News


NIZO and BaseClear state-of-the-art microbial genomic solutions

NIZO and BaseClear state-of-the-art microbial genomic solutions

23 February 2017

NIZO food research  and BaseClear, the genomics service and solution provider, have joined forces to offer a complete solution package for microbial genomics research.

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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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2-day courses Spray Drying, Membrane concentration & evaporation: From theory to practice

2-day courses Spray Drying, Membrane concentration & evaporation: From theory to practice

12 December 2016

Learn the ins & outs of spray drying and membrane concentration and catch up on the latest developments to optimise your process and save on costs

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Proudly presenting our new brand identity!

Proudly presenting our new brand identity!

14 November 2016

For better food and health

The growing world population needs better food: healthier, tastier, more affordable and produced more sustainably. We know better food is essential for better health. Our passion is accelerating innovations together with our customers, applying our combined expertise in bacteria, proteins and processing. Together we deliver sustainable solutions for better food and health:

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Bridge2Food Protein Course

Bridge2Food Protein Course

9 November 2016

Why do we need to stabilise proteins? What are principles behind (de)stabilisation? What are the effects of processing and ingredients on protein stability? These questions will be answered during the presentation of Els de Hoog, PhD on ‘Protein Stabilisation and Emulsification’ at the Bridge2Food Protein Course.

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Core-shell particles at fluid interfaces: Performance as interfacial stabilisers

Core-shell particles at fluid interfaces: Performance as interfacial stabilisers

15 September 2016

On 14 September 2016 Christian Buchcic, supervised by Hans Tromp of NIZO and Marcel Meinders and Prof. Martien Cohen Stuart of WUR, successfully defended his thesis entitled ‘Core-shell particles at fluid interfaces: Performance as interfacial stabilisers’. This work was funded by TIFN.

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