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NIZO TALKS FOOD AND HEALTH  

NIZO TALKS FOOD AND HEALTH

Author: NIZO Food Research

The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food grade fermentation technologies and the health aspects.
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Language: en

Genres: Health & Fitness, Nutrition

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Spore-forming bacteria as probiotics
Episode 22
Tuesday, 6 December, 2022

Spore-forming bacteria as probiotics With the ever-increasing consumer demand for healthy and functional foods and beverages, probiotics offer a path for producers to differentiate products and meet the needs of more customers. In parallel, probiotics and ingredient companies are looking for ways to use new bacterial strains to deliver probiotic health benefits. However, working with these live and often sensitive microorganisms can be difficult. With their stability and resilience, spore-forming bacteria are gaining attention for potential health-promoting applications. Janneke Ouwerkerk, Department Head Microbiology at NIZO, explains the benefits and challenges of choosing a spore-forming bacterium as a probiotic.

 

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