PATE DE FOIE GRAS

Brand Owner (click to sort) Address Description
ARTISAN FOIE GRAS California Foie Gras 6065 Melita Road Santa Rosa CA 95401 Pate de foie gras, foie gras, duck legs, chicken breasts, whole duck, duck fat, duck pate, duck giblets, mousse of foie gras, goose liver, goose pate;The English translation of the foreign wording in the mark is fatty liver.;FOIE GRAS;
ARTISAN FOIE GRAS Saveurs de Sonoma P.O. Box 199 Sonoma CA 95476 Pate de foie gras, foie gras, duck legs, chicken breasts, whole duck, duck fat, duck pate, duck giblets, mousse of foie gras, goose liver, goose pate;The foreign wording in the mark translates into English as fatty liver.;FOIE GRAS;
ELEVAGES PERIGORD Elevages Perigord (1993) Inc. 228, PRINCIPALE ST. ST-LOUIS-DE-GONZAGUE QUEBEC) JOS 1T0 Canada pate de foie gras;ELEVAGES PERIGORD;PERIGORD;The English translation of ELEVAGES PERIGORD is Perigord style of breeding.;
PALME D'OR Elevages Perigord (1993) Inc. 228, PRINCIPALE ST. ST-LOUIS-DE-GONZAGUE QUEBEC) JOS 1T0 Canada pate de foie gras;The English translation of PALME D'OR is golden prize or award.;
 

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.