General Mills is working to patent a new high-protein oat variety that offers more than twice the protein and a more stable fatty acid profile compared to standard cultivated varieties. The patent for the new variety, which was developed using traditional breeding techniques, was initially filed in October 2015, and was published in April of this year. And although there have been previous attempts to breed a high-protein oat, this variety far surpasses past attempts, which historically resulted in strains that had increased protein levels of up to 20 percent.
The company states that the variety can be used in high-protein hot and cold cereals, granola bars, cookies and snack bars, muffins, pancake mixes, and even in animal feed to increase the protein and iron content of milk produced by dairy cows.
Lynda Kiernan is Editor with HighQuest Group Media and of the Oilseed & Grain News. If you would like to submit a contribution for consideration, please contact Ms. Kiernan at email@example.com.