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Frito lay North America Inc patents


Recent patent applications related to Frito lay North America Inc. Frito lay North America Inc is listed as an Agent/Assignee. Note: Frito lay North America Inc may have other listings under different names/spellings. We're not affiliated with Frito lay North America Inc, we're just tracking patents.

ARCHIVE: New 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 | Company Directory "F" | Frito lay North America Inc-related inventors


Cooked filled cheese product and making same

A cooked filled cheese product comprises an unbattered processed cheese coating around a filling. The filled cheese product is unbattered and unbreaded and retains its shape and filing throughout cooking, freezing, and/or subsequent reheating prior to consumption. The method of making the cheese product comprises cold extrusion of the cheese... Frito lay North America Inc

Quantitative texture measurement apparatus and method

A non-destructive measurement apparatus and method for quantitatively measuring texture of a food snack is disclosed. The apparatus includes a laser generating tool, an ultrasound excitation device, an acoustic capturing device, an ultrasound capturing device and a data processing unit. The laser generating tool and the ultrasound excitation tool direct... Frito lay North America Inc

Method for continuously making kettle style potato chips

Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fryer having multiple temperature zones, with... Frito lay North America Inc

Flavor-enhanced beverage product and enhancing the flavor thereof

A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy... Frito lay North America Inc

Umami-enhanced food product and enhancing the umami taste of food products

A pyroglutamic acid composition comprising pyroglutamic acid enhances the umami sensation of food products when topically applied. The pyroglutamic acid may be derived from a food product such as a tuber product or potato. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, or mixtures thereof.... Frito lay North America Inc

Method and a product settler

A method and apparatus for settling a product in a package made on a form, fill and seal machine. In one aspect the invention comprises the steps: providing a package material on a product conduit of a form, fill and seal machine; forming a first end seal on the package... Frito lay North America Inc

Pellet-coated food product and making

A pellet-coated food product and method of making the food product. In a first aspect, the invention provides a method comprising the steps: extruding an extruder feed stream to provide an extrudate; pelletizing the extrudate to provide extruded pellets; drying the pellets to provide dried pellets; providing at least a... Frito lay North America Inc

Method and resealable package with internal zipper seal

Embodiments of the present disclosure describe a method and apparatus for a resealable package having an internal zipper seal. In one embodiment, the apparatus is a vertical form, fill, and seal machine that includes a former, a vertical sealer, and a zipper separation blade located between the former and the... Frito lay North America Inc

Resealable package with internal zipper seal

Embodiments of the present disclosure describe a resealable package, a film for forming the resealable package, and a corresponding method. The resealable package includes a front panel, a back panel opposite the front panel, an upper transverse seal located at an upper end of the resealable package and a lower... Frito lay North America Inc

Rotary head extruder, extrusion and extruded products

An improved rotary head extruder incorporates an auger system comprising more than one auger to create asymmetrical, substantially cylindrical extruded products having a density within the range of about 3.0 to about 6.0 lbs./cu ft. A wide variety of fine particles such as flour and powder can be successfully introduced... Frito lay North America Inc

Twin screw rotary head extruder, extrusion and random extruded products

An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with... Frito lay North America Inc

Twin screw rotary head extruder, extrusion and random extruded products

An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with... Frito lay North America Inc

Base for container of a viscous product and a propellant

A method and apparatus for storing and dispensing a viscous product. The product and a propellant are stored in a container on a base, and the propellant forms a head space. In a storage configuration, the container rests on the base, the base rests on a surface, and the propellant... Frito lay North America Inc

Composition and making a flexible packaging film

Composition and method for making a flexible packaging film having highly loaded with at least one inorganic filler. A blown HDPE film comprising at least 50% by weight inorganic filler is oriented in the machine direction to increase yield and tensile strength, and reduce gauge variation to improve print qualities.... Frito lay North America Inc

Quantitative liquid texture measurement apparatus and method

A photo acoustic non-destructive measurement apparatus and method for quantitatively measuring texture of a liquid. The apparatus includes a laser generating tool, an acoustic capturing device, and a data processing unit. The laser generating tool directs a laser towards a surface of a liquid contained in a container and creates... Frito lay North America Inc

Preservation of native fruit and/or vegetable coloring in cooked food products

A shelf-stable snack product having visibly impactful vegetable inclusions, a composite dough for forming the shelf-stable snack product, and method of manufacture is disclosed herein. The shelf-stable snack product includes masa and a fresh vegetable ingredient, and a final moisture content in the range of about 1.7-2.5 weight percent. Additionally,... Frito lay North America Inc

Quantitative in-situ texture measurement apparatus and method

A measurement apparatus and method for in-situ quantitative texture measurement of a food snack. The apparatus includes an acoustic capturing device and a data processing unit. The physical interaction in the mouth with saliva, when a human being eats/drinks a food snack, sends pressure waves that propagate through the ear... Frito lay North America Inc

System and controlling blistering

A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%.... Frito lay North America Inc

Quantitative texture measurement apparatus and method

A photo acoustic non-destructive measurement apparatus and method for quantitatively measuring texture of a food snack is disclosed. The apparatus includes a laser generating tool, an acoustic capturing device, and a data processing unit. The laser generating tool directs a laser towards a food snack placed on a surface and... Frito lay North America Inc

Quantitative texture measurement apparatus and method

A photo acoustic non-destructive measurement apparatus and method for quantitatively measuring texture of a food snack is disclosed. The apparatus includes a laser generating tool, an acoustic capturing device, and a data processing unit. The laser generating tool directs a laser towards a food snack placed on a surface and... Frito lay North America Inc

Feedback control of food texture system and method

A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures... Frito lay North America Inc

Feedback control of food texture system and method

A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures... Frito lay North America Inc

Apparatuses for cutting food products

An apparatus for slicing food product to produce food product slices. The apparatus includes a rotatable cutting wheel having two or more knife assemblies. Each knife assembly includes a knife extending radially between a hub and rim of the cutting wheel. The knife has a leading edge facing a direction... Frito lay North America Inc

Yogurt crisp and making same

A significant amount of yogurt product is used to form a viscoelastic dough capable of being sheeted and cut, without sticking to equipment, and cooked, without over-browning from the high protein and sugar found in yogurt. A number of snack foods can be made with the dough, including a shelf-stable... Frito lay North America Inc

Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom

Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components... Frito lay North America Inc

Micropellets of fine particle nutrients in snack food products

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable... Frito lay North America Inc

Methods of incorporating micropellets of fine particle nutrients into snack food products

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable... Frito lay North America Inc








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