News

In recent years, interest in plant proteins has grown as they are sustainable and cost effective. However, replacing dairy proteins by dairy proteins, often gives issues. One of the food products where proteins can be replaced by plant proteins is cheese. As NIZO has more than 70 years’ experience in dairy and cheese technology and more than 15 years’ experience with functionalizing plant proteins for uses as alternative to animal proteins, NIZO started a consortium together with HAS Den Bosch, Bel Leerdammer, FujiOil and Daiya Foods.

NIZO scientist have recently published a paper on the genome comparison of Lactococci originating from dairy and plant environments. The work demonstrates how advanced statistical and bioinformatic analysis allows to condense a huge amount of data into informative figures and tables for sensible data interpretation.

NIZO has the unique possibility to be partnering member of The Pharmabiotic Research Institute (PRI). The Pharmabiotic Research Institute (PRI) was founded to make Microbiotic Medicinal Products a therapeutic reality in Europe.  

NIZO is gespecialiseerd in wetenschappelijk onderzoek op het gebied van voeding in relatie tot gezondheid. Voor voedingsmiddelen onderzoek zoekt NIZO regelmatig vrijwilligers in verschillende doelgroepen.

Check out our most recent publication in the International Journal of Dairy Technology, which focusses on “Spores in Dairy - new insights in detection, enumeration and risk assessment”!

Our Business Development Manager Food Beverage and Ingredients, Ben van der Deen, visited Alberta last February, meeting with potential business partners and laying out NIZO’s expertise in the plant-protein sector. As part of the Plant Protein Alliance of Alberta’s Global Business Network series of events, Ben van der Deen had a successful networking breakfast to an audience of industry players.

NIZO congratulates MIRIS on the launch of the Miris Calibration Control Kit™, quality control material for the Miris Human Milk Analyzer™!

The TiFN Trade-Offs project, headed by Dr Herwig Bachmann, which studies the optimisation of dairy fermentations, scored 9 out of 10 at the mid-term evaluation of the project.The reviewers were very enthusiastic about the progress made in just 2 years. They noted the quality of the team. Finally they assessed the potential synergy within the project and the industrial relevance of the outcomes.

NIZO is proud to have contributed to this clinical study by assisting Azitra in development of the formulation used in this study focusing on microbiome-based cosmetics and therapeutics!