General Mills, Inc.

Wenyi Wang

Erika B Smith

Vikramaditya Ghosh

Jon Duke Seibold

Alan A Oppenheimer

Braden J Erickson

Mark E Arlinghaus

Todd A Rasmussen

James T Buccellato

Jeremy B Thompson

Kristi L Bahe

Jean A Linforth

Xu Zhang

Jiazhuang Li

Lance Terrell Sanders

A method for use with an ingredient storage system having a plurality of receptacles configured to store ingredients can include obtaining food-selection data indicating a meal. The method can include obtaining ingredient data indicating a set of ingredients for the meal. The method can include obtaining synchronization data indicating a cooking time for each ingredient of the set of ingredients. The method can include selecting, based on the synchronization data, target ingredients for the meal. The target ingredients can comprise a first ingredient and a second ingredient. The method can include activating a first and a second indicator in response to the selecting the target ingredients. The first indicator can correspond to a first receptacle of the plurality of receptacles. The first receptacle can store the first ingredient. The second indicator can correspond to a second receptacle of the plurality of receptacles. The second receptacle can store the second ingredient.

Customized identification of ingredients in a storage system

A food product comprising a neutralized yogurt whey.

Food products with yogurt whey

A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described.

Yogurt whey and method

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods

Baking pan shield

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Blaine, MN, United States of America

Wenyi Wang