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Free The Water

Free The Water

Xinova seeks the disclosure of inventions that produce sheetable doughs using vegetable puree. Read Overview...
Overview

Summary

Xinova seeks the disclosure of inventions that produce sheetable doughs using vegetable puree.

Cracker dough using vegetable puree is too wet and sticky for mass production. Too bad, because consumers want healthier baked snacks that incorporate that flavor and nutrition benefits of vegetables. PepsiCo is seeking ways to manage the watery dough problem so vegetables can be included into sheets of dough and baked like traditional crackers.

Some vegetable purees contain about 85% water. However, that water is hard to access because, unlike the unbound water in dough, the vege puree’s moisture is trapped within the vegetables’ cells and bound to fiber components.
Help us figure out how to unbind bound-water in vegetable purees to create “sheetable,” vege-puree dough using existing equipment.

To review the opportunity details, please click Accept Challenge above and register in the Xinova system. 

 

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FAQ

Yes, but it’s quick and easy. Just click the “Accept Challenge” button on this page and follow the instructions to complete your registration. All you need to provide is your name and email address.

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