Patents Assigned to Kerry Luxembourg S.à.r.l.
-
Patent number: 11259543Abstract: A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.Type: GrantFiled: January 22, 2018Date of Patent: March 1, 2022Assignee: Kerry Luxembourg S.á.r.l.Inventors: Lena Johannsen, Ingeborg Neumaier-Ladd
-
Publication number: 20210401905Abstract: Described herein are compositions and methods relating to the use of a combination of live lactobacilli bacteria, particularly live Lactobacillus acidophilus, live Lactobacillus casei, and live Lactobacillus rhamnosus, for the relief of undesirable gastromtestmal health problems such as irritable bowel syndrome (IBS), abdominal pain, abdominal discomfort, bloating, liquid stools and constipation. This combination of live lactobacilli bacteria can also be used for improving quality of life of a subject suffering from IBS, for the relief of IBS, and/or for the prevention and/or treatment of IBS.Type: ApplicationFiled: February 28, 2019Publication date: December 30, 2021Applicant: Kerry Luxembourg S.à.r.lInventor: Serge CARRIÈRE
-
Publication number: 20210346853Abstract: Embodiments of the present invention provide systems and methods of producing stable homogeneous dispersions of non-polar fluid(s) in a continuous phase of polar fluid(s) or of polar a continuous phase of non-polar fluid(s) without using synthetic emulsifiers and/or other chemical surfactants.Type: ApplicationFiled: September 9, 2019Publication date: November 11, 2021Applicant: Kerry Luxembourg S.à.r.l.Inventors: Richard HULL, Bilal KIRMACI, Mo Mui TOLEDO, Romeo TOLEDO
-
Patent number: 11116352Abstract: A beverage preparation machine permits automated preparation of a variety of beverages. A plurality of stations add ingredients to a beverage container and process the contents directly in the container in some embodiments. Parallel preparation of more than one beverage may be performed in some embodiments. A robotic arm moves the beverage container to the stations. The robotic arm may include a weight sensor as part of controlling the addition of ingredients.Type: GrantFiled: September 11, 2017Date of Patent: September 14, 2021Assignee: Kerry Luxembourg S.à.r.l.Inventors: John Michael Herbert, Bryan R. Hotaling, John A. MacNeill, Scott A. Leclerc, Matt Naples, Patrick J. Devine
-
Patent number: 11052122Abstract: The present invention concerns a lactic composition useful for the prevention or treatment of diarrhea such as antibiotic associated diarrhea or “tourista.” The composition according to the invention contains at least a bacterial strain selected from the group consisting of Lactobacillus acidophilus, Lactobacillus acidophilus I-1492, Lactobacillus casei and a mixture of thereof.Type: GrantFiled: October 9, 2018Date of Patent: July 6, 2021Assignee: Kerry Luxembourg S.à.r.l.Inventor: Francois-Marie Luquet
-
Publication number: 20210189247Abstract: Methods are provided to use water-free quench liquids to obtain pyrolytic liquid products with reduced formaldehyde content. Products include liquids with improved hydroxyacetaldehyde content.Type: ApplicationFiled: December 22, 2020Publication date: June 24, 2021Applicant: KERRY LUXEMBOURG S.À.R.L.Inventors: Barry A. FREEL, Satya T. JUJJURI, Douglas A. CLARKE
-
Publication number: 20210095234Abstract: Tannin-based clouding agents are described that when combined with a beverage, such as beer, provide to the beverage a high haze value that is stable over prolonged storage, as well as other benefits. The tannin-based clouding agents include a tannin, such as a plant-derived hydrolysable tannic acid, and can also include a hydrocolloid and/or a yeast extract. Beverages containing the disclosed tannin-based clouding agents are also described. Methods of making and using the disclosed tannin-based clouding agents and beverages containing the disclosed tannin-based clouding agents are also described.Type: ApplicationFiled: October 28, 2019Publication date: April 1, 2021Applicant: Kerry Luxembourg S.à.r.l.Inventors: Shekhar Umakantrao KADAM, Jonathan Doyle, Eoin Lalor
-
Publication number: 20210017299Abstract: Methods of preparing a hemicellulose-product and a holocellulose-product from a carbohydrate-rich material, including spend coffee grounds, are described. Hemicellulose-products and holocellulose-products produced according to these methods are also described.Type: ApplicationFiled: November 20, 2019Publication date: January 21, 2021Applicant: Kerry Luxembourg S.à.r.l.Inventors: Li PAN, Rajesh POTINENI, Yingshuang LU, Peter LEE, John Kailemia MUCHENA, Celia CHEE
-
Publication number: 20200339942Abstract: A method for preparing a shelf stable spore-containing probiotic alimentary additive is disclosed, the method including providing a liquid slurry including spores from at least one spore-forming probiotic bacterial strain, a saccharide, and a humectant; and pasteurizing the liquid slurry to yield the alimentary additive. The alimentary additive may have a water activity (Aw) of less than about 0.7. The alimentary additive may have a pH from about 2.0 to 9.5. A plurality of the spores may remain in an un-germinated state and uniformly suspended for at least two months after the pasteurizing to yield a shelf stable spore-containing probiotic alimentary additive.Type: ApplicationFiled: April 23, 2020Publication date: October 29, 2020Applicant: Kerry Luxembourg S.à.r.l.Inventors: Benjamin GEORGE, Howard CASH, Joseph M. BRADLEY, Nusair IMAM, Stephen G. COBBE, Eileen O'SHEA
-
Publication number: 20200100616Abstract: A method of operating a beverage preparation machine that permits automated preparation of a variety of beverages. A plurality of stations add ingredients to a beverage container and process the contents directly in the container in some embodiments. Parallel preparation of more than one beverage may be performed in some embodiments. A robotic arm moves the beverage container to the stations. The robotic arm may include a weight sensor as part of controlling the addition of ingredients.Type: ApplicationFiled: November 1, 2019Publication date: April 2, 2020Applicant: Kerry Luxembourg S.à.r.l.Inventors: John Michael HERBERT, Bryan R. HOTALING, John A. MacNEILL, Scott A. LECLERC, Matthew NAPLES, Patrick J. DEVINE
-
Publication number: 20190320695Abstract: A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.Type: ApplicationFiled: July 5, 2019Publication date: October 24, 2019Applicant: Kerry Luxembourg S.à.r.l.Inventors: Jan PISKORZ, Piotr Majerski
-
Patent number: 10448660Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.Type: GrantFiled: September 13, 2012Date of Patent: October 22, 2019Assignee: Kerry Luxembourg S.à.r.l.Inventors: Karl L. Linck, Chay Vue, Craig Hackl
-
Publication number: 20190261646Abstract: An individual frozen drink dispenser includes a housing having a base configured to support a blender cup, a dispensing chamber disposed above the blender cup and configured to support a frozen beverage container containing frozen ingredients suitable for preparing a frozen drink, at least one dispensing mechanism configured to move from a pre-dispense position to a dispense position in which the dispensing mechanism drives the frozen ingredients from the frozen beverage container into the blender cup, and a drive mechanism coupled to the housing and configured to drive the movement of the dispensing mechanism from the pre-dispense position to the dispense position. A method of preparing a frozen drink is further disclosed.Type: ApplicationFiled: May 14, 2019Publication date: August 29, 2019Applicant: Kerry Luxembourg S.à.r.l.Inventors: John Michael HERBERT, Bryan HOTALING, Matthew NAPLES, Patrick DEVINE
-
Patent number: 10327463Abstract: A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.Type: GrantFiled: October 19, 2017Date of Patent: June 25, 2019Assignee: Kerry Luxembourg S.à.r.l.Inventors: Vivien Sheehan, Yiqing Cheng, Renetta Cooper, Eileen O'Shea, Jennifer Klatt, Beth Jones, Amara Venkata Sunil Perumalla
-
Publication number: 20180035697Abstract: A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.Type: ApplicationFiled: October 19, 2017Publication date: February 8, 2018Applicant: Kerry Luxembourg S.à.r.l.Inventors: Vivien SHEEHAN, Yiqing CHENG, Renetta COOPER, Eileen O'SHEA, Jennifer KLATT, Beth JONES, Amara Venkata Sunil PERUMALLA
-
Patent number: 9883689Abstract: The invention describes a method of inhibiting the outgrowth of pathogens and spoilage microorganisms in high moisture (65-80% by weight) and low salt (<2.0% by weight) nutrient dense environments with a pH range of 5.5 to 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals such as sodium nitrite or nitrate.Type: GrantFiled: April 13, 2016Date of Patent: February 6, 2018Assignee: Kerry Luxembourg S.à.r.l.Inventors: Amara Venkata Sunil Perumalla, Vivien Sheehan, Renetta Cooper, Beth Jones
-
Patent number: 9648898Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.Type: GrantFiled: September 13, 2012Date of Patent: May 16, 2017Assignee: Kerry Luxembourg S.à.r.l.Inventor: Aaron Strand