Patents Assigned to Fleury Michon
  • Patent number: 9763467
    Abstract: The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.
    Type: Grant
    Filed: June 8, 2012
    Date of Patent: September 19, 2017
    Assignee: FLEURY MICHON
    Inventors: Jean-Claude Boissinot, Jean-Sébastien Chasles
  • Publication number: 20140193554
    Abstract: The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.
    Type: Application
    Filed: June 8, 2012
    Publication date: July 10, 2014
    Applicant: FLEURY MICHON
    Inventors: Jean-Claude Boissinot, Jean-Sébastien Chasles
  • Patent number: 4597974
    Abstract: Edible sauce and gravy compositions are formulated incorporating as an essential ingredient a combination of rice starch and carob-bean flour, to give the compositions desirable thickness, smoothness and stability characteristics. A method for preparing such compositions is disclosed. A process for preparing already-cooked, packaged, meat or fish-in-sauce type food products utilizing the formulated sauce and gravy compositions is also disclosed.
    Type: Grant
    Filed: September 20, 1984
    Date of Patent: July 1, 1986
    Assignee: Fleury Michon
    Inventors: Jean L. Fonteneau, Jean P. Germon