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Wilma Wesselink

Project Manager Flavour & Texture

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Cases

Posted on March 31, 2021

Blogs

Posted on March 18, 2021

Industry insights from NIZO: in vitro models and the search for health benefit substantiation

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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 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

Website by: Online Marketing Agency

Wilma Wesselink

Cases

Heat resistant spores in your food product

Plant protein products: safety and quality by design

Predicting Listeria growth in cheese

Control of mycotoxins in the dairy chain

Gene-based strain selection for cheese starter cultures

Protein Overexpression and Bacterial Therapeutics

Blogs

Industry insights from NIZO: in vitro models and the search for health benefit substantiation

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

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