Mars, Incorporated

Kevin L Rabinovitch

Thomas M Collins

Neil A Willcocks

Ralph Lee

Edward Lee Rapp

Douglas Mann

Jeannette Dido

Shane Benedict

Jamie Troy

Edward L Rapp

Shane R Benedict

Jason Michael Friedland

Gary N Chisholm

Michael J Wilson

John M Kaiser

Arun V Shastry

Patrick J McGarry

Cary M Sagady

Daniel Lee Beyer

Darren Walker

William Harding

Hanif Matthew Wadalawala

Ralph A Jerome

Frank W Earis

Eyal Ben-Yoseph

Mark J Chimel

Ruth X Moecks

Henry V Izzo

Tiago O Rodrigues

Robert W Tuttrup

Diana L Ortiz

Jane Elkins

Ivonne E Nill

Robert Boushell

A method of calculating the carbon or greenhouse gas footprint of a food composition includes determining the CO2 or greenhouse gas emission of each ingredient by associating a total energy value with the ingredient, determining the proportion of the total energy value contributed by each of at least one energy source, where each energy source has a characteristic CO2 or greenhouse gas emissions value, and then calculating a CO2 or greenhouse gas emission value for the ingredient based on the GHG emission values of each contributing energy source. Also, optimizing the CO2 or greenhouse gas emissions in the formulation of pet food employs this method.

Sustainability systems and methods directed to food compositions

A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.

Preservation of process sensitive ingredients in an energy food product by product partitioning

Multi-piece feeding bowl

The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.

Tasting energy bar

An apparatus and method for delivering goods ordered by a plurality of customers, in which a plurality of customers place orders for goods from a vendor, the vendor fulfills its orders by combining into a single shipping order the goods ordered by a plurality of customers who are geographically close to a single local pick-up point, and the vendor causes the single shipping order to be sent to a local pick-up point.

Method and apparatus for effective distribution and delivery of goods ordered on the World-Wide-Web

The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0&#xb0; C. to about 15&#xb0; C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36&#xb0; C. to about 50&#xb0; C.; and cooling the chocolate covered soft confectionery centers.

Method of chocolate coating soft confectionery centers

A vend audit system and methods are described. In an implementation, the system includes vend items with packaging having tags, at least one tag sensor, and a control circuit capable of receiving data from the tag sensor. A method for tracking inventory in a vending machine is also described. In an implementation, the technique includes loading vend items having tags into a vending machine, sensing the tags, and transferring information to a control circuit. The tags may be RF tags, and the tag sensor may be an RF antenna sensor.

Vending audit system

The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.

Method of forming confectionery articles

Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.

Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same

Growing community of inventors

Hacketstown, NJ, United States of America

Kevin L Rabinovitch