News


Juiciness enhances the salt perception of meat products

Juiciness enhances the salt perception of meat products

3 December 2012

By influencing the juiciness of processed meat products, a salt reduction of 15% or more can be achieved while retaining the same salt perception. Researchers of NIZO, in the frame work of the Top Institute Food and Nutrition, have tested this in sausages that varied in salt level and serum release but not in firmness.

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Improving the structure of high-protein foods with their peptides

Improving the structure of high-protein foods with their peptides

2 October 2012

The structure of high-protein foods formed during heat-induced aggregation and gelation can be controlled by the addition of peptides. Depending on the need, both stronger and weaker gels can be made in this way. This is the outcome of research by NIZO scientist Hans Kosters in the framework of Top Institute Food and Nutrition and carried out at the Laboratory of Food Chemistry of Wageningen University.

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Fancy a grass sandwich?

Fancy a grass sandwich?

26 September 2012

Will people soon be able to enjoy a nice grass meal, just like cows? NIZO food research in Ede is researching this interesting question.

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NIZO expert accelerates innovation in Sports Nutrition

NIZO expert accelerates innovation in Sports Nutrition

13 August 2012

NIZO food research and InnoSportNL will work together to link the effects of ingredients and foods on the performance, physiology and achievements of athletes. The outcomes will be applied to improved sports nutrition as well as for food(ingredients) for healthy ageing and weight management and clinical foods.

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Probiotic prevents diarrhea in children

Probiotic prevents diarrhea in children

21 February 2012

The probiotic Lactobacillus reuteri prevents acute diarrhea in children with lower nutritional status.  This is the outcome of a unique study carried out with almost 500 children from low-socioeconomic communities in Jakarta, Indonesia. This should give a boost to the development of simple, (dairy) foods with the right probiotics.

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Natural proteins to replace fats

Natural proteins to replace fats

17 October 2011

In the coming years food producer VION Food Group and research company NIZO food research will be collaborating intensively to develop natural protein-based ingredients to replace fats in their products.

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RuBisCo: from waste product to food ingredient

RuBisCo: from waste product to food ingredient

10 May 2011

Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors.

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Aroma of food affects bite size

Aroma of food affects bite size

26 March 2011

Bite size is affected by the intensity of the aroma of the food being consumed and suggests that aroma may be used as a means to control portion size. This is the outcome of research by scientists from Wageningen University, Top Institute Food and Nutrition and NIZO food research, published in Flavour.

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Whey protein against intestinal inflammation

Whey protein against intestinal inflammation

2 December 2010

NIZO food research has shown that cheese whey protein protects against intestinal inflammation by stimulating beneficial bacteria and by enhancing the protective mucous layer in the gut.

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Abundant plant protein extracted for food application

Abundant plant protein extracted for food application

1 October 2010

NIZO researchers have developed a technology to make the most abundant plant protein in the world available for food applications while maintaining its nutritional and functional properties.

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