The technology seeker seeks to incorporate new plant proteins into their world-class foods and beverages.
Consumers are increasingly selecting products that feature plant-based proteins: from rice milk to pasta made from chickpeas. Additionally, market demand also indicates a continued strong interest in protein-rich foods. An unfortunate side-effect of high levels of plant protein in food products is that various organoleptic properties, such as color, taste and texture, can be negatively impacted which, in turn, degrades consumer acceptance of those products.
As such, the company is interested in innovative plant proteins that have undergone some level of concentration.
Researchers & organizations who have exciting new plant protein concentrates with the potential for commercial-scale implementation on suitable timelines are strongly encouraged to respond.
Key Success Criteria
The company is interested in all approaches capable of achieving the performance stated with the exceptions noted below.
Preferred Collaboration types
To Be Negotiated
Approaches not of interest
The company is not interested in submissions on the following protein sources:
The company is not interested in new plant-based products via this project – only plant/plant-derived protein concentrates are of interest. Unprocessed or whole food protein sources are likewise not of interest.