TECH NEED

Seeking Novel Leavening Technology that Enables Sodium Reduction

KEY INFORMATION

TECHNOLOGY CATEGORY:

Foods - Ingredients

TECHNOLOGY READINESS LEVEL (TRL):

TRL6 to TRL9

LOCATION:

Singapore

ID NUMBER:

TN174423

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Desired Technology Readiness

TRL	Physical Sciences & Engineering	Healthcare (Pharmaceutical)	Healthcare(Medtech)	Healthcare(Diagnostics)	Simplified
1	Basic principles observed	Basic principles observed	Basic principles observed	Basic principles observed	Proof-of-Concept
2	Technology concept formulated	Technology concept formulated	Technology concept formulated	Technology concept formulated	Proof-of-Concept
3	Experimental proof of concept	Experimental proof of concept in vitro and in vivo research model	Experimental proof of concept in vitro and in vivo research models	Experimental proof of concept in vitro	Proof-of-Concept
4	Technology validated in lab	Proof of concept in vitro and in vivo research models	Proof of concept in vitro and in vivo research models	Proof of concept in vitro and in vivo research models	Prototype in Lab
5	Technology validated in relevant environment	Non-clinical and pre-clinical research studies, & initial demonstration of feasibility and efficacy	Product Development Plan
6	Technology demonstrated in relevant environment	Phase I clinical trials	Phase I clinical trials
7	System prototype demonstration in operational environment	Phase 2 clinical trials	Clinical safety and effectiveness trials in operational environment	Clinical validation in 1 site	Prototype in Live Environment
8	System complete and qualified	Phase 3 clinical trials	Overall risk-benefit Trials
9	Actual system proven in operational environment	Pharmaceutical can be distributed or marketed	Medical device can be distributed or marketed	Clinical validation in multi-site	Ready-to-Market

Background/Description

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

WHAT WE ARE NOT INTERESTED IN

Potassium based alternatives

Preferred Business Model

IP Acquisition
Licensing
Others
R&D Collaboration