Patents by Inventor Meghan McIlroy

Meghan McIlroy 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: 8703217
    Abstract: A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products.
    Type: Grant
    Filed: March 31, 2006
    Date of Patent: April 22, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, James Moran, Benjamin E. Dias, Mary Doyle, Orlando Herrera, Shaia L. Anderson, Meghan A. McIlroy
  • Publication number: 20070231429
    Abstract: A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products.
    Type: Application
    Filed: March 31, 2006
    Publication date: October 4, 2007
    Inventors: Chad Galer, James Moran, Benjamin Dias, Mary Doyle, Orlando Herrera, Shaia Anderson, Meghan McIlroy
  • Publication number: 20060286625
    Abstract: A non-selective and selective media and method are provided for the rapid enrichment of Listeria from samples. The method includes inoculating a sample that may contain Listeria into a non-selective or selective medium. Also, a sample that may contain Listeria may be provided by an environmental sponge or swab. More specifically, a small volume of the medium is added directly to an environmental sample for one-step enrichment in a short time period. This invention enables shorter enrichment time, as genetic detection methods become more rapid and sensitive.
    Type: Application
    Filed: June 15, 2005
    Publication date: December 21, 2006
    Inventors: Meghan McIlroy, David Hayashi