News


Kikkoman and NIZO collaboration results in a new  soy-milk yoghurt drink

Kikkoman and NIZO collaboration results in a new soy-milk yoghurt drink

17 July 2017

Ede, 17 July 2017 — Kikkoman Corporation of Japan and NIZO of the Netherlands are pleased to announce that their R&D collaboration has resulted in a new soy milk-yoghurt drink to be launched in Japan in August 2017. Thanks to Kikkoman’s expertise with soy ingredients and soy fermentation and NIZO’s expertise with lactic acid bacteria technologies, a great tasting soy milk-yoghurt drink was developed and is ready to launch.

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Food industry starts Sustainable Food Initiative

Food industry starts Sustainable Food Initiative

26 June 2017

Secretary Van Dam (Economic Affairs) signed on June 22, with food producers and knowledge institutions, a statement on the launch of the Sustainable Food Initiative.

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Joining forces in substantiating health benefits

Joining forces in substantiating health benefits

7 June 2017

Ede, 7 June 2017 — NIZO, Royal FrieslandCampina and NutriLeads are joining forces in the CHALLENGE consortium. CHALLENGE aims to develop new food ingredients that will support resistance to infections, as well as affordable and predictive research models in healthy volunteers to allow companies accelerated market access.

 

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Looking back at the 2017 Protein Trends & Technologies Seminar in Chicago (23-24th May 2017)

Looking back at the 2017 Protein Trends & Technologies Seminar in Chicago (23-24th May 2017)

1 June 2017

By Laurice Pouvreau – Senior scientist Protein functionality.

Protein is an essential nutrient in food and is, in addition, the main structuring agent of our food. The consumer attitude towards their food is always evolving based on the available knowledge to them. The 2017 Protein Trends & Technologies Seminar aims at helping companies to foresee the market trends in protein food products right now and where the market is going to. With over 250 attendees, the meeting was very well attended both by marketing and R&D groups.

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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 extent 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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