PepsiCo seeks to incorporate new plant proteins into their world-class foods and beverages.
Consumers are increasingly selecting products that feature plant-based proteins: from rice milk to pasta made from chickpeas. Additionally, market demand also indicates a continued strong interest in protein-rich foods. An unfortunate side-effect of high levels of plant protein in food products is that various organoleptic properties, such as color, taste and texture, can be negatively impacted which, in turn, degrades consumer acceptance of those products.
As such, PepsiCo is interested in innovative plant proteins that have undergone some level of concentration.
Researchers & organizations who have exciting new plant protein concentrates with the potential for commercial-scale implementation on suitable timelines are strongly encouraged to respond.
Key Success Criteria
- Must be a plant or plant-derived protein
- High PDCAAS or DIAAS score
- Minimal impact on:
- Process-friendly for food applications:
- Good dispersion
- Solubility data in solution at pH 3.5 and 7.0
- Foaming capacity/stability data
- Process friendly for beverage applications
- Data to prove the unique quality
- Negligible flavor and texture impact
- Other nutritional benefits to the source besides high protein content (fiber)
- "Clean Label"
- Easy to pronounce and common (e.g. familiar, "kitchen" ingredients) are highly desirable
- Good sustainability story
- Differentiation to conventional animal and dairy proteins
PepsiCo is interested in all approaches capable of achieving the performance stated with the exceptions noted below.
Approaches not of interest
PepsiCo is not interested in submissions on the following protein sources:
- Khai-nam (“duck weed”)
- Single-cell protein
- Protein from non-plant sources:
- Dairy (such as whey, casein, milk protein concentrates)
PepsiCo is not interested in new plant-based products via this project – only plant/plant-derived protein concentrates are of interest. Unprocessed or whole food protein sources are likewise not of interest.
Preferred Collaboration types
To Be Negotiated