Animal Meat Derived Component Patents (Class 426/92)
  • Patent number: 10669524
    Abstract: Provided is a large-scale cell culture system for producing products without harming animals. Also provided is a method for making meat products using this cell culture system. Further provided is a method for making personal care products using this cell culture system, as well as a method for making nutritional supplements using this cell culture system.
    Type: Grant
    Filed: August 24, 2018
    Date of Patent: June 2, 2020
    Assignee: FORK & GOODE, INC.
    Inventors: Gabor Forgacs, Niyati Gupta
  • Patent number: 10104903
    Abstract: Animal feeds comprising at least one kibble comprising a colored appearance. The colored appearance can communicate to a purchaser of the animal feed that the kibble provides a health benefit. The kibble can further comprise an active, such as a Probiotic, that provides a health benefit. The active kibbles can be mixed with non-active kibbles.
    Type: Grant
    Filed: July 31, 2009
    Date of Patent: October 23, 2018
    Assignee: Mars, Incorporated
    Inventors: Gregory Dean Sunvold, Rebecca Massie Grey, Patrick Joseph Corrigan, Michelle Marie Houston
  • Patent number: 9961924
    Abstract: This invention provides a feed for fish farming which is excellent in terms of stability of feed supply and feed shelf life and which has excellent feed intake and feed efficiency. The feed for fish farming has an outer layer and an inner layer, characterized in that a composition constituting the outer layer has a breaking stress of 5×104 to 1×106 N/m2, a cohesiveness (30%) of 0.4 to 1.0, and a breaking strain of 30 to 80%. The feed for fish farming is characterized by having an outer layer constructed from a heat-induced gel which comprises a protein and/or a starch, and an inner layer comprising a composition which contains nutrient ingredients having fish meal and an oil as essential ingredients.
    Type: Grant
    Filed: March 24, 2010
    Date of Patent: May 8, 2018
    Assignee: Nippon Suisan Kaisha, Ltd.
    Inventors: Tsuyoshi Goto, Yasuhiro Fukuda, Itaru Shioya, Hideki Nikaido, Yosuke Tanaka, Taeko Kousaka
  • Patent number: 9943091
    Abstract: A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.
    Type: Grant
    Filed: July 17, 2017
    Date of Patent: April 17, 2018
    Inventor: Nicholas J. Singer
  • Patent number: 9750242
    Abstract: The present invention relates to baits, especially baits to be used in humane methods for controlling feral omnivore populations. The invention also relates to methods of manufacturing the baits.
    Type: Grant
    Filed: March 4, 2014
    Date of Patent: September 5, 2017
    Assignee: Invasive Animals Ltd.
    Inventors: Linton Drew Staples, Steven Lapidge, Brendan Cowled, Simon Humphrys
  • Patent number: 9603377
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b.
    Type: Grant
    Filed: February 11, 2010
    Date of Patent: March 28, 2017
    Assignee: Burcon NutraScience (MB) Corp.
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Patent number: 9185923
    Abstract: A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure.
    Type: Grant
    Filed: November 1, 2012
    Date of Patent: November 17, 2015
    Assignee: XEROX CORPORATION
    Inventors: David Allen Mantell, Andrew W. Hays, Zahra C. Langford
  • 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: 9028239
    Abstract: The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has an introduction area through which the mass is the fed to the cavities. The invention further relates to a molding device and to a process for operating the inventive mass distribution device.
    Type: Grant
    Filed: May 5, 2014
    Date of Patent: May 12, 2015
    Assignee: GEA Food Solutions Bakel B.V.
    Inventor: Hendrikus Petrus Gerardus Van Gerwen
  • Publication number: 20150099041
    Abstract: Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.
    Type: Application
    Filed: December 15, 2014
    Publication date: April 9, 2015
    Applicant: The Hillshire Brands Company
    Inventors: Joshua S. Carlson, Yelena Y. Pinkevich, Barbara K. Schmitt, Dejing Fu, Glenn Wille
  • Publication number: 20150099040
    Abstract: A topping for snack food products comprising large food flakes pre-coated with an adhesive and a method for applying the pre-coated food flakes to a food substrate to produce a topped snack food product. 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. The food flakes may be pieces of vegetables, fruits, meats, cheeses, grains, herbs or spices that complement the food substrate. The pre-coated food flakes are heated to partially liquefy the adhesive coating and then are applied to the food substrates. 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: October 9, 2013
    Publication date: April 9, 2015
    Applicant: Frito-Lay North America, Inc.
    Inventor: Hanny Kanafani
  • Patent number: 8999409
    Abstract: The invention relates to an animal feed for dogs or cats based on animal tissue, water, and hydrocolloid as a thickener, wherein the animal feed includes a water content of at least 80% by weight, preferably at least 85% by weight. According to the invention, said feed is liquid at room temperature, has a fat content at least 1% by weight and less than 5% by weight, and is packed in a tubular bag, wherein the top side and the bottom side thereof are welded at a welding surface at a front end and back end of the tubular bag, and a designed fracture point for tearing open the bag is provided at the front end in the welding surface.
    Type: Grant
    Filed: May 21, 2010
    Date of Patent: April 7, 2015
    Assignee: Growth Finance Plus AG
    Inventor: Helmut Deuerer
  • Publication number: 20150086678
    Abstract: A caramel treats structure contains a body on which sticky ingredient is poured and crisp ingredient and crushed nuts are sprayed; wherein the sticky ingredient sticks the crisp ingredient and the crushed nuts on the body. Accordingly, the caramel treats structure contains the body with the sticky ingredient, the sticky ingredient, and the crushed nuts, thereby having various flavors.
    Type: Application
    Filed: September 23, 2013
    Publication date: March 26, 2015
    Inventor: Chin-Shih Chen
  • Publication number: 20150079238
    Abstract: Edible microcarriers, including microcarrier beads, microspheres and microsponges, appropriate for use in a bioreactor to culture cells that may be used to form a comestible engineered meat product. For example, the edible microcarriers described herein may include porous microcarriers that may be used to grow cells (e.g., smooth muscle cells) and may be included with the cells in the final engineered meat product, without requiring modification or removal of the cells from the microcarriers. In a particular example, the edible microcarriers may be formed of cross-linked pectin, such as pectin-thiopropionylamide (PTP), and RGD-containing polypeptide, such as thiolated cardosin A. Methods of forming edible microcarriers, methods of using the edible microcarriers to make engineered meat, and engineered meat including the edible microcarriers are also described herein.
    Type: Application
    Filed: September 15, 2014
    Publication date: March 19, 2015
    Inventors: Francoise Suzanne MARGA, Brendan Patrick PURCELL, Gabor FORGACS, Andras FORGACS
  • Publication number: 20150064312
    Abstract: The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same.
    Type: Application
    Filed: August 26, 2014
    Publication date: March 5, 2015
    Inventors: Minoru Noda, Kazuki Tomiyama, Naoki Takamoto, Isamu Yoshino, Kiyoharu Miyamoto, Koichi Ueda, Haruhiko Hamaguti
  • Patent number: 8945643
    Abstract: Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.
    Type: Grant
    Filed: August 20, 2009
    Date of Patent: February 3, 2015
    Assignee: The Hillshire Brands, Company
    Inventors: Joshua S. Carlson, Yelena Y. Pinkevich, Barbara K. Schmitt, Dejing Fu, Glenn Wille
  • Publication number: 20150024057
    Abstract: A method and composition are provided for coating a component to achieve colon-targeted delivery. A component is coated with a fructose-based non-digestible carbohydrate such as a inulin, fructo-oligosaccharide or neosugar. The coated component is orally administered to a monogastric animal. The non-digestible coating causes the composition to pass through the stomach and small intestine without being degraded, and delivers the component to the colon where the coating is digested by microbial fermentation and the component is released.
    Type: Application
    Filed: August 11, 2014
    Publication date: January 22, 2015
    Inventor: Guy W. Miller
  • Publication number: 20150004284
    Abstract: In a pet food for a senior cat, and the like, for which strict adjustment of the content of the mineral component is required, to provide a pet food excellent in terms of palatability at the same time while stabilizing the quality by the strict adjustment of the mineral component. the content ratio of free amino acid present on the surface of pet food pellets is 5.0% or more relative to total free amino acid of the pet food, and a fluctuation range as defined by the maximum to the minimum value of total mineral content among ten lots of product is 1.0% or less.
    Type: Application
    Filed: December 17, 2012
    Publication date: January 1, 2015
    Inventors: Junya Sakoda, Takahiro Usui
  • Patent number: 8919569
    Abstract: Methods and apparatus for separating and removing aflatoxin-contaminated corn from batches of corn by a floating process, thus producing a distinguishable floating mat of contaminated corn and a separate submerged bed of uncontaminated and less contaminated corn. The methods of this disclosure include removing the floating contaminated corn mat by a vacuum mechanism or by liquid flow. The methods reduce the aflatoxin level in the submerged corn bed as much as 80% from the initial aflatoxin level, while removing no more than 15% from the batch of corn.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: December 30, 2014
    Assignee: Cargill, Incorporated
    Inventors: Nicholas Wayne Bethke, Chad Allen Conard, Lawrence E. Fosdick, Eugene Joseph Fox, Donald Grunig, Steven W. Kirkvold, Abhay R. Ladhe, Jacob A. Leland, Joseph Michael Lewis, Eugene Max Peters, Jr., Anthony John Schanilec, Riley Neil Smith, Eric Sumner, Ping Yang, Jill Louise Zullo
  • Patent number: 8906434
    Abstract: The present invention provides animal food compositions comprising high quality proteins and highly digestible carbohydrates which result in reduced stool production and stool odor upon ingestion by an animal, and methods for use.
    Type: Grant
    Filed: July 9, 2007
    Date of Patent: December 9, 2014
    Assignee: Hill's Pet Nutrition, Inc.
    Inventors: Ryan Michael Yamka, Kim Gene Friesen
  • Patent number: 8900649
    Abstract: A pet chew includes an outer layer; and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including at least one of potato and sweet potato.
    Type: Grant
    Filed: May 30, 2014
    Date of Patent: December 2, 2014
    Assignee: Wenzhou Yuxiang Pet Product Co., Ltd.
    Inventors: Zuxi Chen, Zuhua Chen, Xiang Chen
  • Publication number: 20140308401
    Abstract: A health food made of grain and a manufacturing method thereof that keep its nutrition of the ingredients effectively, and take into account the health care effects at the same time. It contains the following ingredients: flour, egg yolk, butter, evaporated milk, yellow rice, tortoise powder, glabrous greenbrier rhizome powder, grass jelly powder, Ganoderma Lucidum powder. The rice and wheat flour of raw materials are processed into semi-finished products, and then fruits, vegetables, meats, eggs, seafood, and herbal medicines are added to make the foods containing rice and flour, which can effectively retain nutritional ingredients, not only to meet needs of carbohydrates, protein, fat, dietary fiber, minerals and vitamins of a human body, but also provide multiple health benefits, different flavors, being aesthetically appealing and taste good.
    Type: Application
    Filed: April 16, 2013
    Publication date: October 16, 2014
    Applicant: WAN JIN SHAN LILMITED
    Inventor: Yat Hung TAM
  • 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: 20140272008
    Abstract: Methods for preparing boneless thigh meat poultry products from poultry thighs comprise isolating a portion of thigh meat (a “premium thigh cut”) that cooks more evenly than the thigh generally and has an appealing texture. The methods provide boneless thigh products that have a low fat content, and are substantially free of undesirable components such as sinew and cartilage.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventor: George Wilson
  • 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: 20140255553
    Abstract: An edible pet chew has a member of meat based material. As a first aspect of present invention, the edible pet chew has a chewy sheet of meat based material. As another aspect, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. As another aspect, the edible pet chew has a THREE-DIMENSIONAL-SHAPE meat based material member and additionally an edible material member wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a THREE-DIMENSIONAL-SHAPE meat based material member wrapped therein. Other aspects of present invention provide a method for making the edible pet chew with the essential member of meat based material chewy sheet member or THREE-DIMENSIONAL-SHAPE member.
    Type: Application
    Filed: May 28, 2014
    Publication date: September 11, 2014
    Applicant: Shanghai Sunlight Electronic Weighting Apparatus Co., Ltd.
    Inventor: Guangqiang Xu
  • Publication number: 20140255554
    Abstract: The invention provides food compositions having a chewy texture and methods for making the chewy food compositions. In one aspect, the food composition includes a moisture content and an Aw sufficient to provide the food composition with a chewy texture. In one aspect, an outer shell having a chewy texture encloses a soft meaty inner filling. The shell can have a moisture content ranging from about 15% to about 24% and an Aw ranging from about 0.7 to about 0.84.
    Type: Application
    Filed: August 29, 2012
    Publication date: September 11, 2014
    Inventors: Fanny Bigeard, Patrick Pibarot, Pierre Reynes, Robert Tellier
  • 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: 20140212453
    Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
    Type: Application
    Filed: November 26, 2013
    Publication date: July 31, 2014
    Inventor: Alice Chang
  • Patent number: 8765202
    Abstract: A method of manufacture and a microwave or thermally cookable or reheatable food product comprises a substrate coated with an aqueous coating composition and a fine crumb to form a layer of fine crumb encasing the substrate. This is coated with a batter composition to form a batter coating and optionally a layer of outer crumb. Application of the aqueous coating allows formation of a complete coating on the substrate allowing adhesion of the fine crumb to the entire surface forming an integral shell of the fine crumb.
    Type: Grant
    Filed: April 21, 2010
    Date of Patent: July 1, 2014
    Assignee: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20140161927
    Abstract: A ready to eat seafood patties, seafood balls, and seafood burgers system having ingredients combined in proportions substantially including: seafood; binding agent; and seasoning. The seafood is cooked to make the seafood patty. The binding agent binds the seafood into desired different shapes and sizes of the seafood patties, balls, and burgers. The seafood, the binding agent, and the seasoning are combined.
    Type: Application
    Filed: April 16, 2013
    Publication date: June 12, 2014
    Inventor: Alice Chang
  • Publication number: 20140154361
    Abstract: The invention provides ravioli analogs. In one aspect, the ravioli analog comprises a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same. In another aspect, a method for making ravioli analogs comprises co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. In yet another aspect, a blended food composition comprises one or more ravioli analogs and one or more other comestible ingredients.
    Type: Application
    Filed: November 25, 2013
    Publication date: June 5, 2014
    Applicant: NESTEC SA
    Inventor: Lynn Ann Gerheart
  • Patent number: 8734875
    Abstract: A food product includes a pocket formed from dough, a portion of a food stuffing material captured within the pocket, and a protrusion coupled to the pocket. The protrusion is capable of being grasped and, when so grasped, the pocket is capable of being supported by the protrusion. A method of manufacturing such a food product is also disclosed. The food product relates to pocket-foods such as pierogies, ravioli, and similar foods.
    Type: Grant
    Filed: May 2, 2011
    Date of Patent: May 27, 2014
    Assignee: Innovaport LLC
    Inventor: John T. Pienkos
  • Patent number: 8728554
    Abstract: A method of manufacture and a food product with a substrate impregnated with a stabilizer composition, the impregnated substrate coated with an aqueous or gel coating. The impregnation of the core with the stabilizer contributes to the moisture content of the core during subsequent cooking or reheating. The coating exhibits good adhesion to the impregnated substrate, and can facilitate adhesion of subsequently applied crumb or other fine particles and serve as an additional barrier to loss of moisture from the substrate during the subsequent cooking or reheating.
    Type: Grant
    Filed: April 21, 2010
    Date of Patent: May 20, 2014
    Assignee: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • 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
  • Publication number: 20140113029
    Abstract: An extended shelf life sandwich and a method of forming the sandwich is provided. The method includes processing meat to be used in the sandwich. The processing includes: applying a humectant to a meat; acidulating the meat; drying the meat until a water activity of no less than 0.85 is achieved. The process is completed by wrapping the processed meat into a bread-type product.
    Type: Application
    Filed: October 17, 2013
    Publication date: April 24, 2014
    Applicant: HORMEL FOODS CORPORATION
    Inventors: Ryan R. Timm, Tami M. Langstaff, Steven L. Corkill
  • 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
  • Patent number: 8703216
    Abstract: Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.
    Type: Grant
    Filed: July 26, 2012
    Date of Patent: April 22, 2014
    Assignee: The Curators of the University of Missouri
    Inventors: Gabor Forgacs, Francoise Marga, Karoly Robert Jakab
  • Patent number: 8697161
    Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
    Type: Grant
    Filed: November 8, 2010
    Date of Patent: April 15, 2014
    Assignee: The Hillshire Brands Company
    Inventors: Thomas B. Burroughs, Jeffrey L. Bloomer, Greg J. Sykes
  • Publication number: 20140093618
    Abstract: Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.
    Type: Application
    Filed: November 27, 2013
    Publication date: April 3, 2014
    Applicant: The Curators Of the University of Missouri
    Inventors: Gabor FORGACS, Francoise MARGA, Karoly Robert JAKAB
  • Publication number: 20140087019
    Abstract: A ready to eat seafood sausages and seafood balls comestible includes ingredients combined in proportions substantially including: seafood; casing; and seasoning(s). The seafood is cooked to make the seafood sausage. The casing has a hollow interior for holding the seafood and the seasonings in combination. The ready to eat seafood sausages and seafood balls comestible is prepared by intermixing the seafood, and the seasonings, when prepared are cooked and inserted into the casing, the ready to eat seafood sausages and seafood balls comestible being high in nutrition, including protein, vitamins, and minerals, and have less cholesterol than red meat and suitable for readily consuming.
    Type: Application
    Filed: April 16, 2013
    Publication date: March 27, 2014
    Inventor: Alice Chang
  • Publication number: 20140087030
    Abstract: The ready to eat deep fried seafood as appetizer and snack food comestible includes ingredients combined in proportions substantially including: seafood; cooking oils; and seasonings. The seafood is prepared by washing and removing internal organs. The seafood and seasonings are combined. The ready to eat deep fried seafood as appetizer and snack food are prepared by intermixing the seasonings with the seafood and cooking oils, when prepared are deep fried, the seafood when deep fried are high in nutrition, including carbohydrates, vitamins, minerals, and antioxidants suitable for readily consuming as an appetizer and a snack.
    Type: Application
    Filed: April 16, 2013
    Publication date: March 27, 2014
    Inventor: Alice Chang
  • Publication number: 20140044838
    Abstract: An edible pet chew has a member of meat based material chewy sheet. The “meat based material” chewy sheet imitates the durability and strength property of known rawhide sheet and simultaneously has inherent attraction to dogs with meat in its formula. A first aspect of present invention is that, the edible pet chew has a SINGLE chewy sheet of meat based material. A second aspect of present invention is that, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. A third aspect of present invention is that, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. A forth aspect of present invention provides a method for making the edible pet chew with the essential member of meat based material chewy sheet.
    Type: Application
    Filed: October 21, 2013
    Publication date: February 13, 2014
    Inventor: Guangqiang Xu
  • Publication number: 20140030387
    Abstract: The invention relates to an animal protein concentrate, fit for the human consumption, elaborated on basis of a fish protein. More specifically, this invention relates with micro-particle matrix or multicore of fish protein and gelatin, optionally coated, fit for the elaboration of processed food for human consumption.
    Type: Application
    Filed: July 23, 2013
    Publication date: January 30, 2014
    Inventors: Cristian Cifuentes Larios, Simón Salosny Hübner
  • Patent number: 8609166
    Abstract: The invention concerns a food composition, in particular an animal food composition, comprising a coating designed to provide a roasted appearance to the cooked product, said coating including at least a pigment or colorant source and a protein source.
    Type: Grant
    Filed: January 14, 2003
    Date of Patent: December 17, 2013
    Assignee: Nestec S.A.
    Inventors: Jean-Marie Laborbe, Frédéric Lefebvre
  • Publication number: 20130330443
    Abstract: A food product is provided. Methods of making a food product are provided.
    Type: Application
    Filed: June 11, 2012
    Publication date: December 12, 2013
    Applicant: Davey Foods LLC
    Inventors: Robert Napoletano, Matthew Medici, David Preston, Brett Waddington
  • Publication number: 20130309367
    Abstract: The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.
    Type: Application
    Filed: May 17, 2013
    Publication date: November 21, 2013
    Applicant: Nestec SA
    Inventors: Patrick Pibarot, David Komarek
  • Publication number: 20130273206
    Abstract: The embodiments herein provide an all-natural soft and dry food in one products for pets, and a method of manufacturing the same. According to an embodiment herein, the food product comprises a hard outer shell made up of animal-based protein with a moisture content of 10-15% and a soft and highly moist inner core. The soft and dry food meets the health requirement of pets as they have naturally evolved to ingest and digest foods by providing teeth cleaning attributes, maintaining proper sugar, glycemic levels etc. The soft and dry food eliminates the need for adding wet canned food to make the pet to consume the food. The soft and dry food provides inherent palatability and moisture content. The manufacturing process comprises pre-processing, conditioning and extrusion, drying, cooling, enrobing and finally packaging finished product. In the drying step, the extruded food sample is subjected to three-step heating cycle.
    Type: Application
    Filed: April 12, 2012
    Publication date: October 17, 2013
    Inventor: Reynolds Ellsworth Moulton
  • Publication number: 20130266696
    Abstract: Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of hardened cheese, such as hardened yak cheese made for pet consumption. Some pet chew products may comprise hardened cheese, dry animal tissue such as a bully stick, and a sugar protein bond joining the hardened cheese and the dry animal tissue.
    Type: Application
    Filed: April 8, 2013
    Publication date: October 10, 2013
    Applicant: HIMALAYAN CORPORATION
    Inventors: SUMAN K. SHRESTHA, SUJAN K. SHRESTHA, NISHES SHRESTHA