Wilma Wesselink

Wilma Wesselink

Project Manager Flavour & Texture

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Cases

Posted on December 13, 2021

The effects of milk-derived oligosaccharides in formula-fed infants: study by Nestlé and NIZO

Posted on May 3, 2021

The fundamental role of carriers on probiotic stability and performance

Posted on April 19, 2021

Practical method for spore enumeration in cocoa powders

Posted on March 29, 2021

Plant protein products: safety and quality by design

Posted on March 23, 2021

Predicting Listeria growth in cheese

Posted on November 20, 2020

Clean label ingredients and new fermented foods

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Blogs

Posted on May 2, 2022

Industry Perspectives by NIZO – Developing the case for an immune health ingredient: NutriLeads

Posted on April 19, 2022

Industry insights from NIZO: Reducing spore-related spoilage risk in UHT drinks containing cocoa powder

Posted on March 24, 2022

Industry perspectives: Opportunities and evidence: the health benefits of human milk oligosaccharides (HMO)

Posted on March 15, 2022

Industry insights from NIZO: Precision fermentation – making the case for ‘animal protein without the animal’

Posted on February 17, 2021

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

Posted on January 22, 2021

Industry insights from NIZO: The protein transition

Posted on December 10, 2020

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

Posted on November 10, 2020

Fermentation and plant-based products

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