Industry insights from NIZO: The latest innovation maintaining protein functionality By René Floris, NIZO Food Research Division Manager 25-Feb-2021 - Last updated on The need to preserve protein functionality is prompting food makers to explore ‘milder processing’ than traditional heat treatment. In his second monthly column, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, explores the latest technological developments in this innovative field. To delve into this subject, I spoke to Peter de Jong, NIZO’s Principal Scientist in food processing. In addition to his role at NIZO, Peter is professor of dairy process technology at Van Hall Larenstein University of Applied Sciences and director of New Technology Development for Food at the Institute for Sustainable Process Technology.