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Tecnologías de transporte en frío de chocolate

Resumen

Tipo:
Demanda Tecnológica
Referencia:
TRUS20151201001
Publicado:
09/12/2015
Caducidad:
09/12/2016
Resumen:
Un productor norteamericano de chocolate y dulces busca nuevos sistemas o materiales que permitan transportar chocolate en climas cálidos sin necesidad de utilizar bolsas de gel. La empresa está interesada en establecer acuerdos de cooperación técnica e investigación. La fecha límite para responder a esta demanda es el 15 de febrero de 2016 a las 5 pm hora oficial del este.

Details

Tittle:
Innovation contest - cool ship technologies for chocolate
Summary:
A North American chocolate and confectionery manufacturer seeks to identify new systems or materials that will allow chocolate to be shipped in warm weather without the need for gel packs. The sponsor seeks to enter a technical or research cooperation agreement including a cash prize.
Description:
The deadline to respond to this contest is February 15, 2016 at 5 pm Eastern Standard Time (EST). Expressions of Interest (EoIs) submitted through the EEN do not count as entries to the contest. Full entries will require additional time and further instructions, which will be furnished upon submission of EoI. EoI deadline is February 5, 2016 to allow time for preparation of a complete entry.

It can be challenging to transport chocolate candy during summer months, or in warmer climates. Currently, chocolates ordered May through September, or to certain geographies, must be shipped in protective packaging to prevent melting. The packaging typically involves the over-wrapping of frozen gel packs and chocolate candy with an insulating layer, which is then placed in a corrugated shipping box.

This method allows shipped chocolate to arrive at its destination without melting, but there can be undesirable side effects. Frozen gel packs create condensation, which can damage the products´ packaging. Wide temperature swings can contribute to the development of bloom on chocolate surfaces. Also, consumers are sometimes uncertain about how to properly dispose of the gel packs, and the gel packs themselves add to the weight of the shipment.

There are known technologies that can permit shipment of goods under well-controlled conditions, but they are expensive and are used in high value situations, such as medical, electronics, and aerospace applications.

The sponsor would like to develop a lightweight, affordable shipping system that will keep chocolate close to the temperature at which it was packed, 75°F or below, for at least 48 hours. The ultimate goal is to develop a system that would be inexpensive enough to use year round, as part of the standard packaging for small parcel shipments.

Participants in this competition vie for US$25,000 in development funds and may have the opportunity to further collaborate with the sponsor to develop proposed solutions.

Up to 5 respondents will be selected to advance to Phase 2. Each Phase 2 participant will receive US$10,000 for prototype development and a detailed description of the prototype evaluation process. Groups will have until mid-July, 2016 to fabricate and deliver 5 working prototypes to the sponsor, who will evaluate the prototypes´ performance against one another and against a minimum performance threshold.

The sponsor will award the group producing the best performing prototype that exceeds the minimum performance threshold with US$25,000 in development funds and may also provide additional resources in the form of laboratory space, access to equipment, and / or consultation with technical staff.

There may be additional funded development opportunities for the awarded technology.
Technical Specification or Expertise Sought:
Entries will serve as a non-confidential introduction to the respondent´s technology and expertise and should address the following criteria:

Successful technologies will:

· Maintain packaged chocolate temperatures at or below 75°F for 48-72 hours
· Be less than 3 years from commercialization
· Operate without pre-freezing of components
· Prevent chocolate from freezing
· Contain materials approved for food contact
· Contain chemical components that are generally regarded as safe (GRAS)
· Be adaptable to different sized shipments
· Have a price point that is compatible with consumer shipments of chocolate candy bars
· Be comparable or less in size and weight with current cold shipping systems

The most compelling proposals will be supported with data.

Active cooling technologies such as refrigeration are not of interest.

Partner sought

Type and Role of Partner Sought:
Responses from companies (small to large), academic researchers, other research institutes, consultants, entrepreneurs or inventors are welcome.

Appropriate responses will use the response form (provided after submission of EoI) and address the following:

· Description of proposed packaging system.
· Technical maturity of the approach.
· Data to support performance claims (graphs, tables, videos, etc.). If there is no data, please provide scientific rationale for proposed approach.
· Intellectual property status of proposed approach.
· Comparison of proposed packaging system against current gel pack approach with regard to weight, cost, convenience, and performance.

The completed document will serve as an introduction to the respondent´s technology and expertise, and should include evidence to support the approach´s technical feasibility, as well as a discussion of the advantage offered by the proposed approach.

Up to 5 respondents will be selected to advance to Phase 2. Each Phase 2 participant will receive US$10,000 for prototype development. The sponsor will award the group producing the best performing prototype that exceeds the minimum performance threshold with US$25,000 in development funds and may also provide additional resources in the form of laboratory space, access to equipment, and / or consultation with technical staff.

There may be additional funded development opportunities for the awarded technology.

Client

Type and Size of Client:
Industry >500 MNE
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English