Reduced fouling and extended run time in dairy powder plant


NIZO food research has assisted United Dairy Men of Arizona (UDA)  with improving their drying process. Based on NIZO’s models (Premia) to predict product-process interactions and on a joint review of the process by NIZO and UDA,  improved set points could be determined resulting in reduced powder build-up, extended runtimes and thus reduced costs at a higher output.

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Optimal food structuring for enhanced satiety


Satiation by a food can be increased by specific structuring that leads to sedimentation of an energy-dense layer in the stomach. This is the outcome of a study within the Top Institute Food and Nutrition by scientists from NIZO food research and IFR. This effect can be used to help consumers to reduce their caloric intake.

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Breakthrough with non-invasive gut health testing


Greater proof for functional food claims on the horizon

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Listening to what the tongue feels


Creaminess or astringency of new foods can be determined by measuring the sound generated by the food interacting with the tongue during consumption. This new technology, developed by NIZO food research, records and analyses the sound of rubbing of the tongue against the food , and can be used to predict the sensory effects of food innovations.

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Juiciness enhances the salt perception of meat products


By influencing the juiciness of processed meat products, a salt reduction of 15% or more can be achieved while retaining the same salt perception. Researchers of NIZO, in the frame work of the Top Institute Food and Nutrition, have tested this in sausages that varied in salt level and serum release but not in firmness.

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Improving the structure of high-protein foods with their peptides


The structure of high-protein foods formed during heat-induced aggregation and gelation can be controlled by the addition of peptides. Depending on the need, both stronger and weaker gels can be made in this way. This is the outcome of research by NIZO scientist Hans Kosters in the framework of Top Institute Food and Nutrition and carried out at the Laboratory of Food Chemistry of Wageningen University.

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