Mondelēz International is looking for ways to create multi texture experiences. We are seeking new materials, coatings or mechanisms for controlling water activity or new process technology that would deliver a crispy, crunchy texture in a high water activity medium
Multi-texture components within the same product tend to lose stability due to moisture migration over an extended period of time. The difference in water activities between the inclusions and the water- based medium allows for moisture migration resulting in an impact on the textural properties of the components. By identifying a barrier that mitigates the moisture migration, we can enable different textures to co- exist. Existing food grade barrier materials like fat, shellac, etc. are known to have certain limitations as they negatively impact the nutritional profile or are not effective in controlling the moisture migration.
Has these characteristics, or these can be added with further development:
Coating in chocolate, fat or shellac
We are looking for a concise, non-confidential, proposal.
The proposal should describe:
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