Open Innovation Submission Portal

Novel technologies and ingredients to modify texture & mouthfeel

Request Number 175433 | Author Mondelēz International


We're looking for novel technologies that will allow us to adapt Mondelēz International formulas and processes to achieve premium sensorial quality within protein enriched snacks.


The high-protein snack trend predicted to continue to be a significant global business opportunity but current technical solutions do not meet consumer quality expectations for Mondelēz International branded products and/or Mondelēz International margin expectations.

Key Success Criteria
  • Your technology must allow us to match standard low-protein snacks in terms of texture (e.g. hardness, breaking force) and mouthfeel (sensory descriptors such as sticky, chewy, smooth etc.).
  • Process handling must be similar to those used in low-protein products
Possible Approaches
  • We're open to reviewing any solutions in this space.
  • Solutions could also include better understanding of micro- and macro-level ingredients and/or product changes.
What We Aren't Interested In


Preferred Collaboration types

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

Mondelēz International Open Innovation Submission Portal

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