Abstract: A novel potato cultivar of the genus and species Solanum tuberosum, designated FL1944, is disclosed. The invention relates to the tubers of potato variety FL1944, to the plants of potato variety FL1944, to the seeds of potato variety and to methods for producing hybrid potato variety. The invention further relates to potato variety tubers, seeds and plants produced by crossing the potato variety FL1944 with another potato plant, and to Single Gene Converted plants.

Abstract: A novel potato cultivar of the genus and species Solanum tuberosum, designated FL1930, is disclosed. The invention relates to the tubers of potato variety FL1930, to the plants of potato variety FL1930, to the seeds of potato variety and to methods for producing hybrid potato variety. The invention further relates to potato variety tubers, seeds and plants produced by crossing the potato variety FL1930 with another potato plant, and to Single Gene Converted plants.

Abstract: An improved container for food and other perishable products comprising a simple construction and a multi-functional cap. The container allows for the storage of multiple products separately within the container as well as consumption of the products while “on the go.” The multi-functional cap nests over and seals the mouth end of the container, allows for the nesting of a sub-container inside the cap, and allows the products to be resealed without contaminating each other. The container is ergonomically and stylishly shaped to provide a comfortable hand grip for a variety of consumers.

Abstract: A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation. The invention also features an apparatus to carry out the method.

Abstract: A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.

Abstract: With the process for producing potato based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a potato based snack product that has improved flavor qualities and increased oil pick up. To form the pellets, a potato meal is passed through a twin screw extruder at a relatively low extruder rotational speed, which increases the residence time and the volume of bed pack in the extruder while decreasing shear. The extrudate produced is then split into ribbons that are subsequently perforated. These ribbons are then formed into shaped pellets.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.

Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.

Abstract: A method and apparatus for stacking curved, triangular snack food chips, e.g., tortilla chips, for packaging in a sleeve-type container. The chips are fed into a first, U-shaped vibratory chute, which automatically causes the apex corners of the chips to extend beyond the opposing base edges of adjacent chips and which automatically orients the chips such that lines about which they are curved are oriented parallel to the longitudinal direction of the U-shaped chute. The chips are then fed into a W-shaped chute, with the chips facing in opposite directions falling automatically into opposite troughs of the W-shaped chute. The chips are then automatically reoriented by 120° such that their upturned apex corners point in the direction of travel, and the chips are stacked automatically as they slide up along one another in a shingled manner.