00 for Exhibitors ONLY on each day Visitors: 28 November: – 10:00 – 18:00 29 November: – 10:00 – 18:00 30 November: – 10:00 – 16:00 |
- Lichenysin
- Cereulide
- Antimicrobials
- Virulence
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