Strategic Allies Ltd. posted this Technology CallSeeking suppliers of crushable capsules to encapsulate a wide spectrum of hydrophobic and hydrophilic flavoursOur client is an established manufacturer of FMCG (fast moving consumer good) products incorporating a range of flavourings (e.g. fruit, herb, botanical or synthetic versions). Flavours can enhance the consumer enjoyment of products and manufacturers are increasingly looking for versatile technology platforms to incorporate a variety of such ingredients into their product ranges. Food, health or consumer products often require the encapsulation of flavours or active ingredients to improve the stability or control the release for a specific trigger (including consumer activation). One way these are delivered is via soft or hard capsules, and common applications include: - cosmetics; confectionary; chewing gum; detergents; nutraceuticals, etc.
PepsiCo posted this Technology CallSeeking revolutionary plant protein sourcesThe food and beverage market currently has significant growing demand for protein rich or protein enriched products. The trend is clearly demonstrated in the recent success of Greek style yogurt and the growing demand plant-based food and beverages. The challenge with protein additions at levels at which claims can be made is that the protein adversely impacts the texture/mouth feel, taste, color, of the product. Therefore, consumer perceptions of the product suffer. The goal is to locate novel new proteins that do not suffer from these drawbacks and/or unique extraction methods to mitigate/minimize their magnitude. Goal is to get to a claimable content of protein relevant to each category.
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 proposals for understanding whether a no added sugar, no added fat coating syrup and binder syrup can be developedPepsiCo is interested in understanding if a no added sugar, no added fat coating syrup and binder syrup can be developed. Sugar alcohols and allulose are not allowed for this project. Organoleptic properties should be as close to control samples as possible (recipe provided) and should be scale-up feasible.
Kim Mathias posted this Technology Call
Open Innovation Manager at The Procter & Gamble Company