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 | Seeking Next-Generation Equipment and Processing Technologies for Tempura Batter-Coated Fish Products |
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Nomad Foods is seeking innovative equipment, processing technologies, or integrated solutions that enable the development of next-generation tempura batter-coated fish products. By “conventional” battering and coating systems, we mean standard waterfall/curtain batter application combined with static frying or baking, which limits coating uniformity, consistency, and yield at scale. We are looking for solutions that demonstrably improve on this baseline by delivering: a more even and well-adhered batter coating across irregular fish portions, reduced batter loss/waste during application, and greater batch-to-batch consistency of coating weight and texture. We expect proposals exclusively from commercial technology providers — equipment manufacturers, engineering firms, technology start-ups, and system integrators with deployable or near-deployable solutions. Academic institutions or research groups without a commercial product, prototype, or industrial partner are not the focus of this call. By “improve robustness” we mean equipment and processes that maintain consistent coating performance despite normal variability in raw material (fish portion size and shape), batter viscosity, and line speed, with minimal downtime or operator intervention. By “flexibility for integration” we mean compatibility with our existing battering/coating and freezing lines: solutions that can be retrofitted or integrated without requiring a full line replacement, and that can accommodate multiple product formats (fillets, portions, nuggets) on the same equipment. |
 | Seeking Solutions for Repair and Protection of Enamel and Dentin |
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A product that delivers significant and long lasting repair to damaged tooth enamel and dentin |
| | Seeking Solutions for Enhanced Delivery of Oral Care Actives and Flavors |
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To improve the performance and consumer experience of oral care products using formulation excipients to improve deposition, retention and protection of actives, flavors, and sensates for extended periods |
 | Granular Biomass: Method for Wastewater Treatment |
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The issue with conventional methods for wastewater treatment is their high space usage and energy consumption, which result in elevated operational and installation costs. Granular Biomass offers a more efficient solution. Its continuous method uses granular biomass in a three-phase process: first, wastewater is mixed in an aerobic reactor with granular biomass; next, the treated water moves to a second similar aerobic reactor; and finally, the water flows to a decanter, where the treated water is separated through a supernatant. This method reduces the required space by 75%, energy consumption by 30-48%, and investment costs by 50% compared to current methods. |
 | New nanostructured material for tissue regeneration |
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A new ion release system for revascularization and tissue regeneration based of calcium phosphate glass nanoparticles has been patented and developed. Partners to further develop the technology and/or to establish commercial agreements along with technical cooperation are sought. |
 | Technology to Modify Alcohol Content in Alcoholic Beverages |
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The company has developed an innovative process which removes only the alcohol while preserving all other flavours in beer. The patented technology is currently in system prototype state (TRL 6) and the company is keen to partner with global breweries and other global beverage companies to develop low-alcoholic or non-alcoholic beverages. Shifting beverage consumption patterns along with rising preference for low liquor content beverages are the key factor propelling non-alcoholic beer demand. Increasing health awareness among consumers towards the harmful effects of liquor coupled with changing lifestyle is expected to propel industry growth. Considerable shift of young individuals to purchase a variety of alcohol-free or low alcohol variants is expected to drive product penetration. The changing demographic trends of growing Muslim population has also provided a positive outlook for non-alcoholic beer market. But TASTE is still a major issue which has held back a real boom of non-alcoholic beer. Market shares could easily rise to 20-25% of total sales volume from today's 3-4%, if the right technology comes along. Current biological or physical processes so far used to remove or prevent alcohol often also remove taste-related flavours or alter the flavour profile of the finished product. |
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