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NIZO: Investigation of astringency in plant-based foods

Astringency is an well-known aspect (some may call it a defect) of the taste of red wine, green tea and many types of fruit (e.g. grapes, bananas, persimmon). This ‘classical’ type of astringency has been shown by resear..

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Testmethoden tegen fraude met komijn

10 March 2015

Met de recente terugroepingen in Groot-Brittanië van gemalen komijn door de FSA (Food Standards Agency) vanwege het aantreffen van ongeëtiketteerd pinda-eiwit, staat voedselfraude weer hoog op de agenda. Om merken van pr...

Fermentation technologies

10 March 2015

One consumer trend with significant impact on the food industry is ‘all natural’, and this trend is closely connected to the globally felt necessity to improve the sustainability of food production. Which technological p...

Older people: a growing target group

18 November 2014

Scientists from Wageningen UR Food & Biobased Research recently studied the role of emotion in older people’s mealtime experiences. Their findings provide product developers and marketing professionals with tools to ...

Expertise desk in Ede

14 October 2014

Marcel Mérieux was the founder of Institut Mérieux in 1897, and a pupil of Louis Pasteur. Nowadays, with the fourth generation of Mérieux at the helm, the company is still a unique family business which has built its suc...

Successful reformulation!

14 October 2014

NIZO food research is one of the world’s most advanced independent contract research companies. It helps manufacturers of food and raw materials to make (even) better products and boost their profitability. NIZO is inter...

Carbohydrates: polymeric possibilities

14 October 2014

In order to ensure that food products on shelves are both healthy and of a consistently high quality, Prof Dr Henk Schols conducts research into the structure of individual carbohydrates. Carbohydrates in our food pro...

International sharing of knowledge meat technology

14 October 2014

All meat scientists over the world were invited to attend the annual International Congress of Meat Science and Technology to present and discuss their progress on scientific meat research. This year nearly 400 scientist...

Snel en betrouwbaar

09 September 2014

Minimaliseren van microbiologische risico’s? Controle krijgen over de fysische eigenschappen van uw product zoals textuur, kleur, smaak en voedingswaarden? Het meten van wateractiviteit (Aw-waarde) met meetinstrumenten v...

Innovative solutions in meat technology

09 September 2014

Spring 2014 Dutch company NAWI and Danish-Canadian company SFK  LEBLANC merged into one company: SFK LEBLANC. “Do not worry, nothing has  disappeared”, Sales Director Alfred Klunder and CEO Ib Nykjær state. If ...

De ontwikkeling van gezonde(re) voedingsmiddelen

09 September 2014

Op 1 May 2014 Professor Vincenzo Fogliano held his inaugural address in acceptance of his new position as chair of Wageningen UR’s Food Quality and Design (FQD) group. In his speech, he emphasised the importance of the d...

Meat transport as an extension of cold storage

09 September 2014

In 2013, the European Commission requested a scientific opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. To this end, TNO carried out research in The N...

Analyseren met Silliker

10 June 2014

In de afgelopen 25 jaar heeft het laboratorium zich ontwikkeld tot één van de grootste en meest veelzijdige laboratoria en adviesbureaus voor voedselkwaliteit en –veiligheid in Nederland. Opdrachtgevers ervaren de voorde...

OneGrain® mineral salt wins MFC Innovation Trophy

10 June 2014

AkzoNobel was announced as winner of the MFC Innovation Trophy for the meat category with its OneGrain® mineral salt on 22 May during the inaugural MFC Event in Rosmalen, The Netherlands. Having been prepared using the m...

3D food printing

10 June 2014

Nowadays, 3D printers can produce shapes using many different kinds of materials. From silver earrings to iPad covers, and from chocolate bars to toys printed from recycled plastic – the list of products that can be 3D p...

Veilig voedsel van boer tot bord

13 May 2014

One of the basic principles of the current food safety policy is the ‘from farm to fork’ approach, based on risk analysis and traceability from raw materials through to end products. For all critical phases in the food p...