Mondelēz International is seeking technologies or solutions that help deliver fat structured food materials capable with the reduction of saturated fatty acid profile that can be used in the food industry. The overall environmental footprint of these technologies should be favourable relative to tropically sourced fats and oils.
Fat-structured food ingredients are important in the daily diet as fat affects material functionality, flavour perception, texture and health characteristics. Restructuring edible oil to form solid-like material which can be used in food industry as specialty fat has significant impact, as it has the potential to be considered healthier. Currently these fats are tropically sourced and have high environmental footprints.
A number of blends of different premium/exotic fats are currently available. However, these have high environmental footprints.
Key Success Criteria
- Oils that can mimic sensory (texture, melting), physical (melting point, etc.), and chemical properties (fatty acids profile that impacts processing)
- Cost advantages compared to premium fats as coconut oil, cocoa butter, shea butter
- Must be seen as sustainable, not associated with deforestation etc.
- New sources/novel local oils
- New crops/hybrids that yet to be cultivated
- Biotechnology approaches including enzyme technologies
What We Aren’t Interested in
Lauric fats or Hydrogenation as a process for obtaining the fat; alternatives built with/composing mono and di-glycerides and waxes, any fats with negative health benefits
Preferred Collaboration Types
At this moment we are open to Licensing and Supply (ideas closer to commercialization)
Related Tech Needs:
- Mondelēz Seeking: Increasing Efficiency/Reducing Residence Time in Stoving/Curing Ovens for Jellies
- Mondelēz Seeking: Saturated Fat Substitutes
- Mondelēz Seeking: Multi-Scale Simulation Tools