Breakfast Type Patents (Class 426/619)
  • Patent number: 10743568
    Abstract: A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.
    Type: Grant
    Filed: May 13, 2019
    Date of Patent: August 18, 2020
    Assignee: Flavorsense
    Inventor: Leslie M. Norris
  • Patent number: 9044042
    Abstract: A method of producing a ready to eat oatmeal product for consumption in a container of a desired size. A mixture of acid, salt, fruit juice concentrate, sweetener and water are added to a processing receptacle and heated and agitated at a predetermined temperature for a predetermined time period. A selected amount of thick cut oats and the heated and agitated mixture are added to the container. The container is then sealed, pasteurized and cooled to ambient temperature. A fruit may be added to the container before it is sealed. A flavor and/or plant sterol may be added to the processing receptacle before the mixture is heated and agitated.
    Type: Grant
    Filed: August 25, 2010
    Date of Patent: June 2, 2015
    Assignee: SENECA FOODS CORPORATION
    Inventors: Kathy Westphal, Peter Mattson, Steven Gundrum
  • Publication number: 20150147442
    Abstract: A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow them to be treated; (d) milling the endosperm that is obtained in step (c) in order to homogenize the particle size to approximately 150-180 microns; (e) treating the germ in order to reduce the reactivity of the lipids contained therein; (f) treating the bran obtained in step (c) by: (f-i) separating the stream of bran coming from step (c) in order to produce a fine bran and a coarse bran, and (f-ii) milling the coarse bran from step (f-i) in order to obtain a pulverized bran with a particle diameter of approximately 180 microns; (g) mixing the endosperm from step (d), the germ from step (e), the fine bran from step (f-i), and the pulverized bran from step (f-ii) in a measurable and controlled manner
    Type: Application
    Filed: August 29, 2014
    Publication date: May 28, 2015
    Applicant: GRUPO ALTEX S.A. DE C.V.
    Inventors: Bernardino CASTILLO RODRIGUEZ, Alberto Gerardo SANCHEZ OLIVARES
  • Patent number: 8968816
    Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.
    Type: Grant
    Filed: February 14, 2012
    Date of Patent: March 3, 2015
    Assignee: General Mills, Inc.
    Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
  • Publication number: 20150056338
    Abstract: The present invention is directed to methods for preparing a potassium chloride composition useful for reducing sodium content and flavoring low solid food products, including mixing potassium chloride, a taste modifier, and a fat, at a temperature above the melting point of the fat, and cooling the mixture below the melting point of the fat to form the salt composition. Embodiments further include the addition of other chloride compositions, including sodium chloride, to potassium chloride, a taste modifier and a fat.
    Type: Application
    Filed: August 20, 2013
    Publication date: February 26, 2015
    Applicant: S&P Ingredient Development LLC
    Inventors: Sambasiva Rao Chigurupati, Pratik Nandan Bhandari, Dharma R. Kodali
  • Publication number: 20150044349
    Abstract: The present invention relates to plants with increased levels of water soluble carbohydrates, particularly fructan, in the stem and leaf sheath. The present invention also provides methods of identifying and/or producing these plants. In particular, the present invention relates to a novel class of polypeptides designated MYB13 which upregulate the expression of enzymes involved in fructan synthesis. The present invention further relates to a novel promoter element that can be used to express genes predominantly in the stem and leaf sheath during the early reproductive stage of a plant.
    Type: Application
    Filed: August 10, 2012
    Publication date: February 12, 2015
    Applicant: COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION
    Inventors: Gangping Xue, Cathrine Lynne Mcintyre, Maarten Christiaan Kooiker
  • Publication number: 20150033388
    Abstract: The invention relates to the wheat cultivar designated HV9W08-1836. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar HV9W08-1836. Also provided by the invention are tissue cultures of the wheat cultivar HV9W08-1836 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar HV9W08-1836 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: Sid Perry
  • Publication number: 20140335123
    Abstract: The present invention provides a composition to promote healthy weight and reduce diabetic complications. The composition provides biologically active ingredients that are combined in a food and provide dietary fiber, trace minerals and phytonutrients, wherein the composition may be used alone or in combination with other foods in a method for improving health.
    Type: Application
    Filed: April 24, 2014
    Publication date: November 13, 2014
    Inventor: Kyoungsik Pak
  • Publication number: 20140310832
    Abstract: The present invention relates to stress tolerant transgenic wheat plants. In particular, the present invention relates to stress tolerant transgenic wheat plants comprising an exogenous polynucleotide encoding a NAC transcription factor operably linked to a promoter capable of directing expression of the polynucleotide in a cell of the plant.
    Type: Application
    Filed: March 28, 2012
    Publication date: October 16, 2014
    Applicant: Commonwealth Scientific and Industrial Research Organisation
    Inventors: Cathrine Lynne McIntyre, Gangping Xue
  • Publication number: 20140220218
    Abstract: Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long chain polysaccharide.
    Type: Application
    Filed: February 4, 2014
    Publication date: August 7, 2014
    Applicant: THE QUAKER OATS COMPANY
    Inventor: Christopher M. COLEMAN
  • Publication number: 20140205709
    Abstract: The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, ?-glucan, fructan, non-starch polysaccharide, dietary fibre or resistant starch to improve one or more indicators of health in a mammal.
    Type: Application
    Filed: August 2, 2013
    Publication date: July 24, 2014
    Applicant: Commonwealth Scientific and Industrial Research Organisation
    Inventors: ZHONGYI LI, MATTHEW KENNEDY MORELL, STEPHEN ALAN JOBLING
  • Patent number: 8784927
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
    Type: Grant
    Filed: February 20, 2009
    Date of Patent: July 22, 2014
    Assignee: General Mills, Inc.
    Inventors: John H Hellweg, John D McKeehen, Michael Dietsch
  • Publication number: 20140199462
    Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
    Type: Application
    Filed: February 14, 2014
    Publication date: July 17, 2014
    Applicant: S & P INGREDIENT DEVELOPMENT, LLC
    Inventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
  • Patent number: 8778441
    Abstract: A method of making concentrated and high viscosity oatmeal based food product that contains an enhanced and desirable flavorant profile and is easily adaptable to portable meals and mass distribution. The oatmeal product can be incorporated into an on the go food item, while retaining the beneficial health characteristics of a porridge.
    Type: Grant
    Filed: November 12, 2009
    Date of Patent: July 15, 2014
    Inventor: Phillip Sky
  • Publication number: 20140193563
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Application
    Filed: March 13, 2014
    Publication date: July 10, 2014
    Applicant: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
  • Patent number: 8728553
    Abstract: A method for maintaining, optimizing, strengthening or promoting cardiovascular health of an individual, wherein an amount of menaquinone has been added to a food product such that the level of menaquinone is 5 to 5000 ?g per 100 g of food product.
    Type: Grant
    Filed: December 11, 2012
    Date of Patent: May 20, 2014
    Assignee: Nattopharma ASA
    Inventors: Paul Thomas Quinlan, Cees Vermeer
  • Publication number: 20140096276
    Abstract: A wheat cultivar, designated XY06-892, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar XY06-892, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar XY06-892 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar XY06-892, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar XY06-892, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar XY06-892 with another wheat cultivar.
    Type: Application
    Filed: October 3, 2012
    Publication date: April 3, 2014
    Inventor: Benjamin Moreno-Sevilla
  • Publication number: 20140037796
    Abstract: Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.
    Type: Application
    Filed: March 8, 2013
    Publication date: February 6, 2014
    Applicant: MOM BRANDS COMPANY
    Inventors: David Klaus Duffy, Molly Elizabeth McGurk Moen
  • Publication number: 20140037799
    Abstract: Agglomerated flavor clusters comprising a binder syrup, grain, sweetener, and flavoring agent, and hot cereal compositions comprising the agglomerated clusters are described. The agglomerated flavor clusters are hydroscopic and can be directly consumed similar to granola or mixed into a bulk hot cereal composition. When heated, the agglomerated flavor clusters liquefy and coat the grain components of the hot cereal composition providing a flavored hot cereal composition. As the agglomerated clusters exhibit reduced settling in hot cereal compositions, each single serving of the bulk hot cereal compositions of the disclosure comprises substantially the same flavor intensity and nutritional value.
    Type: Application
    Filed: March 8, 2013
    Publication date: February 6, 2014
    Applicant: MOM BRANDS COMPANY
    Inventors: David Klaus Duffy, Matthew John Engel
  • Publication number: 20130344194
    Abstract: The present invention is a nutritious composite flour composed of maize, flour, flour, and millet flours and food products containing the same for use in providing protein and energy to a subject.
    Type: Application
    Filed: October 6, 2011
    Publication date: December 26, 2013
    Inventor: C. Fordham von Reyn
  • Publication number: 20130323355
    Abstract: A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.
    Type: Application
    Filed: February 8, 2012
    Publication date: December 5, 2013
    Applicant: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Li Zhang, Robert L. Schmitt
  • Publication number: 20130316063
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Application
    Filed: August 5, 2013
    Publication date: November 28, 2013
    Applicant: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Publication number: 20130316043
    Abstract: A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product.
    Type: Application
    Filed: March 15, 2013
    Publication date: November 28, 2013
    Inventor: Siddhartha PURKAYASTHA
  • Patent number: 8586120
    Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
    Type: Grant
    Filed: May 13, 2011
    Date of Patent: November 19, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, C. Y. (Eric) Wang, Kenneth Maas, Alexander Gong, Mihaelos Nicholas Mihalos
  • Publication number: 20130260009
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Application
    Filed: March 29, 2012
    Publication date: October 3, 2013
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Patent number: 8541044
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: September 24, 2013
    Assignee: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Publication number: 20130243924
    Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.
    Type: Application
    Filed: April 16, 2013
    Publication date: September 19, 2013
    Inventors: Pratik N. Bhandari, Sambasiva Rao Chigurupati
  • Patent number: 8496983
    Abstract: A combined particulate solid and liquid container includes a base for holding a particulate solid; and a top removably attached to the base. The top includes a reservoir for holding a liquid and has an opening defined by a lower part projecting downwardly from the reservoir. The top also includes a port door removably attached to the opening and having a thermally-conductive insert projecting upwardly from the port door and into the reservoir when the port door covers the opening.
    Type: Grant
    Filed: September 23, 2008
    Date of Patent: July 30, 2013
    Assignee: Guateplast S.A.
    Inventors: Susan Rybar Michaeli, Roberto Tomas Rybar
  • Publication number: 20130183411
    Abstract: A cooked steel cut oatmeal product is shelf stable and supplied in a cup. The oatmeal product of the present invention allows people to enjoy a healthful steel cut oatmeal without the hassle and time needed for cooking it. The product of the present invention may simply be warmed and ready to eat while retaining its natural taste and texture.
    Type: Application
    Filed: January 16, 2012
    Publication date: July 18, 2013
    Inventor: Taejin Song
  • Publication number: 20130156924
    Abstract: Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high ? glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics.
    Type: Application
    Filed: May 8, 2012
    Publication date: June 20, 2013
    Inventors: Matthew Kennedy Morell, David Topping, Ian Leslie Batey
  • Publication number: 20130156893
    Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.
    Type: Application
    Filed: December 27, 2012
    Publication date: June 20, 2013
    Applicant: PEPSICO, INC.
    Inventor: PepsiCo, Inc.
  • Patent number: 8414954
    Abstract: The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.
    Type: Grant
    Filed: June 7, 2005
    Date of Patent: April 9, 2013
    Assignee: General Mills, Inc.
    Inventors: Christine Nowakowski, James R. Borek
  • Publication number: 20130078193
    Abstract: In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged sweetener release rate and that provide a prolonged sweetening sensation to the consumer. The pregelatinized starch comprises particles having a plurality of pores having a specific average pore diameter. The sweetener is disposed in at least one of the pores. At least 50% of the particles has an average particle size of at least 50 microns.
    Type: Application
    Filed: September 21, 2012
    Publication date: March 28, 2013
    Applicant: Nutrinova Nutrition Specialties & Food Ingredients Gmbh
    Inventor: Johann Wonschik
  • Patent number: 8367143
    Abstract: Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.
    Type: Grant
    Filed: November 16, 2009
    Date of Patent: February 5, 2013
    Assignee: General Mills, Inc.
    Inventors: Gregory A. Clanton, Monica DeCastro
  • Publication number: 20130019333
    Abstract: A wheat cultivar, designated SJ909-369, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ909-369, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ909-369 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ909-369, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ909-369, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ909-369 with another wheat cultivar.
    Type: Application
    Filed: July 12, 2011
    Publication date: January 17, 2013
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Kim Clifford Shantz
  • Patent number: 8309153
    Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
    Type: Grant
    Filed: May 9, 2011
    Date of Patent: November 13, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, C. Y. (Eric) Wang, Kenenth Maas, Alexander Gong, Mihaelos Nicholas Mihalos
  • Patent number: 8249946
    Abstract: A system and method for selecting, ordering and distributing customized food products is disclosed. In one embodiment, the method is a computer-implemented method comprising viewing a list of additives for creating a customized food product, selecting one or more additives from the list of additives to create the customized food product, and transmitting a request to purchase the customized food product, which is then distributed to the consumer. By communicating with the manufacturer as to personal needs and desires pertaining to health, activity level, organoleptic preferences and so forth, the consumer can now develop and order a customized food product to suit his or her particular tastes, using a real-time interactive communication link.
    Type: Grant
    Filed: August 17, 2007
    Date of Patent: August 21, 2012
    Assignee: General Mills, Inc.
    Inventors: Barrie R. Froseth, Raymond Bowers, Katy P. Dickson, Mike E. Geddis, Myer Joy, Paul Muller, Kimberly A. Nelson, Lisa R. Schroeder, Sheri M. Schellhaass, Jeffrey D. Thoresen Severts, Bernhard Van Lengerich, David E. Williams, Philip K. Zietlow
  • Publication number: 20120183646
    Abstract: The invention pertains to a plant or vegetable pulp composition comprising: a) plant or vegetable pulp comprising 5-30 wt % cell wall materials comprising or consisting of cellulose, hemicellulose, lignin and/or pectin, and/or fragments and/or hydrolysates thereof, wherein said pulp is obtained by disrupting plant or vegetable cell membranes and removing at least part of the intracellular content; b) 45-85 wt % of one or more water-soluble carbohydrate(s) selected from the group consisting of inulin, oligofructose, fructo-oligosaccharide, galacto-oligosaccharide, glucose, maltose, maltodextrins, polydextrose, sucrose, fructose, lactose, isomaltulose and polyols, and/or combinations thereof; and c) 5-25 wt % water, all numbers based on total weight of said composition. The invention also pertains to the method of preparing such a composition, and the use in (human) food applications.
    Type: Application
    Filed: July 16, 2010
    Publication date: July 19, 2012
    Inventor: Adrianus Marinus Maria de Laat
  • Publication number: 20120171351
    Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
    Type: Application
    Filed: July 20, 2010
    Publication date: July 5, 2012
    Applicant: SOLAE, LLC
    Inventor: Santiago Solorio
  • Publication number: 20120151635
    Abstract: Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding CCA1, GLK1 or bZIP1, operably linked to a plant-specific promote, wherein the CCA1, GLK1 or bZIP1 is ectopically overexpressed in the transgenic plants, and wherein the promoter is optionally a constitutive or inducible promoter. In other embodiments, transgenic plants in which express a lower level of CCA1, GLK1 or bZIP1 are provided. Also provided herein are commercial products (e.g., pulp, paper, paper products, or lumber) derived from the transgenic plants (e.g., transgenic trees) produced using the methods provided herein.
    Type: Application
    Filed: February 10, 2012
    Publication date: June 14, 2012
    Inventors: Gloria Coruzzi, Rodrigo A. Gutierrez, Damion C. Nero
  • Publication number: 20120094001
    Abstract: Small oat groats and fines are used in quick hydration cooked and cold cereal products.
    Type: Application
    Filed: December 17, 2009
    Publication date: April 19, 2012
    Applicant: THE QUAKER OATS COMPANY
    Inventors: Jim Hansa, Joe Griebat, Jerome Kessler
  • Patent number: 8114462
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
    Type: Grant
    Filed: February 19, 2009
    Date of Patent: February 14, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: John H Hellweg, John D McKeehen, Michael Dietsch
  • Patent number: 8097290
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
    Type: Grant
    Filed: February 20, 2009
    Date of Patent: January 17, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: John H Hellweg, John D McKeehen, Michael Dietsch
  • Publication number: 20120003690
    Abstract: The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.
    Type: Application
    Filed: January 15, 2010
    Publication date: January 5, 2012
    Applicant: Danisco A/S
    Inventors: Jens Frisbaek Sorensen, René Mikkelsen, Charlotte Horsmans Poulsen, Karsten Matthias Kragh
  • Patent number: 8053010
    Abstract: Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better flavored bran. The treated bran is useful as an ingredient for use in products such as flour based food products such as flours, pastas, dry mixes, refrigerated uncooked doughs, pet foods, ready-to-eat cereals, breads, tortilla, and grain based snacks.
    Type: Grant
    Filed: December 4, 2001
    Date of Patent: November 8, 2011
    Assignee: General Mills, Inc.
    Inventors: Adelmo Monsalve-Gonzalez, Aruna Prakash
  • Patent number: 8043643
    Abstract: Cereal pieces at least partially coated with a composition typically containing a starch component, generally a wheat starch or a dextrin component, are provided. The coating composition provides the cereal pieces with enhanced resistance to breakage and superior ability to retain their texture and strength in milk or other liquids compared to traditional cereal pieces.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: October 25, 2011
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Cheree L. B. Stevens, John F. Stevens
  • Patent number: 8039037
    Abstract: A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has a second moisture content that is greater than the first moisture content of the rice pellets. The plurality of rice pellets are then embedded within the cooked cereal grain mixture to create a multicomponent mixture. A multicomponent pellet is formed from the multicomponent mixture. The multicomponent pellet is then formed into a flake. The flake is heated to create a multi-textured flake. Based on the moisture differential between the cooked cereal grain and the plurality of rice pellets, the plurality of rice pellets expand to create a blistered appearance on the multi-textured flake.
    Type: Grant
    Filed: March 30, 2009
    Date of Patent: October 18, 2011
    Assignee: Kellogg Company
    Inventors: James Whitham, Wolfgang Demelt, Paul Neumann, Brinda Govindarajan, Viswas M. Ghorpade, Tamila Williams
  • Patent number: 7976888
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is fractionated into a coarse and fine oat bran sub-streams. The oat bran sub-streams are each is subjected to second roller milling step and then bolted. The second bolting of oat bran is then subjected to a third round of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour.
    Type: Grant
    Filed: September 21, 2007
    Date of Patent: July 12, 2011
    Assignee: General Mills IP Holdings II, LLC
    Inventors: John H. Hellweg, John D. McKeehen, Michael Dietsch
  • Publication number: 20110165305
    Abstract: The present invention relates to a method for preparing a protein hydrolysate. The invention further relates to a protein hydrolysate produced using the method, and to food products comprising such protein hydrolysate.
    Type: Application
    Filed: July 17, 2009
    Publication date: July 7, 2011
    Applicants: Novozymes A/S, Solae LLC
    Inventors: Gitte Budolfsen Lynglev, Peter Rahbek Oestergaard, Lars Lehmann Hilling Christensen, Tine Hoff, Daniel U. Staerk, Theodore M. Wong, Phillip s. Kerr
  • Publication number: 20110151090
    Abstract: The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%.
    Type: Application
    Filed: December 18, 2009
    Publication date: June 23, 2011
    Applicant: NEW INDUSTRIES
    Inventor: Robert HARRIS