VEGETABLE BASED RAW FOOD BARS

Brand Owner (click to sort) Address Description
IT'S OZO GOOD PLANTERRA FOODS COMPANY 1770 Promontory Circle Greeley CO 80634 vegetable-based raw food bars; vegetable-based spreads; Textured vegetable protein for use as a meat extender; Meat, beef, pork, chicken, poultry, lamb, bison; Prepared, fresh or frozen food kits composed of meat, beef, pork, chicken, poultry, lamb, bison, and/or vegetables and also including sauces or seasonings, ready for cooking and assembly as a meal; Prepared or frozen meals consisting primarily of meat, soup, fruit or vegatable salad and/or vegatables; Fruit and vegetable salads; fresh, frozen, prepared or cooked blended meat and vegetable-based meat substitutes;IT IS OZO GOOD;
KALE YEAH BIG IDEA HOLDINGS 900 Work Street Salinas CA 93901 Vegetable-based raw food bars; green salads;KALE;
RAW CANNABIS Cech, Eric R 218 Anemone Drive Boulder CO 80302 Vegetable-based raw food bars;Health food supplements;
SLOW UP Kama Food Co., Inc. 68 Bloody Hollow Rd. Chatham NY 12037 Vegetable-based raw food bars; vegetable-based snack foods; nut and seed-based snack bars; nut-based snack bars; organic nut and seed-based snack bars; seed-based snack bars; legume bean-based snack foods;
YUMMY HUMMY Yummy Hummy 9816 Weimann Dr St. Louis MO 63128 Vegetable-based raw food bars;
 

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

    
Technical Examples
  1. This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterized in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.