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Innovation is key in helping us deliver the delight that you expect from your favorite Kraft brands. There's also a lot of science that sits behind our products. Innovation, Research and Development can help us solve the scientific challenges that we face in some of these areas and against the backdrop of our brands, Kraft is the place for ideas to grow.

 

 

We do recognize that this innovation can come from many sources and that there are great ideas out there in other business sectors, at the other end of the size chart to individual inventors and all the way in between. We're looking for new partnerships to develop these ideas, to enhance and speed up our innovation and to create partnerships where all involved succeed.

 

We look forward to working together to help you achieve your goals and grow your ideas, while helping us to fulfill our vision of making brands that make amazing happen.

 

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How Do I Respond?

Browse the Kraft Featured Needs below and make a submission using the response options that activate on individual postings. These are available only to registered and logged-in users. If you have any questions about this Gallery, please feel welcome to post in the Forum or on a posting! 

Pamela Semanik
Welcome to our Featured Gallery! Please feel free to respond to any of our stated Needs. We look forward to innovating with you!
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Seeking sustainable oil for food products that is not derived from traditional plant seed (soybean, peanut, etc.) and/or tropical sources and algae. New sustainable edible oil sources are desired to achieve supply chain flexibility and cost saving opportunities.

Due Date: September 4, 2015

| Publish Date: September 26, 2014

| Status: Open

ID: N640262

Substitute dairy fat – create non-dairy fat product analogs without the use of traditional oil modification techniques.

Due Date: September 4, 2015

| Publish Date: September 26, 2014

| Status: Open

ID: N440321

Seeking a natural, consumer-friendly ingredient or novel technology as a replacement for EDTA in dressings and sauces that effectively scavenges transition metals to control and reduce oxidative off-flavors.

Due Date: September 4, 2015

| Publish Date: September 26, 2014

| Status: Open

ID: N740119

New dairy (milk) fats having specific or unique flavor/function profiles designed or affected by animal feed composition. Kraft's goal is to create milk fats with significantly lower levels of saturated fats and/or with increased level of long chain fatty acids such as DHA and EPA. Solutions that...

Due Date: September 4, 2015

| Publish Date: September 30, 2014

| Status: Open

ID: N941043

Kraft seeks cost-effective solutions that enable shorter, cleaner ingredient lines for fully cooked meats with extended shelf life.

Due Date: August 7, 2015

| Publish Date: May 21, 2015

| Status: Open

ID: N954014

Kraft seeks a method to preserve product arrangement within a package during shipment, product handling, and display configurations.

Due Date: August 7, 2015

| Publish Date: May 21, 2015

| Status: Open

ID: N054217

Kraft is seeking equipment and/or pouch design options that would enable a stand up pouch format with multiple compartments to maintain separation between products with different water activity levels.

Due Date: August 7, 2015

| Publish Date: May 21, 2015

| Status: Open

ID: N954338

Kraft is interested in equipment and/or cup design options that would enable a single cup or container with multiple internal compartments for products with different water activity levels.

Due Date: August 7, 2015

| Publish Date: May 21, 2015

| Status: Open

ID: N254492

This need is for any innovations you may have that do not relate to the specific Kraft Foods Needs listed in the current Kraft Gallery.

Due Date: July 31, 2015

| Publish Date: April 2, 2014

| Status: Open

ID: N821212

Seeking suitable food or food-like reference materials for use in analytical measurements. The standards should have long term stability (months or more) in regards to their fat and moisture content. The exact value of the fat and moisture contents should be known with a high degree of accuracy...

Due Date: June 30, 2015

| Publish Date: September 26, 2014

| Status: Extension Available

ID: N640910

Kraft seeks test methods to characterize protein containing ingredients (meat, dairy, nuts, vegetable sources) to predict functionality in finished products.

Due Date: June 30, 2015

| Publish Date: September 26, 2014

| Status: Extension Available

ID: N640842

Kraft seeks technologies to improve the characteristics of whole grain foods. Improved characteristics include: minimizing flavor challenges inherent when adding whole grain flour to grain-based foods (muting, wheaty, bitterness, oxidation flavors) and maintaining a texture profile similar to...

Due Date: May 20, 2015

| Publish Date: October 3, 2014

| Status: Extension Available

ID: N441173

Enhanced sweetness intensity throughout consumption.

Due Date: May 20, 2015

| Publish Date: September 26, 2014

| Status: Extension Available

ID: N540539

Looking for an understanding of key aromas responsible for sensory profiles of various lipids in food products.

Due Date: May 20, 2015

| Publish Date: September 26, 2014

| Status: Extension Available

ID: N340749

Enhanced Sweetness Intensity Throughout Consumption

Due Date: May 20, 2015

| Publish Date: September 26, 2014

| Status: Extension Available

ID: N740616

Kraft seeks the fundamental understanding of tribology as a tool to characterize the relationship between interfacial frictional properties and sensory perceptions in hot and cold beverage applications (Refreshment beverages, Coffee, Coffee Creamers and Tea).

Due Date: May 20, 2015

| Publish Date: September 12, 2013

| Status: Extension Available

ID: N211508

Kraft seeks ingredients or processes to extend the flavor profile of seasoned peanut snacks over typical product shelf life (9 - 12 months)

Due Date: April 6, 2015

| Publish Date: July 29, 2014

| Status: Extension Available

ID: N929560

A packaging solution that would enable self heating or self freezing of portable packaged lunch meal components when the package is opened. The mechanism must be simple for the typical consumer, typically school-age children.

Due Date: April 6, 2015

| Publish Date: September 12, 2013

| Status: Extension Available

ID: N311391

Kraft is seeking a solution to allow restaurant operators to create a premium grilled cheese sandwich with minimal effort, minimal mess, with minimal product loss and that can be cooked with no special equipment (must use standard restaurant equipment). The product is to be single serve and read...

Due Date: April 6, 2015

| Publish Date: September 12, 2013

| Status: Extension Available

ID: N812019

Kraft seeks test methods to characterize raw meat protein attributes to predict functionality (water binding, sliceability, texture, etc) in finished processed meat applications.

Due Date: April 6, 2015

| Publish Date: September 12, 2013

| Status: Extension Available

ID: N411226