Solutions
Idea Robust probiotic bacteria- Idea Flavour and texture join hands: cross modal interactions
- Idea Assessing cost-efficient and safe opportunities for water reuse with predictive models
- Idea NIZO FOOD RESEARCH CALL FOR A PREBIOTICS CONSORTIUM
- Increasing CLA levels in dairy
- Pilot plant facilitates human health trials
- Fighting the flu with fermentable fibres
- When oxygen kills your healthy ingredients…
- 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
- Control of mycotoxins in the dairy sector
- Lowering microbial contamination rate of eggs and eggproducts
- Designing the flavour of cheese
- Proteins are not always the "flavour sinks" they are thought to be
- Maximal flavour perception of alcoholic drinks
- Improved flavour of Vivinal Alpha
- Tailor made starters for your desired cheese
- Elimination of cheese bitterness
- Encapsulated flavour for release in mouth
- Cheese flavour formation: the lysis approach
- Tailor-made surface starter cultures for smear cheeses
- Tailoring cheese flavour by improving starter cultures
- Natural preservation by peptides
- Predicting the functionality of carrageenans
- Fast identification of cheese spoilers
- 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
- Reducing bitterness of bioactive peptides
- Stabilisation of dairy drinks with CMC
- Controlling natural thickening through fermentation
- Encapsulate it
- Boost gut health & immunity
- Potent probiotics
- Low Salt - Low Sugar: tailored taste and texture
- Fewer calories and increased satiety: key solutions for body-weight management
- Small-batch production of foods for satiety studies
- making value with your proteins & peptides
- Predictive simulation software as Internet Application
- Production of ice cream on industrial scale
- Production of functional dairy products for Lipid Nutrition
- Nisin-producing starter cultures
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Technology
- Preservation by processing
- Extending product shelf life: high-quality UHT- products
- 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
- Sensory triggers that induce satiation
- Separation facilities
- Heat treatment facilities
- Lactococcus lactis – Excellent host for expression of membrane proteins
- Controlled gene expression in L. lactis – an emerging alternative for recombinant protein production
- Microbial shelf life testing
- (Intestinal) microflora determination
- Determination of key aroma and taste components
- Sensory analysis
- Triggering satiation and satiety
- Automated flavour quality control
- Natural flavour production through fermentation
- Flavour release measurement - MS Nose & Artificial throat
- Engineering freshness cues
- Culture collection
- Sensory analysis to elucidate product defects and improvements
- Visualization of food structures
- Bioactive peptides from food proteins
- Models for intestinal health
- Applied ingredient technology
- Biochemical characterization
- Cold gelation, novel textures from proteins
- Optimisation of costs, energy and environmental load
- Restrain microbes in your processes
- Sensorial characterisation
- Emulsion technology
- Evaporation equipment
- Reduction of bacteria by microfiltration/bactofugation
- Mild concentration and isolation of functional ingredients
- Drying facilities
- 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
- Physical characterization
- NIZO develops an objective tool for grading rim air
- Measurement of fat absorption in humans
- In vitro stomach model (SIMPHYD)
- Human trials to measure the satiety value of your product
- Predictive Modeling
- Microcheese for high throughput screening
- Application technology.
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