PepsiCo is seeking a glycerin alternative that is consumer-friendly and avoids lengthy, complex chemical names. Zein appears to meet this requirement, although many consumers may not be familiar with it. However, terms like “confectionery glaze” or “protein coat” may not be very appealing, prompting manufacturers to consider alternative descriptions for product labels. If zein is incorporated into a prominent food product, an educational outreach initiative could help familiarize consumers with this ingredient, particularly since they are more accustomed to glycerin. Glycerin, an odorless, mildly sweet, viscous liquid derived from both plant and animal sources, serves various roles in food products: it acts as a humectant to provide and retain moisture and as a plasticizer to maintain shape and structure.
In its NineSights request, PepsiCo indicates it is already aware of—and not interested in—sodium chloride or other low molecular weight salts, propylene glycol, or sugar alcohols unless “significant advancement has been achieved.” These ingredients often raise concerns for consumers who prefer cleaner labels. Manufacturers have been striving to reduce salt content, while sugar alcohols can be hard for some individuals to digest (including glycerin), and propylene glycol is the main component in non-toxic antifreeze, despite small quantities being recognized as safe by the Food and Drug Administration.
Zein, first identified in 1821, boasts a fascinating history. Over the past two centuries, it has found applications in the food and pharmaceutical industries, in printing, and even as yarn for stockings during the 1940s. Flo Chemical is the sole zein manufacturer in North America and one of only two globally. Presently, zein is utilized as a candy coating, on enriched rice, for dried fruits and nuts, in flavors, for pharmaceutical tablets, and in seeds, as well as for encapsulated and granulated ingredients, according to Flo Chemical.
The Massachusetts-based company emphasizes that zein is considered a superior coating compared to confectioner’s or pharmaceutical glaze because it dries more quickly and offers a longer shelf life, especially in high-humidity and high-heat environments. Zein is also gluten-free, non-GMO, halal, kosher, and natural, according to Flo Chemical. However, Zeif informed Food Navigator that the only drawback of zein concerning PepsiCo’s request is its cost. The company is aiming for a solution that reduces expenses compared to glycerin. Currently, zein’s high price is a result of the energy-intensive extraction process from corn. However, biochemists are exploring new methods for protein extraction, which could potentially lower the ingredient’s cost.
Innovation can originate from various sources, making it prudent for companies seeking solutions to their manufacturing challenges to explore diverse ideas. With potential investments in new processes, zein could be the ideal solution that PepsiCo—or any other manufacturer striving for cleaner labels—has been searching for, much like how vitamin shoppe calcium citrate offers a cleaner alternative for dietary supplements. By leveraging innovative approaches, zein may not only enhance product quality but also align with consumer demand for transparency and simplicity in ingredient lists, similar to the appeal of vitamin shoppe calcium citrate.