Class / Patent application number | Description | Number of patent applications / Date published |
426619000 | Breakfast type | 7 |
20100119687 | Oatmeal product - A concentrated and high viscosity oatmeal based food product that contains an enhanced and desirable flavorant profile and is easily adaptable to portable meals and mass distribution. The oatmeal product can be incorporated into an on the go food item, while retaining the beneficial health characteristics of a porridge. | 05-13-2010 |
20110052782 | Methods of making ready to eat oatmeal product - A method of producing a ready to eat oatmeal product for consumption in a container of a desired size. A mixture of acid, salt, fruit juice concentrate, sweetener and water are added to a processing receptacle and heated and agitated at a predetermined temperature for a predetermined time period. A selected amount of thick cut oats and the heated and agitated mixture are added to the container. The container is then sealed, pasteurized and cooled to ambient temperature. A fruit may be added to the container before it is sealed. A flavor and/or plant sterol may be added to the processing receptacle before the mixture is heated and agitated. | 03-03-2011 |
426620000 | Ready to eat | 5 |
20120171351 | Amorphous Protein Extrudates - The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients. | 07-05-2012 |
426621000 | Flake or puffed | 4 |
20090155444 | Protein Extrudates Comprising Whole Grains - The present invention relates to food materials containing a high concentration of vegetable protein and whole grains and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and whole grains, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients. | 06-18-2009 |
20110217446 | BREAKFAST CEREALS WITH DECREASED SOAKING AND METHOD FOR DECREASING SOAKING OF BREAKFAST CEREALS - The present invention relates to improved breakfast cereal products. The new products have improved sensory properties and they are healthier due to added ingredients. | 09-08-2011 |
20110217447 | Packaged Protein-Enriched Food Product - A protein-enriched food product having enhanced texture characteristics combined with ease of use, a method of its manufacture and a method of its packaging is disclosed. The protein-enriched food product comprises a coarsely granulated mixture of cereal pieces combined with a finely granulated high-protein powder mixture. The cereal mixture has a moisture level between 2% and 20% by weight, and comprises a edible fiber material so that fiber content is between 2% and 20% by weight. The protein powder mixture has a moisture level between 2% and 15% by weight, and includes about 50 to 95% by weight of protein. A novel method of manufacture and packaging disclosed permits a consistent blending of the coarsely granulated mixture of cereal pieces with the finely granulated protein powder mixture in a compact package, while maintaining the larger granularity of the cereal mixture. | 09-08-2011 |
20120094001 | OATMEAL CEREAL PRODUCT MADE FROM SMALL OAT GROATS AND FINES - Small oat groats and fines are used in quick hydration cooked and cold cereal products. | 04-19-2012 |