PepsiCo is seeking a glycerin alternative that is label-friendly and has a straightforward name. Zein appears to meet these criteria, although many consumers may not recognize it. Terms like “confectionery glaze” or “protein coat” may not sound appealing, prompting manufacturers to consider more appetizing label descriptions. If zein were to be incorporated into a prominent food product, an educational outreach initiative could be beneficial to familiarize consumers with this ingredient and alleviate any confusion.
Consumers are more accustomed to glycerin, an odorless and slightly sweet viscous liquid derived from plant or animal sources. Glycerin serves multiple roles in food, acting as a humectant to retain moisture and as a plasticizer to maintain product shape and structure. In its NineSights request, PepsiCo expressed that it is already aware of and not interested in alternatives such as sodium chloride, low molecular weight salts, propylene glycol, or sugar alcohols unless “significant advancements” are made. These ingredients often raise concerns among consumers who prefer cleaner labels.
Zein, discovered in 1821, boasts a rich history and has been utilized across various sectors, including food, pharmaceuticals, and even in printing applications. Flo Chemical is currently the sole zein producer in North America and one of just two worldwide. According to Flo Chemical, zein is used as a candy coating, on enriched rice, dried fruits and nuts, flavors, pharmaceutical tablets, seeds, and for encapsulated and granulated ingredients. The Massachusetts-based company highlights that zein is superior to confectioner’s or pharmaceutical glaze due to its faster drying time and extended shelf life, especially in high-humidity and high-temperature conditions. Zein is also gluten-free, non-GMO, halal, kosher, and natural.
However, Zeif informed Food Navigator that zein’s cost could be a drawback for PepsiCo, which is looking for a more economical option compared to glycerin. The high extraction costs from corn currently make zein expensive, but biochemists are exploring innovative methods to extract this protein, potentially lowering its price.
Innovations can emerge from various sources, making it wise for companies to explore multiple avenues for effective solutions to their manufacturing challenges. With an investment in new extraction processes, zein could be the ideal ingredient for PepsiCo or other manufacturers aiming to enhance their product labels. Additionally, incorporating products like kal calcium citrate chewable could further complement their offerings, providing consumers with a familiar and beneficial ingredient while maintaining a clean label.