Patents by Inventor Barrie Froseth

Barrie Froseth has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20070294129
    Abstract: A system and method for selecting, ordering and distributing customized food products is disclosed. In one embodiment, the method is a computer-implemented method comprising viewing a list of additives for creating a customized food product, selecting one or more additives from the list of additives to create the customized food product, and transmitting a request to purchase the customized food product, which is then distributed to the consumer. By communicating with the manufacturer as to personal needs and desires pertaining to health, activity level, organoleptic preferences and so forth, the consumer can now develop and order a customized food product to suit his or her particular tastes, using a real-time interactive communication link.
    Type: Application
    Filed: August 17, 2007
    Publication date: December 20, 2007
    Inventors: Barrie Froseth, Raymond Bowers, Katy Dickson, Mike Geddis, Myer Joy, Paul Muller, Kimberly Nelson, Lisa Schroeder, Sheri Schellhaass, Jeffrey Thoresen Severts, Bernhard Van Lengerich, David Williams, Philip Zietlow
  • Publication number: 20060216393
    Abstract: Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.
    Type: Application
    Filed: April 25, 2006
    Publication date: September 28, 2006
    Inventors: Barrie Froseth, Sean Creedon
  • Publication number: 20050287277
    Abstract: A toastable food product prepared from a cooked batter having flour, a leavening agent and water. The cooked batter includes a first portion, a second portion, a first connective web, and at least one tab member. The first portion has a first thickness, and the second portion has a second thickness substantially equal to the first thickness. The first connective web connects the first portion and the second portion. The connective web has a third thickness less than the first thickness. The at least one tab member extends across the first connective web to connect the first portion and the second portion, and to provide structural rigidity to the cooked batter.
    Type: Application
    Filed: June 9, 2005
    Publication date: December 29, 2005
    Inventors: Alexander Hopkins, Steven Peplinski, Barrie Froseth
  • Publication number: 20050064082
    Abstract: Dried foods infused with inulin are provided, especially whole fruit pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. The inulin bearing dried products can be added to other foods such as Ready-to-eat cereals base to provide high fiber blended products without need to altering the characteristics of the cereal base or its method of manufacture.
    Type: Application
    Filed: September 18, 2003
    Publication date: March 24, 2005
    Inventors: Barrie Froseth, Sean Creedon
  • Publication number: 20050064080
    Abstract: Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of both insoluble and soluble fiber as well as high levels of protein. The cereals contain about 5 to 15% (dry weight) insoluble fiber; 5% to 15% soluble fiber in an excess of insoluble fiber; 15% to 30% (dry weight) plant protein and the balance cereal ingredients especially rice and wheat flour. The soluble fiber is preferably provided at least in part by inulin ingredient that can be incorporated into the dough and/or topically applied.
    Type: Application
    Filed: September 24, 2003
    Publication date: March 24, 2005
    Inventors: Dean Creighton, Barrie Froseth, Daniel Green, Timothy Hansen, Xia Liu