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Coconut water has a positive consumer perception and is lower in sugar than other juices. However, the taste/flavor profile of mature From Concentrate Coconut Water (FC CCW) can be very polarizing due to the presence of specific flavor and taste compounds. Removal of targeted flavor compounds (Aldehydes, Lactones, Benzothiazoles, and Alcohols) will make the product more neutral in taste and juice businesses across the globe can use more FC CCW for sugar reduction in juice blends.
We are looking to modify our current From Concentrate Coconut Water ingredients to minimize off flavor and the aroma profile making it more neutral in taste, expanding the application potential, and improving juice portfolio margins.
- Physical removal – based on molecular weight
- Chemical removal - with processing aids, absorbent resin beads
- Neutralization - flavor maskers
- Other innovative approaches
- Significantly reduce known off-flavors and aromas (perceived as soapy, earthy, nutty, musty, suntan lotion, etc.). Levels must be at or below the sensory thresholds.
- Maintain current standard of identity for CCW. Key sugars (brix of 5.0) and salts (electrolytes) must be kept at current levels.
- Capable of validating proof of concept/feasibility of technology within first 6 to 9 months
- Capable of implementing technology on commercial scale in the following 6 to 18 months (~2 years from project start)
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Solutions that chemically alter the FC CCW
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Solutions that add significant ingredients
PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo's product portfolio includes a wide range of enjoyable foods and beverages, including many iconic brands that generate more than $1 billion each in estimated annual retail sales.
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