• Home
  • About NIZO
    • NIZO in short
    • Vision Mission
    • History
    • Management team
    • Board of commisioners
    • Partnerships
    • Contact details
      • Address
      • Route description
    • ISO
    • Careers at NIZO
      • Vacancies
      • Traineeship
    • NIZO logo
  • Contract research
    • Our approach
    • General terms and conditions
    • Patents
    • People
      • Business development managers
      • Experts
  • Confidentiality
  • News & events
    • Latest news
    • Newsletter
    • NIZO in the media
    • Publications
    • Upcoming events
    • Courses







  • Flavour
  • Texture
  • Health
  • Food safety
  • Processing
  • Test Productions
Contact
  • Food & Beverage
  • Dairy
  • Food Ingredients

Innovation starts here

    Home >
  • Health



You are what you eat: healthy foods, healthy people

Worldwide concerns about cardiovascular diseases, gut health and obesity increased the consumer demand for healthy food choices. Health is the main driver for innovation in the food industry!

If you are looking for functional ingredients and aim to develop tasty, low-calorie foods NIZO can select and produce health ingredients and apply them into stable product formulations that are released at specific target sites. To demonstrate effects on for example gut micro-flora and satiety various in vitro, animal models and human trials are available.

Make use of NIZO technology and expertise to develop functional foods and build your health claims!


Key-words: gut health, infection, inflammation, immune modulation, oral health, obesity, satiety, influenza, prebiotics, probiotics, proteins, bio-active peptides, vitamins, minerals, nutraceuticals, fermentation, chromatography, membrane separation, hydrolysis, encapsulation, controlled release, bioavailability, health claims, low calorie, low fat, taste, texture 

 

 

   

Solutions

  • Idea   Robust probiotic bacteria
  • The search for a satiety trigger
  • Increasing CLA levels in dairy
  • Pilot plant facilitates human health trials
  • Fighting the flu with fermentable fibres
  • Natural in situ folate production
  • Vitamins on demand
  • Low calorie and high vitamin foods via fermentation
  • Genetic research identifies more effective probiotic bacteria
  • Protection against gut infections with calcium
  • Protect against colon cancer with chlorophyl
  • Milk fat improves gut health by increasing the resistance to pathogens
  • Proving functionality of Cysteine Peption against liver damage
  • Reducing bitterness of bioactive peptides


  • Go to top

Technology

  • Isolation, determination and purification
  • Biochemical characterisation
  • Improved stability of health ingredients using encapsulation
  • Measuring satiating effects of food products in humans
  • Health ingredient production
  • In silico gut microbiology
  • Detection of milk allergens
  • Accelerated discoveries with high-throughput technologies
  • Lactococcus lactis – Excellent host for expression of membrane proteins
  • Controlled gene expression in L. lactis – an emerging alternative for recombinant protein production
  • (Intestinal) microflora determination
  • Culture collection
  • Bioactive peptides from food proteins
  • Models for intestinal health
  • Biochemical characterization
  • Application technology.


  • Go to top

 
Copyright © 2006 NIZO food research. All rights reserved.
  • Disclaimer
  • Sitemap