105 patents
Utility
Zero-Sugar and Zero-Net Carb Dairy Product and Preparation Thereof
21 Dec 23
A zero-sugar and zero-net carb dairy product includes a washed fermented dairy material.
Ariel J. Buehler, Steve Cheruvathoor, James D. Fischer, Jerry L. Fultz, Padmini Iyer, Christine S. T. Ng
Filed: 14 Jun 23
Utility
Texture-Controlled Fiber Ingredient Containing Viscous Soluble Fiber and Consumable Food and Fiber Supplement Products Incorporating Same
21 Dec 23
A texture-controlled fiber ingredient containing a viscous soluble fiber and a non-crosslinked acid-reversible gel-forming compound is described.
Peter J. Galuska, Douglas L. Goedeken, Eric T. Gugger, Jeffrey Huber, Scott Whitman
Filed: 19 Nov 21
Utility
Reduced Sugar Fruit-Flavored Dairy Product and Preparation Thereof
21 Dec 23
A dairy product that is fruit-flavored and reduced in sugar includes a washed fermented dairy material and a washed fruit-based material.
Ariel J. Buehler, Jerry L. Fultz, Padmini Iyer, Christine S.t. Ng, Andrea Young
Filed: 14 Jun 23
Utility
Pre-Scored Frozen Dough Sub and Steak Rolls
2 Nov 23
A plurality of dough pieces are produced using a rotary dough cutter comprises an annular cutter body configured to be rotatably driven, a plurality of arcuate sidewalls extending circumferentially about the cutter body, a plurality of radial divider walls extending across respective sidewalls, and a plurality of interior blades extending radially relative to the body between the sidewalls.
Christopher Crosby, Ryan D. Gifford, Todd A. Rasmussen, Jeffrey David Reinke, Geoffrey P. Suski, Kara M. Hobart
Filed: 2 May 22
Utility
Apparatus and Method for Producing Scored Dough Pieces
19 Oct 23
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.
Steven J. Cox, Kara M. Hobart, Todd A. Rasmussen
Filed: 13 Apr 22
Utility
Dividable Dough Sheet Piece
13 Jul 23
A dividable dough sheet piece gives consumers enhanced flexibility in creating food items from pre-made sheeted dough.
Craig E. Gustafson, Roberta Marie Langenfeld, Todd A. Rasmussen, Bruce W. Robb, Dalton Sherrill, Michael Snyder, Andrew Friend Souder, Kiara C. Camareno Vargas
Filed: 11 Jan 22
Utility
Non-Sticky Erythritol Coating
25 May 23
Individual non-sticky coated food pieces are produced by applying a composition to a surface of food pieces to produce coated food pieces.
Douglas L. Goedeken, Todd Harper, Christine M. Nowakowski, Goeran Walther, Scott K. Whitman
Filed: 21 Nov 19
Utility
Rolled Food Product and Method of Producing
6 Apr 23
Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern.
Roberta M. Langenfeld, Anna Gale, Benjamin R. Heyda, Craig E. Gustafson
Filed: 8 Dec 22
Utility
Soft Baked Snack
30 Mar 23
A low net carbohydrate soft baked snack having a good texture, flavor, structure, and shelf stability is described.
Lauren Gillman, Eric Gugger, Katie Wanner
Filed: 6 Mar 20
Utility
High Protein Food Article
23 Mar 23
A high protein food article having a protein content of at least 20% by weight of the food article is provided.
Aaron Rolla Amdor, Natasha Weatherby, Dana Katharine Zychowski
Filed: 10 Mar 20
Utility
Low Sugar, High Protein Confection
23 Mar 23
A low or no sugar, high protein confection is described.
Eric T. Gugger, Michael Li, Eva Ordovas
Filed: 1 Apr 20
Utility
Lower Carbohydrate Soup Product and Process for Preparing a Lower Carbohydrate Soup Product
16 Mar 23
A lower carbohydrate soup product is produced by preparing a mixture of soup ingredients, native xanthan gum, particulate xanthan gum and water to form a suspension in a high-speed mixer at a high sheer rate.
Coby Burckard, James Fudge, Doug L. Goedeken, Jeffrey T. Huber, Erin James, Taylor C. Mulfinger, Scott K. Whitman
Filed: 15 Sep 21
Utility
System and Method for Coating Soft and Sticky Food Cores
16 Mar 23
A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type.
James Andrew Moss, Sorin Stingaciu
Filed: 13 Sep 22
Utility
Shelf Stable Aggregate Food Product
2 Mar 23
Shelf stable aggregate foods are described that include a chewy binder that includes essentially no non-intact sugar sources.
Emily Fortener, Eric Hissam, Shintaro Pang, Nathan Valentine
Filed: 1 Sep 21
Utility
Analogue Cheese with Whey Protein Cream
16 Feb 23
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.
Michelle Manderfeld, Sara Rosene, Aaron Wlaschin, James Fudge, Brent Wyrick, Molly Glidden
Filed: 2 Sep 21
Utility
Cheese Compositions and Related Methods
9 Feb 23
Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.
Amelia E. Frazier, Nathan S. Morris, Aaron P. Wlaschin
Filed: 11 Oct 22
Utility
Soft Baked Snack and Methods of Making
9 Feb 23
A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described.
Jessica Chatziyakoumis, Michelle M Manderfeld, Sara Rosene, Katie Wanner, Natasha Weatherby
Filed: 7 Jan 21
Utility
Hard Taco Shell and Method for Producing the Hard Taco Shell
2 Feb 23
A taco shell is produced by applying a plasticizing agent to a targeted region including a base or spine portion of a hard taco shell and lower sections of taco shell sidewalls, thereby softening the targeted region, preferably across a strip width between 16 mm-20 mm, and enabling the sidewalls of the hard taco shell to engage each other without cracking or otherwise breaking the taco shell.
Christine M. Dosch, John James Fenske, Jason Herzog, James David Nelson, Christine M. Nowakowski
Filed: 11 Oct 22
Utility
Yogurt Composition
2 Feb 23
A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder.
Roy Bechtold, Rachel Eaton, Luke Hazlett, Anna Veynberger
Filed: 25 Jul 22
Utility
Method and Apparatus for Making Co-Extruded Food Product
2 Feb 23
A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling.
Ralph A. Stenvik
Filed: 11 Oct 22