In a recent study, performed by scientists of NIZO, Sorbonne Universités Paris, Stony Brook University New York and Utrecht University, an initial step was taken towards understanding the complex dynamics of stabilizing emulsions with, for example, plant proteins, which do not dissolve in water.Read more
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.Read more
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.
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.Read more
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.Read more