We are seeking innovative technologies to preserve the freshness of refrigerated consumable products, ensuring they meet safety and quality standards. These products are based on animal protein and may contain various inclusions such as fruits, vege...
We are seeking innovative technologies or solutions to improve or replace any aspect of our current supply chain (tempering, packaging, transport, unpacking and melting) required for bringing cocoa liquor from West Africa to Europe, which operates a...
We are looking for novel coating technologies to extend the shelf-life of fresh produce. These coatings would be applied directly to the skin/cuticular wax layer of the target fruit or vegetable. Primary goal is to extend the produce’s useful shelf-...
We are seeking innovative solutions to improve the microbiological quality of wheat flour by reducing the microbial load (specifically, pathogenic Escherichia coli, Salmonella sp., and indicator Enterobacteriaceae). Ideal solutions should be simple,...
We’re actively searching for novel and natural ingredient solutions that can reduce “food noise” and effectively suppress appetite, similar to the effect of anti-obesity medications (drugs), such as GLP-1s and GIPs. Our ideal solution should not onl...
We are looking for innovative solutions that can increase the concentrations of nutrients (potassium, iron, calcium, magnesium, zinc, iodine, and omega-3’s) in powdered or liquid beverages, ensuring each 12oz serving delivers between 10% and 50% of ...
We are looking for a partner to develop ML models for datasets that are provided by our organization. The data sets may be images of diagnostic test kit results, digital readouts from a device or other output. The model should be able to effective...
We seek to better understand alternative hydrogenation methods that can convert unsaturated fatty acids (in triglyceride form) into saturated fatty acids (natural / non-hazardous). Natural or enzymatic hydrogenation are potential approaches, but we ...
Kraft Heinz is seeking natural ingredient technologies to achieve at least 30%, but preferably over 50%, sodium reduction within complex food systems of various moisture, pH, and salt levels. A prospective ingredient technology may, on its own, be s...
We are looking to create HPLC/LC-MS method or equivalent test using extractions that are paired with commercially available lateral flow devices. A strong collaborator would have experience in developing HPLC or LC-MS methods to assist us in analyt...
We are seeking improvements to sample preparation so that we may neutralize inhibitors and lyse both Gram-positive and Gram-negative bacteria in an enriched sample. The ideal solution or technology should achieve these tasks with only two manual pip...
We are looking for collaborators with experience creating standard protocols for mycotoxins detection in corn that can be used in a lateral flow assay. Alternatively, we would be interested in opportunities to purchase material that meets our requir...
Kraft Heinz is looking for encapsulation of probiotics to allow for long-term stability of probiotics in a low pH, shelf-stable beverage. The encapsulant should have minimal to no effect on the organoleptic qualities of the beverage.
We seek to understand the root cause of common nausea, stomach ache, vomiting complaints from VMS (vitamins, minerals and supplements) tablets. We also seek to create a formulation with improved consumer experience that is gentle on the stomach and/...
We are looking for natural ingredients and technologies that can replace artificial preservative ingredients in foods to inhibit spoilage microorganisms like molds and yeasts including the acid-tolerant yeast Zygosaccharomyces bailii.
Cargill is seeking technologies and/or ingredients that can reduce the energy and processing cost (time, equipment, personnel) associated with tempering of cocoa butter in chocolate. Solutions can be focused on completely replacing the tempering ste...
Neogen is seeking methodologies and/or equipment that eliminate the nucleic acids of non-living cells within a sample in a simple and timely workflow.
We are seeking tools, collaboration, and subject matter expertise to help understand the effects of caffeine and nootropics on cognitive and energy related outcomes in the context of a caffeinated beverage.
We are seeking technologies to make ice cream more resilient towards temperature fluctuations in terms of textural and physical stability, without compromising the sensory experience. Potential solutions could include ingredients, processing, distr...
We are looking for collaborators with expertise in developing highly sensitive, specific and robust antibodies for use in lateral flow assays. We are also looking for opportunities to buy or license antibodies that are already developed.
We are seeking tools and screening capabilities to help understand the impact of different dietary ingredients on SGLT1 and GLUT5.
We are looking for novel nutritional ingredients and/or experts in the field of prenatal nutrition.
We are seeking high intensity sweet proteins (e.g., Brazzein, Monellin, Thaumatin) that are stable to low pH environment and to thermal treatments in ready-to-drink, shelf stable beverage applications.
Kraft Heinz is seeking natural sweetener ingredient technology to achieve a stable solution of 5-10 % stevia (or equivalent sweetness) for low pH systems (pH 2.0).
Since postbiotics are an emerging area globally with few published science-based studies, PepsiCo is looking to develop or adapt existing methodologies and validation protocols to support the functional gut health claims of various postbiotics. We ...
PepsiCo is looking for novel encapsulation technologies for various functional and other) ingredients in a beverage system. Ideally the technology can work across various beverage systems and ingredients, although multiple technologies for different...
Pace International LLC, a subsidiary of Valent BioSciences, is seeking low molecular weight and/or volatile compounds to reduce decay and/or extend the crop quality and shelf-life of produce when applied postharvest.
Natural sweeteners and technologies for sugar reduction in beverages
Replacements for Yellow #5 (tartrazine), Yellow #6 (Sunset Yellow), Red #40 (Allura red), and Blue #1 (Brilliant Blue FCF).
Our goal is exploring technologies for oil extraction or preventing absorption of lipids in a porous matrix such as potato chips during cooking & dehydration processes such as frying. These technologies can be outside of the food industry (such as p...
PepsiCo is open to a range of collaboration types, but the technology should be available for scale-up within the next 3 year.
Ideally, we are looking for an integrated, multidisciplinary research team–with expertise in plant protein characterization, processing, and integration/interpretation–to help us develop this model. But we are still interested in hearing from groups...