Abstract: An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF radiation to elevate the temperature of the components substantially uniformly throughout the components to a level sufficient to eliminate harmful microbes while substantially preserving organoleptic properties.

Abstract: The invention provides for a dispenser package comprising a generally cylindrical container body and a cap removably mounted to the container body. The cap comprises a generally cylindrical cap body securable to an upper end of the container body. The cap body comprises a generally circular projecting portion having an outer circumferential surface and an upper surface that includes plural dispensing openings. A generally circular flip-up lid is connected to the cap body by a living hinge and being movable between a covering position and an open position.

Abstract: A method of making a food flavoring product is described including adding a plant material to a water-oil carrier, forming a homogenous mixture of said plant material and water-oil carrier, placing the homogeneous mixture into a package, and subjecting the package to freeze-thaw cycling to separate the water and oil carriers containing said plant material into separate components. This results in a composition separated into individual water and oil components with enhanced color and flavor characteristics when dispensed from the package.

Abstract: A black pepper trellis system. A method of growing black pepper plants is described including constructing a continuous trellis system including vertical and horizontal vine support lines, where the vertical lines are up to 5 meters high and are up to 50 centimeters apart, covering up to 20 acres of soil or more, and growing pepper vines up and across the vertical and horizontal lines, resulting in a dense hedgerow of pepper plants and enhanced black pepper yield per acre. The trellis system and black pepper per acre produced by the above system processes is also described.

Abstract: High Integrity Encapsulation Product with Insoluble Fibers. A particulate extrusion encapsulation product in a glassy state is described including an encapsulate, encapsulated in a glassy matrix. The glassy matrix includes at least one modified starch, at least one carbohydrate and at least one insoluble fiber. The load of the encapsulate is typically from 0.01% to 20% by weight, based on the total weight of the encapsulation product. A method of making the particulate extrusion encapsulation product and food products containing the extrusion encapsulation product are also described.

Abstract: A glassy, particulate, melt extrusion encapsulation composition and a process of making the composition are described. The encapsulation composition is highly soluble in aqueous systems, has a low level of encapsulate on the surface of the particles, and has a narrow particle size and shape distribution. Food systems containing the encapsulation composition are also described.

Abstract: The invention provides for a dispenser package comprising a generally cylindrical container body and a cap removably mounted to the container body. The cap comprises a generally cylindrical cap body securable to an upper end of the container body. The cap body comprises a generally circular projecting portion having an outer circumferential surface and an upper surface that includes plural dispensing openings. A generally circular flip-up lid is connected to the cap body by a living hinge and being movable between a covering position and an open position.

Abstract: Doser for a container containing a substance. The doser includes a dosing member configured to be located at least partially inside a dispensing end of a container. The dosing member includes at least a bottom wall, a retaining wall and a retaining space of predetermined volume configured to retain a dispensable amount of said substance. When the doser is arranged on a container and the container dispenses the dispensable amount of the substance, the dosing member substantially prevents the substance contained in the container from either passing into the retaining space or being dispensed with the dispensable amount.

Abstract: A method of making a food flavoring product is described including adding a plant material to a water-oil carrier, forming a homogenous mixture of said plant material and water-oil carrier, placing the homogeneous mixture into a package, and subjecting the package to freeze-thaw cycling to separate the water and oil carriers containing said plant material into separate components. This results in a composition separated into individual water and oil components with enhanced color and flavor characteristics when dispensed from the package.

Abstract: Container having a container body comprising a bottom, a rim and a lid securing portion located adjacent the rim. A lid includes a lid base sized and configured to secure the lid to the lid securing portion of the container body and a lid door assembly movably mounted to the lid base. The lid door assembly includes a main door that can assume at least a closed position with respect to the lid base and an open position with respect to the lid base, a first side door that can assume at least a closed position with respect to the main door and an open position with respect to the main door, and a second side door that can assume at least a closed position with respect to the main door and an open position with respect to the main door.

Abstract: Natural encapsulation flavor products. Substantially natural particulate extrusion encapsulated flavor products are described including a flavor encapsulate, encapsulated in a natural glassy matrix, where the amount of flavor encapsulate encapsulated in the natural glassy matrix is based upon polarity of the flavor encapsulate as measured by dielectric constant.

Abstract: A method of measuring flavor properties. A method of quantifying, measuring, and/or predicting the compatibility, solubility, effective encapsulation and/or emulsification of flavors in a carrier, and performance in applications is described, by measuring the polarity of the flavor through its dielectric constant.

Abstract: An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF radiation to elevate the temperature of the components substantially uniformly throughout the components to a level sufficient to eliminate harmful microbes while substantially preserving organoleptic properties.