PROGRAM MANAGER: Pamela Semanik
Licensing, product acquisition, proof of concept leading to scale-up to manufacturing, joint development, supplier agreement. The client is open to any potential business arrangement with providers whose technology can be adapted to meet the desired criteria.
Phase 1 - Evaluation of feasibility and fit to criteria, 6 months
Phase 2 - Commercialization within 18 months from evaluation
Phase 1 – Proof of concept funding commensurate with proposed activity
SOLUTION PROVIDER HELP DESK:
NineSigma, representing a specialty chemical manufacturer for food, health, nutrition, and industrial markets, invites proposals for novel heat reactive foaming technologies or blowing agents for food-grade applications. Leavening resulting from the reaction of a novel formulation of food-grade agents or ingredients is preferred (as opposed to other air entrainment approaches).
Food leavening technologies are typically substances that create a foaming effect (i.e. evolution of gas bubbles) within a dough matrix. The action of the foaming agent allows baked goods to ‘rise’, creating a lightening, or softening, effect on the final product. Most bakery products use agents that create CO2 within the dough matrix. Other technologies and systems exist to incorporate air into a dough matrix.
Most bakery applications currently use a weak acid such as sodium acid pyrophosphate (SAPP), glucono delta-lactone (GDL), and sodium aluminum phosphate (SALP), that reacts with sodium bicarbonate (baking soda) to create a heat activated reaction that releases CO2 gas into the dough matrix. This system reacts at a rate less than 40% before baking, which is ideal for the intended application. Similar heat activated formulations that release harmless gases (eg, CO2, N2, O2) without altering food flavor profiles of the food are the targets of this RFP.
Recently, European and other markets have regulated the use of aluminum in foods. This presents a challenge for the food industry, as SALP has been an ideal agent for leavening bakery products because of its performance characteristics. The client sponsor for this RFP seeks ready to use products or collaborations to develop novel leavening mechanisms to replace the use of SALP in food grade applications. Foaming or blowing agents, technologies, or expertise from other industries, if adaptable to the food industry, are of significant interest for this RFP.
NineSigma’s client has considerable expertise in the formulation of stable leavening agents and offers to collaborate in the adaptation of novel external approaches into new products even if these do not currently meet all of the desired performance specifications.
Anticipated Project Phases or Project Plan
Phase 1 – Proof of concept
Phase 2 – Commercial development
Criteria for Moving from Phase 1 to Phase 2:
Client will consider for advancement an approach that meets performance criteria with acceptable economics and pathway to commercialization.
The successful technology will:
Possible approaches might include, but are not limited to:
The following approaches are not of interest:
Your response should address the following:
Appropriate responses to this Request
Responses from companies (small to large), consultants, entrepreneurs, or inventors are welcome. For example:
You represent a company or university that has demonstrated a proof of concept.
You represent a company or university that has reduced method to practice at lab scale.
You represent a company or university that has developed a method for use at pilot scale.
You represent a company or university that has demonstrated a method ready for implementation at industrial scale.
You represent a technology transfer agency that represents an inventor or technology holder who can demonstrate an approach to address the request.
You represent a university research department that has a bench-scale demonstration ready to adapt.
You represent a university research department that has an undeveloped pathway with a high probability of success.