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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. Food industry professionals will get their first chance to try the new ice cream at the Innovation Lab during the Horecava trade show in Amsterdam’s RAI convention center from January 12-15.

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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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Reduced fouling and extended run time in dairy powder plant

Reduced fouling and extended run time in dairy powder plant

18 October 2013

NIZO food research has assisted United Dairy Men of Arizona (UDA)  with improving their drying process. Based on NIZO’s models (Premia) to predict product-process interactions and on a joint review of the process by NIZO and UDA,  improved set points could be determined resulting in reduced powder build-up, extended runtimes and thus reduced costs at a higher output.

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Optimal food structuring for enhanced satiety

Optimal food structuring for enhanced satiety

3 May 2013

Satiation by a food can be increased by specific structuring that leads to sedimentation of an energy-dense layer in the stomach. This is the outcome of a study within the Top Institute Food and Nutrition by scientists from NIZO food research and IFR. This effect can be used to help consumers to reduce their caloric intake.

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Breakthrough with non-invasive gut health testing

Breakthrough with non-invasive gut health testing

4 April 2013

Greater proof for functional food claims on the horizon

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Listening to what the tongue feels

Listening to what the tongue feels

30 January 2013

Creaminess or astringency of new foods can be determined by measuring the sound generated by the food interacting with the tongue during consumption. This new technology, developed by NIZO food research, records and analyses the sound of rubbing of the tongue against the food , and can be used to predict the sensory effects of food innovations.

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