MONDELÉZ: MULTI-SCALE SIMULATION TOOLS
Fecha de vencimiento: 31-12-2023
The majority of product formulations involve combining dry granular ingredients with liquids to create materials that are often non-newtonian and are in states that cannot be fully described by single computational mechanics method. Furthermore, the created materials are only understood at the macro-scale, thus the role that individual ingredients play is not fully understood. Therefore, an understanding of how the ingredients combine at a molecular and meso scale would enable the effect new ingredients on the macro-behaviour to be tested completely in-silico. We aim to gain competitive advantage with innovation and speed to market (underpinned by fundamental understanding of ingredient properties and behaviour, along with the corresponding modelling capabilities). WHAT WE AREN'T INTERESTED IN Animation style simulations that sacrifice physics for computational speed
MAHOU: REVALORIZACIÓN SUBPRODUCTOS CERVECEROS: Alternativas sostenibles para aprovechar las materias primas del proceso cervecero
Fecha de vencimiento: 31-12-2023
La industria cervecera cuenta con unos procesos productivos que se han ido depurando a lo largo de siglos por los diferentes maestros cerveceros. Este proceso incluye siempre el uso y combinación de agua, malta (selección de cereales germinados), lúpulo y levadura. Este proceso genera una serie de subproductos con un alto potencial para su reutilización en nuevos productos para la industria gastronómica. El gran volumen de nuestro grupo nos permite generar un excedente de proteína vegetal de gran valor al que queremos dar nuevas formas, sabores y usos junto con los grandes innovadores de la industria. ¿Te atreves a reinventar la industria de uno de los procesos gastronómicos más antiguos del planeta que ha llegado a nuestros tiempos? ¿Qué buscamos? Soluciones industriales para optimizar el proceso de secado y transformación de estos subproductos. Empresas “plant base” que generen nuevos productos basados en bagazo y levadura. Proyectos académicos y privados que analicen el potencial de estos subproductos y sus aplicaciones en la industria alimentaria. Cualquier otra iniciativa o proyecto que genere nuevas capacidades y oportunidades a partir de estos subproductos.
MONDELĒZ INTERNATIONAL: PLANT BASED INGREDIENTS WITH BROAD APPLICABILITY
Fecha de vencimiento: 31-12-2023
We are looking for clean label, plant-based ingredients with real and authentic credentials including taste, texture and appearance (example - fruit and vegetables, grains and seeds legumes, beans, roots, super fruits). KEY SUCCESS CRITERIA High quality nutritional value and properties Consumer friendly label Consumer acceptable color, taste and texture Preference will be for commercially available / ready to deploy solutions
MONDELĒZ INTERNATIONAL: POSITIVE NUTRITION AND FUNCTIONAL INGREDIENT
Fecha de vencimiento: 31-12-2023
Ingredients that can support fortification, functionality or positive nutritional benefits are of interest. KEY SUCCESS CRITERIA Ingredients that boost health credentials - Health (hard and/or soft) claims for metabolic markers, immunity, gut health, cognitive performance, edible beauty, etc; Ingredient technologies that enable the reduction of sodium, sugar, saturated fat Applicability to our mainstream product matrices (e.g. biscuits, chocolate, chocobakery, gums & candies, and when possible, powdered beverages); Suitable to use in different geographies (regulation) Preference for consumer-friendly ingredients Preference will be for commercially available / ready to deploy solutions
MONDELĒZ INTERNATIONAL: LABEL FRIENDLY BULKING AGENTS
Fecha de vencimiento: 31-12-2023
Natural alternatives to substitute for sugar (including sweetening systems as sugar/hybrid sugar + artificial high intensity), to create an end product as close as possible to the sensorial profile and functionality of the standard product made with sugar. KEY SUCCESS CRITERIA Shelf stable Not labelled as sugar across geographies; Lower calorie value (max 2.5 kcal/g) and lower glycemic index compared to sucrose; Non-laxating clean label; Sustainable sourcing (preferred)
MONDELĒZ INTERNATIONAL: SOLUBLE & INSOLUBLE FIBERS WITHOUT DIGESTIVE INTOLERANCE
Fecha de vencimiento: 31-12-2023
We are looking to identify innovative soluble and insoluble fibers that can be used as bulking agents in various food and snack formats to allow for reduction of sugars, fats and other ingredients to develop lower calorie great tasting lower sugar or fat products. KEY SUCCESS CRITERIA Food appropriate (microbiological & toxins) Non-laxating, clean label – with usage levels of at least 20g/day Single molecule ingredientes (for soluble fibers) Lower calorie than sugar (<2.5 kcal/g) Insoluble particles that less than 30 microns.
Mondelēz International: SUSTAINABLE METHODS FOR REDUCING THE AMOUNT AND/OR ENVIRONMENTAL IMPACT OF AGRO-CHEMICALS ON KEY CROPS
Fecha de vencimiento: 31-12-2023
Natural, safe means for increasing growth of key crops such as wheat and cocoa and/or to fight common insect pests such as mirids in cocoa and diseases such as fusarium head blight in wheat and black pod disease in cocoa. KEY SUCCESS CRITERIA Effective control of pests and disease - high survival rate of strains Improve nitrogen fixation Easy handling materials (low environmental sensitivity/ product stability to sunlight, humidity, temperature, rain); Environmentally friendly - biodegradability or do not persist in the local or downstream environment Shouldn't require additional equipment or investment for farmers Reduced carbon emissions Must have at least Proof-of-concept data
Mondelēz International: NOVEL RESEARCH TOOL
Fecha de vencimiento: 31-12-2023
We are looking for analytical tools to characterize Polysaccharides and Protein structures and models to predict their functionality. KEY SUCCESS CRITERIA Fast methodologies (results in hours/days instead of weeks or months) Rapid prediction of functionality and structure Data visualization tools
Mondelēz International: SIMPLE, CONSUMER FRIENDLY INGREDIENTS
Fecha de vencimiento: 31-12-2023
As well as creating new well-being snacks, we also focus on improving the nutrition and ingredients of the global brands and local jewels already in our broad portfolio. In essence, this is about reducing or removing what people don't want and adding more of what they do. KEY SUCCESS CRITERIA Kitchen logic / clean label (No No No = No artificial flavours, preservatives or colorants) (including cloudiness agents and anticaking agents); Applicability to our mainstream product matrices (e.g. biscuits, chocolate, chocobakery, gums & candies, and when possible, powdered beverages ); Suitable to use in different geographies (regulation); Preference will be for commercially available / ready to deploy solutions.
Enel - Energy Storage Systems: technologies to optimize costs, profitability and sustainability
Fecha de vencimiento: 01-01-2025
Estamos buscando nuevas tecnologías, arquitecturas y estrategias de control para reducir los costos de almacenamiento de energía considerando toda la vida útil, para mejorar la forma en que se construyen, operan y mantienen nuestros activos de almacenamiento de energía, con el fin de maximizar su rentabilidad y sostenibilidad en general en toda la cadena de valor. (TRL al menos >5-6, Tecnología validada \ demostrada en el entorno relevante) Estamos particularmente interesados en las áreas de innovación que se describen a continuación: - Almacenamiento de próxima generación - Herramientas avanzadas para optimizar el dimensionamiento de BESS (Battery Energy Storage Systems) simulando la degradación real en relación con el uso definido. - Nuevos diseños de ESS - Diagnóstico del sistema de almacenamiento de energía - Sistemas avanzados de control BESS para permitir - Tecnologías para baterías que se utilizarán en la carga de CC de alta potencia para vehículos eléctricos