News

Last Friday, the 1st of February, Ellen Wemmenhove defended her PhD thesis entitled 'Risk assessment of Listeria monocytogenes in Gouda cheese’. She demonstrated that Gouda cheese does not support growth of this bacterium by performing challenge tests and microbiological risk assessments

Together with scientists of ETH Zurich (Switzerland) and the Jomo Kenyatta University of Agriculture and Technology (Kenya), NIZO published a third article regarding better insights in the effects of iron fortification and novel dietary treatments on the gut microbiome in Kenyan infants in the journal Gut.

gPROMS FormulatedProducts 1.3 release including Food Manufacture library tackles innovation and optimisation challenges in the food industry.

In a recent study, an initial step was taken towards understanding the complex dynamics of stabilizing emulsions with, for example, plant proteins, which do not dissolve in water.  

Scientists from NIZO in close collaboration with Wageningen University & Research and FrieslandCampina Research & Development, have developed and validated a new test to measure if a specialty food or supplement has health-benefits in humans.

In a recent review article, written by clinical research scientists of NIZO and CR²O, potential health benefits of the best-documented probiotic strains to date, Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animals subspecies lactis (BB-12) were reviewed.  

NIZO zoekt gezonde niet-rokende mannen en vrouwen (65-80j) voor een 6 weken durend onderzoek in mei-juli 2018 naar de opname van eiwitten uit zuivelproducten.

Did you know differences in processing temperatures affect your product quality & capacity? From processing temperatures to moisture content, find out how each of these factors affect product quality and capacity.

PULSE, a recently approved SIA-RAAK consortium, focusses on developing high-quality protein ingredients from legumes.