General Mills Inc.
General Mills Inc.
General Mills, Inc., is an American multinational manufacturer and marketer of branded consumer foods sold through retail stores. It is headquartered in the Minneapolis suburb of Golden Valley, Minnesota. The company markets many well-known North American brands, such as Betty Crocker, Yoplait, Colombo, Totino's, Pillsbury, Green Giant, Old El Paso, Häagen-Dazs, Cheerios, Trix, Cocoa Puffs and Lucky Charms. Wikipedia.
General Mills Inc. | Date: 2017-07-05
A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in an amount of at least 35% by weight of the composition, at least one starch source in an amount of at least 2% by weight of the composition and at least one protein source in an amount of about 0.5% to 13% by weight of the composition, wherein the at least one protein source includes at least 17 grams of glutamic acid per 100 grams of the protein. The packaged refrigerated gluten-free dough composition also comprises at least one fat source in an amount from 4% to 10% by weight of the composition and water in an amount from 25% to 35% by weight of the composition, wherein the dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40 degrees Fahrenheit and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40 degrees Fahrenheit after at least 24 hours of storage at about 40 degrees Fahrenheit and wherein the composition is substantially free of gluten protein.
General Mills Inc. | Date: 2017-06-28
A filled gluten-free or low-gluten pasta product, such as ravioli, tortellini, agnolotti or the like, wherein said pasta incorporates a low-gluten or gluten free flour and xanthan gum and is produced by cold extrusion.
General Mills Inc. | Date: 2017-07-26
The present disclosure relates to aerated strained fermented dairy compositions and processes for making aerated strained fermented dairy compositions. In particular, an aerated strained fermented dairy composition is disclosed that includes a strained fermented dairy ingredient, gelatin, and an emulsifier composition, where the aerated strained fermented dairy composition has a lower density than the strained fermented dairy ingredient.
General Mills Inc. | Date: 2017-02-22
The present invention relates to a dough composition comprising flour, water, fat, and flavorant salt, the dough composition comprising fat particles, the fat particles being anhydrous and comprising solid fat and flavorant salt, the flavorant salt in the fat particles being in particle form and having a bulk density less than about 70 pounds per cubic foot or having a mean particle size in a range from about 1 to 100 micrometers, wherein the amount of flavorant salt in the fat particles is at least 20 percent of a total amount of flavorant salt in the dough composition.
General Mills Inc. | Date: 2017-02-07
The invention relates to low density ready-to-spread frosting compositions and related methods. Icing and frosting are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated.
General Mills Inc. | Date: 2017-06-14
The present invention relates to a hydrated fat piece composition comprising: a plurality of hydrated fat pieces wherein the hydrated fat pieces individually comprise (a) a solid fat phase, wherein the solid fat comprises a base oil having an iodine value ranging from 50 to 90 and a hardstock fat having an iodine value of less than 10 and a melting point ranging from 50C to 80C; and (b) a plurality of water droplets distributed throughout the solid fat phase; and (c) an emulsifier blend comprising polyglycerol polyricinoleate (PGPR) and distilled monoglycerol of about 10% monopalmitin and about 90% monostearin, wherein the emulsifier blend is present in the hydrated fat piece in an amount ranging from 0.10 %wt. to 5.0 %wt.
General Mills Inc. | Date: 2017-01-05
Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.
General Mills Inc. | Date: 2017-03-22
An end load carton (55) includes a closure system (62) having a tab (150) constituting part of a control region (144) spaced from a free edge (120, 120) of an upper flap (66, 66) by a support region (141; 141). The control region (144) also includes a press zone adjacent the tab (150). After initially opening a top portion (58) of the carton (55), the upper and lower flaps (66, 69; 66, 69) can be selectively interconnected through the closure system (62) by pushing on the press zone to depress the upper and lower flaps (66, 69; 66, 69) in order to open up a slot (170) formed in the lower flap (69) and align the tab (150) with the slot (170) to reclose the carton (55). To reopen the carton (55), the support region (141; 141) can be readily grasped and pulled to open carton (55) without fear of tearing the upper flap (66).
General Mills Inc. | Date: 2017-02-15
A hand holdable edible composition including a dairy ingredient and gelatin is described. A method for making a hand holdable edible composition including a dairy ingredient and gelatin is also described.
General Mills Inc. | Date: 2017-04-12
A method and apparatus for seasoning a cooked food product is disclosed. A non-aqueous liquid seasoning mixture is applied onto a surface of a cooked food product. The seasoning mixture includes at least 35% wt solids.