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Request for Proposal
Status: RFP is Open

Sensors for Physical Parameters of Food

Request Number
RFP_2018_3824
Due Date
Oct 10
Program Manager

Opportunity

Joint Development, Supply Agreement, Technology Acquisition, Technology Licensing, To Be Negotiated

Opportunity to partner with a multi-billion dollar restaurant chain

Timeline

Phase 1 – Evaluation of proposed technologies: late 2018

Phase 2 – Deployment: early 2019

Financials

All financial details to be determined jointly with the client.

SOLUTION PROVIDER HELP DESK USA:
 

RFP Title

 

Sensors for Physical Parameters of Food
RFP Description

NineSigma, on behalf of a major restaurant chain, seeks sensors and systems capable of providing objective assessment of the physical aspects of foods and beverages. The goal is to obtain quantitative appraisals of the physical properties of new recipes or existing products produced on new equipment.

Background

NineSigma’s client produces and serves ready to eat foods in hundreds of locations across the globe, serving thousands of customers each day.

The client maintains a robust research and development function at their headquarters, employing teams of chefs, engineers and other specialists. The teams work to ensure consistency and quality by evaluating all new recipes as well as existing products made using new equipment. Currently, all products are evaluated by a team of professional tasters prior to commercial-scale production in restaurants. As a result, all assessments are qualitative in nature and subject to variation.

The client would like to supplement the experience and insight provided by these professional evaluators with novel and innovative technologies that can deliver repeatable and quantifiable data to ensure that the products served in each location are of the same consistent high quality.

 

Anticipated Project Phases

Phase 1 – Evaluation of proposals

  • Q4 2018

Phase 2 – Demonstration of technologies

  • Q1 2019
  • Conducted at proposer’s location

Phase 3 – Demonstration of technologies

  • Q1 2019
  • Conducted at client’s R&D facility

 

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.

Key Success Criteria

The successful technology will:

  • Obtain quantitative data related to one or more of the following:
    • Texture
    • Crunch
    • Structure
    • Crumbliness
    • Color
Possible Approaches

Possible approaches might include, but are not limited to:

  • Technologies adapted from other industries:
    • Cosmetics
    • Pharma
    • Materials Science
    • Animal care
  • Novel technologies developed for food science applications
Approaches not of Interest

The following approaches are not of interest:

  • Technologies that do not provide quantitative data
  • Technologies that are not compatible with food products
Items to be Submitted
  • Non-confidential description of proposed technology and working principle
  • Availability of technical data including:
    • Parameter(s) measured
    • Measurement time
    • Equipment footprint
    • Previous applications
    • Accuracy
  • Technical maturity of the approach (concept, reduced to practice, prototype, ready to commercialize, ready to implement, commercialized)
  • Pathway to commercial scale including timing, estimated budget, and capacity for manufacture
  • Estimated unit cost of technology
  • Position on intellectual property including patent references
  • Desired relationship with sponsor
  • Team description and related experience
Expiration Date
Preferred Collaboration Types
Area of Interest