Blue Buffalo Enterprises, Inc.

General Mills, Inc.

Noel R Pollen

James E McCay

Trond Erik Tollefsen

Nicole Kandoth

Sean Evelich

Victor T Huang

Christine M Nowakowski

Alan A Oppenheimer

James W Geoffrion

Terry R Harrington

Michael A Staeger

Thomas J Nack

Anthony J Larson

James E Mccay

A packaged food product includes a container and a food product. The container has a rim and at least one wall extending away from the rim. The at least one wall defines a storage area, and the food product is retained within the storage area such that the food product is in contact with the at least one wall. The at least one wall is readily deformable by a hand of a user to reduce a volume of the storage area. Reducing the volume of the storage area causes the food product to exit the storage area. The container includes an integral tool portion including a tine extending from a distal end of the tool portion for breaking up the food product after removal from the storage area. The food product can be a wet cat or dog food.

Packaged food product and method of producing the packaged food product

A packaged food product includes a container and a food product. The container has a rim and at least one wall extending away from the rim. The at least one wall defines a storage area, and the food product is retained within the storage area such that the food product is in contact with the at least one wall. The at least one wall is readily deformable by a hand of a user to reduce a volume of the storage area. Reducing the volume of the storage area causes the food product to exit the storage area. The container includes an integral tool portion for breaking up the food product after removal from the storage area. The food product can be a wet cat or dog food.

Packaging container

Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85&#xb0; C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

Coated food product and method of preparation

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Hopkins, MN, United States of America

Noel R Pollen