• Sweetness technology for sugar reduction

    Background
    Nourishing by nature is the core of FrieslandCampina's activities, striving for better nutrition for the world, a good income for our farmers, now and in the future. One of our goals is to reduce the sugar content of our dairy products worldwide.

    Description of the need
    We are interested in evaluating new/novel technologies to reduce sugar content (or removing added sugar completely) and optimize sweetness, without losing taste or texture, while minimizing cost impact, preferably by implementing natural solutions. Typical product applications in scope are dairy based beverages, yoghurts, desserts, sweetened condensed milk, cream products and (instant) powders.

    What we know already
    We are aware of sweetness modulating flavour ingredients that enhance the sweet perception of foods.

    Intellectual Property position
    We strive for ownership or exclusivity in the fields of interest, with freedom to practice globally for the intended application.

    Submission evaluation criteria
    Submissions will be evaluated using the following criteria:
    • Probability of success, based on overall scientific and technological strength of the proposed solution
    • Potential for a proprietary position (novel / patentable technology)
    • Potential economic value
    • Operational complexity (supply chain implications, costs, investments)
    • Capabilities and experience of the organisation
    • Expected timescale for scale-up and commercialisation

    Use the Open Innovation submission form to submit your innovation

  • Affordable packaging for the bottom of the pyramid

    Background
    Nourishing by nature is the core of FrieslandCampina's activities, striving for better nutrition for the world, a good income for our farmers, now and in the future. To bring nutrition to all our consumers, we want to make sure our products are accessible for everyone.

    Description of the need
    We are interested in evaluating new/novel packaging technologies that can deliver improved affordable formats to make nutrition accessible for everyone. What format can deliver an accessible, ease of use product, also protecting the dairy product during its shelf life. This product can be a powder, semi-solid or liquid product in ambient conditions.

    What we know already
    We are aware of what formats are accessible to whom. Meaning which portion size is fitting the need of the end consumer and makes it feasible for them to buy. General used packaging types for this are flexible sachets, rigid bottles (HDPE/PET) and rigid carton packs.

    Intellectual Property position
    We strive for ownership or exclusivity in the fields of interest, with freedom to practice globally for the intended application.

    Submission evaluation criteria
    Submissions will be evaluated using the following criteria:
    • Probability of success, based on overall scientific and technological strength of the proposed solution
    • Potential for a proprietary position (novel / patentable technology)
    • Potential economic value
    • Operational complexity (supply chain implications, costs, investments)
    • Capabilities and experience of the organisation
    • Expected timescale for scale-up and commercialisation

    Use the Open Innovation submission form to submit your innovation

  • Dosing system for powders in consumer packs like cans and flexibles

    Background
    Nourishing by nature is the core of FrieslandCampina's activities, striving for better nutrition for the world, a good income for our farmers, now and in the future. One of the formats we use is powdered milk that gets dissolved by the consumer into a glass of milk.

    Description of the need
    We are interested in evaluating new/novel packaging technologies that can deliver improved ease of use to the consumer in dosing a prescribed amount of milk powder from a can or a flexible pouch into a glass of milk. Challenges are:
    • the amount of powder that needs to be dosed can differ per user
    • the powder properties (density, stickiness, etc) can differ using the same pack format

    What we know already
    The current dosing systems that are used are either portion packs or scoops. Portion packs don’t give the flexibility to the consumer to dose their own preferred amount. Having to scoop and count the correct amount of scoops is not perceived as consumer friendly.

    Intellectual Property position
    We strive for ownership or exclusivity in the fields of interest, with freedom to practice globally for the intended application.

    Submission evaluation criteria
    Submissions will be evaluated using the following criteria:
    • Probability of success, based on overall scientific and technological strength of the proposed solution
    • Potential for a proprietary position (novel / patentable technology)
    • Potential economic value
    • Operational complexity (supply chain implications, costs, investments)
    • Capabilities and experience of the organisation
    • Expected timescale for scale-up and commercialisation

    Use the Open Innovation submission form to submit your innovation

Do you have an innovation you’d like to submit? Please read the terms & conditions and then use the “Open Innovation submission form” to submit your innovation.

Terms & conditions for submitting an idea.
If your question was not answered in the FAQs, please contact us by email at innovations@frieslandcampina.com