Open Innovation Submission Portal
Highly available and affordable alternatives to Palm Kernel oil
Request Number 172148 | Author Mondelēz International
Description
We are looking for alternatives to Palm Kernel Oil which are not considered premium fats and have a potentially fully scalable supply chain. Can be a single drop in replacement or a blend of ingredients to cover the full functionality of the Palm oils currently used.
Background
A number of blends of different premium fats can replace Palm Kernel but all of the currently available have prohibitive cost structures.
Key Success Criteria
- Oils that can mimic sensory (texture, melting), physical (melting point, etc.) and chemical properties (fatty acids profile that impacts processing). (Latter is discretionary, others are mandatory)
- Cost advantaged compared to premium fats as coconut oil ( at least 20 % min)
- Not to be classed by consumers as "ultra-processed" foods.
- Must be seen as sustanabile (free for the associations Palm has with deforestation etc.)
Possible Approaches
New sources/ novel local oils (e.g. Macaúba from Cerrado in Brazil)/ oil hybridization
What We Aren't Interested In
Coconut derived fats or Hydrogenation as a process for obtaining the fat; alternatives built with composing mono and di-glycerides and waxes; GMO (or biological engineered sources
Preferred Collaboration types
At this moment we are open to Licensing and Supply (ideas closer to commercialization)
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