Food innovations

Sustainability issues, critical consumers, and dynamic markets all demand innovations in the food industry. Manufacturers want to bring new or improved products to market faster and more efficiently. TNO supports these parties with fundamental and practical expertise, plus a wide range of technologies and facilities. This enables manufacturers to bring products to market that are fully compliant with today's requirements.

We are working on a range of topics in the area of quality, such as:

  • Healthy product composition and 'clean labels'
    We help manufacturers to cut the levels of salt, sugar and fat (or fatty acids) in their products, to boost the number of healthy components, and to replace specific ingredients with 'clean' alternatives, without any loss of quality.
  • Development of new, mild and/or natural preservation strategies
    We can analyse a micro-organism's DNA, using highly accurate 'microbial genomic tools'. In this way, we can identify the effects of preservatives and production processes on spoilage organisms. This is useful for establishing optimum preservation strategies for products, in terms of their quality, preservation, and CO2 footprint.
  • Extending the shelf-life of Multi-Texture Products
    TNO can provide assistance in developing the right edible coating, or modifying a product's composition to keep it crispy for longer.

Sustainable food processing

In this area, TNO can assist companies with the following: Hitting CSR targets by developing sustainable processes. LCA (Life Cycle Analysis) and modelling provide insight into how innovations can make processes more efficient. This helps companies to cut the cost of existing processes, maintain production stability under changing circumstances, and expand production capacity. Tailoring existing processes from other industries to the needs of the food industry, such as the 3D printing of food. To this end, TNO combines its expertise in mechatronics and industrial 3D printing with a specialized knowledge of foods (in the areas of ingredients, formulation, and texture).

Ingredients

TNO can provide assistance with the following:

Upgrading (valorizing) residual streams
Upgrading residual streams is an important sustainability target for many producers in the agri-food chain. It can also help to boost revenues. TNO can assist in identifying the best separation technologies to valorize (and thereby upgrade) valuable components.

Opening up and exploiting alternative sources of protein
The rapidly escalating demand for protein is expected to result in a global shortage of nutritional protein. This demand is skewed towards dairy protein and meat protein, because of their taste. TNO is playing its part in the search for alternative sources (i.e. vegetable) of tasty and functional protein.

Developing healthy ingredients through the use of new processing techniques
The use of production technologies and modification technologies contributes to the development of ingredients that are greener, cleaner, and healthier than those that are currently available on the market.

News

TNO nominated for European prize for Peijnenburg zero

27 September 2017
Peijnenburg was aiming at a reduction of 40% sugar content in its traditional breakfast cake when it joined a research consortium led by TNO. At the end of the three-year project, a  sugar-free breakfast... Read more
News

Join our clean label fermentation solutions consortium (CULTURED)

31 January 2017
TNO is interested in joint research efforts of developing your natural food ingredients using microbiological fermentation strategies. With consumer demand for cleaner labels and natural foods with milder... Read more
News

Join the evidence-based fibre reformulation project

25 April 2016
TNO and Wageningen UR Food & Biobased Research are looking for industrial partners to join a research project to develop tasty food products with increased dietary fibre content and evidence based health... Read more

Food & Nutrition

Dr. Ronald Visschers

Contact

Dr. Ronald Visschers

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