Ingredient to Lower Water Activity

Request Number N116849
Author Mondelēz International
Need details

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.


Key Success Criteria
  • Ingredient must not add too much sweetness or any other undesirable off flavor such as bitterness
  • Must be safe for consumption.
  • Allergen free.
  • Clean label.


Possible Approaches

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.


Approaches not of interest
Non food grade materials.
Preferred Collaboration types
  • Joint Development
  • Contract Research
  • Technology Licensing
  • Technology Acquisition
  • Supply Agreement
  • To Be Negotiated
Items to be submitted

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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Point of Contact
Stephen Clulow
Area of Interest
  • Chemical Manufacturing
  • Family & Consumer Products & Services
  • Food & Beverage
  • Manufacturing & Fabrication
Mondelēz International
Due Date
May 27, 2017
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