Alimentaria Open Innovation Challenge 2026

23–26 Mar 2026 | Barcelona, Spain

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ChallengeUpdated on 27 January 2026

Food-Grade Alternative Emulsifiers for Oil-in-Water Flavor Emulsions

R&D Manager at Dallant

Sant Feliu de Llobregat, Spain

About

This challenge aims to identify and apply food-grade alternative emulsifiers for oil-in-water flavor emulsions in refreshing beverages.

The objective is to replace conventional systems such as gum arabic, starches, and similar ingredients with innovative solutions that ensure stability, sensory quality, and sustainability. Sources must be reliable and not subject to natural variability, geopolitical conflicts, or supply disruptions.

While development could be considered, our primary goal is to implement proven technologies. We seek partners with expertise in formulation, biopolymers, and advanced emulsification techniques to co-create scalable applications that meet industry standards and consumer expectations.

Topic

  • Foodtech
  • Food processing
  • Clean label
  • Food innovation
  • Natural Food Ingredients
  • Food engineering
  • Food manufacturing
  • Taste

Type

  • Proof of concept/pilot testing
  • Co-development
  • Client-provider collaboration (commercial agreement)
  • Public tender
  • Horizon Europe's project consortium

Organisation

Dallant

Catalan corporation with challenge

Sant Feliu de Llobregat, Spain

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