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Janneke Ouwerkerk

Group Leader Food Safety & Fermentation

Contact Janneke Ouwerkerk

Cases

Posted on October 19, 2020

Blogs

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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Posted on September 20, 2020

Overcoming the challenges in plant based proteins

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Posted on December 5, 2019

Substantiating the health benefits of food ingredients

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Posted on October 28, 2019

Replacing sugar with naturally occurring aromas in flavoured drinks

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Posted on October 20, 2018

How to better control undesirable microbes in the food industry

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Posted on October 18, 2018

Protein, from source to digestibility: important for healthy ageing

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Posted on July 10, 2018

Developing flavours and products using fermentation

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View all our blogs

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Janneke Ouwerkerk

Cases

Clean label ingredients and new fermented foods

How to use confocal microscopy to tackle reformulation challenges

Benchmark your protein ingredient

Control of mycotoxins in the dairy chain

Gene-based strain selection for cheese starter cultures

Protein Overexpression and Bacterial Therapeutics

Blogs

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

Fermentation and plant-based products

Overcoming the challenges in plant based proteins

Substantiating the health benefits of food ingredients

Replacing sugar with naturally occurring aromas in flavoured drinks

How to better control undesirable microbes in the food industry

Protein, from source to digestibility: important for healthy ageing

Developing flavours and products using fermentation