This year, NIZO will be attending Fi Europe in Paris, France from December 1-4, 2025.
We are thrilled to showcase a breakthrough innovation – developed by the University of Twente, in collaboration with NIZO: Gut-brain Axis on Chip – A novel human assay to assess nutrition-mediated brain health. This technology has been selected as a Finalist for the Fi Health Innovation Award and included in the Fi Innovation Tour. This marks the third consecutive year that NIZO has been recognised as a Finalist for the Fi Innovation Award.
We welcome you to visit us at our stand: 40B153, located in Hall 4.0. You can also attend our expert’s presentation at the Fi Europe Conference in Hall 7.2.
NIZO – Finalist in the Fi Health Innovation Award 2025
Gut-brain Axis on Chip: A novel tool to accelerate food innovations supporting brain health
A groundbreaking collaboration between the University of Twente and NIZO food research has led to the development of a human organ-on-chip model that simulates the gut-brain axis. Using stem cell-derived tissues and microfluidic technology, the model enables systematic, animal-free testing of how dietary ingredients affect brain health. This innovation offers unprecedented insight into cognition, aging, and brain development, providing a powerful tool for the food industry to develop targeted nutritional products and empowering consumers to make informed dietary choices to support brain function throughout life.
NIZO at Fi Innovation Tour 2025
With the innovation Gut-brain Axis on Chip, NIZO has also been selected to be part of the Fi Europe 2025 Innovation Tour (Tech-Led Ingredient Innovations & Solutions), which will be guided on Wednesday, December 3, from 11.00 – 12.30.
If you are not able to join the Innovation Tour, we welcome you to visit us at our stand: 40B153
NIZO’s on-site presentation at Fi Conference Theatre
- Tuesday, December 2, 2025 3:40 PM to 4:05 PM · 25 min. (Europe/Berlin)
- Fi Conference Theatre, 72M54
Topic: Beyond the field – Optimising pulse proteins from cultivation to consumption
Pulses are a sustainable, protein-rich solution for the future of food. These nitrogen-fixing crops not only support regenerative agriculture through crop rotation but also offer high protein yields, making them ideal candidates for plant-based innovation. While traditional research in breeding has focused on yield and resistance, the effect of cultivars on processability and flavour of next-generation pulse cultivars remain largely unexplored.
In our latest research, we evaluated different cultivars of soy, chickpea, and faba bean – grown under different conditions – to assess their performance across the full value chain, from field to final product. We examined overall and protein yields and extractability, protein composition, and flavour profiles using advanced LC and GC-MS techniques, connecting data from growth of different cultivars to sensory perception. We also tested both dry and wet processing methods to evaluate ingredient functionality in plant-based dairy, bakery and meat alternatives.
The results provide valuable insights for seed breeders, ingredient developers, and food manufacturers, highlighting how cultivar choice can significantly influence product quality, flavour, and functionality. This knowledge is key to driving the development of next-generation plant-based ingredients and products that meet both sustainability and consumer expectations.
Senior Project Manager Protein Technology
Make an appointment!
In addition to our exciting presentation, 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.
Head of Sales & BDM
Business Development Manager
Marketing Manager
Fi Webinar Series
Dr. Emma Teuling – Scientist Protein Technology gave presentation during the Fi Webinar series, which are available on demand.
Two-thirds of European believe that ultra-processed foods (UPFs) contribute to obesity, diabetes and other lifestyle-related health issues (67%).1 Meanwhile UPFs emerged as the number one food concern for US consumers, ahead of saturated fats and sugar.2 Nonetheless, UPFs are fully embedded in many Western diets, with a majority (58%) of the average British daily energy intake consisting of UPFs.3
In the face of the rising consumer awareness of UPFs, the F&B industry faces the complex task of reformulating products to meet consumer demands for transparency and simplicity. How can brands create healthier products that have undergone less processing, contain fewer additives, and boast more natural ingredients?
Watch this Fi Global Insights webinar to explore the latest approaches to reformulation, focusing on effective strategies for reducing salt, fat, and calories while addressing concerns around ultra-processed foods.
References:
1. https://www.eitfood.eu/files/Consumer-Perceptions-Unwrapped_Consumer-Observatory-Report-1.pdf
2. https://www.ingredientsnetwork.com/ultra-processed-foods-are-the-top-concern-among-news124159.html
3. https://bmjopen.bmj.com/content/6/3/e009892
Fi Europe 2025 dates & location
| Date | 1 – 4 December 2025 Fi Europe 2025 |
| Location | Paris Expo Porte de Versailles France |
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