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 Dairy is one of the most innovative sectors in food industry. Milk itself and products made of milk are nutritious and appreciated by many consumers for their taste. Its valuable ingredients such as proteins, peptides and minor components can easily be isolated and purified from milk or whey, which makes milk and its derivatives also attractive for other food industries, such as bakery, meat, confectionary and drinks. Furthermore, milk products are good carriers for health ingredients, such as calcium, prebiotics, probiotics, satiety inducers and vitamins. Throughout its existence, NIZO has been challenged by industry to build a leading position in dairy science and technology. A fundamental understanding of the milk ingredients and their interactions, knowledge on microbial processes, especially of lactic acid bacteria, and of processing in combination with up-to-date laboratory and pilot plant equipment allows us to reach innovations in the field of taste, texture, health, safety and production for our customers. |
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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