NIZO

Less sugar, same perception

Pulsating tastants can reduce sweetener levels in foods

Stimulation with continuously pulsating taste concentrations gives a higher taste perception compared to a continuous stimulation with the same average tastant concentration.

This is the outcome of research carried out at NIZO food research within the framework of TI Food and Nutrition.

“The real challenge is to maximize tastant contrast in food products. At NIZO we have many technologies available to achieve that”.

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NIZO Spray drying course 29-30 March

From theory to practice: during this two-day course the latest developments in drying technology, process optimisation and cost saving strategies will be presented.

Including case studies, examples from industry and hands-on demonstrations.

More info on this and other courses or register

- White Paper - Increase run times, reduce cleaning times

In 2015, the milk quota system in the European Union will be lifted, expectedly resulting in a huge increase in milk production.

What will you do with the extra milk?

This year, we will publish a number of white papers to help you prepare.

This month: Increase run times and reduce cleaning times to enlarge the milk production.

Supporting the immune system with new food concepts and products

Trouw Nutrition and Mead Johnson Nutrition, together with prominent research partners such as NIZO food research, will develop new food and feed concepts and products that will support the immune system of infants and young animals.

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immunity in children: child under umbrella

Preventing malnutrition in the elderly

A consortium of SMEs and the Gelderse Vallei Nutrition Alliance, whose members include NIZO food research, is taking up the challenge of preventing malnutrition among the elderly and patients, particularly in hospitals and nursing homes.

The Cater with Care project is focused on the development and testing of new, tasty food products.

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