Technology Wanted:
Food Processing Technology for Textural Contrast in Bakery and Snack Products

Status: Completed
Award: $2,000 referral fee for each accepted lead.
An accepted lead is a lead that the client decides to follow up on.

A client is seeking food technologies to provide textural contrast for bakery and snack products. Technologies of interest will enable preparation of:

  1. Soft, moist bakery products with crisp inclusions; or

  2. Soft, moist bakery products with moist liquid fillings or inclusions; or

  3. Crisp snack products with moist liquid fillings or inclusions.

Technologies of interest:

  • Will be suitable for use in bakery or snack products with an ambient shelf-life of greater than 3 months (ideally greater than 6 months)

  • Will be in regulatory compliance with Australia New Zealand Food Standards Code

  • Will be healthy products (the following are mandatory):
    • Less than 15% fat and less than 5g/100g saturated fat
    • Less than 25 g sugars per 100 g product
    • Less than 600 mg sodium per 100 g product
    • No artificial additives or preservatives
    • No animal ingredients other than dairy or egg products
    • No genetically-modified ingredients
    • No alcohol
    • No use of radiation

  • Will highly preferably have no palm oil.