A revolutionary new tool of natural origin which can be added in combination with a high-intensity sweetener (HIS) and bring sugar-like qualities missing in HIS: Onset, intensity and/or lack/masking of linger. Ideally already approved as a foodstuff, so no further regulatory requirement.
Sugar has a unique time-intensity profile, which is basically a higher initial impact and less linger/aftertaste than most high-intensity sweeteners (except acesulfame K and saccharin). This is particularly an issue when natural sweeteners such as stevia are used;
Sugar, being a low-intensity sweetener, also has a mouthfeel which cannot be provided by HIS.
This has led to a variety of products which help modulate high-intensity sweeteners:
We are interested in new tools, which can provide a competitive edge to the existing solutions in terms of taste, cost and labeling requirements.
Key success Criteria
Enables significantly more sugar-like taste (in terms of upfront sweetness, lack of linger, potency etc), as proven by solid sensory evidence
Natural/nature identical and commercially viable
Already approved as foodstuff or evidence necessary for regulatory approval is available/obtainable
An out-of-the-box approach to identify what else can bring in sugar-like attributes to beverages
Receptor technologies that can help scientifically identify why certain tools (as described above) deliver a sugar-like taste and what other natural ingredient can be used to activate such a mechanism.
Approaches not of Interest
Above mentioned existing solutions except technologies related to their cost reduction and regulatory approval.
Dec 13, 2019
Items to be submitted
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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.
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