Lynn HAYNES

Person

East Hanover, NJ, US

People

Patents Grantslast 30 patents

Information Patent Grant
Enzymatic bran and germ flavor and texture improvement
- Patent number 11,766,047
- Issue date Sep 26, 2023
- Intercontinental Great Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Cheese toppings for baked snacks suitable for prebake application
- Patent number 11,589,595
- Issue date Feb 28, 2023
- Intercontinental Great Brands LLC
- Jill Critchley
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic bran and germ flavor and texture improvement
- Patent number 11,089,788
- Issue date Aug 17, 2021
- Intercontinental Great Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for improving bran and germ flavor and texture
- Patent number 10,136,653
- Issue date Nov 27, 2018
- Intercontinental Great Brands LLC
- Bin Zhao
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Filled, baked crispy snack having a high moisture content
- Patent number 9,119,410
- Issue date Sep 1, 2015
- Intercontinental Great Brands LLC
- Alan John Kino
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Production of low calorie, extruded, expanded foods having a high f...
- Patent number 8,563,065
- Issue date Oct 22, 2013
- Kraft Foods Global Brands LLC
- Jeanny E. Zimeri
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Grant
Production of stabilized whole grain wheat flour and products thereof
- Patent number 8,455,036
- Issue date Jun 4, 2013
- Kraft Foods Global Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Production of stabilized whole grain flour and products thereof
- Patent number 8,455,037
- Issue date Jun 4, 2013
- Kraft Food Global Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for making enzyme-resistant starch for reduced-calorie flou...
- Patent number 8,367,139
- Issue date Feb 5, 2013
- Kraft Foods Global Brands LLC
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Production of stabilized whole grain flour and products thereof
- Patent number 8,173,193
- Issue date May 8, 2012
- Kraft Foods Global Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Production of low calorie, extruded, expanded foods having a high f...
- Patent number 8,163,324
- Issue date Apr 24, 2012
- Kraft Foods Global Brands LLC
- Jeanny E. Zimeri
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Grant
Production of stabilized whole grain wheat flour and products thereof
- Patent number 8,133,527
- Issue date Mar 13, 2012
- Kraft Foods Global Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for making enzyme-resistant starch for reduced-calorie flou...
- Patent number 7,972,643
- Issue date Jul 5, 2011
- Kraft Foods Global Brands LLC
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Fiber-containing rice-based cereals and methods of preparation
- Patent number 7,740,894
- Issue date Jun 22, 2010
- Post Foods, LLC
- George McDonald Squire
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Grant
Production of low calorie, extruded, expanded foods having a high f...
- Patent number 7,648,723
- Issue date Jan 19, 2010
- Kraft Foods Global Brands LLC
- Jeanny E. Zimeri
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Grant
Process for making enzyme-resistant starch for reduced-calorie flou...
- Patent number 7,531,199
- Issue date May 12, 2009
- Kraft Foods Holdings, Inc.
- Lynn Haynes
- C08 - ORGANIC MACROMOLECULAR COMPOUNDS THEIR PREPARATION OR CHEMICAL WORKING-...
Information Patent Grant
Enzyme-resistant starch for reduced-calorie flour replacer
- Patent number 6,613,373
- Issue date Sep 2, 2003
- Kraft Foods Holdings, Inc.
- Lynn Haynes
- C08 - ORGANIC MACROMOLECULAR COMPOUNDS THEIR PREPARATION OR CHEMICAL WORKING-...
Information Patent Grant
Production of crispy corn-based snacks having surface bubbles
- Patent number 6,491,959
- Issue date Dec 10, 2002
- Kraft Foods Holdings, Inc.
- Bin-Yea Chiang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzyme-resistant starch for reduced-calorie flour replacer
- Patent number 6,352,733
- Issue date Mar 5, 2002
- Kraft Foods Holdings, Inc.
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for making enzyme-resistant starch for reduced-calorie flou...
- Patent number 6,013,299
- Issue date Jan 11, 2000
- Nabisco Techology Company
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Continuous microwave assisted baking process
- Patent number 5,945,022
- Issue date Aug 31, 1999
- Nabisco Technology Company
- Theresa Volpe
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method and liposome composition for the stabilization of oxidizable...
- Patent number 5,139,803
- Issue date Aug 18, 1992
- Nabisco, Inc.
- Lynn C. Haynes
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Microwave browning composition
- Patent number 5,089,278
- Issue date Feb 18, 1992
- Nabisco Brands, Inc.
- Lynn C. Haynes
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Grant
Liposome composition for the stabilization of oxidizable substances
- Patent number 5,015,483
- Issue date May 14, 1991
- Nabisco Brands, Inc.
- Lynn C. Haynes
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Extrusion baking of cookies having liposome encapsulated ingredients
- Patent number 4,999,208
- Issue date Mar 12, 1991
- Nabisco Brands, Inc.
- Bernhard V. Lengerich
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
GLUTEN-FREE BAKED GOODS
- Publication number 20230309569
- Publication date Oct 5, 2023
- INTERCONTINENTAL GREAT BRANDS LLC
- Tana Guan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
HIGH-ACID BAKED GOOD AND METHOD OF MAKING BAKED GOOD
- Publication number 20220408737
- Publication date Dec 29, 2022
- INTERCONTINENTAL GREAT BRANDS LLC
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT
- Publication number 20210329929
- Publication date Oct 28, 2021
- INTERCONTINENTAL GREAT BRANDS LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CHEESE TOPPINGS FOR BAKED SNACKS SUITABLE FOR PRE-BAKE APPLICATION
- Publication number 20200404937
- Publication date Dec 31, 2020
- INTERCONTINENTAL GREAT BRANDS LLC
- Jill Critchley
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SUSTAINED ENERGY BAKE STABLE FILLERS AND BAKED PRODUCTS COMPRISING...
- Publication number 20180206509
- Publication date Jul 26, 2018
- INTERCONTINENTAL GREAT BRANDS LLC
- Michelle D. Beaver
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT
- Publication number 20170360053
- Publication date Dec 21, 2017
- INTERCONTINENTAL GREAT BRANDS LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
DUAL-TEXTURED SNACK WITH FIBER BLEND
- Publication number 20160286826
- Publication date Oct 6, 2016
- INTERCONTINENTAL GREAT BRANDS LLC
- Alan J. KINO
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Bran And Germ Flavor And Texture Improvement
- Publication number 20160021899
- Publication date Jan 28, 2016
- INTERCONTINENTAL GREAT BRANDS LLC
- Bin Zhao
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING
- Publication number 20140106052
- Publication date Apr 17, 2014
- Derwin G. Hawley
- B02 - CRUSHING, PULVERISING, OR DISINTEGRATING PREPARATORY TREATMENT OF GRAIN...
Information Patent Application
METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
- Publication number 20140099421
- Publication date Apr 10, 2014
- Bin Zhao
- B02 - CRUSHING, PULVERISING, OR DISINTEGRATING PREPARATORY TREATMENT OF GRAIN...
Information Patent Application
PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH F...
- Publication number 20120276268
- Publication date Nov 1, 2012
- Kraft Foods Global Brands LLC
- Jeanny E. ZIMERI
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Application
PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF
- Publication number 20120196013
- Publication date Aug 2, 2012
- Kraft Foods Global Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF
- Publication number 20120189757
- Publication date Jul 26, 2012
- Kraft Foods Global Brands LLC
- Lynn C. HAYNES
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Process for Making Enzyme-Resistant Starch for Reduced-Calorie Flou...
- Publication number 20110293788
- Publication date Dec 1, 2011
- Kraft Foods Global Brands LLC
- Lynn HAYNES
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH F...
- Publication number 20100080883
- Publication date Apr 1, 2010
- Kraft Foods Global Brands LLC
- Jeanny E. ZIMERI
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Application
PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF
- Publication number 20090238935
- Publication date Sep 24, 2009
- KRAFT FOODS GLOBAL BRANDS LLC,
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FILLED, BAKED CRISPY SNACK HAVING A HIGH MOISTURE CONTENT
- Publication number 20090220654
- Publication date Sep 3, 2009
- Kraft Foods Holdings, Inc.
- Alan John Kino
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PROCESS FOR MAKING ENZYME-RESISTANT STARCH FOR REDUCED-CALORIE FLOU...
- Publication number 20090211570
- Publication date Aug 27, 2009
- Kraft Foods Holdings, Inc.
- Lynn HAYNES
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Production of stabilized whole grain wheat flour and products thereof
- Publication number 20070292583
- Publication date Dec 20, 2007
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Edible Moisture Barrier for Food Products
- Publication number 20070116810
- Publication date May 24, 2007
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Production of low calorie, extruded, expanded foods having a high f...
- Publication number 20070092620
- Publication date Apr 26, 2007
- Jeanny E. Zimeri
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Application
Fiber-containing rice-based cereals and methods of preparation
- Publication number 20070054029
- Publication date Mar 8, 2007
- KRAFT FOODS HOLDINGS, INC.
- George McDonald Squire
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Application
Low carbohydrate compositions
- Publication number 20060177545
- Publication date Aug 10, 2006
- Lynn Haynes
- A23 - FOODS OR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Information Patent Application
Edible moisture barrier for food products
- Publication number 20040197446
- Publication date Oct 7, 2004
- KRAFT FOODS HOLDINGS, INC.
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Process for making enzyme-resistant starch for reduced-calorie flou...
- Publication number 20040047963
- Publication date Mar 11, 2004
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Process for making enzyme-resistant starch for reduced-calorie flou...
- Publication number 20020146497
- Publication date Oct 10, 2002
- KRAFT FOODS HOLDINGS, INC.
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS

Lynn HAYNES

Person

Patents Grantslast 30 patents

Enzymatic bran and germ flavor and texture improvement

Cheese toppings for baked snacks suitable for prebake application

Enzymatic bran and germ flavor and texture improvement

Method for improving bran and germ flavor and texture

Filled, baked crispy snack having a high moisture content

Production of low calorie, extruded, expanded foods having a high f...

Production of stabilized whole grain wheat flour and products thereof

Production of stabilized whole grain flour and products thereof

Process for making enzyme-resistant starch for reduced-calorie flou...

Production of stabilized whole grain flour and products thereof

Production of low calorie, extruded, expanded foods having a high f...

Production of stabilized whole grain wheat flour and products thereof

Process for making enzyme-resistant starch for reduced-calorie flou...

Fiber-containing rice-based cereals and methods of preparation

Production of low calorie, extruded, expanded foods having a high f...

Process for making enzyme-resistant starch for reduced-calorie flou...

Enzyme-resistant starch for reduced-calorie flour replacer

Production of crispy corn-based snacks having surface bubbles

Enzyme-resistant starch for reduced-calorie flour replacer

Process for making enzyme-resistant starch for reduced-calorie flou...

Continuous microwave assisted baking process

Method and liposome composition for the stabilization of oxidizable...

Microwave browning composition

Liposome composition for the stabilization of oxidizable substances

Extrusion baking of cookies having liposome encapsulated ingredients

Patents Applicationslast 30 patents

GLUTEN-FREE BAKED GOODS

HIGH-ACID BAKED GOOD AND METHOD OF MAKING BAKED GOOD

ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT

CHEESE TOPPINGS FOR BAKED SNACKS SUITABLE FOR PRE-BAKE APPLICATION

SUSTAINED ENERGY BAKE STABLE FILLERS AND BAKED PRODUCTS COMPRISING...

ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT

DUAL-TEXTURED SNACK WITH FIBER BLEND

Bran And Germ Flavor And Texture Improvement

STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING

METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR

PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH F...

PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF

PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF

Process for Making Enzyme-Resistant Starch for Reduced-Calorie Flou...

PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH F...

PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF

FILLED, BAKED CRISPY SNACK HAVING A HIGH MOISTURE CONTENT

PROCESS FOR MAKING ENZYME-RESISTANT STARCH FOR REDUCED-CALORIE FLOU...

Production of stabilized whole grain wheat flour and products thereof

Edible Moisture Barrier for Food Products

Production of low calorie, extruded, expanded foods having a high f...

Fiber-containing rice-based cereals and methods of preparation

Low carbohydrate compositions

Edible moisture barrier for food products

Process for making enzyme-resistant starch for reduced-calorie flou...

Process for making enzyme-resistant starch for reduced-calorie flou...