Matches 1 - 50 out of 57 1 2 >


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US20150017312 HIGH PROTEIN MEAL AND FLOUR COMPOSTIONS AND METHODS  
This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes...
US20110256277 PROCESS FOR MAKING A HEALTHY SNACK FOOD  
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying...
US20150173406 HYPOALLERGENIC FOOD-GRADE PROTEIN MATRICES AND USES THEREOF  
This invention relates generally to the discovery of improved food-grade protein matrices with reduced allergeiiicity and uses thereof including immunotherapy.
US20130142935 PROTEIN-BASED PIZZA CRUST  
Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and...
US20080008803 Process to enhance flavor of roasted nuts and products with modified texture  
Process for making crunchy flavorful nut products comprising contacting raw nuts with a water source effective to moisten the nuts without immersing the nuts in the water source, and roasting the...
US20130261183 OPTIMIZED NUTRITIONAL FORMULATIONS, METHODS FOR SELECTION OF TAILORED DIETS THEREFROM, AND METHODS OF USE THEREOF  
Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that...
US20130084364 Dairy-Based Foods Having High Levels Of Lactose  
A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels...
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...
US20130236626 MEAT SUBSTITUTE PRODUCT  
A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.
US20110287161 PROCESS FOR PRODUCING INFANT FOOD PRODUCTS  
An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the...
US20130202745 Intermediate Moisture Bar Using A Dairy-Based Binder  
A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy...
US20120237608 FREE-FLOWING PARTICULATE HONEY PRODUCT COMPRISING CRYSTALLISED NATURAL HONEY AND PROCESS FOR PRODUCING THEREOF  
The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises...
US20140093635 Savory Granola Cluster Snack Food  
The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place...
US20140178527 NUTRIENT-DENSE MULTIPLEX COMESTIBLES  
Provided herein are nutrient-dense multiplex comestibles as well as methods of their use and processes to produce such multiplex comestibles.
US20140186491 BITTERNESS MASKING  
A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The...
US20110151063 BEVERAGE CONTAINER LID SPILL PREVENTION DEVICE AND METHOD OF USE  
An ingestible stopping device that prevents liquid contained in a container from passing through an opening of a lid joined to the container. The ingestible stopping device includes an opening...
US20120093977 FOOD PRODUCTS COMPRISING ZEOLITES  
The present invention concerns food products comprising zeolite, in particular clinoptilolite and optionally in combination with other inorganic components able to reduce absorption of the ethanol...
US20130316043 GLUCOSYLATED STEVIOL GLYCOSIDES AS A FLAVOR MODIFIER  
A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or...
US20110183062 RANGE OF SHELF STABLE BABY FOODS IN WHICH THE CONTENT OF UNDESIRABLE INGREDIENTS IS CONTROLLED BY STAGE  
A range of shelf stable baby food products wherein the content of undesirable ingredients is controlled according to a stage of infant development. Methods for assessing the safety of a baby food...
US20100203222 PROCESS AND EQUIPMENT FOR THE EXTRUSION OF OILSEEDS DURING THE PROCESS OF PRETREATING OILSEEDS FOR SOLVENT EXTRACTION OF OIL  
A processing process and a processing equipment for the extrusion of oilseeds during the process of pretreating oilseeds for solvent extraction of oil to produce oils. The process and a processing...
US20140295022 PRALINES-IN-A-JAR  
My invention, Pralines-In-A-Jar, is a fully-cooked praline candy mixture that is preserved in a jar or plastic bag.
US20140141149 Daily all foods  
The composition and process of a set of food products whereas each individual food product is composed from ingredients within a specific food group, which are measured and processed to a full...
US20140141130 Daily all foods  
The composition and process of a set of food products whereas each individual food product is composed from ingredients within a specific food group, which are measured and processed to a full...
US20080220129 Enriched foodstuff and process for enriching the foodstuff  
An enriched food product is disclosed that comprises a foodstuff having a composition added thereto. In some embodiments, the composition is impregnated into the foodstuff. In some embodiments,...
US20080102182 Baked Nut Snack Chip  
The present invention discloses formulations for sheeted, baked nut-based snack chips that have a crispy, crunchy texture. Ingredient formula ranges have been determined that provide improved...
US20090181125 Peanut Oil Production  
The present invention relates to methods for producing peanut products and to the products of such processes.
US20090285938 Nutritional Supplement Product to Suppress Age-Related Decline in Cognitive Capacity and Other Aging Functions  
A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with...
US20080248183 SUGAR FREE AND REDUCED SUGAR CHOCOLATE AND METHODS OF MANUFACTURE  
A method of producing a sugar free chocolate composition comprising the steps of: thoroughly mixing at least the following ingredients: 1 to 60% by weight agave syrup; and 25 to 99% by weight...
US20080254197 Cabarb deluxe peanutchips  
This abstract of the technical aspects of the Cabarb Deluxe Peanutchip represents the Quality, Nutritional, and convenience of the savvy way we're presenting a healthy and delicious snack that can...
US20090092734 Use of extracts of pineapple as flavor intensifiers  
The presence of pineapple extracts in food products in combination with at least one other flavoring provides products having intensified flavor but lacking noticeable pineapple flavor....
US20080145483 Extruded legumes  
An extrusion process for producing a uniform and highly expanded food product is disclosed. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has...
US20090304865 METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY  
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking...
US20130090391 Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses  
Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and...
US20080138495 Stabilized Fruit Pulp Composition and a Puree Composition Comprising the Same  
A stabilized fruit pulp comprising chunks of dimensions 1×1×1 mm to 15×15×15 mm is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade,...
US20140287132 Nutritious Snack Mix with Improved Shelf Life  
Nutritious snack or trail mix compositions, each having a stable moisture content and improved shelf life, and representing a variety of ingredient mixtures and flavors derived from pre-determined...
US20090297687 Functional Food Having Positive Effects in the Prevention of Cardiovascular Diseases  
The invention relates to a food formulation characterized in that it comprises a mixture of effective amounts of at least 1 ingredient from each of the 4 groups formed by nuts, cocoa, vegetable...
US20080280019 POWDERED HEALTH FOOD  
A powdered health food contains at least one selected from a group consisting of powders of a plurality of vegetables. A Fischer ratio which is a molar ratio (BCAA/AAA) of a branched chain amino...
US20140093637 READY TO EAT COLD NUT CAKES WITH INGREDIENTS  
Cold and ready to eat nut cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such...
US20090226577 METHOD FOR DRYING PISTACHIOS TO ACHIEVE PREFERRED ORGANOLEPTIC CHARACTERISTICS  
The invention is directed toward a method and system to provide a commercial accelerated drying process for pistachios that mimics the natural dehydration process under the sun by controlling the...
US20140370180 Stabilizer Composition of Microcrystalline Cellulose and Carboxymethylcellulose, Method for Making, and Uses  
The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of...
US20120129953 TINGLING AND SALIVATING COMPOSITIONS  
A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of...
US20090047411 Method and system for producing peanut hull flour  
In accordance with at least one exemplary embodiment, a method and system of producing peanut hull flour is disclosed. The peanut hull flour can be fit for human consumption as, for example, a...
US20100068334 Medicinal Food and Beverage Compositions and Related Methods for Managing Acne in Humans  
Medicinal food and beverage compositions and related methods for managing acne in humans are disclosed. A medicinal food composition comprises a mixture of vitamins, minerals, proteins, fats, and...
US20130302503 LOW-CALORIE, LOW-FAT SNACK NUTS  
The Present Invention is an uncoated reduced fat, high fiber, high protein, and low calorie roasted snack peanut. The uncoated snack peanuts are manufactured using a physical process comprising...
US20130078348 PROCESS FOR PREPARING LOW-CALORIE, LOW-FAT SNACK NUTS  
The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits...
US20080305211 PROCESS FOR PREPARING HYPOALLERGENIC AND NON-ALLERGENIC PEANUTS (ARACHIS HYPOGAEA) UTILIZING AN ENDOPEPTIDASE  
The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis...
US20100104706 Electrostatic de-worming technique  
Techniques for electrostatically de-worming agricultural products. The techniques may include inducing an electrical charge in a shelled agricultural product. The induced charge, for example, a...
US20130251885 LOW-CALORIE, LOW-FAT SNACK NUTS  
The Present Invention is a reduced fat, high fiber, high protein, and low calorie roasted snack nut. The nuts are manufactured using a physical process comprising expelling the oil from nutmeat...
US20130078361 LOW-CALORIE, LOW-FAT SNACK NUTS  
The Present Invention is a reduced fat, high fiber, high protein, and low calorie roasted snack nut. The nuts are manufactured using a physical process comprising expelling the oil from nutmeat...
US20170164647 Method for Brining Nuts  
The disclosed method describes a process for creating brined peanuts that have improved crunch and flavor characteristics compared with conventional peanuts. The nuts are soaked in a brine...

Matches 1 - 50 out of 57 1 2 >