Cases

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...

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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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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...

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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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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 helped OptiBiotix 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 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...

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