Ede, 7 June 2017 — NIZO, Royal FrieslandCampina and NutriLeads are joining forces in the CHALLENGE consortium. CHALLENGE aims to develop new food ingredients that will support resistance to infections, as well as affordable and predictive research models in healthy volunteers to allow companies accelerated market access.
By Laurice Pouvreau – Senior scientist Protein functionality.
Protein is an essential nutrient in food and is, in addition, the main structuring agent of our food. The consumer attitude towards their food is always evolving based on the available knowledge to them. The 2017 Protein Trends & Technologies Seminar aims at helping companies to foresee the market trends in protein food products right now and where the market is going to. With over 250 attendees, the meeting was very well attended both by marketing and R&D groups.Read more
Combination of food process modelling and experimentation accelerates innovation
At today’s Advanced Process Modelling Forum Process Systems Enterprise (PSE), the Advanced Process Modelling company, and NIZO, the world’s leading food & nutrition contract research organisation, announced the formation of the Centre of Excellence (CoE) for Food Product and Process Modelling.Read more
By Sacha van Hijum – Principal Scientist Microbiomics
The relation between the microbiome, and health and disease is increasingly recognized and documented. Development of new therapeutics and probiotics targeting the microbiome to promote gut and skin health is of importance for many companies. To this extent Global Engage successfully hosted the 11th meeting in the global series.Read more
Have you considered using Pulse proteins in your product to replace dairy- or soy proteins? And have you also experienced that the taste and flavour aspects limit the use of these proteins? At NIZO, we recently published a review article providing a comprehensive overview of what is known about the origin and remedies of taste and flavour aspects of pulse proteins. The article covers different pulses, the compounds that cause off-flavours and the technologies that improve, remove, modify or mask the flavours of pulse proteins.Read more
Tuesday, the 24th of January, a group of international participants visited NIZO for the annual “Membrane Concentration and Evaporation” course. A mixed group of R&D managers and food technologists from Spain, Switzerland, America and Scandinavia were represented, from different industries, such as biotechnology, plant ingredients, coffee and dairy. Interested to find out more?Read more
Together with various partners in the dairy industry, we recently launched an initiative to reach consensus on the use of a method to detect and quantify highly heat resistant bacterial spores in dairy powders, with a focus on those spores that cause product defects.
We are currently planning to expand the Spores Consortium initiative to various non-dairy powders (e.g. cocoa, soy, pea) and are open to welcoming additional partners!Read more