In a posting on its open innovation site at kfcollaborationkitchen.com, the firm says it is looking for “an ingredient solution to lower water activity of food products without imparting sweetness”.
Lowering water activity is a key means of controlling microbial activity and enhancing the shelf-life of food products.
Says Kraft: “The solution could be as simple as providing an ingredient that performs the same function as sugar, salt and glycerin with respect to lowering water activity, without imparting flavor.”
Possible approaches could include botanical extracts
Solutions could include botanical extracts, food grade salts with limited taste/flavor and no addition to sodium content, and enzymatic, heat or acid-hydrolyzed ingredients.
It adds: “[The] ingredient must not add too much sweetness or any other undesirable off flavor such as bitterness and must be safe for consumption.”
How open innovation works at Kraft
Firms that respond to briefs posted on kfcollaborationkitchen.com will be informed within eight weeks if Kraft is not interested in their solution.
If bosses are interested, a dialogue can begin - and a written confidentiality agreement may follow, says the firm, which is preparing to split into two publicly traded companies (global snacks ‘Mondelez’ and North American grocery) before the year-end.
“If this is a breakthrough idea or a really new innovation, we may be ready to start talking about a development or licensing agreement.”
Click here to access Kraft’s open innovation website.
Click here to read more about Kraft’s R&D activities.