Innovation Challenge

Our Innovation Challenges are created to locate best-in-class practices mainly in the fields of technology and food.

By collaborating with some of the best start-ups, entrepreneurs, companies and technologies in the world, we believe we can find the breakthrough innovation that will improve how we do business and better meet our consumer’s evolving needs.


TitleHeat activated leavening salt
Summary DescriptionWe are seeking a heat responsive acidic leavening salt devoid of aluminum for application to bakery foods.
Description
General Mills has the following need: Heat activated aluminum free leavening acid salt for baking applications. SALP is traditionally used, among others, as a slow release leavening acid in baked goods. SALP has very low solubility in aqueous phase under refrigerated conditions. In addition, it neutralizes sodium bicarbonate at high temperatures to release carbon dioxide gas, which in turn is responsible for the leavening action. SALP possesses a high neutralizing value and does not result in any notable off flavors. Complying with recent changes in EU food regulations and consumer preferences, there is a growing interest within the food industry to identify pantry friendly alternatives to SALP. We seek proposals that present a novel leavening salt which is free from aluminum and performs at par with or better than sodium aluminum phosphate (SALP). Examples of food materials where the ingredient is intended to be applied include, but are not limited to, refrigerated doughs, cakes and biscuits. The essence of the challenge is to find a heat responsive acidic leavening salt which could replace SALP in terms of the essential functionality in baked goods, whilst being more acceptable to consumers.
Possible Approaches
Possible approaches may include but are not limited to - Controlled release organic acid(s) for comparable reaction rates - Micro encapsulation of non-aluminum leavening acid salts
Criteria
1. The ingredient should be insoluble under refrigeration conditions, possess high neutralizing value (60-100% preferable) and not participate in the leavening reaction until a temperature of at least 120 ˚F is reached. 2. The products resulting from the new ingredient shall be deemed at par with functionality of SALP and not introduce any off-flavor. 3. All ingredients must be GRAS (Generally Recognized as Safe) or within a year of being granted GRAS status. 4. The ingredient should meet the expectations of all religious groups. 5. Label/pantry friendly ingredients.
Solutions Not of Interest
Not Applicable
Proposal Deadline6/15/2017

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TitleControlled release leavening acid
Summary DescriptionWe are seeking a controlled release organic leavening acid for baking applications.
Description
General Mills has the following need: A label friendly leavening organic acid or compound capable of undergoing controlled reaction with an alkaline component in a baking mixture. Chemical leavening in many baked goods is achieved via reaction of an acid component with a carbonate base. The acid components typically used are salts of inorganic acids (e.g. metallic salt of phosphate), which participate in the reaction when as a function of time and temperature. These ingredients are falling out of favor with industry and consumers as there is a growing interest for pantry friendly and natural ingredients. Bakers have historically relied on cream of tartar and lactic acid as organic acids for leavening. These acids tend to react quickly even at near ambient temperatures. Therefore, we are seeking a food grade organic leavening ingredient which is capable of releasing the acid component for controlled neutralization reaction, at temperatures preferred by bakers. We welcome solutions analogous to technologies from the fields of pharmaceuticals, cosmetics, polymers, and fragrances/flavors, where the encapsulation and controlled release of active ingredients is well-established. Any prospective ingredient should have same or similar functionally as currently used inorganic leavening salts, without introducing any off-flavors.
Possible Approaches
Possible approaches may include but are not limited to - Controlled release organic acid(s), including but not limited to cream of tartar, lactic acid, citric acid, and malic acid.
Criteria
1. The ingredient should possess - High neutralizing value (at least 60-100%) - Release substantial amount of acid when temperatures exceed 120 ˚F - Compare well with release rates of currently used leavening salts. 2. The ingredient must be GRAS (Generally Recognized as Safe) or within a year of being granted GRAS status. 3. The ingredient should meet the expectations of all religious groups. 4. Label/pantry friendly ingredients.
Solutions Not of Interest
Encapsulated glucano delta lactone (GDL)
Proposal Deadline6/15/2017