Kikkoman & NIZO collab results in a new soy drink
17 Jul 2017 --- Kikkoman Corporation of Japan and NIZO of the Netherlands are pleased to announce that their R&D collaboration has resulted in a new soy milk-yoghurt drink to be launched in Japan in August 2017. Thanks to Kikkoman’s expertise with soy ingredients and soy fermentation and NIZO’s expertise with lactic acid bacteria technologies, a great tasting soy milk-yoghurt drink was developed and is ready to launch. Kikkoman wanted to create a new soy milk-yoghurt drink, but needed a lactic acid strain capable of fermenting soybean and providing great taste. NIZO was identified as a partner who could provide dairy-derived strains and support Kikkoman by providing expertise with natural selection techniques used to select strains that grow well on soybean and produce great taste. The NIZO strain collection contains strains isolated from a variety of food sources, and is particularly rich in strains that are suitable for dairy and other food fermentation. The R&D collaboration resulted in Kikkoman's current application for an international patent. The two companies have concluded an exclusive licensing agreement for the NIZO-derived strains used in the fermentation. 
Related ArticlesFood Research Less-pure forms of protein retain functionality, finds protein study
28 Aug 2017 --- Proteins extracted from potatoes, blood plasma and peas retain their functionality, even in less-pure forms. In fact, sometimes their functionality is improved. Researchers from Wageningen University & Research, NIZO and TNO came to this conclusion after a two-year study – a Strategic Innovation Project (SIP) – carried out by the Protein Competence Center. The results provide manufacturers with new approaches to improve the sustainability of protein production. Business News NIZO Partners on Center of Excellence for Product & Process Modeling
26 Apr 2017 --- At yesterday’s Advanced Process Modelling Forum Process Systems Enterprise (PSE), the Advanced Process Modelling company, and NIZO, the world’s leading food & nutrition contract research organization, announced the formation of the Center of Excellence (CoE) for Food Product and Process Modelling. Business News Villaume Kal Joins NIZO as New CEO
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19 Apr 2016 --- Netherlands-based Yama Products has expanded its range to include a new seaweed powder, based on the Japanese kelp named Kombu. The Kombu powder, with its light color and strong Umami properties, is suitable for, for example, stocks, savory flavor enhancement, sauces and ready meals. The product is described as being 100% natural, vegetarian, non-GMO and allergen free. |
