Find Tech Calls related to Consumer Products, Healthy Food, Cosmetics, Beverages, Fruit and Vegetables, Drug Stores, Dairy Products and Soft Drinks on Innoget
Organization from European Union posted this Technology CallSeeking Mahuannin B, F, and A from Ephedra Radix plantOne or more of the molecules Mahuannin B, F, and A from Ephedra Radix plant should be provided in one of the following forms: 1- Synthetically pure molecules 2- Enriched fractions of the plant extract 3- Isolated fraction from plant extract
Peter Navarro posted this Technology Call
Peter Navarro posted this Technology Call
Organization from European Union posted this Technology CallSeeking hyperbranched, non charged, short molecules/dendrimers able to be coupled to keratinous surfacesWe are seeking for molecules/compounds/materials which are chemically composed of two opposite parts (see Fig.). The first part of such molecules has a hyperbranched/dendrimer-like/fork shape. The second part (which is geometrically opposit to the first) is a moiety which will favour attachement. The attachment on the skin or hair surface could be generated by adhesion, covalent bonding, electrostatic attachment etc. For instance such latter moieity could react with free amines present on the hair fibers (more attachment points on the skin and hair could be considered, e.g. hydroxyl groups). Lactone groups are an example reported in literature of a reactive moiety which upon heat application can bound to the free amine of the hair. Once bounded to the skin/hair such molecules will work as molecular spacers. The molecules need to be neutrally charged, rigid, branched and have a low particle density (number of atoms in a physical volume). They will therefore decrease the interaction (e.g. Van der Walls attactions) between external particles (such as sand or dust) and the functionalized surface. Example: N-Glycans are an example of such molecular spacers and an example of desired geometrical structure. Glycan with 5 Mannose units for instance will occupy a Volume of 2.25 x 1.65 x 1.24nm with 162 atoms, which lead to a particle density of 35 x 10(^27) atoms/m^3. Such lower particle density will lead to a reduction of the Hamaker-interaction coeffiecint between the funcitonalized surface and an approaching particle. Such molecule will therefore lead to a decrease of the friction coefficient and adhesion forces.
Stephen O'Connor posted this Technology Call
Open Innovation Manager at PepsiCo
Gauthier Stéphane posted this Technology Call
Innovation Manager at Bonduelle
Juli Ramon posted this Technology Call
Account Manager at GCCIR
Strategic Allies Ltd. posted this Technology CallSeeking Technology concepts for new natural flavoured sparkling water beveragesOur client is a leader in the manufacture and supply of carbonated beverages in North America, searching for ways to differentiate a future offering of flavoured sparkling water products. As with other beverage categories (e.g. craft beer, coffee) the use of innovative processes to enhance the taste, nutritional profile and consumer experience are equally important as the unique founder / product story that often accompanies leading brands. The current and growing trend in the beverage market is for low calorie, non-sweetened, fruit-flavoured beverages that are perceived as better hydration options for health-conscious consumers. The move away from traditional sodas has focused on the goodness of water and the use of natural flavours (e.g. citrus) with minimal calories, but consumers are now demanding greater tasting products and are looking for brands with a compelling reason for purchase.
Elaine Wang posted this Technology Call
Innovation Manager at Haier
Beiersdorf AG posted this Technology CallSeeking technologies to jellify fluids (water or oil) without using polymeric molecules or surfactant systems.The main goal is to find a technology to jellify a fluid without using macromolecules or concentrated surfactant systems. The fluid in question may be water or oils (eg. hydrocarbons, triglycerides, fatty acids and esters - mostly saturated). The concentration of the gelling agent should be below 5% w/w. (preferentially < 2% w/w).
Haier posted this Technology CallSeeking for bacteria detection method used in closed spaceNowadays, consumers are more and more concerned about food safety and health. Food even stored properly may still grow bacteria with time goes on. So now we are seeking for technologies or solutions that can detect the total microbial counts in a closed space that can be integrated with refrigerator. The module shall be small in size and have a relatively long lifetime, as the lifetime of a refrigerator is 8-10 years. Currently, we do not set specific requirement for the detection accuracy. It would be accepted as long as it could detect and tell the total bacteria counts. Haier prefers to work with partners that have existing technologies or approaches that can be applied to this specific application. Collaboration can involve technology licensing, product sourcing, proof of concept leading to joint development agreements and assistance with scale-up to manufacturing. Preference will be given to technologies or approaches that currently have working prototypes that can undergo feasibility, validation or proof of concept over a 3-6 month period. Financial support for the proof of concept phase will be negotiated based on specific performance targets agreed between both parties. For selected collaborators Haier may provide access to samples, test equipment and testing facilities. Technologies will need to satisfy manufacturability, material cost and ease of use assessments to progress from the concept stage.
Haier posted this Technology CallSeeking for technologies to reduce frozen meat gravy lossFor current refrigerators, meat and frozen foods are stored under low temperatures (-18℃) for longer preservation. However, after certain period, due to temperature fluctuation (caused by the on-and-off actions of the compressor and defrost, etc.) and sweeping of cold air flow (in air cooled refrigerators), frozen meat may lose water. For example, water on meat surface is removed and food cell is pierced through by ice crystals. Once the meat is thawed, there will be a large amount blood and the meat will taste hard or bad. This will have negative impact on meat quality. To further improve frozen food quality, we are now seeking for a new solution that could be applied on refrigerator products.
Haier posted this Technology CallSeeking technologies or solutions for rapid air dryingHaier seeks technologies or approaches that can rapidly dry air and reduce air humidity level. Background Chest freezers can experience frost formation on the internal surfaces. The frost thickness can reach 5-10 mm within 1 week and can affect the heat transfer efficiency and energy consumption. Over time the frost thickness can also reduce the available storage space and cause inconvenience to consumers who must periodically remove the frost. Tests show that the frost layers mainly concentrate on the lower part of the cabinet and its liner with a frost formation rate of 10g per day (the compressor keeps on for 10 minutes and then keeps off for 14 minutes). We are now seeking for technologies or solutions that can rapidly reduce air humidity level when air flow passes.
Haier posted this Technology CallSeeking partners with technologies or methods to remove pesticides from fruit and vegetables during storage within a refrigerator.We seek partners with technologies or methods to remove pesticides from fruit and vegetables during storage within a refrigerator. Preference will be given to technologies or approaches that currently have working prototypes that can undergo feasibility, validation or proof of concept over a 3-6month period. Financial support for the proof of concept phase will be negotiated based on specific performance targets agreed between both parties. For selected collaborators Haier may provide access to samples, test equipment and testing facilities. Technologies will need to satisfy manufacturability, material cost and ease of use assessments to progress from the concept stage.