As a business, we are continually striving to enhance the experience associated with consuming our beverages and their overall quality.
Carbonation plays an important role within our portfolio and plays a key role in the enjoyment of a drink. Ways of enhancing or optimising carbonation and technologies that can provide stable carbonation throughout the shelf-life of the product are sought.
Key success Criteria
Proven or evidenced solutions: basic technology has been tested in a simulated environment (needs to be a sugar sweetened drink – at least 2% sugar)
Time to market: <3 years
Liquid; for example, alter the attributes of the liquid to improve carbon dioxide retention over shelf life, or technologies to quantify bubbles and their size distribution
Packaging; for example, packaging solutions that preserve carbon dioxide at similar cost to PET
Process; for example, blending, manufacturing or bottling processes that enhance or retain carbonation/CO2 solubilisation
Approaches not of Interest
Solutions not focused on improving carbonation
Items to be submitted
To submit your idea or proposal, please use the Respond Now button on the right of this page. Please note that only non-confidential information can be accepted. By submitting a response: you represent that the response does not contain and will not be deemed to contain any confidential information of any kind; and you acknowledge that Suntory Beverage and Food Europe may, in their absolute discretion, select or reject a response or any portion thereof.
Your response should be an executive summary of what you are proposing. It should include both technical information on how the technology will work in addition to the given benefits to the consumer and how you believe it can be of use to us as a business. Information on the background of those involved in the project will also be required in your response to this need posting.
We suggest you include the following:
Describe the technology
How the technology is relevant to our brands (specific or in general)
Level of maturity of the technology (development stage or just a proposal)
How adaptable is the technology, can it be used in a wide range of scenarios
Background information on the people involved in the proposal
Remember….. Don’t send anything that could be considered confidential at this point.
Client Point of Contact
Super User Andrew Kirkwood
Preferred Collaboration Types
Area of Interest
Food Science > Food Components and Chemistry > Food Additives