General Mills

Recent Innovation Focus

• •Structural failure in gluten-free and laminated dough matrices during high-speed processing resolved through mechanical stress mitigation in cutting and folding
• •Textural inconsistencies in high-fat plant-based particulates overcome by managing protein cross-linking interference from insoluble fiber and starch during extrusion
• •Shelf life degradation in eco-friendly materials prevented through moisture and oxygen resistance enhancements in paper and monomaterial film systems