Supporting your protein transition: from seed to society
NIZO can support you at any stage of that challenge. We help you unlock the full potential of novel proteins throughout the value chain including:
- Protein chemistry and functionality
- Processing
- Fermentation of dairy and plant–based substrates
- Understanding and removal of off flavours and formation of desired flavours
- Food safety
- Flavour & texture
- Nutrition and protein digestion
- Food application
Maximising the benefits of novel protein sources
The protein transition is an ongoing, multi-stage process. For food producers, step one was to maintain the sensory experience and food safety of familiar proteins. A second generation of products is now looking to deliver nutritional parity, while the next generation will focus on natural ingredients for shorter, cleaner labels. Motivations for ingredient producers are equally varied: from improving sustainability, generating revenue from by-products and reducing costs, to improving flavour, nutritional impact and health benefits of their ingredients.
Whatever your goal, NIZO supports you with the same blend of scientific understanding and hands-on experience. We know and understand new protein sources like legumes, oilseeds and potatoes as well as emerging options such as single cell proteins. And of course, we have years of experience with traditional animal proteins – because you need to understand what people like about something before you can replace it.
