The global food market is constantly changing, from milder and more sustainable processing technologies to clean label products and plant-based ingredients and dairy alternatives. These trends create new challenges for producing safe, high-quality and taste ingredients and finished food. 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.
Listeria monocytogenes in cheese; a model to determine the concentrations of undissociated lactic acid in cheese and to predict complete growth inhibition.
The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food grade fermentation technologies and the health aspects.
‘Trial & error’ is an expensive and inefficient way to design your food development and manufacturing process. By identifying risks, optimising processes and defining control strategies early in your product and process design, you may benefit from a smoother, faster ‘go-to-market’.
NIZO uses predictive modelling to determine potential risks of specific bacterial pathogens or spoilers. We then provide you with fact-based insight for shaping a more robust product and/or process, and optimising shelf-life conditions for your end product. This helps to speed up product development, fine-tune shelf life studies, and reduce go-to-market time. Read more: