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.
Evaluate and test your product for pathogen inactivation or growth, safely
Food safety is a constant challenge, and testing your product concept for potential pathogen growth using real microbes is a key step before going to market. At the same time, you don’t want to take the risk of potentially introducing dangerous pathogens into your own facilities, by conducting challenge tests at your site.
With our complete, food-grade pilot plant, we can produce your product concept and then inoculate it right off the production line in our BSL2 facility, with pathogens or spoilage organisms from our in-house collection. It stays under controlled conditions, safe and far away from your own premises.
We can also produce small batches of your product with variable compositions directly in our BSL2 facilities, and inoculate them with pathogens before processing, to determine the effect of manufacturing conditions.
In service labs, we keep the spiked products under a variety of conditions, to monitor bacterial growth and concentrations after processing and over time. Then we interpret the data, and provide you with practical, independent advice, based on more than70 years of experience and expertise in the control of pathogens, spoilage microorganisms and contaminants in foods.