Patents Assigned to Kraft Foods Group Brands LLC
  • Patent number: 11533927
    Abstract: According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 ?m.
    Type: Grant
    Filed: March 13, 2017
    Date of Patent: December 27, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Lisa A. Dierbach, Julia L. Gregg-Albers, Ryan M. High, Jennifer L. Kimmel, Ray Laudano, Inmaculada Andujar Ortiz, Yan Wang
  • Patent number: 11517024
    Abstract: An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.
    Type: Grant
    Filed: June 24, 2016
    Date of Patent: December 6, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Patricia J. Diego, Brian E. LeVine, Stacey Ann Hirt, Judith Gulten Moca, Andrew Edward McPherson
  • Patent number: 11464238
    Abstract: A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.
    Type: Grant
    Filed: August 9, 2019
    Date of Patent: October 11, 2022
    Assignee: KRAFT FOODS GROUP BRANDS LLC
    Inventors: Zuoxing Zheng, Ammar N. Chinwalla, Christine D. Marcus-Johnson, Divya Shree Reddy
  • Patent number: 11304426
    Abstract: A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.
    Type: Grant
    Filed: December 8, 2015
    Date of Patent: April 19, 2022
    Assignee: KRAFT FOODS GROUP BRANDS LLC
    Inventors: Andrew A. Palmer, Daniel B. Wilke, Timothy D. Schnell, Randall J. Glynn
  • Patent number: 11246323
    Abstract: Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.
    Type: Grant
    Filed: December 29, 2017
    Date of Patent: February 15, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Leann M. Barden, Judith G. Moca, Ryan M. High, Michael D. Putnam
  • Patent number: 11230420
    Abstract: A method of marketing food items may include displaying in an upright, on-edge orientation on a horizontal shelf in the retail establishment a plurality of generally dumbbell-shaped packages with high-protein food items. The package may be generally dumbbell-shaped as viewed from the front and/or from other angles, and may comprise a center portion that is narrower and/or shallower than adjacent end portions. This may facilitate handling of the product by the consumer and also may help to provide the product with an impactful appearance and theme at retail when the product is viewed from the front and/or from other angles. The product may include high-protein food items, consistent with the theme established by the shape, and may include prominently-displayed information about the protein content of the food items.
    Type: Grant
    Filed: November 3, 2020
    Date of Patent: January 25, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Muluken Tilahun, Daniel Doucette, Daniel R. Feldmeier, Paris Alexander Edwards Lowitz, Stacy Alycia Thomas Castro
  • Patent number: 11230419
    Abstract: A packaged food product may incorporate an angled back card to improve stability by providing an enlarged footprint when the package is standing upright, i.e., vertically oriented. The angled back card can provide a wider base of support between the front of the product and the back card to improve the ability of the package to be self-supporting in an upright position, i.e., to stand up reliably on a shelf without leaning on other structures for external support. The package may be generally dumbbell-shaped as viewed from the front and/or from other angles, and may comprise a center portion that is narrower and/or shallower than adjacent end portions. This may facilitate handling of the product by the consumer and also may help to provide the product with an impactful appearance and theme at retail when the product is viewed from the front and/or from other angles.
    Type: Grant
    Filed: October 24, 2019
    Date of Patent: January 25, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Muluken Tilahun, Daniel Doucette, Daniel R. Feldmeier, Paris Alexander Edwards Lowitz, Stacy Alycia Thomas Castro
  • Patent number: 11192687
    Abstract: A container lid is provided herein having structurally reinforcing ribs therein. The ribs increase the strength of the lid across a central region thereof. Specifically, the lid can have an outer perimeter and the ribs can be spaced inwardly from the outer perimeter. The inwardly spaced ribs can provide a distinct look for consumer differentiation. Additionally, the ribs can be arcuate so that they generally follow a curvature of the outer perimeter of the lid. As such, a label region within the lid central region is preserved, while the lid is still strengthened by the ribs.
    Type: Grant
    Filed: October 9, 2019
    Date of Patent: December 7, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Michele M. Dziaba, Andrew Thomas Tilton, Jeffrey A. Johnson, Joseph M. Miskovic
  • Patent number: 11191289
    Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.
    Type: Grant
    Filed: April 29, 2019
    Date of Patent: December 7, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Julia Lee Gregg-Albers, Allison M. Hibnick, Hayley Theodorakakos, Hillary Sandrock, Sara K. Cooper, Andrew McPherson, Rachel Catherine Brown, Judith Gulten Moca, Travis Larson
  • Patent number: 11134706
    Abstract: Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.
    Type: Grant
    Filed: December 22, 2014
    Date of Patent: October 5, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Stacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
  • Patent number: D931729
    Type: Grant
    Filed: January 10, 2020
    Date of Patent: September 28, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Lindsey Kubacki, Jordan Yob, Damien Moyal, James M. Stelzer
  • Patent number: D931735
    Type: Grant
    Filed: September 12, 2019
    Date of Patent: September 28, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Lambert John Hogenbirk
  • Patent number: D937099
    Type: Grant
    Filed: September 22, 2020
    Date of Patent: November 30, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Janina Pirela
  • Patent number: D948331
    Type: Grant
    Filed: July 31, 2018
    Date of Patent: April 12, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Michael D. Putnam
  • Patent number: D948839
    Type: Grant
    Filed: July 26, 2021
    Date of Patent: April 19, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Guillermo Haro
  • Patent number: D962082
    Type: Grant
    Filed: October 29, 2019
    Date of Patent: August 30, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jonathan Wiese, Charles Phillips, Ryan Boudreaux, Luis Ramiro Gutierrez Montenegro, Michelle Cozo Pollard
  • Patent number: D967702
    Type: Grant
    Filed: October 2, 2018
    Date of Patent: October 25, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Maxine J. Roman, Michael D. Putnam
  • Patent number: D976518
    Type: Grant
    Filed: December 31, 2019
    Date of Patent: January 31, 2023
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Hanna E. Moser
  • Patent number: D976519
    Type: Grant
    Filed: December 31, 2019
    Date of Patent: January 31, 2023
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Hanna E. Moser
  • Patent number: D976520
    Type: Grant
    Filed: December 31, 2019
    Date of Patent: January 31, 2023
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Hanna E. Moser