Ede, 5 September 2017 – Recently, TH Group launched their TH True Herbal products in Vietnam.
Two years ago, these innovative superfood beverages were introduced in the United States, after a
successful collaboration with NIZO. Due to the success in the United States, it was decided to
introduce the beverages in Vietnam. The beverages will arrive on the shelves of all major
Vietnamese supermarkets this year.
NIZO characterized the faecal microbiota of breastfed infants and formula-fed infants at 17 time points during the first 12 weeks of life, together with 5 partners*. The frequent sampling and the use of different molecular technologies gave a very detailed description of the development of the microbiota during life’s early stages.
Worldwide, about a quarter of billion children are anaemic. Currently, iron replenishment therapies in underdeveloped tropical countries show minimal effect with severe advents. New research of our experts together with scientists of ETH Zurich, the Jomo Kenyatta University of Agriculture and Technology (Kenya) and the Swiss Tropical and Public Health Institute, shows that prebiotic GOS may counteract the adverse effect of iron on the infant gut microbiome while maintaining efficacy against anaemia.Read more
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.Read more
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.
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.Read more
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.Read more
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.Read more