Patents by Inventor Vanessa BAREY

Vanessa BAREY 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).

  • CONFECTIONERY COMPOSITIONS
    Publication number: 20230329274
    Abstract: The present invention relates to a reduced-sugar and/or vegan confectionery composition, such as a chocolate composition, comprising a bulking agent. The confectionery composition is free or substantially free of high intensity sweeteners and the bulking agent comprises a partially hydrolysed starch such as maltodextrin and/or a dietary fibre such as inulin.
    Type: Application
    Filed: September 14, 2021
    Publication date: October 19, 2023
    Applicant: Cargill, Incorporated
    Inventors: Vanessa Barey, Gaelle Colette Marie-Hélène Gautier
  • CONFECTIONERY COMPOSITIONS
    Publication number: 20230329275
    Abstract: The present invention relates to a reduced-sugar and/or vegan confectionery composition such as a chocolate composition comprising a bulking agent wherein the bulking agent comprises a dietary fibre. The dietary fibre preferably comprises a micronized fibre such as micronized cocoa shell and/or micronized wheat bran. The bulking agent may also comprise a partially hydrolysed starch.
    Type: Application
    Filed: September 14, 2021
    Publication date: October 19, 2023
    Applicant: Cargill, Incorporated
    Inventors: Vanessa Barey, Gaelle Colette Marie-Hélène Gautier
  • CHOCOLATE COMPOSITIONS
    Publication number: 20230240320
    Abstract: The invention relates to the use of pulse flours as bulking agents in chocolate compositions. For example, a chocolate composition may include a pre-cooked pulse flour, a pulse flour that has been subjected to extrusion cooking, and/or a pulse flour that has been subjected to particle size reduction (e.g., milling and/or micronization).
    Type: Application
    Filed: June 30, 2021
    Publication date: August 3, 2023
    Applicant: Cargill, Incorporated
    Inventors: Vanessa Barey, Gaelle Colette Marie-Hélène Gautier
  • FAT-BASED COMPOSITIONS
    Publication number: 20230225350
    Abstract: The invention relates to a reduced-sugar fat-based confectionery composition and to a process for the manufacture of said fat-based confectionery composition. The invention also relates to the use of sucrose having a small particle size distribution D90 and bulking agents for reducing the sugar and/or calories in fat-based confectionery compositions. It also covers the fat-based compositions obtained from the process and the use of said fat-based composition in food products.
    Type: Application
    Filed: May 27, 2021
    Publication date: July 20, 2023
    Applicant: CARGILL, INCORPORATED
    Inventors: Vanessa BAREY, Abdelfattah BENSOUISSI, Philippe CHOUVY, Nathalie DE CLERCQ, Nick VAES
  • COCOA COMPOSITION
    Publication number: 20230084153
    Abstract: The present invention relates to a cocoa composition comprising at least 2 weight % of cocoa solids and less than 5 weight % of milk solids, and characterized in that it comprises 0.5-20% of a bulking ingredient and 0.5-10% of a plasticizers ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.
    Type: Application
    Filed: February 18, 2021
    Publication date: March 16, 2023
    Applicant: CARGILL, INCORPORATED
    Inventors: Vanessa BAREY, Stefan VERVLIET
  • COCOA COMPOSITION
    Publication number: 20230074969
    Abstract: The present invention relates to a cocoa composition comprising less than 5 weight % of milk solids, characterized in that it comprises 0.5-15 weight % of a pea-based protein and 0.5-10 weight % of a plasticizer ingredient. Also provided are food products comprising the cocoa composition described, for example bakery products, confectionary products, and dairy-alternative products.
    Type: Application
    Filed: February 18, 2021
    Publication date: March 9, 2023
    Applicant: CARGILL, INCORPORATED
    Inventors: Vanessa BAREY, Stefan VERVLIET
  • CHOCOLATE COMPOSITION
    Publication number: 20230071266
    Abstract: The present invention relates to a chocolate composition comprising at least 30 weight % of cocoa solids and less than 2 weight % of milk solids, based on the total weight of the chocolate composition, characterized in that it further comprises 0.5-15 weight % plant-based protein and 0.5-10 weight % of a plasticizer ingredient, wherein the chocolate composition is substantially free from soy protein.
    Type: Application
    Filed: February 18, 2021
    Publication date: March 9, 2023
    Applicant: CARGILL, INCORPORATED
    Inventors: Vanessa BAREY, Stefan VERVLIET
  • COCOA COMPOSITION
    Publication number: 20230072906
    Abstract: The present invention relates to a cocoa composition comprising at least 30 weight % sucrose and less than 5 weight % of milk solids, characterized in that it comprises 0.5-15 weight % of a plant-based protein other than soy protein, and 0.5-20 weight % of a bulking ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.
    Type: Application
    Filed: February 18, 2021
    Publication date: March 9, 2023
    Applicant: CARGILL, INCORPORATED
    Inventors: Vanessa BAREY, Stefan VERVLIET