Recommended

[NEW EVENT] Food Integrity Global 2024 – Register Your Interest Now!
Read our first New Food Core Report on Supply Chains, featuring studies from Nestle, EFRA, and Food Chain ID
Download your free copy of “How Colour Impacts the Food and Beverage Experience” today and embark on a vibrant journey into the science of colour!
[NEW PODCAST] Episode 51: Committing to ethical sourcing Part 1 with David McDiarmid… listen here
[WEBINAR] Launch your career in food: How to navigate the food career network to ensure your success
[NEW REPORT NOW OUT] Dive Deeper: Food Integrity Global 2023 recap now available! Download today
Want to advertise with us? Download our 2024 Media Planner here
Download the final edition of the year, Issue 4, 2023 of New Food is out now!

List view / Grid view

Fred van de Velde

 

article

Juiciness enhances the perceived saltiness of meat products

Meat products, including sausages and processed meats, are among the…

26 April 2013 | By 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…

article

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

Due to an ever-growing population, proteins extracted from existing agricultural…

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…

article

The role of microstructure in texture perception

Foods are eaten not only for their nutritional value but…

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.…

article

Proteins: a source of clean label ingredients

Consumer awareness of additives drives the industry to launch natural…

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…