NIZO Dairy Webcast Series
As a renowned food innovation partner, NIZO offers a holistic approach to successfully bringing products to market. In a 4-part webcast series dedicated to dairy, experts from NIZO will tackle some of the key challenges facing the dairy industry and ingredient companies. And they will explain how NIZO is innovating with real customers to optimise the opportunities in production and in the market. Each webcast will be shown live and will then be available on-demand for you to watch at your convenience.
- Dairy Processing – online available
- Food Safety & Chain Control – online availabe
- Health benefit impact – online available
- Protein Transition – coming soon
Part 1 – Smarter Processing
In the webcast on Dairy processing, optimising processes to reduce costs and add value, professor Peter de Jong, Principal Scientist Processing for NIZO, takes you on a journey to discover how combining new process technologies and top-notch product knowledge can help you stay ahead of the competition.
This webcast covers:
- NIZO’s 4 unique values
- Unexplored ways to cut costs: finding the ‘low-hanging fruit’
- How to use new process technologies to improve the value of dairy products
- The role of data analysis in optimising processes and upscaling capacity
- Real-live cases from the industry
Part 2 – Food Safety & Chain Control
NIZO’s multidisciplinary capabilities can help you protect your products and brands. We ensure we have the most up-to-date knowledge about microbiological hygiene, as well as residues and chemical contaminants that may be found in milk, dairy products and dairy alternatives. In the webcast Food Safety & Chain Control, Vesela Tzeneva, Senior Project Manager Food Safety, explains NIZO’s expertise throughout the entire chain; from raw materials and ingredients, through formulation and processing, up to your final consumer product at the time of consumption. With insight and interpretation, we turn complex results and data into real, concrete solutions.
This webcast explains how we do that in practice based on four dairy related topics:
- Pathogens in cheese (see case)
- Bacterial spores in UHT products
- Undesirable bacteria in spoiled products
- Mould in dairy alternatives
The next two webcasts will focus on the Protein Transition and the Dairy Health Impact and will be broadcasted soon.
Part 3 – Designing and substantiating healthier products
Among the opportunities facing the dairy sector, we see increasing consumer demand for healthier products, as well as for products perceived as ‘more natural’, with fewer additives. Besides, there is also greater market interest for products enriched with health-benefit ingredients, such as prebiotic fibres, bio-active proteins and probiotics. Milk is the ideal basis for the common dairy products, but also for sports and medical nutrition. Besides, the industry continues to develop new ingredients to meet evolving market and consumer demands.
Therefore, the dairy industry thus faces a dual challenge: to develop products that are healthier, and to substantiate those health benefits.
In the on-demand webcast Designing and Substantiating Healthier Products Natalie Hotrum, Senior Project Manager Dairy Technology, explains how to explore and substantiate health benefits in dairy foods. This webcast will explain how we do this in practice, based on four dairy related cases:
- ’Clean Label’ low calorie ice cream without additives.
- Observing the potential role of the product matrix on the rate of amino acid absorption in the gut.
- Exploring the potential health impact of soluble fibre as a prebiotic.
- Using dairy foods as a matrix for probiotics.
For more than seven decades, NIZO has been working with dairy producers to increase the value of their applications. We have developed our own culture collection, casein micelle models, spray drying models, and high-throughput sequencing platforms for food safety and chain control, to name only a few.