Intercontinental Great Brands LLC

Kraft Foods Global Brands LLC

Mondelez Japan Limited

Kent Gida Maddeleri Sanayii Ve Ticaret Anonim Sirketi

Cesar Carlos Elejalde

Bharat K Jani

Simone O'Neill

Aditi Shetty

Colleen Kramer

Devang Sutaria

William Hirt

Allen Sydney Aldridge

Jesse Kiefer

Eric Mecrin

Mary Robinson

Kristen Schmitz

Deborah Levenson

Dorothy Euan

Joycelyn May

Jianping Chao

Vesselin Danailov Miladinov

Kishor Kabse

Koichi Enomoto

Matthew Allan Beam

Marc Degady

Gigi Ng

Hiroshi Segawa

Arthur W Upmann

Miles Van Niekerk

Leonard S Scarola

Susan J Pettigrew

Gerald B Cotten

Albert Levi

Ann E Buck

Joern Holm Hansen

Yuzuru Mitsui

Duane Raible

Ivonne Ramirez

Margarita Tecanhuey

Serena Mueller

Osamu Takita

Iran Vazquez

Craig Massey

Valentina Visci

Sam Keegan

Juan Pablo Campomanes Marin

Brooke Davis

Ana Lucia Lopez

Simone Wieland

Ewelina Bogdan-Smigielska

Michael Hammes

Zoltan Husz

Fernando Melendez

Matthew Sagendorf

Alexis Detavernier

Alejandro Jean

Tilo Gabler

Burcu Birecik Bakkal

Edip Tahincioglu

Matthew Beam

Mary K Robinson

William John Hirt

Jocely May

Juan Pablo Campomanes

Tinyee Hoang

Camille Kapaun

Sherif Shakir

Krishna Mohan Adivi

Simone A O'Neill

Miles J Van Niekerk

Arthur William Upmann

Simone Weller

Simone Corinna Weller

A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at least one layer of a second coating material. The soft coating forms at least 25% of a total weight of said shell.

Dual structure crunchy gum pellet

Confection

Disclosed is a system for processing confectionary product, the system includes a collecting device disposed in line with at least one upstream confectionary production station disposed upstream of the collecting device and at least one downstream confectionary production station disposed downstream of the collecting device. At least one conveying device is configured to convey the confectionary product from the at least one upstream confectionary production station to the collecting device, receive the confectionary product from the collecting device, and convey the confectionary product to the at least one downstream confectionary production station. The collecting device is configured to collect confectionary product from the conveying device while the at least one upstream confectionary station is operational and the at least one downstream confectionary production station is non-operational.

System for collecting confectionary product

A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Multi-region non-chewing gum confectionery composition

Non-chewing gum confectionery composition

Multi-region chewing gum confectionery composition, article, method, and apparatus

The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill composition, such as a liquid-fill composition. The second region includes a polyol composition including isomalt alone or in combination with other polyols. The addition of isomalt to the second region provides stability to the chewing gum composition and reduces the problem of leaking and migration of the first region composition into the second region. The multi-region chewing gum composition also may include a coating region which surrounds or covers the second region.

Multi-region chewing gum composition including isomalt gum region

Confectionary

Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.

Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery

Multilayered sugar free isomalt confectionery and methods of making same

Multilayered sugar free mannitol confectionery and methods of making same

Sugar free mannitol confectionery and methods of making same

Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.

Co-extruded layered candy and gum apparatus and methods

Growing community of inventors

Randolph, NJ, United States of America

Cesar Carlos Elejalde