Dive Brief:
- Kraft Foods filed for an international patent for production methods of spreadable cream cheese that has a higher protein content while still preserving the smoothness and texture of the traditional product.
- Prior attempts to increase protein levels resulted in "undesirable texture, smoothness and/or organoleptic properties," according to Kraft's patent application.
- The patented composition stabilizes the properties in cream cheese that before either resulted in high fat and low protein or no to low fat and high protein.
Dive Insight:
Fans of one of Kraft's latest concoctions, bacon-flavored Philadelphia spread, may have thought that the company had already figured out how to blend cream cheese with a delicious helping of protein. No doubt this new patent will lead to still more product innovation under the watch of Kraft's new CEO, John Cahill.