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.
Using 16S sequencing to characterise the bacteria spoiling your product and determine possible causes of the contamination
When you experience microbial spoilage in a product batch, you need answers – fast. Not only which microbe is causing the spoilage, but how it got into your product, and what preventive measures you can take.
Starting with 16S sequencing, NIZO can identify living and even dead bacteria, which cannot be cultured. Based on our expert knowledge of microbiology, food chain control and food manufacturing, we interpret the results and evaluate the species and properties of the identified bacteria. This information helps to determine the risk of the contaminant and how it could have ended up in your product.
Not only can you decide what to do about your batch release, but you also have insight into where to focus chain control actions.