PepsiCo is seeking a glycerin substitute that is consumer-friendly and avoids lengthy, complex chemical names. Zein appears to meet these criteria, though most consumers may not recognize it. Terms like “confectionery glaze” or “protein coat” may not sound very appealing, prompting the manufacturer to consider alternative descriptions for its product labels. If zein is used in a prominent food item, an educational outreach initiative could help clarify this ingredient for consumers, especially since they are more familiar with glycerin, which is an odorless, slightly sweet, viscous liquid derived from either plant or animal sources. Glycerin serves various purposes in food products, acting as a humectant to maintain moisture and as a plasticizer to help retain shape and structure.
In its NineSights request, PepsiCo specifies that it is already aware of—and not interested in—sodium chloride or other low molecular weight salts, propylene glycol, or sugar alcohols unless “significant advancement has been achieved.” These ingredients often raise concerns for consumers looking for cleaner labels. For instance, manufacturers are striving to reduce salt content, sugar alcohols can cause digestive issues for some (including glycerin), and propylene glycol, a key component in non-toxic antifreeze, has only received a generally recognized as safe status from the Food and Drug Administration in small amounts.
Zein, first identified in 1821, boasts a rich history and has been utilized in the food and pharmaceutical industries, as well as for printing applications and even yarn for stockings in the 1940s. Flo Chemical is the sole zein manufacturer in North America and one of only two globally. Currently, zein is employed as a candy coating, on enriched rice, for dried fruits and nuts, in flavors, for pharmaceutical tablets, in seeds, and for encapsulated and granulated ingredients, as per Flo Chemical.
The Massachusetts-based company emphasizes that zein is a superior coating compared to confectioner’s or pharmaceutical glaze due to its quicker drying time and longer shelf-life, especially in high-humidity and high-heat conditions. Additionally, zein is gluten-free, non-GMO, halal, kosher, and natural. However, Zeif informed Food Navigator that the main drawback of zein in relation to PepsiCo’s request is its cost; the manufacturer is looking for a more cost-effective option compared to glycerin. Currently, zein is expensive because of the energy-intensive extraction process from corn. Nevertheless, biochemists are exploring new methods to extract the protein, which may lower its price.
Innovations can originate from various sources, so companies searching for solutions to manufacturing challenges should explore diverse avenues for inspiration. With potential investments in new extraction processes, zein could very well be the ingredient PepsiCo—or any other manufacturer aiming to enhance its label—requires. This exploration is reminiscent of discussions surrounding vitamin D3 vs calcium citrate, where companies evaluate options to meet consumer demands for healthier products. By keeping an eye on innovations like zein, manufacturers can find effective ways to create cleaner labels while considering cost implications, similar to how they weigh the benefits of vitamin D3 vs calcium citrate in their formulations.