The goal of this practice is to identify “blue sky” ideas on Sodium Reduction in topical seasoning, and if found, identify potential collaborators to develop those ideas.
The strategy of reducing salt use level by increasing surface area of salt particles has been extensively investigated without great success in finding a practical and effective solution. Based on lessons learned, we would like to explore the approach where micro sized salt is dispersed into or coated on the surface of a fast-dissolving starch matrix. While the dispersion might be at sub-micron level, the material particle size is μm scale. The target technology is a (possibly spray dry type) process that produce such material.
Similar technologies have been used to disperse flavorings in beverages. These technologies are within scope providing they can be applied to foods.
- Food applicable in terms of regulatory and scale.
- Compatibility with PepsiCo seasoning application process (powder, with acceptable physical properties such as flow and adhesion).
- Able to be used on (dry) foods.
Past work and “Banned” List
- Pure salt crystals with small particle sizes; or agglomerated pure salt crystals.
- Enhancers or modulators are not in scope.
Preferred Collaboration Type
PepsiCo is open to a range of collaboration types, but will be focusing on technologies that have reached at least pilot scale.