VEGETABLE OIL SPREADS

Brand Owner (click to sort) Address Description
BEYOND BUTTER KRAFT GENERAL FOODS, INC. KRAFT COURT GLENVIEW IL 60025 vegetable oil spreads;BUTTER;
BEYOND BUTTER RICHARDSON OILSEED PRODUCTS (US) LIMITED 1351 Williams Avenue Memphis TN 38104 Vegetable oil spreads, margarine, and vegetable-based cooking oil for use in the food service industry; none of the aforementioned include meat substitutes, vegan or vegetarian meat products, or plant-based meat substitutes;
COULD IT BE BUTTER? VENTURA FOODS 40 Pointe Drive Brea CA 92821 Vegetable oil spreads;COULD IT BE BETTER;
HEART HEALTH ESSENTIALS CONOPCO, INC. 700 Sylvan Avenue Englewood Cliffs NJ 07632 Vegetable oil spreads;Color is not claimed as a feature of the mark.;Heart Health;The stippling is for shading purposes only.;
HEART HEALTH ESSENTIALS UNILEVER SUPPLY CHAIN, INC. 1 John Street Clinton CT 06413 Vegetable oil spreads;
PARKAY GOLD KRAFT GENERAL FOODS, INC. KRAFT COURT GLENVIEW IL 60025 vegetable oil spreads;
PARKAY GOLD CONAGRA BRANDS, INC. 222 MERCHANDISE MART PLAZA, SUITE 1300 CHICAGO IL 60654 Vegetable Oil Spreads;
PARKAY POINTS CONAGRA BRANDS, INC. 222 MERCHANDISE MART PLAZA, SUITE 1300 CHICAGO IL 60654 vegetable oil spreads;
PARKAY POINTS SAVE & WIN! CONAGRA BRANDS, INC. 222 MERCHANDISE MART PLAZA, SUITE 1300 CHICAGO IL 60654 vegetable oil spreads;PARK KAY POINTS SAVE AND WIN;
SHEDD'S SPREAD COUNTRY CROCK SPREADABLESTICKS UNILEVER SUPPLY CHAIN, INC. 1 John Street Clinton CT 06413 vegetable oil spreads;SPREADABLE STICKS;
 

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.