Unwanted Bitterness and Astringency Masking

Request Number N479256
Need details

As a business, we are continually striving to enhance the experience associated with consuming our beverages. Solutions for masking bitterness and astringency are being sought as an alternative to known sugar and sweeteners solutions. The solutions provided are seen as offering a route to allowing new flavour developments for our beverage portfolio. 



Ingredients and technologies that can offer unwanted bitterness and astringency masking in beverage applications are of interest.


Key Success Criteria
  • Proven or evidenced solutions: basic technology has been tested in a simulated environment.
  • Time to market: <3 years.


Possible Approaches
  • Ingredients from related sectors such as pharma and food
  • Ingredient synergies
  • Processing technologies
  • Other solutions that overcome unwanted bitterness and astringency
Approaches not of interest
Existing sugar and sweetener based approaches
Preferred Collaboration types
  • Joint Development
  • Technology Licensing
  • Technology Acquisition
  • Supply Agreement
Items to be submitted

To submit your idea or proposal, please use the Respond Now button on the right of this page. Please note that only non-confidential information can be accepted. By submitting a response: you represent that the response does not contain and will not be deemed to contain any confidential information of any kind; and you acknowledge that Suntory Beverage and Food Europe may, in their absolute discretion, select or reject a response or any portion thereof.


Your response should be an executive summary of what you are proposing. It should include both technical information on how the technology will work in addition to the given benefits to the consumer and how you believe it can be of use to us as a business. Information on the background of those involved in the project will also be required in your response to this need posting.


We suggest you include the following:

  • Describe the technology
  • How the technology is relevant to our brands (specific or in general)
  • Level of maturity of the technology (development stage or just a proposal)
  • How adaptable is the technology, can it be used in a wide range of scenarios
  • Background information on the people involved in the proposal

Remember….. Don’t send anything that could be considered confidential at this point. 


Point of Contact
Stephen Clulow
Area of Interest
  • Food & Beverage
  • Food Manufacturing
  • Fruit & Vegetable Processing
  • Ingredient Manufacturing
  • Flavorings & Additives
  • Other
  • Process Control
  • Pharmaceuticals
  • Nutriceuticals
  • Other
Suntory Beverage and Food Europe
Due Date
January 31, 2018
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