Nápoje které snižují nepříjemnou pachuť v ústech

Americká společnost, výrobce nápojů, hledá návrhy a partnery pro výrobu nápojů, které snižují nepříjemnou pachuť v ústech po jídle. Zájem je zaměřen především na výrobu nápojů, které snižují mastnost, hořkost, nebo trpkost v ústech.

The client, a major beverage manufacturer, is performing research on the compatibility of alcoholic beverages and food. Generally speaking, beer has a good compatibility with greasy foods and this "compatibility" is not only because beer has a synergistic effect with food, but also because the beer can wash out the mouth. However, it is unclear how much effect beer actually has for washing out the mouth.
Accordingly, the client wishes to fully understand the principles of how a drink reduces greasiness within the mouth in order to improve their alcoholic beverages such as beer.
On the other hand, bitter and astringent aftertaste remains in the mouth after drinking beer, and that makes people refrain from drinking it continuously.
Therefore, this request also seeks technologies that reduce the bad aftertaste of beer.
The client has tried various methods in the past, but has not obtained a sufficient effect. Therefore, they have issued this request for technology in order to further accelerate their technology development and achieve early commercialization.
The client anticipates technology proposals from organizations that already possess the required technology, or development proposals from academic organizations under conditions of joint development or contract development.

Anticipated proposals are the technologies related to four typical areas shown in "Request for Proposal Description" section, but are not necessarily limited. Enabling technologies in other products such as the following are also welcome.

• Toiletries such as toothpaste and mouthwash
• Foods such as chewing gum
• Drinks such as wine and sports drinks.

Technical Specifications / Specific technical requirements of the request

The final goal of this request is to confer either of the following effects upon beer:

• Ability to wash away the unpleasant aftertaste, such as greasiness, that remains within the mouth after eating foods.
• Ability to prevent the bitterness or astringency of the beer from remaining within the mouth as an aftertaste.
• Note: Implementing a beer that does not initially have bitterness or astringency is not under consideration.

For this request, proposals are welcomed as long as a possibility can be shown for obtaining the above effect, even if there is no development experience with beer at the present time.
Development partners should have expertise with one or more of the following:

• Materials that affect the compatibility of food and drink, or that affect the refreshing taste of a drink.
• Flavors that affect the compatibility of food and drink, or that affect the refreshing taste of a drink.

•Food conditions within the mouth that affect the compatibility of food and drink, or that affect the refreshing taste of a drink.

• Manufacturing methods that affect the compatibility of food and drink, or that affect the refreshing taste of a drink.

List of Keywords
Technology

* Drink Technology
* Food Additives/Ingredients/Functional Food
* Food Technology
* Detection and Analysis methods

Market
Further Information (Technical Details Concerning the Profile)
The respondent should start by submitting a written response briefly describing the technical approach and providing information on technology performance, background, and description of the responding team and its related experience. The response will be evaluated according to the following criteria: - Overall scientific and technical merit of the proposed approach. - Approach to proof of concept and performance. - Potential for proprietary position (i.e. novel or protectable technology). - Economic potential of the concept. - The respondent's capabilities and related experience. - Realism of the proposed plan and cost estimates. Some items that will be especially important to include: •Overview of the technology: Type of technology Description of the technology Characteristics of the technology Development stage Safety (has it received FDA or GRAS approval?) •Performance at the present time: Effects that can be expected Effectiveness Actual results Supply ability: •Problems for conferring the desired effects on beer or other alcoholic beverages, and a development plan.
Collaboration Type

* License Agreement
* Adaptation to specific needs
* Transfer of knowledge in new raw materials


Comments
Responses from companies (large or small, startups, etc.), hospital or academic researchers, contract research institutes, pharmacologists, nutritionists, medicinal chemists, drug formulators, biochemists, physiologists, alternative or traditional medicine providers, etc., from around the world are all welcome.

Ref: 12 LU 87GA 3OFE

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