How we got 2 Patents

If a chef goes to a patent lawyer, and presents him his latest fancy recipe, he will be cicked out imidiately. Cooking recipes are not patentable. Even if you take ingredients as  fancy as you can imagine. Though tow of our products are based on a patent. the reason for this is, that we had to develope a completly new production methodologies for these products.

Cooking, baking and other ways of food production base - as lomg as it is about sweet products- on the chemical and physical properties of sugar. If you want to replace sugar with another sweet ingedient, it does not necesaryly mean, that all will work in the same way as with sugar. 

With a lot of products its not a big thing to replace sugar, as long as you take the sugar repalcent maltol. which is quite similar to regular sugar and has some good cooking properties. Unfortunately exactly this malthitol  is not to good compatible and has for many  people -lets say-  laxative effects .  Better compatible ingediants like erythritol are hard to handle in food industry and there are only a very few no sugar products based on this for human consumption optmal ingredient. When we had our first idias for  realy good and tasty no sugar recipes, we got the message, that there is no one able to produce this. We even had to realize that there wasn't even a suitable machine for our idea. So we had to develope our own processes and in case of our crunchyx müsli even to construct our own müsli-maschine. The advantage was, that we were able to patent this new procedures.

The storry of our second Patent on no sugar Shokopos was even more exciting.

The basis for this invention was accidental. I was in the process of developing a new ingredient for our muesli that was supposed to be chocolatey and very porous. At that time, you should not imagine development in our company as a process in a laboratory. It all took place in the kitchen at home. While trying different mixtures I put them in the oven.
I was amazed when a mixture of a marble-sized lump of dough suddenly became a tennis ball-sized cake. And crunchy too!
After some research I found out that you can make such a product in larger quantities with an extruder. I had to try that. I quickly found out that there are companies with a technical center that you can rent for such experiments on a daily basis.
But the calls to these service providers were very frustrating. "Other people have tried that.", "Extrusion without starch won't work.", "Don't get your hopes up".
Nevertheless, my stubbornness prevailed and 2 weeks later I was in a laboratory in Duisburg with a sack for each of my ingredients. Then the unexpected happened: After just 30 minutes of trying, wonderfully fluffy, crispy chocolate pops came out of the machine! It was immediately clear to me: this was a breakthrough and I will be the first to offer this type of product, which is particularly attractive to children, in a healthy version. The basis for the 2nd patent was laid.