Seeking novel proposals to incorporate pea protein concentrate into low pH beverages

Posted by PepsiCoResponsive · Specific Technical Innovation · Project Size Range : 250,000 - 1,000,000 € · Deadline at 04/12/2020 · United States

Desired outcome

Humans have cultivated and eaten peas (Pisum sativum) for millennia. Modern consumers are looking to the seed as a promising protein source – it is rich in proteins which can be isolated to make pea protein concentrates (PPC).

While PPC are available in many forms and products, little or no research has been done to understand its behavior in low pH solution or model systems. As a result, food producers have encountered difficulties incorporating PPC into acidic products, such as fruit juices.

The goal of this project is to identify pea protein concentrates that are suitable for usage in low pH systems or to find technologies capable of processing PPC so that they may be used in low pH environments.


Key Success Criteria


  • Focused exclusively on pea protein concentrates/isolates:
    • Yellow or green
  • Increased protein solubility (around 50%) at a pH between 3.0 and 4.0
  • Low flavor profile and texture impact (astringency/grittiness) on beverage model systems of at least 4% protein content
  • Samples for review (powder/liquid form)


  • Non-dairy, non-allergenic, non-GMO processing aids (enzymes)
  • All natural, non-dairy, non-soy ingredients in case processing aides are added (enzymes)
  • High PDCAAS
  • Clarity in solution
  • Suitable for use in a production environment

Possible Approaches

PepsiCo is interested in all approaches that produce a pea protein concentrate for usage in a low pH beverage system.

Approaches not of interest

Main focus is pea protein concentrate, but others will be considered. Additionally, PepsiCo is not seeking unprocessed whole legume or cereal flours.

Related keywords

  • Protein Engineering
  • Agrofood Industry
  • Technologies for the food industry
  • Drink Technology
  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology
  • Food quality and safety
  • Detection and Analysis methods
  • Enzymology/Protein Engineering/Fermentation
  • Consumer related
  • Food and Beverages
  • Health food
  • Soft drinks and bottling plants
  • Fruit and Vegetables
  • Foodstuffs Intended For Special Nutritional Uses
  • peas

About PepsiCo

Large Enterprise from United States

PepsiCo is one of the world’s leading food and beverage companies with a collection of global brands including Pepsi and Quaker, Gatorade and Tropicana, Frito-Lay and beyond. Our broad range of more than 3,000 delicious products offer consumers convenient, nutritious and affordable options in more than 200 countries and territories around the world. We generated more than $64 billion in net revenue in 2018, driven by a complementary food and beverage portfolio that includes 22 brands that generate more than $1 billion each in estimated annual retail sales.

PepsiCo External Innovation is an upstream, externally facing, department within PepsiCo R&D. We actively scout for, identify and develop strategic partnerships with external collaborators. Our goal is to locate key external insights, business models and technical unlocks and new capabilities that, when partnered with PepsiCo’s robust internal R&D expertise, will yield disruptive innovation in our core products and/or new and emerging products. We are currently exploring novel technology spaces that can dramatically impact our portfolio of foods and beverages. We are interested in improving all facets of our supply chain—from raw material inputs all the way to the consumer consumption—and identifying global efficiencies in areas including crop science, ingredients, processing, packaging, equipment, distribution/fleet, retail and e-commerce. We are also committed to sustainability for our planet and our communities.

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