By René Floris, NIZO Food Research Division Manager
If consumers don't like a product, they won't buy it. Testing with sensory panels can help determine consumer liking, so what kind of sensory panel should manufacturers go for?
By René Floris, NIZO Food Research Division Manager
The relationship between food and brain health is already being explored, and could soon help accelerate the development of new food products that promote mental wellbeing, according to Dr Kerensa Broersen, associate professor of applied stem cell technologies...
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
By René Floris, NIZO Food Research Division Manager
While much attention has been given to developing vegan alternative products, manufacturers are also turning towards 'blended' or 'hybrid' products that combine the advantages of animal-based and plant-based ingredients. But a more...
By René Floris, NIZO Food Research Division Manager
With consumers increasingly aware of the health consequences of their diet and businesses facing an increasingly challenging economic environment, is there a way to repurpose leftover microbes to help both groups?
By René Floris, NIZO Food Research Division Manager
While Listeria is generally associated with ready-to-eat foods such as dairy cheeses and deli meats, manufacturers cannot ignore the potential risk in plant-based products, says NIZO.
By René Floris, NIZO Food Research Division Manager
Why should food makers be paying attention to polyphenols and how can advances in their characterisation help both protein and food producers improve their products?
By René Floris, Food Research Division Manager at NIZO
How can manufacturers unlock the potential of plant-based ingredients? According to NIZO's Wim Engels, Senior Project Manager, and Herwig Bachmann, Expertise Group Leader Fermentation, bio-purification can play an important role.
By René Floris, Food Research Division Manager at NIZO
Sustainability goals have already made reducing energy consumption a priority for the food industry. Now, soaring energy costs are adding economic urgency to that drive. How can vital energy savings be achieved?
By René Floris, Food Research Division Manager at NIZO
From providing new protein sources or health-boosting ingredients to improve the taste, texture, and safety of food products, Janneke Ouwerkerk, microbiome and fermentation expert at NIZO, explains how fermentation can add value to the food industry.
By Robyn Eijlander, microbiology and food safety expert at NIZO
Food waste is a global concern. What role can microbial quality control play in reducing its prevalence? Robyn Eijlander, Microbiology and Food Safety expert at NIZO, weighs in.
By René Floris, NIZO Food Research Division Manager
Producing proteins from single cell microorganisms is an exciting and fast-growing area in the food industry. But as Fred van de Velde, NIZO’s Expertise Group Leader Protein Functionality explains to René Floris, NIZO Food Research Division Manager and...
By René Floris, NIZO Food Research Division Manager
How can fermentation - including selecting cultures, blending strains, and controlling processes - improve foods and beverages in dairy and plant-based categories? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert...
By René Floris, NIZO Food Research Division Manager
In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...
Optimising the structure of food ingredients so that they create a sediment in the stomach could help to enhance feelings of fullness, say researchers from NIZO Food Research and the IFR.
New product developers may soon have a new tool for coming up with innovative food concepts, as a group of Dutch companies and universities is developing a huge dictionary of food knowledge compiled from more than 20 million seemingly unrelated documents.
Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.
The management of NIZO Food Research has reached an agreement with the NIZO foundation to buy out 100 per cent of the shares in the research company, bringing to an end over 60 years of connection to the dairy industry.
A new screening tool may slash the time required to screen for aroma-aroma and aroma-taste interactions, according to scientists at NIZO Food Research.
Companies are starting to take another look at waste as by-products from food production pose a major problem to industry. Disposal can be costly and if a firm must pay for the whole fruit, they may as well find a way to use it all.
The European subsidiary of a Malaysian plantation giant is set to
sign a four-year deal with Nizo food research in order to tap the
latest innovations in vegetable oil.
