Abstract: Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

Abstract: Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

Abstract: A formed tray for baking and transporting a food product is provided herein. In some embodiments, the formed tray includes two cavities surrounded by a peripheral flange. In addition, the formed tray also may include a rigid bridge extending between the cavities and recessed below the peripheral flange. The peripheral flange of the formed tray may include beveled corners and two concave sections. A pre-cooked food product may be disposed in the cavities and sealed within the formed tray by a flexible film. Also provided herein is a process for baking and sealing a food product within the formed tray to provide a pre-cooked packaged food product that may be stored and transported.

Abstract: A formed tray for baking and transporting a food product is provided herein. In some embodiments, the formed tray includes two cavities surrounded by a peripheral flange. In addition, the formed tray also may include a rigid bridge extending between the cavities and recessed below the peripheral flange. The peripheral flange of the formed tray may include beveled corners and two concave sections. A pre-cooked food product may be disposed in the cavities and sealed within the formed tray by a flexible film. Also provided herein is a process for baking and sealing a food product within the formed tray to provide a pre-cooked packaged food product that may be stored and transported.

Abstract: A multilayer edible product includes a center, a barrier layer directly encompassing at least a portion of the center, and an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The barrier layer includes a hydrophilic powder and a source of fat. The center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer. A composition of the barrier layer is different than a composition of the center and a composition of the outer layer.

Abstract: Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.