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Flavor technologies to increase perception over time

Request Number 162212 | Author Mondelēz International

Description

Mondelēz is looking for novel controlled delivery of flavors in the mouth while chewing gum.

Background

In the gum category, flavor is the product attribute most desired from the consumer and the key driver of liking. Beyond the use of unique flavor signatures for our gums, Mondelēz developed - over more than 10 years - technologies to control flavor perception with the goal to deliver a long-lasting tasteful experience to the consumer. Some of these technologies included free and/or micro-encapsulated cooling agents, acids, and high intensity sweeteners, amongst others to maximise the release of flavor while chewing. We would like to understand novel delivery systems to control taste release over time, extending chewing duration and further improving taste experience.

Key Success Criteria

• After the initial burst of flavor (i.e approximately 7 min), the desire is to have multiple instances of pulse release/burst/change of tastant for up to 30 minutes of flavor.
• The payload released at specific time periods should be enough to trigger a change in oral cavity, hence turning back on taste receptors/flavor perception (braking adaptation).
• All materials must be food grade and meet Gum and Gum Base limitations as detailed by the FDA. The technical solution could be in Liquid or Powder form, for dosing.
• The technical solution should be able to withstand high shear processing conditions (extruders) and high temperature ~ 80°C processing conditions, and be stable at pH<7, aw<0.3 and have a 12-month shelf life (like a flavor).

What We Aren't Interested In

Micro-encapsulation using matrix and or core/shell technology.

Preferred Collaboration types

All types of collaboration are welcome

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