How to produce higher value alternative proteins with less cost, waste and energy 20-Dec-2023 By René Floris, NIZO Food Research Division Manager Innovative processing and sequential extraction and purification hold the key, believes NIZO Food Research.
New strategies for salt reduction 22-Nov-2010 By Nathan Gray Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
Barry Callebaut joins forces to improve cocoa capabilities Barry Callebaut joins forces to improve cocoa capabilities 09-Oct-2006 By Anthony Fletcher Chocolate manufacturer Barry Callebaut has joined forces with NIZO food research to investigate the solubility of cocoa powder.
