Mondelēz International is seeking an ingredient to lower the water activity of food products without imparting sweetness.
Mondelēz International is seeking an ingredient solution for application in a food product that lowers the water activity without adding sweetness.
The solution could be as simple as providing an ingredient that performs the same function as: sugar, salt, glyercin with respect to lowering water activity, without imparting flavor.
Lowering of water activity is needed for a food product to achieve microbial stability and shelf-life. View more Needs like this on our Managed Innovation Gallery.
Possible approaches include botanical extracts, food grade salts with limited taste, flavor, and no addition to sodium content and enzymatic, heat, or acid hydrolyzed food ingredients.
Preferred Collaboration Type: Supply agreement but options and approaches would be considered.
We are looking for a concise abstract/executive summary.
The proposal should briefly describe the technical approach and provide information on technology performance, background and description of the responding team and their related experience.
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