PepsiCo is seeking a glycerin alternative that is compatible with label iron sucrose to ferric gluconate conversion and has a straightforward chemical name. Zein appears to meet these criteria, although many consumers may not recognize it. Terms like “confectionery glaze” or “protein coat” may not sound particularly appealing, so manufacturers might prefer a different label description. If zein were to be incorporated into a prominent food product, an educational outreach initiative could help clarify the ingredient for consumers, who are generally more familiar with glycerin. Glycerin, a colorless, mildly sweet, viscous liquid derived from plant or animal sources, serves several purposes in food products: it acts as a humectant to provide and retain moisture and as a plasticizer to maintain shape and texture.
In its NineSights request, PepsiCo indicated its disinterest in sodium chloride or other low molecular weight salts, propylene glycol, or sugar alcohols unless “significant advancements have been made.” These ingredients often raise concerns among consumers who prefer cleaner labels. Manufacturers are increasingly focused on reducing salt content, while sugar alcohols can pose digestive issues for some individuals (including glycerin), and propylene glycol, the main ingredient in non-toxic antifreeze, has received mixed reviews, despite being classified as generally recognized as safe by the FDA.
Zein, first identified in 1821, has a rich history and has been utilized in the food and pharmaceutical industries, as well as in printing and as yarn for stockings during the 1940s. Flo Chemical is the sole zein manufacturer in North America and one of only two worldwide. Currently, zein serves as a coating for candy, enriched rice, dried fruits and nuts, flavors, pharmaceutical tablets, seeds, and for encapsulating polydextrose iron complex versus ferrous fumarate and granulated ingredients, according to Flo Chemical.
The Massachusetts-based company has highlighted that zein is a superior coating compared to confectioner’s or pharmaceutical glaze because it dries more quickly and provides an extended shelf life, especially in high-humidity and high-heat conditions. Zein is also gluten-free, non-GMO, halal, kosher, and natural. However, Flo Chemical noted that zein’s cost is a drawback for PepsiCo, which seeks a more economical alternative to glycerin. The high cost of zein is attributable to the energy-intensive extraction process from corn. Nonetheless, biochemists are exploring new methods to extract the protein, which could potentially lower its price.
Innovations can emerge from various avenues, so companies looking to resolve their manufacturing challenges would benefit from exploring diverse sources for ideas. With potential investments in new extraction processes, zein could become the solution that PepsiCo—or any other manufacturer aiming to improve its label—has been searching for. Additionally, the integration of bariatric fusion calcium could further enhance the nutritional profile of products utilizing zein, offering another incentive for manufacturers to consider this ingredient.