| Patent No. |
Patent Application Title |
| |
|
|
BAKING
|
| 6,759,070 |
INERT-GAS BASED LEAVENED DOUGH
SYSTEM |
| 6,565,909 |
STABLE WHIPPED FROSTINGS |
| 6,981,632 |
DISPLAY BOX |
| 7,671,308 |
CONTAINER TO FACILITATE
MICROWAVE COOKING AND HANDLING |
| D539,152 |
BOTTLE |
| D539,151 |
BOTTLE |
| 9,226,519 |
MICROWAVE FOAM PRODUCT |
| 8,481,096 |
MICROWAVE FOAM PRODUCT WITH BLUE
OR PURPLE INCLUSIONS |
| 6,627,241 |
APPARATUS AND METHOD FOR
PROCESSING VISCOUS FOOD PRODUCTS |
| 6,692,782 |
FILLED POTATO PRODUCT |
| 8,622,730 |
DOUGH FORMING AND CUTTING
APPARATUS AND METHOD |
| 6,436,458
B2 |
SCOOPABLE DOUGH AND PRODUCTS
RESULTING THEREFROM |
| 7,175,865 |
METHOD OF PRODUCING FROZEN
DOUGH, AND RELATED PRODUCTS |
| 7,442,396 |
DOUGH COMPOSITIONS HAVING A
MOISTURE BARRIER, AND RELATED METHODS |
| 7,892,589 |
DOUGH COMPOSITIONS HAVING A
MOISTURE BARRIER, AND RELATED METHODS |
| 8,057,833 |
WHOLE GRAIN PRODUCTS MADE WITH
WHOLE GRAIN DURUM WHEAT |
| 9,241,495 |
DOUGH COMPOSITIONS FOR EXTENDED
SHELF LIFE BAKED ARTICLES |
| 8,414,941 |
CHEMICALLY LEAVENED DOUGH
COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST |
| D728322 |
PATTERN FOR NESTED DOUGH CUTTER |
| 9,220,281 |
HYDRATED FAT PIECE COMPOSITIONS
AND DOUGH ARTICLES MADE THEREFROM |
| D630,040 |
KAISER ROLL CUTTER MOLD |
| 8,622,729 |
DOUGH CUTTING AND STAMPING
APPARATUS AND METHOD |
| 7,067,167 |
METHOD FOR MAKING SWEET COOKIE
DOUGH HAVING AN IMPRINTED SURFACE |
| 7,258,888 |
FLOUR AND DOUGH COMPOSITIONS AND
RELATED METHODS |
| 6,887,509 |
PROCESS FOR TEMPERING AND
MILLING GRAIN |
| 7,704,541 |
STEAM CRUSHED WHOLE GRAINS |
| 8,034,393 |
STEAM CRUSHED WHOLE GRAINS |
| 7,959,966 |
VISCOUS FAT COMPOSITIONS HAVING
LOW AMOUNTS OF TRANS-FAT, METHODS AND PRODUCTS |
| 7,250,187 |
METHODS OF INCOPORATING
ENCAPSULATED CHEMICAL LEAVENING AGENT INTO DOUGH INGREDIENTS, AND COMPOSITION
SO PREPARED |
| 8,394,436 |
METHODS OF INCOPORATING
ENCAPSULATED CHEMICAL LEAVENING AGENT INTO DOUGH INGREDIENTS, AND COMPOSITION
SO PREPARED |
| 6,953,596 |
METHOD AND APPARATUS FOR CUTTING
DOUGH WITH NESTED PATTERN CUTTERS |
| 6,787,170 |
A FRIED TEXTURE IMPARTING GLAZE
FOR A FOOD INTERMEDIATE AND METHOD OF MAKING A PRODUCT AND A PRODUCT PRODUCED
THEREBY |
| 8,029,847 |
A TRANS FAT REPLACEMENT SYSTEM
AND METHOD OF MAKING A BAKED GOOD WITH A TRANS FAT REPLACEMENT SYSTEM |
| 6,561,235 |
APPARATUS AND METHOD FOR
DEPOSITING COOKIE DOUGH INTO A TRAY |
| 6,660,311 |
PRE-PROOFED FREEZER-TO-OVEN
DOUGH COMPOSITIONS, AND METHODS |
| 6,579,554 |
FREEZER-TO-OVEN, LAMINATED,
UNPROOFED DOUGH AND PRODUCTS RESULTING THEREFROM |
| 6,715,518 |
APPARATUS AND METHOD FOR
DEPOSITING COOKIE DOUGH INTO A TRAY |
| 6,852,347 |
PARTIALLY THERMAL TREATED DOUGH
INTERMEDIATE AND METHOD OF MAKING |
| 7,235,274 |
DOUGH COMPOSITION PACKAGED IN
FLEXIBLE PACKAGING WITH CARBON DIOXIDE SCAVENGER AND METHOD OF PREPARING |
| 6,745,672 |
TRANSPORT MODULE FOR HANDLING
SOFTENED DOUGH INTERMEDIATES |
| 6,920,739 |
FOOD PRODUCT MARKING SYSTEMS AND
METHODS |
| 7,186,429 |
FOOD PRODUCT MARKING APPARATUSES
AND METHODS |
| 7,845,928 |
FOOD PRODUCT MARKING APPARATUSES
AND METHODS |
| 8,591,975 |
FILLED REFRIGERATED DOUGH |
| 6,884,443 |
COMPOSITIONS AND METHODS
RELATING TO FREEZER-TO-OVEN DOUGHS |
| 7,371,421 |
COMPOSITIONS AND METHODS
RELATING TO FREEZER-TO-OVEN DOUGHS |
| 7,341,753 |
COMPOSITIONS AND METHODS
RELATING TO FREEZER-TO-OVEN DOUGHS |
| D560,490 |
PACKAGING FOR DOUGH PRODUCT |
| D590,246 |
PACKAGING FOR DOUGH PRODUCT |
| D584,944 |
PACKAGING FOR DOUGH PRODUCT |
| D579,768 |
PACKAGING FOR DOUGH PRODUCT |
| D665,251 |
PACKAGING FOR DOUGH PRODUCT |
| D665,250 |
PACKAGING FOR DOUGH PRODUCT |
| D660,142 |
PACKAGING FOR DOUGH PRODUCT |
| 8,187,649 |
PACKAGED, NON-DEVELOPED DOUGH
PRODUCT IN LOW PRESSURE PACKAGE, AND RELATED COMPOSITIONS AND METHODS |
| 8,187,648 |
PACKAGED, DEVELOPED DOUGH
PRODUCT IN LOW PRESSURE PACKAGE, AND RELATED METHODS |
| 9,314,033 |
REFRIGERATED, CHEMICALLY
LEAVENED DOUGHS IN PACKAGE, WITH CARBON DIOXIDE ATMOSPHERE |
| 8,236,364 |
ROLLED SHEET OF COOKIE DOUGH |
| D532,182 |
SWEET ROLLS MADE ON WAFFLE
PROCESS |
| 8,637,105 |
BATTER-LIKE COMPOSITIONS
CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME |
| 8,637,106 |
LOW-FAT BATTER-LIKE COMPOSITIONS
AND METHODS OF PREPARING AND USING SAME |
| 9,181,011 |
DOUGH PRODUCT AND VENTED PACKAGE |
| 7,806,678 |
SYSTEM AND APPARATUS FOR
REMOVING TRIM FROM DOUGH PRODUCTS |
| 8,313,227 |
DOUGH EXTRACTION SYSTEM FOR
BATCH MIXER |
| D621,278 |
PACKAGED DOUGH PRODUCTS |
| D610,464 |
PACKAGED DOUGH PRODUCTS |
| D610,465 |
PACKAGED DOUGH PRODUCT |
| D619,888 |
PACKAGED DOUGH PRODUCTS |
| 8,171,703 |
A METHOD FOR PACKAGING PRODUCTS
BY EMPLOYING POSITIVE PRESSURE DIFFERENTIAL |
| D646181 |
PACKAGED DOUGH PRODUCTS |
| D,534,797 |
PACKAGING HAVING TEAR-STRIP AND
ACCESS |
| D,534,798 |
TEAR-STRIP ACCESS ON PACKAGING |
| D545,189 |
TEAR-STRIP AND ACCESS ON
PACKAGING |
| D546,679 |
COMBINED TEAR STRIP AND ACCESS
PERFORATIONS ON PACKAGING |
| D546,177 |
COMBINED TEAR STRIP AND ACCESS
PERFORATIONS ON PACKAGING |
| D548,074 |
COMBINED TEAR STRIP AND ACCESS
PERFORATIONS ON PACKAGING |
| D572,584 |
SET OF TEAR STRIP ACCESS
PERFORATIONS ON PACKAGING |
| D,547,180 |
SET OF TEAR STRIP ACCESS
PERFORATIONS ON PACKAGING |
| D546,677 |
SET OF TEAR STRIP ACCESS
PERFORATIONS ON PACKAGING |
| D546,678 |
SET OF TEAR STRIP ACCESS
PERFORATIONS ON PACKAGING |
| 8,632,831 |
MICROWAVE BATTER PRODUCT |
| D643,744 |
PACKAGED DOUGH PRODUCTS |
| 8,372,466 |
RECOMBINED WHOLE GRAIN WHEAT
HAVING VISUALLY INDISTINGUISHABLE PARTICULATE MATTER AND RELATED BAKED
PRODUCTS |
| 8,407,973 |
FOOD PACKAGING WITH VERTICAL TO
HORIZONTAL TRANSFER LOADING |
| 8,679,565 |
SYSTEM AND APPARATUS FOR
REMOVING TRIM FROM DOUGH PRODUCTS |
| 8,361,532 |
RECOMBINED WHOLE GRAIN WHEAT
HAVING VISUALLY INDISTINGUISHABLE PARTICULATE MATTER AND RELATED BAKED
PRODUCTS |
| 8,425,966 |
DOUGH COMPOSITIONS HAVING A
MOISTURE BARRIER, AND RELATED METHODS |
| 8,151,674 |
LAYER CUTTING APPARATUS |
| 8,435,592 |
SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM |
| 10,433,562 |
METHOD OF REDUCING VOIDS IN
DOUGH |
| 8,790,731 |
BATTER-LIKE COMPOSITIONS
CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME |
| 8,518,470 |
SHORTENING PARTICLE COMPOSITIONS
AND PRODUCTS MADE THEREFROM |
| D708,419 |
SEGMENTED PASTRY PRODUCT |
| 8,591,976 |
PACKAGING INCLUDING POUCH FOR
CONTAINER |
| 9,682,791 |
COMPARTMENT CONTAINER INCLUDING
A SECONDARY RESERVOIR PACKAGE |
| 8,573,396 |
MARKING PACKAGES |
| 9,095,144 |
WEIGHING APPARATUS AND CONVEYORS
SYSTEMS INCORPORATING A WEIGHING APPARATUS |
| 8,652,557 |
WHOLE GRAIN PRODUCTS MADE WITH
WHOLE GRAIN DURUM WHEAT |
| 9,943,084 |
FAT COMPOSITIONS AND RELATED
METHODS, INCLUDING SHORTENING PARTICLES AND SHORTENING COMPOSITIONS WITHOUT
ADDED NON-INTERESTIFIED HARDSTOCK FAT, AND RELATED PRODUCTS |
| D739,264 |
Tray with Finger Pockets |
| D686,913 |
PACKAGING FOR DOUGH PRODUCT |
| D695103 |
PACKAGING FOR DOUGH PRODUCT |
| 9,617,022 |
FOOD PACKAGING WITH VERTICAL TO
HORIZONTAL TRANSFER LOADING |
| 9,603,371 |
CHEMICALLY LEAVENED DOUGH
COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST |
| 8,920,865 |
SHORTENING PARTICLE COMPOSITIONS
AND DOUGH PRODUCTS MADE THEREFROM |
| 9,040,110 |
SHORTENING PARTICLE COMPOSITIONS
AND DOUGH PRODUCTS MADE THEREFROM |
| D744,777 |
BAKING PAN SHIELD |
| 9,969,516 |
PACKAGING INCLUDING POUCH FOR
CONTAINER |
| 9,198,438 |
DOUGH CUTTING AND STAMPING
APPARATUS AND METHOD |
| 9,220,279 |
DOUGH CUTTING AND STAMPING
APPARATUS AND METHOD |
| 9,207,224 |
METHOD FOR EXPRESSING PROTEIN
QUALITY OF FLOUR |
| 9,578,887 |
LOW DENSITY FROSTINGS AND
METHODS |
| 10,238,119 |
BLUNT EDGE DOUGH CUTTER |
| D790,153 |
FILLED DOUGH PRODUCT |
| 9,795,151 |
HYDRATED FAT COMPOSITIONS AND
DOUGH ARTICLES |
| 9,681,671 |
DOUGH COMPOSITION |
| 9,801,392 |
FAT PARTICLE COMPOSITIONS
CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED
METHODS |
| 10,694,756 |
Method and System for Regulating
Leavening Reactions |
| 9,828,138 |
DOUGH PRODUCT AND METHOD OF
PACKAGING |
| 9,578,888 |
LOW DENSITY FROSTINGS AND
METHODS |
| 10,226,051 |
METHOD OF PRODUCING A FROZEN
DOUGH, AND RELATED PRODUCTS |
| 9,814,250 |
SHORTENING PARTICLE COMPOSITIONS
AND DOUGH PRODUCTS MADE THEREFROM |
| 10,278,399 |
METHOD OF PRODUCING A FROZEN
DOUGH, AND RELATED PRODUCTS |
| 9,683,979 |
METHOD FOR EXPRESSING PROTEIN
QUALITY OF FLOUR |
| D790,154 |
EMBOSSED BREAD PRODUCT |
| 9,730,459 |
DOUGH COMPOSITIONS FOR EXTENDED
SHELF LIFE BAKED ARTICLES |
| 9,848,609 |
REFRIGERATED, CHEMICALLY
LEAVENED DOUGHS IN PACKAGE, WITH CARBON DIOXIDE ATMOSPHERE |
| 10,624,356 |
REFRIGERATED DOUGH WITH EXTENDED
SHELF LIFE MADE FROM WHITE WHEAT FLOUR |
| D806,472 |
WAFFLE PLATE |
| 10,327,454 |
LOW DENSITY FROSTINGS AND
METHODS |
| 10,004,246 |
HYDRATED FAT COMPOSITIONS AND
DOUGH ARTICLES |
| 10,182,577 |
REFRIGERATED, CHEMICALLY
LEAVENED DOUGHS IN PACKAGE, WITH CARBON DIOXIDE ATMOSPHERE |
| D892,573 |
EMBOSSING ROLLER |
| |
|
|
CEREALS
|
| 8,053,010 |
BRAN AND BRAN CONTAINING
PRODUCTS OF IMPROVED FLAVOR AND METHODS OF PREPARATION |
| 8,367,143 |
GRANOLA AND GRANOLA PRODUCTS
CONTAINING CHOCOLATE AND METHODS OF PREPARATION |
| D639,526 |
CEREAL PIECE |
| 8,287,262 |
METHODS AND APPARATUS FOR
PRODUCING MULTIPLE FOOD EXTRUDATES |
| 7,882,959 |
METHOD AND APPARATUS FOR
SCALPING FOOD PIECES |
| 6,761,550 |
METHOD AND APPARATUS FOR
PROCESSING AN AERATED CONFECTIONERY FOAM ROPE |
| 7,455,873 |
METHOD AND APPARATUS FOR
PROCESSING AN AERATED CONFECTIONERY FOAM ROPE |
| 6,767,198 |
ROTARY CUTTER ASSEMBLY |
| 6,746,707 |
LAMINATED MULTI-LAYERED CEREAL
PRODUCTS AND METHODS OF PREPARATION |
| 6,612,418 |
SYSTEM FOR USE IN AN ASSEMBLY
LINE |
| 6,830,145 |
SYSTEM FOR USE IN AN ASSEMBLY
LINE |
| 7,389,622 |
SYSTEM FOR USE IN AN ASSEMBLY
LINE |
| 8,105,642 |
SOFT DRIED MARSHMALLOW AND
METHOD OF PREPARATION |
| 7,118,772 |
INULIN INFUSED FRUIT AND METHOD
OF PREPARATION |
| 7,566,467 |
INULIN INFUSED VEGETABLE AND
METHOD OF PREPARATION [AMENDED] |
| 7,235,276 |
HIGH PROTEIN PUFFED FOOD PRODUCT
AND METHOD OF PREPARATION |
| 7,494,683 |
METHODS FOR PREPARING OAT BRAN
ENRICHED IN BETA-GLUCAN AND OAT PRODUCTS PREPARED THEREFROM |
| 8,114,462 |
METHODS FOR PREPARING OAT BRAN
ENRICHED IN BETA-GLUCAN AND OAT PRODUCTS PREPARED THEREFROM |
| 8,097,290 |
METHODS FOR PREPARING OAT BRAN
ENRICHED IN BETA-GLUCAN AND OAT PRODUCTS PREPARED THEREFROM |
| 8,784,927 |
METHODS FOR PREPARING OAT BRAN
ENRICHED IN BETA-GLUCAN AND OAT PRODUCTS PREPARED THEREFROM |
| 8,137,720 |
LOW SUGAR PRESWEETENED COATED
CEREALS AND METHOD OF PREPARATION |
| 8,119,174 |
LOW SUGAR PRESWEETENED DRY
COATED CEREALS AND METHOD OF PREPARATION |
| 8,414,954 |
REDUCED SUGAR ELASTIC THIN
SHEETED FOOD DOUGH |
| 7,959,961 |
FOOD PRODUCTS CONTAINING RICE
BRAN OIL |
| D574,577 |
CEREAL PIECE |
| D572,427 |
CEREAL FLAKE WITH TOPICAL PIECES |
| 7,413,760 |
PUFFED GRAIN FLAKE AND METHOD OF
PREPARATION |
| 10,150,935 |
BREAKFAST CEREAL WITH
NON-ALLERGENIC NATURAL NUT FLAVOR AND METHODS OF PREPARATION |
| 9,943,086 |
AERATED CONFECTIONS CONTAINING
NONHYDRATED STARCH AND METHODS OF PREPARATION |
| 7,976,888 |
METHODS FOR PREPARING OAT BRAN
ENRICHED IN BETA-GLUCAN AND OAT PRODUCTS PREPARED THEREFROM |
| 8,221,810 |
HIGH FIBER SHELF STABLE TOASTER
PASTRIES AND METHODS OF PREPARATION |
| 8,999,413 |
COATED DRIED FRUIT AND METHODS |
| 8,999,412 |
COATED DRIED FRUIT AND METHODS |
| D598,635 |
FOOD PRODUCT |
| D598,634 |
FOOD PRODUCT |
| 9,199,779 |
PACKAGES FOR DISPENSING LIQUID
AND DRY FOOD |
| 8,815,318 |
PACKAGES FOR DISPENSING LIQUID
AND DRY FOOD |
| 8,485,378 |
MULTI-CONTAINER PACKAGES FOR
DISPENSING LIQUID AND DRY FOOD |
| 9,045,262 |
PACKAGES FOR DISPENSING LIQUID
AND DRY FOOD |
| 8,608,381 |
EASY POUR BAG |
| 7,732,000 |
FOOD INTERMEDIATE HAVING
SEQUESTERED PHYTOSTERYL ESTERS IN A POLYSACCHARIDE MATRIX |
| 8,168,248 |
FOOD INTERMEDIATE HAVING
SEQUESTERED PHYTOSTERYL ESTERS IN A POLYSACCHARIDE MATRIX |
| 8,249,946 |
CUSTOMIZED FOOD SELECTION,
ORDERING AND DISTRIBUTION SYSTEM AND METHOD |
| 9,028,901 |
PUFFED OAT BASED BREAKFAST
CEREAL OF ENHANCED SALTY FLAVOR PERCEPTION AND METHOD OF PREPARATION |
| 8,790,739 |
SOFT DRIED MARSHMALLOW AND
METHOD OF PREPARATION |
| 8,968,816 |
METHOD AND APPARATUS FOR MAKING
CEREAL FLAKES |
| D681,310 |
CEREAL FLAKES |
| 9,560,877 |
CEREAL-BASED PRODUCT WITH
IMPROVED EATING QUALITY FORTIFIED WITH DIETARY FIBER AND/OR CALCIUM |
| 8,910,856 |
SHIPPING AND DISPLAY CONTAINER |
| 9,028,733 |
METHODS AND APPARATUS FOR
PRODUCING MULTIPLE FOOD EXTRUDATES |
| 10,499,681 |
COATED FOOD PRODUCT AND METHODS |
| 10,609,947 |
SWEETENED FOOD PRODUCT AND
METHODS OF PREPARATION |
| 10,357,051 |
METHOD AND SYSTEM FOR PRODUCING
GLUTEN-FREE OATS |
| 9,700,919 |
METHOD AND SYSTEM FOR PRODUCING
GLUTEN-FREE OATS |
| 9,463,493 |
METHOD OF PRODUCING GLUTEN FREE
OATS |
| 10,327,465 |
SWEETENER PARTICLES, SWEETENER
PARTICLE COMPOSITIONS, AND RELATED METHODS OF PREPARATION AND USE |
| 9,573,719 |
END LOAD CARTON WITH CLOSURE
SYSTEM |
| D744,829 |
END LOAD CARTON WITH CLOSURE
SYSTEM |
| 10,575,548 |
CONTINUOUS COATING METHOD |
| 9,924,724 |
METHOD AND APPARATUS FOR MAKING
CEREAL FLAKES |
| 9,968,937 |
METHOD AND SYSTEM FOR PRODUCING
GLUTEN-FREE OATS |
| 10,617,142 |
SWEETENED FOOD PRODUCT AND
METHOD OF PREPARATION |
| D838,930 |
CEREAL FOOD PIECE |
| D843,682 |
CEREAL FOOD PIECE WITH FLAVORING
SPECKS |
| D834,780 |
CEREAL FOOD PIECE WITH FLAVORING
SPECKS AND ICING STRIPS |
| 10,596,603 |
METHOD OF PRODUCING GLUTEN FREE
OATS |
| 10,611,513 |
PAPERBOARD CARTON |
| 10,004,254 |
CEREAL-BASED PRODUCT WITH
IMPROVED EATING QUALITY FORTIFIED WITH DIETARY FIBER AND/OR CALCIUM |
| 10,433,574 |
REDUCED SUGAR PRE-SWEETENED
BREAKFAST CEREALS COMPRISING TRI- AND TETRA SACCHARIDES AND METHODS OF
PREPARATION |
| 9,795,157 |
METHOD FOR PRETREATING GRAIN
BEFORE MILLING |
| 9,862,004 |
METHOD AND SYSTEM FOR PRODUCING
GLUTEN-FREE OATS |
| 10,543,489 |
DELUMPER AND METHOD OF DELUMPING
EDIBLE MATERIAL |
| 10,660,353 |
READY-TO-EAT CEREAL COMPOSITION |
| D833,705 |
FOOD PRODUCT |
| 10,633,141 |
PAPERBOARD CARTON |
| 10,575,531 |
METHOD AND APPARATUS FOR MAKING
CEREAL FLAKES |
| 10,086,377 |
METHOD AND SYSTEM FOR PRODUCING
GLUTEN-FREE OATS |
| 10,507,986 |
APPARATUS AND METHOD FOR
CLEANING A CONVEYOR BELT |
| D859,782 |
CEREAL FOOD PIECE |
| 10,737,825 |
CARTON AND METHOD OF CREATING
THE CARTON |
| 10,683,129 |
PAPERBOARD CARTON |
| 10,647,079 |
METHOD OF ULTRASONICALLY BONDING
PAPERBOARD |
| 7,335,386 |
METHOD FOR PREVENTING ACRYLAMIDE
FORMATION IN FOOD PRODUCTS AND FOOD INTERMEDIATES [AMENDED] |
| |
|
|
DAIRY
|
| 6,511,694 |
STABLE SOFT FROZEN DESSERTS |
| 6,749,876 |
METHOD OF PREPARING PACKAGED
FOOD ARTICLES |
| 6,399,122 |
YOGURT PRODUCTION PROCESS |
| 6,740,344 |
CALCIUM FORTIFIED DAIRY PRODUCTS
AND METHODS OF PREPARATION |
| 7,128,935 |
FOOD PRODUCTS, ESPECIALLY
REFRIGERATED YOGURT PRODUCTS, AND
APPARATUS AND METHODS FOR THEIR PRODUCTION |
| 6,998,146 |
FOOD PRODUCTS AND THEIR METHOD
OF PREPARATION |
| 7,005,157 |
FOOD PRODUCTS AND THEIR METHOD
OF PREPARATION |
| 7,011,861 |
WHIPPED YOGURT PRODUCTS AND
METHOD OF PREPARATION |
| 7,033,634 |
WHIPPED YOGURT PRODUCTS AND
METHOD OF PREPARATION |
| 8,187,645 |
YOGURT CONTAINING CONFECTIONERY
PIECES |
| D534,078 |
BOTTLE |
| D533,065 |
BOTTLE |
| 9,351,500 |
NOVEL AERATED MILK COMPOSITIONS |
| D615,319 |
PRODUCT MERCHANDIZING UNIT |
| 8,468,836 |
PORTABLE THERMOELECTRIC
COOLING/HEATING UNIT AND RELATED MERCHANDIZING SYSTEM |
| D626,829 |
FOOD PRODUCT CONTAINER |
| 8,714,402 |
THERMOFORMED CONTAINER ASSEMBLY
FOR FOOD PRODUCTS |
| 8,715,758 |
BITE SIZED REFRIGERATED YOGURT
PRODUCTS |
| 8,621,877 |
MODULAR COOLED PRODUCT
MERCHANDIZING UNITS, KITS, AND METHODS OF MANUFACTURE |
| 9,854,818 |
YOGURT WHEY AND METHOD |
| D762,041 |
FOOD BAR |
| 9,718,593 |
FOOD PACKAGING HAVING AN
INTEGRATED SPOUT |
| D747,975 |
FOOD PACKAGE WITH INTEGRATED
SPOUT |
| D764,871 |
FOOD CUP |
| 10,736,342 |
ASEPTIC PROTEIN BEVERAGE AND
METHOD OF PREPARATION |
| D793,857 |
FOOD CONTAINER |
| D831,499 |
FOOD PACKAGE |
| D770,123 |
FOOD BAR |
| D813,057 |
DUAL COMPARTMENT FOOD CONTAINER |
| D839,053 |
FOOD CONTAINER |
| 9,648,891 |
PROCESS FOR MANUFACTURING OF A
FERMENTED DAIRY PRODUCT |
| D845,076 |
FOOD CONTAINER |
| D845,715 |
FOOD CONTAINER |
| D845,785 |
FOOD POUCH |
| D883,102 |
FOOD PACKAGE |
| 10,662,050 |
APPARATUS AND METHOD FOR FILLING
A CONTAINER |
| |
|
|
MEALS
|
| 6,904,737 |
A DISPENSING APPARATUS AND
METHOD OF DISPENSING |
| 7,028,448 |
A DISPENSING APPARATUS AND
METHOD OF DISPENSING |
| 2004,00052 |
WHEAT 'MEL' |
| D590,126 |
SQUARE BOTTOM TACO SHELL |
| D655886 |
SQUARE BOTTOM TACO SHELL |
| 7,306,444 |
APPARATUS AND METHOD FOR FORMING
FOOD PRODUCTS BY GRADUAL COMPRESSION |
| 7,269,934 |
TACO SHELL NESTING APPARATUS AND
METHOD |
| 7,922,639 |
TACO SHELL NESTING APPARATUS AND
METHOD |
| 8,846,124 |
APPARATUS AND METHOD FOR FORMING
A PRESSED, BAKED FOOD PRODUCT |
| D537,355 |
BOTTLE |
| D629,586 |
SHAPED TORTILLA |
| D622,927 |
SHAPED TORTILLA |
| D623,376 |
SHAPED TORTILLA |
| D622,928 |
SHAPED TORTILLA |
| D623,826 |
SHAPED TORTILLA |
| 6,781,101 |
RECONFIGURABLE MICROWAVE PACKAGE
FOR COOKING AND CRISPING FOOD PRODUCTS |
| 7,037,542 |
PROCESS OF RAPIDLY PREPARING A
FERMENTED DRY OR SEMI-DRY SAUSAGE PRODUCT AND PRODUCTS THEREFROM |
| 7,807,207 |
CHEESE COMPOSITIONS AND RELATED
METHODS |
| 7,815,957 |
CHEESE COMPOSITIONS AND RELATED
METHODS |
| 6,869,631 |
METHOD FOR INFUSING MEAT
PRODUCTS WITH A STARCH BINDER SOLUTION |
| 9,980,493 |
DUMPLING PRODUCING METHOD AND
DEVICE |
| 9,028,240 |
MOLD SET, COMPRESSIVE DEVICE AND
DUMPLING FORMING MACHINE |
| D729316 |
LABEL ON CONTAINER |
| D743,810 |
EXPANDABLE GUSSETED SLEEVE FOR A
POUCH |
| D779,151 |
SHAPED TORTILLA |
| D774,273 |
SHAPED TORTILLA |
| D799,151 |
SHAPED TORTILLA |
| D754,416 |
SHAPED TORTILLA |
| 9,629,377 |
CONTINUOUS CHEESE PRODUCTION
PROCESS |
| 10,785,985 |
SOFT SHAPED TORTILLAS |
| D784,650 |
PIZZA PRODUCT |
| D750,175 |
LABEL ON CONTAINER |
| D750,176 |
LABEL ON CONTAINER |
| 10,729,152 |
CHEESE COMPOSITIONS AND RELATED
METHODS |
| 10,750,755 |
CONTINUOUS PROCESS TO PRODUCE
FIRMER PROCESSED VEGETABLES |
| D749,677 |
LABEL |
| D779,152 |
SHAPED TORTILLA |
| D800,990 |
SHAPED TORTILLA |
| D759,342 |
SHAPED TORTILLA |
| 10,583,944 |
FOIL MEMBRANE LID |
| 10,368,551 |
SYSTEM AND METHOD FOR BREAKING
SHEETS OF FROZEN PIZZA INTO INDIVIDUAL PIECES |
| D796,777 |
TRANSLUCENT EDIBLE DOUGH PRODUCT
WITH FILLING |
| D880,810 |
TRANSLUCENT EDIBLE DOUGH PRODUCT
WITH FILLING |
| D822,316 |
PREFORMED TORTILLA POCKET |
| 10,506,814 |
DUMPLING AUTOMATION MACHINE |
| D850,056 |
LOW WALL TACO |
| D851,355 |
PERFORATED TACO SHELL |
| D881,721 |
TORTILLA PACKAGE |
| D880,314 |
TORTILLA PACKAGING CONTAINER |
| D872,416 |
MOLDED TORTILLA POCKET |
| D872,417 |
MOLDED TORTILLA POCKET |
| D872,967 |
MOLDED TORTILLA POCKET |
| D872,418 |
MOLDED TORTILLA POCKET |
| D872,419 |
MOLDED TORTILLA POCKET |
| D869,119 |
FOLDED TORTILLA POCKET |
| D873,678 |
TORTILLA PACKAGING CONTAINER |
| D873,527 |
FOLDED TORTILLA POCKET |
| D869,120 |
FOLDED TORTILLA POCKET |
| D869,121 |
FOLDED TORTILLA POCKET |
| 10,721,938 |
HARD TACO SHELL AND METHOD AND
APPARATUS FOR PRODUCING THE HARD TACO SHELL |
| D875,551 |
PACKAGING CONTAINER |
| |
|
|
SNACKS
|
| 7,264,835 |
FOOD PRODUCT AND METHOD OF
PREPARATION |
| 7,790,210 |
FOOD PRODUCT AND METHOD OF
PREPARATION |
| 7,763,298 |
METHODS OF MAKING VACUUM
PACKAGED FOOD PRODUCTS [AMENDED] |
| 6,835,558 |
BETA-GLUCAN COMPOSITIONS AND
PROCESS THEREFORE |
| 6,596,334 |
GEL PRODUCTS FORMING SYSTEM AND
METHODS OF PREPARATION |
| 7,243,796 |
CONSUMER PRODUCT DISPLAY |
| 7,237,671 |
MULTIPLE PACKAGED GOOD ARTICLE
PACKAGE |
| 8,158,182 |
NO EVAPORATION PROCESS TO
PRODUCE GUM BASED FRUIT SNACKS |
| 8,057,837 |
MICROWAVE POPCORN WITH VISCOUS
LIQUID FAT AND METHOD OF PREPARATION |
| 8,916,223 |
ROD AND COIL SHAPED FOOD PRODUCT
AND METHOD OF PREPARATION |
| D532,581 |
FOOD PRODUCT |
| 8,137,729 |
METHOD OF MAKING COMPLEXED FAT
COMPOSITIONS |
| 8,790,735 |
METHOD OF PREFERENTIALLY
REDUCING ABSORPTION OF SATURATED FAT AND COMPOSITIONS |
| 9,788,559 |
FOOD PRODUCT WITH EDIBLE IMAGES
AND APPARATUS FOR AND METHODS OF PREPARATION |
| 8,465,272 |
APPARATUS AND METHODS FOR
FABRICATING FOOD ITEMS |
| D594,627 |
FOOD PRODUCT WITH LINKED STAR
DESIGN |
| D594,176 |
FOOD PRODUCT WITH LINKED STAR
DESIGN |
| D593,726 |
FOOD PRODUCT WITH LINKED STAR
DESIGN |
| D599,076 |
EDIBLE FRUIT SHEET [AMENDED] |
| D589,231 |
EDIBLE FRUIT SHEET [AMENDED] |
| D604,927 |
EDIBLE FRUIT SHEET (AMENDED) |
| D594,180 |
FOOD PRODUCT |
| D594,179 |
FOOD PRODUCT |
| D594,178 |
FOOD PRODUCT |
| D587,877 |
FOOD PRODUCT |
| D594,177 |
FOOD PRODUCT |
| D611,676 |
FOOD PRODUCT |
| D598,633 |
FOOD PRODUCT |
| D603,130 |
FOOD PRODUCT |
| D603,131 |
FOOD PRODUCT |
| D598,628 |
FOOD PRODUCT |
| D598,627 |
FOOD PRODUCT |
| D598,629 |
FOOD PRODUCT |
| D598,630 |
FOOD PRODUCT |
| D598,631 |
FOOD PRODUCT |
| D603,129 |
FOOD PRODUCT |
| D598,632 |
FOOD PRODUCT |
| 8,697,159 |
COATED FOOD PRODUCT AND METHOD
OF PREPARATION |
| 8,435,589 |
NO EVAPORATION PROCESS TO
PRODUCE GUM BASED FRUIT SNACKS |
| 8,541,044 |
NO BAKE GRANOLA PRODUCT AND
METHODS OF PREPARATION |
| 9,961,911 |
EXTRUDABLE BATTER COMPOSITIONS
FOR USE IN PROVIDING HIGH-FIBER FLOURLESS FOOD PRODUCTS |
| 10,143,207 |
SHELF-STABLE FOOD PRODUCT |
| 9,005,685 |
FRUIT PASTE-BASED FOOD PRODUCT
INCORPORATING HIGH PROTEIN PARTICULATES |
| 8,673,192 |
APPARATUS AND METHODS FOR
FABRICATING FOOD ITEMS |
| 9,034,411 |
NO BAKE GRANOLA PRODUCT AND
METHODS OF PREPARATION |
| 9,635,873 |
SYSTEM AND METHOD FOR BOTTOM
COATING FOOD PRODUCTS |
| D742,245 |
EXPANDED MICROWAVE FOODSTUFF
PACKAGE |
| D744,851 |
Z-FOLDED MICROWAVE FOODSTUFF
PACKAGE |
| D762,342 |
CHEESECAKE FILLING WITH EMBEDDED
SWIRL |
| 9,826,762 |
SYSTEM AND METHOD FOR BOTTOM
COATING FOOD PRODUCTS |
| 10,149,492 |
NO BAKE GRANOLA PRODUCT AND
METHODS OF PREPARATION |
| 10,207,419 |
COMBINED FOOD CUTTING AND
ROUNDING MACHINE AND METHOD OF CUTTING AND ROUNDING FOOD |
| 10,315,831 |
MICROWAVE FOODSTUFF PACKAGE AND
METHOD |
| D836,281 |
FILLED SNACK FOOD |
| 10,660,347 |
FAT COMPOSITION |
| 10,660,342 |
FAT COMPOSITION |
| 10,046,919 |
APPARATUS AND METHOD FOR
SEPARATING FOOD PRODUCT FROM CONVEYOR BELT |
| 10,357,050 |
SYSTEM AND METHOD FOR BOTTOM
COATING FOOD PRODUCTS |
| D867717 |
CRACKER |
| 10,464,733 |
MICROWAVE FOODSTUFF PACKAGE AND
METHOD |
| 7,335,386 |
METHOD FOR PREVENTING ACRYLAMIDE
FORMATION IN FOOD PRODUCTS AND FOOD INTERMEDIATES [AMENDED] |
| |
|
|
PET
|
| USD790,152 |
EDIBLE PILL POCKET FOR
ADMINISTERING MEDICATION TO ANIMALS |
| |
|
|
SHARED SERVICES
|
| 6,939,713 |
ASSAY AND METHOD FOR QUANTIFYING
THE LEVELS OF STERYL ESTERS AND FREE STEROLS IN STARCH-CONTAINING FOOD
PRODUCTS |
| 7,638,336 |
ASSAY AND METHOD FOR QUANTIFYING
THE LEVELS OF STERYL ESTERS AND FREE STEROLS IN STARCH-CONTAINING FOOD
PRODUCTS |
| 9,222,863 |
METHOD FOR DETERMINATION OF
DIETARY FIBER IN FOODS AND BEVERAGES BY CENTRIFUGATION |
| 9,738,920 |
IN VITRO METHOD FOR ESTIMATING
IN VIVO PROTEIN DIGESTIBILITY |
| 9,927,414 |
METHOD FOR DETERMINATION OF
DIETARY FIBER CONTENT BY CENTRIFUGATION |
| 10,656,145 |
DETECTION OF ALLERGENS USING
SURFACE-ENHANCED RAMAN SCATTERING |
| |
|
|
NTS
|
| 8,313,757 |
ENCAPSULATION OF SENSITIVE
LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES |
| 7,431,986 |
ENCAPSULATION OF SENSITIVE
COMPONENTS USING PRE-EMULSIFICATION |
| 7,803,413 |
ENCAPSULATION OF READILY
OXIDIZABLE COMPONENTS |
| 7,803,414 |
ENCAPSULATION OF READILY
OXIDIZABLE COMPONENTS |
| 8,146,799 |
PRODUCT INFORMATION SYSTEMS AND
METHODS |
| 7,105,195 |
REDUCED TRANS FAT PRODUCT |
| 7,547,459 |
METHOD OF REDUCING TRANS FAT
LEVELS IN FOOD PRODUCTS AND FOOD INTERMEDIATES AND PRODUCTS AND INTERMEDIATES
PRODUCED THEREBY |
| 8,142,831 |
ENCAPSULATION OF READILY
OXIDIZABLE COMPONENTS |
| 9,235,331 |
SYSTEMS AND METHODS FOR
PROVIDING SALES CONTENT |
| 9,877,498 |
SYSTEM AND METHOD FOR PRODUCING
AN EXTRUDED PROTEIN PRODUCT |
| 10,159,268 |
REDUCED SODIUM FOOD PRODUCTS |
| 10,321,702 |
SYSTEM AND METHOD FOR PRODUCING
AN EXTRUDED PROTEIN PRODUCT |
| 10,669,675 |
PAPERBOARD PRODUCT |
| 10,798,950 |
SYSTEM AND METHOD FOR PRODUCING
AN EXTRUDED PROTEIN PRODUCT |
| |
|
|
MISC
|
| 7,021,525 |
RECLOSEABLE CARTON |