Abstract: A container (100) for isolating first and second fluids, such as beverage concentrate components, until dispensing is provided, as well as methods of assembly and dispensing. The container can have first (111) and second (113) enclosed bodies for containing the first and second fluids to be dispensed and an insert (130) directing fluid from the enclosed bodies, such as toward one or more valves or separate discharge paths (148a, 148b).
Abstract: Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include Quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.
Abstract: A container (100) for isolating first and second fluids, such as beverage concentrate components, until dispensing is provided, as well as methods of assembly and dispensing. The container can have first (111) and second (113) enclosed bodies for containing the first and second fluids to be dispensed and an insert (130) directing fluid from the enclosed bodies, such as toward one or more valves or separate discharge paths (148a, 148b).
Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
Type:
Grant
Filed:
July 10, 2015
Date of Patent:
December 24, 2019
Assignee:
KRAFT FOODS GROUP BRANDS LLC
Inventors:
Yeong-Ching Albert Hong, Richard Leshik, Zachary Caplan, Jimbay P. Loh
Abstract: A container lid (10) is provided herein having structurally reinforcing ribs (50) therein. The ribs (50) 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 (50) 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 (56) within the lid central region is preserved, while the lid is still strengthened by the ribs.
Type:
Grant
Filed:
September 8, 2014
Date of Patent:
November 19, 2019
Assignee:
Kraft Foods Group Brands LLC
Inventors:
Michele M. Dziaba, Andrew Thomas Tilton, Jeffrey A. Johnson, Joseph M. Miskovic
Abstract: A coffee pod is described with an improved sealing surface for a filter disposed within the pod. The improved sealing surface provides better adherence between the filter and a sidewall of the pod so that unadhered portions are minimized and operation is improved. A coffee pod is also described with an improved foot structure having a configuration and thickness designed to minimize buckling while also utilizing a cost-efficient amount of material.
Type:
Grant
Filed:
September 30, 2015
Date of Patent:
October 22, 2019
Assignee:
Kraft Foods Group Brands LLC
Inventors:
Mark Richard Thomas Norton, Piaras Valdis De Cleir
Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
Type:
Grant
Filed:
December 23, 2014
Date of Patent:
August 20, 2019
Assignee:
KRAFT FOODS GROUP BRANDS LLC
Inventors:
Yeong-Ching Albert Hong, Richard Leshik, Zachary Caplan, Jimbay P. Loh
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 22, 2013
Date of Patent:
August 13, 2019
Assignee:
Kraft Foods Group Brands LLC
Inventors:
Zuoxing Zheng, Ammar N. Chinwalla, Christine D. Marcus-Johnson, Divya Shree Reddy
Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
Type:
Grant
Filed:
October 10, 2014
Date of Patent:
June 4, 2019
Assignee:
Kraft Foods Group Brands LLC
Inventors:
Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka