VEGETABLE PANCAKES

Brand Owner (click to sort) Address Description
GARDEN LITES NEW CLASSIC COOKING 1600 ST. GEORGE'S AVENUE SUITE 301 RAHWAY NJ 07065 Vegetable pancakes; vegetable soufflés and diet vegetable soufflés, [ vegetable soufflés and diet vegetable soufflés with fish, ] cheese soufflés [, frozen packaged entrees consisting of fish based patties, soups ];GARDEN LIGHTS;
GARDEN LITES THE DELICIOUS VEGETABLE COMPANY NEW CLASSIC COOKING 1600 ST. GEORGE'S AVENUE SUITE 301 RAHWAY NJ 07065 Vegetable pancakes; vegetable soufflés and diet vegetable soufflés, vegetable soufflés and diet vegetable soufflés with fish, cheese soufflés, frozen packaged entrees consisting of fish based patties, soups;GARDEN LIGHTS THE DELICIOUS VEGETABLE COMPANY;VEGETABLE COMPANY;
MIRAKALE Anchor Avenue Company Suite 211 337 South Beverly Drive Beverly Hills CA 90212 Vegetable pancakes, namely, kale pancakes; Vegetable pancakes; Processed kale; Soups and preparations for making soups; Kale soup; Kale stew;MIRA KALE;
SAVORYCAKES Anchor Avenue Company Suite 211 337 South Beverly Drive Beverly Hills CA 90212 Vegetable pancakes; Vegetable pancakes, namely pancakes made from kale, cabbage, potato, sweet potato, collard greens, mustard greens, beet greens, dandelion greens, dino kale, chards, sweet potato greens, turnip greens, and Kohlrabi, and combinations thereof; Processed sweet potatoes; Potato pancakes; Processed cabbage;SAVORY CAKES;
 

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.