The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 30% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.
The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 30% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.
A shelf stable hard tortilla shell includes a type 4 resistant starch ("RS4") ingredient, a soluble fiber, a fine corn bran, corn masa, a plant-based protein. The shelf stable tortilla shell has a net carbohydrate content of less than 25% by weight of the tortilla shell and a moisture content of about 3% to about 11% by weight of the tortilla shell. The shelf stable tortilla shell optionally includes a fold support composition, coarse corn bran, corn grits, flavorant, coloring agent, and/or oil. A method of making a shelf stable tortilla shell includes providing a dough, forming the dough into a sheet and cooking (e.g., baking and/or frying) the sheet to form a hard taco shell, tostada or chip. The method can include gelatinizing at least some of the starch in the corn masa or in the corn bran.
The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 20% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.
The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 30% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.
A coating having no non-intact sugar sources and having a good texture, flavor, structure, and bowl life is described. A coating includes erythritol in an amount of about 40% to about 70% by dry weight and a sprouted whole grain ingredient in an amount of about 10% to about 30% by dry weight. Also described are coated food pieces and methods of making coated food pieces using a novel coating.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Protein supplements formed and packaged as bars; nutritional supplement energy bars; dietetic food and substances adapted for medical use; food for babies; dietary supplements for human beings. Fruit-based snack foods; nut-based snack foods; vegetable-based snack foods; potato-based snack foods. Breakfast cereals; cereal-based food bars; muesli; corn flakes; ready-to-eat cereals; preparations made from cereal; cereal-based snack foods.
Disclosed are dry hybrid cake mix cookie formulations for making soft baked cookies having a unique fluffy texture. The formulation includes a wheat flour blend which comprises 70–90% soft wheat flour and 10–30% hard wheat flour; a combination of emulsifiers comprising propylene glycol mono- and diesters, mono- and diglycerides, and sodium stearoyl lactylate (SSL); at least one hydrocolloid gum; and at least one leavening agent.
Provided are low-fat frosting compositions comprising a soluble fiber, sweetening agent, fat ingredients, and water, and associated methods in which the low-fat frosting composition is formulated. The frosting composition may be formulated to contain less than about 12 wt-% of total fat ingredients by weight of the low-fat frosting composition. The low-fat frosting compositions of the disclosure contain soluble fiber to result in at least 40% less fat than current commercial frosting formulations.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A method of manufacturing a layered pizza dough product with great extensibility includes forming a fresh high gluten dough, mixing the fresh high gluten dough with a rework dough to form a combination dough, sheeting the combination dough to form a sheeted dough, and lapping the sheeted dough to form a layered pizza dough. A system for manufacturing includes fresh and rework dough dispensers, a controller, a mixer for combining the fresh and rework doughs, an extruder and a lapper. A layered pizza dough product with great extensibility comprises eight to thirty layers of a high gluten pizza dough, wherein the high gluten pizza dough comprises up to about 40% rework dough by weight.
A cellulosic, fiber-based material having moisture barrier properties is shown and described herein. The cellulosic, fiber-based material, which may be referred to as a paper barrier material, is repulpable providing a material that exhibits moisture barrier properties to provide products with extended ambient shelf life and provides high yields during recycling processes. The material can be employed as a moisture barrier material suitable for use in packaging materials. Also shown and described are barrier materials and articles comprising the paper barrier material.
D21H 21/14 - Non-fibrous material added to the pulp, characterised by its function, form or propertiesPaper impregnating or coating material, characterised by its function, form or properties characterised by function or properties in or on the paper
A barrier-type paper (18) with a non-barrier paper (16) uses suitable laminating adhesives (26) to form a food packaging material (10). More specifically, a preferred embodiment of the invention is directed to a metallized or aluminum oxide (21) coated paper sheet (20) laminated to a bleached paper sheet (16) while avoiding optics of a shiny metal material being present by at least one of employing a non-shiny metal for the metallized layer (21), coating or printing one or more layers upon the metallized layer (21), and sandwiching the metallized layer (21) in a laminate structure such that the metallized layer (21) is configured to be visually hidden so as to not be optically detectable in a paper recycle line.
Multi-textured confectionery pieces, such as marbits for use in cereal, are prepared by combining particulates with a non-aerated marshmallow slurry to form a pumpable dough/particulate slurry. The pumpable confection/particulate slurry is then combined with a cooled, aerated marshmallow slurry. By first forming the confection/particulate slurry in non-aerated form and then combining with the aerated marshmallow slurry, the resulting combination slurry remains aerated, while the incorporated particulates remain intact. This resulting foam product is then extruded into a desired shape, cut into confectionery pieces and dried, thereby effectively establishing the desired multi-textured confectionery pieces.
A confectionary that contains 3.0% to 3.5% of a short fiber length cellulose is described. The confectionary maintains a good opacity and texture after heating and good visual and textural stability over shelf life or at least one freeze/thaw cycle. A confectionary can typically have a relatively high moisture content, relatively low fat content, and relatively low non-fat solids content and retain the desired stability, opacity, and texture attributes. In some cases, a confectionary can exclude certain ingredients that consumers prefer to avoid.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23L 5/41 - Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Shelf stable, chewy snack food products meeting kosher standards are described that include a pliable binder, including kappa carrageenan, which binds a plurality of liquid permeable particulates. Also described are methods of making the shelf stable, chewy snack food product.
A barrier-type paper (18) with a non-barrier paper (16) uses suitable laminating adhesives to form a food packaging material. More specifically, a preferred embodiment of the invention is directed to a metallized or aluminum oxide coated paper sheet (20, 21) laminated to a bleached paper sheet (16) using suitable laminating adhesive (26). The following additional layers may be added: a cold seal adhesive layer (33), an ink layer (34), and/or a cold seal release over lacquer layer (32).
Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.
Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an unproofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.
Described herein is a method for making a gelatin-free gummy food piece, and gummy food pieces made therefrom. The method generally includes depositing a liquid shell composition into a mold, depositing a liquid center composition into the liquid shell composition to make an uncured food piece, and curing the uncured food piece to make a gelatin-free gummy food piece. The temperature, pH, and relative density of a liquid shell composition and liquid center composition contribute to a discrete liquid center within a liquid shell that remains discrete and suspended through curing and shelf life. A gummy food piece provided includes a pectin-based gummy shell, and a liquid center that provides a liquid sensation in the mouth that contrasts with the gummy shell when eaten.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
Described herein is a shelf stable crunchy edible aggregate that includes an oat flour-based binder. The snack food includes visible particulates bound together with a rigid binder, where the binder includes a non-hydrolyzed oat flour, and sugar, where the ratio of sugar to oat flour is about 1:1 to about 2:1 by dry weight.
Puffed cereal pieces which are random and irregular in size and shape relative to each other are produced by forming a protein-based cereal dough, having a density of about 100-150 g/100 in3 and including about 30-60% plant protein by weight, in an extruder, extruding the cereal dough from a plurality of spaced, commonly shaped geometric openings of a die, directly expanding the cereal dough, cutting the cereal dough into extrudate pieces, and drying the extrudate pieces. The plant protein is derived from seeds, legumes or grains, with a particular embodiment employing a combination of soy protein isolate and one or more types of grains.
A method and system for mass producing cereal pieces provides images on the cereal pieces. In particular, the invention is directed to incorporating a printing operation into a cereal production process, wherein a series of printing operations are performed for each cereal piece such that a common image is printed on an exposed face portion and then re-printed multiple times on the image in order to effectively establish a sharp, discernible image on the resulting cereal piece. In addition, the process includes performing each printing operation in a timed and controlled sequence with a cereal piece cutting operation such that the final image is located entirely within a periphery of the resulting cereal piece. In a preferred embodiment, the images constitute emojis.
B41J 3/407 - Typewriters or selective printing or marking mechanisms characterised by the purpose for which they are constructed for marking on special material
38.
Shelf-Stable and Satisfying Soft-Baked Snack Product
A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making a reduced SFSS, shelf-stable, indulgent, soft-baked snack product includes a step of baking the dough composition.
Anhydrous fat compositions are described that are solid at 20° C. and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions described are suitable for use in making doughs that can be cooked to make baked goods that advantageously maintain an acceptable eating experience over a heated hold time, achieve better eating quality after reheating, and/or exhibit improved flakiness. Also described are methods of making such fat compositions, methods of making doughs containing such fat compositions, packaged and unpackaged doughs containing such fat compositions, methods of making baked goods using the described doughs, and baked goods made using the described doughs.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dough; frozen pancakes; frozen waffles; doughnuts; frozen
dough; pizza crust; pie crusts; bakery goods, namely,
cookies, brownies, pastries; toaster pastries; bakery goods
and dessert items, namely, cakes, cookies, pastries,
candies, and frozen confections for retail and wholesale
distribution and consumption on or off the premises;
frostings; pizza dough; cereal-based snack food.
A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. The snack product has a relatively high moisture content, preferably about 5 wt % to about 20 wt %. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), a plurality of crispy protein inclusions, and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making the reduced SFSS, shelf-stable, indulgent, soft-baked snack product with the crispy protein inclusions includes a step of baking the dough composition.
A method of making a modified dairy protein product includes providing an aqueous dairy protein solution having an amount of dairy protein (e.g., liquid or fluid whey, a whey protein concentrate solution, a whey protein isolate solution). The method further comprises adding from about 0.1 wt% to about 5 wt% sodium polyphosphate (e.g., sodium hexametaphosphate) relative to the amount of dairy protein to the aqueous dairy protein solution to form a modified dairy protein solution. The method also comprises drying the modified dairy protein solution. A modified dairy protein product includes dairy protein modified by sodium polyphosphate. Various baked goods (e.g., cakes or muffins) and intermediates therefore (e.g., a dry mixture of ingredients) can include the modified dairy protein product. In some embodiments, 5-40% less dairy protein is needed for baked goods or intermediates thereof when the modified dairy protein product of the present invention is employed.
Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.
A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/46 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing dairy products
46.
Batter Compositions, Packaged Batter Products, and Related Methods
Described are packaged batter compositions, and related methods, the batter compositions being refrigerator stable in a non-pressurized package. The compositions include a fruit and/or vegetable puree and are suitable for making quick bread and/or muffins. The compositions preferably exclude gums and/or hydrocolloids.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Described is a shelf stable food composition that includes a novel continuous component that incorporates a nut butter as a major ingredient. A continuous component includes a nut butter, a structuring fat, a syrup, and added micro-particulates, and remains surprisingly stable over a room temperature shelf life. In some cases, a shelf stable food composition can also include a macro-particulate component in an amount of up to 60% by weight of the food composition. Methods of making a shelf stable food composition are also described.
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A system and method for packaging products (10) with a flexible packaging film (12) includes a preheater (220) and a sealing mechanism (210). The preheater (220) is adapted to preheat the flexible packaging film (12) to a first temperature, and the sealing mechanism (210) is adapted to heat the flexible packaging film (12) from the first temperature to a second temperature to effect a seal. The preheater (220) may take the form of a metal plate (332) with heating cartridges (334) and a thermocouple (336) within it.
B29C 65/18 - Joining of preformed partsApparatus therefor by heating, with or without pressure using heated tool
B29C 65/48 - Joining of preformed partsApparatus therefor using adhesives
B29C 65/20 - Joining of preformed partsApparatus therefor by heating, with or without pressure using heated tool with direct contact, e.g. using "mirror"
The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
52.
EXTRUDED PUFFED HIGH PROTEIN GRAIN-BASED FOOD PIECES AND METHODS OF MAKING
The present disclosure relates to low density, high protein, grain-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a grain flour in an amount of about 28% to about 55% by dry weight, about 28% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein, fava bean protein, or soybean protein, and about 10% to about 35% by dry weight low DE carbohydrate.
A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
A23L 7/17 - Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
The present disclosure relates to low density, high protein, high fiber ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a plant-based protein ingredient in an amount of about 25% to about 55% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, a fiber ingredient contributing fiber in an amount of at least 20% by dry weight of the pieces, where the fiber ingredient comprises insoluble fiber in an amount of about 6% to about 35% by dry weight of the pieces, and about 5% to about 30% by dry weight low DE carbohydrate.
A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
A23L 7/17 - Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
The present disclosure relates to high protein, high fiber ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a plant-based protein ingredient in an amount of about 25% to about 55% by dry weight protein and an insoluble fiber ingredient contributing insoluble fiber in an amount of at least 12% by dry weight of the pieces. Food pieces can optionally contain a soluble carbohydrate ingredient in an amount of about 8% to about 30% by dry weight, where the soluble carbohydrate ingredient includes psyllium and/or a high molecular weight soluble carbohydrate.
A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A packaging film and method for sealing packaging films with the packaging film being made from recyclable materials and having a high barrier to water vapor and gasses such as oxygen. The packaging film being made of a plastic and the packaging film being recyclable and suitable for high speed commercial packaging.
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
A multilayer moisture barrier film includes at least one desiccant-containing layer disposed adjacent to at least one desiccant free layer, where the at least one desiccant-containing layer comprises a polymeric matrix defining a plurality of cavities and desiccant particles, wherein at least one of the plurality of cavities has at least one desiccant particle in communication therewith.
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
B32B 27/18 - Layered products essentially comprising synthetic resin characterised by the use of special additives
B65D 1/00 - Rigid or semi-rigid containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material or by deep-drawing operations performed on sheet material
57.
EXTRUDED PUFFED HIGH SOLUBLE FIBER FOOD AND HIGH TOTAL FIBER PIECES AND METHODS OF MAKING
The present disclosure relates to low density, high fiber-containing ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 40% and up to 95% by dry weight high molecular weight soluble fiber, and include 25% or less net carbohydrate content on a dry weight basis. Food pieces can optionally contain an insoluble fiber content of up to about 35% by dry weight, up to 25% of a protein ingredient, and/or total other ingredients in an amount of up to 8% by dry weight.
A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
A23L 7/17 - Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Dough; frozen pancakes; frozen waffles; doughnuts; frozen dough; pizza crust; pie crusts; bakery goods, namely, cookies, brownies, pastries; toaster pastries; bakery goods and dessert items, namely, cakes, cookies, pastries, candies, and frozen confections for retail and wholesale distribution and consumption on or off the premises; frostings; pizza dough; cereal-based snack food.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dough; Frozen pancakes; Frozen waffles; Doughnuts; Frozen dough; Pizza crust; Pie crusts; Bakery goods, namely, cookies, brownies, pastries; Toaster pastries; Bakery goods and dessert items, namely, cakes, cookies, pastries, candies, and frozen confections for retail and wholesale distribution and consumption on or off the premises; Frostings; Pizza dough; Cereal-based snack food
An analogue cheese composition can be formulated using a whey protein cream ingredient that has historically been considered a waste byproduct of the whey protein isolate production process. The whey protein cream has been found to found to function as a source of protein in the analogue cheese and provide emulsification properties to the other constituent ingredients incorporated into the analogue cheese composition. Accordingly, in some formulations, the analogue cheese composition may include a comparatively low amount of casein protein, with the whey protein cream functionally compensating for the removed casein protein.
A method of commercial mass producing a dough product having a desired design formed thereon comprises directing a rope of dough along a conveyor, the rope of dough including an outer surface, creating a series of distorted initial designs upon successive regions of the outer surface of the rope and reshaping (e.g., cutting or crimping) the rope into individual food pieces. The initial designs created upon the dough rope are distorted in relation to the desired final designs. An individual food piece formed by the reshaping includes a periphery within which at least one of the distorted designs is transformed into the desired design by the reshaping.
ABSTRACT OF THE DISCLOSURE A co-extruded filled dough product comprises a dough shell casing and a filling material co-extruded with the dough shell casing. The filling material includes greater than about 40% of 5 a particulate component and less than about 60% of a sauce component. The sauce component has a Bostwick consistency greater than about 7 cm and can be, e.g., a cheese-based sauce or a tomato-based sauce. A method of producing a filled dough product comprises co-extruding a dough shell casing and a filling material. A system for producing a filled dough product comprises a dough shell casing extruder die for forming a dough shell casing and a filling 10 material die configured to extrude a filling material within the dough shell casing. 11
A reduced carbohydrate dough containing a resistant starch, flour and a non- crosslinked acid-reversible gel-forming compound is described. The dough can be contacted with a divalent cation to produce heat stable dough pieces.
A packaged food product includes a container having therein a cup for a food ingredient, at least one dough product and a plastic separator interposed between the cup and the at least one dough product. The separator seats upon a rim of the cup and includes a peripheral side surface in frictional engagement with an inner sidewall of the container. The separator has a convex or dome shape when initially inserted into the container but, when the dough product(s) proof within the container, forces applied to the separator from the developed pressure cause the separator to flatten while radially expanding in order to establish an effective frictional fit with the sidewall of the container. An underside of the separator can optionally include reinforcing ribs.
B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
A packaged food product includes a container having therein a cup for a food ingredient, at least one dough product and a plastic separator interposed between the cup and the at least one dough product. The separator includes a main body portion seated upon a rim of the cup, with the main body portion having a peripheral side surface in frictional engagement with an inner sidewall of the container. The separator also includes a column support extending from the main body portion and abutting a bottom of the cup. In a preferred embodiment, the column support takes an inverted frustoconical shape and is hollow, thereby enabling multiple separators to be nested for shipping and storing purposes. When the dough produces) proof within the container, forces applied to the separator from the developed pressure are transferred through the main body portion and the column support to the bottom of the cup.
B65D 3/12 - Flanged discs permanently secured, e.g. by adhesives or by heat-sealing
B65D 3/24 - Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines with several compartments
B65D 25/10 - Devices to locate articles in containers
B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
A system and method for detecting and compensating for deformities or other irregularities in sheeted dough being delivered to a rotary cutter in order to preemptively avoid cutter wrap-up is provided. The detection system includes one or more sensors capable of identifying and monitoring irregularities in the dough upstream of the rotary cutter. Signals from the sensor(s) are sent to a controller which, upon detecting a dough irregularity which could cause cutter wrap-up, automatically raises the rotary cutter until the irregularity passes the cutter.
The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
71.
RECYCLABLE FILM FOOD PACKAGING WITH LASER DATE CODING
A packaged food product (10) includes a food product in packaging formed from a polyethylene film laminate body (15) having a main polyethylene (PE) film layer (100) and an ethylene vinyl alcohol (EVOH) layer (130). The packaging is laser date coded, with the laser date coding being established in the EVOH layer (130). Of the overall packaging, the ethylene vinyl alcohol layer (130) is quite thin, generally having a thickness which is no greater than 5% of a thickness of the food packaging. The entire food packaging is readily recyclable, particularly by being at least essentially void of any polypropylene polymers and polyethylene terephthalate. The EVOH layer (130) can be the outermost layer of the packaging, such as with the packaging being limited to just the PE and EVOH layers, or the packaging can include one or more other layers, such as cold seal, tie and/or ink layers (150, 140).
B32B 7/12 - Interconnection of layers using interposed adhesives or interposed materials with bonding properties
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
A packaged food product includes a food product in packaging formed from a polyethylene film laminate body having a main polyethylene (PE) film layer and an ethylene vinyl alcohol (EVOH) layer. The packaging is laser date coded, with the laser date coding being established in the EVOH layer. Of the overall packaging, the ethylene vinyl alcohol layer is quite thin, generally having a thickness which is no greater than 5% of a thickness of the food packaging. The entire food packaging is readily recyclable, particularly by being at least essentially void of any polypropylene polymers and polyethylene terephthalate. The EVOH layer can be the outermost layer of the packaging, such as with the packaging being limited to just the PE and EVOH layers, or the packaging can include one or more other layers, such as cold seal, tie and/or ink layers.
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
B32B 1/00 - Layered products having a non-planar shape
B32B 3/30 - Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by a particular shape of the outline of the cross-section of a continuous layerLayered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by a layer with cavities or internal voids characterised by a layer formed with recesses or projections, e.g. grooved, ribbed
B32B 7/02 - Physical, chemical or physicochemical properties
B65B 25/00 - Packaging other articles presenting special problems
B65B 61/02 - Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for perforating, scoring, or applying code or date marks on material prior to packaging
B65D 75/00 - Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes or webs of flexible sheet material, e.g. in folded wrappers
B65D 75/26 - Articles or materials wholly enclosed in laminated sheets or wrapper blanks
B65D 75/58 - Opening or contents-removing devices added or incorporated during package manufacture
73.
EXTRUDED PUFFED HIGH PROTEIN FOOD PIECES AND METHODS OF MAKING
The present disclosure relates to low density, high protein, ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.
The present disclosure relates to high protein, ready-to-eat flattened food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the protein ingredients include a base protein blend that makes up at least 60% by dry weight of the protein ingredients. The base protein blend includes sodium caseinate and one or more of legume protein isolate, legume protein concentrate, milk protein isolate, or milk protein concentrate.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.
A21D 8/02 - Methods for preparing doughTreating dough prior to baking
A21D 13/16 - Multi-layered pastry, e.g. puff pastryDanish pastry or laminated dough
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose. 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
78.
SHELF-STABLE AND INDULGENT SOFT-BAKED SNACK PRODUCT
A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making a reduced SFSS, shelf-stable, indulgent, soft-baked snack product includes a step of baking the dough composition.
A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. The snack product has a relatively high moisture content, preferably about 5 wt% to about 20 wt%. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), a plurality of crispy protein inclusions, and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making the reduced SFSS, shelf-stable, indulgent, soft-baked snack product with the crispy protein inclusions includes a step of baking the dough composition.
A co-extruded filled dough product comprises a dough shell casing and a filling material co-extruded with the dough shell casing. The filling material includes greater than about 40% of a particulate component and less than about 60% of a sauce component. The sauce component has a Bostwick consistency greater than about 7 cm and can be, e.g., a cheese-based sauce or a tomato-based sauce. A method of producing a filled dough product comprises co-extruding a dough shell casing and a filling material. A system for producing a filled dough product comprises a dough shell casing extruder die for forming a dough shell casing and a filling material die configured to extrude a filling material within the dough shell casing.
Described herein is a food composition that is suitable for use as a filling or topping for a shelf stable snack. The food composition includes an oat flour in an amount of 30-50%, a fat component that includes a shortening and an oil, sugar, a total moisture content of 2.5-5%, and a water activity of less than 0.58. The food has an extended shelf life at room temperature and resists moisture migration despite containing a significant amount of oat flour, which has a moisture content of 6-10%.
A21D 13/047 - Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
A21D 13/19 - Multi-layered pastry, e.g. puff pastryDanish pastry or laminated dough with fillings
A21D 13/28 - Partially or completely coated products characterised by the coating composition
A21D 13/38 - Filled, to be filled or stuffed products characterised by the filling composition
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 40/30 - Shaping or working-up of animal feeding-stuffs by encapsulatingShaping or working-up of animal feeding-stuffs by coating
A23K 50/40 - Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
Described herein is a food composition that is suitable for use as a filling or topping for a shelf stable snack. The food composition includes an oat flour in an amount of 30-50%, a fat component that includes a shortening and an oil, sugar, a total moisture content of 2.5-5%, and a water activity of less than 0.58. The food has an extended shelf life at room temperature and resists moisture migration despite containing a significant amount of oat flour, which has a moisture content of 6-10%.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A packaged food product includes a container having therein a cup for a food ingredient, at least one dough product and a plastic separator interposed between the cup and the at least one dough product. The separator includes a main body portion seated upon a rim of the cup, with the main body portion having a peripheral side surface in frictional engagement with an inner sidewall of the container. The separator also includes a column support extending from the main body portion and abutting a bottom of the cup. In a preferred embodiment, the column support takes an inverted frustoconical shape and is hollow, thereby enabling multiple separators to be nested for shipping and storing purposes. When the dough product(s) proof within the container, forces applied to the separator from the developed pressure are transferred through the main body portion and the column support to the bottom of the cup.
B65D 77/04 - Articles or materials enclosed in two or more containers disposed one within another
B65D 85/36 - Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
A stabilized carton having four sides, a bottom and a top with improved structural stability is formed by cutting a notch in one of the lower major flaps and imprinting an embossment into a lower minor flap. The first and second lower minor flaps and the first and second lower major flaps are then folded, forming the bottom of the carton. The embossment is fitted into the notch, providing enhanced stability to the carton. Cut sections formed on a fold line of the flaps and a lower major flap that extends across the bottom of the carton also stabilize the carton.
B65D 5/02 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding or erecting a single blank to form a tubular body with or without subsequent folding operations, or the addition of separate elements, to close the ends of the body
B65D 5/44 - Integral, inserted or attached portions forming internal or external fittings
A packaged food product includes a container having therein a cup for a food ingredient, at least one dough product and a plastic separator interposed between the cup and the at least one dough product. The separator seats upon a rim of the cup and includes a peripheral side surface in frictional engagement with an inner sidewall of the container. The separator has a convex or dome shape when initially inserted into the container but, when the dough product(s) proof within the container, forces applied to the separator from the developed pressure cause the separator to flatten while radially expanding in order to establish an effective frictional fit with the sidewall of the container. An underside of the separator can optionally include reinforcing ribs.
A21D 10/02 - Ready-for-oven doughs, e.g. packaged doughs
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
B65D 77/08 - Materials, e.g. different materials, enclosed in separate compartments formed during filling of a single container
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
Described herein is a food that is suitable for use as a filling or topping for a shelf stable snack. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a stabilized nut butter spread despite being resistant to melting and deformation during shipping, handling, and storage.
A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
98.
LOW NET CARB HARD TORTILLA SHELL AND METHOD OF PREPARATION
A shelf stable hard tortilla shell includes a type 4 resistant starch (“RS4”) ingredient, a soluble fiber, a fine corn bran, corn masa, a plant-based protein. The shelf stable tortilla shell has a net carbohydrate content of less than 25% by weight of the tortilla shell and a moisture content of about 3% to about 11% by weight of the tortilla shell. The shelf stable tortilla shell optionally includes a fold support composition, coarse corn bran, corn grits, flavorant, coloring agent, and/or oil. A method of making a shelf stable tortilla shell includes providing a dough, forming the dough into a sheet and cooking (e.g., baking and/or frying) the sheet to form a hard taco shell, tostada or chip. The method can include gelatinizing at least some of the starch in the corn masa or in the corn bran.
Described herein is a shelf stable crunchy snack food composition that has reduced sugar relative to similar snack foods. The snack food includes visible particulates bound together with a binder, where the binder includes a non-sugar carbohydrate having an average dextrose equivalent (DE) of 4 to 24 and/or a non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10, and refined sugar, where the ratio of non-sugar carbohydrate to refined sugar is about 1:1.5 to about 1:7 by dry weight.
A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
100.
APPARATUS AND METHOD FOR PRODUCING DOUGH ITEMS WITH DOCKING PATTERN
