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Model tongue helps texture optimisation of low fat foods
15-Jul-2010 - 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.
Gene profile breakthrough could unravel probiotic benefits
25-Jun-2010 - Dutch researchers have shown that probiotic bacteria adapt to our intestines, results that will deepen our understanding of how probiotics impact health.
Low-sugar options expand with gel innovations
19-Mar-2010 - Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
Options abound for low-fat, vegetable-based mayonnaise
02-Mar-2010 - Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
Anti-hunger aromas have real potential in obesity fight
17-Dec-2009 - The concept of using aroma to produce anti-hunger feelings during chewing is “promising and appealing”, says a timely review of the science-to-date.
New NIZO tool may quicken search for flavour enhancers, maskers
10-Aug-2009 - 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.
Probiotic bacteria’s immune enhancing mechanism reported
05-Feb-2009 - Dutch scientists have reported that the potential immune system enhancing effects of probiotics may be due to an activation of specific genes in the walls of our intestines.
