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Janneke Ouwerkerk

Group Leader Food Safety & Fermentation

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Cases

Posted on May 3, 2021

Blogs

Posted on November 25, 2021

Industry perspectives from NIZO: Using fermentation to improve the sensory and nutritional aspects of plant proteins

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Posted on November 19, 2021

Industry insights from NIZO: Selecting the best food ingredients for immune health benefits

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Posted on October 27, 2021

Industry Insights of NIZO: Designing products with health benefits

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Posted on October 20, 2021

Industry Insights from NIZO: Sustainable fractionation and the future of food

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Posted on February 17, 2021

Industry Insights from NIZO: Processing makes the difference in protein functionality

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Posted on January 22, 2021

Industry insights from NIZO: The protein transition

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Posted on December 10, 2020

Tried, tested and substantiated: health clinical trials for food ingredients

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Posted on November 10, 2020

Fermentation and plant-based products

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View all our blogs

Website by: Online Marketing Agency

Janneke Ouwerkerk

Cases

The fundamental role of carriers on probiotic stability and performance

Practical method for spore enumeration in cocoa powders

Heat resistant spores in your food product

Plant protein products: safety and quality by design

Predicting Listeria growth in cheese

Clean label ingredients and new fermented foods

Blogs

Industry perspectives from NIZO: Using fermentation to improve the sensory and nutritional aspects of plant proteins

Industry insights from NIZO: Selecting the best food ingredients for immune health benefits

Industry Insights of NIZO: Designing products with health benefits

Industry Insights from NIZO: Sustainable fractionation and the future of food

Industry Insights from NIZO: Processing makes the difference in protein functionality

Industry insights from NIZO: The protein transition

Tried, tested and substantiated: health clinical trials for food ingredients

Fermentation and plant-based products