Kellogg. has filed a patent for a system and method that applies a reduced sugar coating to food products. The system uses separate applications of a non-sucrose carbohydrate syrup and a sucrose syrup without an active drying step between applications. This process reduces clumping and maintains a desired crystallized appearance even with reduced sugar levels. GlobalData’s report on Kellogg gives a 360-degree view of the company including its patenting strategy. Buy the report here.

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According to GlobalData’s company profile on Kellogg, Dynamic premium pricing was a key innovation area identified from patents. Kellogg's grant share as of September 2023 was 64%. Grant share is based on the ratio of number of grants to total number of patents.

Reduced sugar coating system for food products

Source: United States Patent and Trademark Office (USPTO). Credit: Kellogg Co

A recently filed patent (Publication Number: US20230240349A1) describes a system for producing a reduced sugar coated food product with reduced clumping. The system includes a coating drum with two applicators, one connected to a source of a non-sucrose carbohydrate syrup and the other connected to a source of a sucrose syrup. The non-sucrose carbohydrate syrup can include ingredients such as maltodextrin, corn syrup, glucose syrup, soluble fiber, soluble and insoluble starches, cocoa and its derivatives, natural and artificial flavors, sweeteners, and colors. The first applicator is located upstream of the second applicator in the coating drum. Importantly, the system does not require any active drying mechanisms between the two applicators. The sucrose syrup is applied at a higher temperature than the non-sucrose carbohydrate syrup.

The patent also describes a reduced sugar coated food product made using this system. The food product base, which can be a cereal, is coated with a reduced sugar coating that includes a dried non-sucrose carbohydrate syrup and a dried sucrose syrup. The reduced sugar coating has a brix (a measure of sweetness) of less than 90 and has a white opaque crystallized appearance. The coating process involves applying the sucrose syrup and the non-sucrose carbohydrate syrup to the food product base either simultaneously or sequentially, without actively drying the base in between. The combination of the two syrups in the coating has a brix of less than about 90, with a weight percentage of about 20 to 50% sucrose and about 20 to 50% non-sucrose carbohydrates.

Overall, this patent presents a system and method for producing a reduced sugar coated food product with reduced clumping. By using a combination of sucrose and non-sucrose carbohydrate syrups, the coating achieves a lower sweetness level while maintaining a desirable appearance. The system eliminates the need for active drying mechanisms between the two syrup applicators, simplifying the production process. This innovation could potentially lead to the development of healthier and more appealing reduced sugar coated food products in the market.

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GlobalData, the leading provider of industry intelligence, provided the underlying data, research, and analysis used to produce this article.

GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.