General Mills looks to patent syrup coating that keeps protein particulates crunchy in fruit snacks over 10-month shelf-life; coating is made from several ingredients, including honey, maple, agave, brown rice, tapioca, date and sorghum
July 9, 2014
(Industry Intelligence Inc.)
– General Mills is currently looking to patent a syrup coating the company’s developed that aims to keep protein particulates crunchy within snacks that contain fruit pastes, Food Navigator-USA reported July 9.
The special coating is made from brown rice, agave, tapioca, maple, honey, date and sorghum, and is expected to protect a snack product’s crunchy texture over a 10-month shelf-life.
General Mills filed its patent application in December 2012 and was later published on June 5 of this year, according to Food Navigator-USA.
In the application, the company noted that excessive moisture from the food base will change the texture of a product, causing it to lose its crisp over time if the snacks are not consumed as soon as possible.
While this may not be a problem for some snack products, General Mills said it is still “actually desired to provide crunchy protein particulates and maintain the crunchy nature of the protein particulates for extended periods of time.”
The primary source of this article is Food Navigator-USA, New York, New York, on July 9, 2014. Click here to read the primary source's full version of the article.