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 $64 billion in net revenue in 2018, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker and Tropicana. PepsiCo’s product portfolio includes a wide range of enjoyable foods and beverages, including 22 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.
PepsiCo International, Beaumont Park Technical Centre, Leicester, LE4 1ET, United Kingdom
Contact
Imran Afzal
imran.afzal@pepsico.com
+ 44 7827 881 372
Partner in the following EIT Food projects
Food System Master of Science Programme
The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that are tailored to your career ambition in the sector
EIT Food Regional Innovation Scheme (RIS)
It also encompasses a portfolio of instruments dedicated to beneficiaries from EIT RIS countries and intended to stimulate their innovative and entrepreneurial potential and to promote their international exposure
WE Lead Food
The WE Lead Food Programme is designed to equip you with the tools to make that difference and achieve results
Summer school on new product development for the food industry 2020
Overview of EIT Food Summer School on New Product Development EIT Food Summer School on New Product Development brings together 40 participants from different backgrounds and countries, who will come together to gain knowledge of the tools, techniques, and methodologies used in the process of new product development in the food industry
European Food Systems Education and Training (EFSET) Programme
The aim of the European Food Systems Education and Training (EFSET) Programme is to help address this need by providing postgraduate students with unique and exciting opportunities to tackle real-world food system-related problems set by industry partners in a collaborative fashion
Quality Information Services and Dietary Advice for Personalized Nutrition in Europe
The work includes: Programming the platform functionality with additional services (apps, diagnostics) with external business partners; Proof of principle trial in two countries using an innovative App (eNutri) to deliver personalized food recommendations to consumers; Implementing the full organisational and operational structure of Quisper including Scientific Advisory Board; Active engagement of partners, suppliers and end-users
Sustained Energy Release Starchy Food Products
The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels
EFSET - European Food Systems Education and Training
Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the confidence and skills necessary to bring about positive change
MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems
Students recruited at the four universities within the consortium will be exposed to unique opportunities to interact with academics, entrepreneurs and researchers, experts in different segments of the food chain
ThermoBlue
This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market
Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes
Sugar reduction is a major focus of the food and beverage industry
REPAK - entrepreneurial summer school in packaging sustainability
Do you want to innovate with sustainable packaging concepts? APPLICATIONS OPEN FROM MONDAY APRIL 6TH TO TUESDAY 30TH JUNE 2020 The purpose of the summer school is to discuss the latest developments in sustainable food packaging, and train talent with a more holistic approach to food packaging business entrepreneurship
Healthier Tuber Snacks with Infused Nutrients
The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps
Health SnaP
The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices
VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace
Professional Development Advanced
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
EIT Food RIS Fellowships
Develop your talent with top agri-food players during a paid internship in EU! MSc students and graduates with different educational backgrounds as well as Ph
The #AnnualFoodAgenda
It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe
PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e
EIT Food Digital Marketplace for Side Streams
The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge base for EIT Food making this European consortium a game changer in the global circular bioeconomy
Product Concepts For Less Refined Ingredients (aka “Less is More”)
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
EIT Food Accelerator Network FAN 2020
The number of startups accelerated will be increased from 50 to 60 in 2020
FUNGITIME
Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged as a critical global challenge
Increasing consumer trust and support for the food supply chain and for food companies
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to co-create and implement selected measures undertaken by food companies, food industry and others to engender both greater consumer trust in food and greater support for food companies and other food chain actors
Seedbed Incubator
SEEDBED APPLICATIONS OPEN FROM MONDAY 13TH JANUARY - SUNDAY 22ND MARCH This multi-location Launch programme trains and supports teams over a six-month period to help them better understand the needs of their customers and validate their business ideas
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector
EIT Food Accelerator Network
Once you have applied for FAN, you will go through a rigorous selection process where you will be judged by a series of experts including successful entrepreneurs, investors and experts from the agriculture and food industries
Advancing careers in the food system
Professional development for a sustainable food system In a world of rapid environmental change, resource depletion, economic instability and social inequality, it is clear that a more sustainable future requires innovations on all levels of society and the economy