VEGETABLE PUREE

Brand Owner (click to sort) Address Description
CORN OFF THE COB The Kiddo Company PO Box 22824 Santa Barbara CA 931212824 Vegetable puree; Vegetable-based snack foods;CORN;
HAPPEAS The Kiddo Company PO Box 22824 Santa Barbara CA 931212824 Vegetable puree; Vegetable-based snack foods;
HAVEN ROW Haven Row 6 Murray Street #3 New York NY 10007 Vegetable puree; combined fruit and vegetable purees;
HOORAY PURÉE HOORAY PUREE 210 NORTH WESTERN AVENUE PARK RIDGE IL 60068 Vegetable puree;
HOORAY PURÉE GRIP DESIGN, INC. 623 Schubert St. Woodstock IL 60098 Vegetable puree;
HOORAY PURÉE Reeree Foods 900 Morse Avenue Elk Grove Village IL 60007 Vegetable puree;
JUST THROW IT IN! Hooray Puree, Inc. 1550 N. Northwest Highway, Suite 203 Park Ridge IL 60068 Vegetable puree;
LAKE SHORE PUMPKIN NTC MARKETING, INC. 6400 Sheridan Drive, Suite 236 Williamsville NY 14221 Vegetable puree, namely, solid pack pumpkin;PUMPKIN;
PURENFUSION Purenfusion 2008 Raven View Road Fort Collins CO 80521 Vegetable puree; Vegetable-based snack foods;PURE FUSION;The wording PURENFUSION has no meaning in a foreign language.;
PURENZ Purenfusion 2008 Raven View Road Fort Collins CO 80521 Vegetable puree; Vegetable-based snack foods;The wording PURENZ has no meaning in a foreign language.;
S'CUISINE Westreich, Robert Po Box 333 Brookside NJ 07926 Vegetable puree;
SQUISHED SQUASH The Kiddo Company PO Box 22824 Santa Barbara CA 931212824 Vegetable puree; Vegetable-based snack foods;SQUASH;
VEGGIE BLEND-INS B&G FOODS NORTH AMERICA, INC. Sutie 110 Four Gatehall Drive Parsippany NJ 07054 Vegetable puree;
VEGGIE SQUEEZE Kiddo Company PO Box 22824 Santa Barbara CA 931212824 Vegetable puree; Vegetable-based snack foods;VEGGIE;
VEGGIES MADE EASY! Hooray Puree, Inc. 1550 N. Northwest Highway, Suite 203 Park Ridge IL 60068 Vegetable puree;VEGGIES;
 

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.