VEGETABLE BASED CHIPS

Brand Owner (click to sort) Address Description
DANG DANG FOODS 3254 ADELINE STREET, SUITE 210 BERKELEY CA 94703 Vegetable-based chips, namely, zucchini chips, bell pepper chips, mushroom chips, beet chips, taro chips, carrot chips, kale chips, chia seed chips, quinoa chips, chickpea chips, seaweed chips, insect-based chips and dried edible seaweed; Fruit-based chips, namely, banana chips, mango chips, pineapple chips, durian chips, jackfruit chips; Plant-based jerky, namely, mushroom jerky and coconut jerky; Seafood and fish-based jerky; Dried fruits, namely, dried mango, dried coconut, dried pineapple, and dried mixed fruit; Nut mixes comprised primarily of processed nuts, roasted nuts, and shelled nuts; Nut mixes comprised primarily of processed nuts, roasted nuts, and shelled nuts also containing dried fruit; Fruit leather;
DANG DANG FOODS COMPANY 3254 Adeline Street, No. 210 Berkeley CA 94703 Vegetable-based chips, namely, onion chips;
MUMAMIS THE MUSHROOM BENEFIT LTD 5 Maffi St. 4250489 Netanya Israel Vegetable-based chips; vegetable-based snack foods;
SWAMP CHIPS Balog, Lauri 1327 61st Street Emeryville CA 94608 vegetable-based chips;CHIPS;The stippling is a feature of the mark and does not indicate color.;
VEGICHIPS VEGI SNACK FOODS, INC. 5660 Eastgate Dr. San Diego CA 92121 vegetable-based chips;VEGTABLE CHIPS;
 

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

    
Technical Examples
  1. The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of 0.6 to 0.65. The invention also relates to a method for increasing shelf stability of a vegetable composition that includes a vegetable having a green color, by adding effective amounts of such water-soluble compounds thereto.