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Leading the protein trend

Leading the protein trend

12 December 2016

‘Commercially available tasty protein enriched fruit juices’

More natural, more protein and more nutritional content in general; this is where the worldwide food, health and wellness market seems to be heading in the immediate future. At the HI Europe 2016 in Frankfurt visitors of our booth had the opportunity to taste protein enriched fruit juices. These protein enriched juices are the result of the Cater with Care consortium. The fruit drink aimed to increase protein consumption, maintaining health and muscle strength, was co-developed with Carezzo Nutrition within this consortium. A tasty juice, providing 10 g of protein per serving of 150 ml was developed.

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Hi Europe 2016 trends & opportunities

Hi Europe 2016 trends & opportunities

12 December 2016

“This is where you exchange, where people update each other. New concepts, ideas and new possibilities for cooperation. Always good to see at NIZO what’s coming next.” – as visitors to our booth were saying. We met with international customers from all over the world and noticed that  dairy and meat alternatives are becoming mainstream and a dramatic increase in new product launches with a plant based claim. Plant-based ingredients become the core of new product positioning.

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2-day courses Spray Drying, Membrane concentration & evaporation: From theory to practice

2-day courses Spray Drying, Membrane concentration & evaporation: From theory to practice

12 December 2016

Learn the ins & outs of spray drying and membrane concentration and catch up on the latest developments to optimise your process and save on costs

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Proudly presenting our new brand identity!

Proudly presenting our new brand identity!

14 November 2016

For better food and health

The growing world population needs better food: healthier, tastier, more affordable and produced more sustainably. We know better food is essential for better health. Our passion is accelerating innovations together with our customers, applying our combined expertise in bacteria, proteins and processing. Together we deliver sustainable solutions for better food and health:

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Bridge2Food Protein Course

Bridge2Food Protein Course

9 November 2016

Why do we need to stabilise proteins? What are principles behind (de)stabilisation? What are the effects of processing and ingredients on protein stability? These questions will be answered during the presentation of Els de Hoog, PhD on ‘Protein Stabilisation and Emulsification’ at the Bridge2Food Protein Course.

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Core-shell particles at fluid interfaces: Performance as interfacial stabilisers

Core-shell particles at fluid interfaces: Performance as interfacial stabilisers

15 September 2016

On 14 September 2016 Christian Buchcic, supervised by Hans Tromp of NIZO and Marcel Meinders and Prof. Martien Cohen Stuart of WUR, successfully defended his thesis entitled ‘Core-shell particles at fluid interfaces: Performance as interfacial stabilisers’. This work was funded by TIFN.

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Quantifying true consumer wanting of your product: Thelometry

Quantifying true consumer wanting of your product: Thelometry

6 September 2016

How can you determine if your customer truly wants your product? At NIZO, we developed a unique technology to quantify this consumer wanting: Thelometry.

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Villaume Kal joins NIZO as new CEO

Villaume Kal joins NIZO as new CEO

2 August 2016

NIZO food research, a global contract research organization for companies in the food and health industries, is pleased to welcome Villaume Kal (46) as the new CEO as of August 2016.

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New Dutch consortium for developing protein-rich foods

New Dutch consortium for developing protein-rich foods

20 June 2016

NIZO food research, Royal FrieslandCampina, Ruitenberg Ingredients and SONAC are joining forces in a consortium called TAPAS to develop protein-rich foods.

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Over 30% salt reduction achieved in cheese and meat products with great taste

Over 30% salt reduction achieved in cheese and meat products with great taste

11 March 2016

A consortium of dairy company FrieslandCampina, VION Food group and NIZO food research have developed a new approach for salt reduction in consumer products. As a result of this project, new  products with over largely reduced sodium levels became available on the European market. FrieslandCampina has introduced Milner cheese with great taste and bite and 40% less salt and since 2008 VION Food group has taken more than 800 tonnes of sodium chloride  out of gammon and bacon for the UK  market.

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