Kraft is looking for solutions to reduce moisture activity - free of sodium or sugar

Kraft Foods is inviting potential partners to promote ingredients in its products that can help developers reduce moisture activity in food without adding sodium or sugar.
Companies
kfcollaborationkitchen.com
to brief statements posted on the company will be notified if
Kraft is not interested in their solution for eight weeks.a post on its website
kfcollaborationkitchen.com
's Open Innovations, the company said it was looking for "problem-solving ingredients to reduce moisture activity in foods without affecting sweetness."water activity is a key means of controlling microbial activity and enhancing shelf life of food products.: "The solution is simple, it only needs to have sugar, salt and glycelin function, can reduce moisture activity without affecting flavor."plant extracts are one of the possible methodssolutions may include plant extracts that limit the taste of
/
taste of food-grade salts without adding sodium content, enzymes, heat or hydrolyzed acid.added: "
ingredients
thisingredient cannot add too much sweetness, or any other bad flavor such as bitters, and must be safe."how Kraft's open innovation worksin response to a brief statement published on
kfcollaborationkitchen.com
will be notified if
Kraft is not interested in their solution within eight weeks.that if the boss is interested, they can start a conversation and then go on to a written nondisclosure agreement. This is the end of the year ready to split into two listed companies (
Snacks,
and North American groceries).if this is a ground-breaking idea or a really new innovation, we can be ready to start talking about development or licensing agreements," he said.