Goods & Services

Frozen confections; Non-dairy frozen confections

Goods & Services

Frozen confections; Non-dairy frozen confections

Goods & Services

(1) Milk and milk products; yogurt; cheese; dairy substitutes; non-dairy milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely, milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; yogurt-based snack foods; fruit purees, non-dairy creamers; creamers for beverages; butter; eggs; Coffee creamers; Coffee cream in the form of powder; Milk-based beverages containing coffee. (2) Coffee; tea; coffee-based beverages; tea-based beverages; iced tea; coffee substitutes; artificial coffee; coffee in brewed form; cold brew coffee; cold brew coffee concentrate; flavouring and sweetening syrups to add to coffee beverages; coffee drinks; mixtures of coffee; instant coffee; coffee concentrates; coffee extracts; coffee pods; iced coffee; caffeinated coffee shots; caffeinated concentrates for making coffee drinks; coffee beverages with milk; ice beverages with a coffee base; extracts of coffee for use as flavours in foodstuffs. (3) Mineral water [beverages]; still or sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit or vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; energy drinks; energy drinks containing caffeine; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages, namely, concentrates and powders used in the preparation of fruit-flavoured non-alcoholic beverages; non-alcoholic plant-based beverages, except substitutes for milk products; syrup for making lemonade; tonic water.

Goods & Services

Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; yogurt-based snack foods; fruit purees, non-dairy creamers; creamers for beverages; butter; eggs; Coffee creamers; Coffee cream in the form of powder; Milk-based beverages containing coffee. Coffee; tea; coffee-based beverages; tea-based beverages; iced tea; coffee substitutes; artificial coffee; coffee in brewed form; cold brew coffee; cold brew coffee concentrate; flavouring and sweetening syrups to add to coffee beverages; coffee drinks; mixtures of coffee; instant coffee; coffee concentrates; coffee extracts; coffee pods; iced coffee; caffeinated coffee shots; caffeinated concentrates for making coffee drinks; coffee beverages with milk; ice beverages with a coffee base; extracts of coffee for use as flavours in foodstuffs. Mineral water [beverages]; still or sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit or vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; energy drinks; energy drinks containing caffeine; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages; syrup for making lemonade; tonic water.

Goods & Services

Coffee; Coffee-based beverages; Prepared coffee and coffee-based beverages; Iced coffee

Goods & Services

Coffee creamer; Creamers for beverages; Non-dairy creamer Coffee-based beverages; Iced coffee

Goods & Services

(1) Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely, milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; frozen, prepared, dried, preserved and packaged meals consisting primarily of meat, fish, poultry, ham, vegetables and game; yogurt-based snack foods; fruit purees, non-dairy creamers; creamers for beverages; butter; eggs. (2) Cereals and preparations made from cereals; breakfast cereals; cereal bars; muesli; snack food, cereal-based; snack food, rice-based; biscuits; high-protein cereals bars; energy bars other than for dietary and medical purposes; cakes; pastries; sugar confectionery; dessert mousses [confectionery]; pancakes; waffles; coffee; tea; chocolate; cocoa-based beverages; chocolate-based beverages; coffee-based beverages; tea-based beverages; coffee substitutes; artificial coffee; custard; ice cream; sherbets [ices]; edible ices; fruit coulis [sauces]; chocolate-based spreads; chocolate spreads containing nuts; desserts made from plant-based ingredients; puddings; sauces [condiments] (3) Mineral water [beverages]; still and sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit and vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; tonic; energy drinks; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages

Goods & Services

Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; frozen, prepared, dried, preserved or packaged meals consisting primarily of meat, fish, poultry, ham, vegetables and game; yogurt-based snack foods; fruit purees; non-dairy creamers; creamers for beverages; butter; eggs. Cereals and preparations made from cereals; breakfast cereals; cereal bars; muesli; snack food, cereal-based; snack food, rice-based; biscuits; high-protein cereals bars; energy bars other than for dietary or medical purposes; cakes; pastries; sugar confectionery; dessert mousses [confectionery]; pancakes; waffles; coffee; tea; chocolate; cocoa-based beverages; chocolate-based beverages; coffee-based beverages; tea-based beverages; coffee substitutes; artificial coffee; custard; ice cream; sherbets [ices]; edible ices; fruit coulis [sauces]; chocolate-based spreads; chocolate spreads containing nuts; desserts made from plant-based ingredients; puddings; sauces (condiments). Mineral water [beverages]; still or sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit or vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; tonic; energy drink; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages.

Goods & Services

(1) Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely, milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; frozen, prepared, dried, preserved and packaged meals consisting primarily of meat, fish, poultry, ham, vegetables and game; yogurt-based snack foods; fruit purees, non-dairy creamers; creamers for beverages; butter; eggs. (2) Cereals and preparations made from cereals; breakfast cereals; cereal bars; muesli; snack food, cereal-based; snack food, rice-based; biscuits; high-protein cereals bars; energy bars other than for dietary and medical purposes; cakes; pastries; sugar confectionery; dessert mousses [confectionery]; pancakes; waffles; coffee; tea; chocolate; cocoa-based beverages; chocolate-based beverages; coffee-based beverages; tea-based beverages; coffee substitutes; artificial coffee; custard; ice cream; sherbets [ices]; edible ices; fruit coulis [sauces]; chocolate-based spreads; chocolate spreads containing nuts; desserts made from plant-based ingredients; puddings; sauces [condiments] (3) Mineral water [beverages]; still and sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit and vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; tonic; energy drinks; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages

Goods & Services

Milk and milk products; yogurt; cheese; dairy substitutes; milk substitutes; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes; plant-based milk and milk products, namely milks derived from plants, vegetables, grains, nuts, seeds, beans and fruits; almond milk, cashew milk, coconut milk, hazelnut milk, nut milk, oat milk, peanut milk, rice milk, soy milk, all the aforementioned products being plain or flavored; cottage cheese; milk beverages, milk predominating; compotes; fruit-based snack foods; nut-based snack bars; seed-based snack bars; probiotic dairy-based snack bar; powdered milk; frozen, prepared, dried, preserved or packaged meals consisting primarily of meat, fish, poultry, ham, vegetables and game; yogurt-based snack foods; fruit purees; non-dairy creamers; creamers for beverages; butter; eggs. Cereals and preparations made from cereals; breakfast cereals; cereal bars; muesli; snack food, cereal-based; snack food, rice-based; biscuits; high-protein cereals bars; energy bars other than for dietary or medical purposes; cakes; pastries; sugar confectionery; dessert mousses [confectionery]; pancakes; waffles; coffee; tea; chocolate; cocoa-based beverages; chocolate-based beverages; coffee-based beverages; tea-based beverages; coffee substitutes; artificial coffee; custard; ice cream; sherbets [ices]; edible ices; fruit coulis [sauces]; chocolate-based spreads; chocolate spreads containing nuts; desserts made from plant-based ingredients; puddings; sauces [condiments]. Mineral water [beverages]; still or sparkling water (mineral or not); flavored waters (mineral or not); flavored drinks; fruit beverages and fruit juices; fruit or vegetable-based beverages; vegetable beverages and vegetable juices; non-alcoholic beverages; protein drinks; protein-enriched sports beverages; waters enriched with nutrients (not being for medical use); beverages enriched with additional minerals (not being for medical use); beverages enriched with added vitamins (not being for medical use); mineral-enriched non-alcoholic beverages; smoothies; lemonades; sodas; tonic; energy drink; isotonic beverages; pastilles for effervescing beverages; powders for effervescing beverages; syrups and other preparations for making non-alcoholic beverages; non-alcoholic plant-based beverages.

Goods & Services

Almond milk; Almond milk-based beverages; Coconut milk-based beverages; Coffee creamer; Milk substitutes; Non-dairy creamer; Nut milk; Nut milk-based beverages; Soy yogurt; Coconut milk; Non-dairy milk substitutes; Oat milk; Plant-based milk substitutes; Soy milk; Soy milk beverages; Non-dairy yogurt alternatives

Goods & Services

Adult dress-up costumes in the nature of a coffee creamer bottle; Halloween costumes

Abstract

The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt % and a carbohydrate content equal to or lower than 3.3 wt %. A skim milk having a protein content ranging from 2.5 to 4.5 wt % and a carbohydrate content ranging from 4.5 to 5.5 wt % is used as the starting material in the disclosed process.

IPC Classes  ?

• A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
• A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
• B01D 61/14 - UltrafiltrationMicrofiltration

Abstract

The invention describes the use of sugar beet pectin stabilized oil in water emulsions with plant based foods.

IPC Classes  ?

• A23L 29/231 - PectinDerivatives thereof
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers

Goods & Services

(1) Coffee creamers; non-dairy creamers

Goods & Services

Coffee creamer; Creamers for beverages; Non-dairy creamer

Goods & Services

Coffee creamer; Creamers for beverages; Non-dairy creamer

Abstract

Inulin compositions and plant-based dairy milk alternatives containing these inulin compositions and processes for the preparation and use thereof.

IPC Classes  ?

• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
• A23C 13/14 - Cream preparations containing milk products or milk components
• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives

Goods & Services

Non-dairy milk substitutes; Oat milk

Abstract

Inulin compositions and plant-based dairy milk alternatives containing these inulin compositions and processes for the preparation and use thereof.

IPC Classes  ?

• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23L 11/65 - Soy drinks
• A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp

Goods & Services

Almond milk; Almond milk-based beverages; Coffee creamer; Non-dairy creamer; Plant-based milk substitutes

Goods & Services

Coffee creamer; Creamers for beverages; Non-dairy creamer

Goods & Services

Milk substitutes; Soy milk; Soy milk-based beverages; Non-dairy milk substitutes; Plant-based milk substitutes

Goods & Services

Coconut milk; Coconut milk for culinary purposes; Coconut milk-based beverages; Milk substitutes; Non-dairy milk substitutes

Goods & Services

Milk substitutes; Nut milk; Non-dairy milk substitutes

Goods & Services

Milk substitutes; Oat milk; Non-dairy milk substitutes; Plant-based milk substitutes Grain-based beverages

Goods & Services

Almond milk; Milk substitutes; Non-dairy milk substitutes; Nut milk

Goods & Services

Coffee creamer; Creamers for beverages; Non-dairy creamer

Abstract

The invention describes foamable non-dairy creamers and frothing compositions that do not require the use of steam or a compressed gas to afford the foamed composition useful in a hot beverage such as coffee.

IPC Classes  ?

• A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats

Abstract

acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.

IPC Classes  ?

• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract

Abstract

The invention describes the use of sugar beet pectin stabilized oil in water emulsions with plant based foods.

IPC Classes  ?

• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
• A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23L 29/231 - PectinDerivatives thereof
• C08B 37/06 - PectinDerivatives thereof
• C08L 5/06 - PectinDerivatives thereof

Abstract

The invention describes the use of sugar beet pectin stabilized oil in water emulsions with plant based foods.

IPC Classes  ?

• A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23L 29/231 - PectinDerivatives thereof
• C08B 37/06 - PectinDerivatives thereof
• C08L 5/06 - PectinDerivatives thereof

Abstract

The present embodiments relate to plant-based liquid creamers and/or whiteners and processes for the preparation and use thereof.

IPC Classes  ?

• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23J 3/14 - Vegetable proteins

Goods & Services

Plant-based beverages used as dairy milk substitutes; nut-based food beverages used as dairy milk substitutes; soy-based beverages used as dairy milk substitutes; coconut-based beverages used as dairy milk substitutes; oat milk; oat milk-based beverages; non-dairy creamer; creamer for beverages; non-dairy yogurt; plant-based yogurt substitutes Non-dairy frozen confections

Goods & Services

Coffee creamer; Creamers for beverages; Half and half; Non-dairy creamer Coffee based beverages

Abstract

The present invention relates to plant-based protein mixture and nutritional compositions and supplements comprising said mixtures.

IPC Classes  ?

• A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
• A23J 3/14 - Vegetable proteins

Abstract

The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt% and a carbohydrate content equal to or lower than 3.3 wt%. A skim milk having a protein content ranging from 2.5 to 4.5 wt% and a carbohydrate content ranging from 4.5 to 5.5 wt% is used as the starting material in the disclosed process.

IPC Classes  ?

• A23C 13/14 - Cream preparations containing milk products or milk components
• A23L 9/20 - Cream substitutes

Abstract

The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt% and a carbohydrate content equal to or lower than 3.3 wt%. A skim milk having a protein content ranging from 2.5 to 4.5 wt% and a carbohydrate content ranging from 4.5 to 5.5 wt% is used as the starting material in the disclosed process.

IPC Classes  ?

• A23C 13/14 - Cream preparations containing milk products or milk components
• A23L 9/20 - Cream substitutes

Goods & Services

(1) Dairy product substitutes, namely, non-dairy cheese, non-dairy yogurt drinks, nondairy sour cream, non-dairy bread spreads; plant-based meat substitutes; egg substitutes; frozen entrees consisting primarily of meat substitutes, frozen entrees consisting primarily of vegan meat substitutes, frozen entrees consisting primarily of vegan vegetable-based meat substitutes, frozen entrees consisting primarily of vegan cheese substitutes, vegan cheese substitutes, cheese substitutes, plant-based meat substitutes, vegan and vegetarian meat substitutes, vegetable-based meat substitutes; frozen food, namely, frozen burritos, frozen sandwich wraps; prepared meals consisting primarily of meat substitutes, namely, meatless burritos, meatless and non-dairy pizzas, meatless sandwich wraps; prepared meals primarily consisting of plant-based foods; plant-based milk substitutes; non-dairy desserts, namely, brownies, cakes, pies, dessert mousse, cookies; non-dairy confections, namely, non-dairy frostings, non-dairy icings, non-dairy chocolate (2) Bakery products, namely, bread, tortillas, bagels, pancakes, instant pancake mixes, gluten-free bread; pancake and waffle batter, namely, gluten-free pancake and waffle batter, vegan pancake and waffle batter, plant-based pancake and waffle batter; salad dressings; snacks, namely, cereal-based snacks; vegan sauces, namely, vegan mayonnaise (3) Non-dairy food beverage, namely, non-dairy yogurt beverages; non-dairy soy beverages; vegetable juices; vegetable-based beverages; soya-based beverages, other than milk substitutes; coconut-based beverages

Abstract

The present disclosure relates to plant-based dairy whipping cream alternative and methods of making the same.

IPC Classes  ?

• A23L 9/20 - Cream substitutes
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

The present invention provides methods for the preparation of protein base compositions using antioxidants with heat treatment.

IPC Classes  ?

• A23J 3/14 - Vegetable proteins
• A23L 33/15 - Vitamins

Goods & Services

(1) Plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; milk substitutes; almond milk-based beverages; coconut-milk based beverages; cashew-milk based beverages; nut-based milks; legume-milk based beverages; soy-milk based beverages; oat-milk based beverages; sunflower milk; sunflower-based milk substitutes. (2) Soya-based ice-cream; almond-based frozen confections; cashew-based frozen confections; oat-based frozen confections; soy-based frozen confections; coconut-based frozen confections; legume-based frozen confections; desserts made from plant-based ingredients; nut-based desserts (3) Plant-based beverages; nut-based beverages; cashew-based beverages, pea-based beverages; soy-based beverages; oat-based beverages; almond-based beverages; coconut-based beverages; legume-based beverages; sunflower based beverages; vegetable-based beverages; non-alcoholic beverages with low calorie content, non-alcoholic beverages; mineral and aerated waters and other non-alcoholic drinks.

Goods & Services

(1) Plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; milk substitutes; almond milk-based beverages; coconut-milk based beverages; cashew-milk based beverages; nut-based milks; legume-milk based beverages; soy-milk based beverages; oat-milk based beverages; sunflower milk; sunflower-based milk substitutes. (2) Soya-based ice-cream; almond-based frozen confections; cashew-based frozen confections; oat-based frozen confections; soy-based frozen confections; coconut-based frozen confections; legume-based frozen confections; desserts made from plant-based ingredients; nut-based desserts. (3) Plant-based beverages; nut-based beverages; cashew-based beverages, pea-based beverages; soy-based beverages; oat-based beverages; almond-based beverages; coconut-based beverages; legume-based beverages; sunflower based beverages; vegetable-based beverages; non-alcoholic beverages with low calorie content, non-alcoholic beverages; mineral and aerated waters and other non-alcoholic drinks.

Goods & Services

Nut-based food beverages used as dairy milk substitutes; vegetable-based beverages used as dairy milk substitutes; non-dairy creamer; creamer for beverages; non-alcoholic egg nog; non-dairy yogurt; plant-based yogurt substitutes; plant-based non-dairy cheese substitutes Non-dairy frozen confections SNon-alcoholic rice-based beverages not being milk substitutes; nut-based drinks not being milk substitutes; smoothies

Goods & Services

Plant-based beverages used as dairy milk substitutes; soy-based beverages used as dairy milk substitutes; coconut-based beverages used as dairy milk substitutes; oat milk; oat milk-based beverages

Abstract

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”).

IPC Classes  ?

• A23L 2/52 - Adding ingredients
• A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract
• A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins

Abstract

A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• A23C 19/097 - Preservation
• A01J 99/00 - Subject matter not provided for in other groups of this subclass

Abstract

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

IPC Classes  ?

• A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
• A23J 3/14 - Vegetable proteins
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 7/10 - Cereal-derived products
• A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
• A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp

Goods & Services

Sunflower milk being a milk substitute; soy milk; coconut milk; soy-based milk substitutes; sunflower-based milk substitutes; coconut-milk substitutes being coconut milk-based beverages; oat milk

Goods & Services

Milk substitutes, namely, soy milk; plant-based milk substitutes, namely, coconut milk; vegetable based milk substitutes; soy-based milk substitutes; sunflower based milk substitutes being plant-based milk substitutes; coconut-milk substitutes

Goods & Services

Soy-based food beverages used as a milk substitute, namely, soy milk; non-dairy yogurt; plant-based yogurt substitutes; soy and nut based yogurts; nut-based milks for use as a milk substitute; soy milk, namely, soybean milk; non-dairy creamer; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; coconut milk; almond milk, namely, almond milk-based beverage; coconut milk-based beverage used as a milk substitute; cashew milk, namely, milk of cashews for beverage Coconut-based beverages not being milk substitutes; nut based drinks not being milk substitutes; cashew-based beverages not being milk substitutes; almond-based beverages not being milk substitutes

Abstract

The present invention relates to plant-based protein mixture and nutritional compositions and supplements comprising said mixtures.

IPC Classes  ?

• A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
• A23J 3/14 - Vegetable proteins
• A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes

Abstract

The present invention relates to plant-based protein mixture and nutritional compositions and supplements comprising said mixtures.

IPC Classes  ?

• A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
• A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
• A23J 3/14 - Vegetable proteins

Goods & Services

Milk

Abstract

The present invention provides methods for the preparation of protein base compositions using antioxidants with heat treatment.

IPC Classes  ?

• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
• A23J 3/14 - Vegetable proteins
• A23L 33/185 - Vegetable proteins

Abstract

The present invention provides methods for the preparation of protein base compositions using antioxidants with heat treatment.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
• A23J 3/14 - Vegetable proteins

Goods & Services

Soy milk; plant-based milks; and soy-milk based beverages

Goods & Services

(1) Soy-based food beverage used as a milk substitute, namely, soy milk; coconut milk-based beverage; almond milk-based beverage; cashew milk-based beverage; nut-based beverages, namely, nut-based milk; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; nondairy creamer.

Goods & Services

Creamers for beverages; non-dairy creamers

Abstract

A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.

IPC Classes  ?

• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract

Goods & Services

(1) Ready-to-drink coffee; coffee-based beverages

Goods & Services

Energy drinks, soft drinks; mineral energy drinks

Goods & Services

creamers for beverages; non-dairy creamers

Goods & Services

(1) Dietary and nutritional supplements, namely, protein powders for meal replacement; protein dietary supplements; milk protein products, namely, milk protein powders for meal replacement for used as a dietary supplement; nutritional supplement shakes, namely, soy protein shakes for general health and well-being; food for babies, infant formula

Goods & Services

(1) Almond milk; almond milk-based beverages; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses; coconut milk; coconut milk-based beverages; cashew milk (2) Smoothies; coconut-based beverages not being milk substitutes; nut based drinks not being milk substitutes; cashew-based beverages not being milk substitutes; almond-based beverages not being milk substitutes

Goods & Services

Dairy products, namely, milk, half and half, flavored milk, creams, and creamers

Goods & Services

Non-dairy creamer, non-dairy yogurt; non-dairy yogurt based beverages

Abstract

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base, The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

IPC Classes  ?

• A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
• A23L 7/10 - Cereal-derived products
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Goods & Services

(1) Coffee; coffee substitutes; coffee based beverages; coffee extracts; iced coffee; caffeinated coffee shots, namely, caffeinated concentrates for making coffee drinks;

Goods & Services

(1) Almond milk; almond milk-based beverages; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses

Goods & Services

(1) Almond milk; almond milk-based beverages; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses; coconut milk; coconut milk-based beverages; cashew milk (2) Smoothies; coconut-based beverages not being milk substitutes; nut based drinks not being milk substitutes; cashew-based beverages not being milk substitutes; almond-based beverages not being milk substitutes

Goods & Services

(1) Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses

Abstract

A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

Abstract

A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Abstract

A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• A23C 19/097 - Preservation
• A01J 99/00 - Subject matter not provided for in other groups of this subclass

Goods & Services

(1) Oat-based beverages, namely, oat milk; dairy milk substitutes, namely, milk made of oats;

Goods & Services

Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based

Goods & Services

Almond milk; almond milk-based beverages; milk substitutes; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; coconut milk; coconut milk-based beverages Coconut-based beverages not being milk substitutes

Goods & Services

(1) Non-dairy creamer; (2) Non-dairy yogurt; (3) Plant-based yogurt substitutes; (4) Grain-based beverages, namely brown rice-based beverages containing almond and cashew milk; non-dairy frozen confections; frozen yogurt; (5) Non-alcoholic beverages, namely, fruit-based drinks, plant-based beverages containing fruit and fruit juices, smoothies;

Abstract

An apparatus for distributing oil into fluid food product includes a batch tank, a transfer line, a pressure tank, a funnel, an oil dispenser, an inline shear mixer, and a flow line. The batch tank holds a volume of fluid food product. The transfer line is in fluid connection with the batch tank. The pressure tank holds a volume of oil. The funnel is disposed through a top opening in the pressure tank and dispenses oil into the pressure tank. A stem portion of the funnel extends at least halfway into an interior of the pressure tank. The funnel includes at least one vent. The oil dispenser dispenses oil from the pressure tank into a flow of fluid food product from the batch tank. The inline shear mixer mixes the fluid food product and the oil. The flow line flows the fluid food product-and-oil mixture to the batch tank.

IPC Classes  ?

• A23C 9/20 - Dietetic milk products not covered by groups
• A23L 33/12 - Fatty acids or derivatives thereof

Abstract

An apparatus for distributing oil into fluid food product includes a batch tank, a transfer line, a pressure tank, a funnel, an oil dispenser, an inline shear mixer, and a flow line. The batch tank holds a volume of fluid food product. The transfer line is in fluid connection with the batch tank. The pressure tank holds a volume of oil. The funnel is disposed through a top opening in the pressure tank and dispenses oil into the pressure tank. A stem portion of the funnel extends at least halfway into an interior of the pressure tank. The funnel includes at least one vent. The oil dispenser dispenses oil from the pressure tank into a flow of fluid food product from the batch tank. The inline shear mixer mixes the fluid food product and the oil. The flow line flows the fluid food product-and-oil mixture to the batch tank.

IPC Classes  ?

• A23C 9/20 - Dietetic milk products not covered by groups
• A23L 33/12 - Fatty acids or derivatives thereof

Abstract

An apparatus for distributing oil into fluid food product includes a batch tank, a transfer line, a pressure tank, a funnel, an oil dispenser, an inline shear mixer, and a flow line. The batch tank holds a volume of fluid food product. The transfer line is in fluid connection with the batch tank. The pressure tank holds a volume of oil. The funnel is disposed through a top opening in the pressure tank and dispenses oil into the pressure tank. A stem portion of the funnel extends at least halfway into an interior of the pressure tank. The funnel includes at least one vent. The oil dispenser dispenses oil from the pressure tank into a flow of fluid food product from the batch tank. The inline shear mixer mixes the fluid food product and the oil. The flow line flows the fluid food product-and-oil mixture to the batch tank.

IPC Classes  ?

• B01F 3/00 - Mixing, e.g. dispersing, emulsifying, according to the phases to be mixed
• A23C 9/00 - Milk preparationsMilk powder or milk powder preparations
• B01F 3/08 - Mixing, e.g. dispersing, emulsifying, according to the phases to be mixed liquids with liquids; Emulsifying
• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• B01F 5/10 - Circulation mixers
• B01F 15/00 - Accessories for mixers
• A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins

Abstract

A method for producing a mixture of oil and fluid food product includes placing a funnel into a pressure tank such that a stem of the funnel extends at least halfway down into the pressure tank. The pressure tank is flushed with nitrogen. Oil flows into the pressure tank through the funnel. A flow of nitrogen into the pressure tank is maintained through a side inlet of the pressure tank. Oil is dispensed from a pressure tank into the transfer line flowing a flow of fluid food product from a batch tank. The dispensed oil is dispersed into the flow of fluid food product in a inline shear mixer creating oil-in-fluid food product droplets. The oil-in-fluid food product droplets flow to the batch tank with the flow of fluid food product. The oil-in-fluid food product droplets are distributed in a volume of fluid food product in the batch tank.

IPC Classes  ?

• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• B01F 3/08 - Mixing, e.g. dispersing, emulsifying, according to the phases to be mixed liquids with liquids; Emulsifying
• B01F 15/00 - Accessories for mixers
• B01F 5/10 - Circulation mixers
• A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins

Goods & Services

(1) Soy milk; soy-based food beverages used as a milk substitute, namely, soy milk; plant-based beverages used as dairy milk substitutes, namely, soy-based beverages, coconut milk, coconut-based beverages, almond milk, almond milk-based beverages, cashew milk, cashew-based beverages, legume-based beverages, grain-based beverages and oat-based beverages.

Goods & Services

Soy milk; milk substitutes; soy-based food beverages used as a milk substitute, namely, soy milk; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based

Goods & Services

Milk, yogurt, milk products excluding ice cream, ice milk, frozen yogurt; dairy-based beverages, dairy-based food beverages

Goods & Services

Soy-based food beverages used as a milk substitute, namely, soy milk; soy milk, namely, soybean milk; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; coconut milk Coconut-based beverages not being milk substitutes

Goods & Services

Oat-based beverages, namely, oat milk; dairy milk substitutes, namely, milk made of oats

Goods & Services

coffee; coffee substitutes; coffee based beverages; coffee pods; coffee essences; coffee extracts; iced coffee; tea; Kombucha; yerba mate; tea-based beverages; iced tea.

Abstract

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage “creaming”).

IPC Classes  ?

• A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
• B65D 83/28 - Nozzles, nozzle fittings or accessories specially adapted therefor
• B65D 83/14 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant

Goods & Services

(1) Creamers for beverages, namely, dairy creamers and non-dairy creamers; coffee creamer; (2) Tea; kombucha tea; yerba mate; tea-based beverages; iced tea;

Goods & Services

Creamers for beverages; Coffee creamer

Goods & Services

Non-dairy creamers; coffee creamers; non-dairy coffee creamers for professional use in cafes and coffee houses; soy-based food beverages used as a milk substitute, namely, soy milk; nut-based milks for use as a milk substitute; soy milk, namely, soybean milk; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; almond milk, namely, milk of almonds for beverage

Goods & Services

Soy-based food beverages used as a milk substitute, namely, soy milk; non-dairy yogurt; plant-based yogurt substitutes; soy and nut based yogurts; nut-based milks for use as a milk substitute; soy milk, namely, soybean milk; non-dairy creamer; non-alcoholic egg nog; plant-based food beverages used as dairy milk substitutes, namely, milk substitutes being plant based; coconut milk; almond milk, namely, almond milk-based beverage; coconut milk-based beverage used as a milk substitute Cashew milk, namely, milk of cashews for beverage; coconut-based beverages not being milk substitutes; nut based drinks not being milk substitutes; cashew-based beverages not being milk substitutes; almond-based beverages not being milk substitutes

Goods & Services

Soya Milk; Coconut Milk; Almond Milk; Almond Milk-Based Beverages; Coconut Milk-Based Beverages; Soya Yoghurt; Non-Alcoholic Egg-Nog; Dairy products and dairy substitutes; Butter; Margarine; Cheese; Non-dairy creamer; Whipping Cream; Sour Cream; Cream Cheese; Dips; Cashew Milk; Nut-Based Yogurt; Half And Half; Non-Dairy Yogurt. Puddings; Frozen Yogurt. Non-Alcoholic Beverages; Nut And Soy-Based Beverages; Fruit Drinks; Coconut-Based Beverages; Smoothies; Fruit-Based Beverages; Fruit Juices; Vegetable Drinks; Vegetable Juice; Vegetable-based beverages; Plant-Based Beverages; Cashew-Based Beverages.

Abstract

According to some embodiments, a composition includes almond butter, water, almond skin extract, one or more salts, lecithin, one or more hydrocolloids selected from the group consisting of gellan gum, guar gum, locust bean gum, and xanthan gum. The almond skin extract comprises approximately 35% polyphenols.

IPC Classes  ?

• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A23L 3/3472 - Compounds of undetermined constitution obtained from animals or plants
• A23L 3/3481 - Organic compounds containing oxygen
• A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives