Ensuring control in real food and nutrition products

By using real product versions, NIZO can help you ensure both product and process are optimised – in real and accelerated time. We perform high throughput screenings (HTS), challenge tests, and sensory evaluations. And we can help uncover the root cause of shelf life issues: whether it is microbial contamination, early spoilage, or the development of an ‘off taste or smell’ in your product over time. So you can be confident that the product you are taking to market is safe and stable.

Our versatile platforms are suitable for many food products including dairy, dairy alternatives, sauces and condiments, and more. In addition, we can establish the efficacy of (bio)preservatives and the impact of fermentation in real product. Read more:

• High througput screening for new product concepts
• Validating of predicted microbial shelf life and safety
• Testing for pathogens in NIZO’s BSL2 facility
• Evulating the microbial safety of your product
• Evaluating human sensory perception of flavour and texture in food
• Assessing sensory properties of food using tribology and instrumentation
• Chemical analysis to support food development and processing