NIZO expert accelerates innovation in Sports Nutrition


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


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


In the coming years food producer VION Food Group and research company NIZO 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


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


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


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


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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Synergistic interactions between natural preservatives maximize functionality


NIZO food research has discovered that synergistic interactions between different natural preservatives can reduce the cost in use, while improving overall functionality. The natural protein lactoferrin, known to exhibit antimicrobial activity against micro-organisms, combined with an extract of the essential oil thyme oil, almost completely inhibited growth of E. coli because of the synergistic effect of these two natural compounds.

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