Encapsulation technologies for probiotics in low pH beverages

Kraft Heinz is looking for encapsulation of probiotics to allow for long-term stability of probiotics in a low pH, shelf-stable beverage. The encapsulant should have minimal to no effect on the organoleptic qualities of the beverage.

Natural food preservation ingredients against molds and yeasts

We are looking for natural ingredients and technologies that can replace artificial preservative ingredients in foods to inhibit spoilage microorganisms like molds and yeasts including the acid-tolerant yeast Zygosaccharomyces bailii.