Seeking proposals for understanding whether a no added sugar, no added fat coating syrup and binder syrup can be developed

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

Desired outcome

PepsiCo is interested in understanding if a no added sugar, no added fat coating syrup and binder syrup can be developed. Sugar alcohols and allulose are not allowed for this project. Organoleptic properties should be as close to control samples as possible (recipe provided) and should be scale-up feasible.


Details of the Technology Call

Consumer demand for a clean, nutritious product together with increasing food standard regulations has prompted PepsiCo to seek a no added sugar, no added fat, clean label, coating and binding syrup. The syrup is to be used in the production of their cold form cereal bars and granola products.

Key Success Criteria

Must Haves:

  • Prototypes (see Prototype Deliverables) as follows:
    • Goal is to match texture of control formulations
    • Show control samples with prototypes
    • Acceptable for consumption (all ingredients should be food grade and product should be produced using Good Manufacturing Protocols)
  • One or both syrup formats to be developed and shown in one prototype a piece
    • Coating Syrups that will have a drying step applied (granola like product)
    • Binder Syrups that will need to hold a bar shape without a baking/drying step (cold-form cereal bar)
    • No flavors, inclusions, confectionary to be added to prototypes
  • Ingredient list and formulation

It is expected that the prototypes will need flavor work which is outside the scope of this project.

Prototype Deliverables

Prototypes must meet the following requirements:

  • Clean label ingredients as defined by Whole Foods Unacceptable Ingredients for Food list. In addition, do not use sugar alcohols or allulose for purposes of this brief.
  • No added sodium
  • No added flavor, seasoning, spice, high-intensity sweetener (stevia, monk fruit, sucralose, etc.)
  • No added fat: solid or liquid fats added to food during processing or ingredients where fat is added to them
    • Ingredients to avoid: vegetable oil, shortening, partially hydrogenated oils, nut butter (with added fat) etc.
  • No added sugar defined as: mono and di-saccharides added to food during processing
    • Ingredients to avoid: honey, sugar, brown sugar, molasses, and any cereal or sugar-based syrup

Nice to Haves:

  • Sweetness provided by the binder system is a nice to have but not mandatory.
  • Measure all target attributes (see Appendix for Target Attributes)

Possible Approaches:

PepsiCo will consider a solution to either the Coating or Binding Syrup in lieu of both.

Success Criteria:

Prototypes should meet the following criteria

  • Texture as close as possible to control (formula in Appendix)
  • Must deliver on prototype criteria


  • Prototypes should meet an ambient temperature 6mo shelf-life (full shelf-life testing out of scope of this timeline).

Preferred Collaboration type


Attached documents

Related keywords

  • Agrofood Industry
  • Technologies for the food industry
  • Food Additives/Ingredients/Functional Food
  • Food quality and safety
  • Food and feed ingredients
  • Food & feed ingredients
  • Consumer related
  • Food and Beverages
  • Health food
  • Cereals and Bakery Products
  • Ices and Desserts
  • Foodstuffs Intended For Special Nutritional Uses
  • sugar-free
  • alcohol-free

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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