News


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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Milk protein concentrate functionality through optimised product-process interactions

Milk protein concentrate functionality through optimised product-process interactions

20 May 2015

Milk has long been known as an excellent source of nutrition, not only for the neonate, but for people of all ages. In addition to direct consumption in the form of liquid milk, it is also processed into a wide variety of other, widely popular dairy products, such as cheese, yoghurt and other fermented dairy products, all of which are found in a wide diversity of local variants throughout the world. In addition, a wide range of ingredients are produced from milk, including milk fat, lactose and derivatives thereof, such as galacto-oligosaccharides, and a wide variety of milk protein ingredients.

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High quality plant proteins now possible!

High quality plant proteins now possible!

17 March 2015

Plant-derived proteins provide an ideal answer to the increasing demand for nutritious protein-rich food, now and into the future as population growth further increases the need for proteins. However, many plant proteins available today have lost functionality during the isolation and drying processes. Scientists from NIZO food research have now developed a proven, affordable preparation process to improve plant protein quality, ready for wide application into food today.

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The Sweet Taste of Success: a Delicious, Low-Cal Soft Serve Ice Cream. Under 100 kcal per 100g thanks to natural protein technology

The Sweet Taste of Success: a Delicious, Low-Cal Soft Serve Ice Cream. Under 100 kcal per 100g thanks to natural protein technology

7 January 2015

NIZO food research has produced the world’s first soft serve ice cream under 100 kcal. It contains very low-fat (0,8%) and 25% less sugar, yet tastes creamy and delicious. NIZO’s ice cream contains only 99kcal per 100 grams of ice cream. Regular soft serve has more than 160 kcal per 100g.

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NIZO expert dr. Peter de Jong appointed professor dairy technology at VHL University of applied sciences

NIZO expert dr. Peter de Jong appointed professor dairy technology at VHL University of applied sciences

5 January 2015

As of September 1st  2014, NIZO expert Dr. Peter de Jong has been appointed as professor of Dairy Processing by VHL University for Applied Sciences for three days per week. Together with students, teachers, engineers and project companies, Professor De Jong will focus on the development and application of innovative technologies for sustainable dairy production.

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Oil-free emulsions for low-fat foods

Oil-free emulsions for low-fat foods

28 January 2014

Emulsions consisting of water-soluble ingredients instead of oil and water. That has become possible based on technology further developed by NIZO. It paves the way to low-fat or fat-free products with a creamy mouth feel.

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Consortium to predict functionality of food bacteria and probiotics based on genome sequence

Consortium to predict functionality of food bacteria and probiotics based on genome sequence

9 January 2014

A consortium of European SMEs and research institutes have joined forces to develop GENOBOX, a new bioinformatics platform for predicting the functionality of food bacteria and probiotics based on their genome sequence. The platform will allow these companies to determine specific functional benefits in a fast, cheap and reproducible way. The consortium is coordinated by NIZO food research.

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