A food package (100) includes a lay-flat pouch (11) and a fastening member (136). The lay-flat pouch has a first compartment (112) and a second compartment (114) defined by a first side seal (120) and an intermediate seal (116) extending from the first side seal. The pouch includes a fold seam (132) extending along the intermediate seal. The pouch is arranged in a folded configuration with the first compartment disposed adjacent to the second compartment and a first portion of the first side seal and a second portion of the first side seal cooperate to define a base of the pouch. The fastening member attaches the first compartment to the second compartment.
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
B65B 5/10 - Filling containers or receptacles progressively or in stages by introducing successive articles, or layers of articles
B65B 7/02 - Closing containers or receptacles deformed by, or taking-up shape of, contents, e.g. bags, sacks
B65B 25/00 - Packaging other articles presenting special problems
B65B 55/02 - Sterilising, e.g. of complete packages
36 - Financial, insurance and real estate services
Goods & Services
(1) Charitable services, namely providing financial sponsorship and equipment for youth sports teams and organizations; charitable services, namely, granting funds to schools
A sliced deli-style, meat-based plant proteins that mimics its meat-based counterpart are described herein are prepared through a composition and method that associate protein components in a manner that can be uniquely processed effective to produce a meat analogue from plant proteins that closely resembles sliced deli-style meats in appearance, taste, texture, and quality. When both the select compositional features and the select processing system parameters are combined, the resulting product achieves thin and elongated slices that have a grainy texture resembling, for instance, sliced roast beef or sliced turkey.
36 - Financial, insurance and real estate services
Goods & Services
(1) Charitable services, namely providing financial sponsorship and equipment for youth sports teams and organizations; charitable services, namely, granting funds to schools
An assembly is disclosed. The assembly includes a container and a utensil. The container includes a bowl portion defined by a bottom wall and a side wall extending from the bottom wall. The side wall and the bottom wall are each defined by an inner surface that forms a cavity of the bowl portion. The utensil is disposed within the cavity and is removably-secured to the inner surface of the side wall that defines the bowl portion of the container. An assembly is also disclosed. A method is also disclosed.
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
B65D 51/24 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes
B65D 77/04 - Articles or materials enclosed in two or more containers disposed one within another
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
B65D 77/24 - Inserts or accessories added or incorporated during filling of containers
A method of producing high-protein flakes by preparing a first mixture by combining flour, water, pea protein nuggets, and a flavor batch. The method further includes cooking the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture and a flour batch. The flour batch includes a protein isolate, vital wheat gluten, and lentil protein. The method further includes forming protein pellets by combining the second mixture, a sweetener, and water using a cold forming extrusion process. The protein pellets are tempered and toasted to form the high-protein flakes.
A method for forming a marbled foodstuff (FM) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff conduit (26, 36). The first foodstuff (F1) includes water, red dye #3, natural smoke flavor, bacon flavor, soy isolate, wheat gluten, native tapioca starch, wheat protein texturizer, and megacell-80 texturizer, in combination with other elements. The second foodstuff (F2) includes water, starch, egg whites, soy protein isolate, bacon flavor paste and bacon type flavor, and soy oil, in combination with other elements. The first foodstuff (F1) and the second foodstuff (F2) provided a non-homogenous, marbled appearance when the second foodstuff is injected into the first foodstuff to provide a vegetarian foodstuff having the appearance and flavor of natural bacon.
A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.
A system for applying a fastening material to a substrate is provided. The system may include a first material source including the substrate. The substrate may define a first length extending from a first edge to a second edge and the first material source may feed the substrate in a first direction transverse to the first length. The system may additionally include a second material source including the fastening material. The fastening material may define a second length extending from a third edge to a fourth edge, whereby the second length is substantially equal to the first length and the second material source feeds the fastening material in a second direction transverse to the second length. The system may also include an applicator system that secures the fastening material to the substrate.
B29C 65/74 - Joining of preformed partsApparatus therefor by welding and severing
B29C 65/00 - Joining of preformed partsApparatus therefor
B29C 65/08 - Joining of preformed partsApparatus therefor by heating, with or without pressure using ultrasonic vibrations
B29C 65/48 - Joining of preformed partsApparatus therefor using adhesives
B31B 70/81 - Forming or attaching accessories, e.g. opening devices, closures or tear strings
B65B 61/18 - Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for applying or incorporating package-opening or unpacking elements, e.g. tear-strips
B65D 33/24 - End- or aperture-closing arrangements or devices using self-locking integral or attached closure elements, e.g. flaps
B65D 85/00 - Containers, packaging elements or packages, specially adapted for particular articles or materials
The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.
Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.
A23L 11/30 - Removing undesirable substances, e.g. bitter substances
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
A vertical form fill and seal system supports a sheet of material having material segments and a tube sized for drawing edges of the elongated sheet of material together in an overlapping configuration to form the sheet into a substantially tube shape. The VFFS also includes a sealer that seals the edges of the material to one another and a gusseting mechanism sized for forming a gusseted tuck in each of a left panel portion of the material and a right panel portion of the material. A cutting mechanism removes a first portion and a second portion of a first segment of the material segments in order to form a first cut and a second cut in the first segment and a sealing mechanism folds and seals the first segment at the first cut and at the second cut to provide an end wall with a substantially flat, rectangular-shaped footprint.
B65B 9/20 - Enclosing successive articles or quantities of material, in preformed tubular webs, or in webs formed into tubes around filling nozzles, e.g. extruded tubular webs the webs being formed into tubes in situ around the filling nozzles
B29C 65/00 - Joining of preformed partsApparatus therefor
B29C 65/74 - Joining of preformed partsApparatus therefor by welding and severing
B65B 51/30 - Devices, e.g. jaws, for applying pressure and heat successively, e.g. for subdividing filled tubes
B65B 61/00 - Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages
B65B 61/06 - Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for severing webs, or for separating joined packages by cutting
B65D 30/20 - Sacks, bags or like containers characterised by shape or construction with folds, e.g. to facilitate collapsing
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
43 - Food and drink services, temporary accommodation
Goods & Services
Charitable services, namely, organizing and conducting volunteer programs and community service projects; promoting the interest of people involved and concerned with health, community, hunger, diversity, inclusion and environmental sustainability issues Charitable services, namely, providing food for people in need
43 - Food and drink services, temporary accommodation
Goods & Services
Charitable services, namely, organizing and conducting volunteer programs and community service projects; promoting the interest of people involved with health, community, hunger, diversity, inclusion and environmental sustainability issues. Charitable services, namely, providing food for those in need.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
Meat, poultry; preserved, dried and cooked fruits and
vegetables; meat, fish, fruit and vegetable preserves; eggs,
milk and milk products; edible oils and fats; bases for
making milk shakes; beverages having a milk base;
dairy-based beverages; dairy-based powders for making
dairy-based food beverages and shakes; milk-based beverages
containing milk concentrates, vegetable oil and added
nutrients; milk-based energy drinks; shakes; soy-based food
beverage used as a milk substitute; fruit leathers;
fruit-based snack foods; fruit puree-based snack foods;
soy-based snack bars; soy-based meal replacement bars;
potato crisps and chips; potato-based snack foods;
vegetable-based snack foods; fruit-based snack foods;
nut-based snack foods; trail mix consisting primarily of
processed nuts, seeds, dried fruit and also including
chocolate; bean chips made in whole or substantial part of
beans; bean-based snack foods; fruit-based snack foods;
trail mix bars consisting primarily of processed nuts,
seeds, dried fruit and also including chocolate; nut and
seed-based snack bars; fruit and vegetable-based food bars;
frozen meals consisting primarily of egg, meat, vegetables,
or cheese; frozen meals consisting primarily of vegetables;
frozen meals consisting primarily of meat, fish, poultry, or
vegetables; vegetable food products, namely, vegetable based
meat and egg substitutes; frozen prepackaged entrees
consisting of vegetable based food products. Flour and preparations made from cereals, bread, pastry,
biscuits, cakes and confectionery, breakfast cereals; cereal
bars; and other cereal-derived food products to be used as a
breakfast food, snack food or ingredient for making food;
food products consisting primarily of cereals; ready-to-eat
cereal foods including those made from wheat, rye, barley,
maize, oats and rice; toaster pastries; waffles; pancakes;
cereal based snack foods; flavorings; baked goods; fruit
sauces; frozen meals consisting primarily of pasta, rice or
grains. Public advocacy to promote awareness in the fields of
farming, sustainability and nutrition; providing incentive
award programs through issuance and processing of loyalty
points for purchase of a company's goods and services;
consumer reward programs for advertising and promotional
purposes which permit consumers to earn rewards, prizes and
coupons based on purchases and other activities; customized
vending machine services; providing customized vending
machine services from a unique dispensing apparatus;
providing marketing advice and logistics management to
foodservice operators with respect to advertising,
promotions and recipes for use in restaurants, cafeterias
and institutional foodservice operations; online ordering
services featuring snack food products; subscription-based
order fulfillment services in the field of snack food
products; assistance, advisory services and consultancy with
regard to business analysis and business organization
relating to the marketing, sales, distribution and
development of products in the food industry.
A sliced deli-style, meat-based plant proteins that mimics its meat-based counterpart are described herein are prepared through a composition and method that associate protein components in a manner that can be uniquely processed effective to produce a meat analogue from plant proteins that closely resembles sliced deli-style meats in appearance, taste, texture, and quality. When both the select compositional features and the select processing system parameters are combined, the resulting product achieves thin and elongated slices that have a grainy texture resembling, for instance, sliced roast beef or sliced turkey.
A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.
A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23L 7/191 - After-treatment of puffed cereals, e.g. coating or salting
A23G 3/20 - Apparatus for coating or filling sweetmeats or confectionery
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
Kellogg's extra crunchy muesli pure chocolade en hazelnoten chocolat noir et noisettes van nature rijk aan vezels naturellement riche en fibres same great taste same great taste
A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.
A21C 9/08 - Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
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
A21D 13/22 - Partially or completely coated products coated before baking
A21C 9/04 - Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
Meat, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; preserves, jellies, jams; eggs, milk and milk products; edible oils and fats; bases for making milk shakes; beverages having a milk base; dairy-based beverages; dairy-based powders for making dairy-based food beverages and shakes; milk-based beverages containing milk concentrates, vegetable oil and added nutrients; milk-based energy drinks; shakes; soy-based food beverage used as a milk substitute; fruit puree-based snack foods; soy-based snack bars; soy-based meal replacement bars; potato crisps and chips; potato-based snack foods; vegetable-based snack foods; fruit-based snack foodsnut-based snack foods; trail mix consisting primarily of processed nuts, seeds, dried fruit and also including chocolate; bean chips made in whole or substantial part of beans; bean-based snack foods; fruit-based snack foodstrail mix bars consisting primarily of processed nuts, seeds, dried fruit and also including chocolate; nut and seed-based snack bars; fruit and vegetable-based food bars; frozen meals consisting primarily of egg, meat, vegetables, or cheese; frozen meals consisting primarily of vegetables; frozen meals consisting primarily of meat, poultry, or vegetables; vegetable food products namely, vegetable based meat and egg substitutes; frozen prepackaged entrees consisting of vegetable based food products; fruit leathers being fruit-based snack foods. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry, biscuits, cakes and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice, breakfast cereals; cereal bars; and other cereal-derived food products to be used as a breakfast food, snack food or ingredient for making food; ready-to-eat cereal foods including those made from wheat, rye, barley, maize, oats and rice; toaster pastries; waffles; pancakes; flavorings; baked goods; fruit sauces; frozen meals consisting primarily of pasta, rice or grains; snack foods, namely cookies, brownies, muffins, crackers, muesli, pies and tarts. Public advocacy to promote awareness in the fields of farming, sustainability and nutrition; Providing incentive award programs through issuance and processing of loyalty points for purchase of a company's goods and services; consumer reward programs for advertising and promotional purposes which permit consumers to earn rewards, prizes and coupons based on purchases and other activities; customized vending machine services; providing customized vending machine services from a unique dispensing apparatus; providing marketing advice and logistics management to foodservice operators with respect to advertising, promotions and recipes for use in restaurants, cafeterias and institutional foodservice operations; Online ordering services featuring snack food products; subscription-based order fulfillment services in the field of snack food products; Assistance, advisory services and consultancy with regard to business analysis and business organization relating to the marketing, sales, distribution and development of products in the food industry.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
(1) Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; preserves, jellies, jams, fruit sauces; frozen meals consisting primarily of pasta, rice or grains; eggs, milk and milk products; edible oils and fats; bases for making milk shakes; beverages having a milk base; dairy-based beverages; dairy-based powders for making dairy-based food beverages and shakes; milk-based beverages containing milk concentrates, vegetable oil and added nutrients; milk-based energy drinks; shakes; soy-based food beverage used as a milk substitute; fruit leathers; fruit-based snack foods; fruit puree-based snack foods; soy-based snack bars; soy-based meal replacement bars; potato crisps and chips; potato-based snack foods; vegetable-based snack foods; fruit-based snack foods; nut-based snack foods; trail mix consisting primarily of processed nuts, seeds, dried fruit and also including chocolate; bean chips made in whole or substantial part of beans; bean-based snack foods; fruit-based snack foods; trail mix bars consisting primarily of processed nuts, seeds, dried fruit and also including chocolate; nut and seed-based snack bars; fruit and vegetable-based food bars; frozen meals consisting primarily of egg, meat, vegetables, or cheese; frozen meals consisting primarily of vegetables; frozen meals consisting primarily of meat, fish, poultry, or vegetables; vegetable food products namely, vegetable based meat and egg substitutes; frozen prepackaged entrees consisting of vegetable based food products
(2) Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry, biscuits, cakes and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice, breakfast cereals; cereal bars; and other cereal-derived food products to be used as a breakfast food, snack food or ingredient for making food; foods and ingredients for foods; ready-to-eat cereal foods including those made from wheat, rye, barley, maize, oats and rice; toaster pastries; waffles; pancakes; snack foods; flavorings; baked goods (1) Public advocacy to promote awareness in the fields of farming, sustainability and nutrition; Providing incentive award programs through issuance and processing of loyalty points for purchase of a company's goods and services; consumer reward programs for advertising and promotional purposes which permit consumers to earn rewards, prizes and coupons based on purchases and other activities; customized vending machine services; providing customized vending machine services from a unique dispensing apparatus; providing marketing advice and logistics management to foodservice operators with respect to advertising, promotions and recipes for use in restaurants, cafeterias and institutional foodservice operations; Online ordering services featuring snack food products; subscription-based order fulfillment services in the field of snack food products; Assistance, advisory services and consultancy with regard to business analysis and business organization relating to the marketing, sales, distribution and development of products in the food industry
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
Meat, poultry; preserved, dried and cooked fruits and vegetables; fruit preserves; eggs, milk and milk products excluding ice cream, ice milk and frozen yogurt; edible oils and fats; bases for making milk shakes; beverages having a milk base; dairy-based beverages; dairy-based powders for making dairy-based food beverages and shakes; milk-based beverages containing milk concentrates, vegetable oil and added nutrients; milk-based energy drinks; shakes; soy milk-based beverages used as a milk substitute; fruit leathers; fruit-based snack foods; fruit puree-based snack foods; soy-based snack bars; soy-based meal replacement bars; potato crisps and chips; potato-based snack foods; vegetable-based snack foods; nut-based snack foods; trail mix consisting primarily of processed nuts, seeds, dried fruit and also including chocolate; bean chips made in whole or substantial part of beans; bean-based snack foods; trail mix bars consisting primarily of processed nuts, seeds, dried fruit and also including chocolate; nut and seed-based snack bars; fruit-based food bars also containing vegetables; frozen meals consisting primarily of egg, meat, vegetables, or cheese; frozen meals consisting primarily of vegetables; frozen meals consisting primarily of meat, fish, poultry, or vegetables; vegetable food products, namely, vegetable based meat and egg substitutes; frozen prepackaged entrees consisting of vegetable based food products Flour; preparations made from cereals, namely, cereal based snack foods; bread; pastry; biscuits; cakes; chocolate and frozen confections; breakfast cereals; cereal bars; Processed cereal-based food to be used as a breakfast food, snack food or ingredient for making food; ready-to-eat cereal derived food bars including those made from wheat, rye, barley, maize, oats and rice; toaster pastries; waffles; pancakes; cereal, corn and flour based snack foods; Food flavorings, other than essential oils; baked goods, namely, muffins, cookies, pies and tarts; fruit sauces; frozen meals consisting primarily of pasta, rice or grains Promoting public awareness of farming, sustainability and nutrition by means of public advocacy; providing incentive award programs through issuance and processing of loyalty points for purchase of a company's goods and services; Arranging and conducting incentive reward programs to promote the sale of food which permit consumers to earn rewards, prizes and coupons based on purchases and other activities; online ordering services featuring snack food products; subscription-based order fulfillment services in the field of snack food products; assistance, advisory services and consultancy with regard to business analysis and business organization in the field of sales, distribution and development of products in the food industry
35.
HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.
A food package (100) includes a lay-flat pouch (11) and a fastening member (136). The lay-flat pouch has a first compartment (112) and a second compartment (114) defined by a first side seal (120) and an intermediate seal (116) extending from the first side seal. The pouch includes a fold seam (132) extending along the intermediate seal. The pouch is arranged in a folded configuration with the first compartment disposed adjacent to the second compartment and a first portion of the first side seal and a second portion of the first side seal cooperate to define a base of the pouch. The fastening member attaches the first compartment to the second compartment.
B65D 30/22 - Sacks, bags or like containers characterised by shape or construction with two or more compartments
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
37.
Process of stabilizing and spraying a foam to mimic the appearance of frosting
A system and method for applying a reduced sugar coating to a food product is provided using a natural whitening system. The methods include preparing a foam and then maintaining that foam through a spray nozzle to coat a food product with a spray-applied foam that mimics the appearance of a high sucrose frosting or icing.
A system for applying a fastening material to a substrate is provided. The system may include a first material source including the substrate. The substrate may define a first length extending from a first edge to a second edge and the first material source may feed the substrate in a first direction transverse to the first length. The system may additionally include a second material source including the fastening material. The fastening material may define a second length extending from a third edge to a fourth edge, whereby the second length is substantially equal to the first length and the second material source feeds the fastening material in a second direction transverse to the second length. The system may also include an applicator system that secures the fastening material to the substrate.
B31B 70/81 - Forming or attaching accessories, e.g. opening devices, closures or tear strings
B65B 61/18 - Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for applying or incorporating package-opening or unpacking elements, e.g. tear-strips
B65D 33/24 - End- or aperture-closing arrangements or devices using self-locking integral or attached closure elements, e.g. flaps
B65D 85/00 - Containers, packaging elements or packages, specially adapted for particular articles or materials
A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.
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 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Ready to eat cereals; processed cereals; breakfast cereals; processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods; cereal-based snack foods; cereal bars.
A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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
A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining the first mixture, water, wheat flour, sweetener, protein isolate, a leavening agent, and salt. The second mixture is mixed for a second period of time, and then baked to form the food product.
An assembly is disclosed. The assembly includes a container and a utensil. The container includes a bowl portion defined by a bottom wall and a side wall extending from the bottom wall. The side wall and the bottom wall are each defined by an inner surface that forms a cavity of the bowl portion. The utensil is disposed within the cavity and is removably-secured to the inner surface of the side wall that defines the bowl portion of the container. An assembly is also disclosed. A method is also disclosed.
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
B65D 51/24 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes
B65D 77/04 - Articles or materials enclosed in two or more containers disposed one within another
B65D 77/24 - Inserts or accessories added or incorporated during filling of containers
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.
The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.
A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.
M) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff conduit (26, 36). The first foodstuff (F1) includes water, red dye #3, natural smoke flavor, bacon flavor, soy isolate, wheat gluten, native tapioca starch, wheat protein texturizer, and megacell-80 texturizer, in combination with other elements. The second foodstuff (F2) includes water, starch, egg whites, soy protein isolate, bacon flavor paste and bacon type flavor, and soy oil, in combination with other elements. The first foodstuff (F1) and the second foodstuff (F2) provided a non-homogenous, marbled appearance when the second foodstuff is injected into the first foodstuff to provide a vegetarian foodstuff having the appearance and flavor of natural bacon.
A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.
A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
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 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dairy-based powders for making dairy-based food beverages and shakes; Milk-based beverages containing milk concentrates, vegetable oil and added nutrients; Milk-based energy drinks; Shakes; Soy-based food beverage used as a milk substitute; fruit-based snack food and snack bars; fruit juice-based snack food and snack bars; legume-based snack foods and snack bars; hemp-based snack foods and snack bars; seed-based snack foods and snack bars; nut-based snack foods and snack bars; vegetable based snack foods and snack bars, vegetable crisps, potato chips, dried and cooked fruits and vegetables; trail mix consisting primarily of vegetables, nuts, seeds and fruit; frozen entrees consisting primarily of meat, fish, poultry or vegetables. Processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods; ready to eat cereals; processed cereals; breakfast cereals; preparations made from cereals and other cereal-derived food products to be used as a breakfast food, snack food or ingredient for making food; cereal-based snack foods; cereal bars; wheat-based snack foods; multigrain-based snack foods; crackers; corn-based snack foods; snack mix consisting primarily of crackers, pretzels and/or popped popcorn; confectionery; bread; pastry; cereal based foodstuffs for human consumption.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dairy-based powders for making dairy-based food beverages and shakes; Milk-based beverages containing milk concentrates, vegetable oil and added nutrients; Milk-based energy drinks; Shakes; Soy-based food beverage used as a milk substitute; fruit-based snack food and snack bars; legume-based snack foods and snack bars; hemp-based snack foods and snack bars; seed-based snack foods and snack bars; nut-based snack foods and snack bars; vegetable based snack foods and snack bars, vegetable crisps, potato chips, dried and cooked fruits and vegetables; trail mix consisting primarily of vegetables, nuts, seeds and fruit; frozen entrees consisting primarily of meat, fish, poultry or vegetables. Quinoa-based food bars and snack foods, processed quinoa; processed cereal-derived food product to be used as a breakfast cereal, snack food, or ingredient for making food; ready-to-eat cereal; muesli consisting predominantly of cereals; rolled oats; oatmeal; grain based snack foods and snack bars, ready-to-eat oat based snack food and snack bars, oat flakes, processed cereals, frozen waffles; muesli bars; cereal-based snack bars; pilaf, cookies, pizza, frozen entrees consisting primarily of rice or pasta.
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.
An apparatus includes a product metering device, first and second container preparation systems, and a controller. The product metering device is configured to dispense a product. The first and second container preparation systems are configured to dispense first and second containers, respectively, for receiving the product from the product metering device. The first and second container preparation systems include first and second severed container material transporting devices, respectively, operable to transport the first and second containers, respectively, from the first and second container preparation systems, respectively, to the product metering device. The controller simultaneously controls (i) one of the first container preparation system and the second container preparation system to prepare one of the first container and the second container, and (ii) the product metering device to dispense the product into the other of the first container and the second container.
B65B 43/30 - Opening or distending bagsOpening, erecting, or setting-up boxes, cartons, or carton blanks by grippers engaging opposed walls, e.g. suction-operated
B65B 61/06 - Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for severing webs, or for separating joined packages by cutting
B65B 43/54 - Means for supporting containers or receptacles during the filling operation
B65B 1/06 - Methods of, or means for, filling the material into the containers or receptacles by gravity flow
B65B 1/16 - Methods of, or means for, filling the material into the containers or receptacles by pneumatic means, e.g. by suction
B65B 1/36 - Devices or methods for controlling or determining the quantity or quality of the material fed or filled by volumetric devices or methods
B65B 35/12 - Feeding, e.g. conveying, single articles by gravity
B65B 43/12 - Feeding flexible bags or carton blanks in flat or collapsed stateFeeding flat bags connected to form a series or chain
B65B 43/46 - Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up stateFeeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging positionLocating containers or receptacles at the filling positionSupporting containers or receptacles during the filling operation using grippers
B65B 57/00 - Automatic control, checking, warning or safety devices
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods; ready to eat cereals; processed cereals; breakfast cereals; preparations made from cereals and other cereal-derived food products to be used as a breakfast food, snack food or ingredient for making food; cereal-based snack foods; cereal bars; wheat-based snack foods; multigrain-based snack foods; crackers; corn-based snack foods; snack mix consisting primarily of crackers, pretzels and/or popped popcorn.
74.
System and method for applying a fastening material to a substrate
A system for applying a fastening material to a substrate is provided. The system may include a first material source including the substrate. The substrate may define a first length extending from a first edge to a second edge and the first material source may feed the substrate in a first direction transverse to the first length. The system may additionally include a second material source including the fastening material. The fastening material may define a second length extending from a third edge to a fourth edge, whereby the second length is substantially equal to the first length and the second material source feeds the fastening material in a second direction transverse to the second length. The system may also include an applicator system that secures the fastening material to the substrate.
B29C 65/74 - Joining of preformed partsApparatus therefor by welding and severing
B65B 61/18 - Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for applying or incorporating package-opening or unpacking elements, e.g. tear-strips
B31B 70/81 - Forming or attaching accessories, e.g. opening devices, closures or tear strings
B29C 65/08 - Joining of preformed partsApparatus therefor by heating, with or without pressure using ultrasonic vibrations
B29C 65/48 - Joining of preformed partsApparatus therefor using adhesives
B29C 65/00 - Joining of preformed partsApparatus therefor
B65D 33/24 - End- or aperture-closing arrangements or devices using self-locking integral or attached closure elements, e.g. flaps
B65D 85/00 - Containers, packaging elements or packages, specially adapted for particular articles or materials
A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dried fruits and vegetables; trail mix consisting primarily of nuts, seeds and dried fruits; nut-based snack foods; nut and seed-based snack bars; fruit and nut-based snack bars; snack mixes consisting of dehydrated fruit and processed nuts; snack mixes consisting of processed fruits and processed nuts. muesli consisting predominantly of cereals; snacks consisting predominantly of muesli, also containing fruits, nuts and cereals; muffins; baked snacks; bread; cookies; muesli bars; cereal-based snack bars; ready-to-eat cereal derived food bars; cereal snack bars also containing fruit and nuts; cereal snack bars also containing fruit; cereal snack bars also containing nuts; oatmeal, hot cereal; breakfast cereals; cereal bars; cereal-based snack foods; cereal based snack foods; snacks manufactured from cereals.
A method includes receiving a user identifier and instructing display systems to display media content based on the user identifier. Each display system has a corresponding screen. The method also includes receiving image data from an imaging system configured to have a field of view arranged to capture images of a user. The method further includes determining gaze characteristics of the user including a gaze target of the user. The method further includes determining whether the gaze target corresponds to one of the screens. When the gaze target corresponds to one of the screens, the method includes determining a time period of gaze engagement with the corresponding screen. The method also includes storing at least one of the gaze characteristics and the media content or an identifier of the media content displayed on the screen corresponding to the gaze target.
H04N 21/45 - Management operations performed by the client for facilitating the reception of or the interaction with the content or administrating data related to the end-user or to the client device itself, e.g. learning user preferences for recommending movies or resolving scheduling conflicts
A61B 5/00 - Measuring for diagnostic purposes Identification of persons
G06F 3/03 - Arrangements for converting the position or the displacement of a member into a coded form
H04N 21/442 - Monitoring of processes or resources, e.g. detecting the failure of a recording device, monitoring the downstream bandwidth, the number of times a movie has been viewed or the storage space available from the internal hard disk
G06F 3/01 - Input arrangements or combined input and output arrangements for interaction between user and computer
A61B 5/11 - Measuring movement of the entire body or parts thereof, e.g. head or hand tremor or mobility of a limb
A61B 5/16 - Devices for psychotechnicsTesting reaction times
A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining the first mixture, water, wheat flour, sweetener, protein isolate, a leavening agent, and salt. The second mixture is mixed for a second period of time, and then baked to form the food product.
A method for product compliance includes receiving, at data processing hardware, a planogram defining a representative placement of a product on a display shelf and receiving at least one image from an imaging device having a field of view arranged to capture a top surface of the display shelf. The method also includes determining whether the product is disposed on the display shelf based on the at least one image. When the product is disposed on the display shelf, the method includes determining an actual placement of the product on the display shelf and comparing the actual placement of the product to the representative placement of the product defined by the planogram. The method further includes determining a planogram compliance based on the comparison of the actual placement of the product to the representative placement of the product and communicating the planogram compliance to a network.
G06V 10/44 - Local feature extraction by analysis of parts of the pattern, e.g. by detecting edges, contours, loops, corners, strokes or intersectionsConnectivity analysis, e.g. of connected components
G06Q 10/087 - Inventory or stock management, e.g. order filling, procurement or balancing against orders
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods; ready to eat cereals; processed cereals; breakfast cereals; preparations made from cereals and other cereal-derived food products to be used as a breakfast food, snack food or ingredient for making food; cereal-based snack foods; cereal bars; wheat-based snack foods; multigrain-based snack foods; crackers; corn-based snack foods; snack mix consisting primarily of crackers, pretzels and/or popped popcorn.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Ready-to-eat meals consisting of egg proteins, dairy, soy protein, dairy solids, dairy whey, fruit, seeds and processed nut; dairy mixes; dairy-based food beverages; soy based food beverages used as milk substitutes; snack mix containing seeds, fruit and nuts; fruit bars, processed nut based bars; dried fruit mixes; nut based snack foods and snack bars; seed based snack foods and snack bars; fruit based snack foods and snack bars; yogurt based snack foods; dairy based dips; snack dips; dairy-based powders for making dairy-based food beverages and shakes; milk-based beverages containing milk concentrates; shakes; vegetable crisps, potato chips, dried and cooked fruits and vegetables; trail mix consisting primarily of vegetables, nuts, seeds and fruit; frozen entrees consisting primarily of meat, fish, poultry or vegetables. Cereal; cereal-based snack food; processed cereal based food to be used as a breakfast food or snack food; breakfast cereal; processed cereals; ready-to-eat cereal; hot cereal; ready-to-eat meals containing grains, oats, rice, corn, chocolate; muesli; oatmeal; porridge; grain based snack foods and snack bars; oat based snack foods and snack bars; rice based snack foods; chocolate based snack foods and snack bars; cereal bars; cereal energy bars; cocoa mixes; crackers; biscuits; muffins; bread; buns; cookies; snack mix consisting primarily of crackers, pretzels and/or popped popcorn.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Processed cereal-derived food product to be used as a breakfast cereal, snack food, or ingredient for making food; ready-to-eat cereal; ready-to-eat cereal based snack food; processed cereal; breakfast cereal.
41 - Education, entertainment, sporting and cultural services
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Providing online publications relating to health and nutrition, including such publications relating to the health and nutrition of food; providing online videos relating to health and nutrition, including such videos relating to the health and nutrition of food. Providing information over a global computer network in the fields of health and nutrition, including such information relating to food; providing nutritional information about food.
91.
A PACKAGING SUBASSEMBLY, A PACKAGING ASSEMBLY AND A METHODOLOGY FOR PREPARING A PACKAGING ASSEMBLY
An assembly (10) is disclosed. The assembly (10) includes a container (14) and a utensil (16). The container includes a bowl portion defined by a bottom wall and a side wall extending from the bottom wall. The side wall and the bottom wall are each defined by an inner surface that forms a cavity of the bowl portion. The utensil is disposed within the cavity and is removably-secured to the inner surface of the side wall that defines the bowl portion of the container. An assembly is also disclosed. The assembly includes the first container (14), the utensil (16) and a second container (20). The second container (20) includes a second bowl portion defined by a bottom wall and a side wall extending from the bottom wall. The side wall and the bottom wall of the second bowl portion are each defined by an inner surface that forms a cavity of the second bowl portion. The first container is disposed within the cavity of the second bowl portion and partially closes out an opening formed by formed by an upper end of the side wall of the second bowl portion to define: a first opening (62a) formed by the upper end of the side wall of the second bowl portion and an outer surface of the first container; and a second opening (62b) formed by the upper end of the side wall of the second bowl portion and an outer surface of the first container. A method is also disclosed.
B65D 51/24 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes
B65D 51/28 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes with auxiliary containers for additional articles or materials
B65D 71/20 - Slits or openings along the foldline of the tubular body
B65D 77/04 - Articles or materials enclosed in two or more containers disposed one within another
B65D 77/20 - Container closures formed after filling by applying separate lids or covers
B65D 77/24 - Inserts or accessories added or incorporated during filling of containers
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.
A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/54 - Composite products, e.g. layered, coated, filled
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
A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Ready to eat cereals; processed cereals; breakfast cereals; cereal-based snack foods; processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods, namely, preparations made from cereals and other cereal-derived food products.
97.
FOODSTUFF MANUFACTURING SYSTEM, METHOD OF UTILIZING THE SAME AND FOOD PRODUCT FORMED THEREFROM
A method for forming a marbled foodstuff (FM) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff conduit (26, 36). The first foodstuff (F1) includes water, red dye #3, natural smoke flavor, bacon flavor, soy isolate, wheat gluten, native tapioca starch, wheat protein texturizer, and megacell-80 texturizer, in combination with other elements. The second foodstuff (F2) includes water, starch, egg whites, soy protein isolate, bacon flavor paste and bacon type flavor, and soy oil, in combination with other elements. The first foodstuff (F1 ) and the second foodstuff (F2) provided a non-homogenous, marbled appearance when the second foodstuff is injected into the first foodstuff to provide a vegetarian foodstuff having the appearance and flavor of natural bacon.
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Veggie food products, namely, vegetable based meat and fish substitutes, egg substitutes, cheese substitutes and soy-based food beverages used as a milk substitute; textured vegetable protein; frozen packaged entrees consisting of vegetable based patties or links; jerky; sausages; vegetarian sausages; jerky made with meat substitutes and vegetables; cheese; cheese substitutes; meat substitutes; vegetable based meat substitutes; charcuterie; meat substitute based charcuterie; pre-packaged meals consisting of vegan cheese and meat substitutes; pre-packaged meals consisting of nuts and cheese; pre-packaged snacks consisting of crackers and cheese.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Ready to eat cereals; processed cereals; breakfast cereals; cereal-based snack foods; processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods, namely, preparations made from cereals and other cereal-derived food products.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Ready to eat cereals; processed cereals; breakfast cereals; cereal-based snack foods; cereal bars; processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods, namely, preparations made from cereals and other cereal-derived food products.
