The Procter Gamble Company

Other

Frito-lay North America, Inc.

The Iams Company

Pringles S.a.r.l.

Marko Stojanovic

David Vincent Zyzak

John Keeney Howie

Maria Dolores Martinez-Serna Villagran

Peter Yau Tak Lin

Robert Alan Sanders

David Cammiade Gruber

Joseph Craig Lester

Richard Gerald Schafermeyer

Gregory Dean Sunvold

Jianjun Justin Li

Jun You

Stephen Paul Zimmerman

Edward Russell Cox

Richard Gerard Schafermeyer

David K Yang

Andrew Eric Neltner

Donald Ray Patton

Maria Dolores Villagran

James Carmony

Eileen Marie Boyle

David Shang-Jie Chang

Lee Michael Teras

Robert H Ter Haar

Helena Aino Soini

Kevin Joseph Wood

Joseph Neltner

Maria Dolores Martinez-Serna Villigran

Glenn Anthony Lauer

Maria Dolores-Martinez-Serna Villagran

Maria Dolores Martinez-Sema Villagran

Thomas William Boileau

Thomas William Maxwell Boileau

Robrt Alan Sanders

Peter Yau Lin

A container formed of a common one-piece thermoplastic substrate. The container has an overlapping seam having an overlap magnitude. At a location that is five times the overlap magnitude away from the overlapping seam, the container wall has a container wall Opacity less than about 50%. At a corresponding position along the overlapping sea, the overlapping seam has a seam Opacity that is less than 200% of the container wall Opacity.

Low opacity thermoformed container having longitudinal seam

A container including a longitudinal overlapping seam extending from an end seam and a mold part line extending from the closed end of the container to the open end of the container. The container wall consists of a one-piece thermoplastic substrate.

Container having coordinated mold part line and longitudinal seam

A pet food composition comprising a supplement is provided. The supplement can comprise a Probiotic component, a cocoa butter component, and a sweetener component. A process for making the supplement can comprise providing a sweetener component, a cocoa butter component, and a Probiotic component, mixing the cocoa butter component and Probiotic component to form a mixture in a temperature and humidity controlled chamber; mixing the mixture with the sweetener component in the temperature and humidity controlled chamber to form a final mixture; optionally mixing in a colorant with the final mixture; and cooling the final mixture. A package for the supplement can comprise a secondary container housing a primary container, which houses a supplement. An array of packages is also provided.

Probiotic supplement, process for making, and packaging

Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is &#x2266;about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.

Rice flour compositions

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce

A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.

Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce

Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce

Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks.

Potato flakes

Growing community of inventors

Cincinnati, OH, United States of America

Marko Stojanovic