ICL Innovation seeks new technologies for extraction and purification of proteins derived from peas and whey.
Product of process should be allowed by regulation to be consumed in food.
The goal is to use extracted proteins as functional ingredients in processed food affecting such properties as texture and stability.
ICL's business unit Food Specialties produces and sells phosphate specialties, chopping or brine additives, emulsifying salts and leavening acids, and a big variety of complex blends of various ingredients to the food processing industry. Their expertise is to create synergistic effects for our customers. Their products provide indispensable functions to the processing industry. Products e.g. act as emulsion and color stabilizers, maturing agents, texture and taste improvers, freshness retainer, etc. ICL mainly serves the following industries: meat, poultry, seafood, dairy, bakery, noodle and beverages.
Key success Criteria
Extracted protein should offer clear improvement in functionality compared to existing solutions
Process and resulting ingredients should be cost effective
Process and resulting ingredients should comply with food grade regulatory requirements
Approaches not of Interest
ICL Innovation is not interested in responses which offer approaches which are already commercialized and available on the market.
Dec 31, 2016
Items to be submitted
ICL Innovation welcomes responses from academic or research institutions or other organizations who are interested in developing innovative technologies and sharing intellectual property in licensing. Approaches with demonstrated feasibility are preferred, but early stage approaches with sound scientific concepts are also welcome. Technologies aligned with business interest will enjoy full funding until implemented on an industrial scale.
We are looking for concise non-confidential proposals, statements of expertise, and other inquiries if your expertise fits our needs. Please use the Respond button to submit your proposal response.