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.
Partner in the following EIT Food projects
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.
EIT Food Regional Innovation Scheme (RIS) implements the “EIT Food RIS Strategy, 2018-2020”.
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 industry.
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. Services are scientifically validated and designed for use by companies, healthcare services, researchers, and professionals wanting to provide consumers with improved personalised nutrition advice and services.
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels.
Do you want to make a real difference?
Now, more than ever, is an ideal time. We are creating a network of women leaders who wish to drive change, innovation and sustainability within the food sector as we face supply chain challenges. All you need to be is a woman who is passionate and committed about driving change within the food sector.
Smash glass ceilings. Take the leap and let’s soar together.
A natural blue food colour that can be used in food products that are heat treated and are acidic is impossible today.
Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace
Intellectual property is your company’s lifeblood. Learn what you need to do to safeguard it
Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed.
We have an urgent need to deliver innovative food packaging solutions that will be more sustainable.
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.
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.
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
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.
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
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.
VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
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.
The Action Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from 28 EIT RIS countries which both aim to promote brain circulation, contributing to enhancing the innovativeness of personnel and development of scientific impact by supporting the creation and diffusion of high-quality new knowledge, skills, competences and solutions to food system challenges.
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 host an EIT Food Entrepreneurship Summer School this September in Belfast.
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.g. diabetes, that currently affects 9% of the global population).
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.
A substantial part of the food industries' produce ends up to now as waste.
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.
Application of fungi protein in the development of sustainable and healthy food products.
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).
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.
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
Partnering with the world-leading corporates & research institutions in the agrifood space
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.