NIZO Dairy Webcast Series
As a renowned food innovation partner, NIZO offers a holistic approach to successfully bringing products to market. In a 4-part webcast series dedicated to dairy, experts from NIZO will tackle some of the key challenges facing the dairy industry and ingredient companies. And they will explain how NIZO is innovating with real customers to optimise the opportunities in production and in the market. Each webcast will be shown live and will then be available on-demand for you to watch at your convenience.
- Dairy Processing – online available
- Food Safety & Chain Control – online availabe
- Health benefit impact – online available
- Protein Transition – coming soon
Part 1 – Smarter Processing
In the webcast on Dairy processing, optimising processes to reduce costs and add value, professor Peter de Jong, Principal Scientist Processing for NIZO, takes you on a journey to discover how combining new process technologies and top-notch product knowledge can help you stay ahead of the competition.
This webcast covers:
- NIZO’s 4 unique values
- Unexplored ways to cut costs: finding the ‘low-hanging fruit’
- How to use new process technologies to improve the value of dairy products
- The role of data analysis in optimising processes and upscaling capacity
- Real-live cases from the industry
Part 2 – Food Safety & Chain Control
NIZO’s multidisciplinary capabilities can help you protect your products and brands. We ensure we have the most up-to-date knowledge about microbiological hygiene, as well as residues and chemical contaminants that may be found in milk, dairy products and dairy alternatives. This webcast explains NIZO’s expertise throughout the entire chain; from raw materials and ingredients, through formulation and processing, up to your final consumer product at the time of consumption. With insight and interpretation, we turn complex results and data into real, concrete solutions.
This webcast explains how we do that in practice based on four dairy related topics:
- Pathogens in cheese (see case)
- Bacterial spores in UHT products
- Undesirable bacteria in spoiled products
- Mould in dairy alternatives
Part 3 – Designing and substantiating healthier products
Among the opportunities facing the dairy sector, we see increasing consumer demand for healthier products, as well as for products perceived as ‘more natural’, with fewer additives. Besides, there is also greater market interest for products enriched with health-benefit ingredients, such as prebiotic fibres, bio-active proteins and probiotics. Milk is the ideal basis for the common dairy products, but also for sports and medical nutrition. Besides, the industry continues to develop new ingredients to meet evolving market and consumer demands. Therefore, the dairy industry thus faces a dual challenge: to develop products that are healthier, and to substantiate those health benefits.
This webcast explains how to explore and substantiate health benefits in dairy foods. This webcast explains how we do this in practice, based on four dairy related cases:
- ’Clean Label’ low calorie ice cream without additives.
- Observing the potential role of the product matrix on the rate of amino acid absorption in the gut.
- Exploring the potential health impact of soluble fibre as a prebiotic.
- Using dairy foods as a matrix for probiotics.
For more than seven decades, NIZO has been working with dairy producers to increase the value of their applications. We have developed our own culture collection, casein micelle models, spray drying models, and high-throughput sequencing platforms for food safety and chain control, to name only a few.
Part 4 – Protein Transition
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. But bringing any new product or ingredient based on alternative protein sources to market involves many challenges: from identifying the right protein(s) for your needs to developing production processes that deliver the right functionality and sensory experiences with high food safety.
In this webcast, Fred van de Velde, Expertise Group Leader Protein Functionality, presents about plant-based proteins, and the importance of choosing the right one for you dairy alternative food product. The webcast covers:
- Choosing the right protein
- Eliminating off-flavours
- Designing in creaminess
- Shelf life and food safety
- From source to society.