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Ingredients and process alternatives to create multi-texture contrast in gum over time
Request Number 165534 | Author Mondelēz International
Description
Mondelēz is looking for new food grade/edible elastomers (beyond current known gum base ingredients).
Background
After flavor, gum texture is the next product feature that drives consumer liking. In gum, we control the product texture using different gum base formulations. The gum base formula drives the overall visco-elastic character of the product - i.e., the typical chewy, bouncy, stretchy, hardness of the gum as we chew. As younger consumers keep seeking new experiences, we believe a different gum texture can open a pathway for innovation in the gum category.
Key Success Criteria
- Technical solutions to stretch the typical chewing texture of gum while delivering the consumer emotional/functional benefit.
- GRAS, food grade materials
- Should be able to withstand high shear processing conditions (extruders)
What We Aren't Interested In
Known natural/synthetic polymers currently used in gum category.
Preferred Collaboration types
All types of collaboration are welcome
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