Six manufacturers and suppliers were issued patents for equipment and ingredient creations.
This patent outlines a method for de-oiling and extracting protein from chickpeas prior to generating a plant-based concentrate.
US Patent No. 10,834,941 (Nov. 17, 2020), M. Spinelli, et al., assigned to Nutriati Inc., Henrico, Va.
In this patent, the machine aligns and positions pieces of dough with predetermined orientations and at preestablished intervals on a high-speed production line.
US Patent No. 10,849,327 (Dec. 1, 2020), T. Fukugami, et al., assigned to Rheon Automatic Machinery Co. Ltd., Utsunomiya, Japan.
This innovation features a conveyor where the bread can be placed in a pan and then discharged later on the production line.
US Patent No. 10,849,328 (Dec. 1, 2020), N. Suzuki, et al., assigned to Oshikiri Machinery Ltd., Fujisawa, Japan.
With this patent, the operator places the cutting tool over a cake or a piece of food, then presses down, forcing a number of wires to cut through the product to divide it into even portions.
US Patent No. 10,856,554 (Dec. 8, 2020), D. Jackson, assigned to Darlene Jackson, Tallahassee, Fla.
A reduced-calorie confectionery that’s made with a cellodextrin ingredient is described in this patent.
US Patent No. 10,827,765 (Nov. 10, 2020), I. Van Damme, assigned to Mars Inc., McLean, Va.
In this patent, a cake frosting that consists of sugar, fat, water and a stabilizer can be used on cake or yeast-raised donuts, and it’s resistant to sugar bloom up to 61 days.
US Patent No. 10,834,928 (Nov. 17, 2020), J.A. Torres San Juan, et al., assigned to Dawn Food Products, Jackson, Mich.