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Need
Status: Need is Open

Novel natural modulator/enhancer

Request Number

NG_2017_0015_N_062
Point of Contact
Description

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.

Background

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:

  1. Physical mouthfeel tools: Soluble fibers (resistant dextrins, polydextrose, inulin, isomaltulose), gums (pectin, xanthan gum etc.)
  2. Receptor level modulators: Dihydrochalcones, minerals (sodium, calcium), peptides (kokumi)
  3. Sweet modulators and enhancers: Glucosylated stevia glycosides (GSGs), mogrosides, erythritol, positive allosteric modulators (PAMs)

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
  • Label friendly
  • Natural/nature identical and commercially viable
  • Already approved as foodstuff or evidence necessary for regulatory approval is available/obtainable
Possible Approaches
  • 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.

Due Date
Dec 14
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. 

Gallery Moderator(s)
Steve Groves
Request Number
NG_2017_0015_N_062
Preferred Collaboration Types
Area of Interest