Protein Transition

Unlock the potential of plant-based proteins thanks to our unique blend of scientific understanding and hands-on experience

Whether going fully vegan or embracing a more “flexitarian” lifestyle, consumers are switching to plant-based food options in ever–increasing numbers. The are many reasons why: from perceived benefits for their own health and wellbeing, to concerns animal welfare and the environmental impact of meat farming, or just the desire to be ‘on trend”. But there is no denying that plant-based and other alternative protein sources are big business. The challenge for food producers is to deliver plant-based protein ingredients and applications that are tasty, healthy, stable, safe and sustainable.

Our videos

Tailoring functionalities during fermentation for dairy alternative fermented foods

We are facing challenges in the world, which strongly drive the innovation of foods. One of the drivers is the increasing demand from consumers for more sustainable food products. Changing from animal-based proteins towards plant-based proteins can increase the sustainability of foods. For this, innovations are necessary as animal-based proteins cannot be directly replaced by plant-based proteins due to different characteristics. Fermentation can therefore be used as a powerful tool to alter these characteristics.

Perspective on dairy proteins in medical nutrition: Focus on high protein ONS drink.

NIZO has found that dairy based proteins are the best option for medical nutrition products, Specifically high protein medical Oral Nutritional Supplement – or ONS – drinks.  Given the scale and long-term potential of the market, this makes ONS drinks a very interesting opportunity for dairy producers and product manufacturers. Why are dairy proteins preferable? The other main option for use in ONS is plant-based proteins. In this webcast the functionalities of dairy and plant based proteins will be compared for ONS drinks.

Introducing NIZO

The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food-grade fermentation technologies and the health aspects.

Applying your whey know-how on new protein sources

Challenges in the world are driving innovations in food & nutrition, for example the sustainability goals, digitalisation etc. The whey producing industry have set the example of how to add value to their ingredients which was once a side stream. What's next?

Supporting your protein transition: from seed to society

NIZO can support you at any stage of that challenge. We help you unlock the full potential of novel proteins throughout the value chain including:

Protein chemistry and functionality
Processing
Fermentation of dairy and plant–based substrates
Understanding and removal of off flavours and formation of desired flavours
Food safety
Flavour & texture
Nutrition and protein digestion
Food application

Maximising the benefits of novel protein sources

The protein transition is an ongoing, multi-stage process. For food producers, step one was to maintain the sensory experience and food safety of familiar proteins. A second generation of products is now looking to deliver nutritional parity, while the next generation will focus on natural ingredients for shorter, cleaner labels. Motivations for ingredient producers are equally varied: from improving sustainability, generating revenue from by-products and reducing costs, to improving flavour, nutritional impact and health benefits of their ingredients.

Whatever your goal, NIZO supports you with the same blend of scientific understanding and hands-on experience. We know and understand new protein sources like legumes, oilseeds and potatoes as well as emerging options such as single cell proteins. And of course, we have years of experience with traditional animal proteins – because you need to understand what people like about something before you can replace it.