Kraft Foods, Inc.

Kraft General Foods, Inc.

Intercontinental Great Brands LLC

Kraft Foods Global Brands LLC

Kraft Foods Group Brands LLC

Generale Biscuit

Kraft Foods Holdings, Inc.

Edward Charles Coleman

Sharon R Birney

Charles R Mason

Dalip K Nayyar

Rita W Brander

Gary Francis Smith

Olaf Christoph Kortum

Monika Okoniewska

Yinqing Ma

Robert J Martin

Kelly K Harman

Twyla P Stubblefield

Abigail Schmid

Juan R Peebles

Jan Karwowski

Vani Vemulapalli

Stuart A Cochran

Isabel Moreira De Almeida

Jerome Clement

Amanda Jane Criezis

Kenneth William Cale

Edouard Page

Noel E Anderson

Kenneth W Cale

Lelia Notardonato

Vernetta L Dally

Lenka Gruntoradova

Raymond Jay Laudano

Jérôme Clément

Amanda J Reilly

Pierre Berny

Pierre-Marie Faye

Lélia Notardonato

Didier Harichane

Eileen M Halliday

Todd A Zaniewski

Meagan C Katz

Gregory A May

Robert E Altomare

Michael Miklus

Dominic J Vellucci, Jr

Dalip Kimar Nayyar

John Locke

Sharon Rose Birney

Noel Edward Anderson

Rita Wilma Brander

Robert Joseph Martin

Vernetta Lorena Dally

Eileen Mary Halliday

Todd Alan Zaniewski

Froilan Sornoza

Charles Robert Mason

Jeffrey David Wagner

Nancy L Carey

Donna Jean Ballard

Catharine E Stone

Nancy A Swallow

Daniera Z Thulin

Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.

Soft biscuit with slowly available glucose

The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.

Bakery product

In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.

Soft textured food composition with slowly available carbohydrates

A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.

Heat-stable filling with cereal-derived ingredients

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 texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

Intermediate moisture bar using a dairy-based binder

A low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 Cal/28 g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and a binder system; a caramel component; and the core component and caramel components are enrobed with a compound coating layer. The low-calorie food bar has a high protein core component and a caramel component formulated with high water-soluble dietary fiber content which is cohesive, crunchy yet soft/moist enough to be chewable, and flavorful throughout the product's shelf life.

Low-calorie food bar

A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.

Methods for making improved texture cereal bars

A protein system for food products containing a moisture source is provided having a combination of intact proteins, casein, and partially hydrolyzed dairy protein and partially hydrolyzed legume protein in a total amount effective to reduce mixing time and/or shear requirements, and reduce firmness development during processing and storage of the food products to increase shelf life. The reduced firmness is achieved without embittering the food product by using a protein blend delivering a unique balance of partially hydrolyzed and intact proteins, and casein. Methods of making the food products with the protein blends are also covered.

Protein system and food products including same

A low-calorie whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.

Low-calorie whole grain cereal bar

A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.

Cereal bars and methods of their manufacture

A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60-0.90 and the filling has a milk fat content of less than 10%.

Shelf-stable bar with crust and filling

A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.

Dough enrobed cheese filling

A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.

Batter-like coating and method of making

Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. where the solution contains at least 5% sodium chloride and at least 12% sucrose.

Process for preparing shelf-stable, intermediate-moisture potatoes

Growing community of inventors

New Fairfield, CT, United States of America

Edward Charles Coleman