Kraft Foods Group Brands LLC

Judith Gulten Moca

Andrew Edward McPherson

Michael D Putnam

Brian E LeVine

Stacey Ann Hirt

Ryan M High

Patricia J Diego

Leann M Barden

Vincent Leclerc

Jonathan Wiese

Julia Lee Gregg-Albers

Sara K Cooper

Yan Wang

Rachel Catherine Brown

Travis Larson

Hillary Sandrock

Hayley Theodorakakos

Allison M Hibnick

Dongjun Zhao

Brian E Levine

Allison Therese Nowak

Kathryn Dugan Mahaffey

Andrew Edward Mcpherson

Trevor Sweeney

Maria Plata

Anna Olsen

Ed Parker

Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

Oxidative stability of oil-in-water emulsions using natural stabilizers

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

Imitation cheese with improved melt

Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

Method of producing a simplified cheese spread and products therefrom

Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Spoonable smoothie and methods of production thereof

Growing community of inventors

Palatine, IL, United States of America

Judith Gulten Moca