Patents by Inventor Trevor A. Sweeney

Trevor A. Sweeney 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).

  • NUTRITIONALLY ENHANCED PASTA
    Publication number: 20140255546
    Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
    Type: Application
    Filed: May 20, 2014
    Publication date: September 11, 2014
    Applicant: Kraft Foods Group Brands LLC
    Inventors: Ricardo Villota, Guillermo Haro, Laura G. Hill, Trevor A. Sweeney
  • Nutritionally enhanced pasta
    Patent number: 8747935
    Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
    Type: Grant
    Filed: September 9, 2011
    Date of Patent: June 10, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Ricardo Villota, Guillermo Haro, Laura G. Hill, Trevor A. Sweeney
  • Nutritionally Enhanced Pasta
    Publication number: 20110318452
    Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
    Type: Application
    Filed: September 9, 2011
    Publication date: December 29, 2011
    Inventors: Ricardo Villota, Guillermo Haro, Laura G. Hill, Trevor A. Sweeney