Patents Assigned to Frito-Lay North America, Inc.
  • Micropellets of Fine Particle Nutrients and Methods of Incorporating Same into Snack Food Products
    Publication number: 20130273219
    Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.
    Type: Application
    Filed: April 13, 2012
    Publication date: October 17, 2013
    Applicant: Frito-Lay North America, Inc.
    Inventors: Stefan K. Baier, Ajay Rajeshwar Bhaskar, Eugenio Bortone, Pierre Faa, Chien-Seng Hwang, Jorge C. Morales-Alvarez, Deepali Palta
  • COMPOSITION AND METHOD FOR MAKING A CAVITATED BIO-BASED FILM
    Publication number: 20130251988
    Abstract: Composition and method for making a multi-layer bio-based film having one or more cavitated layers. In one aspect, the multilayer flexible film has polylactic acid, an inorganic filler, and a cavitation stabilizer making up at least one film layer. In one aspect, the barrier web has a cavitated bio-based film layer. In another aspect, the print web has a cavitated bio-based film layer.
    Type: Application
    Filed: March 20, 2012
    Publication date: September 26, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Robert Nolan COTTON, Kenneth Scott LAVERDURE, Deepali PALTA, Brad Dewayne RODGERS
  • METHOD FOR REDUCING ACRYLAMIDE FORMATION IN MOLASSES POST-PRODUCTION
    Publication number: 20130236601
    Abstract: Acrylamide reducing agents are added to molasses prior to heat treatment at temperatures above about 120° C. Preferably, citric acid is added to reduce the pH of the molasses, and asparaginase and/or lysine is added to the reduced pH molasses before it is heat treated at temperatures above about 120° C.
    Type: Application
    Filed: April 24, 2013
    Publication date: September 12, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ellis COLLINS, Vincent Allen ELDER, David Brian EMERSON, Terry MOROS, Rayford Thomas SMITH
  • BIODEGRADABLE PACKAGE WITH SEALANT LAYER
    Publication number: 20130224446
    Abstract: A multi-layer packaging film comprising a bio-based layer and method for making the same. An outer layer comprising a bio-based film is adhered to a product side layer comprising a bio-based film having barrier properties. A non-compostable sealant layer is pattern applied to a portion of the product side layer. Because a portion of the bio-based product side layer is exposed, upon opening of the package the product side layer is susceptible to moisture. This allows for subsequent biodegradation or compostability of the films. In another embodiment the sealant layer comprises a water permeable material. Upon opening of the package moisture can subsequently contact the product side layer and initiate biodegradation.
    Type: Application
    Filed: February 27, 2012
    Publication date: August 29, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Todd FAYNE, Kenneth Scott LAVERDURE, Brad Dewayne RODGERS, Steven Kenneth TUCKER
  • FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT
    Publication number: 20130202756
    Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 8, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventor: Frito-Lay North America, Inc.
  • Extruded Legume Snack Food
    Publication number: 20130202774
    Abstract: An extruded legume snack food comprising an extruded puff product based on a dried legume powder having a shape that is a facsimile of the natural starting material, such as a pea pod. A legume powder is mixed with a starch, extruded, and then shaped. The extrudate can be shaped by a number of forming devices or, in an alternative embodiment, by the orifice shape of an extrusion die when the extrudate is face cut from the extruder.
    Type: Application
    Filed: March 14, 2013
    Publication date: August 8, 2013
    Applicant: Frito-Lay North America, Inc.
    Inventor: Frito-Lay North America, Inc.
  • Crisp Bread Snack Foods
    Publication number: 20130196033
    Abstract: Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors substantially similar to the traditional breads.
    Type: Application
    Filed: February 1, 2012
    Publication date: August 1, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ashish ANAND, Heidi KLEINBACH-SAUTER, Vamshidhar PUPPALA, Pramila SRIVASTAVA, Ngoc TRINH
  • METHOD FOR COOKING PRODUCT USING AN ELECTROMAGNETIC OVEN
    Publication number: 20130196040
    Abstract: A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks.
    Type: Application
    Filed: January 31, 2012
    Publication date: August 1, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ramonica GREEN, Ponnattu Kurian JOSEPH, Baninder S. SROAN
  • Microwaveable package having a steam source
    Patent number: 8492689
    Abstract: A pre-packaged microwavable food having a steam emitting source integral to the package permitting preparation of the food product in a broad range of microwave ovens. A food product is placed into a package. A steam emitting source is placed in porous communication with the food product inside the package. When the package is heated, steam blankets the food product. Steam has a positive effect on cooking performance and cooking time. The steam emitting source can be made from an absorbent material or a gel. The food product can be a half-product, pellet, or other microwavable food or snack product.
    Type: Grant
    Filed: July 20, 2005
    Date of Patent: July 23, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: Brad Dewayne Rodgers, Thomas Anthony Trezza, Kevin Matthew Trick
  • High Amplitude Corrugated Food Product and Method of Making Same
    Publication number: 20130183415
    Abstract: A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10?8 m3 to about 160×10?8 m3 with a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90°-to-0° hardness ratio of at least about 2.78 and a 90°-to-0° and a crispiness ratio of at least about 3.14.
    Type: Application
    Filed: January 17, 2013
    Publication date: July 18, 2013
    Applicant: Frito-Lay North America, Inc.
    Inventors: Keith Alan Barber, Deborah Fischer, John Hildebrand, Enrique Michel
  • Method for increasing asparaginase activity in a solution
    Patent number: 8486684
    Abstract: A stable asparaginase solution is disclosed. In one aspect, drinking water is treated to reduce the level of chlorine to enhance the residual enzyme activity of asparaginase. The treatment can occur by removing chlorine constituents or by supplying additives that reduces the level of chlorine. Additives can include reducing agents and chlorine scavengers. Removal technologies can include use of activated carbon, ion exchange, and air stripping.
    Type: Grant
    Filed: August 13, 2007
    Date of Patent: July 16, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: Vincent Allen Elder, Christopher J. Koh, James Keith Henson
  • METHOD FOR DECREASING VARIABILITY IN A MOISTURE ANALYZER
    Publication number: 20130174634
    Abstract: A method for analyzing moisture content in an analyzer. In one embodiment a sample is introduced into an analyzer and an initial weight is obtained. The sample is then fortified where it is allowed to pick-up moisture. The temperature of the analyzer is increased and an initial fortified point is obtained wherein the sample has returned to its initial weight. Thereafter the analyzer obtains the final moisture content of the sample at a test finish time. In one embodiment satellite analyzers are biased against a standard analyzer so that more uniform results are obtained.
    Type: Application
    Filed: March 4, 2013
    Publication date: July 11, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventor: FRITO-LAY NORTH AMERICA, INC.
  • ELONGATED FILLING TUBE
    Publication number: 20130174523
    Abstract: An apparatus and method for reducing stress marks and pleats on a package. The apparatus includes the use of an elongated filling tube. The dimensions of the elongated filling tube reduce the stress on the film as it is being formed around the filling tube. Further, the dimensions of the elongated filling tube prevent the formation of pleats as the sealing jaws must travel a decreased distance to seal, and the filling tube cross section better resembles the final package.
    Type: Application
    Filed: January 6, 2012
    Publication date: July 11, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Eduard EDWARDS, Joseph Paul SAGEL
  • Method and apparatus for monitoring inventory
    Patent number: 8473374
    Abstract: A method for monitoring inventory on a self-adjusting shelf and apparatus for accomplishing the same. The invention describes a method for determining the number of packages on a shelf or hanger of a self-adjusting shelf. The number of packages on a shelf or hanger are determined by measuring the distance from the back end of a shelf to the package closest to the shelf with a sensor, ascertaining the thickness of the product, and by calculating the amount of space occupied on a shelf or hanger and consequently the number of packages on a shelf. In another embodiment, the product is identified by a product identifying means such as an SKU reader. Thus, the quantity and type of product located on a shelf or hanger is known. Such information allows a store to know the type and quantity of packages needed to restock a specific hanger.
    Type: Grant
    Filed: December 31, 2008
    Date of Patent: June 25, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: Chris Allison, Kuntesh R. Chokshi, Allen Fosha
  • Apparatus for Compacting Product & High Speed Bagmaking
    Publication number: 20130152509
    Abstract: A method for compacting and packaging a plurality of slugs of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form compact slugs of product. The device can comprise a single settling chamber for each slug of product or can comprise multiple settling chambers which are axially rotatable. The slugs can be compacted by jostling and/or vibrating the settling device. Thereafter, the slugs of product are discharged to a multiple bagmaking packaging apparatus.
    Type: Application
    Filed: February 11, 2013
    Publication date: June 20, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventor: Frito-Lay North America, Inc.
  • Potato cultivar ‘FL 2204’
    Patent number: 8455740
    Abstract: A potato cultivar designated ‘FL 2204’ is disclosed. The invention relates to the tubers of potato cultivar ‘FL 2204’, to the seeds of potato cultivar ‘FL 2204’, to the plants of potato ‘FL 2204’, to the plant parts of potato cultivar ‘FL 2204’ and to methods for producing a potato plant produced by crossing potato cultivar ‘FL 2204’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2204’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2204’ and to the potato plants, varieties, and their parts derived from use of those methods.
    Type: Grant
    Filed: December 14, 2009
    Date of Patent: June 4, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventor: Robert W. Hoopes
  • FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT
    Publication number: 20130136834
    Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.
    Type: Application
    Filed: November 30, 2011
    Publication date: May 30, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Justin FRENCH, Girish Ganjyal, Christopher James KOH, Scott L. SULLIVAN, Keith Alan Barber
  • Snack food product
    Patent number: D690896
    Type: Grant
    Filed: September 30, 2011
    Date of Patent: October 8, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: Keith Alan Barber, Deborah Fischer, John Hildebrand, Enrique Michel
  • Holder for an edible cone
    Patent number: D690076
    Type: Grant
    Filed: March 1, 2013
    Date of Patent: September 24, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: David LeStage, Dave VandenBranden
  • Elliptical filling tube
    Patent number: D690337
    Type: Grant
    Filed: January 6, 2012
    Date of Patent: September 24, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: Eduard Edwards, Joseph Paul Sagel