News

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.

We are pleased to announce that Stacy Pyett, Key Account Manager at NIZO, has been elected as a member of the IFT Board of Directors. As of September 1, 2018, Stacy Pyett will serve a three-year term.

On 27 November 2017, Nina Chatsisvili defended her PhD thesis ‘Plant protein colloids in food emulsions’, at the University of Utrecht, The Netherlands.