John A Hirschey, 6410537 Lexington Dr, Knoxville, TN 37932

2004001, Jan 29, 2004

Jul 23, 2002

10/201609

John Hirschey - Middleton WI, US
Dennis Seman - Cottage Grove WI, US
Andrew Milkowski - Cottage Grove WI, US
Gary Skaar - Marshall WI, US
Harry Overly - Schaumburg IL, US

Kraft Foods Holdings, Inc.

A23K001/00

426/326000

Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.

2004017, Sep 9, 2004

Mar 3, 2003

10/378330

Dennis Seman - Cottage Grove WI, US
John Hirschey - Middleton WI, US
Andrew Milkowski - Cottage Grove WI, US
Michael Barney - Elm Grove WI, US

Kraft Foods Holdings, Inc.

C12C003/00

426/600000

Hop beta acids are improved with respect to their antibacterial properties, especially their anti-Listeria properties. Enhancement in this regard is especially useful for the treatment of food products which are susceptible to bacterial contamination. This can be especially important when the hop beta acids are to be used in surface application onto the food products. The hop beta acids are rendered more effective by combining them with a food grade acid, a potassium ion source, and an optional antioxidant in a carrier solvent such as, for example, a food grade alcohols or a food grade glycol. The improved hop beta acid compositions of this invention provide increase stability, higher hop beta acid concentrations, and/or higher anti-Listeria activities.

2005018, Aug 25, 2005

Oct 1, 2004

10/956907

Jimbay Loh - Green Oaks IL, US
Laura Hill - Prospect Heights IL, US
Tim Hansen - Chicago IL, US
Alice Cha - Northbrook IL, US
Veronica Harrison - Bartlett IL, US
Colin Crowley - Wheeling IL, US
Iksoon Kang - Madison WI, US
John Hirschey - Middleton WI, US
Erik Whalen-Pedersen - Spring Grove IL, US

A23L001/30

426326000

Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165 F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.

2006021, Oct 5, 2006

Apr 5, 2005

11/098393

Gary Skaar - Marshall WI, US
Timothy Watson - Waunakee WI, US
John Hirschey - Middleton WI, US
Jennifer Tomey - Merom IN, US
Norman Abler - Madison WI, US

B26D 7/00

083013000, 083167000

An apparatus, and method of its use, for slicing food products, particularly elongated food products, in which the apparatus has a housing enclosing a rotatable slicing blade, and a sleeve which is mounted in a housing sidewall. The sleeve provides a passageway through which a food product passes and receives a treatment along its outer surface. Other additional and/or alternative features for enhancing or sustaining the cleanliness within the slicing housing also are provided, which include use of overpressure within the housing interior, introduction of HEPA-filtered gas or air therein, delivery of an antimicrobial agent therein, and/or providing interior housing wall surfaces having a surface finish (RMS) not exceeding 32 microinches. The slicing apparatus, and its method of operation, provides reliable, accurate continuous slicing capability while requiring less cleaning.

2007017, Jul 26, 2007

Oct 14, 2005

11/250648

John Hirschey - Middleton WI, US
Dennis Seman - Cottage Grove WI, US
Andrew Milkowski - Cottage Grove WI, US
Gary Skaar - Marshall WI, US
Harry Overly - Schaumburg IL, US

A23B 4/20

426326000

Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.

2011024, Oct 6, 2011

Apr 1, 2011

13/078673

Chad D. Galer - Glenview IL, US
Paul V. Gass - Glenview IL, US
Aaron S. Handrick - Chicago IL, US
John A. Hirschey - Winnetka IL, US
Brian E. LeVine - Evanston IL, US
Carolyn J. Trinka - Schaumburg IL, US

A23C 19/00
A23C 19/16

426582, 426289

Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

2013005, Feb 28, 2013

Aug 23, 2012

13/593385

Kathryn J. Horan - Evanston IL, US
Chad Galer - Glenview IL, US
Paul V. Gass - Glenview IL, US
Aaron Steven Handrick - Evanston IL, US
John A. Hirschey - Winnetka IL, US
Brian E. LeVine - Evanston IL, US
Divya S. Reddy - Lake Zurich IL, US
Carolyn J. Trinka - Schaumburg IL, US

A23C 19/076
A23C 19/08

426582, 426512

Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.

2020028, Sep 3, 2020

Feb 27, 2020

16/803701

John Hirschey - Wilmette IL, US
Tom McCune - Buffalo Grove IL, US

H05B 6/68
H05B 6/64

A datalogger with a temperature sensor for measuring the temperature of one or more articles during a radio frequency (RF) heating process. The datalogger may be wireless and may store temperature measurements in an internal memory and/or may wirelessly transmit temperature data in real-time. The datalogger may be specifically designed and oriented to maximize temperature measurement accuracy and minimize interference with the RF heating process.