Background
Our client, a major multinational in the food and beverage sector, asks what natural phenomena in succulents like cacti and aloe vera enable superior moisture retention in arid environments, and how can these principles inspire novel food juicy textures that are shelf stable?
Challenge
Our client is seeking innovative solutions to improve moisture retention in food matrices to create a juicy texture.
High demands on well being and improved nutrition profiles have created a challenge of creating texture that would balance moisture and still deliver on the nutritional and wellbeing needs of the consumers. Thus, looking for inspiration in nature to create novel and new methods to explore moisture retention in food matrices.
Solutions can be at any stage of development, from concept to market-ready.
What's in it for you?
This is a global Challenge, and their team is willing to collaborate with both individuals and freelancers, and other industry participants, universities etc. They will have an internal review of all applications once the Challenge has closed. Successful applicants will be contacted at this point.
Virtual pitching sessions may be held with any applicants of interest.