Patents by Inventor Lisa A. Foster

Lisa A. Foster 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).

  • Patent number: 9788553
    Abstract: Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an upper crust layer positioned above the lower crust layer; a sauce layer applied directly adjacent to the upper crust layer on a lower surface thereof and positioned between the lower and upper crust layers; at least one ingredient; and the sauce layer having a water concentration of at least 40 percent weight. A second sauce layer or oil layer can be optionally applied adjacent to an upper surface of the lower crust layer. Cut-outs of the second crust layer can occur prior to or after hot-pressing a billet. Optional methods can include spraying the second sauce layer.
    Type: Grant
    Filed: October 30, 2009
    Date of Patent: October 17, 2017
    Assignee: Nestec S.A.
    Inventors: Kristin N. Dodd, Steven P. Greiner, Bernard William Conway, III, Rachel Yost, Lisa A. Foster, Patricia Stockwell
  • Publication number: 20110104339
    Abstract: Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an upper crust layer positioned above the lower crust layer; a sauce layer applied directly adjacent to the upper crust layer on a lower surface thereof and positioned between the lower and upper crust layers; at least one ingredient; and the sauce layer having a water concentration of at least 40 percent weight. A second sauce layer or oil layer can be optionally applied adjacent to an upper surface of the lower crust layer. Cut-outs of the second crust layer can occur prior to or after hot-pressing a billet. Optional methods can include spraying the second sauce layer.
    Type: Application
    Filed: October 30, 2009
    Publication date: May 5, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Kristin N. Dodd, Steven P. Greiner, Bernard William Conway, III, Rachel Yost, Lisa A. Foster, Patricia Stockwell
  • Publication number: 20070203787
    Abstract: A retail facility employs various devices, equipment, techniques and methods that are well suited for the retail merchandising of bottled beverages, such as wine and liquors, but may be applied to other products as well, such as clothing, footwear, food items, tools, luggage, office supplies, toys, sporting goods, computer products, and recorded music or video products.
    Type: Application
    Filed: September 8, 2006
    Publication date: August 30, 2007
    Inventors: Raphael Keller-Go, Nancy Keller-Go, Lisa Foster, John Horner, Paul Petrofsky