Seeking Natural Preservatives for Beverage Applications

Background

PepsiCo Global Beverages is on a journey for clean-label beverages, with a focus on innovation and productivity. Within this realm, our Science and Technology team has a Natural Preservative program that investigates the use of novel ingredients as preservatives in beverage matrices. The team has screened and collaborated with External Innovation on multiple natural preservatives. However, the past investigated preservatives have evolved due to the growing industry demand and technological advancement.

Key Success Criteria

Must-have requirements

1. Physical-chemical Property Criteria

   • Water soluble; minimum 10X of level of usage
   • Stable to heat (up to 110ºF for 8 weeks or 90ºF for 12 weeks), light, UV, oxygen, and high acid (pH 2.8 – 3.5) for up to 6 months
   • Analytical method to test for antimicrobial active compounds.

2. General criteria

   • GRAS or self-GRAS or FEMA approved or high potential to get approved, with full safety documentation.
   • Neutral in taste and color
   • If it is a mixture (e.g., extract), we need to know the active compounds.
   • Safe to consume.
   • Meets Cost guardrails.
   • Label friendly.

3. Prevent yeasts, molds, and bacteria. Examples from the list below

   • Lactic acid bacteria, Acidic acid bacteria
   • Yeasts: Z. bailli, Brettanomyces, Saccharomyces cerevisiae
   • Molds: Aspergillus Niger, Trichoderma virens
   Note: Not necessarily to prevent all the microorganisms but the more the better. Ideally, challenge studies to demonstrate the antimicrobial efficacy

4. Miscellaneous information

   • Kosher and non-GMO status must have. Halal preferred.
   • Technical information such as the origin of the ingredient and the process of making the ingredient.
   • Name on the label.
   • Global regulatory map
   • IP, Freedom to operate.
   • Supply chain.

Approaches not of interest

Well-known approaches are not of interest. Solutions should be novel.

Preferred Collaboration types

PepsiCo is open to a range of collaboration types.