Patents by Inventor John F. Stevens

John F. Stevens 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: 20240273143
    Abstract: A method includes receiving a first post from an electronic source including first content; determining a source identifier; determining an attribute for the source by broadcasting the first post to a first plurality of filter graph definitions configured to identify attributes of sources according to the respective filter graph definition; and storing in memory, as a source profile identified by the source identifier for the source, the attribute for the source; receiving a second post from the source including second content; determining a source identifier; using the source identifier, querying the memory to access the source profile; correlating the second post with attributes of the source stored in the source profile to produce a correlated second post; and broadcasting the correlated second post to a second plurality of filter graph definitions configured to identify posts with high value information according to the respective filter graph definition.
    Type: Application
    Filed: April 23, 2024
    Publication date: August 15, 2024
    Inventors: Luis F. Stevens, John Skolfield, Vince Schiavone, Steve Weissinger, George Tretyakov, Ryan Mammina, Mo Malakiman
  • Publication number: 20140154365
    Abstract: A method for producing a non-fried, and non-parfried dusted vegetable product that is therefore essentially devoid of any added fat constituting a “no fat” food label claim product with increased crispness that includes the following steps: providing a whole vegetable; cutting the whole vegetable into a plurality of vegetable substrates; contacting the plurality of vegetable substrates with water or a water-containing solution to form enriched vegetable substrates; dusting the water enriched vegetable substrates with a dry crispness enhancing composition configured to be dusted onto the surface of the water enriched vegetable substrates to form dusted vegetable substrates where the dry crispness enhancing composition includes an adhesion component and a texture enhancing component, pre-baking the dusted vegetable substrates in an oven to gelatinize the adhesion component onto the substrate surface while simultaneously cementing the particulates of the texture enhancing component within the adhesion component,
    Type: Application
    Filed: December 2, 2013
    Publication date: June 5, 2014
    Inventors: John F. Stevens, Cheree L.B. Stevens, Naomi Muhlberg
  • Publication number: 20130302487
    Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.
    Type: Application
    Filed: July 15, 2013
    Publication date: November 14, 2013
    Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
  • Patent number: 8486471
    Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.
    Type: Grant
    Filed: February 7, 2011
    Date of Patent: July 16, 2013
    Assignee: Advanced Food Technologies Inc.
    Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
  • Patent number: 8163321
    Abstract: A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: April 24, 2012
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Robert O. Roskam, John F. Stevens, Joel R. Tinsley, Cheree L. B. Stevens
  • Patent number: 8043643
    Abstract: Cereal pieces at least partially coated with a composition typically containing a starch component, generally a wheat starch or a dextrin component, are provided. The coating composition provides the cereal pieces with enhanced resistance to breakage and superior ability to retain their texture and strength in milk or other liquids compared to traditional cereal pieces.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: October 25, 2011
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Cheree L. B. Stevens, John F. Stevens
  • Patent number: 7964231
    Abstract: A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.
    Type: Grant
    Filed: January 9, 2004
    Date of Patent: June 21, 2011
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Robert O. Roskam, John F. Stevens, Joel R. Tinsley, Cheree L. B. Stevens
  • Publication number: 20110129571
    Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.
    Type: Application
    Filed: February 7, 2011
    Publication date: June 2, 2011
    Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
  • Patent number: 7906164
    Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: March 15, 2011
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
  • Publication number: 20090098256
    Abstract: A food product including an edible substrate at least partially derived from dough or batter is provided. Such a food product includes a first water-soluble coating. The first coating includes a starch, a starch derivative, or a mixture thereof. The first coating at least partially covers the surface of the edible substrate prior to the application of a second coating. The substrate and the second coating have different water activities. The first coating provides at least a partial moisture barrier between the substrate and the second coating.
    Type: Application
    Filed: October 24, 2008
    Publication date: April 16, 2009
    Inventors: Cheree L. B. Stevens, John F. Stevens, Robert O. Roskam
  • Patent number: 7294355
    Abstract: Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.
    Type: Grant
    Filed: June 13, 2002
    Date of Patent: November 13, 2007
    Assignee: Advance Food Technologies, Inc.
    Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
  • Patent number: 6899906
    Abstract: A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.
    Type: Grant
    Filed: September 21, 2001
    Date of Patent: May 31, 2005
    Assignee: Advanced Food Technologies, Inc.
    Inventors: John F. Stevens, D. Michael Carr, Cheree L. B. Stevens
  • Publication number: 20040146630
    Abstract: A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.
    Type: Application
    Filed: January 9, 2004
    Publication date: July 29, 2004
    Inventors: Robert O. Roskam, John F. Stevens, Joel R. Tinsley, Cheree L.B. Stevens
  • Publication number: 20040096548
    Abstract: A food product including an edible substrate at least partially derived from dough or batter is provided. Such a food product includes a first water-soluble coating. The first coating includes a starch, a starch derivative, or a mixture thereof. The first coating at least partially covers the surface of the edible substrate prior to the application of a second coating. The substrate and the second coating have different water activities. The first coating provides at least a partial moisture barrier between the substrate and the second coating.
    Type: Application
    Filed: October 9, 2003
    Publication date: May 20, 2004
    Inventors: Cheree L.B. Stevens, John F. Stevens, Robert O. Roskam, Gary R. Goodsell
  • Publication number: 20030044488
    Abstract: Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.
    Type: Application
    Filed: June 13, 2002
    Publication date: March 6, 2003
    Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
  • Publication number: 20020119219
    Abstract: A new type of food product made from shapeable, shape-retaining dough whose principal ingredient may be potato or essentially any grain-based flour or the like. The dough is shaped, coated with a batter/slurry made from flour or starch and water plus desired seasoning, coloring, etc., and then cooked, or parfried and frozen for subsequent reconstitution (finish-cooking) in a toaster, gradient oven, microwave oven, grill, broiler or the like. The finished product has a crispy/crunchy exterior and a light, fluffy interior, with many variations made possible by different dough types, etc. One particular embodiment is a potato waffle which is reconstitutable in a domestic toaster and has a soft, moist interior and crispy exterior.
    Type: Application
    Filed: December 19, 2001
    Publication date: August 29, 2002
    Inventors: Brian K. Doyle, Cheree L. Stevens, John F. Stevens, Sheila S. Carter
  • Publication number: 20020058099
    Abstract: A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.
    Type: Application
    Filed: September 21, 2001
    Publication date: May 16, 2002
    Inventors: John F. Stevens, D. Michael Carr, Cheree L. B. Stevens
  • Publication number: 20020001643
    Abstract: A water-dispersible coating composition for parfried foods containing high levels of rice (e.g., as flour) and dextrin, and little or no cornstarch, with the rice and dextrin components on a percentage weight basis of from about 25% to 70% rice dextrin based upon the total weight of the solids content of the coating composition, and ratios of rice to dextrin between about 1.0:1 to 5:1. The use of such high amounts of both rice and dextrin provides a substantial increase in the coated product's crispness and extended holding time following either complete initial cooking or secondary reconstitution in gradient heat, convention, or microwave oven after limited initial cooking (e.g., parfrying) and freezing, without detracting from the final product's excellent appearance, taste, tenderness, and tooth compaction characteristics, and does so in a highly cost-advantageous manner.
    Type: Application
    Filed: February 7, 2001
    Publication date: January 3, 2002
    Inventors: Cheree L. B. Stevens, John F. Stevens, D. Michael Carr
  • Patent number: 6086928
    Abstract: A food product includes an edible base and an outer coating that contains a whitener such that the resulting food product has a white light color. The whitener includes titanium dioxide, white dye, or other substance that imparts a white color. A process for making the food product includes incorporating a whitener into the process by such means as addition of the whitener into a dry batter mix, addition of the whitener to the water used to hydrate the dry batter mix, passing the edible base through an aqueous solution of the whitener, addition of the whitener after a batter coating has been applied to the edible base, or a combination of the above.
    Type: Grant
    Filed: February 5, 1998
    Date of Patent: July 11, 2000
    Assignee: Newly Weds Foods, Inc.
    Inventors: John F. Stevens, Emmett L. Cook, C. Lynn Theiss
  • Patent number: 5965189
    Abstract: An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the starch-based coating further includes rice flour, sodium chloride, and sodium acid pyrophosphate. After finish preparation, the potato product retains a generally crisp outer surface texture for an extended period of time. A process for preparing a potato product having an extended hold time comprises (a) washing, cutting, and blanching raw potatoes, (b) partially drying surfaces of the potatoes, (c) applying an aqueous starch-based slurry to the potatoes, the aqueous slurry including corn flour, corn starch, low solubility dextrin, and water, and then (d) parfrying and freezing the coated potatoes.
    Type: Grant
    Filed: October 23, 1996
    Date of Patent: October 12, 1999
    Assignee: Miles J. Willard
    Inventors: John F. Stevens, Clifford A. Stubbs