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.

• Proof of concept study in surface modification of commercially available sweet proteins
• Breakthrough ingredients that have significant advancement beyond PepsiCo’s knowledge
• Any sweet protein with no allergen issues

• Safe for consumption, with available safety data for toxicology effects
• Water soluble
• Acceptable taste profile (no alteration in color, taste and/or mouthfeel)
• Stable in a low pH (2.7-3.2) beverage at ambient temperatures for 6-9 months (stable to light, heat, no sedimentation, or phase separation, no or minimal impact on flavor of finished beverage during shelf life)
• Stable after thermal processes (Hot Fill: 200-205F for 33 seconds; Tunnel: 160-165F for 10 minutes; Aseptic: 280F for 4 seconds). At a minimum, compatible with a cold fill preserved process.
• Minimum shelf-life of 6 months
• Path to regulatory approval in the US, Canada, and/or Europe

• Generally Recognized as Safe (GRAS) or Flavor and Extract Manufacturers Association of the United States (FEMA)
• Ingredient shelf-life is 12 months or more
• Ingredient name is consumer friendly and can be classified on product labels as a “natural” source

• Technologies/solutions that PepsiCo is familiar with and/or has previously studied for e.g; Blend of different sweeteners and modulators.