Clinton A Johnson

US Patent:

20080003339, Jan 3, 2008

Filed:

Jun 20, 2007

Appl. No.:

11/820530

Inventors:

Clinton Johnson - Omaha NE, US
Michael Jensen - Omaha NE, US
Lance Schilmoeller - Omaha NE, US
Gordon Smith - Omaha NE, US

International Classification:

A23L 1/22

US Classification:

426534

Abstract:

A method and seasoning including sea salt for flavoring food is disclosed. The sea salt has a mean particle size less than about 20 microns. In another embodiment, the present invention is directed to a seasoning comprising a first seasoning component, including a sea salt, and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product. The sea salt component has a mean particle size less than 20 microns.

US Patent:

20080003344, Jan 3, 2008

Filed:

Feb 20, 2007

Appl. No.:

11/708667

Inventors:

Michael Jensen - Omaha NE, US
Gordon Smith - Omaha NE, US
Shawn Fear - Omaha NE, US
Lance Schilmoeller - Omaha NE, US
Clinton Johnson - Omaha NE, US

International Classification:

A23L 1/36

US Classification:

426629, 426390, 426648, 426649

Abstract:

A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.

US Patent:

20080008790, Jan 10, 2008

Filed:

Feb 16, 2007

Appl. No.:

11/707774

Inventors:

Michael Jensen - Omaha NE, US
Gordon Smith - Omaha NE, US
Shawn Fear - Omaha NE, US
Lance Schilmoeller - Omaha NE, US
Clinton Johnson - Omaha NE, US

International Classification:

A23L 1/22

US Classification:

426 97, 426106, 426649, 426650

Abstract:

A seasoned food product, a seasoning, and a method for seasoning and/or preserving a food product is described in accordance with exemplary embodiments of the present invention. The charge of seasoning has a mean particle size of at least approximately less than 20 microns. In another embodiment, the present invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product. The first seasoning component and second seasoning component have a mean particle size of at least approximately less than 20 microns.

US Patent:

20080038411, Feb 14, 2008

Filed:

Feb 5, 2007

Appl. No.:

11/703067

Inventors:

Michael Jensen - Omaha NE, US
Gordon Smith - Omaha NE, US
Shawn Fear - Omaha NE, US
Lance Schilmoeller - Omaha NE, US
Clinton Johnson - Omaha NE, US

International Classification:

A23P 1/08
A23C 15/00
A23L 1/00
A23L 1/22
A23L 1/237

US Classification:

426 96, 426581, 426618, 426649, 426650

Abstract:

A seasoning having particles less than 20 microns in size is added to food to provide taste enhancement and flavor potentiation. In one embodiment, a microwave popcorn product comprising a charge of popcorn kernels, a charge of seasoning for flavoring the charge of kernels, and a bag for containing the charge of seasoning and charge of kernels is disclosed. In another embodiment, the present invention is directed to a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product.

US Patent:

20130216659, Aug 22, 2013

Filed:

Oct 22, 2012

Appl. No.:

13/656805

Inventors:

Jenny Viviana Bermudez Lopez - Omaha NE, US
Kirsten Fletter - Omaha NE, US
Jacqueline Mathews - Auburn MA, US
Clinton L. Johnson - Omaha NE, US

Assignee:

CONAGRA FOODS RDM, INC. - Omaha NE

International Classification:

A23G 3/00
A23L 1/18

US Classification:

426 93

Abstract:

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

US Patent:

20130216668, Aug 22, 2013

Filed:

Oct 22, 2012

Appl. No.:

13/656910

Inventors:

Jenny Viviana Bermudez Lopez - Omaha NE, US
Kirsten Fletter - Omaha NE, US
Jacqueline Mathews - Auburn MA, US
Clinton L. Johnson - Omaha NE, US

Assignee:

ConAgra Foods RDM, Inc. - Omaha NE

International Classification:

A23G 3/54
A23L 1/18
A23G 3/48

US Classification:

426291, 426303, 426293, 426307

Abstract:

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

US Patent:

20130216677, Aug 22, 2013

Filed:

Oct 22, 2012

Appl. No.:

13/656866

Inventors:

Jenny Viviana Bermudez Lopez - Omaha NE, US
Kirsten Fletter - Omaha NE, US
Jacqueline Mathews - Auburn MA, US
Clinton L. Johnson - Omaha NE, US

Assignee:

ConAgra Foods RDM, INC. - Omaha NE

International Classification:

A23G 3/36

US Classification:

426548

Abstract:

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

US Patent:

20200375229, Dec 3, 2020

Filed:

Jun 15, 2020

Appl. No.:

16/901442

Inventors:

- Chicago IL, US
Jenny V. Bermudez Lopez - Omaha NE, US
Kirsten Fletter - Omaha NE, US
Jacqueline Mathews - Auburn MA, US
Clinton L. Johnson - Omaha NE, US

International Classification:

A23L 7/191

Abstract:

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.