Wageningen University & Research and NIZO strengthen their co-operation on Microbiomics and Host-Microbe Interactomics

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Dutch and Finnish researchers have been studying the different tools used to predict consumer choice of food in the supermarket. While scores on traditional instruments such as surveys are thought to be the best predictors, a recently published study co-authored by a scientist at NIZO suggests that neurological measurements may also be useful for predicting purchasing frequency.

NIZO's René Floris featuring in Agro Food tech with an article and video on the application of plant protein

November 4, 2019 – Scientist from NIZO, in close collaboration with The Estée Lauder Companies, showed that that there is a microbial correlation between young and mature skin, along with the findings that lactobacillus plays an important role in maintaining a healthy skin.

Sustainability and health benefits are major reasons to consider protein in your product, dairy or plant proteins or a blend of both. At the same time consumers expect good taste, solubility comparable with regular products and clean label but also the highest food safety standards.