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.
Expert sensory panels as part of chain control
Like food safety and spoilage, the sensory quality of your food product over time is an essential part of your chain control. You want to be sure that the consumer enjoys the same, excellent experience with your product, throughout its shelf life. Sensory experiences such as taste, texture, smell and mouthfeel are hard to quantify and evaluate.
NIZO’s expert sensory panel brings 15 years of experience in evaluating a broad range of food products, including: dairy and dairy alternative foods and ingredients, beverages, infant formula and plant proteins. You get clear and detailed descriptions of your product’s characteristics and how these evolve – whether it develops an off-flavour or odour, if the mouthfeel changes, etc.
And by combining this human insight with NIZO’s predictive modelling and instrumental analyses, you can gain further insight into the root causes of sensory issues, such as oxidation. Then NIZO provides you with targeted and practical advice for developing preventative measures and chain control.
Martin Ham is happy to answer all your questions.Meet Martin Ham
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