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Wilma Wesselink

+31 (0)6 292 206 65
wilma.wesselink@nizo.com

Wilma Wesselink

Project Manager Flavour & Texture

Cases

Posted on August 28, 2022

Rubisco extracted for food application

Posted on June 1, 2022

A healthy gut microbiome contributes to a good night sleep

Posted on December 13, 2021

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

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

View all our cases

Blogs

Posted on September 28, 2022

Surviving the energy crisis through sustainable processing

Posted on September 28, 2022

Improving skin health with microbiome modulators

Posted on September 1, 2022

Gut health: a market on the rise

Posted on August 23, 2022

Industry Insights by NIZO: Food fermentation – modern applications for an ancient technique

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

View all our blogs

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