Bestfoods

Frank Liedl

Krystyna U Tancibok

Ellen Harkabus Rowe

A creamy food comprising pumpkin vegetable matter as the main texture and mouthfeel imparting component. The creamy food comprises up to 78 percent pumpkin vegetable matter, 1-15% oil, and 0-5% starch. Pumpkin is the preferred vegetable due to its non-gritty texture and bland flavor capable of assuming other desired flavors. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product of superior texture while being low in fat and/or calories and nutritionally rich. According to a preferred aspect of the process, components are added in a special order and processed using means for allowing water to be released from the vegetable matter.

Growing community of inventors

Bridgewater, NJ, United States of America

Frank Liedl