Company Awarded To: Tyson Foods, Inc.

Patent: Method of manufacture and composition of a dough based item including protein

For the month of June 2026, the food and beverage industry has reached major milestones in functional food formulation, and the standout development is the “Method of manufacture and composition of a dough based item including protein” by Tyson Foods, Inc. This invention was crowned Patent of the Month because it solves a persistent challenge in the alternative health market: enhancing the complete protein content of dough without destroying its physical and mechanical properties. Standard attempts to integrate supplemental plant proteins into tortillas and flatbreads often yield fragile, dense products that tear easily during handling. Tyson Foods overrides this limitation through a precise formulation combining grain-based flours like corn masa with alternative structures such as leguminous or cauliflower powders used individually or in combinations. This sophisticated approach maximizes complete protein profiles and decreases carbohydrates while perfectly preserving standard flexibility and baking characteristics, delivering an incredible tool for modern nutritional scaling.

The practical applications of this specialized dough composition present extensive opportunities for food processors to qualify for the federal Research and Development (R&D) Tax Credit in the United States. Developing multi-ingredient flour alternatives that match the structural limits of high-speed manufacturing lines introduces deep technical uncertainties. Research and food engineering teams must engage in iterative trial and error to evaluate how custom protein powders alter hydration kinetics, extrusion viscosities, and heat tolerances during commercial baking cycles. The hours, wages, and raw materials consumed during these formula optimization and prototype testing phases directly satisfy the qualifying research requirements outlined under Section 41 of the Internal Revenue Code, ensuring that companies advancing nutritional innovation can claim valuable tax offsets to fuel further growth.