Food Ingredients
min.order / fob price
- OriginNetherlands
- Production Capacity
- CategoryOthers
- Update Time2020-12-27
company profile
NIZO Food Research BV
- Contact: Mr.Sales Manager
- Tel: +3-318-659 511
- Number of Employees: < 20
- Business Type: Manufacture & Trade
product details
- Origin:Netherlands
Three dominant drivers directing innovation in the ingredient business are health, convenience and costs, whereas safety is a boundary condition. Within Health, the main trends are weight management and satiety. Safety will become more of an issue when mild processing steps are increasingly being applied; this offers opportunities for the ingredient industries to develop natural preservatives.
Because of the growing concern to quality and availability of water and the costs for energy, there is a driver to develop sustainable processes and ingredients. Finally, the EU legislation and the reframing activities for the use and declaration of ingredients is a concern to many ingredient suppliers leading to an increased interest in natural ingredients. However, to maintain high quality, it is essential to understand how ingredients and processes interact and what the functionalities of the ingredients and/or new natural sources should be.
It is the challenge for the ingredient industry to add functional and emotional benefits to ingredients that ultimately results in the satisfaction of (latent) consumer needs.
NIZO food research assists the international ingredient industry by developing new functionalities for protein, starch, fat and a whole range of specialty products. Next to that, ingredients are applied on a lab or pilot plant scale in a wide series of applications to demonstrate technical functionality.
Solutions:
Robust probiotic bacteria
Flavour and texture join hands: cross modal interactions
Assessing cost-efficient and safe opportunities for water reuse with predictive models
Fighting the flu with fermentable fibres
When oxygen kills your healthy ingredients...
Natural in situ folate production
Vitamins on demand
Genetic research identifies more effective probiotic bacteria
Milk fat improves gut health by increasing the resistance to pathogens
Proving functionality of Cysteine Peption against liver damage
Proteins are not always the "flavour sinks" they are thought to be
Improved flavour of Vivinal Alpha
Encapsulated flavour for release in mouth
Cheese flavour formation: the lysis approach
Tailor-made surface starter cultures for smear cheeses
Natural preservation by peptides
Predicting the functionality of carrageenans
Improved production of delicate bioactives
Lysostaphin: a breakthrough pharmaceutical against Staphylococcus aureus
Measuring powder emission
Reducing bitterness of bioactive peptides
Production of ice cream on industrial scale
Nisin-producing starter cultures