Background
At Mondelēz International, our purpose is to empower people to snack right.
We will lead the future of snacking around the world by offering the right snack, for the right moment, made the right way. As part of our ongoing efforts to making the right snack for the right moment, we are exploring ingredients that can reduce saturated fat, while maintaining the texture that consumers love.
Challenge
Sodium-based leavening agents (sodium bicarbonate, SAPP etc.) are commonly used in baked goods to deliver the desired product texture and appearance. Finding alternative solutions that can deliver the same great consumer experience without elevating the pH is of interest to us.
KEY SUCCESS CRITERIA
Technologies that enable eliminating or significant reduction (50+%) of sodium from leavening.
Technology should:
- Be approved for use in Bakery products
- Not impact product key sensorial attributes
- Meet clean label requirements
- Be affordable at large scale
Close to commercialization solutions preferred; however, technologies at all maturities will be considered, provided that a viable pathway to commercialization can be determined.
WHAT WE AREN'T INTERESTED IN
- Potassium based alternatives
What's in it for you?
A successful collaboration could mean, for individuals, becoming part of the wider Mondelez group, while for organisations, forming a potential partnership with one of the world’s most iconic brands to co-develop and co-launch the idea to market.
These are global challenges and Mondelez are willing to collaborate with both individuals/freelancers and other industry participants/universities etc. and solutions can be at any stage of development.
If you have or are developing solutions, or if you have expertise in the above, please click "Apply" to submit your solution/expertise to the Network.