By René Floris, NIZO Food Research Division Manager
Membrane filtration has proven itself as a protein extraction technology in the dairy industry, attracting attention from players across the plant protein field. The technology offers clear benefits...but what are its challenges?
By René Floris, NIZO Food Research Division Manager
How are new sequencing technologies, combined with multidisciplinary expertise, making it possible to identify microbes in hours instead of weeks, and significantly speed up investigations into how they got into your food or ingredient?
By René Floris, Food Research Division Manager at NIZO
Meeting consumer expectations for alt meat is a complex mission. How can ingredients and processes help take plant-based protein products to the next level?
By René Floris, NIZO Food Research Division Manager
What challenges do food makers experience in minimising the impact of fouling? And how is an industry consortium focused on 'proteins on steel' combining practical and scientific approaches to help food manufacturers find real solutions?
By René Floris, NIZO Food Research Division Manager
In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?
By René Floris, NIZO Food Research Division Manager
While bacteria-related spoilage for UHT drinks containing cocoa powder is rare, reducing food waste is a concern for every player in the food production chain. How can a consortium of cocoa suppliers, cocoa buyers and technology providers get to the root...
By René Floris, NIZO Food Research Division Manager
How can manufacturers deliver the right sensory experience while reformulating food products? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel member discusses consumer demands and food renovation...
By Robyn Eijlander, microbiology and food safety expert at NIZO
Food waste is a global concern. What role can microbial quality control play in reducing its prevalence? Robyn Eijlander, Microbiology and Food Safety expert at NIZO, weighs in.
By René Floris, NIZO Food Research Division Manager
All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears...
By René Floris, NIZO Food Research Division Manager
How can fermentation - including selecting cultures, blending strains, and controlling processes - improve foods and beverages in dairy and plant-based categories? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert...
By René Floris, NIZO Food Research Division Manager
How can computer modelling help food manufacturers optimise their production processes? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel explores which kinds of process steps can be modelled, and their...
By René Floris, NIZO Food Research Division Manager
In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...
By René Floris, NIZO Food Research Division Manager
The need to preserve protein functionality is prompting food makers to explore ‘milder processing’ than traditional heat treatment. In his second monthly column, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory...
By René Floris, NIZO Food Research Division Manager
Welcome to the first edition of this new column from NIZO. Each month, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, will examine some of the key challenges and issues facing the food industry...
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Salt reduction offers an important opportunity to improve population health. So how are food manufacturers working to cut sodium from finished food products? Could more progress be made?
Genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from NIZO Food Research.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
Scientists at Dutch food research organisation NIZO are teaming up with the University of Cambridge as they embark on the first leg of an EU project exploring overeating.
NIZO Food Research has developed a new tool to predict the functionalities of different microorganisms based on their genomes, which will help speed the development of fermented foods and ingredients.
Dutch-based contract research organisation Nizo food research
claims to have taken the cold gelation method a step further,
opening the way to control stability, gel strength and flavour
conservation of heat induced gels.
Dutch food research institute NIZO food research announced this
week that it has teamed up with genomics group Greenomics in order
to push forward research into the role of genomics in industrial
fermentative processes.
