Been told that food patents require a technical feature? Well, these applicants didn't have to jump very high to overcome that hurdle and secure granted patents:
Kraft's crafty patented method for making its CHEESE CAKE batter last 120 days!
Sounds simple enough, but adding the nitrogen gas is the difference between a multi‐billion dollar patented batter recipe and a Sour Cream Cake dodgy tummy.
Minor side‐effect: a slight squeak after a large portion.
Why does KFC Chicken taste so good?
Their patented method of cooking chicken keeps the chicken moist by preventing moisture from evaporating while deep‐frying.
Here is KFC's patented "not so secret" cooking method:
ICE CREAM makes you HAPPY. If a plain vanilla ice cream doesn't cut it, add laughing gas!
In 1936 Aeration Processes Inc patented their method of making ice cream:
The patent goes on to say: "Carbon dioxide, while water soluble, may be objectionable … Moreover, the slightly sweet taste of nitrous oxide gas makes it preferable (!!!) to use for ice cream" … Oh, and it also makes you Happy! I love these guys.
Apparently, the nitrous oxide "homogenises" the mix. But, I reckon they took the "happy customer" mantra super‐literally. I seriously got to get some of that! Pre‐90's ‐ can't beat it!
STARBUCKS tried to patent their method for making the perfect espresso:
And, you have a Patent Pending espresso!
Must admit to feeling somewhat underwhelmed.
Starbucks faced considerable headwind from examiners, as 2‐step compression is generally known for gas compression and soil compaction.
The patented secret to making POPPING CANDY:
… Then, eat.
The sugar melts, triggering a gas‐popping‐party in your mouth.
Silly me: all this time, I thought it was a chemical reaction.
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