Well- being confectionary fillings

Request Number N766759
Author Mondelēz International
Need details

Mondelez International are seeking novel confectionery fillings that drive health and wellness through better nutritional profiles to what is currently available in addition to providing a great consumer experience. We are looking for anything that improves the overall calorie profile, specifically by the reduction of fat and sugar but does not negatively impact the taste or sensory properties of the confectionary filling. We are open to new ingredients, formulations or technologies that could potentially provide new health and wellness benefits to our confectionary fillings.


Mondelez International have a commitment to ensure Health and Wellbeing within our snacking portfolio with one of the key pillars being focused on mindful snacking. We are interested in transforming our portfolio by offering more nutritious choices while also improving the nutritional profile of our current portfolio. For well- being fillings, this would mean delivering similar or better sensory experiences than our current offerings (especially with regards to the texture, flavor and mouth feel) but with a significant improvement in the overall nutritional status of the products (reduction in calorie/saturated fat/sugar and/or  introduction of new natural additives- e.g. colors/ flavors). The solution should preferably provide better cost viability.

In summary, we want a cost effective, preferably natural, label friendly, ingredient or processing technology that will support us in achieving better Health and Wellbeing credentials for confectionary fillings



Key Success Criteria

The proposed technology/ ingredient should provide:

  • A novel and delightful consumer experience
  • A new ingredient, technology or formulation appropriate for use in confectionery
  • Compatible with chocolate
  • Stable at ambient temperature for 12 months, once manufactured
  • Preferably easily flavored
  • Preferably be derived from natural sources – e.g fruit / vegetable sources
  • Should provide an improvement in nutritional status- reduction of calories, saturated fat, sugar without impacting the taste of the product
  • All proposed ingredients should be complaint against the food regulations and must enable clean labelling
  • All proposed ingredients should have very good digestive tolerance
  • The proposed technology/ ingredient should retain the key processing/ handling characteristics of the filling
  • The proposed solution should be more cost effective and should have a viable supply chain.



Approaches not of interest
  • The obvious filling options for confectionary (such as fondants, caramels, fat fillings etc.), unless there is a health or well- being benefit associated with it.
  • Any ingredients/ technology claims suggested without substantiation/ validation


Preferred Collaboration types
  • Joint Development
  • Technology Licensing
  • Technology Acquisition
  • Supply Agreement
  • To Be Negotiated
Items to be submitted

We are looking for a concise, non-confidential proposal.


The proposal should:

  • Describe the technical approach
  • Provide information on performance of the technology (if available)
  • Provide a prototype sample (if available)
  • Include a description of the responding organization or team and their experience.

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Point of Contact
Stephen Clulow
Area of Interest
  • Food & Beverage
  • Flavorings & Additives
Mondelēz International
Due Date
January 31, 2018
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