Due: August 18, 2026
Mondelez International seeks innovative analytical methods, technologies, and research capabilities that improve the ability to predict how ingredient composition influences flavor, aroma, taste, and mouthfeel. The objective is to identify partners capable of helping build predictive foodomics workflows that connect chemical composition with human sensory perception, enabling faster and more informed product development.
Developing products with desirable sensory characteristics remains one of the most resource-intensive aspects of food innovation. Today’s formulation process relies heavily on sensory panels and iterative experimentation, yet these approaches provide limited insight into the specific molecular compounds responsible for consumer perception.
Recent advances in analytical chemistry, mass spectrometry, machine learning, and foodomics present an opportunity to shift from reactive formulation toward predictive product design. By integrating volatile and nonvolatile chemical analysis with sensory data, organizations may be able to predict how processing, fermentation, ingredient sourcing, or reformulation will influence flavor and overall sensory experience before extensive product testing begins.
Mondelez International is interested in technologies and expertise that can accelerate this transition.
Approaches of interest include, but are not limited to:
- Integrated GC-MS, LC-MS, HRMS, metabolomics, or foodomics workflows
- Simultaneous analysis of volatile and nonvolatile compounds
- Machine learning models linking chemical composition to sensory outcomes
- Chemometric analysis and multivariate modeling
- Identification of key aroma-active and taste-active compounds
- Spectral library development and unknown compound annotation
- AI-assisted interpretation of complex foodomics datasets
- Predictive formulation and ingredient optimization tools
- Sensory-guided analytical chemistry
- Novel analytical methods for flavor characterization or ingredient fingerprinting
Solutions supported by prior laboratory validation or commercial deployment are of greatest interest.
Areas of Interest
- Processing Optimization
Understanding how roasting, baking, extrusion, fermentation, or other manufacturing processes influence sensory-active compounds to optimize flavor development while minimizing undesirable byproducts.
- Ingredient Reformulation
Supporting sugar, salt, fat, allergen, or cost-reduction initiatives through predictive models that maintain sensory performance.
- Plant-Based Foods
Identifying compounds responsible for off-flavors, bitterness, oxidation, or astringency while enabling targeted flavor improvement.
- Ingredient Selection
Predicting how ingredient sourcing or compositional differences affect finished product sensory attributes.
Business Opportunity for Solvers
TechConnect and/or Mondelez International may contact well-matched respondents to discuss potential collaboration opportunities, including pilot studies, contract research, consulting, licensing, analytical services, or strategic partnerships.
TechConnect my also invite select respondents to participate in future innovation programs, showcases, or industry engagement activities.