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- Background
- What we're looking for
- What we can offer you
- Who we are
- Q&A
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Background
Functional foods are of increasing interest to the health-conscious consumer, especially those containing probiotics.
However, the inclusion of probiotics in low pH beverages is limited because it is difficult to maintain the viability and stability of the probiotic.
Encapsulation can increase the stability and bioavailability of probiotics in foods and beverages. We are thus interested in improved encapsulation technologies that ensure viability of the probiotic through food processing and packaging, long term storage at non-refrigerated temperatures, and survival through the GIT (gastrointestinal tract).
What we're looking for
Kraft Heinz is looking for encapsulation of probiotics to allow for long-term stability of probiotics in a low pH, shelf-stable beverage. The encapsulant should have minimal to no effect on the organoleptic qualities of the beverage.
Solutions of interest include:
- Encapsulation of probiotics
- Trigger release of probiotics
- Novel encapsulation technologies
Our must-have requirements are:
- Safe for human consumption
- Stable at low pH in concentrates and diluted forms
- Soluble in low pH systems
- Reason to believe the solution is capable of receiving regulatory approval in USA and Canada
Our nice-to-have's are:
- Triggered/targeted release of probiotic
- Shelf-stable without degradation or sedimentation
- Regulatory approval in USA and Canada (or other countries with pathway to approval in USA and Canada)
What's out of scope:
- Ingredients that are not safe for human consumption
Acceptable technology readiness levels (TRL):
Levels 3-9
What we can offer you
Eligible partnership models:
Sponsored researchCo-developmentSupply/purchaseLicensing
Benefits:
Sponsored Research
Funding is proposal-dependent starting with proof-of-concept, typically ranging from $25,000 to $100,000 for a 6-month length project with the potential for expansion based on results and opportunities.Expertise
We offer the expertise of our team of scientists for collaboration and guidance during the development of the project.Compounds and Reagents
We can supply probiotic strain if requestedWho we are
We are driving transformation at The Kraft Heinz Company, inspired by our Purpose, Let's Make Life Delicious. Consumers are at the center of everything we do. With 2021 net sales of approximately $26 billion, we are committed to growing our iconic and emerging food and beverage brands on a global scale. We leverage our scale and agility to unleash the full power of Kraft Heinz across a portfolio of six consumer-driven product platforms. As global citizens, we're dedicated to making a sustainable, ethical impact while helping feed the world in healthy, responsible ways. Learn more about our journey by visiting www.kraftheinzcompany.com or following us on LinkedIn and Twitter.
Learn moreReviewers
DH
Daragh Hill
Principal Scientist
MS
Mirjam Spreeuwenberg
R&D Technology Lead
MR
Maxine Roman
Lead, Innovation Collaboration & Partnerships
Q&A with Kraft Heinz
The Q&A is now closed.
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Most upvoted
Q.
Can you clarify the requirement for "soluble in low pH systems"? Microcapsules are particulates that are insoluble within the system they are trying to protect against. Do you mean dispersible?
JO
February 19, 2024
3
A.
Thank you for the question. Kraft Heinz is interested solutions that are soluble or where dispersions are not visible (ie particle size < 200 nm).
DH
Daragh Hill, Principal Scientist, Kraft Heinz
February 21, 2024
Is this response helpful?
0
0
Q.
Q1: Are the probiotics to be encapsulated in a solid form before being introduced into the beverage?
Q2: What is the maximum temperature that the probiotic strains can withstand without losing viability?
HB
January 27, 2024
3
A.
The encapsulant should be fully soluble in liquid form for this purpose. We are open to different probiotic strains so there is no defined temperature limit.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
February 16, 2024
Is this response helpful?
0
0
Q.
Are there any IP implications for someone who is offered funding for this proposal?
VA
February 20, 2024
2
A.
Thank you for the question, IP implications are assessed based on type of project and will be determined on a case by case basis.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
February 21, 2024
Is this response helpful?
0
0
Q.
What kind of low pH beverages? Pure aqueous or emulsion-based beverage?
XL
January 5, 2024
2
A.
Thank you for the question. We open to considering proposals for all beverage types.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
January 8, 2024
Is this response helpful?
0
0
Q.
"Stable at low pH in concentrates and diluted forms" Does this mean at a range of concentration of capsules as in from very few capsules to many capsules in the low pH drink or this means concentrated/dilute forms of beverage?
ND
February 26, 2024
1
A.
Thank you for your question. This is referring to concentrated and dilute forms of the beverage.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
February 26, 2024
Is this response helpful?
0
0
Q.
Could we setup a 30-minute call with your team and our faculty/inventor to discuss the encapsulation technology she has?
MT
Myrriah Tomar, Tech Transfer, New Mexico Institute of Mining and Technology
January 2, 2024
1
A.
Thank you for your interest in this innovation challenge! We believe that an initial written submission is more efficient at this stage. Please feel free to ask any specific questions you may have during the promotional webinar or in this Q&A section.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
January 4, 2024
Is this response helpful?
0
0
Q.
"Soluble in low pH systems" Does this actually refer to the capsules actually retaining the structure in low pH systems, because for this case being soluble would mean dissolving of capsules?
ND
February 26, 2024
1
A.
Thank you for the question. The capsules should be dispersible within the beverage but protect the probiotic against the low pH and retain viability through shelf life. On arrival to the site of interest for example the gut the probiotic would be released.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
February 26, 2024
Is this response helpful?
0
0
Q.
Are you working with encapsulation technology and sweeteners to combine with probiotics as one solution?
AS
January 4, 2024
1
A.
Thank you for the question. Yes, we open to considering all proposals.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
January 4, 2024
Is this response helpful?
0
0
Q.
Roughly what size are the probiotic particles? Can it survive low pressure (inert) environments?
MG
February 9, 2024
1
A.
Thank you for the question. We are not limiting this RFP to a specific probiotic so such traits are not defined at this stage.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
February 16, 2024
Is this response helpful?
0
0
Q.
Q1. For University funding, do you provide for indirect costs as part of the funding? Q2. If we submit a proposal in Halo, is there a more formal process to work through all the details of a full proposal?
SW
Suzy Watson, Research Development, Penn State University
February 8, 2024
1
A.
Thank you for your questions. Terms of funding are dependent on the type of contract agreed upon by both parties.
Yes. A selected proposal will be developed into a full proposal based on feedback from Kraft Heinz team.
DH
Daragh Hill, Principal Scientist, Kraft Heinz
February 16, 2024
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0
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