PEPSICO
Profile
PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $70 billion in net revenue in 2020, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker, Tropicana and SodaStream. PepsiCo’s product portfolio includes a wide range of enjoyable foods and beverages, including 23 brands that generate more than $1 billion each in estimated annual retail sales.
Competences & Capabilities
PepsiCo R&D centres are located around the world and leverage nutrition, food science, engineering and consumer insights to meet our strategy to continue to develop convenient foods and beverages as well as cutting-edge packaging and equipment. More than half of our team hold advance degrees in areas including food science, microbiology, chemistry, physics, nutrition sciences, toxicology, agronomy, mechanical and chemical engineering, computational modelling and more.
more
Partner in the following EIT Food projects
View all EIT Food projects-
projectIn this blog, we talk to a research and development chef at PepsiCo who creates new flavours and foods to be sold in supermarkets worldwide.
-
projectWant to make a difference? What are you waiting for?
Become a partner
Be part of the world’s largest and most dynamic food innovation community.
Related
project
The RIS* PD (Regional Innovation Scheme Professional Development) is a multidimensional educational program run by EIT Food, created to up-skill as well as to re-skill the farmers, SMEs employees, and young professionals, considered to be…
New Product Development Training "NPD Skills"
2023 > 2024
project
Learn through experience
Professional Development Framework
2020 > 2022
project
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
FUNGITIME
2020
project
Application of fungi protein in the development of sustainable and healthy food products.
project
Producing innovate legume-based foods for all
project
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
project
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available.
project
Using innovative technology to develop a healthy sugar substitute
EIT Food Digital Marketplace for Side Streams
2019 > 2020
project
A substantial part of the food industries' produce ends up to now as waste.
project
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. Type 2 diabetes, that currently affects 9% of the global population).
project
The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
project
To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to cover operational costs.…
project
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
Master in Food Systems
2019 > 2024
project
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system.
ThermoBlue
2020 > 2022
project
Developing a natural blue food colouring
project
The training brings together 40 professionals from different backgrounds and countries, who will have an opportunity to gain knowledge of the tools, techniques, and methodologies used in the process of new product development in the food…
project
Conventional microbiological testing takes time to get results. This impacts the supply chain, causing delays to get to market whilst results come back on finished but not shipped goods.
project
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
Sustained Energy Release Starchy Food Products
2020 > 2022
project
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
Professional Development Advanced
2020 > 2022
project
EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
Co-creating initiatives to increase consumer trust in food
The #AnnualFoodAgenda
2019 > 2022
project
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
Health SnaP
2019 > 2020
project
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
project
Are you ready to bring your ideas for a sustainable food supply chain to life? Following the success of last year’s Winter School, Queen’s University Belfast, Technical University of Munich and University of Cambridge will come together to…
project
A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners.
project
Intellectual property is your company’s lifeblood. Learn what you need to do to safeguard it
report
This working report was initiated by an industry-led group of EIT Food Delivery and Strategic Partners focused on supporting the sustainability of European beef and dairy production through a One Health lens – connecting animal,…
blog
Ageing is a natural part of life, but who says ageing can’t be healthy? Food and nutrition play a key role in ensuring health and wellbeing extends to all ages, and here we spotlight some of the key solutions across Europe.
regional blog
From discussions about sustainable packaging, to the future of the EU-Green Deal, and not forgetting the newest topic of pet food, EIT Food’s community dived into multiple conversations across their Edinburgh conference.
Regenerative Agriculture Guidebook for Dairy Farms
June 17, 2024
report
Welcome to the ultimate resource for regenerative agriculture on dairy farms! Whether you're an experienced farmer or just starting out, our comprehensive guidebook is your key to transforming your farming practices and ensuring a…
blog
Ultra-processed foods (UPFs) have become a contentious topic in nutritional science and public health, igniting debates due to varying definitions, advice, and information. Here we explore the impacts of UPFs, consumer perceptions,…
news
Study of 19,642 consumers across 18 European countries shows a decline in trust in food sector actors such as manufacturers, authorities, retailers and farmersOnly a third of consumers believe the food they eat is sustainable.
news
New study of nearly 10,000 consumers across 17 European countries finds the majority of consumers think ultra-processed foods are bad for their health.
regional news
An EIT Food funded project transformed organic waste streams into, a valuable, next generation sustainable aquaculture feed ingredient called METAFEED Alpha.
regional news
An EIT Food funded project adapted recirculating aquaculture systems (RAS) technology for fish production to create a water treatment solution that cleans and recycles water. It does this with zero-discharge to maintain the welfare and…
regional news
An EIT Food funded project utilised a novel cutting-edge technology to harness the power of clean energy sources and natural carbon dioxide (CO₂) for the cultivation of microalgae as a sustainable source of ingredients for the aquafeed…
regional news
An EIT Food funded project converted aquaculture organic waste streams into sustainable, algal-based microencapsulated feeds for bivalve shellfish.
Welcome to our new partners to the EIT Food South Community!
April 20, 2020
news
We send a warm welcome to our new partners who are now joining the EIT Food Community: 6 Core Partners, 4 Network Partners and 2 associate partners. Each of these organisations brings considerable expertise and experience to support our…
Consumer Observatory
2023 > 2025
project
Europe’s central hub for consumer insights on agrifood topics.