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.
The Hershey Company and General Mills Inc. | Date: 2015-05-15
A self-supporting flexible film container is disclosed that includes a container base and a flexible film attached to the container base that forms a container wall and defines a packing region within the container. The container wall has at least one support column, such as a tubular support column, integrally formed therein. A method of conforming the container includes providing a web of flexible film, forming tubular support columns in the web of flexible film and forming a container from the web of flexible film containing the support columns. The support columns can be formed by ploughing and forming the web of flexible film.
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: 2016-01-28
A dough cutting apparatus is suitable for cutting a sheet of dough. The dough cutting apparatus includes a structure defining a blunt dough engaging portion. The present invention can be embodied in a number of different ways, including a wheel cutter, a rotary drum cutter, a reciprocating head cutter, or another cutter.
General Mills Inc. | Date: 2016-04-13
Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.
General Mills Inc. | Date: 2016-01-19
The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.
General Mills Inc. | Date: 2016-03-28
The invention includes a closure for a container. The closure includes a lid, a tab including a base, an end opposite the base, and a rivet. The rivet is disposed between the base and the end. The tab is fastened to the lid at the base and the rivet such that the rivet pulls away from the lid to form a hole in the lid when the end of the tab is moved away from the lid during the opening process.
General Mills Inc. | Date: 2016-01-07
Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.
General Mills Inc. | Date: 2016-09-14
The separation of oats from a combination of grains is performed by obtaining optical data includes both reflectance data and visual data and then analyzing the data in multiple ways, including analyzing information obtained based on ratios of wavelengths and grain imagery. The reflectance data relies on near infrared spectroscopy at requisite ratios of wavelengths in the range of 1100 nm to 2200 nm, while the grain imagery encompasses images of both sides of each of the combination of grains and can also take into account grain size and shape differentiations. The results is an oats separation process wherein at least 99% of foreign grains are rejected with only about 3% of the oats being rejected, while enabling volume processing of grains and establishing a supply of oats with a gluten level well below 20 ppm.
General Mills Inc. | Date: 2016-04-22
A non-dairy substitute can be produced from comparatively high starch legumes, such as chickpeas and adzuki beans. In some examples, the non-dairy substitute is produced by hydrating the high starch legumes, remove excess water, and then heating the hydrated high starch legumes in the presence of water and amylase at a controlled pH to reduce the starch content of the legumes. The slurry of reduced starch content can then be filtered to remove insoluble fiber and suspended soluble fiber present in the legume slurry, producing a non-dairy milk that can be used in a variety of products. In different examples, the legume milk is cultured with the addition of bacterial cultures to form a cheese or yogurt and/or formed into a non-dairy ice cream. In any application, an acidifying ingredient such as citric acid may be added to the product. This can help reduce or eliminate residual legume flavor.
General Mills Inc. | Date: 2016-01-22
Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product.