NIZO TALKS FOOD AND HEALTH

NIZO Food Research

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NIZO TALKS FOOD AND HEALTH

The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food grade fermentation technologies and the health aspects.

07-12-2022

Spore-forming bacteria as probiotics

Spore-forming bacteria as probiotics With the ever-increasing consumer demand for healthy and functional foods and beverages, probiotics offer a path for producers to differentiate products and meet the needs of more customers. In parallel, probiotics and ingredient companies are looking for ways to use new bacterial strains to deliver probiotic health benefits. However, working with these live and often sensitive microorganisms can be difficult. With their stability and resilience, spore-forming bacteria are gaining attention for potential health-promoting applications. Janneke Ouwerkerk, Department Head Microbiology at NIZO, explains the benefits and challenges of choosing a spore-forming bacterium as a probiotic.

8 min
23-11-2022

Precision fermentation – Making the case for ‘animal protein without the animal’

Alternative methods of producing proteins offer exciting opportunities for creating vegan alternatives to animal-based products and ingredients. Some of these even promise to create ‘animal proteins, without the animal’. But with high costs for development and production, how can you be sure you are on the right track? Emma Teuling, Project Manager Protein Functionality Herwig Bachmann at NIZO, tells us about the hurdles of making techniques such as precision fermentation feasible.

8 min
09-11-2022

Dietary fibre and gut fermentation

Dietary fibre plays a key role in human health; fibre-rich foods and prebiotics can help promote gut health and benefit the gut microbiota, for instance. Adding fibre to foods and ingredients can thus help increase their attractiveness to consumers, and differentiate them in a competitive market. Petra Scholtens, Project team leader Nutrition & Health at NIZO, explains how in vitro models and human trials, supported by bioinformatics, can help manufacturers identify and demonstrate the health benefits of dietary fibres.

11 min
26-10-2022

Preventing bacterial toxins in food products

When consumers shop for food, food safety is rarely at the top of their mind, because they see it as a ‘given’. Clearly, all food on the market must be safe and it is up to producers to ensure this. But the risk of contamination runs through the entire food production chain: from raw materials and ingredients, to formulation and processing, and on to the finished product. Some microbial contaminants are pathogenic and cause foodborne infection. Others produce toxins in foods – which can be just as dangerous as a food manufacturer, preventing outbreaks of food-borne illness is key: a health issue linked to your product can have serious repercussions for your company, your reputation and your brand. Marjon Wells-Bennik, NIZO’s Principal Scientist Food Safety, with over 20 years academic and industrial experience in food safety and microbiology, explains the dangers of bacterial toxins in food, and what food producers can do to minimize the risks.

10 min
28-09-2022

Beyond sustainability: the nutritional and health benefits of microbial biomass

By 2050, the global population may reach 10 billion people. Feeding this booming humanity will require increasing food production by more than 60% placing intense pressure on resources including arable land and fresh water. Food and ingredient companies are thus turning an interested eye towards microbial biomass as a potential sustainable source of protein. Yet, as Rianne Ruijschop, Department Head Health at NIZO, explains, sustainability is only one side of the story for edible biomass. It’s time to look at the potential nutritional and health benefits, as well.

13 min
$Sustainable fractionation and the future of food$

14-09-2022

Sustainable fractionation and the future of food

It has been widely reported that around one third of all the food produced globally is wasted. This represents a huge environmental impact and also is a huge cost for the food industry. Peter de Jong – NIZO’s Principal Scientist in food processing, professor of dairy process technology at Van Hall Larenstein University of Applied Sciences and director of New Technology Development for Food at the Institute for Sustainable Process Technology (ISPT) – explains how food fractionation and the smarter use of raw ingredients could enable more sustainable food products.

9 min
29-06-2022

Designing products with health benefits

The market for probiotics and other microbiome modulators is expected to grow 6.7% annually from 2020 to 2027, reaching $76.7 billion by 2027. And as we learn more about how bacteria can promote health beyond the gut, new potential applications abound. But probiotics are no ‘low-hanging fruit’: there are many challenges in developing and producing these living organisms. To reduce risk and ensure fast time to market, they must be addressed as early as possible. We get the latest insights from microbiome and fermentation expert: Dr. Janneke Ouwerkerk.

11 min
15-06-2022

The probiotics journey, how to navigate the new opportunities and challenges

The market for probiotics and other microbiome modulators is expected to grow 6.7% annually from 2020 to 2027, reaching $76.7 billion by 2027. And as we learn more about how bacteria can promote health beyond the gut, new potential applications abound. But probiotics are no ‘low-hanging fruit’: there are many challenges in developing and producing these living organisms. To reduce risk and ensure fast time to market, they must be addressed as early as possible. We get the latest insights from by wo experts microbiome and fermentation expert: Dr. Janneke Ouwerkerk.

10 min

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The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food grade fermentation technologies and the health aspects.

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NIZO TALKS FOOD AND HEALTH