Kraft Foods Group Brands LLC

Kraft Foods Global Brands LLC

Kraft Foods, Inc.

Gary Francis Smith

David W Mehnert

Edward Charles Coleman

Zuoxing Zheng

Olaf Christoph Kortum

Benjamin E Dias

Michael Gerard Roman

Ahmad Akashe

Andrew Edward McPherson

Ronald Louis Meibach

Alice Shen Cha

Divya Shree Reddy

Yinqing Ma

Carie Lynn Wolters

Edwin Gerardo Rivera

Cheryl Baldwin

Brian E LeVine

Paul V Gass

Amanda Jane Criezis

Juan R Peebles

Kelly K Harman

Renee Gan

Keith Forneck

David Kaganoff

Wibul Charintranond

Andrew E Mcpherson

Andrew Thomas Mackey

Amanda J Reilly

Ya-yu Pai

Tori Ann Boomgaarden

Brian E Levine

Andrew Edward Mcpherson

Dale Anthony Kyser

Timothy Shaun Hansen

Todd Jay Menaker

Richard Stuart Silver

Ronald Don-Wu Gee

The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

Processed cheese without emulsifying salts

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 dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still retain low crystal sizes in a finished product to maintain a smooth and creamy texture.

Dairy-based foods having high levels of lactose

Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

Dairy composition with probiotics and anti-microbial system

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Microwavable food products

The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

Methods for the reduction of moisture variability in large cheese blocks

Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Methods of fortifying process cheese and products thereof

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Glenview, IL, United States of America

Gary Francis Smith