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.
Enabling proactive food safety management for the dairy industry
The safety and quality of dairy ingredients and raw materials can be impacted by many ‘outside’ factors. Pesticides, herbicides, veterinary drugs, environmental factors, cleaning agents and more may leave their traces, even after processing. Standards, guidelines and regulations often change quickly, making it difficult to find the relevant information you need in a timely manner.
NIZO has over 70 years of heritage in the dairy sector. By combining that with our multidisciplinary nutrition, clinical and microbiome expertise, we can provide the insight you need on contaminants in the dairy chain – and what they mean for your business.
A lot of scientific information may be available on a compound or contaminant; we can sift through it to target the relevant information. For example: what is the compound, how does it relate to dairy ingredients, are there specific accepted levels, is there monitoring data, etc. We can then turn this insight into real answers to your practical questions.