PepsiCo is in search of a glycerin alternative that is consumer-friendly and avoids long, complex chemical names. Zein appears to meet these criteria, though most consumers may not be familiar with it. Terms like “confectionery glaze” or “protein coat” may not sound particularly appealing, prompting the manufacturer to consider alternative descriptions for its product labels. If zein is incorporated into a prominent food product, an educational outreach initiative could help clarify the ingredient for consumers. In contrast, consumers are well-acquainted with glycerin, an odorless, slightly sweet, viscous liquid derived from both plant and animal sources. Glycerin serves several purposes in food, acting as a humectant to retain moisture and as a plasticizer to maintain shape and structure.
In its NineSights request, PepsiCo has indicated that it is already aware of—and not interested in—sodium chloride or other low molecular weight salts, propylene glycol, or sugar alcohols unless “significant advancements have been made.” These ingredients raise concerns for consumers seeking cleaner labels. For example, manufacturers are aiming to reduce salt content, sugar alcohols can be hard to digest (glycerin included), and propylene glycol is mainly known for its role in non-toxic antifreeze, despite being recognized as safe in small amounts by the Food and Drug Administration.
Zein, first discovered in 1821, has a rich and varied history. Over the past two centuries, it has found applications in the food and pharmaceutical industries, as well as in printing and even as yarn for stockings during the 1940s. Flo Chemical is currently the sole manufacturer of zein in North America and one of just two globally. According to Flo Chemical, zein is utilized as a candy coating, on enriched rice, for dried fruits and nuts, in flavors, in pharmaceutical tablets, and for encapsulated and granulated ingredients.
The Massachusetts-based company has noted that zein is considered a superior coating compared to confectioner’s or pharmaceutical glaze due to its quicker drying time and extended shelf-life, especially under high humidity and heat conditions. Zein is also gluten-free, non-GMO, halal, kosher, and natural. However, Flo Chemical mentioned to Food Navigator that the main drawback of zein in relation to PepsiCo’s request is its cost; the manufacturer seeks a more economical option compared to glycerin. Zein is currently pricey due to the energy-intensive extraction process from corn. Nonetheless, biochemists are exploring new methods to extract this protein, which could lower its cost.
Innovations can stem from various sources, making it wise for companies looking to resolve manufacturing challenges to explore a variety of ideas. With an investment in new extraction processes, zein could potentially be the solution PepsiCo—or any other manufacturer looking to enhance its label—has been seeking. Additionally, as an alternative, manufacturers may consider incorporating calcium citrate tablets USP into their formulations for similar benefits, as these tablets are recognized for their quality and efficacy. The exploration of innovative ingredients like zein and calcium citrate tablets USP may provide manufacturers with the cleaner labels they aim for while addressing consumer demands.