Kellogg Donates Patents
Kellogg, Battle Creek, MI, has donated two sets of patents to Michigan State to aid research in food science and packaging. The food patents concern new methods of processing and using psyllium, a plant husk that contains soluble fibers. Psyllium, which is used in cereals and as a laxative, has been shown to reduce cholesterol levels. Michigan State’s Department of Food Science and Human Nutrition plans to use royalties from the sales of those patents to further psyllium research.