Due: August 18, 2026
Mondelez International seeks innovative analytical methods, technologies, and research capabilities that improve the ability to predict how ingredient composition influences flavor, aroma, taste, and mouthfeel. The objective is to identify partners capable of helping build predictive foodomics workflows that connect chemical composition with human sensory perception, enabling faster and more informed product development.
Developing products with desirable sensory characteristics remains one of the most resource-intensive aspects of food innovation. Today’s formulation process relies heavily on sensory panels and iterative experimentation, yet these approaches provide limited insight into the specific molecular compounds responsible for consumer perception.
Recent advances in analytical chemistry, mass spectrometry, machine learning, and foodomics present an opportunity to shift from reactive formulation toward predictive product design. By integrating volatile and nonvolatile chemical analysis with sensory data, organizations may be able to predict how processing, fermentation, ingredient sourcing, or reformulation will influence flavor and overall sensory experience before extensive product testing begins.
Mondelez International is interested in technologies and expertise that can accelerate this transition.