Patents by Inventor Kees van Doorn

Kees van Doorn 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).

  • Dried crumb manufacture
    Patent number: 10667548
    Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
    Type: Grant
    Filed: April 19, 2016
    Date of Patent: June 2, 2020
    Assignee: Crisp Sensation Holding S.A.
    Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
  • MANUFACTURE OF BREADED FOOD PRODUCTS
    Publication number: 20180049463
    Abstract: A method of manufacture of a breaded food product that includes the steps of: providing a solid or solidified substrate; applying a coating to the substrate to form a coated substrate; applying a crumb coating to the coated substrate to form a breaded portion; heating the breaded substrate to produce a cooked breaded portion; hermetically packaging the one or more cooked breaded portions within a flexible packaging material to produce a packaged foodstuff; and subjecting the packaged foodstuff to high pressure processing at a pressure of at least 100 MPa to produce a sterilized packaged foodstuff. The sterilized packaged foodstuff has a crumb coating that is not damaged by being subjected to the high pressure processing.
    Type: Application
    Filed: August 22, 2016
    Publication date: February 22, 2018
    Applicant: Crisp Sensation Holding S A
    Inventors: Wilhelmus Johannes Gerardus Michiels, Kees Van Doorn
  • Crumb manufacture
    Patent number: 9433237
    Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
    Type: Grant
    Filed: October 2, 2014
    Date of Patent: September 6, 2016
    Assignee: Crisp Sensation Holding S.A.
    Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
  • CRUMB MANUFACTURE
    Publication number: 20160235100
    Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
    Type: Application
    Filed: April 19, 2016
    Publication date: August 18, 2016
    Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
  • CRUMB MANUFACTURE
    Publication number: 20150086697
    Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
    Type: Application
    Filed: October 2, 2014
    Publication date: March 26, 2015
    Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
  • CRUMB MANUFACTURE
    Publication number: 20140087051
    Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
    Type: Application
    Filed: September 17, 2013
    Publication date: March 27, 2014
    Applicant: Crisp Sensation Holding S.A.
    Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt
  • CRUMB MANUFACTURE
    Publication number: 20130156925
    Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
    Type: Application
    Filed: December 20, 2011
    Publication date: June 20, 2013
    Applicant: CRISP SENSATION HOLDING S.A.
    Inventors: Keith Graham Pickford, Kees van Doorn, Carry Reichgelt