Mondeléz seeks technologies or solutions that help deliver fat structured food materials with a reduced saturated fatty acid profile that can be used in the food industry. The overall environmental footprint of these technologies should be favorable relative to tropically sourced fats and oils.
Fat-structured food ingredients are important in the daily diet as fat affects material functionality, flavor perception, texture and health characteristics. Restructuring edible oil to form solid-like material which can be used in food industry as specialty fat has significant impact, as it has the potential to be considered healthier. Currently these fats are tropically sourced and have high environmental footprints.
A number of blends of different premium/exotic fats are currently available. However, these have high environmental footprints.
KEY SUCCESS CRITERIA
- Oils that can mimic sensory (texture, melting), physical (melting point, etc.) and chemical properties (fatty acids profile that impacts processing)
- Cost advantages compared to premium fats as coconut oil, cocoa butter, shea butter
- Must be seen as sustainable, not associated with deforestation, etc.
POSSIBLE APPROACHES
- New sources/novel local oils
- New crops/hybrids that yet to be cultivated
- Biotechnology approaches including enzyme technologies
Link to the opportunity
Suport en la inscripció: valoritzacio@udg.edu