A leading snack company is interested in novel leavening solutions (ingredient and/or process technologies) that enable effective sodium reduction for their baked goods portfolio (savory/salty crackers, sweet cookies). Sodium-based leavening agents (sodium bicarbonate, SAPP etc.) are commonly used in baked goods to deliver the desired product texture and appearance. Finding alternative solutions that can deliver the same great consumer experience without elevating the pH is of interest.

Technology specification

Technologies that enable eliminating or significant reduction (50+%) of sodium from leavening.

Technology should:

• Be approved for use in Bakery products
• Not impact product key sensorial attributes
• Meet clean label requirements
• Be affordable at large scale.

Close to commercialization solutions preferred; however, technologies at all maturities will be considered, provided that a viable pathway to commercialization can be determined.

What we are not interested in

Potassium based alternatives.

Preferred business model

• IP Acquisition
• Licensing
• Others
• R&D Collaboration