Patents by Inventor Pierre Aymard
Pierre Aymard 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).
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Publication number: 20240090515Abstract: A food product of the milk biscuit type mainly constituted of milk ingredients having organoleptic qualities, in particular crunchiness and puffiness, of a biscuit, where the milk biscuit includes 30 to 60% by weight of the total weight of the milk biscuit of proteins, of which at least 80% is of milk origin, 12 to 45% by weight of the total weight of the milk biscuit of mono- and/or disaccharides, of which at least 60% by weight of said mono- and/or disaccharides is lactose, 1 to 40% by weight of the total weight of the milk biscuit of lipids; and less than 6% by weight of the total weight of the milk biscuit of water.Type: ApplicationFiled: October 13, 2020Publication date: March 21, 2024Applicant: SAVENCIA SAInventors: Anne-Claire DA SILVA BOUCHER, Peter MALKUS, Pierre AYMARD, Pierre LACOTTE, Virginie PADEL
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Publication number: 20200054028Abstract: The invention pertains to a soft-baked biscuit that is high in protein, and methods of making the same, that includes a protein component, a multi-textured mouth feel, and crispy inclusions contrasting with a moist and chewy matrix. The protein component may include a powdered protein source and a particulate protein source. The particulate protein source may be in the form of protein crisps, pops, tots, flakes, puffs, inclusions, pellets, bits, and/or particles. In some embodiments of the invention, the protein source includes a powdered protein source in an amount of about 35% by weight of the protein source to about 85% by weight protein powder and about 15% by weight to about 65% by weight particulate protein such as protein crisps. In another embodiment, the softbaked biscuit may include a protein component and a grain flour, wherein the flour is at least 4% by weight of the soft-baked biscuit.Type: ApplicationFiled: October 25, 2017Publication date: February 20, 2020Applicant: GENERALE BISCUITInventors: Pierre AYMARD, Jerome CLEMENT, Lelia NOTARDONATO, Linda FERNANDES
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Patent number: 10448652Abstract: A food product and method for producing is provided. The food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 105 cfu/g, preferably 106 cfu/g, more preferably 107 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log10 per month.Type: GrantFiled: June 4, 2013Date of Patent: October 22, 2019Assignee: Generale BiscuitInventors: Pierre Aymard, Lenka Gruntoradova
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Patent number: 10306897Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.Type: GrantFiled: June 20, 2012Date of Patent: June 4, 2019Assignee: Generale BiscuitInventors: Monika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
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Patent number: 10278400Abstract: The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30 wt % of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 107 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.Type: GrantFiled: December 4, 2014Date of Patent: May 7, 2019Assignee: Generale BiscuitInventors: Pierre Aymard, Robin Wahl
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Patent number: 9883679Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.Type: GrantFiled: June 20, 2012Date of Patent: February 6, 2018Assignee: Generale BiscuitInventors: Robin Wahl, Agathe Arlotti, Lionel Lanvin, Pierre Aymard
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Publication number: 20170251681Abstract: The present invention relates to a biscuit dough comprising: protein in an amount of at least 8 wt % by weight of the final biscuit; fiber in an amount of from 5 to 20 wt % by weight of the final biscuit; wherein the dough comprises native whey protein in an amount of at least 0.5 wt % by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.Type: ApplicationFiled: September 11, 2015Publication date: September 7, 2017Inventors: Pierre Aymard, Cindy Villemejane, Sophie Berland, Camille Michon
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Publication number: 20170094982Abstract: The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt% or less of flour.Type: ApplicationFiled: May 15, 2015Publication date: April 6, 2017Inventors: Cecile Roussel, Rui Borges, Pierre Aymard, Claude Sence
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Patent number: 9585402Abstract: The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management.Type: GrantFiled: October 23, 2009Date of Patent: March 7, 2017Assignee: Generale BiscuitInventors: Pierre Aymard, Chantal Simonnot, Gwenaelle Fuzellier, Agathe Arlotti
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Publication number: 20160302427Abstract: The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30 wt % of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 107 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.Type: ApplicationFiled: December 4, 2014Publication date: October 20, 2016Applicant: Generale BiscuitInventors: Pierre Aymard, Robin Wahl
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Patent number: 9131703Abstract: The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.Type: GrantFiled: January 8, 2007Date of Patent: September 15, 2015Assignee: INTERCONTINENTAL GREAT BRANDS LLCInventors: Laurent Marchal, Pierre Aymard, Yvo Geysels, Christophe Daval, Pierre Jessenne, Francis Lecroix
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Publication number: 20150147438Abstract: This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 105 cfu/g, preferably 106 cfu/g, more preferably 107 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log10 per month.Type: ApplicationFiled: June 4, 2013Publication date: May 28, 2015Inventors: Pierre Aymard, Lenka Gruntoradova
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Publication number: 20140356505Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.Type: ApplicationFiled: June 20, 2012Publication date: December 4, 2014Applicant: GENERALE BISCUITInventors: Monika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
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Publication number: 20140220186Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.Type: ApplicationFiled: June 20, 2012Publication date: August 7, 2014Applicant: GENERALE BISCUITInventors: Robin Wahl, Agathe Arlotti, Lionel Lanvin, Pierre Aymard
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Patent number: 8337758Abstract: The present invention relates to an in vitro method modeling and measuring the consistency generated in vivo by a food during the digestion thereof. The method includes the steps of grinding the food to reproduce the mechanical breakdown performed during chewing, mixing under stirring of the ground food with a solution modeling gastric fluid in a reactor vessel coupled with a rheometer for a time corresponding to gastric digestion, and adjustment under stirring of the reaction mixture to model intestinal digestion conditions for a time corresponding to intestinal digestion, wherein the rheometer is provided with a stirrer used to homogenize the mixture and measure the viscosity and/or the viscoelasticity thereof.Type: GrantFiled: October 20, 2009Date of Patent: December 25, 2012Assignee: Generale BiscuitInventors: Pierre Aymard, Robin Wahl
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Publication number: 20120251664Abstract: The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers.Type: ApplicationFiled: June 15, 2012Publication date: October 4, 2012Inventors: Pierre AYMARD, Anne LLUCH, Véronique ARNOULT DELEST, Laurent SCHMITT, Antonio SANCHEZ HEREDERO, Jose-Enrique SOLER BADOSA, Deanna CARLSEN, Gilles LEBAS, Arnaud Lyothier, Benoît BERTHET, Fabienne DELOFFRE
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Publication number: 20110229602Abstract: The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management.Type: ApplicationFiled: October 23, 2009Publication date: September 22, 2011Inventors: Pierre Aymard, Chantal Simonnot, Gwenaelle Fuzellier, Agathe Arlotti
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Publication number: 20100196532Abstract: The present invention relates to a fluid or semifluid food product, stable over time, containing a ternary mixture of viscosifying and non-viscosifying hydrosoluble fibres, and non-hydrosoluble fibres, and maintaining significant viscosity during digestion.Type: ApplicationFiled: June 27, 2008Publication date: August 5, 2010Inventors: Pierre Aymard, Olivier Noble, Arnaud Lyothier
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Publication number: 20100105023Abstract: The present invention relates to an in vitro method modeling and measuring the consistency generated in vivo by a food during the digestion thereof, comprising the following steps: a. Grinding of the food to reproduce the mechanical breakdown performed during chewing, b. Mixing under stirring of the ground food with a solution modeling gastric fluid in a reactor vessel coupled with a rheometer, for a time corresponding to gastric digestion, c. Adjustment under stirring of the reaction mixture to model intestinal digestion conditions for a time corresponding to intestinal digestion, the rheometer being provided with a stirrer used to homogenize the mixture and measure the viscosity and/or the viscoelasticity thereof.Type: ApplicationFiled: October 20, 2009Publication date: April 29, 2010Inventors: Pierre Aymard, Robin Wahl
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Publication number: 20090304864Abstract: The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.Type: ApplicationFiled: January 8, 2007Publication date: December 10, 2009Applicant: COMPAGNIE GERVAIS DANONEInventors: Laurent Marchal, Pierre Aymard, Yvo Geysels, Christophe Daval, Pierre Jessenne, Francis Lecroix