Improving texture and stability in high pressure processing of food stuff

ICL Innovation seeks Technologies for controlling and improving texture and stability in high pressure processing of food stuff.

Background: 

Future technologies in the food industry replace high temperature treatments with high pressure ones. Our interest is in functional ingredients used in high pressure processing of food stuff to control its texture and stability. 

ICL's business unit "Food Specialties" produces and sells phosphate specialties, chopping or brine additives, emulsifying salts and leavening acids, and a big variety of complex blends of various ingredients to the food processing industry. Our expertise is to create synergistic effects for our customers. Our products provide indispensable functions to the processing industry. They e.g. act as emulsion and color stabilizers, maturing agents, texture and taste improvers, freshness retainer, etc.  We are mainly serving the following industries: meat, poultry, seafood, dairy, bakery, noodle and beverages. 

Our criteria

• Cost- the competitive food additives market cannot accept high increases in cost. 
• Functionality- emphasis is put on materials and technologies that address the specific conditions imposed by the new high pressure processes. 
• Compliance with food grade regulatory requirements

Information on ICL's current product line in the food specialties market can be found in this brochure.

As a technology incubator, ICL Innovation is looking only for innovative technologies that may be further developed and commercialized through a business unit in ICL. 

We Offer

• Full funding for selected technologies
• Analytical laboratories, pilot facilities and high level R&D teams based on IMI TAMI- ICL's research and development institute
• ICL Food, a business unit within ICL as an industrial commercialization partner

IP Collaboration

• Funded research
• Exclusive IP licensing
• Joint development