Abstract: A package (10) for packaging a food product is made from a sheet (12) of foldable material. The sheet (12) defines a base area on which a food product (14) may be positioned and three or more side wall regions (20) about the base area that are folded upwardly and inwardly to form a parcel for surrounding and containing a product positioned on the base area. The side wall regions (20) converge towards a point located substantially centrally above the base area and an external fin seal (24) is provided between each adjacent pair of side wall regions. The fin seals (24) may be formed by bonding at least part of the opposing inner surfaces of the material forming each fin seal together using a peelable adhesive.

Abstract: A packaging method comprises dispensing a material continuously from a roll, forming a plurality of packages from the material, filling each package with contents and sealing each package once filled. A hanging aperture is created for each package, prior to it being formed into the package, the material having been folded or creased in the area in which the aperture is to be created.

Abstract: Packaging of a stack of confectionery pellets comprises a tubular pack formed from a flexible wrapper and a re-closable cap member mounted to one end of pack. The cap member has a base affixed to a side wall of the pack and a scoop attached to the base for movement between closed and open positions. The scoop is shaped to act as a receptacle for holding a pellet dispensed from the pack when in the open position. The wrapper has a line of weakness extending around all or part of the end wall region and during manufacture an inside surface of the scoop is bonded to the end wall region. When the scoop is first opened, the wrapper tears along the line of weakness to create an opening in the pack through which pellets can be dispensed. A method of manufacturing the packaging is also disclosed and claimed.

Abstract: Packaging of a stack of confectionery pellets (12) comprises a tubular pack (30) formed from a flexible wrapper (32) and a re-closable cap member (34) mounted to one end of pack. The cap member has a base affixed to a side wall of the pack (30) and a scoop (40) attached to the base for movement between closed and open positions. The scoop (40) is shaped to act as a receptacle for holding a pellet (12) dispensed from the pack when in the open position. The wrapper (32) has a line of weakness (61) extending around all or part of the end wall region and during manufacture an inside surface of the scoop (40) is bonded to the end wall region. When the scoop (40) is first opened, the wrapper (32) tears along the line of weakness to create an opening in the pack (30) through which pellets (12) can be dispensed. A method of manufacturing the packaging is also disclosed.

Abstract: A package (10) is formed from a flexible laminated wrapper (14) having an outer laminate structure (26) and an inner laminate structure (24) and includes a tear strip (30) formed in the wrapper. The tear strip has an outer tear strip portion (40) defined between a pair of outer spaced lines of weakness (42, 44) in the outer laminate structure. At least one inner line of weakness (48, 50) is formed in the inner laminate structure offset from the outer lines of weakness. At least a part (54) of the tear strip defined in one of the outer and inner laminate structures is bonded to an overlapping region of the other of the outer and inner laminate structures in a peelable manner. An inner tear strip portion (46) may be defined in the inner laminate structure (24) between a pair of spaced inner lines of weakness (48, 50).

Abstract: The present invention provides a reduced fat chocolate composition comprising erythritol. In one embodiment the chocolate composition is characterized in that it has a total fat content of from 15 wt % to 24.9 wt %. In another embodiment the chocolate composition comprising erythritol is characterized in that it has a total fat content of from 15 wt % to 26 wt % and does not comprise inulin or fructo oligosaccharide (FOS). A process for the preparation of the chocolate composition is provided, said process having processing parameters similar to those for high fat chocolate.

Abstract: Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.

Abstract: The present invention provides a solid, oral tooth whitening confectionary composition comprising a tooth whitening agent comprising an alkaline or alkaline earth metal pyrophosphate, preferably calcium pyrophosphate. In one embodiment, the composition of the invention comprises an additional tooth whitening agent.

Abstract: A confectionery container (11) is constructed from one or more pieces of foldable material (10, FIG. 1). A first end is closed by a wall (32) incorporating at least part of a dispensing chute (35) movable between an open position for the dispensing of items and a closed position for the containment of items within the container. The first end wall (32) comprises two or more end closure flaps (28, 29) arranged such that they can be assembled into the first end wall after the items have been introduced into a partially formed container through the first end (32). The chute (35) may have a base (36) and a pair of side walls (12a, 14a), at least one of the side walls (12a, 14a) having a leading edge (39) which contacts a side wall (55) of the container to limit opening movement of the chute. The container (11) is preferably formed from a unitary blank (10, FIG. 1) and the container side walls may have inner panels (12, 13, 14, and 15) and outer panels (16, 17, 18, and 19).

Abstract: A confectionery container (10) has a main body (12) defining an inner volume in which articles can be held. A closure member or lid (14) is pivotably attached to the main body for movement between an open position in which articles within the inner volume can be dispensed and a closed position in which the articles are retained within the container. To assist the user in opening and closing the container, an over-center mechanism (34) is provided which is configured to bias the lid (14) towards the open and closed positions. The container (10) is preferably formed from a unitary blank of foldable material (48) and the over-center mechanism may comprise two co-operating panels (36, 40) connected between the main body (12) and the lid (14). A blank (48) for forming the container and a method of dispensing articles from the container are also disclosed.

Abstract: A packaging (10) comprises a wrapper (12) of flexible material for encasing a product. The wrapper has a pouch (20,120) into which a message card (22) can be inserted and at least part of the pouch is see-through so that the message card can be seen when it is located in the pouch. In one aspect, the wrapper (12) is made of a laminated material comprising an outer layer bonded to an inner layer and the pouch (20) is defined between the inner and outer layers. In an alternative aspect, the pouch (120) is formed by attaching a label to the outer surface of the wrapper.

Abstract: A package for a block-shaped food product (15) comprises a sheet (10) of foldable material with an inner portion (16) for enclosing the product and a frame-shaped sealing portion (18) enclosing the inner portion for sealing the package. The sealing portion has opposing end sealing portions (20, 22) and opposing side sealing portions (24, 26). The sheet also has two flap portions (28, 30), one adjacent each of the side sealing side portions (24, 26). The sheet is folded around the product such that the inner portion (16) encloses the product with the inner surfaces of the two side sealing portions (24, 26) abutting to form a longitudinal seal and opposing inner surface regions of the end sealing portions (20, 22) abutting to form seals along respective ends. The inner and outer surfaces of the flap portions (28, 30) are accessible and one of the flap portions (30) is wider than the other (28).

Abstract: The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery compositions comprising the same. In certain embodiments the emulsion comprises entrapped gas (for example in the fat phase); the fat phase comprises more than one fat (for example one of the fats being cocoa butter); the emulsifier having an HLB <8; and/or the emulsion additionally comprising a powdered component.

Abstract: The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture, or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) effecting sugar crystallisation in the mixture by subjecting the mixture to a temperature in the range of 55 to 1100C, under a lowered pressure in the range of 3.5 to 18 kPa for 10 to 20 minutes; and e) drying the mixture so as to form chocolate crumb. The sugar crystallisation parameters employed in the process result in reduced fouling of equipment and chocolate crumb having superior flavour and texture development.

Abstract: A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture so as to form sweetened condensed milk; c) adding and mixing cocoa mass/liquor to the sweetened condensed; d) subjecting the sweetened condensed milk and cocoa mass/liquor mixture to conditions effective to bring about sugar crystallisation in the mixture; e) drying the mixture so as to form chocolate crumb; and f) seeding the mixture with sugar during and/or between one or more of steps (c) to (e). The mixture is seeded with sugar so as to promote crystallisation prior to and/or during and/or after sugar crystallisation.

Abstract: A process is described for the production of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture. During the process of mixing and/or evaporating liquid, cocoa mass/liquor is added and mixed to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. Fat is added after sugar crystallisation.

Abstract: A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condensed milk The sweetened condensed milk is heated to a temperature in the range of 75 to 110° C. for a period of 10 to 60 minutes, and cocoa mass/liquor are added and mixed to sweetened condensed milk to form a mixture. The mixture is then subjected to conditions effective to bring about a sugar crystallisation in the mixture, and dried so as to form chocolate crumb.

Abstract: A process for chocolate crumb manufacture and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding and mixing cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation; e) drying the mixture so as to form chocolate crumb; and f) forming the chocolate crumb into a plurality of substantially uniformly shaped pieces. The crumb mixture is formed into a plurality of substantially uniformly shaped pieces. In one embodiment the pieces are formed by passing the chocolate crumb through one or more rollers which have one or more depressions adapted to shape the crumb into the pieces.

Abstract: A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75% to 90% of the mixture. During the process of mixing and/or modifying the mixture, cocoa mass/liquor is added to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb.

Abstract: The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and sugar so as to form a mixture; b) heating the mixture to a temperature in the range of 55-110° C. under a lowered pressure in the range of 18-25 kPa so as to effect evaporation of liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or step (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. Evaporation takes place at a reduced temperature and pressure so as to produce a sweetened condensed milk. In one embodiment the milk and sugar mix is evaporated to between 85-88% solids by heating the mixture to between about 85° C. to 95° C. under a lowered pressure of approximately 24 kPa for 30 minutes.