Nestec S.a.

Societe Des Produits Nestle S.a.

Nestec Ltd

Michael G Rayner

Jean Luz Rayner

Michael John Saylock

Rachel Miller

Maquel Deckard

Kevin J Cully

Dan Kenneth Dixon

Sheri Lynn Smithey

Luz Rayner

Steven E Dingman

Stephen G May

Annie Watelain

Andreas Schopf

David Komarek

Gerhard J Poppel

Laurent Sisiak

Jean L Rayner

Bradley E Johnson

Rachel A Miller

Maquel Deckart

Peggy Haukap

Julie Friscourt

Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.

Methods and compositions suitable for preserving the freshness of loaf-type food products

The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.

Pseudo-loaf food compositions

Meat emulsion products and methods for producing meat emulsion products are presented. Meat emulsion products are produced that have realistic fiber definition. In an embodiment, the meat emulsion products comprise a protein, a fat and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Meat emulsion products and methods of making same

A pet food product is produced having a colored exterior that simulates the appearance of real meat that has been imparted a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colorant. The colorant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.

Pet food product and method of producing same

A pet treat in a sealed container. The treat is in the form of one or more pieces of a formulated food product. Each piece has a fried body of a thermally gelled matrix containing protein and starch. Further, each piece has a moisture content of above about 25 % by weight. The pet treat may be retorted. If not retorted, it may include a preservative and preferably have a reduced pH. The non-retorted treat pieces are provided in a sealed container comprising a pouch.

Fried pet treats

A process for the production of a formulated emulsion product which has a meat-like appearance. A protein source is emulsified and then alkali is added to the emulsion to raise the pH to above 8. The emulsion is rapidly treated in an emulsion mill to causes the protein in the heated emulsion to at least partially coagulate. The heated emulsion is then allowed to coagulate and form striations and is cut into chunks. The formulated emulsion product so produced contains about 45% to 85% by weight moisture and has a chewy texture and a high striated appearance.

Process for producing an emulsion product having a meat-like appearance

Growing community of inventors

St. Joseph, MO, United States of America

Michael G Rayner