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Innovation starts here



Processing experts from NIZO food research bring new and improved product concepts from the lab to production at the customer's site. Our industrial experience and an extensive collection of computer simulation models enable our customers to implement sustainable processes at:

  • optimal product properties
  • full process hygiene
  • low energy consumption and operational costs
  • minimized product losses and pollution

A large track record shows that processing knowledge is essential to deliver (new) targeted product functionality in the area of health & safety, texture, flavour or combinations thereof.

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Solutions

  • Idea   Assessing cost-efficient and safe opportunities for water reuse with predictive models
  • Increasing CLA levels in dairy
  • Improved flavour of Vivinal Alpha
  • Water - No more than necessary
  • Improved production of delicate bioactives
  • Lysostaphin: a breakthrough pharmaceutical against Staphylococcus aureus
  • Early smouldering detection in spray dryers
  • Measuring powder emission
  • Good tasting sauces without phase separation
  • Predictive simulation software as Internet Application


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Technology

  • Preservation by processing
  • Extending product shelf life: high-quality UHT- products
  • Isolation, determination and purification
  • Applied ingredient technology
  • Optimisation of costs, energy and environmental load
  • Restrain microbes in your processes
  • Emulsion technology
  • Reduction of bacteria by microfiltration/bactofugation
  • Mild concentration and isolation of functional ingredients
  • High throughput experimentation at microtechnological scale
  • Drying technology
  • In-line product quality control
  • Process-product simulation software
  • Cheese: from fast screening up to representative production
  • Predictive Modeling
  • Application technology.


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