Natural sweetener ingredient technology for low pH | Food

Natural sweetener ingredient technology for low pH

Background
What we're looking for
What we can offer you
Who we are
Q&A

Have questions about this request?

Get them answered by the team at Kraft Heinz.

Background

Stevia is a popular natural, high potency sweetener comprised of steviol glycosides, which are diterpene glycoside compounds having a sweetness that is about 150 – 400 times sweeter than sugar. The use of commercial stevia ingredients can be limited in low pH systems due to solubility and stability constraints.

What we're looking for

Kraft Heinz is seeking natural sweetener ingredient technology to achieve a stable solution of 5-10 % stevia (or equivalent sweetness) for low pH systems (pH 2.0).

Solutions of interest include:

Natural, high intensity sweeteners (not limited to stevia) stable in low pH systems
Natural ingredient technologies to stabilize steviol glycosides in low pH systems

Our must-have requirements are:

Natural ingredients
Sugar-like taste with no off-flavors
High solubility (5-10 % stevia or equivalent sweetness) in low pH systems
Shelf-stable without degradation or sedimentation for at least 12 months
Minimal impact to color
Plan for regulatory approval in USA and Canada (or other countries with pathway to approval in USA and Canada)
Safe for human consumption
Cost effective

Our nice-to-have's are:

Regulatory approval in USA and Canada (or other countries with pathway to approval in USA and Canada)

What's out of scope:

Artificial Ingredients
Ingredients with off-flavors
Ingredients having an unfavorable impact to appearance
Ingredients that are not safe for human consumption

Acceptable technology readiness levels (TRL):

Levels 4-9

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.

Who 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 more

Reviewers

Julie anne Grover

Senior Manager, R&D

Mirjam Spreeuwenberg

R&D Technology Lead

Maxine Roman

Lead, Innovation Collaboration & Partnerships

Q&A with Kraft Heinz

The Q&A is now closed.

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Hi, is it possible to chemically modify the existing stevia in the market to suit your requirement of pH2 steviol?

Hasnain Hussain, Principal Investigator, University of Malaysia, Sabah

June 15, 2023

Thank you for the question. Yes, we open to considering all proposals.

Julie anne Grover, Senior Manager, R&D, Kraft Heinz

July 6, 2023

Is this response helpful?

Hi, I want to submit a research proposal on steviol glycoside. Can I submit on this?

Amita Verma, Principal Investigator, Sam Higginbottom Institute of Agriculture, Technology & Sciences

July 6, 2023

Thank you for the question. Yes, we open to considering all proposals.

Julie anne Grover, Senior Manager, R&D, Kraft Heinz

July 6, 2023

Is this response helpful?

Hello, I am working on stevia technology, mainly about the application of stevia in foods, and the production of RM by enzymatic catalyst. I want to ask if there is any preference in the research topic. Thanks