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PepsiCo R&D wants to screen plant protein ingredients and characterize plant protein dense raw materials under direct expanded extrusion conditions to help develop snack products.
Total protein content and protein quality are important considerations. Application often targets at least good-source protein level (2.5-grams protein per serving) which require utilization of concentrated protein ingredients or high proportion of protein dense raw materials in the extruded product formulation.
This application levels often have unpredictable and detrimental impact on the extruded product, as compared to starch-base raw material extrudates such as corn-puffs.
Little is known about the transformation plant protein undergoes during the extrusion process, its glass transition, denaturalization/depolymerization and behavior/interaction with starch in forming the continuous matrix that underlays the structure of extruded puffed snacks.
We would like to develop a model to understand processing of plant proteins in extrusion as we have for starch. A model that can guide us to supplement the selection from PEP’s ingredient toolboxes and maybe even design plant proteins materials to lead to successful development of extruded snack. We are looking at one stop solution for the knowledge and expertise in plant protein characterization, processing, and integration/interpretation to help us develop that model.
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Preferred Collaboration Types:
PepsiCo is open to a range of collaboration types, but proof of concept is required.
PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $70 billion in net revenue in 2020, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker, Tropicana and SodaStream. PepsiCo's product portfolio includes a wide range of enjoyable foods and beverages, including 23 brands that generate more than $1 billion each in estimated annual retail sales.
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