Intercontinental Great Brands LLC

The Hershey Company

Supapong Siris

Mihaelos N Mihalos

Barbara E Baumann

Jan Karwowski

Lynn C Haynes

Vani Vemulapalli

Chris E Robinson

Rachel DeCagna

Gagan Mongia

Utkarsh Shah

Prashant Mudgal

Michelle D Beaver

Dawn R Mazzaccaro

Rachel Decagna

Julie Smith

Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

Formulations and methods of preparing products with meat-like texture with plant-based protein sources

A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23&#xb0; C.

Food product having stable crispy texture

A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.

Process and system for depositing filling on a biscuit

A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.

Shredded products having a marbled surface

Production of shredded products with inclusions

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Somerset, NJ, United States of America

Supapong Siris