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.
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.
Develop food products with characteristics that meet consumers’ expectations
To be successful in an extremely competitive food market, your product has to offer the sensory experience the customer wants and expects, throughout its shelf life. To optimise your product composition and processing, you need quantitative data, as well as specific insight into what could be causing off flavours or odours, and whether your product’s texture or mouthfeel may degenerate over time.
By combining results from our expert panels with data from technologies such as tribology and instrumentation, NIZO can help you quantify the characteristics of your product and how they can evolve throughout its shelf life. This may include contaminants that are impacting the consumer’s experience, by adding, for example, an off-flavour or unpleasant mouthfeel.
Using our multidisciplinary expertise in food manufacturing, formulation and processing, as well as microbiology and process modelling, we can interpret the results for you, and provide you with targeted and practical advice for preventative measures and chain control.