PepsiCo is seeking a label-friendly alternative to glycerin that doesn’t feature a long and complex chemical name. Zein appears to meet this requirement, though most consumers may not be familiar with it. Terms like “confectionery glaze” or “protein coat” may not be particularly appealing, prompting manufacturers to consider alternative descriptors for product labels. If zein were to be integrated into a high-profile food item, an educational outreach initiative could help demystify the ingredient for consumers. They are likely more acquainted with glycerin, an odorless, slightly sweet, viscous liquid derived from plant or animal sources. Glycerin serves several functions in food products: it acts as a humectant to provide and retain moisture, and as a plasticizer to maintain the product’s shape and structure.
In its NineSights request, PepsiCo indicates that it is already aware of sodium chloride and other low molecular weight salts, propylene glycol, or sugar alcohols, but is not interested in these unless “significant advancement has been achieved.” Each of these ingredients raises concerns among consumers seeking cleaner labels. Manufacturers have been working to reduce salt content, sugar alcohols can be hard to digest (including glycerin), and propylene glycol, while recognized as generally safe by the Food and Drug Administration, is the primary ingredient in non-toxic antifreeze.
Zein, first discovered in 1821, boasts a rich history. Over the last two centuries, it has found applications in food and pharmaceuticals, printing, and even as yarn for stockings in the 1940s. Flo Chemical is the sole producer of zein in North America and one of only two worldwide suppliers. According to Flo Chemical, zein is utilized as a candy coating, on enriched rice, for dried fruits and nuts, in flavorings, for pharmaceutical tablets, in seeds, and for encapsulated and granulated ingredients. The Massachusetts-based company asserts that zein is a superior coating compared to traditional confectioner’s or pharmaceutical glaze, as it dries more quickly and offers a longer shelf-life, especially under high humidity and heat conditions. Additionally, zein is gluten-free, non-GMO, halal, kosher, and natural.
The only aspect where zein does not fully align with PepsiCo’s request is its cost; the company is looking for a more economical alternative to glycerin. Currently, zein is expensive due to the energy-intensive extraction process from corn. However, biochemists are exploring new methods to extract this protein, which may lead to cost reductions. Innovations can arise from various sources, so companies seeking solutions for their manufacturing challenges, like PepsiCo, should explore diverse avenues for potential ideas. With investment in new processes, zein could become the ideal ingredient that PepsiCo—or another manufacturer aiming to enhance their label—might be looking for.
In the context of cleaner labels, calcium citrate names may also become increasingly relevant as manufacturers work to provide clearer and more consumer-friendly ingredient lists. As companies strive to improve transparency, understanding the implications of calcium citrate names and their potential uses could further aid in product development and consumer acceptance.