Soluble & insoluble fibers without the digestive intolerance experienced by some

Request Number 170317 | Author Mondelēz International

Description

We are looking to identify innovative soluble and insoluble fibers that can be used in various food and snack formats to allow for reduction of sugars, fats and other ingredients to develop more healthy products.

Background

As part of our ongoing efforts to making the right snack for the right moment, we are exploring natural ingredients that can be alternatives to fats and sugars, while maintaining the taste and texture that consumers love.

Key Success Criteria

Food appropriate (microbiological & toxins);
Can replace physical properties of sugars and fats in snackfood products;
Non-laxating clean label / kitchen logic

Possible Approaches

Can be extracts or co-products of e.g. agricultural streams;
Can be compound or composite materials

What We Aren't Interested In

Commercially available sugars on inert carriers

Preferred Collaboration types

At this stage, we're open to various types of mutually-beneficial partnerships.

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