We are looking for a plant based natural and/or Kosher/halal gelatin substitute. Must include the same texture building properties as standard gelatin. And be suitable for aerating and as an additive for dairy or other sweet applications.
Gelatin is used in multiple food applications because of its extraordinary functional properties. However, Consumer acceptance is limited in some countries. There is currently no vegetarian based alternative available with all the same comparable properties. A key applications is as an aerating additive for cream cheese to produce the creamy aerated texture without increasing protein and fat. Another is as gelling agent for use in products like jellies (candies).
KEY SUCCESS CRITERIA
- Naturally sourced, novel sources
- Neutral tasting
- Same gelling or aeration properties of gelatin at comparable temperatures or other established processing conditions
- Parity quality as a finished goods
- FDA approved
- Affordable – < €6/kg
- No significant limitations in sourcing or is readily and fully scalable.
POSSIBLE APPROACHES
- Explore cultivated edible plant sources for novel functional proteins, fibers or hydrocolloids. Use state-of-art technologies to provide robust food grade quality and quantity.
- Proteins extracted with physical processes.
WHAT WE AREN’T INTERESTED IN
Ingredients without full and unequivable FDA approval – ingredients not claimed as natural ingredient/ heavy chemically treated plants (to extract protein)
PREFERRED COLLABORATION TYPES
At this moment we are open to Licensing, Joint Development, Supply of prototypes for our internal evaluation and feedback on results
Awards:- TBA
Deadline:- 23-07-2021
