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Fred van de Velde - Articles and news items

Juiciness enhances the perceived saltiness of meat products

Issue 2 2013  •  26 April 2013  •  Fred van de Velde and Marijke Adamse, TI Food & Nutrition & NIZO food research

Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top Institute Food and Nutrition (TIFN), researchers at NIZO food research has developed a strategy for reducing salt by enhancing the salt perception in processed meat products (cooked sausage) by increasing their juiciness. Specially developed sausages with increased moisture release were perceived as juicier and saltier. The associated reduction in salt ranges from 15 per cent to 40 per cent, depending on the salt content of the sausage.

From waste product to food ingredient: The extraction of abundant plant protein RuBisCo

Issue 2 2011  •  13 May 2011  •  Fred van de Velde, Group Leader Ingredient Technology, and Arno Alting, Project Manager Applied Protein Technology, and Laurice Pouvreau, Project Manager Vegetable – Derived Ingredients, NIZO Protein Centre, NIZO food research

Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very good candidate for food applications. However, up to now, the greenish colour associated with RuBisCO preparations made consumer acceptance very difficult. NIZO food research has developed a simple and up-scalable extraction process for RuBisCO yielding to a colourless protein isolate with a high percentage of undenatured protein (Figure 1 opposite). Moreover, the protein isolate displays promising techno-functional properties, such as a high foam volume and stability and a heat-induced gelation at low protein content (two per cent w/w).

The role of microstructure in texture perception

Issue 2 2011  •  13 May 2011  •  Fred van de Velde & H. Jan Klok, NIZO Protein Centre, NIZO food research and Tristan Laundon & E. Allen Foegeding, North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences

Foods are eaten not only for their nutritional value but also for the pleasure of eating. Food producers reformulate their products to comply with consumer trends on fat, salt and sugar reduction as well as to reduce the number of additives. The number one goal is to maintain consumer acceptance. Understanding the role and interactions of ingredients in the texture and stability of foods is of key importance to develop improved food products. This article describes the role of microstructure in understanding the ingredient functionality in food products.

Composite food products are complex products composed of a wide range of ingredients. The three main ingredients (also called macronutrients) are proteins, carbohydrates and fats/oils. The type or origin of the ingredients, their concentrations and the applied processing determines the final product properties and sensory profile. For example, milk can be transformed into different products such as yoghurt, cheese, butter and desserts just by changing processing and ingredients.

Proteins: a source of clean label ingredients

Issue 1 2009  •  20 February 2009  •  Fred van de Velde & Arno Alting, Project Managers Ingredient Technology, NIZO food research

Consumer awareness of additives drives the industry to launch natural and/or clean label products. Products without added flavours and colourings or with only natural flavours and colours are well known in the market. However, further cleaning of the product label is thorough as it focuses on functional additives and texturising ingredients, such as stabilisers, thickeners, emulsifiers and preservatives. Research at NIZO food research demonstrated that proteins are a unique source of clean label ingredients with opportunities to tailor their functionality, not only as texturising ingredients but also as preservatives.


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