Infant & Clinical

 

NIZO has a long track record of adding value to infant and clinical companies and improving production processes. We can often increase production yields by 5-15%.

The global infant and clinical nutrition market is large and has shown considerable growth in recent years. Especially the infant nutrition business has grown enormously. The main drivers behind this growth are the increase in disposable income, especially in China, growing birth rates in Asia, Africa and the Middle East and the rising population of working women who are looking for user friendly products.

In addition, other developments such as an increasing number of young children with specific needs, hypo-allergenic formulas, consumer migration towards premium quality offerings and the desire of companies to minimise their environmental footprint impact this growth.

The growth drives companies in this industry to keep innovating, and the need to offer premium quality products with novel ingredients continues. Regulatory requirements demand a sound scientific background for each new product to be launched in the market. In addition, infant and clinical companies continue to invest in efficient and effective processing in their factories to keep up with the global increase in demand, while minimising the environmental footprint.

NIZO has a long track record of adding value to infant and clinical companies and improving production processes. We can often increase production yields by 5-15%.

We also offer support in implementing novel ingredients in products by combining application knowledge with innovative product development techniques. We have helped many companies with efficient up-scaling in our food grade processing centre and supported clinical trials, especially in the microbiome field, to strengthen dossiers for presentation to regulatory bodies.

Publications

  • Alkema W, Boekhorst J, Wels M, van Hijum SA. Microbial bioinformatics for food safety and production. Brief Bioinform. 2016 Mar;17(2):283-92. doi: 10.1093/bib/bbv034. Epub 2015 Jun 16. PubMed PMID: 26082168; PubMed Central PMCID: PMC4793891.
  • Zoetendal EG, Raes J, van den Bogert B, Arumugam M, Booijink CC, Troost FJ, Bork P, Wels M, de Vos WM, Kleerebezem M. The human small intestinal microbiota is driven by rapid uptake and conversion of simple carbohydrates. ISME J. 2012 Jul;6(7):1415-26. doi: 10.1038/ismej.2011.212. Epub 2012 Jan 19. PubMed PMID: 22258098; PubMed Central PMCID: PMC3379644.
  • Berendsen EM, Boekhorst J, Kuipers OP, Wells-Bennik MHJ. A mobile genetic element profoundly increases heat resistance of bacterial spores. ISME journal 2016, in press
  • Jaeggi T, Kortman GA, Moretti D, Chassard C, Holding P, Dostal A, Boekhorst J, Timmerman HM, Swinkels DW, Tjalsma H, Njenga J, Mwangi A, Kvalsvig J, Lacroix C, Zimmermann MB. Iron fortification adversely affects the gut microbiome, increases pathogen abundance and induces intestinal inflammation in Kenyan infants. Gut. 2015 May;64(5):731-42. doi: 10.1136/gutjnl-2014-307720. PubMed PMID: 25143342
  • Kortman GA, Mulder ML, Richters TJ, Shanmugam NK, Trebicka E, Boekhorst J, Timmerman HM, Roelofs R, Wiegerinck ET, Laarakkers CM, Swinkels DW, Bolhuis A, Cherayil BJ, Tjalsma H. Low dietary iron intake restrains the intestinal inflammatory response and pathology of enteric infection by food-borne bacterial pathogens. Eur J Immunol. 2015 Sep;45(9):2553-67. doi: 10.1002/eji.201545642. PubMed PMID: 26046550; PubMed Central PMCID: PMC4618841
  • Pouvreau L et al Innovative Platforms in Protein Blends, 2015 December The world of food ingredients

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