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PSE, NIZO announce Centre of Excellence for Food Product & Process Modelling

PSE, NIZO announce Centre of Excellence for Food Product & Process Modelling

25 April 2017

Combination of food process modelling and experimentation accelerates innovation

At today’s Advanced Process Modelling Forum Process Systems Enterprise (PSE), the Advanced Process Modelling company, and NIZO, the world’s leading food & nutrition contract research organisation, announced the formation of the Centre of Excellence (CoE) for Food Product and Process Modelling.

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Looking back at the 4th Microbiome R&D and Business Collaboration Forum: Europe

Looking back at the 4th Microbiome R&D and Business Collaboration Forum: Europe

24 April 2017

By Sacha van Hijum – Principal Scientist Microbiomics

The relation between the microbiome, and health and disease is increasingly recognized and documented. Development of new therapeutics and probiotics targeting the microbiome to promote gut and skin health is of importance for many companies. To this extend Global Engage successfully hosted the 11th meeting in the global series.

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Congratulations to Thom Huppertz

Congratulations to Thom Huppertz

16 March 2017

We congratulate Thom Huppertz who has been appointed Adjunct Professor at the Victoria University in Australia!

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Review article in Cereal Chemistry

Review article in Cereal Chemistry

13 March 2017

Have you considered using Pulse proteins in your product to replace dairy- or soy proteins? And have you also experienced that the taste and flavour aspects limit the use of these proteins? At NIZO, we recently published a review article providing a comprehensive overview of what is known about the origin and remedies of taste and flavour aspects of pulse proteins. The article covers different pulses, the compounds that cause off-flavours and the technologies that improve, remove, modify or mask the flavours of pulse proteins.

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“1 mol/liter equals approximately 25 bar”: Looking back at the  annual NIZO courses “Membrane Concentration and Evaporation” and “Spray Drying”

“1 mol/liter equals approximately 25 bar”: Looking back at the annual NIZO courses “Membrane Concentration and Evaporation” and “Spray Drying”

2 February 2017

Tuesday, the 24th of January, a group of international participants visited NIZO for the annual “Membrane Concentration and Evaporation” course. A mixed group of R&D managers and food technologists from Spain, Switzerland, America and Scandinavia were represented, from different industries, such as biotechnology, plant ingredients, coffee and dairy. Interested to find out more?

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Spores Consortium initiative

Spores Consortium initiative

1 February 2017

Together with various partners in the dairy industry, we recently launched an initiative to reach consensus on the use of a method to detect and quantify highly heat resistant bacterial spores in dairy powders, with a focus on those spores that cause product defects.

We are currently planning to expand the Spores Consortium initiative to various non-dairy powders (e.g. cocoa, soy, pea) and are open to welcoming additional partners!

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Happy holidays!

Happy holidays!

20 December 2016

Happy holidays from everyone at NIZO. We value our relationship with you and look forward to working with you in the coming year.

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Leading the protein trend

Leading the protein trend

12 December 2016

‘Commercially available tasty protein enriched fruit juices’

More natural, more protein and more nutritional content in general; this is where the worldwide food, health and wellness market seems to be heading in the immediate future. At the HI Europe 2016 in Frankfurt visitors of our booth had the opportunity to taste protein enriched fruit juices. These protein enriched juices are the result of the Cater with Care consortium. The fruit drink aimed to increase protein consumption, maintaining health and muscle strength, was co-developed with Carezzo Nutrition within this consortium. A tasty juice, providing 10 g of protein per serving of 150 ml was developed.

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Hi Europe 2016 trends & opportunities

Hi Europe 2016 trends & opportunities

12 December 2016

“This is where you exchange, where people update each other. New concepts, ideas and new possibilities for cooperation. Always good to see at NIZO what’s coming next.” – as visitors to our booth were saying. We met with international customers from all over the world and noticed that  dairy and meat alternatives are becoming mainstream and a dramatic increase in new product launches with a plant based claim. Plant-based ingredients become the core of new product positioning.

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