Our proficiency in delivering solutions for our customers is founded on almost 60 years industry experience and profound knowledge of foods. Having our roots in dairy, NIZO now applies its knowledge to food in general.

In 1948, NIZO was established by the joint Dutch dairy industry. First as a quality and food safety control institute NIZO soon also worked on innovations. This resulted for example in the development of famous cheeses such as Leerdammer, Proosdij, Kernhemmer and Parrano. Developed by NIZO, they were made famous brands by our customers.

With the consolidation of the Dutch dairy industry, and with only a few major players remaining, joint research was overtaken by competitive research. NIZO realized that its expertise on food physics, microbiology and food processes could also be applied to foods and ingredients in general. Changing its name to NIZO food research in the early 1990s – emphasizing the widening of scope - NIZO since then developed and applied technologies for improvements in a wide range of food products.

The basis of our success in the market is a thorough knowledge of ingredients, their modifications and their interactions in consumer products. Thorough knowledge of food chemistry, microbiology and physics, life sciences and the implication of processing on the products’ functionality enable us to create, analyze and understand food with all its functional benefits.

In 2003 NIZO food research became a BV (‘besloten vennootschap’ or private company). Since then NIZO not only works on confidential research projects for the international food, beverage and ingredient industries but also for the international dairy industries.

In 2005, offices were established in the UK, France and the USA. In February 2007 a new offices was opened in Japan and soon Thailand will follow.