Intercontinental Great Brands LLC

Generale Biscuit

Lenka Gruntoradova

Edward Charles Coleman

Monika Okoniewska

Pierre Aymard

Edouard Page

In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.

Soft textured food composition with slowly available carbohydrates

A food product and method for producing is provided. The food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 10cfu/g, preferably 10cfu/g, more preferably 10cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 logper month.

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Bures sur Yvette, France

Lenka Gruntoradova