![[Technology Recruitment] Leavening agents and processes for baked goods that can reduce sodium.](https://image.www.ipros.com/public/product/image/3b5/2000734352/IPROS9113175326101389867.jpg?w=280&h=280)
[Technology Recruitment] Leavening agents and processes for baked goods that can reduce sodium.
It is possible to consider it even in the early stages of development depending on the technical content! We are looking for alternative solutions.
Mondelez, a major snack manufacturer based in Illinois, USA, is looking to reduce sodium usage in baked goods such as crackers and cookies. They are seeking leavening agents and process technologies that can be applied to these products. The target solutions must be able to reduce sodium content by more than 50% and not affect the texture or appearance of the baked goods when substituted. Potassium-based alternative leavening agents are excluded. If you are interested in this project, please feel free to contact us. [Constraints (partial)] - Must be able to reduce sodium content by more than 50% - Approved for use in baked goods - Meets "clean label" requirements - Affordable at a commercial scale *For more details, please refer to the PDF document or feel free to contact us.
- Company：イェットツー・コム・アジア
- Price：Other
