Background
LEO’s client, is a global beverage and snack company with widespread locations and distribution.
Bakery product may contain inclusion or has multi elements that have different water activity such as water-based fillings with dry inclusions. The difference in water activity caused water migration that impacts final product texture during shelf life. This cause limitation on the product shelf life.
Challenge
Our client is looking for start-ups / research laboratories/established company who have developed processes that can manage water migration for multi elements bakery product with different water activity. The solution will be preferably focused on processing technology. If it focused on formula/product design, preferably it will not impact sensory properties of the product (tasteless, odourless, etc..).
The technology must deliver a final product that is food grade and has high potential to be scaled up for industrial scale. The output will preferably be applicable to long shelf life bakery products (> 6 months) including cakes and pastries.
The selected entries will be evaluated by our client to assess suitability and viability.
While responses from academic institutions are welcome, it is essential that all proposed approaches are demonstrated at a pilot scale.
What's in it for you?
This is a global Challenge, and our team is willing to collaborate with both individuals and freelancers, and other industry participants, universities etc. We will have an internal review of all applications once the Challenge has closed. Successful applicants will be contacted at this point.
Virtual pitching sessions will be held with any applicants of interest.