seeks to incorporate new plant proteins into their world-class foods and beverages.
Consumers are increasingly selecting products that feature plant-based proteins: from rice milk to pasta made from chickpeas.
Additionally, market demand also indicates a continued strong interest in protein-rich foods.
An unfortunate side-effect of high levels of plant protein in food products is that various organoleptic properties, such as color, taste and texture, can be negatively impacted which, in turn, degrades consumer acceptance of those products.
As such, PepsiCo is interested in innovative plant proteins that have undergone some level of concentration.
* Must be a plant or plant-derived protein
* High PDCAAS or DIAAS score PDCAAS is preferred
* Minimal impact on: Color * Taste * Texture
• Process-friendly for food applications: Good dispersion * Solubility data in solution at pH 3.5 and 7.0 * Foaming capacity/stability data
* Process friendly for beverage applications * Data to prove the unique quality * Non-GMO * Negligible flavor and texture impact
* Other nutritional benefits to the source besides high protein content (fiber)
* “Clean Label”
* Easy to pronounce and common (e.g. familiar, “kitchen” ingredients) are highly desirable
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