Patents by Inventor Paul Frederick Tomlinson

Paul Frederick Tomlinson 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).

  • Process for Making a Healthy Snack Food
    Publication number: 20110064854
    Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
    Type: Application
    Filed: November 22, 2010
    Publication date: March 17, 2011
    Applicant: FRITO-LAY TRADING COMPANY, GMBH
    Inventors: John Richard Bows, Colin Jeffrey Burnham, Jonathan Paul Coker, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Norman John Maloney, Brian Richard Newberry, Paul Frederick Tomlinson, David Ellis, Martin Yonnone, Stanley Joseph Whitehair
  • PROCESS FOR MAKING A HEALTHY SNACK FOOD
    Publication number: 20100266734
    Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
    Type: Application
    Filed: July 18, 2007
    Publication date: October 21, 2010
    Applicant: FRITO-LAY TRADING COMPANY, GMBH
    Inventors: John Richard Bows, Colin Jeffrey Burnham, Jonathan Paul Coker, David Ellis, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Norman John Maloney, Brian Richard Newberry, Rocco Dominic Papalia, Paul Frederick Tomlinson, Stanley Joseph Whitehair, Martin Yonnone
  • PROCESS FOR MAKING A HEALTHY SNACK FOOD
    Publication number: 20080026118
    Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
    Type: Application
    Filed: March 14, 2007
    Publication date: January 31, 2008
    Inventors: John Richard Bows, Colin Jeffrey Burnham, Jonathan Paul Coker, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Norman John Maloney, Brian Richard Newberry, Paul Frederick Tomlinson, David Ellis, Martin Yonnone, Stanley Joseph Whitehair