General Mills, Inc.

Dairy Management, Inc.

General Mills Marketing, Inc.

Jeffrey F Enz

Jon Duke Seibold

Robert A Zoss

Michael A Staeger

Jennifer E Folstad

Linda Baggio

Michael J Engstrom

Eric A Olson

Karen Marie Mandl Garrity

Victor T Huang

Dan Genord

Jean L Weber

Jill A Conley

Philippe A Vandeweghe

Jalayne Martin

Lisa Kopas-Lane

Bryan Scholtes

Danielle Waite

Akshay Arora

Ally M Rindt

Phillippe A Vandeweghe

Michelle Egger

Andrea Klostermann

Dana Dronen

Karen Mandl

Eric Olson

A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a food product are also described.

Shelf stable confection

A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and water. When the dehydrated crumbs are combined with the shortening-based matrix, the crumbs rehydrate. The food product has a shelf life at room temperature of more than one month, such as more than 3 months, or more than 6 months, or up to 9 months.

Shelf-stable food product

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

Hydrated fat compositions and dough articles

Describe are food packages having features such as multiple containers in a single package and multiple pieces for a package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.

Packages for dispensing liquid and dry food

The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20&#xb0; C. G' value of at least about 4,000 pascals, and a 80&#xb0; C. G&#x2032; of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

Filled refrigerated dough

Growing community of inventors

Minneapolis, MN, United States of America

Jeffrey F Enz