PepsiCo posted this Technology CallSeeking revolutionary plant protein sourcesPepsiCo seeks to incorporate new plant proteins into their world-class foods and beverages. Consumers are increasingly selecting products that feature plant-based proteins: from rice milk to pasta made from chickpeas. Additionally, market demand also indicates a continued strong interest in protein-rich foods. An unfortunate side-effect of high levels of plant protein in food products is that various organoleptic properties, such as color, taste and texture, can be negatively impacted which, in turn, degrades consumer acceptance of those products. As such, PepsiCo is interested in innovative plant proteins that have undergone some level of concentration. Researchers & organizations who have exciting new plant protein concentrates with the potential for commercial-scale implementation on suitable timelines are strongly encouraged to respond.
PepsiCo posted this Technology CallSeeking novel proposals to incorporate pea protein concentrate into low pH beveragesHumans have cultivated and eaten peas (Pisum sativum) for millennia. Modern consumers are looking to the seed as a promising protein source – it is rich in proteins which can be isolated to make pea protein concentrates (PPC). While PPC are available in many forms and products, little or no research has been done to understand its behavior in low pH solution or model systems. As a result, food producers have encountered difficulties incorporating PPC into acidic products, such as fruit juices. The goal of this project is to identify pea protein concentrates that are suitable for usage in low pH systems or to find technologies capable of processing PPC so that they may be used in low pH environments.
PepsiCo posted this Technology CallSeeking novel technologies for multiphase gas separation to enhance waste heat recovery during dehydration processesDehydration is routinely employed as a cooking process by the food and beverage industry. It uses significant amounts of energy and results in substantial lost heat to the atmosphere in the form of vapor clouds. The presence of atmospheric air, up to 30% by mass, in the air-steam reduces the possibility of waste heat recovery. As a non-condensing gas, it remains in a thin insulating layer at the condensate surface; this layer increases the partial pressure of the air and considerably reduces the heat transfer efficiency between the waste heat (steam) and any recovery medium. Separating the air from the steam significantly enhances the waste heat recovery opportunity. PepsiCo wishes to improve their waste heat recovery systems by implementing innovative technology to separate the desirable waste steam from the air-steam mixture.
IPI posted this Technology CallSeeking Technology Partner and Expertise to Produce Chitosan from Animal BiomassChitin is an important biopolymer that is converted to chitosan for use in many industries. The raw material from which chitin is extracted is typically shrimp/crab shells. Although chitin/chitosan is touted as a green material because it is recovered from waste crustacean shells, the global demand for it is rapidly increasing, whereas the farming or harvesting of crustaceans is environmentally unsustainable. There is thus, the opportunity to develop new processes for the production of chitosan from environmentally sustainable sources. The company has conducted preliminary research on the extraction of chitin from a particular type of animal biomass, and conversion into chitosan via chemical methods. The method has been designed to recover other valuable biomaterials, in addition to chitosan. The research has proven to be feasible and the company is now searching for partners with expertise in chitosan production to scale up this process on a semi-industrial scale.
Organization from Germany posted this Technology CallSeeking multifunctional ingredient with antimicrobial properties for personal care applicationsPreservatives added to personal care product to control microbial spoilage, extend product shelf life and prevent infection in humans. Microbiological control is critical in the beauty industry because microbial spoilage will cause product degradation, leading to potential human health hazard. In recent years, due to growing human health concerns with traditional preservatives like paraben and Isothiazolinones (MIT/CMIT), consumers are drawn toward “’preservative-free’ or ‘self-preserving’ personal care formulations. Here, the company is seeking multifunctional personal care ingredients which apart from delivering its primary property also exhibits a certain level of antimicrobial activity. The ideal ingredients can be emollients, surfactants, rheology modifiers, solubilizer or bio-active. compounds/extracts that can also control microbial spoilage for skin and haircare applications.