Solutions

International collaboration for making a pizza with less fat

International collaboration for making a pizza with less fat

A low-fat pizza starts with low-fat cheese. NIZO collaborated in the European (EU) research project CheeseCoat aiming at making mozzarella-type cheese from skimmed milk, bringing the fat content from 21% down to just 3% while maintaining excellent textural, melting and flavour properties.

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Over 30% salt reduction achieved in cheese and meat products with great taste

Over 30% salt reduction achieved in cheese and meat products with great taste

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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Targeted selection of cultures for tasty cheeses

Targeted selection of cultures for tasty cheeses

The selection of proper (adjunct)starter cultures for cheese is a key element for influencing flavour formation during cheese production. NIZO has various advanced ingenious in-food screening tools for fast culture selection. These high-throughput MicroFood models enable precise characterization of e.g. acidification, lysis and flavour enzyme activities of bacterial and yeast strains.

A previous collaborative EU-funded project, coordinated by NIZO, resulted in the development of defined tailor-made smear starter cultures for surface-ripened cheeses. By assembling and characterizing an extensive collection of smear micro-organisms improved defined surface starters for cheeses, such as Tilsit and Danbo, could be constructed. The approach applied also has excellent potential for the development of smear cheeses with novel flavour properties.

A recent study at NIZO focussed on NSLAB strains that were isolated from various Dutch Gouda-type cheeses. Various species, such as L. paracasei, L. (para)buchneri and L. brevis, could be identified. Testing of such species in NIZO’s MicroCheese model showed diverse metabolic capacities and consequently flavour forming properties. The model thus enables targeted selection of strains with desired properties.

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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 diarrhoea. Together with the group of Prof. M. Zimmermann at the ETH Institute in Zurich, our experts studied whether iron fortification of anaemic Kenyan infants is associated with dysbiosis of their gut microbiota.

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OptiBiotix: Screening, Optimisation and production of probiotics: from lab to clinical trial

OptiBiotix: Screening, Optimisation and production of probiotics: from lab to clinical trial

NIZO Probiotic Optimisation Pipeline

OptiBiotix contracted NIZO to assess on a selection of OptiBiotix’ strains its genome sequence, manufacturability and gastrointestinal robustness which ultimately led to the selection of LP-LDL™. The product is now being produced by Sacco in Italy for the world market.

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Profitable processing through model based optimisation: Production capacity increased by 40%

Profitable processing through model based optimisation: Production capacity increased by 40%

Food process modelling: Food process optimization while maintaining product quality

Food process modeling is an essential ingredient for process optimisation. The use of modelling allows the exploration of innumerate processing conditions, while evaluating the effect on process efficiency and product quality. Instead of separate costly trials for each processing condition, only relatively few experiments are needed to validate a specific model and apply it.

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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 system and enabling wound healing. Later the technology was expanded to create anti-cancer products. These Live Biotherapeutic Products potentially offer sufferers of diabetic ulcers and cancer a much-improved, safer, and more cost-effective treatment option.

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Challenge: Finding the next generation toothpaste

Challenge: Finding the next generation toothpaste

Have you ever been confronted with having to optimise the flavour (i.e. taste and smell) of one of your products? And having problems choosing which direction to go? The Colgate-Palmolive company did and decided to use NIZO for helping to solve their problem.

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Understanding the physico-chemical behaviour of cocoa powder in water

Understanding the physico-chemical behaviour of cocoa powder in water

Barry Callebaut, leading manufacturer of high quality cocoa, chocolates and confectionery products, and NIZO food research worked together in a three year project, with financial support from the Dutch Ministry of Agriculture, Nature and Food Quality, to improve the fundamental understanding of the physico-chemical behaviour of cocoa powders in water. Cargill, ADM and Dutch Cocoa participated in the advisory committee for the project. “Communication is crucial in consortia,” explains project leader Igor Bodnár. “The regular progress meetings with Barry Callebaut really helped to tune our research to the requirements of the cocoa industry.”

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Aroma perception alters taste

Aroma perception alters taste

In collaboration with PepsiCo, we measured sweetness intensity enhancement when the aroma was not swallowed but given in orthonasal fashion via the nose. This was achieved by an olfactometer that allows the controlled delivery of aromas into the nose. Solutions were perceived as significantly sweeter if a sweet smelling odorant was delivered orthonasally compared to solutions without the aroma.

 

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NIZO’s contribution in developing 5 new beverages for TH Herbals

NIZO’s contribution in developing 5 new beverages for TH Herbals

TH Herbals, a company from Vietnam started in 2014, approached an international network of experts including NIZO to develop new healthy beverages for the US market based on natural, healthy superfood ingredients from Vietnam. In an 18 months project with international partners, ingredients were screened, selected and formulated into innovative beverages. The beverages were scaled-up to industrial production levels at NIZO’s processing centre which resulted in 5 new healthy beverages ready for introduction in the US market in 2015.

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Kewpie brainstorms with NIZO on recipes to entice European consumers

Kewpie brainstorms with NIZO on recipes to entice European consumers

Kewpie Mayonnaise is a leading and much-loved brand in Japan where it is used in a variety of dishes, not only as a condiment but also as an ingredient. As Kewpie mayonnaise is now available in Europe, Kewpie experts teamed up with NIZO to brainstorm on recipes that will show the full potential of the Japanese mayonnaise in European style dishes.

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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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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.

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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’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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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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