100% Fruit Cereal That Stays Crispy in Milk: Innovation by That's it Nutrition

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The demand for clean-label, nutrient-dense, and allergen-free breakfast options continues to surge. While many "grain-free" products rely on nuts, seeds, or novel flours, a new U.S. patent (US 12,507,716 B1) from US based company That's It Nutrition proposes a radically simple yet technologically sophisticated alternative: a crispy, shelf-stable cereal made entirely from fruit.

Titled “Two Stage Dehydration Method for Plant Based Food Processing,” the invention details a precise thermal process that transforms slices of apples, sweet potatoes, and other plants into a crunchy, seasoned snack that maintains its integrity in milk—all without grains, added sugars, or top allergens.

The Innovation: Process Over Formulation

The core of the patent is not a novel ingredient, but a sequential dehydration and seasoning process designed to maximize texture and flavor integration.

The Key Steps:

1. First Dehydration (Convective): Base plant material (e.g., apple slices) is dried with hot air to a specific moisture window (10-15%). This preserves structure without making it brittle.

2. Seasoning: A dry, powdered seasoning—like freeze-dried strawberry or cinnamon—is applied to the still-slightly-pliable pieces.

3. Second Dehydration (Microwave): This is the critical, differentiating step. Microwave radiation drives the final moisture down to 1.5-2.5%. More importantly, its volumetric heating creates internal steam pressure, forming a porous, crisp structure and—crucially—pulling the surface seasoning into the plant matrix for integrated flavor.

Experimental Insights: Why Microwaves Make the Difference

The patent includes compelling experimental data comparing the two-stage process with different heat sources.

• Example 1 (Superior Method): Apple pieces → Hot air dry (to 10-15% moisture) → Season with strawberry powder → Microwave final dry.

  • Result: The strawberry powder was absorbed into the apple tissue. The product was "crisp, airy" with "vibrant coloration."

• Example 2 (Comparative): Same process, but using hot air for both drying stages.

  • Result: Seasoning remained loosely on the surface, easily lost. Texture was "leathery or chewy," lacking the desired crunch.

This demonstrates that the microwave step is not just about removing water; it's an active flavor-infusion and texturizing stage that cannot be replicated by convective drying alone.

The Product Promise: More Than a Snack

The resulting product is positioned for multiple occasions:

1. A True Grain-Free Cereal: When combined with milk or plant-based alternatives, the pieces maintain a satisfying crunch for an extended "bowl life" due to their ultra-low moisture and porous microstructure. A serving (30g) made from apples and strawberry powder provides ~130 calories, 0g added sugar, and ~5g of fiber.

2. An Allergen-Free Snack: Formulated to be free of the top 12 allergens (milk, eggs, peanuts, tree nuts, soy, wheat, etc.), making it safe for schools and sensitive consumers.

3. A "Granola-Style" Topping: The crisp, seasoned pieces can be used on yogurt, smoothie bowls, or as a standalone snack.

Why This Matters for Food Tech

That's It Nutrition's patent highlights several key industry trends:

• Clean-Label Engineering: Achieving complex texture and flavor infusion through physical processes (heat, dehydration) rather than chemical additives or binding agents.

• Allergen-Conscious Formulation: Creating appealing textures without relying on common allergen carriers like grains, nuts, or dairy.

• Whole-Food Utilization: Using the inherent structure, sweetness, and fiber of fruits/vegetables as the primary functional ingredient, minimizing processing.

• Process as IP: Protecting the specific sequence and parameters of a thermal treatment, not just a recipe, underscores the value of manufacturing innovation in the competitive food startup space.

This patent reveals a clever pivot for That's It Nutrition, known for its fruit bars, into the competitive breakfast and snack aisle. By solving the textural and flavor-adhesion challenges of whole-fruit dehydration, they've created a platform technology for minimally processed, maximally crunchy, and allergen-friendly plant-based products. It’s a testament to how smart process design can turn simple ingredients into a sophisticated and market-ready food experience.

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