Kraft Foods Group Brands LLC

A control circuit receives a user query and inputs that query to at least one model-based query classifier and outputs a selection one or more information resources to provide a selected information resource. The control circuit can be further configured to assess the aforementioned user query to determine context sufficiency (for example, by employing predetermined large language model prompts to determine the context sufficiency). When the context sufficiency is determined to be sufficient, the control circuit can provide the user query as an output query and direct the output query to the selected information resource. When, however, the context sufficiency is determined to be insufficient, the control circuit can rephrase the user query to include additional chat history to serve as the output query and then direct that output query to a selected information resource corresponding to a nearest prior query on a same query sequence.

A multilayer edible product includes a center, a barrier layer directly encompassing at least a portion of the center, and an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The barrier layer includes a hydrophilic powder and a source of fat. The center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer. A composition of the barrier layer is different than a composition of the center and a composition of the outer layer.

A box is disclosed that comprises a plurality of panels and flaps substantially enclosing an inner space and a tear initiator. A first side panel and a connecting flap at least partially overlapping with the first side panel. The tear initiator includes a first cut in the first side panel and a second cut in the connecting flap adjacent and offset from the first cut to enable an opening to be formed through the first side panel and the connecting flap upon application of force at the tear initiator to open the box.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

In one form, a process recipe cheese product composition is provided with improved melt and improved firmness as well as a method of manufacturing the same. The process recipe cheese product composition includes vegetable oil, corn-derived starches, and potato-derived starches. The process recipe cheese product may have a mechanical firmness in a range of about 6.5 to about 12 Kg·s and provide a melt in a range of 1″ to 1½″ as measured by heating a disc of cheese 0.875″ in diameter and 0.25″ thick in a double boiler containing water and heated over medium heat for 4 minutes.

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.