Cases

PLANT-BASED EMULSIFIERS ARE PAVING THE WAY FOR OIL-FREE EMULSIONS

PLANT-BASED EMULSIFIERS ARE PAVING THE WAY FOR OIL-FREE EMULSIONS

New research at NIZO is focussing on ways to stabilise water-in-water emulsions for applications that include low-fat foods. To meet the demand for label-friendly food additives in such food products, these stabilisers are based on zein – a naturally occurring insoluble plant protein – that...

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Microbiome Profiling Techniques Reveal Effects of Iron Fortification on the Infant Gut Microbiome

Microbiome Profiling Techniques Reveal Effects of Iron Fortification on the Infant Gut Microbiome

Three studies published in the journal Gut over the past 5 years describe how the gut microbiome of African infants is affected not only by dietary iron but also by the combination of iron with antibiotics – a widely prescribed medication in developing countries. These studies involved...

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THE SWEET TASTE OF SUCCESS: A DELICIOUS, LOW-CAL SOFT SERVE ICE CREAM. UNDER 100 KCAL PER 100G THANKS TO NATURAL PROTEIN TECHNOLOGY

THE SWEET TASTE OF SUCCESS: A DELICIOUS, LOW-CAL SOFT SERVE ICE CREAM. UNDER 100 KCAL PER 100G THANKS TO NATURAL PROTEIN TECHNOLOGY

NIZO has produced the world’s first soft serve ice cream under 100 kcal. It contains very low-fat (0,8%) and 25% less sugar, yet tastes creamy and delicious. NIZO’s ice cream contains only 99kcal per 100 grams of ice cream. Regular soft serve has more than 160 kcal per 100g.

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Aurealis Pharma: Development and Tech Transfer of a Live Biotherapeutic Product (LBP)

Aurealis Pharma: Development and Tech Transfer of a Live Biotherapeutic Product (LBP)

Aurealis Pharma came to NIZO in 2013 for the development of its proprietary technology, which utilizes genetically modulated lactococcus lactis bacteria that are able to in situ express a variety of therapeutic proteins in the diseased human chronic wound tissue, thus modulating the local immune...

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Better-digestible ingredients

Better-digestible ingredients

In developing ingredients for nutrition applications (like infant foods), digestibility is an important parameter. That is why Kerry Ingredients commissioned us to independently determine the digestibility of Kerry’s Ultranor Beta™ (beta-casein enriched) product versus a commercial alpha-casein...

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ETH institute in Zurich: Towards better insights in the effects of iron fortification and novel dietary treatments on the gut microbiota

ETH institute in Zurich: Towards better insights in the effects of iron fortification and novel dietary treatments on the gut microbiota

Worldwide, about a quarter of billion children are anaemic. At least half of childhood anaemia is partly caused by a lack of iron. Currently, iron replenishment therapies in underdeveloped tropical countries show minimal effect with severe advents, such as infections, intestinal inflammation and...

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