OPTIMIZING CONSUMER APPRECIATION OF YOUR PRODUCT

UNLOCK THE SECRETS OF FLAVOUR AND TEXTURE

PERCEPTION Besides an excellent aroma and taste profile, mouthfeel of

a product upon consumption is also key in the overall quality

perception of a product. Consumers expect products low in

calories or formulated with new sources of ingredients to

evoke a level of creaminess just as good as the original product.

Hence, developing acceptable healthy food alternatives is

often extremely challenging. Our extensive expertise in

flavour, texture and their interactions gives you access to

state-of-the-art flavour and texture tools in combination

with sensory studies (expert panel, consumers). This enables

you to improve the quality of foods for optimal consumer

reward. In addition, producing natural, clean label flavours

by fermentation or enzymatic processes is another of our key

areas of expertise. With our in-depth technical knowledge

about flavour and texture interactions we can help you create

delicious all-natural products.

Flavour and texture are key drivers in food preference

and selection. Creating a product with an optimal

aroma and taste and minimal salt, sugar and fat levels

while meeting the demand for clean label is a major

challenge in product development. With our expertise

to instrumentally and sensorially characterize and

simulate the performance of these aspects, you will

create delicious products that perfectly fit consumer

expectations. Utilizing state-of-the-art equipment,

we can speed up recipe development, implement clean

label processes and quantify the true wanting of your

product.

02/19/005

NIZOKernhemseweg 2, 6718 ZB Ede

P.O. Box 20, 6710 BA Ede, The Netherlands

www.nizo.com

ABOUT US: The growing world population needs better food: healthier, tastier, more affordable and produced more sustainably.

We know better food is essential for better health. Our passion is accelerating innovations together with our customers, applying

our combined expertise in bacteria, proteins and processing. Together we deliver sustainable solutions for better food and health.

For a successful market introduction and rebuy of your

product, you need a good quality product. At NIZO, we have

developed a set of unique capabilities and technologies from

product ingredient development to reward studies and

everything in between. We offer sugar- and salt-reduction

strategies, extensive flavour and texture characterisation

options, and a combined approach from taste composition

to sensation. When developing a good quality product, we

can also determine if your customer truly wants your product

by our state-of-the-art technology: thelometry.

FROM PRODUCT QUALITY TO MARKETING CONCEPTS

INGREDIENTS• Selection• Isolation• Modification• Production• ...

PRODUCTS• Design• Processing• Application• Characterisation• Understanding• ...

CONSUMPTION• Oral processing• Characterisation• Understanding• Perception• Satisfaction• ...

& BEYOND• Digestion• Biovailability• Satiety• (Gut) health• ...

� Patent application: Colgate Palmolive –

NIZO developing novel refreshing systems

� Long track record on cross-modal sensory integration

� Several multi-company consortia led by NIZO on salt

and sugar reduction

� Thelometry: A system to improve market success

of (prototype) products and concepts

� Aroma induced sweetness enhancement in soft drinks

� An excellent tasting low SAFA (saturated fatty acids)

ice cream by masking oxidation off-flavours

� Development of a 0% fat soft-ice cream

� Texture engineering: salt reduction by 15-40% through

increased juiciness of meat products

FOR MORE INFORMATION:

Please contact Rianne Ruijschop, Senior Project Manager Flavour & Texture.

By phone: +31 318 659 645 or by e-mail: rianne.ruijschop@nizo.com.