Agenda

November
2019
28

Food Safety Event VMT

NIZO's Food Safety expert Marjon Wells-Bennik will present potential resources of Listeria monocytogenes in production locations of food products at the event of VMT.
More info
December
2019
11

CHAINS

Visit our PhD student, Hent Schuurman, who will present the project 'Proteins on Steel' during this annual Dutch chemistry conference where chemists in science and industry come together.
More info

Whats new? Read these blogs

Protein, from source to digestibility: important for healthy ageing

18-10-2018

The biggest challenge is developing high-protein applications with the right properties (structure, texture, flavour, digestibility) without increasing the food product’s carbon footprint.    

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Developing flavours and products using fermentation

10-07-2018

Knowing that the final products of both coffee and cacao are the result of fermentation seems like basic information. However, most consumers are not aware that the final product is a result of natural fermentation, which is essential to final flavour formation.

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3 Factors which decrease processing efficiency

09-07-2018

Processing efficiency in both waste and energy management is a key component in reducing production costs and creating more value from ingredients. However, increasing efficiency is almost never a single straightforward solution, but a delicate trade-off between cost, energy and product quality. As such, to make the most appropriate decisions, a deeper understanding is needed of the effects of processing parameters on both product quality and capacity.

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Mead Johnson
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CONO Kaasmakers
Friesland Campina
GEA Group
Kerry Group
KraftHeinz
Douwe Egberts
PepsiCo
DSM
Danone
Onissui
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