Patents by Inventor Lionel Lanvin
Lionel Lanvin 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).
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Publication number: 20240138423Abstract: Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.Type: ApplicationFiled: January 12, 2024Publication date: May 2, 2024Applicant: GENERALE BISCUITInventors: Monika Okoniewska, Isabel Moreira De Almeida, Agathe Arlotti, Lionel Lanvin, Jérôme Clément, Gautier Cesbron Lavau
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Patent number: 11889840Abstract: Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.Type: GrantFiled: October 3, 2014Date of Patent: February 6, 2024Assignee: GENERALE BISCUITInventors: Monika Okoniewska, Isabel Moreira De Almeida, Agathe Arlotti, Lionel Lanvin, Jérôme Clément, Gautier Cesbron Lavau
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Patent number: 10357041Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.Type: GrantFiled: June 20, 2012Date of Patent: July 23, 2019Assignee: Generale BiscuitInventors: Lionel Lanvin, Agathe Arlotti, Aliette Verel
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Patent number: 10306897Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.Type: GrantFiled: June 20, 2012Date of Patent: June 4, 2019Assignee: Generale BiscuitInventors: Monika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
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Patent number: 10194668Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.Type: GrantFiled: June 20, 2012Date of Patent: February 5, 2019Assignee: Generale BiscuitInventors: Lionel Lanvin, Agathe Arlotti, Aliette Verel
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Patent number: 9883679Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.Type: GrantFiled: June 20, 2012Date of Patent: February 6, 2018Assignee: Generale BiscuitInventors: Robin Wahl, Agathe Arlotti, Lionel Lanvin, Pierre Aymard
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Publication number: 20160235075Abstract: Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.Type: ApplicationFiled: October 3, 2014Publication date: August 18, 2016Applicant: Generale BiscuitInventors: Monika OKONIEWSKA, Isabel MOREIRA DE ALMEIDA, Agathe ARLOTTI, Lionel LANVIN, Jérôme CLÉMENT, Gautier CESBRON LAVAU
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Publication number: 20140356505Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.Type: ApplicationFiled: June 20, 2012Publication date: December 4, 2014Applicant: GENERALE BISCUITInventors: Monika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
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Publication number: 20140220186Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.Type: ApplicationFiled: June 20, 2012Publication date: August 7, 2014Applicant: GENERALE BISCUITInventors: Robin Wahl, Agathe Arlotti, Lionel Lanvin, Pierre Aymard
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Publication number: 20140205719Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.Type: ApplicationFiled: June 20, 2012Publication date: July 24, 2014Applicant: GENERALE BISCUITInventors: Lionel Lanvin, Agathe Arlotti, Aliette Verel