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.Read more
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.Read more
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.Read more
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.
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