BU Research Blog

Strategic Allies are looking  for new solutions for food products in two specific areas:

 Salt substitution using a non-sodium ingredient.

Full (100%) salt substitution using a new innovative ingredient or process in order to achieve the same flavour and sensorial properties, without sodium (e.g. MSG would not be of interest).

​Shelf life extension – improvement and maintenance of the “freshly roasted” texture and flavour.

Any process or technology innovation that maintains the texture and flavour experienced after cooking, for a period of 12 months. ​

The  client is a European manufacturer of snacks and bite-sized foods who is interested in new technologies and solutions to improve the nutritional profile and presentation of their products. The majority of the company’s products are based on roasted, fried and baked snacks.

 You can find further information regarding this search here.