Patents Assigned to Kraft Foods Group Brands LLC
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Patent number: 11587140Abstract: Systems and methods for improving food-related personalization for a user including generating a recipe database including a set of recipe data structures; deriving a recipe vector representation of the recipe data structures; determining a set of user food preferences; extracting a set of recipe vector constraints from the set of user food preferences; determining a personalized food plan for the user, including automatically selecting a subset of the set of recipe data structures associated with recipe vector representations that satisfy the set of recipe vector constraints; determining fulfillment parameters for grocery items associated with the personalized food plan; and automatically facilitating fulfillment of grocery items associated with the personalized food plan based on the fulfillment parameters.Type: GrantFiled: February 27, 2020Date of Patent: February 21, 2023Assignee: Kraft Foods Group Brands LLCInventors: Tjarko Leifer, Erik Andrejko, Sivan Aldor-Noiman
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Patent number: 11533927Abstract: 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: GrantFiled: March 13, 2017Date of Patent: December 27, 2022Assignee: Kraft Foods Group Brands LLCInventors: Lisa A. Dierbach, Julia L. Gregg-Albers, Ryan M. High, Jennifer L. Kimmel, Ray Laudano, Inmaculada Andujar Ortiz, Yan Wang
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Patent number: 11517024Abstract: 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: GrantFiled: June 24, 2016Date of Patent: December 6, 2022Assignee: Kraft Foods Group Brands LLCInventors: Patricia J. Diego, Brian E. LeVine, Stacey Ann Hirt, Judith Gulten Moca, Andrew Edward McPherson
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Patent number: 11464238Abstract: 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: GrantFiled: August 9, 2019Date of Patent: October 11, 2022Assignee: KRAFT FOODS GROUP BRANDS LLCInventors: Zuoxing Zheng, Ammar N. Chinwalla, Christine D. Marcus-Johnson, Divya Shree Reddy
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Patent number: 11304426Abstract: 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: GrantFiled: December 8, 2015Date of Patent: April 19, 2022Assignee: KRAFT FOODS GROUP BRANDS LLCInventors: Andrew A. Palmer, Daniel B. Wilke, Timothy D. Schnell, Randall J. Glynn
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Patent number: 11246323Abstract: 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: GrantFiled: December 29, 2017Date of Patent: February 15, 2022Assignee: Kraft Foods Group Brands LLCInventors: Leann M. Barden, Judith G. Moca, Ryan M. High, Michael D. Putnam
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Patent number: 11230420Abstract: 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: GrantFiled: November 3, 2020Date of Patent: January 25, 2022Assignee: Kraft Foods Group Brands LLCInventors: Muluken Tilahun, Daniel Doucette, Daniel R. Feldmeier, Paris Alexander Edwards Lowitz, Stacy Alycia Thomas Castro
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Patent number: 11230419Abstract: 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: GrantFiled: October 24, 2019Date of Patent: January 25, 2022Assignee: Kraft Foods Group Brands LLCInventors: Muluken Tilahun, Daniel Doucette, Daniel R. Feldmeier, Paris Alexander Edwards Lowitz, Stacy Alycia Thomas Castro
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Patent number: 11192687Abstract: 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: GrantFiled: October 9, 2019Date of Patent: December 7, 2021Assignee: Kraft Foods Group Brands LLCInventors: Michele M. Dziaba, Andrew Thomas Tilton, Jeffrey A. Johnson, Joseph M. Miskovic
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Patent number: 11191289Abstract: 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: GrantFiled: April 29, 2019Date of Patent: December 7, 2021Assignee: Kraft Foods Group Brands LLCInventors: Julia Lee Gregg-Albers, Allison M. Hibnick, Hayley Theodorakakos, Hillary Sandrock, Sara K. Cooper, Andrew McPherson, Rachel Catherine Brown, Judith Gulten Moca, Travis Larson
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Patent number: 11134706Abstract: 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: GrantFiled: December 22, 2014Date of Patent: October 5, 2021Assignee: Kraft Foods Group Brands LLCInventors: Stacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
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Patent number: D931729Type: GrantFiled: January 10, 2020Date of Patent: September 28, 2021Assignee: Kraft Foods Group Brands LLCInventors: Lindsey Kubacki, Jordan Yob, Damien Moyal, James M. Stelzer
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Patent number: D937099Type: GrantFiled: September 22, 2020Date of Patent: November 30, 2021Assignee: Kraft Foods Group Brands LLCInventor: Janina Pirela
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Patent number: D948331Type: GrantFiled: July 31, 2018Date of Patent: April 12, 2022Assignee: Kraft Foods Group Brands LLCInventor: Michael D. Putnam
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Patent number: D948839Type: GrantFiled: July 26, 2021Date of Patent: April 19, 2022Assignee: Kraft Foods Group Brands LLCInventor: Guillermo Haro
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Patent number: D962082Type: GrantFiled: October 29, 2019Date of Patent: August 30, 2022Assignee: Kraft Foods Group Brands LLCInventors: Jonathan Wiese, Charles Phillips, Ryan Boudreaux, Luis Ramiro Gutierrez Montenegro, Michelle Cozo Pollard
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Patent number: D967702Type: GrantFiled: October 2, 2018Date of Patent: October 25, 2022Assignee: Kraft Foods Group Brands LLCInventors: Maxine J. Roman, Michael D. Putnam
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Patent number: D976518Type: GrantFiled: December 31, 2019Date of Patent: January 31, 2023Assignee: Kraft Foods Group Brands LLCInventor: Hanna E. Moser
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Patent number: D976519Type: GrantFiled: December 31, 2019Date of Patent: January 31, 2023Assignee: Kraft Foods Group Brands LLCInventor: Hanna E. Moser
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Patent number: D976520Type: GrantFiled: December 31, 2019Date of Patent: January 31, 2023Assignee: Kraft Foods Group Brands LLCInventor: Hanna E. Moser