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PepsiCo Seeking: Novel Protein Solutions for Beverages-Image of protein powder in a measuring cup spilled on a light green background

The food and beverage market currently has significant growing demand for new protein rich or protein-enriched products. The trend is clearly demonstrated in the recent success of Greek style yogurt and the growing demand for plant-based food and beverages. The challenge with protein additions at the levels at which claims can be made is that the protein adversely impacts the texture/mouth feel, taste and/or color, of the product. Therefore, consumer perceptions of the product suffer.

The goal is to locate novel proteins that do not suffer from these drawbacks and/or unique extraction methods to mitigate/minimize their magnitude and to achieve a claimable level of protein relevant to each category.


  • Protein concentrates and isolates only.
  • Plant-based proteins, and non-animal proteins resulting from bio synthesis/fermentation process shall be considered.
  • PDCAAS (Protein digestibility-corrected amino acid score) > 0.90 is highly desirable
  • Minimal flavor and texture impact above 7% protein concentration
  • Process friendly for beverage applications (e.g. good dispersion, solubility, low viscosity)
  • Evidence to show the unique value of the protein
  • Product specifications
  • Amino acid profile
  • Digestibility information
  • Regulatory information



  • Scientific research done to prove uniqueness.
  • Clarity in solution in low and high-acid environments
  • Fully functional in low and high-acid environments
  • Non-allergenic
  • Non-GMO
  • FDA letter of non-objection on GRAS status
  • Negligible flavor and texture impact above 7% protein concentration
  • Other nutritional benefits to the source besides high protein content (i.e. fiber)
  • “Clean Label”, i.e. easy to pronounce and common (e.g. familiar, “kitchen” ingredients are highly desirable and avoid chemical-sounding ingredients) or at the minimum has a good sustainability story or other differentiation to conventional animal and dairy proteins


Possible Approaches 

PepsiCo is interested in all approaches capable of achieving the performance stated with the following exceptions:

Approaches Not of Interest 

  • Soy
  • Cricket powder
  • Meal worm powder
  • Animal
  • Single cell protein
  • Whole cereal or legume flours


Preferred Collaboration types

PepsiCo is open to a range of collaboration types, but proof of concept is required.


Submit Ideas


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