Mondelez Europe Gmbh

Intercontinental Great Brands LLC

Kraft Foods Global Brands LLC

Vani Vemulapalli

Jan Karwowski

Karine Coue Briant

Adam Melonas

Tom Nosek

Janelle Myers

Frederik Jensen

C Y (Eric) Wang

Fidelma Crowe

Joseph Lavin

Mihaelos N Mihalos

Barbara E Baumann

Supapong Siris

Kenneth Maas

Omar Crewe

Marie-Michelle Girard

Alexander Gong

Sharat Jonnalagadda

Lena Marisa Sawin

JulLea Stolsky

Abby S Kendall

Edward Charles Coleman

Monika Okoniewska

Chen Y Wang

Kenenth Maas

Alex Gong

Shelly Renken

Daphne Brands

Michelle D Beaver

Katherine Cleary

C Y Wang

Meagan Caroline Katz

Jan P Karwowski

Daniera Z Thulin

A multi-textured, baked, grain-based or legume-based snack includes a cooked grain or legume together with a crispy form of the grain and legume to create a baked multi-textured light snack having airy portion and crispy portions to provide consumers with a unique eating experience. Methods of preparing the snack are also provided.

Multi-textured grain- or legume-based baked snack

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.

Baked savory food composition comprising shredded root vegetable and method of making the same

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.

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

Cracker

Food bar

Production of shredded products with inclusions

A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.

Heat-stable filling with cereal-derived ingredients

A method of preparing a whole grain rice shredded product is provided. The method includes the steps of combining water and a whole grain rice component, the whole grain rice component comprising at least about 75% by weight rice, or up to about 100% by weight rice, cooking the whole grain rice component and water to form a cooked whole grain rice material, cooling the cooked whole grain rice material, tempering the cooked whole grain rice material for less than about 90 minutes to form a tempered whole grain rice material, and shredding the tempered whole grain rice material to form continuous net-like sheets of the whole grain rice shredded product.

Production of whole grain rice shredded product

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

Production of shredded or flaked whole grain-containing composite food products

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80&#xb0; F. to about 120&#xb0; F., preferably from about 90&#xb0; F. to about 110&#xb0; F., upon exiting the pelletizer.

Production of whole grain shredded products

Growing community of inventors

Whippany, NJ, United States of America

Vani Vemulapalli