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.
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.
23 Nov 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.
9 Nov 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.
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