Need: Sugar Replacement for Foods
PepsiCo is seeking an ingredient to replace sugar in biscuits/cookies. The challenge arises when trying to replicate the complex functionality of sugar, which is currently present in product approximately 20% by weight. Sugar contributes to color, texture, and sweetness in the finished product, a replacement ingredient must have bulking ability together with the color, texture, and sweetness functionalities.
PepsiCo is working to reduce the amount of sugar in their products as part of global commitment and food standard regulations. Sugar Alcohols, High Intensity Sweeteners, honey, fruit juice, among others will not be considered for this project.
All ingredients must be food grade
Goal is to obtain the closest sensory experience of eating classic biscuits/cookies (Color, Sweetness and Texture)
Moisture – moisture content of dough must be 3-10%
Ingredient list & formulation
Known shelf-life information
PepsiCo will consider a variety of solutions: new flavor ingredients that require less sweetening, a combination of a process and ingredients, a mix of ingredients, fibers, flavorings and fruits. Fruits have been tested with issues in sweetness and/or moisture criteria.
Sugar alternatives such as:
Honey, brown sugar, molasses, and sugar-based syrups, fruit and vegetable juices.
Sugar alcohols, high intensity sweeteners.
All types of sugar (sucrose, lactose, etc)
Marmalades with added sugar
Syrups (agave, date, yacon, maple, etc) or Nectars (Palmyra blossom)
PepsiCo is open to a range of partnerships, but proof of concept is required.