Kraft Foods Group Brands LLC

Zachary Caplan

Jimbay Peter Loh

Yeong-Ching Albert Hong

Richard Leshik

Yeong-Ching Hong

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 &#x3bc;m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Growing community of inventors

Bronx, NY, United States of America

Zachary Caplan