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.

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.

Any questions?

José Escher is happy to answer all your questions.

Meet José