221 patents
Page 2 of 12
Design
Cereal piece
18 Apr 23
Patrick E. Allen, Dean W. Creighton, Robert Erickson, Karen M. Garrity, Jason Herzog, James N. Weinstein
Filed: 5 May 21
Design
Dual compartment food container
18 Apr 23
Angela M. Brown, Scott LaCourse, James Popp
Filed: 30 Jun 21
Utility
Rolled Food Product and Method of Producing
6 Apr 23
Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern.
Roberta M. Langenfeld, Anna Gale, Benjamin R. Heyda, Craig E. Gustafson
Filed: 8 Dec 22
Utility
Soft Baked Snack
30 Mar 23
A low net carbohydrate soft baked snack having a good texture, flavor, structure, and shelf stability is described.
Lauren Gillman, Eric Gugger, Katie Wanner
Filed: 6 Mar 20
Utility
High Protein Food Article
23 Mar 23
A high protein food article having a protein content of at least 20% by weight of the food article is provided.
Aaron Rolla Amdor, Natasha Weatherby, Dana Katharine Zychowski
Filed: 10 Mar 20
Utility
Low Sugar, High Protein Confection
23 Mar 23
A low or no sugar, high protein confection is described.
Eric T. Gugger, Michael Li, Eva Ordovas
Filed: 1 Apr 20
Utility
Lower Carbohydrate Soup Product and Process for Preparing a Lower Carbohydrate Soup Product
16 Mar 23
A lower carbohydrate soup product is produced by preparing a mixture of soup ingredients, native xanthan gum, particulate xanthan gum and water to form a suspension in a high-speed mixer at a high sheer rate.
Coby Burckard, James Fudge, Doug L. Goedeken, Jeffrey T. Huber, Erin James, Taylor C. Mulfinger, Scott K. Whitman
Filed: 15 Sep 21
Utility
System and Method for Coating Soft and Sticky Food Cores
16 Mar 23
A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type.
James Andrew Moss, Sorin Stingaciu
Filed: 13 Sep 22
Utility
Shelf Stable Aggregate Food Product
2 Mar 23
Shelf stable aggregate foods are described that include a chewy binder that includes essentially no non-intact sugar sources.
Emily Fortener, Eric Hissam, Shintaro Pang, Nathan Valentine
Filed: 1 Sep 21
Utility
Analogue Cheese with Whey Protein Cream
16 Feb 23
An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process.
Michelle Manderfeld, Sara Rosene, Aaron Wlaschin, James Fudge, Brent Wyrick, Molly Glidden
Filed: 2 Sep 21
Utility
Recyclable pouch having reseal closure overlapping an edge seal, formed from rollstock film, on high speed packaging machinery
14 Feb 23
Recyclable pouches formed from rollstock and having a resealable closure that extends into both side edges of the pouch may be produced at high speeds on a single manufacturing line in which the pouches are formed, cut apart, filled, and then sealed if the film forming the pouch comprises a recyclable heat seal layer and a second recyclable layer having a melting temperature of at least 30° C. greater than the heat seal layer.
Mychal Brosch, Peter L. Novotny
Filed: 28 Oct 19
Utility
Cheese Compositions and Related Methods
9 Feb 23
Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.
Amelia E. Frazier, Nathan S. Morris, Aaron P. Wlaschin
Filed: 11 Oct 22
Utility
Soft Baked Snack and Methods of Making
9 Feb 23
A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described.
Jessica Chatziyakoumis, Michelle M Manderfeld, Sara Rosene, Katie Wanner, Natasha Weatherby
Filed: 7 Jan 21
Utility
Yogurt Composition
2 Feb 23
A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder.
Roy Bechtold, Rachel Eaton, Luke Hazlett, Anna Veynberger
Filed: 25 Jul 22
Utility
Hard Taco Shell and Method for Producing the Hard Taco Shell
2 Feb 23
A taco shell is produced by applying a plasticizing agent to a targeted region including a base or spine portion of a hard taco shell and lower sections of taco shell sidewalls, thereby softening the targeted region, preferably across a strip width between 16 mm-20 mm, and enabling the sidewalls of the hard taco shell to engage each other without cracking or otherwise breaking the taco shell.
Christine M. Dosch, John James Fenske, Jason Herzog, James David Nelson, Christine M. Nowakowski
Filed: 11 Oct 22
Utility
Method and Apparatus for Making Co-Extruded Food Product
2 Feb 23
A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling.
Ralph A. Stenvik
Filed: 11 Oct 22
Utility
Cooked Caramel Compositions and Related Food Products
19 Jan 23
Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.
Daniel R. Green, Katia Severova-Epp, Jazmine N. Gosey, Joel R. Lafavor
Filed: 29 Sep 22
Utility
Rolled food product and method of producing
3 Jan 23
Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern.
Roberta M Langenfeld, Anna Gale, Benjamin R Heyda, Craig E Gustafson
Filed: 1 Sep 17
Utility
Reduced sodium food products
3 Jan 23
Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt.
Bernhard H. Van Lengerich, Olaf Gruess, Joachim Hans, Lars Ole Haustedt, Andreas Hochheimer, Michael Krohn, Jens-Peter Muller, Christine M. Nowakowski, Suzanne Denise Pecore, Candace Michelle Rathjen-Nowak, Lia Scarabottolo, Karsten Siems
Filed: 7 Feb 14
Utility
Continuous coating method
3 Jan 23
Disclosed are methods and systems for continuously coating food pieces.
Daniel R Green, Jekaterina Severova-Epp, Thomas M Jarl
Filed: 7 Jan 20