Posted on June 7, 2023
FoodValley NL announces voucher Instrument up to €50.000/voucher for SMEs on NIZO 75.0 STARTUP DAY
Posted on May 22, 2023
NIZO (The Netherlands) – Yaegaki (Japan): Breakthrough collaboration promises innovative approach in protein transition
Posted on May 17, 2023
Industry consortium aims to improve flavour and texture of plant-based foods
Posted on May 15, 2023
NIZO is proud partner of Next Food Collective
Posted on May 10, 2023
EGGcited scales up cellular protein ingredient from brewing side stream
Posted on April 18, 2023
Avis Nugroho defends his phd thesis: Metabolism of Lactococcus cremoris under non-growing and cheese production conditions
Posted on March 24, 2023
NIZO 75.0 – Protein Day
Posted on February 28, 2023
Consortium investigates risks of microbial contaminants in new plant-based ingredients
Posted on January 19, 2023
NIZO Webinar: Energy and Process Scan
Posted on January 19, 2023
Celebrating 75 years of NIZO
Posted on December 7, 2022
PODCAST 22: SPORE-FORMING BACTERIA AS PROBIOTICS
Posted on November 23, 2022
PODCAST 21: PRECISION FERMENTATION – MAKING THE CASE FOR ANIMAL PROTEIN WITHOUT ANIMAL

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Our latest Cases

Precision Food Safety: Fast & practical – Tracing the transmission route of microbial contamination
NIZO – PEF Technologies: Initiating a pilot for a sustainable future in food preservation
NIZO – CheeseCoat project: Novel processing technology for manufacturing low- fat mozzarella-type cheese in ready meals
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