ACTION

81 posts

Perforated packaging materials

ACTION CALL: P24/024/3 Perforated packaging material.

Challenge:  A perforated packaging material, either permeable or semi-permeable to allow the controlled release of active ingredients. Client: Global FMCG manufacturer Background: A packaging material, similar to a tea-bag, is used to contain a functional product.  The current product is limited in its ability to control the release of the functional components […]

Coating Technology

ACTION CALL: F24/024/2 Coating

Challenge:  A ‘low-’ or ‘no-’ fat coating is required to give the perception of a full fat product. Client: Global FMCG manufacturer Background: The product is fat-free and it is desirable to coat the product in such way so that, when consumed, the immediate impression is one of a full fat product. […]

Salivation

ACTION CALL: F24/024/1 Salivation

Challenge:  To maximise salivation, or the perception of salivation, in a dry product. Client: Global FMCG manufacturer Background: The product is a dry powder product that is consumed directly, the powder delivers flavour and functional ingredients, but is often considered to be ‘mouth drying’, astringent or de-hydrating as the product is consumed.  […]

Value engineering condiments

ACTION CALL: F23/317/1 Value engineering condiments.

Challenge: Identify solutions to for value engineering condiments through the use of alternative ingredients, alternative processing or supply chain reliability. Client: Global FMCG manufacturer Background: The products are a range of condiments including low pH emulsions and heated treated sauces.  Value, sustainability and supply chain security are pertinent issues that require constant […]

NextGen energy for non-alcoholic beverages

ACTION CALL: B23/305/1 NextGen energy for non-alcoholic beverages

Challenge: Identify new or enhanced ingredients or technologies that can provide NextGen energy for non-alcoholic beverages. This can be cognitive or physical energy. Client: Global FMCG manufacturer Background: Consumers continue to look for food and beverages to address specific performance and wellness requirements. Energy drinks are well established and underpinned by caffeine […]

Reducing Acidic Flavour - Image of Mayonnaise

ACTION CALL: F23/305/1 Reducing acidic flavour.

Challenge:  Reducing acidic flavour and improve the sensory characteristics of an ambient-fill, cold chain distributed product. Client: Global FMCG manufacturer Background: The product is an ambient-fill, cold chain distributed, viscous emulsion that incorporates low pH ingredients to maintain food safety. The challenge is therefore to maintain food safety of the product throughout […]

Powdered Beverages Mix

ACTION CALL: B23/220/2 Powdered Beverages.

Challenge: Powdered Beverages Client: Global FMCG manufacturer Background: Consumers desire fully natural, good for you, easily dissolvable, and indulgent powdered beverages. The client is looking to enable the creation of new, powdered products which exhibit these desirable characteristics through alternative, natural, ingredients and technologies which fulfil these desired characteristics. Goal: The identification […]

Enhancing taste of beverages.

ACTION CALL: B23/220/1 Enhancing Taste

Challenge: Enhancing taste in beverages Client: Global FMCG manufacturer Background: Consumers often indicate that some beverages deliver a strong and enticing aroma, which is not matched by their flavour intensity. It is believed this is due to the lack of ability to deliver taste in the mouth, rather than through olfactory target […]

Coffee cup. Volatile flavour stability and retention.

ACTION CALL: F23/200/1 Volatile flavour stability and retention

Challenge: Retention and stability of volatile flavour compounds Client: Global FMCG manufacturer Background: Volatile compounds are key flavour and aroma compounds, however they are susceptible to losses due to volatility and reactivity. The loss and degradation of the flavour compounds results in an overall decrease in flavour perception, product quality and consumer […]

Cellulose Alternatives

ACTION CALL: F23/128/1 Cellulose Alternatives

Challenge: Identify alternative bulking agents to Microcrystalline Cellulose Client: Global FMCG manufacturer Background: Microcrystalline Cellulose is used as a ‘bulking agent’ and flavour carrier. The client is looking to drive its development, innovation, cost and sustainability agenda through considering ingredients and technologies which could be employed as microcrystalline cellulose alternatives. It is […]