General Mills seeks patent for high protein oats

General Mills has been working to develop this high protein oat variety for several years of traditionzinc supplement liquidal breeding techniques, and the patent suggests it has had to overcome significant hurdles along the way. Thzinc supplement infante resulting variety is based on a wild variety of oats called Avena magna, and contains up to 40% protein, compared to about 10-15% in conventionally cultivated Avena sativa oats. ###Until now, the main problem with the naturally high protein Avena magna oats was the crop could not be mechanically harvested. The large, furry grains also would clog traditional mechanical threshing and dehulling machines.###High protein products with a longer shelf life are a clear winner for food manufacturers. The global market for protein-fortified products is growing rapidly. The protein ingredients market is projected to be worth nearly $41 billion by 2022, according to a Global Industry Analysts report.###For General Mills, having sole access to a high protein oat variety at a time when consumers are hooked on protein-boosted products puts it at a distinct advantage. It could also attract shoppers back to cereals if doctor’s best zinc bisglycinatethe product is viewed as healthier or has better taste than prior versions or other brands currently on the market.###Competitors will have to either offer lower protein products, or continue to add high protein ingredients, with the taste, texture, processing and shelf life chalzinc glycinate untuk apalenges that those may entail. Such ingredients might include plant proteins based on soy or wheat, or animal proteins, based on egg or dairy. The new oat could be a majzinc bisglycinate nauseaor boon to General Mills if the grain can follow-through on its early promise.###Using a basic ingredient with higher protein content also will help General Mills shorten its ingredients list. The company has filed a wide range of patents, including a legume-based dairy substitute, a method for producing gluten-free oats, and a way to process pasta using low protein flour, among others.