Four same-day FID applications stretch one high-protein platform from oatmeal into water-mix powders, creamers, bars, shakes and desserts.
A refrigerated dispensing application suggests a hospitality experiment: moving a defined cocktail from per-order shaking toward faster, more repeatable service without surrendering ritual.
A new filing defines a food-development platform that models ingredient interactions and carries scientific, sensory, consumer and business constraints across the R&D workflow.
Revolution Cooking’s fresh filing pairs printed compatibility labels with online preparation guidance, hinting at a packaging layer that could route each food to the right appliance setting.
A new U.S. filing connects personalized dish recommendations with verified visits, trusted friend activity and shared dining memory—not just another venue average.
A new U.S. filing maps onto a live family-meal system that batches one daily menu, delivers it warm in reusable serving bowls and collects the empties on the next route.
An active registration, a current US retail test and a newly granted process patent converge on a shake ingredient whose microbial protein is grown continuously from hydrogen, carbon dioxide and minerals.
A working factory test turns an old filing into a fresh question: can mycelium knit oats into a two-ingredient protein that survives real foodservice cooking without added binders or extrusion?
A narrowly worded filing now sits beside a concrete refrigerated rollout: fresh guacamole in sharing tubs and six-pack single cups, designed to move one chip brand into new aisles and occasions.
A pending restaurant mark, a live delivery menu and a new state-recorded build reveal a modular fast-food model designed to create abundant choice from a deliberately narrow production core.