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NIZO Food Research



Unravelling acid whey processing by understanding lactose crystallisation

16 August 2016 | By , ,

Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…


Villaume Kal joins NIZO as new CEO

4 August 2016 | By 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.


Selection of starters for flavour formation in dairy foods

1 May 2014 | By 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…


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

13 May 2011 | By 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…


The role of microstructure in texture perception

13 May 2011 | By 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.…


Five measures for sustainable, financially sound processing

1 June 2010 | By 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…


Energy reduction by high dry matter concentration and drying

12 May 2010 | By 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.…


Proteins: a source of clean label ingredients

20 February 2009 | By 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…


Optimal drying is no easy task

18 August 2008 | By 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…


Will cocoa ever dissolve in water?

16 November 2007 | By 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.