Disruptive food and drink technology
We are currently working with a global food and beverage company, who is looking to identify disruptive food and drink technology, ingredients or packaging that can provide an exciting and modern edge to their product range.
Scope
Our client needs to maintain pace with not only market trends, but the technology used to deliver them. The product portfolio is wide, so it is essential to demonstrate that the solution on offer is in line with current and projected market trends and consumer desire, but also is supported by appropriate technology.
The primary needs are:
- Disruptive food and drink technology ingredients or packaging.
- Technology that can deliver innovative products to market.
- Technology that has the potential to disrupt an existing product landscape.
- Technology or ingredient solutions that can underpin the launch of new and innovative product categories.
- Packaging solutions that can underpin the launch of new and innovative product categories.
Disruptive food and drink technology, ingredients or packaging at Technology Readiness Level (TRL) 7+ will be prioritised. However, those that can achieve TRL 9 within a 2-year horizon will be considered.
Disruptive Food and Drink Technology Responses
All solutions must be submitted to Technology Scout ([email protected]), with a subject line ACTION ref: B17/129/2 Technology Trends detailing:
- A summary of the ingredient, technology or packaging solution
- Any technical or application limitations
- Commercial availability
- Contact details
ACTION Food Technology Scouting
ACTION is a food technology scouting programme that is tailored for each client and each project and follows our 4-stage approach: Review – Contact – Call – Filter. To find out more how ACTION can help your food technology scouting needs click here or contact us.
One thought on “ACTION CALL: B17/129/2 Disruptive Food and Drink Technology”
Steve, wishing you well…Knechtel has license to a newly patented technology of encapsulation useful in drinks and beverages, especially those containing off tastes or other flavor masking actives… It has also been proven effective in protecting moisture sensitive drugs like Aspirin in aqueous drinks.. stopping its degradation and improving its palatability. We can make Gatorade type drinks, with all of its minerals and electrolytes, taste like non-carbonated regular drinks… Not sure if this would be considered disruptive?? regards Bob