RTD tea is widely consumed. However, product discoloration over time is one of key issues which impacts consumer satisfaction. This presents a particular quality issue with transparent flavored water products that contain a tea extract.
Proven or evidenced solutions: basic technology has been tested in a simulated environment.
Approaches that comply, or could be developed to comply, with food regulations.
Removing some of the polyphenols/catechins from tea leaf/extract/infusion without any effect on the beneficial properties of the finished product
Packaging or other technologies that positively impact upon the prevention of browning
Other approaches that meet the requirements
Approaches not of Interest
Approach which doesn’t comply with food regulation
Nov 16, 2018
Items to be submitted
To submit your idea or proposal, please use the Respond 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.