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US20150157044 HEAT RESISTANT MOISTURE BARRIER FOR FOODS  
A food product having at least a first part and a second part, where the water activity of the first part is lower than the water activity of the second part, and a moisture barrier between the...
US20140093622 READY TO EAT DEEP FRIED VEGETABLES AS APPETIZER AND SNACK  
Deep fried, seasoned, and ready to eat vegetables in small pieces to be served conveniently as an appetizer and/or snack food. The comestible produced provides people who eat at fast food...
US20130309368 APPLE WITH EDIBLE FILLING  
The combination of: a) an apple with a top and bottom and having fibrous/woody carpels and seeds removed to produce a cavity extending from the bottom of the apple upwardly but not fully to the...
US20110250321 OVEN BAKED POCKET CHEESE  
The present invention is directed to a baked cheese product having two opposing pieces of exterior cheese having outer edges. An interior food product of a different type of cheese or a non-cheese...
US20130209617 COMPOSITIONS AND METHODS FOR USE IN PROMOTING PRODUCE HEALTH  
Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings...
US20090142453 Nutraceutical Coatings fo Fruits and Vegetables  
A preharvest coating for fruits, vegetables and other plants includes a primary ingredient for protecting the fruit, vegetable or plant from physical harm or damage during growing and harvesting...
US20080014303 Fruit Snack  
The present invention is directed to a packaged, shelf-stable, gelled natural fruit pulp, in which the natural pectins of the fruit pulp have been substantially demethoxylated by the action of a...
US20120148708 DRIED VEGETABLES AND A PROCESS FOR PRODUCING THE SAME  
The present invention relates to a process to prepare a dried vegetable product comprising the steps of—subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the...
US20070122529 FRUIT SPONGE  
A low density food bar includes dried fruit pieces and a binder to produce a sponge-like consistency.
US20060013925 Vacuum puffed and expanded fruit  
A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by...
US20060257531 Fruit bar and method of making a fruit bar  
The invention provides a fruit bar and a method for making a fruit bar. The fruit bar includes primary fruit pieces having a taste and a texture. The texture of the primary fruit pieces is defined...
US20140255552 COATED STABILISED MICROWAVE HEATED FOODS  
A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly...
US20140234491 BITE SIZED REFRIGERATED YOGURT PRODUCTS  
Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt...
US20140272013 NANO-CELLULOSE COATINGS TO PREVENT DAMAGE IN FOODSTUFFS  
Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions...
US20150132438 READY TO EAT COLD VEGETABLE CAKES WITH INGREDIENTS  
Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can...
US20090110773 Fruit Snack with Probiotics and Method of Manufacturing a Fruit Snack with Probiotics  
A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to...
US20120100262 ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY  
A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The...
US20140363541 pKa Buffered Flavor Enhanced Reduced Moisture Fruits and Vegetables  
The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made...
US20090297671 Infusion Method for Vacuum Fried Fruit Leveraging  
A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion...
US20120189744 POTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC RESPONSE AND METHODS THEREOF  
This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and...
US20120251675 COATING COMPOSITION FOR FRESH PRODUCE COMPRISING CHITOSAN, SURFACTANT AND POLYETHYLENE GLYCOL  
The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said...
US20080317910 Microfoamed Fruit or Vegetable Puree and Method for Preparing Same  
The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average...
US20110020504 Crispy Jalapeno  
A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without...
US20100272859 DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED WATER-INSOLUBLE FLAVORANTS  
A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in...
US20080299265 Fruit Infused Fat Based Table Spread  
A fat based mixture is used as a spreadable table spread, and is based on an edible oil table spread product which may be table butter, margarine, soft butter, and mixtures thereof. The edible oil...
US20140017361 FOLDABLE ROOT VEGETABLE FOOD SHEET  
The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such...
US20110151066 FOLDABLE ROOT VEGETABLE FOOD SHEET  
The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such...
US20120164268 Confectionery Composition  
The present invention relates to a confectionery composition which is able to provide a new and improved flavour and texture experience for a consumer. The confectionery composition has...
US20100316773 Hollow-Celery Stick and Celery Pack  
An Apium graveolens L. var. dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed...
US20070148291 Method for preservation of vegetable matter  
Method of preserving edible vegetable matter comprising the steps, —selecting vegetable matter to be preserved, —immersing the selected vegetable matter in an edible oil having a temperature of...
US20100015296 FRUIT-BASED FOOD PRODUCT AND METHOD OF MAKING  
A food product is provided that is formed from dehydrated fruit to form a crust for pies, wraps, and the like in which the dehydrated fruit has a water activity level in the range of 0.4 to 0.9...
US20140106034 METHOD FOR THE PRODUCTION OF CANDIED FRUIT AND VEGETABLES AND DRIED FRUIT AND VEGETABLES WITHOUT SUCROSE BY USING SUCROSE SUBSTITUENT AGENTS AND RESPECTIVE CANDIED FRUIT AND VEGETABLES  
The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions...
US20140030389 STEM CELERY HAVING A HOLLOW PETIOLE  
An Apium graveolens L. var dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed...
US20080138471 L-Theanine based chocolate confection  
A confection disclosed herein that includes an outer chocolate layer that enrobes a flavored paste center containing L-Theanine. The flavored paste center contains a fruit paste, enriched natural...
US20110129574 METHODS AND COMPOSITIONS FOR FILLING FLESHY FRUITS AND VEGETABLES  
Systems and methods for filling a fleshy fruit or vegetable with a filler are described. Embodiments include tool having an expandable member that is expandable to an expanded position to make a...
US20140212548 Beverage Bits  
The present invention relates to the field of beverage supplements. Provided by aspects of the invention are compositions for and methods of enhancing the flavor of a beverage by suspending fruit...
US20110177210 STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES  
A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat,...
US20080020100 Fruit snack product  
A snack product comprises an undulating elongated body with a crenate cross-section and a composition that includes some fruit material. When the snack product is composed entirely or...
US20120251667 JUICE-FILLED FRUIT SNACKS AND METHOD OF MANUFACTURING JUICE-FILLED FRUIT SNACKS  
A juice-filled fruit snack and a method of manufacturing thereof in which the fruit snack has a gelled shell and a liquid center with a water binder in an amount sufficient to bind the water...
US20080095893 Colouring and Flavouring Capsules Provided in a Gel Medium, and Method and Apparatus for Making Same  
Capsules made of gellan gum and a polyvalent salt and having various flavors and colors are provided in a flexible gelatin and carragheenan gel, of which the appearance differs from that of...
US20100021590 Non-sticky, free-flowing comestible and a process for its preparation  
A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from...
US20130216662 OLIVE-BASED RECONSTITUTED PRODUCT AND PRODUCTION PROCESS  
The present invention relates to the process of obtaining reconstituted foods from natural raw materials and the products obtained following said process. It relates particularly to the process of...
US20130287842 Hard Capsules  
Publicly available pullulan hard capsule shells present certain drawbacks, notably a non fully satisfactory shell mechanical strength (i.e. shell brittleness) at shell low LOD. Improving this...
US20080089978 LACTEAL COATED PIZZAS  
From dietary health to product diversity, Lacteal Coated Pizzas outperform the venerable four-hundred year old ethnic (Italian) pizzas. Lacteal Coated Pizzas are comprised of soft leaven...
US20140272007 Snack Food Having Large Surface Inclusions  
A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the...
US20130216658 TEXTURED, FREEZE-DRIED PRODUCTS AND METHODS FOR MAKING SAME  
Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that...
US20100166922 CONFECTIONERY PRODUCT  
A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second...
US20080131563 Food-compatible laser-imageable coatings  
Edible objects and methods of forming a label on an edible object are disclosed.
US20140127359 FOOD PRODUCT AND METHOD OF PRESERVING SAME  
A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product,...
US20100068351 NEW PRODUCTS WITH A DAIRY MILK FILLING AND A GEL COATING  
The present invention relates to a fresh food product in a 3-D form comprising a temperature-dependent jellified coating with a dairy product inside and to the process of manufacturing that food...

Matches 1 - 50 out of 92 1 2 >