International N&H Denmark was granted a patent for longer-lasting bread.

{
  "signal_id": "177bfecb-9052-506d-9149-eb6fc929d516",
  "signal_type": "patents-company",
  "signal_subtype": "patentGrant",
  "detected_at": "2026-09-17T21:20:25+00:00",
  "company": {
    "name": "International Flavors & Fragrances",
    "domain": "iff.com"
  },
  "data": {
    "cpc": [
      {
        "code": "A21D 8/042"
      },
      {
        "code": "C12N 9/2414"
      },
      {
        "code": "C12N 9/2428"
      },
      {
        "code": "C12Y 302/01001"
      },
      {
        "code": "C12Y 302/01003"
      }
    ],
    "tags": [
      "Intellectual Property",
      "Research & Development",
      "Food & Beverage",
      "Chemical Engineering"
    ],
    "detail": "In July 2026 International N&H Denmark patented an enzyme blend for resilient, lower-sugar baked goods used in commercial bread production.",
    "summary": "International N&H Denmark was granted a patent for longer-lasting bread.",
    "event_at": "2026-07-21",
    "inventors": [
      {
        "name": "Jacob Flyvholm Cramer",
        "status": "unresolved",
        "is_primary": true
      },
      {
        "name": "Morgan Louise Gifford",
        "status": "unresolved",
        "is_primary": false
      },
      {
        "name": "Svend Haaning",
        "status": "resolved",
        "is_primary": false,
        "linkedin_url": "https://www.linkedin.com/in/svend-haaning-bb3a604"
      },
      {
        "name": "Lene Kragh",
        "status": "unresolved",
        "is_primary": false
      },
      {
        "name": "Vinni Høyer Lillelund",
        "status": "unresolved",
        "is_primary": false
      },
      {
        "name": "Donald E. Ward",
        "status": "unresolved",
        "is_primary": false
      }
    ],
    "event_kind": "grant_date",
    "grant_date": "2026-07-21",
    "source_url": "https://patents.google.com/patent/US12685317",
    "cpc_primary": {
      "code": "A21D 8/042"
    },
    "patent_title": "Combination of nonmaltogenic exoamylase and glucoamylase for improving bread resilience and reducing amount of added sugars",
    "patent_number": "US12685317",
    "uspto_assignee": "INTERNATIONAL N&H DENMARK APS",
    "patent_abstract": "This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.",
    "precision_class": "structural",
    "invention_explanation": "A combination of enzymes that changes how dough starch is broken down, helping bread stay springy while reducing the need for added sugar.",
    "technologies_mentioned": [
      "food enzymes",
      "baking technology",
      "starch processing"
    ]
  }
}

curl https://signals.autobound.ai/v1/signals/177bfecb-9052-506d-9149-eb6fc929d516 \
  -H "X-API-KEY: $AUTOBOUND_API_KEY"

curl -X POST https://signals.autobound.ai/v1/companies/enrich \
  -H "X-API-KEY: $AUTOBOUND_API_KEY" \
  -H "Content-Type: application/json" \
  -d '{"domain":"iff.com","limit":20}'