Kraft Foods Group Brands LLC

Kraft Foods Global Brands LLC

Karl Ragnarsson

Daniel Thomas Piorkowski

Bary Lyn Zeller

Jane Lee MacDonald

Dana Marie Brown

Thomas Plonski

Jane Lee Macdonald

Piaras Valdis De Cleir

Gary Joseph Albaum

Leonard S Scarola

John B Topinka

Kieran Patrick Spelman

Dominic J Vellucci

Thomas Pionski

Mangesh Palekar

John P Topinka

Kieran P Spelman

Daniel T Piorkowski

Dale Anthony Kyser

Katherine Josephine Meyers

Gary J Albaum

Mangesh Palejar

Dana Brown

Dominic J Vellucci Jr

A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.

Compositions and methods for inhibiting precipitation of dyes in a beverage

Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity. By one approach, the concentrated liquid flavorings are intended to provide flavor to a beverage, such as coffee, tea, milk, or other savory beverage. The concentrated liquid flavorings may be provided in a convenient portable and dosable format that can be easily used by a consumer to provide the desired flavor and amount of flavor to a beverage.

Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings

Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.

Low water coffee and tea beverage concentrates and methods for making the same

A food composition including a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent; with a balance being water.

High solubility natural sweetener compositions

Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH.

Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids

Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids

Growing community of inventors

Chester, NY, United States of America

Karl Ragnarsson