Intercontinental Great Brands LLC

Kraft Foods, Inc.

Kraft Foods Global Brands LLC

Generale Biscuit

James A Schulok

Karen Freyre

Bary Lyn Zeller

Monika Okoniewska

Pierre Aymard

Agathe Arlotti

Richard Augusto Couttenye

Aliette Verel

Lionel Lanvin

Robin Wahl

Raymond M McGarvey

Juliette Folz

Sophie Vinoy

Tiffany Sepanski

Olivia Nnadi

Richard Couttenye

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

Breakfast biscuit with slowly available glucose

Methods and compositions for a lipid-based food filling including a lipid system, and particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface, wherein the filling has a water activity of less than about 0.3 and wherein substantially no fat separates from the filling when the filling is heated to temperatures of up to about 200&#xb0; F.

Heat tolerant lipid-based filling

Food product

A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40 to 90% denatured. The creamer is particularly suitable for foaming creamer compositions. The foaming creamer composition, when added to a brewed hot coffee beverage, produces a large amount of a creamy and semi-solid foam. The creamer is preferably prepared by heat treating a slurry comprising the protein, lipid and carrier constituents of the creamer to effect denaturation of the whey protein, followed by spray drying the slurry. The creamer may also be employed in dry mix instant cappuccino compositions.

Cappuccino creamer with improved foaming characteristics

Growing community of inventors

Garnerville, NY, United States of America

James A Schulok