General Mills unlocks secret to keeping protein bits crunchy in moist fruity snacks

By Elaine Watson contact

- Last updated on GMT

General Mills unlocks secret to keeping protein bits crunchy in moist fruity snacks

Related tags: Fruit, Vegetable

General Mills - which has just unveiled a host of new protein-packed product launches -  is seeking to patent a way of ensuring certain protein particulates can be incorporated into snacks containing moist fruit pastes but stay crunchy.

In the patent application​, filed in December 2012 and published on June 5, 2014, General Mills says that unless snacks containing fruit pastes are consumed rapidly, “excessive moisture from the food base will migrate into the protein particulates, thereby changing the entire consistency and texture of the food product”.

In some applications, this might be acceptable, it says. “However, in accordance with the invention, it is actually desired to provide crunchy protein particulates and maintain the crunchy nature of the protein particulates for extended periods of time.”

To tackle the problem, General Mills has developed a syrup coating (from honey, maple, tapioca, agave, brown rice, date or sorghum) for non-dairy and non-soy protein particulates (eg pea protein) in snack products that ensures they retain a crunchy texture over a 10-month shelf-life.

Click HERE​ for full details.

Click HERE​to read about General Mills' latest product launches, which include: Cheerios Protein​ cereal with soy protein, new EDGE with protein​ cereal (in Canada only), and Cascadian Farm protein granola​ with pea protein. 

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