On Friday, March 1, 2024, NIZO will host the official Grand Opening of its Sustainable Protein Innovation & Test Centre (SPRINT). This event marks the successful completion of a two-year project, with NIZO investing EUR 5 million, supported by The East Netherlands Development Agency (Oost NL) and the European Union. SPRINT is the one and only combination of expertise and food-grade scaling up facilities for dairy and meat analogues without compromise.
The Grand Opening: NIZO Sustainable Protein Innovation & Test Centre (SPRINT) is designed to provide valuable insights into protein transition, showcase the latest technology & equipment, share updates about the FoodValley SMEs Voucher, and offer opportunities for networking and in-depth discussions with leading experts.
|13:00 – 17:00, Friday, March 1, 2024
|NIZO Food Research, Kernhemseweg 2, 6718 ZB, Ede, The Netherlands
|12:45 – Welcome & registration
13:00 – Guided tour to the SPRINT facilities (NIZO Pilot Plant & Sensory Laboratory)
14:00 – Official opening | Presentations on the following topics:
– Protein transition without compromising on Taste
– Update on the latest technologies & equipment
– Update on the FoodValley SMEs Voucher
15:30 – Networking | Discussion with experts | Sample tasting | Snacks & drinks
If your company is looking for cutting-edge solutions in alternative meat and dairy, or needs guidance on smart food processing, we cordially invite you to attend this event!
In response to the Covid-19 pandemic, EU government leaders have decided to establish an “EU Next Generation” recovery program. Part of this is the REACT-EU program that is being implemented for the Dutch provinces Overijssel and Gelderland by the European subsidy program OP Oost 2014-2020. With this program, the EU is driving a green, digital and resilient recovery of the regional economy. The “Gedeputeerde Staten” (Provincial Executive) of Gelderland decided to grant a subsidy from the budget of this program to NIZO for the ‘Sustainable PRotein INnovation and Test centre (SPRINT)’ project.
The SPRINT project addresses the challenges of sustainable food production and meets the growing demands of food companies for food-grade scale facilities. To achieve the sustainability goal in food production, a crucial step involves transitioning from animal to vegetable raw materials or other renewable raw materials. Examples include yeasts, moulds, algae and bacteria grown on residual flows and the fullest possible use of these raw materials for human consumption. In recent years, various start-ups, scale-ups and SMEs have developed technologies on a lab scale for sustainable ingredients for use in food. However, they lack food-grade testing and scale-up facilities and rely on accessible, affordable, and food-grade third-party facilities. These are not sufficiently available in the region.
During this period, although NIZO Food Research has a well-equipped pilot plant, it was mainly suitable for processing milk and other liquids with well-dissolved or dispersed components. Over the years, NIZO has built up a lot of knowledge for the processing of a wide variety of vegetable and microbial raw materials. However, for further process optimization and upscaling, an upgrade of existing equipment and the investment in new equipment is necessary.