Innovation Challenge

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TitleEgg Substitution for Cake Mixes
Summary DescriptionGeneral Mills is seeking pantry friendly ingredients to enable formulation of ‘egg reduced’ or ‘egg free’ cakes mixes.
Description
Egg ingredients, such as whole egg powder is used in cake mix formulations to develop the unique structure of cakes through its gelling and heat coagulation properties. The strong network of egg proteins formed during the baking process is important for texture building, particularly in angel food cake, but also in other cake mixes. In addition, egg ingredients partially contribute towards emulsification, leavening and stabilization of the foam structure in cakes.

Egg and egg based ingredients are often prone to microbiological contamination, supply chain issues and price fluctuations. Additionally, changing consumer needs and emerging interests in vegan options are also driving factors. Consequently, we are seeking novel alternatives to egg based ingredients for our cake mixes.
Possible Approaches
The solution should be directed at substitution or elimination of dried egg white, dried egg yolks, or dried whole eggs. The ingredients can be pure substances or a blend of several ingredients. The ingredients can be produced by any means: extraction, purification, fermentation or other known processes. We would prefer commercially available ingredients but would consider ingredients in their early stage of development.
Criteria
Any solution proposed will be evaluated based on the criteria listed below:
  • Ingredient functionality, including emulsification, structure development and stabilization, and texture delivery.
  • The name or proposed name of the ingredient on the product label and its familiarity to the consumers.
  • Vegan or non-vegan solutions
  • Cost neutral or reduction relative to current market prices
  • The ingredient must have GRAS status or be a new ingredient with a line of sight to GRAS approval.
Solutions Not of Interest
  • Ingredients that could be perceived as refined chemicals
  • Non-food solutions (e.g. blood plasma)
Proposal Deadline11/7/2017

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