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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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New gut microbiome research shows benefit of prebiotic galacto-oligosaccharides during iron supplementation

New gut microbiome research shows benefit of prebiotic galacto-oligosaccharides during iron supplementation

10 August 2017

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.

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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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