FOOD ADDITIVE

Brand Owner (click to sort) Address Description
BACCINE NUTRACEUTIX, INC. 8340 154TH AVENUE N.E. REDMOND WA 98052 food additive, namely, a strain of bacteria for non-nutritional purposes that makes a natural antibiotic that inhibits growth of some undesirable bacteria;strain of bacteria for use as a food supplement;
GINGER HOLIDAY Traylor, Melissa 110 Mayers Trace Slidell LA 70460 Food additive, namely flavoring and scents;Video tapes and instructional guides for weight loss, diet planning, fitness, and motivational programs;Services for fitness instruction, weight loss, diet planning, and motivational programs;
GINGER HOLIDAY Traylor, Keith 110 Mayers Trace Slidell LA 70460 Food additive, namely flavoring and scents;Video tapes and instructional guides for weight loss, diet planning, fitness, and motivational programs;Services for fitness instruction, weight loss, diet planning, and motivational programs;
NUTRIM VDF FutureCeuticals Inc. 2692 N. State Rt. 1-17 Momence IL 60954 Food additive, namely, oat bran hydrocolloid for use as an ingredient;Oat bran hydrocolloid for use as a dietary supplement;Color is not claimed as a feature of the mark.;
NUTRIM VDF FutureCeuticals, Inc. 2692 N. State Rt. 1-17 Momence IL 60954 Food additive, namely, oat bran hydrocolloid for use as an ingredient;The mark consists of the word NUTRIM depicting a leafy stem running diagonally through a portion of the letter N.;Oat bran hydrocolloid for use as a dietary supplement;Color is not claimed as a feature of the mark.;
RIBRANPRO RICEBRAN TECHNOLOGIES 6720 N. Scottsdale Road, Suite 390 Scottsdale CA 85253 food additive, dietary additives, additives to beverages, an ingredient in animal food;RIBRAN PRO; RICE BRAN PRO;
SALT SYSTEMS 25 Sandoz Nutrition Corporation Minneapolis MN food additive; namely, an alternative salt product;SALT;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.