Frito-lay North America, Inc.

Tropicana Products, Inc.

Thomas Anthony Trezza

Michael Grant Topor

David Emerson

Ajay Rajeshwar Bhaskar

Teodoro Rivera

Brad Dewayne Rodgers

Kevin Matthew Trick

Jun Yang

Jennifer Bell Raymond

Jung H Han

James Coomes

Darrell Lee Taylor

Yi Zhu

Charlene Gladden

Jonathan L Licker

Sola Lamikanra

Craig J Weitz

Laixin Wang

Karoline Marie Kensinger Russell

Amanda Grzeda

Darrell L Taylor

James M Coomes

A plant protein snack with meat-like texture food product generally includes a plant based structured product having layered fibers that are cross-linked yet generally aligned along a longitudinal axis and that mimics the look and organoleptic properties of meat jerky products. Methods of making the food product are described.

Plant protein snack with meat-like texture

Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.

Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products

A pre-packaged microwavable food having a steam emitting source integral to the package permitting preparation of the food product in a broad range of microwave ovens. A food product is placed into a package. A steam emitting source is placed in porous communication with the food product inside the package. When the package is heated, steam blankets the food product. Steam has a positive effect on cooking performance and cooking time. The steam emitting source can be made from an absorbent material or a gel. The food product can be a half-product, pellet, or other microwavable food or snack product.

Microwaveable package having a steam source

A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.

Method for developing a dairy protein cake

A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a distinct pattern or style. The half product design is achieved by inducing stress cracks in the half product. The stress cracks are created by a controlled drying process whereby extruded half-products are first case hardened to create an outer skin that requires an internal build-up of pressure to penetrate. After creation of the outer skin, by drying in an oven or in ambient air, the half-product is heated to permit the vapor pressure of the moisture inside the half-product to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product. The general pattern of the stress cracks can be varied by manipulation of the time-temperature profile of the case hardening and stress cracking steps.

Pellet drying process

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Plano, TX, United States of America

Thomas Anthony Trezza