PepsiCo is in search of a glycerin substitute that is more consumer-friendly and avoids lengthy, complex chemical names. Zein appears to meet these criteria, although many consumers may not be familiar with it. Terms like “confectionery glaze” or “protein coat” could be less appealing, prompting the manufacturer to consider alternative descriptions on their product labels. Additionally, if zein were incorporated into a high-profile food item, an educational outreach initiative introducing the ingredient could help alleviate consumer confusion.
Consumers are more accustomed to glycerin, which is an odorless, slightly sweet, viscous liquid derived from plant or animal sources. It serves several purposes in food products: as a humectant to provide and retain moisture, and as a plasticizer to help maintain shape and consistency. In its NineSights request, PepsiCo has indicated that it is already aware of—and not interested in—sodium chloride, low molecular weight salts, propylene glycol, or sugar alcohols unless there has been “significant advancement.” All these alternatives raise concerns for consumers seeking cleaner labels, especially since manufacturers are aiming to reduce salt content, sugar alcohols can be hard for some to digest (including glycerin), and propylene glycol is the main ingredient in non-toxic antifreeze, despite being generally recognized as safe by the Food and Drug Administration in small quantities.
Zein, first identified in 1821, boasts a long and fascinating history. Over the past two centuries, it has found applications in the food and pharmaceutical industries, printing, and even as yarn for stockings in the 1940s. Flo Chemical is the sole zein manufacturer in North America and one of only two globally. Currently, zein is utilized as a candy coating, on enriched rice, for dried fruits and nuts, in flavoring, and for pharmaceutical tablets, seeds, and encapsulated or granulated ingredients, according to Flo Chemical. The Massachusetts-based company claims that zein is a superior coating compared to confectioner’s or pharmaceutical glaze due to its faster drying time and extended shelf life—especially in high-humidity and high-heat environments. Zein is also noted to be gluten-free, non-GMO, halal, kosher, and natural.
However, the primary drawback of zein, as mentioned by Flo Chemical to Food Navigator, is its cost—PepsiCo is looking for a solution that is more economical compared to glycerin. The high extraction costs from corn due to energy-intensive methods contribute to this expense. Nonetheless, biochemists are exploring innovative extraction techniques that could make zein more affordable.
Moreover, incorporating calcium citrate and calcium carbonate as part of zein’s formulation could enhance its functional properties, potentially offering additional benefits to manufacturers. Innovations can emerge from diverse sources, so companies seeking solutions for their production challenges should explore various avenues for valuable ideas. With investments in new processes, zein, potentially combined with calcium citrate and calcium carbonate, might be precisely what PepsiCo—or any manufacturer aiming to improve its ingredient labels—is looking for.