Patents by Inventor Jesse Van Hallowell

Jesse Van Hallowell 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).

  • Fruit paste-based food product incorporating high protein particulates
    Patent number: 9005685
    Abstract: A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.
    Type: Grant
    Filed: December 5, 2012
    Date of Patent: April 14, 2015
    Assignee: General Mills, Inc.
    Inventors: Whitni Cotton, Penny Hurlston, Jesse Van Hallowell
  • Fruit Paste-Based Food Product Incorporating High Protein Particulates
    Publication number: 20140154364
    Abstract: A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.
    Type: Application
    Filed: December 5, 2012
    Publication date: June 5, 2014
    Applicant: General Mills, Inc.
    Inventors: Whitni Cotton, Penny Hurlston, Jesse Van Hallowell
  • SUPPRESSED-POP POPCORN
    Publication number: 20130323358
    Abstract: Suppressed-pop popcorn is made by soaking popcorn kernels in a room temperature aqueous enzyme solution. The enzyme solution degrades the pericarp structure of the popcorn kernels and increases the moisture content within the popcorn kernels. As a result, the popcorn kernels partially pop when exposed to heat, yielding a crunchy, orally satisfying snack.
    Type: Application
    Filed: March 15, 2013
    Publication date: December 5, 2013
    Applicant: FRONT RANGE SNACKS, INC.
    Inventors: Timothy DeVere Bradley, Penny Kay Hurlston, Jesse Van Hallowell