News


New service offered at NIZO: cholera vaccination model to measure how food changes the human immune response

New service offered at NIZO: cholera vaccination model to measure how food changes the human immune response

31 May 2018

May 31, 2018 – Scientists from NIZO in close collaboration with Wageningen University & Research and FrieslandCampina Research & Development, have developed and validated a new test to measure if a specialty food or supplement has health-benefits in humans. The test is based on the immunological response to vaccination with a commercially available oral cholera vaccine. The three organizations have worked together for 5 years to develop this oral cholera vaccination model. The research findings were published recently in Mucosal Immunology.

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Review suggests probiotics LGG and BB-12 may promote health in high priority areas

Review suggests probiotics LGG and BB-12 may promote health in high priority areas

3 May 2018

In a recent review article, written by clinical research scientists of NIZO and CR2O, potential health benefits of the best-documented probiotic strains to date, Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animals subspecies lactis (BB-12) were reviewed.

 

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Congratulations to newly-elected member of the IFT Board of Directors Stacy Pyett

Congratulations to newly-elected member of the IFT Board of Directors Stacy Pyett

27 March 2018

We are pleased to announce that Stacy Pyett, Key Account Manager at NIZO, has been elected as a member of the IFT Board of Directors. As of September 1, 2018, Stacy Pyett will serve a three-year term.

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Plant protein colloids in food emulsions

Plant protein colloids in food emulsions

27 November 2017

On 27 November 2017, Nina Chatsisvili defended her PhD thesis ‘Plant protein colloids in food emulsions’, at the University of Utrecht, The Netherlands. Nina developed a method to convert insoluble plant protein material in sub-micron particles. These particles are so small that they do not sink when dispersed in water, so the dispersion can be used as a solution. The particles can be applied in food systems as if they are soluble. The idea for this approach came from fundamental research at the University of Utrecht. From its position between academia and industry, NIZO was able to translate this research into applicable technology.

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3 factors which decrease process efficiency in food industry

3 factors which decrease process efficiency in food industry

21 November 2017

Did you know differences in processing temperatures affect your product quality & capacity?

From processing temperatures to moisture content, find out how each of these factors affect product quality and capacity.

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How to better control undesirable microbes in the food industry

How to better control undesirable microbes in the food industry

20 October 2017

How to tackle undesirable microbes in foods, in particular bacterial spores?

High rates of spoilage before the end of shelf life of foods? Consumer complaints? Or worse, cases of foodborne illness due to consumption of your products? This must be avoided and safeguarded in production. As all foods placed on the market must be safe and of high quality, clearly, control of microbes that may cause food spoilage or that lead to foodborne illness has high-level priority in the food industry.

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Research on pea, faba bean and lupin provides impulse into application of plant-based proteins in our diet

Research on pea, faba bean and lupin provides impulse into application of plant-based proteins in our diet

16 October 2017

Ede, 16 October 2017 – If we are to meet future global food demand in a sustainable way, we need to increase the proportion of plant-based proteins in our diet. Legumes are a good source of these proteins, ideally locally grown. But further research is needed. PULSE, a recently approved SIA-RAAK consortium, focusses on developing high-quality protein ingredients from legumes.

 

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Congratulations to Fred van de Velde

Congratulations to Fred van de Velde

11 October 2017

We congratulate Fred van de Velde who has been appointed as professor (lector) of the lectureship ‘Protein transition in food’ at HAS University of Applied Sciences in the Netherlands!

 

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TH True Herbal superfood beverages are launched in Vietnam

TH True Herbal superfood beverages are launched in Vietnam

5 September 2017

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.

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NIZO identified the faecal microbiota of infants during their first 12 weeks

NIZO identified the faecal microbiota of infants during their first 12 weeks

30 August 2017

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. 

 

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