Cases

Predicting food purchasing behaviour: view on different methods

Predicting food purchasing behaviour: view on different methods

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...

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Identifying infants vulnerable to the adverse effects of iron supplements

Identifying infants vulnerable to the adverse effects of iron supplements

Iron supplements are often given to infants in low-income countries to counteract anaemia. However, high doses of dietary iron can negatively impact the infant gut microbiome. In addition, it has been suggested that iron supplements modify the response to oral antibiotics, particularly reducing...

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Plant-based emulsifiers are paving the way for oil-free emulsions

Plant-based emulsifiers are paving the way for oil-free emulsions

New research at NIZO is focussing on ways to stabilise water-in-water emulsions for applications that include low-fat foods. To meet the demand for label-friendly food additives in such food products, these stabilisers are based on zein – a naturally occurring insoluble plant protein – that...

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Microbiome Profiling Techniques Reveal Effects of Iron Fortification on the Infant Gut Microbiome

Microbiome Profiling Techniques Reveal Effects of Iron Fortification on the Infant Gut Microbiome

Three studies published in the journal Gut over the past 5 years describe how the gut microbiome of African infants is affected not only by dietary iron but also by the combination of iron with antibiotics – a widely prescribed medication in developing countries. These studies involved...

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The sweet taste of success: a delicious, low-cal soft serve ice cream – under 100kcal/100g thanks to natural protein technology

The sweet taste of success: a delicious, low-cal soft serve ice cream – under 100kcal/100g thanks to natural protein technology

NIZO has produced the world’s first soft serve ice cream under 100 kcal. It contains very low-fat (0,8%) and 25% less sugar, yet tastes creamy and delicious. NIZO’s ice cream contains only 99kcal per 100 grams of ice cream. Regular soft serve has more than 160 kcal per 100g.

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ETH institute in Zurich: Towards better insights in the effects of iron fortification and novel dietary treatments on the gut microbiota

ETH institute in Zurich: Towards better insights in the effects of iron fortification and novel dietary treatments on the gut microbiota

Worldwide, about a quarter of billion children are anaemic. At least half of childhood anaemia is partly caused by a lack of iron. Currently, iron replenishment therapies in underdeveloped tropical countries show minimal effect with severe advents, such as infections, intestinal inflammation and...

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