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.
Before your product hits the shelves, you need to be sure it offers the safety and quality required – throughout its shelf life.
By using real product versions, NIZO can help you ensure both product and process are optimised – in real and accelerated time. We perform high throughput screenings (HTS), challenge tests, and sensory evaluations. And we can help uncover the root cause of shelf life issues: whether it is microbial contamination, early spoilage, or the development of an ‘off taste or smell’ in your product over time. So you can be confident that the product you are taking to market is safe and stable.
Our versatile platforms are suitable for many food products including dairy, dairy alternatives, sauces and condiments, and more. In addition, we can establish the efficacy of (bio)preservatives and the impact of fermentation in real product. Read more:
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