Solutions

Tuning plant protein functionality: from extraction to application

Tuning plant protein functionality: from extraction to application

Which plant proteins are suitable for mass production, in taste, functionality and profitability? This question is critical, as the  world population is expected to grow above 9 billion people in 2050 and the demand for high nutritional foods and proteins will increase. Common issues with commercial plant proteins are their low solubility and off-taste.

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Production of hydrolysate for infant formula

Production of hydrolysate for infant formula

“To nourish the world’s children for their best start in life” is the mission of Mead Johnson Nutrition”, says Robert Hazenberg, Sourcing Coordinator Ingredients of Mead Johnson Nijmegen. “To realise this, we are committed to using the highest quality ingredient sources from reputable vendors in all our products.”

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Recovering Protein from Microalgae

Recovering Protein from Microalgae

Renewable Algal Energy (RAE) is a biotechnology firm producing refined raw materials from algae. As part of an effort to introduce a new Algal Protein Isolate into the food and nutraceutical markets, RAE contracted us for assistance in developing a process to produce this protein and to efficiently bring it to market.

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Rubisco extracted for food application

Rubisco extracted for food application

RuBisCo, the most abundant protein in the world, present in every “green” plant can now be extracted as a protein ingredient for the food market. Our experts have developed an extraction method resulting in a colourless protein isolate having an excellent solubility.

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Exploring the satiety potential of pea protein

Exploring the satiety potential of pea protein

Proteins are effective food ingredients to trigger feelings of satiety, either fast or slowly. There is little chance of  predicting the satiety potential of a protein by merely examining its amino acid composition. Therefore, French ingredient companyRoquette turned to us to benchmark their novel ingredient Nutralys®, a pea protein isolated from the yellow pea.

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Meat alternatives with ‘bite’

Meat alternatives with ‘bite’

Many consumers consider replacing meat by vegetable alternatives due to sustainability issues. However they are not willing to give up the sensory reward of eating meat. In our protein centre a technology has been developed to build meat alternatives that meet consumers’ requirements.

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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 and a commercial sodium caseinate.

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Rapid screening of probiotics and prebiotics in a gut-like environment

Rapid screening of probiotics and prebiotics in a gut-like environment

New potential probiotics and prebiotics are identified on a daily basis and it is practically impossible to test all these bacteria and compounds in clinical trials. To pre-select the bacteria and compounds with the highest potential of exerting a probiotic or prebiotic function we have developed the Microcolon System.

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Optimisation & production of your next generation probiotic

Optimisation & production of your next generation probiotic

With our 68 years of expertise, we have successfully optimised and up-scaled the production of several next generation probiotics. Strains with potential probiotic benefits, selected from a healthy human gut and skin, were produced in our food grade NIZO Processing Centre, delivering viable biomass for human clinical trials.

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Protein Overexpression and Bacterial Therapeutics

Protein Overexpression and Bacterial Therapeutics

We have developed the proprietary NICE system for overexpression of proteins in the food grade bacterium Lactococcus lactis. This system allows for tightly controlled expression of proteins using the food grade inducer peptide nisin. This system can be used as a safe platform for expression of proteins that have a potential to be used as biotherapeutics.

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Microbiota platform Insight in host-microbe interactions

Microbiota platform Insight in host-microbe interactions

NIZO has a microbiota profiling and quantification platform in place.

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Analyzing microbiota: finding opportunities for modifying composition

Analyzing microbiota: finding opportunities for modifying composition

In a recent project for a large personal care company at NIZO, we have used bioinformatics tools to analyze DNA structures (genome sequences) of 50 bacteria with different roles in the skin microbiome (healthy or dysbiotic microbiome).

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Gene-based strain selection for cheese starter cultures

Gene-based strain selection for cheese starter cultures

Consumers’ awareness of healthy diet choices has triggered a trend towards low fat and low salt cheeses. One of the key parameters to acceptability and thus the success of these ‘low’ varieties is the flavour quality.

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Control of mycotoxins in the dairy chain

Control of mycotoxins in the dairy chain

Mycotoxins 
Mycotoxins are toxic metabolites formed by contaminant moulds. Introduction of mycotoxins in the production chain can occur at different levels, for example via contaminated feed consumed by dairy cattle or growth of contaminant moulds during cheese ripening and storage. Dairy companies require risk assessments of mycotoxins and effective control measures.

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Benchmark your protein ingredient

Benchmark your protein ingredient

How to position your protein ingredient in the market: Improved functionality?Or replacing your current ingredients? Our bench marking study compares your protein ingredients with reference products.

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How to use confocal microscopy to tackle reformulation challenges

How to use confocal microscopy to tackle reformulation challenges

Who in the food industry isn’t talking about reformulation these days? Either for clean label or applying plant proteins? Or reduced fat, sugar or salt?

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Potent probiotics

Potent probiotics

Probiotics will continue to dominate the functional foods category since their true potential is still to be unlocked.

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B-vitamin production

B-vitamin production

NIZO food research has introduced a new approach to food-fortification based on fermentation.

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Clean label ingredients and new fermented foods

Clean label ingredients and new fermented foods

There is a consumer trend in food towards healthy and “natural” ingredients.

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DSM and NIZO: quick time to market

DSM and NIZO: quick time to market

DSM decided to outsource the isolation and purification of their new products to NIZO food research.

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Food applications for potato protein isolates

Food applications for potato protein isolates

Potatoes – not only for starch. When Solanic wanted to introduce its new potato protein isolate to the market, they needed unique food applications for their ingredient to help convincing their customers.

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More profit from cheese

More profit from cheese

Based on NIZO food research’s expertise in optimising cheese productions, a new customer requested to optimise their cheese production line.

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Purac, Givaudan and NIZO: Healthy and tasty soy drinks

Purac, Givaudan and NIZO: Healthy and tasty soy drinks

Soy based foods have proven to be products that can meet current health requirements in a society with increasing over-eating and unhealthy diets. That is why a consortium of ingredient companies and research organisations embarked on a 3-year project for the development of healthy and tasty soy-based drinks.

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Heat-resistant spores

Heat-resistant spores

Inactivation while retaining optimal product characteristics.

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IntelliCap®

IntelliCap®

Obtain and analyse samples of the small intestine via IntelliCap® . This is likely to lead to a greater understanding of the significant role the gut microbiome; and with it, opportunities for new therapeutics.

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Proof of Concept “Challenge” trials

Proof of Concept “Challenge” trials

The resistance enhancing effect of your food ingredient. NIZO developed human challenge models for determining how the human body can cope with such ´challenges’ to infection resistance.

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The PEARL consortium

The PEARL consortium

The PEARL consortium aims to develop integrated pipelines of preclinical models and early stage Proof of Concept (PoC) clinical trials to more successfully identify and develop functional ingredients.

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Cell culture platform

Cell culture platform

Rapid screening of food ingredients.

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SIMPHYD platform

SIMPHYD platform

The digestive properties of your food ingredient.

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Starch based creaminess enhancer

Starch based creaminess enhancer

Fat is the main determinant for the creaminess perception in many dairy products. Replacement of fat in food products is a major consumer driver for food and ingredient companies.

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