News | NIZO

Posted on October 5, 2021

REACT-EU grant to NIZO for making food production more sustainable

Posted on October 4, 2021

New FoodNavigator column: How can microbial quality control help reduce food waste?

Posted on September 16, 2021

New FoodNavigator column: From biomass to high-value food product – fermented non-meat products

Posted on August 26, 2021

New NutraIngredients column: The probiotics journey, how to navigate the new opportunities and challenges

Posted on August 23, 2021

New FoodNavigator column: Making pathogen and spoiler control an integral part of dairy and plant-based product development

Posted on August 20, 2021

Dr. Alwine Kardinaal appointed as TiFN Theme Director Healthy Nutrition

Posted on August 18, 2021

NIZO welcomes André van der Wulp as Chief Operation Officer

Posted on August 9, 2021

New FoodNavigator column: Using fermentation to build flavour, health benefits, and shelf-life into dairy and plant based food.

Posted on July 28, 2021

New study shows FrieslandCampina ingredients’ Biotis SleepWell contributes to a better nights’sleep

Posted on June 23, 2021

Podcast with Gisella Frijlink by VMT

Posted on June 18, 2021

NIZO takes part in OLEAF4VALUE PROJECT

Posted on June 17, 2021

New FoodNavigator column: How computer modelling can enhance food production

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Posted on December 13, 2021

The effects of milk-derived oligosaccharides in formula-fed infants: study by Nestlé and NIZO

Posted on May 3, 2021

The fundamental role of carriers on probiotic stability and performance

Posted on April 19, 2021

Practical method for spore enumeration in cocoa powders

Posted on March 29, 2021

Plant protein products: safety and quality by design

Posted on March 23, 2021

Predicting Listeria growth in cheese

Posted on November 20, 2020

Clean label ingredients and new fermented foods

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