PSE, NIZO announce Centre of Excellence for Food Product & Process Modelling


Combination of food process modelling and experimentation accelerates innovation At today’s Advanced Process Modelling Forum Process Systems Enterprise (PSE), the Advanced Process Modelling company, and NIZO, the world’s leading food & nutrition contract research organisation, announced the formation of the Centre of Excellence (CoE) for Food Product and Process Modelling.

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Looking back at the 4th Microbiome R&D and Business Collaboration Forum: Europe


The relation between the microbiome, and health and disease is increasingly recognized and documented. Development of new therapeutics and probiotics targeting the microbiome to promote gut and skin health is of importance for many companies. To this extent Global Engage successfully hosted the 11th meeting in the global series.

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Congratulations to Thom Huppertz


We congratulate Thom Huppertz who has been appointed Adjunct Professor at the Victoria University in Australia!

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Review article in Cereal Chemistry


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.

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“1 mol/liter equals approximately 25 bar”: Looking back at the annual NIZO courses “Membrane Concentration and Evaporation” and “Spray Drying”


Tuesday, the 24th 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?

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Spores Consortium initiative


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!

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