PACKAGED SNACK FOOD PRODUCT

Brand Owner (click to sort) Address Description
HEALTHY HANDFULS Healthy Handfuls c/o Roger Reynolds One Embarcadero Center, Suite 1200 San Francisco CA 94111 Packaged snack food product, namely, fruit and soy-based snack foods, fruit-based snack foods, potato-based snack foods, candied fruit snacks, protein based nutrient-dense snack foods, and soy-based snack foods; Snack mix consisting primarily of processed fruits, processed nuts and/or raisins;HEALTHY;
HEALTHY HANDFULS SOLBERG, GWENDOLYN G. 2750 LAKE STREET SAN FRANCISCO CA 94121 Packaged snack food product, namely, fruit and soy-based snack foods, fruit-based snack foods, potato-based snack foods, candied fruit snacks, protein based nutrient-dense snack foods, and soy-based snack foods; Snack mix consisting primarily of processed fruits, processed nuts and/or raisins;HEALTHY;
HEALTHY HANDFULS Reynolds, Deborah G. 2750 Lake Street San Francisco CA 94121 Packaged snack food product, namely, fruit and soy-based snack foods, fruit-based snack foods, potato-based snack foods, candied fruit snacks, protein based nutrient-dense snack foods, and soy-based snack foods; Snack mix consisting primarily of processed fruits, processed nuts and/or raisins;HEALTHY;
HEALTHY HANDFULS ELEVATION BRANDS 190 FOUNTAIN STREET FRAMINGHAM MA 01702 Packaged snack food product, namely, cookies, crackers, pretzels, cereal-based snack foods, rice-based snack foods, wheat-based snack foods, and granola-based snack bars; Snack mix consisting primarily of crackers, pretzels, candied nuts and/or popped popcorn;HEALTHY;
 

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

    
Technical Examples
  1. A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.