Abrégé

A cheese analogue (or substitute) composition includes a fat source, a starch source and/or a protein source, a leavening agent, and a water source. A method of making the cheese analogue (or substitute) composition includes mixing the fat source, the dry ingredient mixture, the leavening agent, and the water source to form a composition mixture, and heating the composition mixture to form curds.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers

Abrégé

A cheese analogue (or substitute) composition includes a fat source, a starch source and/or a protein source, a leavening agent, and a water source. A method of making the cheese analogue (or substitute) composition includes mixing the fat source, the dry ingredient mixture, the leavening agent, and the water source to form a composition mixture, and heating the composition mixture to form curds.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Abrégé

A cheese analogue (or substitute) composition includes a fat source, a starch source and/or a protein source, a leavening agent, and a water source. A method of making the cheese analogue (or substitute) composition includes mixing the fat source, the dry ingredient mixture, the leavening agent, and the water source to form a composition mixture, and heating the composition mixture to form curds.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers

Produits et services

(1) Pancake and waffle batter, namely gluten-free pancake and waffle batter, vegan pancake and waffle batter, plant-based pancake and waffle batter, and egg-less pancake and waffle batter

Produits et services

(1) Pancake and waffle batter, namely gluten-free pancake and waffle batter, vegan pancake and waffle batter, plant-based pancake and waffle batter, and egg-less pancake and waffle batter

Produits et services

(1) Non-dairy yogurt, vegan yogurt, non-dairy yogurt beverage, frozen burritos, frozen sandwich wraps, frozen entrees consisting primarily of meat substitutes, frozen entrees consisting primarily of vegetable-based meat substitutes, frozen entrees consisting primarily of cheese substitutes, frozen entrees consisting primarily of vegan meat substitutes, frozen entrees consisting primarily of vegan vegetable-based meat substitutes, frozen entrees consisting primarily of vegan cheese substitutes; frozen breakfast entrees consisting primarily of vegan meat substitutes, frozen breakfast entrees consisting primarily of vegan vegetable-based meat substitutes, frozen breakfast entrees consisting primarily of vegan cheese substitutes, frozen breakfast entrees consisting primarily of meat substitutes, frozen breakfast entrees consisting primarily of vegetable-based meat substitutes, frozen breakfast entrees consisting primarily of cheese substitutes; frozen side dishes consisting primarily of meat substitutes, frozen side dishes consisting primarily of vegetable-based meat substitutes, frozen side dishes consisting primarily of cheese substitutes; non-dairy desserts namely, brownies, cakes, pies, dessert mousse, and cookies, non-dairy confections, namely, non-dairy frostings and non-dairy icings, non-dairy chocolate; ready-to-eat meals, namely, meatless burritos, meatless and/or non-dairy pizzas, meatless sandwich wraps. (2) Snacks, namely, cereal-based snacks. (3) Non-dairy food beverage, namely, non-dairy yogurt beverages.

Produits et services

PANCAKE AND WAFFLE BATTER, INCLUDING GLUTEN-FREE PANCAKE AND WAFFLE BATTER, VEGAN PANCAKE AND WAFFLE BATTER, PLANT-BASED PANCAKE AND WAFFLE BATTER, AND EGG-LESS PANCAKE AND WAFFLE BATTER

Abrégé

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower- temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg- substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Classes IPC  ?

• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
• A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
• A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
• A23L 29/262 - CelluloseSes dérivés, p. ex. éthers
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane

Abrégé

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower- temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg- substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Classes IPC  ?

• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
• A23L 29/262 - CelluloseSes dérivés, p. ex. éthers
• A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
• A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane

Abrégé

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg- substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
• A23L 29/262 - CelluloseSes dérivés, p. ex. éthers
• A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
• A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane

Abrégé

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A21D 13/064 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en protéines modifiée
• A23L 1/0534 - Cellulose; Ses dérivés, p.ex. éthers
• A23L 1/054 - d'origine microbienne, p.ex. xanthane, dextrane
• A23L 1/304 - Sels inorganiques, minéraux, oligo-éléments
• A23L 1/32 - Produits à base d'œuf
• A23L 1/337 - Algues comestibles
• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson
• A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
• A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
• A23L 29/262 - CelluloseSes dérivés, p. ex. éthers
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup

Abrégé

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Classes IPC  ?

• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A21D 13/064 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en protéines modifiée
• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson
• A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
• A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
• A23L 29/262 - CelluloseSes dérivés, p. ex. éthers
• A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
• A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup

Produits et services

(1) Dairy product substitutes, namely cheese substitutes and non-dairy bread spreads (2) Cream cheese substitutes; sour cream substitutes (3) Plant-protein based meat substitutes; egg substitutes (4) Bakery products, namely, bread, tortillas, bagels, pancakes, instant pancake mixes, gluten-free bread; salad dressings (5) Salad dressing that may also be used as a bread spread

Produits et services

MANUFACTURING FOOD PRODUCTS FOR OTHERS