News

Have you considered using Pulse proteins in your product to replace dairy- or soy proteins? And have you also experienced that the taste and flavour aspects limit the use of these proteins? At NIZO, we recently published a review article providing a comprehensive overview of what is known about the origin and remedies of taste and flavour aspects of pulse proteins. The article covers different pulses, the compounds that cause off-flavours and the technologies that improve, remove, modify or mask the flavours of pulse proteins.

Tuesday, the 24^th of January, a group of international participants visited NIZO for the annual “Membrane Concentration and Evaporation” course. A mixed group of R&D managers and food technologists from Spain, Switzerland, America and Scandinavia were represented, from different industries, such as biotechnology, plant ingredients, coffee and dairy. Interested to find out more?

Together with various partners in the dairy industry, we recently launched an initiative to reach consensus on the use of a method to detect and quantify highly heat resistant bacterial spores in dairy powders, with a focus on those spores that cause product defects.

We are currently planning to expand the Spores Consortium initiative to various non-dairy powders (e.g. cocoa, soy, pea) and are open to welcoming additional partners!

Happy holidays from everyone at NIZO. We value our relationship with you and look forward to working with you in the coming year.

‘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.

“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.

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

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:

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.

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.