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Hi Europe 2016 trends & opportunities

Hi Europe 2016 trends & opportunities

12 December 2016

“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.

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2-day courses Spray Drying, Membrane concentration & evaporation: From theory to practice

2-day courses Spray Drying, Membrane concentration & evaporation: From theory to practice

12 December 2016

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

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Proudly presenting our new brand identity!

Proudly presenting our new brand identity!

14 November 2016

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:

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Bridge2Food Protein Course

Bridge2Food Protein Course

9 November 2016

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.

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Core-shell particles at fluid interfaces: Performance as interfacial stabilisers

Core-shell particles at fluid interfaces: Performance as interfacial stabilisers

15 September 2016

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.

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Quantifying true consumer wanting of your product: Thelometry

Quantifying true consumer wanting of your product: Thelometry

6 September 2016

How can you determine if your customer truly wants your product? At NIZO, we developed a unique technology to quantify this consumer wanting: Thelometry.

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Villaume Kal joins NIZO as new CEO

Villaume Kal joins NIZO as new CEO

2 August 2016

NIZO food research, a global contract research organization for companies in the food and health industries, is pleased to welcome Villaume Kal (46) as the new CEO as of August 2016.

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New Dutch consortium for developing protein-rich foods

New Dutch consortium for developing protein-rich foods

20 June 2016

NIZO food research, Royal FrieslandCampina, Ruitenberg Ingredients and SONAC are joining forces in a consortium called TAPAS to develop protein-rich foods.

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Over 30% salt reduction achieved in cheese and meat products with great taste

Over 30% salt reduction achieved in cheese and meat products with great taste

11 March 2016

A consortium of dairy company FrieslandCampina, VION Food group and NIZO food research have developed a new approach for salt reduction in consumer products. As a result of this project, new  products with over largely reduced sodium levels became available on the European market. FrieslandCampina has introduced Milner cheese with great taste and bite and 40% less salt and since 2008 VION Food group has taken more than 800 tonnes of sodium chloride  out of gammon and bacon for the UK  market.

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NIZO and Gilde Healthcare join forces for growth

NIZO and Gilde Healthcare join forces for growth

7 March 2016

Today we announce that Gilde Healthcare has joined NIZO food research as a shareholder to facilitate long term growth. Ad Juriaanse (CEO) about the further support of Gilde Healthcare’s investment: “The current strategy to grow internationally in contract research is supplemented with new, innovative business models. For example, NIZO has recently developed in-house product innovations such as fibers based on plant proteins and fat-free ice cream. It also is one of the few companies worldwide that operates a state-of-the-art pilot plant to actually produce these innovations. We see this transaction as recognition of our company’s strong market position and the expertise of our staff”.

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