One of our clients, has the following challenge: Seeking the functionality of wheat flour with reduced calories. Flour provides critical functionality in baked goods such as structure, pleasant texture and flavor. Flour also contributes significantly to the total calories of baked goods such as muffins, biscuits and brownies. Fiber, resistant starch, and hydrocolloids, for example, can be used to partially replace flour; but levels are typically limited by negative impacts to the baked goods' texture and/or flavor. We seek ingredients or technologies to reduce the caloric contribution of flour in baked goods while maintaining the overall quality of the final product.

Reward: The final reward will be negotiated with the solution provider. Our client is willing to fund proof of concept demonstrations for up to $50,000.    Last date for submission: 6th Jan 2012

One of our clients, has the following challenge: Increasing the calcium absorption in the digestive tract. Dairy products, including yogurt are an important dietary source of calcium for the US population. Calcium helps form and maintain healthy teeth and bones. Sufficient levels of calcium over a lifetime can help reduce the risk of osteoporosis. Calcium absorption is dependent on multiple factors, including calcium solubility in the digestive tract, the presence of other compounds in the digestive system which may promote or inhibit calcium absorption, calcium load size, genetic variations and the age of the individual consuming the calcium. We are seeking ways to increase the absorption of calcium in the digestive tract.

Reward: The final reward will be negotiated with the solution provider. Our client is willing to fund proof of concept demonstrations for up to $50,000.    Last date for submission: 6th Jan 2012

One of our clients, has the following challenge: Innovative ways to ease the opening of bag-in-box cereal packages Existing cereal packages (bag-in-box format) have been refined over the years to improve ease of opening for the consumer. We would like to further explore alternative methods to design easier opening features into the package.

Reward: The final reward will be negotiated with the solution provider. Our client is willing to fund proof of concept demonstrations for up to $50,000.    Last date for submission: 7th Jan 2012

One of our clients, has the following challenge: Novel microwave-reflecting packaging materials Seeking alternatives for packaging material that shields food products from microwave energy. Traditionally, this solution has been achieved using metal foil overwraps on paperboard packaging or similar technology. We are seeking next generation alternatives.

Reward: The final reward will be negotiated with the solution provider. Our client is willing to fund proof of concept demonstrations for up to $50,000.    Last date for submission: 7th Jan 2012

One of our clients, has the following challenge: Seeking lower sugar alternatives to corn syrups We are seeking ingredients and/or technologies that may replace corn syrup, while maintaining its functional properties of bulking and viscosity, and also lowering the sugar (mono- and discaccharide) content.

Reward: The final reward will be negotiated with the solution provider. Our client is willing to fund proof of concept demonstrations for up to $50,000.    Last date for submission: 19th Jan 2012

One of our clients, has the following challenge: Seeking crystalline and amorphous materials to use in breakfast cereal coatings that are not mono or disaccharides. Pre-sweetened ready-to-eat breakfast cereals typically utilize an aqueous mixture consisting of sucrose and other ingredients such as corn syrup, honey, or other syrups and sweeteners to create a coating on the outside surface of the cereal piece. Upon drying, the resulting coating provides a crispy texture, helps extend bowl life (time before cereal becomes soggy), and also provides sweetness.

Reward: The final reward will be negotiated with the solution provider. Our client is willing to fund proof of concept demonstrations for up to $50,000.    Last date for submission: 27th Jan 2012

One of our clients, has the following challenge: Seeking to create low-sugar cereal coatings that result in non-sticky cereal Seeking materials and/or processes that allow replacement of a substantial portion of sucrose in a cereal coating without resulting in cereal pieces that stick together during processing and throughout shelf life. It is envisioned that such materials or processes could help address the consumer need of reducing sugar in pre-sweetened breakfast cereal coatings while maintaining the desired eating quality (crispy texture and sweet taste while in milk) and physical properties (not sticky). Current technologies that reduce sugar in cereal coatings typically result in cereal pieces that are sticky.

Reward: The final reward will be negotiated with the solution provider. Our client is willing to fund proof of concept demonstrations for up to $50,000.    Last date for submission: 1st Feb 2012

DSM, a global science-based company active in health, nutrition and materials, has the following challenge: We are looking for sports enthusiasts, creative thinkers and designers who can create high-performance sports equipment using our award winning Arnitel ® Eco material. This material has truly inspiring potential. In fact it's already a star. Arnitel® Eco was recently the recipient of the Frost & Sullivan Green Excellence in Product Innovation Award. There is really no limit to what you can choose to create. It's time to go for gold!

Reward: VIP Trip for 2 to the 2012 London Olympics and chance to win Amazon coupons.     Last date for submission: 29th Feb 2012