Next Generation Taste & Texture Technologies

Are you an entrepreneur who is working to bring the next generation of taste and texture to the food and beverage market?

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The Next Generation Taste & Texture Technology (NGT3) Pitch event seeks founders who are developing
 new functional proteins, flavor compounds, enzymes, and sweeteners.

Brought to you by Ajinomoto Health & Nutrition, North America Inc.

Why Pitch?

Industry-leading judge panel
Equity-free Grand Prize
Connection with global experts in food and beverage
Exclusive access to expert network at Ajinomoto Health & Nutrition, a global pioneer of innovation

1

st
place

Monetary

$15K Cash Prize

+ exclusive access to AHN experts through “24 Hours with AHN” package

In Kind

24 hours with AHN Experts

(hours to be spread over the course of one calendar year)

8 hours

(in person; in 4-hour increments)

in AHN’s state-of-the-art facilities, which include a fully equipped culinary kitchen and benchtop product development capabilities

2 hours

(virtual)

with AHN’s Strategic Intelligence (Data & Insights) resource, along with access to one related industry report

2 hours

(virtual)

with AHN resource to provide comments on business plan and / or presentation

4 hours

(virtual)

with AHN’s Marketing / Communications Team to review current activities and brainstorm possibilities

8 hours

(virtual; in 2-hour increments)

of additional support from two additional AHN experts to be
chosen by the winner, including:


  • Regulatory

  • Application Development (Food Scientists)

  • Supply Chain

  • Culinary

2nd
Place

$10K Cash Prize

3rd
Place

$5K Cash Prize

How It Works:

Submit your information via this form by Tuesday, December 31, 2025 at MIDNIGHT CT

Once reviewed, a member of the AHN team will be in touch to share a portal where you will upload a general capabilities deck (15 slides maximum)

An internal review committee from AHN will review submissions and select up to 10 finalists. Criteria for finalist selection includes:

  • Confirm company fits prompt within NGT3: New functional proteins, new flavor compounds (umami, kokumi, sodium reduction), enzyme systems (protein modification), and next generation sweeteners  
  • Differentiation of the product including originality, ability to solve a new problem, and competitive advantage

Finalists will be notified via email by Wednesday, January 15 of their selection.

Finalists will be asked to attend NGT3 Pitch Event in Itasca, IL (Near O’Hare Airport) on February 5. In person attendance is mandatory.

  • Travel and accommodations are the responsibility of the finalist.

Finalists will prepare a 5 minute, in-room pitch to be presented in front of a panel of five judges. Winners will be selected based on:

  • Fit for prompt within NGT3: New functional proteins, new flavor compounds (umami, kokumi, sodium reduction), enzyme systems (protein modification), and next generation sweeteners  
  • Differentiation of the product including originality, ability to solve a new problem, and competitive advantage
  • Size of the problem being solved
  • How thoroughly the innovation can solve the problem
  • Ability to scale
  • Marketability
  • Production presentation
  • Application examples

Fine Print

Final Applications Due: Tuesday, December 31, 2024 at MIDNIGHT CT 

Finalists will be notified by Wednesday, January 15 via email

Finalists must be in person for the event on Wednesday, February 5

Travel and accommodations are the responsibility of the finalist.

The following monetary prizes will be awarded to winners selected during the event:

  • First place – $15K (non-equity) + exclusive access to AHN expertise
  • Second place – $10K (non-equity)
  • Third place – $5K (non-equity)

The first-place winner will also receive the following in-kind prize package. Winner will be responsible for coordinating in-person and virtual meetings with AHN team. Time / date will be contingent upon availability from the AHN team and must take place by February 5, 2026.

  • 24 hours with AHN Experts (hours to be spread over the course of one calendar year)
    • 8 hours (in person; in 4-hour increments) in AHN’s state-of-the-art facilities, which include a fully equipped culinary kitchen and bench-top product development capabilities
    • 2 hours (virtual) with AHN’s Strategic Intelligence (Data & Insights) resource, along with access to one related industry report
    • 2 hours (virtual) with AHN resource to provide comments on business plan and / or presentation
    • 4 hours (virtual) with AHN’s Marketing / Communications Team to review current activities and brainstorm possibilities
    • 8 hours of additional support from two additional AHN experts to be chosen by the winner (virtual; in 2-hour increments), including: Regulatory, Application Development (Food Scientists), Supply Chain, and Culinary