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Seeking Pressure Sensitive Adhesive for Female Hygiene Pads

• Posted by The Procter & Gamble Company
• ·
• Project Size : 250,000 - 1,000,000 €

We want to explore if your company has solutions for Pressure Sensitive Adhesive (PSA) which will help the female hygiene pad attach to panty fabrics. We want to understand if your solutions meet the set of technical requirements provided.

Seeking Non-Artificial Chelating Agents

• Posted by PepsiCo
• ·
• Project Size : Strategic project backed by large scale funding €

PepsiCo is interested in leveraging non-artificial antimicrobial preservatives in place of synthetic alternatives. Non-artificial chelating agents are also of interest as alternatives to commonly used chelating agents like EDTA and SHMP.

Seeking Materials &/or Technologies to replicate the functional properties of methyl cellulose (E461) in frozen food applications

• Posted by Nomad Foods
• ·
• Project Size : 50,000 - 250,000 €

We are seeking a clean label replacement that can replicate the functional properties of methylcellulose in food applications. Ideally this would be using a single material; but a combination of materials will also be considered. Methylcellulose(MC) E461 is a water soluble modified compound derived from natural cellulose. MC is widely used in food applications due to its multitude of functionality which includes thickening, gelling, binding, stabilising and emulsification. At room temperature it is stable in aqueous solution and will swell when mixed with cold water, producing a clear/opalescent colloidal mixture. Upon heating, MC forms a gel and has the unique property that this thermal gelation is reversible, returning to a viscous solution once cooled. Methylcellulose used in food production is typically supplied in powdered format, stored at ambient temperature. The powder is white/off-white in colour with a neutral odour and flavour profile. Dosage rate varies depending on the application but generally ranges from 0.5-5%. MC is used in a range of food applications including ice creams, dressing/sauces, bakery and plant based products. Whilst it has many application benefits, its modified nature and E number classification can have a negative impact on consumer acceptability and familiarity with ingredient declarations. Thus there is a gap identified to find a clean label alternative. Specifically, we are interested in: - A raw material(s) of neutral colour and taste - Preference for powdered format but others will be considered - Ability to replicate the multiple functions of methylcellulose - Ability to measure/quantify the functionality of methylcellulose

High Oleic Soybean Oil Soap: leaves hands feeling soft and moisturized, even after the repeated washings that are promoted as a safety measure against coronavirus

• Posted by Barry McGraw from Airable Research Lab, business line of Ohio Soybean Council
• ·
• Knowhow and Research output

With the onset of COVID-19, Airable Research Lab is motivated to support our community during a time of uncertainty and stress. The importance of disinfection prompted our team to develop a liquid soap made from high oleic soybeans. The soybean oil leaves the hands feeling soft and moisturized, even after the repeated washings that are promoted as a safety measure against the virus.

Technology to Modify Alcohol Content in Alcoholic Beverages

• Posted by Melvyn Ho from Clariant
• ·
• Innovative Products and Technologies

The company has developed an innovative process which removes only the alcohol while preserving all other flavours in beer. The patented technology is currently in system prototype state (TRL 6) and the company is keen to partner with global breweries and other global beverage companies to develop low-alcoholic or non-alcoholic beverages. Shifting beverage consumption patterns along with rising preference for low liquor content beverages are the key factor propelling non-alcoholic beer demand. Increasing health awareness among consumers towards the harmful effects of liquor coupled with changing lifestyle is expected to propel industry growth. Considerable shift of young individuals to purchase a variety of alcohol-free or low alcohol variants is expected to drive product penetration. The changing demographic trends of growing Muslim population has also provided a positive outlook for non-alcoholic beer market. But TASTE is still a major issue which has held back a real boom of non-alcoholic beer. Market shares could easily rise to 20-25% of total sales volume from today's 3-4%, if the right technology comes along. Current biological or physical processes so far used to remove or prevent alcohol often also remove taste-related flavours or alter the flavour profile of the finished product.

Methods of Efficient Lignin Conversion

• Posted by University of Alberta, Technology Transfer Services
• ·
• Innovative Products and Technologies

● Methods for processing Kraft lignin into monomers or alternative liquid fuels. ● Facilitates sustainable production of bio-oil with a high yield under moderate conditions.