According to GlobalData’s company profile on Mondelez International, Filled confectionary manufacturing was a key innovation area identified from patents. Mondelez International's grant share as of February 2024 was 57%. Grant share is based on the ratio of number of grants to total number of patents.

A recently granted patent (Publication Number: US11896016B2) discloses a soft-textured baked cereal product with specific characteristics. The product includes a significant SAG content of over 15g per 100g, a water activity ranging from 0.6 to 0.9, and a flour component primarily made of refined wheat flour. Additionally, the product contains seeds in the form of flakes, grits, groats, or combinations thereof, such as buckwheat, rye, spelt, millet, triticale, in amounts between 10% to 16% of the total product weight. These seeds contribute to the high SAG content in the product, enhancing its nutritional profile.

Moreover, the patent claims cover various aspects of the soft-textured baked cereal product, including moisture content, texture of inclusions, long-term maintenance of texture, and specific seed compositions like buckwheat. The patent also extends to baked food bars with similar characteristics, emphasizing a high SAG content, specific seed types, and a heat processable binder. The inclusion of ingredients like inulin, sweeteners, and fructose in specific percentages further adds to the nutritional value and taste profile of the product. Overall, the patent highlights a unique formulation for a soft-textured baked cereal product and food bars that offer a balance of texture, flavor, and nutritional benefits to consumers.

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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.