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US20150079235 Hemp-Based Infant Formula and Methods of Making Same  
The present invention pertains to the field of nutrition and in particular a food product formulation based on protein and other nutrients extracted from oil seeds, such as hemp, for a plurality...
US20140170267 BABY AND INFANT FOOD CONTAINING WHOLE OLIVES  
The subject of this invention is the baby and infant food comprising whole olive fruit. Olive oil have an important role in Mediterranean diet. Olive oil helps to protect the cardiovascular...
US20140314909 TRANSGENIC PLANTS EXPRESSING CIVPS OR INTEIN MODIFIED PROTEINS AND RELATED METHOD  
Transgenic plants that express CIVPS or intein modified proteins, compositions of matter comprising them, products of diverse applications made from the transgenic plants, methods to construct the...
US20140377409 DRY FOOD PRODUCT CONTAINING LIVE PROBIOTIC  
The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that...
US20130287896 Dry Food Product Containing Live Probiotic  
The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that...
US20120156331 CHEESE-LIKE FOOD COMPOSITION AND A METHOD FOR PRODUCING THE SAME  
An object of the present invention is to provide a cheese-like food composition having physical properties and texture analogous to those of soft cheese and comprising a plant protein as a protein...
US20140348981 FOOD PRODUCTS WITH YOGURT WHEY  
A food product comprising a neutralized yogurt whey.
US20100310712 FRIED FOOD PRODUCTS HAVING REDUCED FAT CONTENT  
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and...
US20110027420 MOISTURE MIGRATION REDUCTION LAYER FOR A FOOD PRODUCT  
A moisture migration reduction layer suitable for use with a food product to reduce moisture migration into, out of or within the food product. Further, a moisture migration reduction layer for a...
US20120003354 Bread Product And Method  
A leavened dough and method of its preparation are provided. The leavener can include either yeast or a chemical leavener. The dough is formed by shaking a mixture of water, flour and leavener....
US20110129571 SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS  
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally...
US20140037787 AGE-TAILORED NUTRITION SYSTEM FOR INFANTS  
The invention relates to the use of a protein source comprising whey and casein proteins for providing an age-tailored nutrition system to an infant which system comprises two infant formulas each...
US20110195144 AGE-TAILORED NUTRITION SYSTEM FOR INFANTS  
The invention relates to the use of a protein source comprising whey and casein proteins for providing an age-tailored nutrition system to an infant which system comprises two infant formulas each...
US20130230622 LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF  
A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat...
US20120301574 LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF  
A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat...
US20120282304 MULTI-COATED LACTIC ACID BACTERIA AND PREPARING METHOD THEREOF  
The present invention relates to multi-coated lactic acid bacteria coated with a multi-coating layer forming bacterial clusters and including protein, polysaccharide, and edible oil/fat component,...
US20140271992 Heat-Treated Flour  
An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked...
US20130052175 OIL SUSPENSION-BASED MOLDED FOOD PRODUCTS  
A molded food product is provided that has a high fat and protein content and a low carbohydrate content. The food product is suitable for human or animal consumption. The food product can serve...
US20120207881 ACTIVE INGREDIENT DELIVERY SYSTEM  
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough...
US20120251663 DOUGH TARGETING FOR ENHANCED MICROWAVE REHEATING  
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough...
US20120009299 MICROWAVABLE FROZEN COOKIE DOUGH  
A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or...
US20110014324 Product for the storage of freeze-dried lactic acid bacteria mixed with oral rehydration solution  
A method of packaging of products that are sensitive to moisture is provided, consequently prolonging the shelf-life of such a product, more specifically prolonging the shelf-life of freeze dried...
US20120171329 Probiotic Juice Drink  
A probiotic fruit juice drink consisting of at least one species of probiotic bacteria chosen from Lactobacillus and at least one gas formation reducer chosen from acerola, pomegranate, cranberry,...
US20140161930 VEGETABLE-BASED NUTRITIONAL PRODUCTS  
The present disclosure is generally directed to homogeneous plastic mass compositions. Specifically, the present dis closure relates to vegetable-based compositions in the form of vegetable or...
US20120322774 CHOCOLATE HAVING CHOLECALCIFEROL AND METHOD FOR FORMING  
A method for forming chocolate having cholecalciferol is provided. The method includes mixing cholecalciferol into an oil to produce a cholecalciferol-oil mixture. The temperature of a chocolate...
US20140242216 Amino Acid And Protein Hydrolysate Based Formulas With A Stable Emulsion System  
The present disclosure relates in part to an emulsion system comprising a waxy starch. The emulsion system is useful, in some embodiments, for incorporation into infant formulas comprising protein...
US20110151056 Method of enzymatically degrading raw whole vegetables  
A method of enzymatically degrading raw whole vegetables that includes providing a raw whole vegetable composition having a first outer layer to which a plurality of enzymes that includes...
US20110189345 OILY MIXTURE OF NATURAL BIOACTIVE INGREDIENTS TO PREPARE AN ENRICHED FOOD PRODUCT  
The present invention provides an oily mixture based on natural bioactive ingredients to be used to prepare an enriched food product that includes salmon oil enriched with EPA and DHA,...
US20130251792 ENCAPSULATION OF HEAT AND MOISTURE SENSITIVE SUBSTANCES  
The present invention relates to a method for preparing a suspension for the encapsulation of heat and moisture sensitive substances in capsules, sachets, droplets and food compositions. It also...
US20110183036 TREATS AND METHODS FOR PRODUCING SAME  
Treats have a water activity of less than 0.5 and good organoleptic properties. A method for obtaining such treats having low water activity involves injection molding a dough made from a polyol...
US20120039852 LACTOBACILLUS RHAMNOSUS NCC4007, A PROBIOTIC MIXTURE AND WEIGHT CONTROL  
The present invention generally relates to the field of weight management and obesity. In particular the present invention relates to the use of probiotics in combination with prebiotics to treat...
US20110008493 HEAT RESISTANT PROBIOTIC COMPOSITIONS AND HEALTHY FOOD COMPRISING THEM  
Provided are granules for incorporating probiotic bacteria into health food products, particularly bakery probiotic products. The granules contain a core of bacteria to be released in a viable...
US20150118360 Fermented Flavoring System from Greek Yogurt Processing  
Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars,...
US20110262400 PROBIOTIC BACTERIAL MOLECULES AND THEIR USE IN METHODS TO TREAT/PREVENT INFECTION BY HARMFUL BACTERIA AND TO PROVIDE NUTRITIONAL HEALTH  
This invention provides isolated and characterized secreted molecules from probiotic bacteria for use in compositions and methods for the treatment and/or prevention of infection by harmful...
US20110236531 GLYCEROGLYCOLIPID LIPASE  
Disclosed is a glyceroglycolipid lipase which is highly safe, can hydrolyze a neutral fat, a glycerophospholipid or a glyceroglycolipid at about pH 6, is thermally stable to some extent, can...
US20120071567 FRUIT FLAVORED COCOA BUTTER BASED CONFECTION  
A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component...
US20140356340 EXTENSIONAL VISCOSITY TO PROMOTE SAFE SWALLOWING OF FOOD BOLUSES  
Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high...
US20130224166 POWDERED CEREAL COMPOSITIONS COMPRISING NON-REPLICATING PROBIOTIC MICROORGANISMS  
The present invention relates to the field of powdered cereal compositions to be reconstituted in milk, infant formula or water. In particular, the present invention relates to powdered cereal...
US20120015070 FERMENTED MILK BEVERAGE  
A beverage comprising a fermented milk product and an egg product, and methods for making such a beverage are described.
US20120164276 Dressing  
Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt % glucomannan and higher. Glucomannan absorbs...
US20110003034 FOOD PRODUCTS COMPRISING SESAME PASTE  
Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food...
US20110300265 Pan release compositions for preparation of long shelf life, bakery products  
The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by...
US20130273198 Preparation of Baked Product From Dough  
The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough...
US20150017223 EDIBLE COATING COMPOSITION AND USES THEREOF  
Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for...
US20110293724 Enzyme Treatment of Foodstuffs for Celiac Sprue  
Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects...
US20100297292 Reduced Pigmentation Microalgae Strains and Products Therefrom  
The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains....
US20120156330 LOW SODIUM MARGARINE SPREAD ENRICHED WITH PROBIOTICS FIELD  
Described herein are shelf stable low sodium compositions having reduced levels of trans fats. The compositions comprise a reduced trans base oil, an unhydrogenated oil, water, a low sodium sea...
US20110091601 Preparation of An Edible Product From Dough  
The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating...
US20150147438 FOOD PRODUCT WITH FILLING WITH HIGH AMOUNT OF LIVE LACTIC CULTURES  
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based...
US20120244257 INFANT FORMULA DELIVERY SYSTEM COMPRISING PROBIOTICS AND AN INFANT NUTRITIONAL FORMULATION  
The invention relates to a probiotic infant formula kit, comprising, in one common container, but separated from each other by means of at least one partitioning element: —multiple doses of an...