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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! 

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

Due Date: 02/11/2016

| Publish Date: 09/26/2014

| Status: Open

ID: N440321

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: 02/11/2016

| Publish Date: 09/26/2014

| Status: Open

ID: N640910

Enhanced sweetness intensity throughout consumption.

Due Date: 02/11/2016

| Publish Date: 09/26/2014

| Status: Open

ID: N540539

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: 02/11/2016

| Publish Date: 09/26/2014

| 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: 02/11/2016

| Publish Date: 09/30/2014

| Status: Open

ID: N941043

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

Due Date: 02/11/2016

| Publish Date: 09/26/2014

| Status: Open

ID: N340749

Enhanced Sweetness Intensity Throughout Consumption

Due Date: 02/11/2016

| Publish Date: 09/26/2014

| Status: Open

ID: N740616

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

Due Date: 02/11/2016

| Publish Date: 09/26/2014

| Status: Open

ID: N640842

Identification of a kosher and halal microbial lipase that has performance in product identical to animal lipase with respect to flavor profiles.

Due Date: 04/01/2015

| Publish Date: 09/26/2014

| Status: Open

ID: N940077

For Solutions That Do Not Relate to the Specific Kraft Foods Needs listed in the current Kraft Gallery

Due Date: 01/30/2015

| Publish Date: 04/02/2014

| Status: Extension Available

ID: N821212

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: 01/29/2015

| Publish Date: 09/12/2013

| Status: Extension Available

ID: N812019

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: 01/28/2015

| Publish Date: 10/03/2014

| Status: Extension Available

ID: N441173

Kraft is seeking active packaging solutions, or development proposals for same, to detect and indicate the presence of mold, mold and yeast,or changes in CO2 or O2, in high acid, ready-to-drink beverage products packaged in flexible pouches. The sought-after solution may be a food grade material ...

Due Date: 11/19/2014

| Publish Date: 09/12/2013

| Status: Extension Available

ID: N011937

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: 11/12/2014

| Publish Date: 09/12/2013

| 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: 11/07/2014

| Publish Date: 07/29/2014

| 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: 11/07/2014

| Publish Date: 09/12/2013

| Status: Extension Available

ID: N311391

Kraft seeks ingredients or processes for whole grain products that minimize flavor impact (muting, wheaty & oxidation flavors) when adding whole grains to grain-based foods. Approaches should not negatively affect finished product texture in lower moisture, cereal-based food applications. Bac...

Due Date: 11/07/2014

| Publish Date: 09/12/2013

| Status: Extension Available

ID: N034585

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: 11/07/2014

| Publish Date: 09/12/2013

| Status: Extension Available

ID: N411226

Kraft seeks a proven methodology to evaluate changes to packaging and its effect on shelf impact and a consumer's purchase intent.

Due Date: 11/07/2014

| Publish Date: 09/12/2013

| Status: Extension Available

ID: N211817

Lab test apparatus or pre-designed set up for assessing the force of opening a package that better simulates a consumer's experience in non-linear, arcuate, or multi-directional movements.

Due Date: 11/07/2014

| Publish Date: 09/12/2013

| Status: Extension Available

ID: N811110

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!