Deliver safe and microbiologically stable food products by design, with minimal spoilage and maximal shelf life

The global food market is constantly changing. From consumer demands like Clean Label products and plant-based proteins to business imperatives such as reducing costs, the industry has a constant need for new ingredients, production processes and food products. In delivering them, food safety your license to produce. Any lapse from the highest food safety levels could lead to public health issues, costly product recalls, damage to your brand reputation and more food wastage.

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Speed your route to market

In today’s fast-moving food market, there is huge demand for new ingredients and new food products. And that, in turn, means you need new, adapted or optimized food production processes. Naturally, the end result must taste, look, feel and smell right – but cost and time-to-market are also critical to success.

The NIZO food grade pilot plant

The NIZO food grade pilot plant for a stable supply of key ingredients is open! Measures have been taken to work safely, also during these challenging times. Our equipment is up and running and our scientists and operators are stand-by.

Ensuring food safety, stopping spoilage and contamination

NIZO’s multidisciplinary food safety and chain control expertise helps you navigate this challenging landscape with confidence. We support you in both R&D and quality assurance, helping you ensure safety and quality for new and existing products. In addition to contract research, we offer expert consultancy and troubleshooting services to solve incidents quickly and efficiently. 

You can call on our experts’ support throughout the entire food production chain: from raw materials and ingredients, through formulation and process development to the finished product. Key services include: 

  • Detecting, identifying, quantifying and characterising microbial and chemical contaminants 
  • Specifying maximum safe contamination levels 
  • Predictive modelling of microbial growth and inactivation, including bacterial spores 
  • Process and product characterisation 
  • Control strategy optimisation 
  • Validation of microbial growth inhibition and inactivation in end products 
  • Shelf life assessment 
  • Identifying and characterising spoilers / pathogens in end products 
  • Root cause analysis for track & trace support  

Wide-ranging food microbiology expertise

With over 70 years’ experience in the control of pathogens, spoilage microorganisms and food contaminants, you can rely on us to help protect your image and brand. We are also active in precompetitive consortia and advising standards bodies, developing new expertise and approaches for the wider industry. Drawing on this wide-ranging experience, we manage multidisciplinary food safety projects, interpreting the often complex results to provide real insight and hands-on solutions that ensure food safety by design. 

Any questions?

Raymond Kievit is happy to answer all your questions.

Meet Raymond Kievit