Els de Hoog – Fi Webinar Series: Salt & Fat Reduction

At the Fi Webinar Salt & Fat Reduction on the 1st of October, our Senior Project Manager Flavour & Texture Dr. Els de Hoog, will talk about technical solutions for reducing fat and salt in foods while preserving flavor, nutrition, and shelf life, using sensory science and NIZO case studies to demonstrate reformulation innovations.

Webinar: Developing reduced salt and fat products, without compromising taste

As awareness of the connection between diet and health continues to grow, the need for healthier food options is becoming more evident. In this presentation, we’ll explore innovative approaches to reducing fat and salt while maintaining flavor, nutritional quality, and shelf life. By applying sensory science and advanced flavor perception techniques, we can achieve better reformulation outcomes. Els will present insights from NIZO’s specialized case studies and innovations, highlighting the science behind effective food reformulation.

The presentation of Els will take place on the 1^st of October from 11:25 to 11:40 CEST and concluding with a live Q&A session (11.45-12:30 CEST).

About NIZO

Based in Ede, the Netherlands, NIZO is a globally leading, private, and independent contract research organization specializing in food and health innovation.

Over more than 75 years of development, NIZO has evolved alongside the continuous innovation in the food industry, bringing together experts in many different areas of food science and production, including protein technology, fermentation, bioinformatics, health, food processing, food safety and sensory experiences of food. These steps come together in our NIZO Pilot Plant – the largest open-access & food-grade pilot and scale-up plant in Europe.

NIZO leverages the integrated power of science and technology to assist food companies from the laboratory scale to the semi-industrial level. This enables food companies to achieve their innovation goal more effectively, sustainably, and efficiently, ultimately leading to better food and health.

NIZO today focuses on 4 high-value propositions:

• Protein Transition
• Sustainable Processing, Upscaling and Contract Manufacturing
• Fermentation & Food Safety
• Health Benefits Substantiation