NIZO Food Research - Articles and news items

Villaume Kal joins NIZO as new CEO

Industry news  •  4 August 2016  •  NIZO

NIZO food research, a global contract research organisation for companies in the food and health industries, is pleased to welcome Villaume Kal as the new CEO as of August 2016.

TAPAS consortium to develop protein-rich foods

Industry news  •  20 June 2016  •  Victoria White, Digital Content Producer

NIZO, Royal FrieslandCampina, Ruitenberg Ingredients and SONAC are joining forces in a consortium called TAPAS to develop protein-rich foods…

NIZO’s Process Scan could boost infant formula production by 100,000 tons a year

Industry news  •  28 January 2015  •  NIZO

NIZO food research’s Process Scan has already helped United Dairy Man of Arizona and Dairy Innovation Australia Ltd increase their dairy powder and infant formula production…

Selection of starters for flavour formation in dairy foods

Issue 2 2014  •  1 May 2014  •  Wim J.M. Engels, Senior Project Manager and Scientist, NIZO food research

Fermented low salt and low fat dairy foods, such as cheese and yoghurt, with great taste – this is possible with the rational design of improved, tailor-made industrial cultures with attractive flavour forming properties. Various tools and model systems for directed screening for flavour producing (starter) organisms are now available for enabling successful selection of strains…

Consortium to predict functionality of food bacteria and probiotics based on genome sequence

Industry news  •  8 January 2014  •  NIZO Food Research

The platform will allow these companies to determine specific functional benefits in a fast, cheap and reproducible way. The consortium is coordinated by NIZO food research…

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.

Novel flavours and health benefits from yeasts – NIZO partner in CORNUCOPIA

Industry news, News  •  30 March 2011  •  NIZO Food Research

In a 4 year EU consortium, NIZO food research will screen and identify yeast species with novel industrial traits…

NIZO expert appointed associate professor Colloid Chemistry at Utrecht University

Industry news, News  •  1 July 2010  •  NIZO

Translation of the physics of interfaces in food systems to mouth feel, shelf life and flow properties in food products is essential for…

Five measures for sustainable, financially sound processing

Issue 4 2009  •  1 June 2010  •  Dr Peter de Jong, Arjan van Asselt, Dr Martijn Fox & Dr Coen Akkerman, NIZO Food Research

In the food industry, it is possible to use new breakthrough technologies to create a more sustainable production process combined with a substantial decrease of production costs. However, the development of these technologies requires a significant investment of time and money. The latter, in particular, is difficult to secure these days. Fortunately, there are some relatively simple measures available to decrease production costs by five to 10 per cent within a single year. Five are presented in this article. In order to obtain a maximised effect it is important to apply all five to achieve optimal production efficiency.

Energy reduction by high dry matter concentration and drying

Issue 2 2010  •  12 May 2010  •  Martijn Fox, Coen Akkerman, Han Straatsma and Peter de Jong, NIZO food research

Most of the powder products available on the market are produced using a spray drying process. Drying processes are known to be the most energy consuming processes used in the food industry. For example, the Dutch dairy industry required 1.4 PJ for drying its whey and milk powder in 2007. Therefore, a reduction of the energy consumption in drying processes will result in large cost savings, a better carbon footprint and a more sustainable production chain.

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.

Optimal drying is no easy task

Issue 3 2008, Past issues  •  18 August 2008  •  Maarten Schutyser, Maykel Verschueren, Han Straatsma, Hadiyanto, Coen Akkerman, Peter de Jong, NIZO food research

Drying processes in the food industry often operate at a suboptimal level. The most important reason for this is that to obtain optimal drying, a complex balance must be found among variables such as energy costs, product quality, dryer design and safety. Therefore, there is a need for a systematic approach and concrete solutions. NIZO food research has developed a step-by-step optimisation approach that not only makes use of process and product scans, but simulation techniques such as CFD (Computational Fluid Dynamics).

Will cocoa ever dissolve in water?

Issue 4 2007  •  16 November 2007  •  Dr I.Bodnár, Dr H.Rollema, M.Laats, H.Bernaert, Barry Callebaut, NIZO food research

Chocolate, in its various forms, is the ultimate pleasure food for many customers. New chocolate flavoured products are constantly being developed such as drinks, dairy, ice-cream, and desserts with greater taste and greater convenience.

New tools to optimise spray dryers

Issue 2 2007, Past issues  •  23 May 2007  •  M. Verschueren, J. Straatsma, M. Schutyser, C. Akkerman, P. de Jong, NIZO food research, Ede, the Netherlands

Spray drying is an essential unit operation for the manufacture of many products with specific powder properties. It is characterised by atomisation of a solution or suspension into droplets, followed by subsequent drying of these droplets by evaporation of water or other solvents. Spray drying is used for the manufacture of many consumer and industrial products such as instant food products, laundry detergents, pharmaceuticals, ceramics and agrochemicals. The best known example of an instant food product is milk powder, but instant beverages such as coffee can also be produced by spray drying.

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