Patents by Inventor Jérôme CLÉMENT
Jérôme CLÉMENT has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
-
Publication number: 20240138423Abstract: Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.Type: ApplicationFiled: January 12, 2024Publication date: May 2, 2024Applicant: GENERALE BISCUITInventors: Monika Okoniewska, Isabel Moreira De Almeida, Agathe Arlotti, Lionel Lanvin, Jérôme Clément, Gautier Cesbron Lavau
-
Patent number: 11896016Abstract: Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.Type: GrantFiled: October 3, 2014Date of Patent: February 13, 2024Assignee: GENERALE BISCUITInventors: Monika Okoniewska, Isabel Moreira De Almeida, Lélia Notardonato, Jérôme Clément, Edward C. Coleman, Pierre Berny, Pierre-Marie Faye, Didier Harichane
-
Patent number: 11889840Abstract: Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.Type: GrantFiled: October 3, 2014Date of Patent: February 6, 2024Assignee: GENERALE BISCUITInventors: Monika Okoniewska, Isabel Moreira De Almeida, Agathe Arlotti, Lionel Lanvin, Jérôme Clément, Gautier Cesbron Lavau
-
Patent number: 11096393Abstract: The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.Type: GrantFiled: March 11, 2016Date of Patent: August 24, 2021Assignee: Generale BiscuitInventors: Jerome Clement, Edward Coleman
-
Publication number: 20200054028Abstract: The invention pertains to a soft-baked biscuit that is high in protein, and methods of making the same, that includes a protein component, a multi-textured mouth feel, and crispy inclusions contrasting with a moist and chewy matrix. The protein component may include a powdered protein source and a particulate protein source. The particulate protein source may be in the form of protein crisps, pops, tots, flakes, puffs, inclusions, pellets, bits, and/or particles. In some embodiments of the invention, the protein source includes a powdered protein source in an amount of about 35% by weight of the protein source to about 85% by weight protein powder and about 15% by weight to about 65% by weight particulate protein such as protein crisps. In another embodiment, the softbaked biscuit may include a protein component and a grain flour, wherein the flour is at least 4% by weight of the soft-baked biscuit.Type: ApplicationFiled: October 25, 2017Publication date: February 20, 2020Applicant: GENERALE BISCUITInventors: Pierre AYMARD, Jerome CLEMENT, Lelia NOTARDONATO, Linda FERNANDES
-
Publication number: 20180206509Abstract: Compositions and methods are provided to form baked goods including fruit-based, aqueous filler compositions that retain high levels of slowly digestible starches.Type: ApplicationFiled: July 15, 2016Publication date: July 26, 2018Inventors: Michelle D. Beaver, Lynn C. Haynes, Jerome Clement
-
Publication number: 20180035677Abstract: The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.Type: ApplicationFiled: March 11, 2016Publication date: February 8, 2018Inventors: Jerome Clement, Edward Coleman
-
Publication number: 20160249627Abstract: Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.Type: ApplicationFiled: October 3, 2014Publication date: September 1, 2016Applicant: Generale BiscuitInventors: Monika OKONIEWSKA, Isabel MOREIRA DE ALMEIDA, Lélia NOTARDONATO, Jérôme CLÉMENT, Edward C. COLEMAN, Pierre BERNY, Pierre-Marie FAYE, Didier HARICHANE
-
Publication number: 20160235075Abstract: Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.Type: ApplicationFiled: October 3, 2014Publication date: August 18, 2016Applicant: Generale BiscuitInventors: Monika OKONIEWSKA, Isabel MOREIRA DE ALMEIDA, Agathe ARLOTTI, Lionel LANVIN, Jérôme CLÉMENT, Gautier CESBRON LAVAU
-
Publication number: 20160143298Abstract: A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt. % cereal material after baking, the method comprising: —providing flour, culture and other ingredients for the soft cake; —forming a sourdough by mixing and proofing a portion of flour representing at least 25 wt. % of the total flour to be incorporated into the soft cake batter with water and culture; —mixing the sourdough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereal material after baking.Type: ApplicationFiled: April 16, 2014Publication date: May 26, 2016Inventors: Jerome Clement, Lelia Notardonato, Michel Diry
-
Publication number: 20160050941Abstract: This relates to a method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking, the method comprising: —providing flour, sugars and other ingredients for the soft cake; —forming a pre-mixture by mixing a portion of flour representing at least 60 wt. % of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45° C.; —maturing the heated pre-mixture at a temperature of at least 45° C. to form a dough; and —mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereals material after baking.Type: ApplicationFiled: April 16, 2014Publication date: February 25, 2016Applicant: Generale BiscuitInventors: Lelia Notardonato, Jerome Clement, Didier Harichane
-
Publication number: 20110117246Abstract: The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product.Type: ApplicationFiled: July 15, 2009Publication date: May 19, 2011Applicant: CARGILL, INCORPORATEDInventor: Jerome Clement
-
Patent number: D887666Type: GrantFiled: May 19, 2017Date of Patent: June 23, 2020Assignee: Generale BiscuitInventors: Jerome Clement, Mohamed Diry, Cecile Doinel, Jean Pierre Flatin, Marine Jacquet, Lelia Notardonato, Edouard Page