Patents Assigned to Kraft Foods Group Brands LLC
  • Processed cheese with cultured dairy components and method of manufacturing
    Patent number: 10375972
    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
  • Cheese with improved organoleptic and melting properties
    Patent number: 10306903
    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
  • Cheese products with enhanced melt and methods
    Patent number: 10264803
    Abstract: Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.
    Type: Grant
    Filed: August 30, 2011
    Date of Patent: April 23, 2019
    Assignee: KRAFT FOODS GROUP BRANDS LLC
    Inventors: Edwin Gerardo Rivera, Rodrigo R. Roesch
  • Cheese with enhanced organoleptic and melting properties
    Patent number: 10258057
    Abstract: Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
    Type: Grant
    Filed: August 23, 2012
    Date of Patent: April 16, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kathryn J. Horan, Chad Galer, Paul V. Gass, Aaron Steven Handrick, John A. Hirschey, Brian E. LeVine, Divya S. Reddy, Carolyn J. Trinka
  • Food and beverage products containing, 1,3-propanediol and methods of suppressing bitterness and enhancing sweetness in food and beverage products using 1,3-propanediol
    Patent number: 10238135
    Abstract: Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.
    Type: Grant
    Filed: August 8, 2016
    Date of Patent: March 26, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Lisa Ann Dierbach, John B. Topinka, Deborah D. Barber
  • Protein Products and Methods for Making the Same
    Publication number: 20190082708
    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: Application
    Filed: September 21, 2017
    Publication date: March 21, 2019
    Applicant: 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
  • Pelletized Colorants Comprising a Pigment-Protein Complex and Food Products Including the Same
    Publication number: 20190059422
    Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.
    Type: Application
    Filed: February 3, 2017
    Publication date: February 28, 2019
    Applicant: Kraft Foods Group Brands LLC
    Inventors: Andrew E. McPherson, John Topinka, Sara Rice
  • Composition and method to suppress whey flavor
    Patent number: 10212952
    Abstract: A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.
    Type: Grant
    Filed: March 6, 2012
    Date of Patent: February 26, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Dennis Ann Kim, Lisa A. Dierbach, Andrew E. McPherson, Allison R. Bull, Tracy Joella Sanborn
  • Oxidized flavor note suppression in comestibles
    Patent number: 10201176
    Abstract: Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and the like.
    Type: Grant
    Filed: March 8, 2013
    Date of Patent: February 12, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Orlando Herrera-Gomez, Lisa Ann Dierbach, John B. Topinka, Deborah D. Barber
  • Method for forming a reclose mechanism on a reclosable package
    Patent number: 10183766
    Abstract: A food package for sliced food products to be maintained with a fluffed appearance, the package including a rigid base member forming a compartment for receiving the food product and a rigid lid sealed to the compartment. Advantageously, the base member includes a bottom wall and side wall portions that are configured to engage the food product to hold the slices in a fluffed arrangement thereof. Preferably, one or more tapered side wall portions hold the food product upwardly toward the lid and inwardly toward a center of the package. In preferred embodiments, the base member and lid provide a rigid-rigid construction of the food package. In preferred embodiments, the food package is also configured to stand-up in a vertical display orientation and does not require the food product be contained within a sealed pouch within the compartment.
    Type: Grant
    Filed: June 10, 2013
    Date of Patent: January 22, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Bonita M. Hinze, Chad Michael Evenson, Andrew Scott Ives
  • Home-style meat product and method of producing same
    Patent number: 10154683
    Abstract: Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance.
    Type: Grant
    Filed: March 16, 2017
    Date of Patent: December 18, 2018
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Matthew A. Hurm, Mark E. Malenke, Amy Lynn Nehls, Muluken Tilahun, Edward A. Kusmider, Carrie K. Giannettino, Randy Glynn, Sarah C. Humke, Lynda Cabrales
  • Ready-to-bake batter and methods of making the same
    Patent number: 10149483
    Abstract: A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake.
    Type: Grant
    Filed: July 30, 2012
    Date of Patent: December 11, 2018
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Eleanore Brophy Eckstrom
  • Liquid coffee concentrates and methods of making thereof
    Patent number: 10136658
    Abstract: Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate base. The liquid coffee concentrate base is aseptically processed and thermally treated at elevated temperatures for a time sufficient to artificially drive acid generating reactions in the liquid coffee concentrate to completion to form a stabilized liquid coffee concentrate.
    Type: Grant
    Filed: September 4, 2012
    Date of Patent: November 27, 2018
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Henry Tonyes, Annesa Seemungal, David Bresnahan, Richard DeSanto
  • Containers and methods for isolating liquids prior to dispensing
    Patent number: 10131484
    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).
    Type: Grant
    Filed: October 26, 2017
    Date of Patent: November 20, 2018
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Piaras Valdis De Cleir
  • Container lid having selectively coverable access opening
    Patent number: 10065771
    Abstract: A lid is provided that includes an access opening in a top wall thereof selectively coverable by a pivotable cover. The lid attaches to a foodstuff container and provides access to an interior of the container. The lid achieves this without requiring removal of the lid while also providing an impeded foodstuff dispense path having greater control. The cover pivots between open and closed positions, and in one form, can be secured in one or both positions. This can be achieved by releasably securing the cover to the top wall to hold the cover in the closed position and/or capturing a tab of the cover within a depression in an edge portion of the lid to hold the cover in the open position. The cover can further be integrally attached to the lid so that the cover is generally coplanar with the top wall when in the closed position.
    Type: Grant
    Filed: October 11, 2017
    Date of Patent: September 4, 2018
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Douglas Robert Kissner, Abby Rose Herstich, Michele Marie Dziaba, Takeisa R. Sledge
  • Container
    Patent number: D824260
    Type: Grant
    Filed: February 28, 2017
    Date of Patent: July 31, 2018
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jason A. Braun, Allison Doubles, Gary Albaum, Ian Carnduff, Joo Eun Jung
  • Container
    Patent number: D840823
    Type: Grant
    Filed: December 30, 2014
    Date of Patent: February 19, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kristin Ann Mooney, Derek J. Romeo, Piaras Valdis de Cleir, J. Steven Little, Charles Curtiss, Stuart M. Leslie, Daniel Taek Kim
  • Bottle
    Patent number: D841467
    Type: Grant
    Filed: November 14, 2016
    Date of Patent: February 26, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Daniel M. Zimmerman, Adam Ferguson, Norberto Hernandez
  • Mold
    Patent number: D844394
    Type: Grant
    Filed: March 29, 2018
    Date of Patent: April 2, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventor: Brian J. Arendt
  • Container
    Patent number: D844442
    Type: Grant
    Filed: June 1, 2016
    Date of Patent: April 2, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Sheldon Yourist, Jason A. Braun, Peter Borowski, Christy L. Lebor, Courtenay Cooper, David Heisner, Jennifer Acerra