By René Floris, NIZO Food Research Division Manager
In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?
Swiss manufacturer Omya International AG is developing a new mineral solution for greater stability, performance and survival rates of probiotics during formulation and delivery to the gut.
We have three interviews, and four guests, on this week’s Dairy Dialog podcast. We chatted with Robyn Eijlander, senior project manager microbiology and food safety at NIZO; Keith Lawes, VP of Sales and Marketing at Casper’s Ice Cream; and two people...
The 11th NIZO Dairy Conference took place in The Netherlands last month, to discuss recent scientific developments in the field of milk protein functionality.
The use of alternative proteins offers a perfect solution to a more sustainable food production system. Customers are ready to embrace this trend, but will only do so if taste, texture and health remain uncompromised.
A course on spray drying operation will be offered for professionals this summer in Minneapolis by Caloris Engineering, Process Systems Enterprise Americas (PSE) and NIZO, the Food and Dairy Research Institute in the Netherlands.
Genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from NIZO Food Research.
The food industry has a new resource of bacteria for the development of fermentation-based foods, thanks to a collaboration between Nizo Food Research and BCCM/LMG.
