Readily Identifiable Fruit Or Vegetable Derived Patents (Class 426/102)
  • Patent number: 10451557
    Abstract: The pH sensing biofilms include anthocyanin and a cellulose nanostructure or a cellulose nanocomposite. The cellulose nanostructure can include cellulose nanofibrils. The cellulose nanocomposite can include a composite of cellulose nanofibrils and pectin or a composite of cellulose nanofibrils and alginate. The presence of the anthocyanin in the biofilm allows the biofilm to change color in response to pH changes, thereby allowing the biofilm to be used as an active visual indicator of decay.
    Type: Grant
    Filed: April 25, 2018
    Date of Patent: October 22, 2019
    Assignee: King Saud University
    Inventors: Ali Abdullah Alshatwi, Jegan Athinarayanan, Periasamy Vaiyapuri Subbarayan
  • Patent number: 10440980
    Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
    Type: Grant
    Filed: July 24, 2018
    Date of Patent: October 15, 2019
    Assignee: Conagra Foods RDM, Inc.
    Inventors: Janet O. Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
  • Patent number: 10383330
    Abstract: Disclosed are antimicrobial emulsions, products comprising the emulsions, and methods of use.
    Type: Grant
    Filed: March 13, 2014
    Date of Patent: August 20, 2019
    Assignee: Purdue Research Foundation
    Inventors: Jianming Li, Sean Dennis Connell
  • Patent number: 10058115
    Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
    Type: Grant
    Filed: April 14, 2016
    Date of Patent: August 28, 2018
    Assignee: Conagra Foods RDM, Inc.
    Inventors: Janet O. Wheeler, Deborah Dihel, Kevin Mellor, Jeffery Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
  • Patent number: 9982941
    Abstract: A drying apparatus includes a furnace body; a conveyor belt configured to move in an interior space of the furnace body, with an object to be dried loaded thereon; and a plurality of infrared heaters arranged above the conveyor belt in the interior space of the furnace body. A division wall is provided, which divides the interior space of the furnace body into a space S1 including the conveyor belt and a space S2 including the infrared heaters. In the division wall, first portions located at positions corresponding to the respective infrared heaters in the longitudinal direction are made of a material that transmits infrared radiation, whereas second portions located at positions corresponding to respective spaces between adjacent infrared heaters in the longitudinal direction are made of a material that does not transmit infrared radiation.
    Type: Grant
    Filed: August 21, 2015
    Date of Patent: May 29, 2018
    Assignee: NGK Insulators, Ltd.
    Inventors: Shuhei Fujita, Shinya Yoshida, Hiroyuki Tsuji
  • Patent number: 9894918
    Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
    Type: Grant
    Filed: February 4, 2015
    Date of Patent: February 20, 2018
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Patent number: 9648900
    Abstract: A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.
    Type: Grant
    Filed: April 11, 2016
    Date of Patent: May 16, 2017
    Assignee: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Patent number: 9567712
    Abstract: A system and method of manufacturing a feedstock for producing paper fiber from fruit of a plant may include providing a by-product source inclusive of fiber from the edible fruit after a process for removing a majority of the edible fruit is used to produce a food. One or more treatment processes to brighten the fruit by-product may be performed. The feedstock may be produced from the brightened fruit by-product.
    Type: Grant
    Filed: October 20, 2014
    Date of Patent: February 14, 2017
    Assignee: The Coca-Cola Company
    Inventors: Peter R. Moss, Doug A. Bippert, Rajesh Kumar Garg, Kim W. Robinson, Simon Gainey, Philip G. Crandall
  • Patent number: 9526250
    Abstract: Methods for delaying the maturity, coloration and/or senescence of fruits, vegetables, ornamentals, or non-food crops by applying phosphorous acid and/or its salts to the plants; or by applying mixtures of gibberellic acid and/or its salts and phosphorous acid and/or its salts to the plants. Applications may be made pre- or post-harvest at various temperatures and pH ranges. The unique combinations of phosphorous acid/salts with gibberellic acid/salts in embodiments of the present invention have been found to increase the effect of the gibberellic acid/salts on delaying maturation, coloration and senescence of plant tissues, thereby prolonging the shelf life of fruit, vegetables and/or non food crops in ways not previously realized.
    Type: Grant
    Filed: June 14, 2013
    Date of Patent: December 27, 2016
    Assignee: Plant Protectants, LLC
    Inventor: Nigel M. Grech
  • Patent number: 9445615
    Abstract: A fresh potato preservative and method of using the preservative for fresh cut potatoes that significantly extend the shelf life of fresh cut potatoes are provided. The fresh potato preservative preserves the texture, flavor, appearance, and color of the fresh potatoes, particularly exposed surfaces of the fresh potatoes that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the potatoes. The preservative includes the ingredients of sodium chloride, citric acid, ascorbic acid, calcium chloride, sodium acid pyrophosphate, potassium sorbate and a protein-based composition.
    Type: Grant
    Filed: July 2, 2013
    Date of Patent: September 20, 2016
    Assignee: PFM, LLC
    Inventors: Thane R. Siddoway, John Ricks
  • Patent number: 9426998
    Abstract: Minimally processed fruits and vegetables, such as peeled and cut produce, are preserved by a solution containing a combination of green tea extract catechins and an organic acid or salt thereof selected from any one or any combination of ascorbic acid, erythorbic acid, and salts thereof. The preservative solution prevents residual self-staining properties commonly associated with green tea extract catechins. Processed fruits and vegetables are dipped in, sprayed with, or coated with the preservative solution. The produce preservative solution maintains the color, texture, flavor, appearance, and crispness of the treated produce.
    Type: Grant
    Filed: February 13, 2015
    Date of Patent: August 30, 2016
    Assignee: PRONATURAL BRANDS, LLC
    Inventors: William Salminen, Gary M. Russotti, Robert Tuchrelo, Richard Aab, Jeffrey Cahoon
  • Patent number: 9351513
    Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
    Type: Grant
    Filed: August 9, 2013
    Date of Patent: May 31, 2016
    Assignee: Proteus Industries inc.
    Inventors: Stephen D Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Patent number: 9044045
    Abstract: Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.
    Type: Grant
    Filed: September 25, 2012
    Date of Patent: June 2, 2015
    Assignee: Cal Poly Corporation
    Inventors: John Wyatt Brown, James Kendall Green
  • Publication number: 20150132438
    Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.
    Type: Application
    Filed: November 12, 2013
    Publication date: May 14, 2015
    Inventor: Alice Chang
  • Patent number: 9005685
    Abstract: A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.
    Type: Grant
    Filed: December 5, 2012
    Date of Patent: April 14, 2015
    Assignee: General Mills, Inc.
    Inventors: Whitni Cotton, Penny Hurlston, Jesse Van Hallowell
  • Patent number: 8999412
    Abstract: Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions.
    Type: Grant
    Filed: March 24, 2010
    Date of Patent: April 7, 2015
    Assignee: General Mills, Inc.
    Inventors: Dean W. Creighton, Bryan Worwa
  • Patent number: 8999413
    Abstract: Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit. Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions.
    Type: Grant
    Filed: October 23, 2009
    Date of Patent: April 7, 2015
    Assignee: General Mills, Inc.
    Inventors: Dean W. Creighton, Bryan Worwa
  • Publication number: 20150072051
    Abstract: The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.
    Type: Application
    Filed: September 8, 2014
    Publication date: March 12, 2015
    Inventors: Abdulkadir Yussuf Sigal, Larry Brion McCutcheon, Jesus Lopez Garcia, Maria Valeria THEALL
  • Patent number: 8945661
    Abstract: A snack-making process for manufacturing jujube snacks includes the following steps. Jujube fruit is harvested from a certain elevation above sea level. The fruit is air dried for between 30 and 120 days with substantially daily exposure to sunlight. The fruit is rinsed with water and air dried naturally between 30 and 60 minutes. The seeds are removed from the fruit and sliced into annular slices. The slices are baked for between 240 minutes to 360 minutes at a temperature of between 142 and 194 degrees F. The slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. The slices are then cooled to below 15 degrees F. while maintaining the water content of the slices to less than 5%. The snack-making process may include the step of introducing a flavoring substance to the slices.
    Type: Grant
    Filed: March 19, 2014
    Date of Patent: February 3, 2015
    Inventor: Sang Gen Lee
  • Patent number: 8940344
    Abstract: Provided are oral products that provide engaging and flavorful experiences to a user. The oral product includes a plurality of capsules, a powdered component, a viscous component and a binder that create a matrix that is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.
    Type: Grant
    Filed: June 6, 2008
    Date of Patent: January 27, 2015
    Assignee: Philip Morris USA Inc.
    Inventors: Danielle R. Crawford, Shalva Gedevanishvili, William R. Sweeney, Chris Irving
  • Publication number: 20150004285
    Abstract: The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage.
    Type: Application
    Filed: January 3, 2013
    Publication date: January 1, 2015
    Inventors: Marie-Louise Mateus, Tesfalidet Haile, Pierre Fourre
  • Publication number: 20140363541
    Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.
    Type: Application
    Filed: August 18, 2014
    Publication date: December 11, 2014
    Inventors: Ricky L. Falkenberg, Harold L. Archibald, Danford Wilkinson, Lisa Trexler
  • Patent number: 8883238
    Abstract: A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, citric acid, calcium carbonate, sodium chloride, magnesium chloride, potassium bicarbonate, malic acid and a protein-based composition.
    Type: Grant
    Filed: July 2, 2013
    Date of Patent: November 11, 2014
    Assignee: PFM, LLC
    Inventors: Thane R. Siddoway, John Ricks
  • Publication number: 20140308402
    Abstract: Described herein is an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution.
    Type: Application
    Filed: October 5, 2012
    Publication date: October 16, 2014
    Applicant: FRUITSYMBIOSE INC.
    Inventor: Genevieve Girard
  • Publication number: 20140272013
    Abstract: Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 18, 2014
    Applicant: State of Oregon acting by and through the State Board of Higher Education on behalf of Oregon Stat
    Inventors: Yanyun Zhao, John Simonsen, George Cavender, Jooyeoun Jung, Leslie H. Fuchigami
  • Publication number: 20140272007
    Abstract: A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Hanny KANAFANI, Bernadette J. Domingo, Jack William Maegli, Destanie Amber Schneider
  • Publication number: 20140255552
    Abstract: A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid ?20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.
    Type: Application
    Filed: April 30, 2014
    Publication date: September 11, 2014
    Applicant: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20140248398
    Abstract: A food product having a substrate impregnated with a stabiliser composition and coated with an aqueous coating composition can be reheated using a microwave oven with good results.
    Type: Application
    Filed: April 9, 2014
    Publication date: September 4, 2014
    Applicant: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20140234491
    Abstract: Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
    Type: Application
    Filed: May 1, 2014
    Publication date: August 21, 2014
    Applicant: General Mills, Inc.
    Inventors: Lisa K. Pannell, Logan M. Merkwae
  • Publication number: 20140212548
    Abstract: The present invention relates to the field of beverage supplements. Provided by aspects of the invention are compositions for and methods of enhancing the flavor of a beverage by suspending fruit particles in the beverage just prior to consumption. Suspended fruit particles enhance the consumer's drinking experience by refreshing the flavor of the beverage with each sip. Fruit particles can be distributed in a beverage at different levels by altering the physical properties and composition of the fruit pieces. In one embodiment, the fruit pieces can be dehydrated to different levels. Alternatively, or in addition, embodiments of the present invention provide dehydrated fruit matter, which can be coated or processed with edible material to provide fruit particles of different weights such that the particles suspend at different levels when added to a beverage. As the consumer drinks the beverage, a relatively even distribution of beverage bits will be consumed.
    Type: Application
    Filed: August 13, 2012
    Publication date: July 31, 2014
    Inventors: Locke White II, David M. Brown
  • Publication number: 20140127359
    Abstract: A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.
    Type: Application
    Filed: January 13, 2014
    Publication date: May 8, 2014
    Inventor: Emanuel Akerman
  • Patent number: 8715768
    Abstract: A snack-making process for manufacturing jujube snacks includes the following steps. Jujube fruit is harvested from a certain elevation above sea level. The fruit is air dried for between 30 and 120 days with substantially daily exposure to sunlight. The fruit is rinsed with water and air dried naturally between 30 and 60 minutes. The seeds are removed from the fruit and sliced into annular slices. The slices are baked for between 240 minutes to 360 minutes at a temperature of between 142 and 194 degrees F. The slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. The slices are then cooled to below 15 degrees F. while maintaining the water content of the slices to less than 5%. The snack-making process may include the step of introducing a flavoring substance to the slices.
    Type: Grant
    Filed: June 7, 2012
    Date of Patent: May 6, 2014
    Inventor: Sang Gen Lee
  • Patent number: 8703220
    Abstract: A sandwich-sized shaped potato products adapted for presentation and use as either a hot garnish, such as suggestive of a pile of mashed french fries on a hamburger sandwich, or as a meat substitute in a sandwich, and the sandwiches made therewith.
    Type: Grant
    Filed: December 16, 2002
    Date of Patent: April 22, 2014
    Inventor: Russell L. Caldwell
  • Publication number: 20140106034
    Abstract: The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions containing sucrose substituent agents. The sucrose substituent agents may or may not have other functional properties in addition to their sweet flavor. The resulting candied products may be subject to further processing in order to reduce water content, thus resulting in dried fruit or vegetables without sucrose, with or without additional functional properties.
    Type: Application
    Filed: April 30, 2012
    Publication date: April 17, 2014
    Applicants: DOUROMEL - FÁBRICA DE CONFEITARIA, LDA., UNIVERSIDADE DE TRÁS-OS-MONTES E ALTO DOURO
    Inventors: Pilar Dos Santos, Fernando Hermínio Ferreira Milheiro Nunes, Ana Isabel Ramos Novo Amorim De Barros
  • Patent number: 8691307
    Abstract: The present invention relates to a method of coating fruit or vegetables, comprising the application of a composition comprising one or more abietic acid ester(s) or mixtures thereof, in combination with one or more terpene(s).
    Type: Grant
    Filed: February 13, 2008
    Date of Patent: April 8, 2014
    Assignee: Xeda International
    Inventor: Alberto Sardo
  • Publication number: 20140093622
    Abstract: Deep fried, seasoned, and ready to eat vegetables in small pieces to be served conveniently as an appetizer and/or snack food. The comestible produced provides people who eat at fast food restaurants the choice of deep fried vegetables as appetizers, and people shopping for food the convenience of getting processed vegetables as snack food.
    Type: Application
    Filed: April 16, 2013
    Publication date: April 3, 2014
    Inventor: Alice Chang
  • Publication number: 20140030389
    Abstract: An Apium graveolens L. var dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow celery petiole. The edible, hollow petiole celery is mild in taste and resistant to rupture.
    Type: Application
    Filed: September 27, 2013
    Publication date: January 30, 2014
    Applicant: A DUDA & SONS, INC.
    Inventors: LAWRENCE K. PIERCE, DARRELL L. DUDA
  • Publication number: 20140017361
    Abstract: The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle.
    Type: Application
    Filed: September 12, 2013
    Publication date: January 16, 2014
    Inventor: Scott Messervey
  • Publication number: 20130309368
    Abstract: The combination of: a) an apple with a top and bottom and having fibrous/woody carpels and seeds removed to produce a cavity extending from the bottom of the apple upwardly but not fully to the top of the apple so as to leave the top stem intact; and b) an edible filling added to the apple within the cavity.
    Type: Application
    Filed: April 9, 2013
    Publication date: November 21, 2013
    Inventor: Nancy Lynn Carra
  • Publication number: 20130287842
    Abstract: Publicly available pullulan hard capsule shells present certain drawbacks, notably a non fully satisfactory shell mechanical strength (i.e. shell brittleness) at shell low LOD. Improving this property is a particularly desirable goal for pullulan hard capsule shells. The present invention solves this and other objects by providing new hard pullulan capsule shells and capsules comprising (I) moisture, (II) a mono-, di-, and oligosaccharides free pullulan and (III) a setting system. Also provided are an aqueous composition and a dip-molding manufacturing method for the manufacture of such shells and capsules.
    Type: Application
    Filed: January 10, 2012
    Publication date: October 31, 2013
    Applicant: Capsugel Belgium NV
    Inventors: Dominique Nicolas Cade, Takahisa Takubo
  • Publication number: 20130216662
    Abstract: The present invention relates to the process of obtaining reconstituted foods from natural raw materials and the products obtained following said process. It relates particularly to the process of producing a reconstituted product comprising two concentrically distributed portions such that the outer portion comprises reconstituted olive and the inner portion comprises reconstituted pepper.
    Type: Application
    Filed: February 17, 2012
    Publication date: August 22, 2013
    Applicant: GRUPO ANGEL CAMACHO, S.L.
    Inventors: Jorge GÓMEZ CARRETERO, José Manuel SÁNCHEZ GIRALDEZ, José Maria FERNÁNDEZ GINÉS, Juan Diego TORRES OQUENDO, Magdalena TUDELA CARRASCO
  • Publication number: 20130216658
    Abstract: Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The first and second components may be the same or different materials and may have any number of distinguishable characteristics including, but not limited to, flavor, color, texture, optical properties, etc. The food products are subjected to a sublimation step during manufacturing to remove excess water in the food product to provide a freeze-dried food product.
    Type: Application
    Filed: July 18, 2011
    Publication date: August 22, 2013
    Applicant: Nestec S.A.
    Inventors: Raphael Schaller, Barbara Burzinski Hartliep
  • Patent number: 8512779
    Abstract: A process for coating food products, characterized in that the products are coated before they are cooked with an aqueous coating composition including a modified legume starch having an amylose content of less than 40%.
    Type: Grant
    Filed: January 19, 2005
    Date of Patent: August 20, 2013
    Assignee: Roquette Freres
    Inventor: Michel Serpelloni
  • Publication number: 20130209617
    Abstract: Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings which promote the health of fruit, vegetables, and/or other plant parts, and/or mitigate decay of post-harvest fruit, vegetables, and/or other plant parts.
    Type: Application
    Filed: August 10, 2012
    Publication date: August 15, 2013
    Applicant: PACE INTERNATIONAL, LLC
    Inventors: George Lobisser, Jason Alexander, Matt Weaver
  • Patent number: 8486470
    Abstract: A ready-to-eat food product includes a fruit core and a barrier coating covering the fruit core. The barrier coating can be a solid or semi-solid up to substantially 41 degrees Celsius. The ready-to-eat food product further includes an outer protective coating distributed around the barrier coating. The outer protective coating can include a plurality of dry particles separating an outer surface of the outer protective coating and an outer surface of the barrier coating.
    Type: Grant
    Filed: September 30, 2010
    Date of Patent: July 16, 2013
    Assignee: Neu Naturals, LLC
    Inventors: Amy C. Ireland Laukli, Bjorn A. Laukli
  • Patent number: 8357409
    Abstract: A sandwich-sized crispy chip garnish is provided with desired color, flavor and surface presentations for use in a crispy chip sandwich.
    Type: Grant
    Filed: December 16, 2002
    Date of Patent: January 22, 2013
    Inventor: Russell L. Caldwell
  • Publication number: 20120258206
    Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.
    Type: Application
    Filed: October 28, 2011
    Publication date: October 11, 2012
    Applicants: The United States of America as represented by the Secretary of the Department of Agriculture
    Inventors: Tara H. Mc Hugh, Matthew D. de Bord, Carl W. Olsen
  • Publication number: 20120251667
    Abstract: A juice-filled fruit snack and a method of manufacturing thereof in which the fruit snack has a gelled shell and a liquid center with a water binder in an amount sufficient to bind the water content of the liquid center to prevent the liquid center from leaking out of the gelled shell, and the amount of the water binder is lower than an amount that otherwise causes the liquid center to substantially increase in thickness or viscosity. The water binder is between 0.05 to 0.4% xanthan gum.
    Type: Application
    Filed: March 27, 2012
    Publication date: October 4, 2012
    Applicant: THE PROMOTION IN MOTION COMPANIES, INC.
    Inventor: Basant K. DWIVEDI
  • Publication number: 20120251675
    Abstract: The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated with said coating composition.
    Type: Application
    Filed: December 13, 2010
    Publication date: October 4, 2012
    Applicant: BASF SE
    Inventors: Christian Sowa, Marcus Annawald, Lenin Ovando
  • Patent number: 8252360
    Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.
    Type: Grant
    Filed: April 15, 2011
    Date of Patent: August 28, 2012
    Assignee: ConAgra Foods Food Ingredients Company, Inc.
    Inventors: Elizabeth A. Arndt, Theodore Korolchuk