News

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

15-09-2016

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

06-09-2016

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

02-08-2016

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

20-06-2016

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

11-03-2016

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

07-03-2016

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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