Snížení nasycených tuků a soli v potravinářských přísadách

Britská společnost pracující s velkými evropskými výrobci potravinářských výrobků,zejména ingrediencí pro domácí vaření, jako jsou instatní omáčky, bujónové kostky, koření atd. hledá přísady, které umožní významné snížení nasycených tuků a soli ve svých výrobcích. Povaha dohody bude záviset na stupni vývoje.Společnost má zdroje pro další rozvoj a přístup na globální trhy.

Description:

A large European food products company specialises in innovative ingredients to 'help you cook'. These assist consumers to prepare tasty and nutritious meals that have a natural and traditional 'home-cooked' flavour. Whilst these flavours are important to the consumer, the company is continuously looking to improve the nutritional profile of all their product ranges.

The company currently produces a range of ambient products, including:
-'Wet' food (soups, broths, vegetable sauces, and ready meals);
'Dry' seasoning ingredients (broth and stock cubes, seasoning powders).

Due to legislation and changing consumer trends, there is a need to reduce two core ingredients - saturated fats and salt/sodium. However, both ingredients play a key role in the taste and texture of the end products, so any alternatives need to be able to match these requirements.

• Healthy Functional Fat

Fat is a core ingredient (between 5 - 25%) of the products and the company is keen to reduce or eliminate saturated fat. The client is also interested to find ways to add value to the fat components and make them functional, for example adding omega-3, vitamins, reduce cholesterol, etc.

Potential solutions could come from: oil-fat mixtures to vary the properties; complex lipids; organogels; microdroplets, etc.

• Sodium Reduction

The client's products have a characteristically high salt content, associated with the taste of the product. The client is interested in finding new tools (salt replacement, new ingredients, new molecules and processes) to reduce the sodium level of their products - to achieve very low sodium content.

Potential salt solutions could include: yeast extracts; mineral salt mixes; microcrystalline salts; combination flavourings; flavour enhancers; organic minerals, etc.

Proposed solutions that make health claims must be at least someway down the approval process route.
Exclusivity would not be obligatory, but preferable for their specific applications.
The company has resources for further joint development and accesses global markets.

Additionally, the company is interested in reviewing innovative technologies around their products:
Innovative seasoning ingredients, packaging formats and ways of adding flavouring to foods prepared in the home, e.g. liquid/jelly based stock cubes, seasoning sheets, cooking bags, etc.
Technical Specifications / Specific technical requirements of the request

All new ingredients should satisfy the following conditions:
- Be applicable to a range of products, dehydrated and wet, with various pH conditions etc. and be in various formats - powder, solids, oils, gels etc;
- Able to be formed into product form by compression/moulding;
- Shelf life of 24 months;
- Clean label - no additives/E numbers;
- No adverse change to final product taste/sensorial profile (avoid metallic/off-flavours);
- Stable - no antioxidants required;
- Sustainable;
- Current products are price sensitive, therefore low-cost solutions would be preferred. Increased costs would be considered if allowing sufficient claims of efficacy

Collaboration Type

License Agreement
Joint further development
Engineering
Technical consultancy


Comments
- Type of partner sought: industry, academia
- Specific area of activity of the partner: research into materials and methods related to reducing saturated fat and salt in food
- Task to be performed by the partner sought: potential solutions may be licensed, developed further jointly or acquired under a commercial agreement. Interested parties are invited to provide a short non-confidential description on the technical and marketing advantages and initial suggestions on possible methods of co-operation.

(Ref: 12 GB 4103 3OX2 )

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