Abstract: A system and method for distribution of product price and/or sales data in a retail establishment. Product price and/or sales data is stored locally, either in a central computer or master electronic cash register (ECR) or remotely at a master computer. The product price data is stored in the form of a price look-up (PLU) table. The price data can be pushed from the master ECR, local or master computers to and ECR emulation hub to an ECR emulation hub. Similarly, the ECR emulation hub can request product price data from the master ECR, local or master computers. Once the product price data arrives at the ECR emulation hub, it can be processed and sent to a display, which will be located near the appropriate product. The ECR emulation hub can also record and/or transmit prices actually charged for products over time to allow for automatic auditing of promotional pricing offers such as those made by manufacturers of the product.

Abstract: A flavor pouch includes a porous covering that encloses a carrier having a flavorant. The carrier may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger, pepper extract, exotic flavors, ethnic flavors and the like. Where the carrier comprises a plurality of beads, the beads may have randomly dissolvable encapsulation to extend the time duration of flavor release. To use the flavor pouch, it is placed in the mouth and masticated or exposed to saliva to thereby release the flavorant.

Abstract: A virtual or augmented reality smoking system is provided herein. A smoker using the system can experience a virtual reality of smoking by puffing on a cigarette shaped article and experiencing the taste or aroma from the article while simultaneously viewing a generated image of a burning cigarette and exhaled and sidestream smoke. Additionally, the room environment may be simulated to give the experience of smoking in a setting of the smoker's choice (virtual reality) or the image of a burning cigarette and smoke may be superimposed on a live or natural image of the smoker's environment (augmented reality).

Abstract: A moist smokeless tobacco product for oral use comprises a pre-portioned piece of tobacco material semi-dissolvable, a super-hydrated membrane coating comprising a soluble, non-cross-linked component and an insoluble, cross-linked component, and a texture component. The tobacco material comprises moist smokeless tobacco. The texture component reduces the slipperiness and/or increases the friction of the moist smokeless tobacco product when placed in a user's mouth.

Abstract: A method of manufacturing an oral product includes creating a matrix from a plurality of capsules, a powdered component, a viscous component and a binder and molding the matrix into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.

Abstract: An oral product includes a matrix including a mixture of a plurality of capsules, a powdered component, a viscous component and a binder and wherein the matrix is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.

Abstract: A system and method for distribution of product price and/or sales data in a retail establishment. Product price and/or sales data is stored locally in a central computer or master electronic cash register (ECR), or remotely at a master computer. The price data can be pushed from the master ECR to an ECR emulation hub. Similarly, the ECR emulation hub can request product price data from the master ECR, local or master computers. Once the product price data arrives at the ECR emulation hub, it can be processed and sent to a display located near the appropriate product. The ECR emulation hub can also record and/or transmit prices actually charged for products over time to allow for automatic auditing of promotional pricing offers. The ECR emulation hub acts like an ECR, thereby requiring no special software or hardware modifications to existing pricing display systems that already support ECRs.

Abstract: Oral tobacco products having a gel-coating and methods for making are provided. The method includes (a) molding a portion of tobacco material to form a pre-portioned piece of tobacco material, the tobacco material comprising moist smokeless tobacco; (b) contacting the pre-portioned piece of tobacco material with a gel-coating solution to form a gel-coating comprising at least one polymer on an outer surface of the pre-portioned piece of tobacco material to form a gel-coated oral tobacco product, said gel-coating comprising an inner surface disposed around the pre-portioned piece of tobacco material and an outer surface; and (c) forming one ore more of perforations, uncoated areas and holes in the gel-coating of the oral tobacco product to form a gel-coated oral tobacco product.

Abstract: A virtual or augmented reality smoking system is provided herein. A smoker using the system can experience a virtual reality of smoking by puffing on a cigarette shaped article and experiencing the taste or aroma from the article while simultaneously viewing a generated image of a burning cigarette and exhaled and sidestream smoke. Additionally, the room environment may be simulated to give the experience of smoking in a setting of the smoker's choice (virtual reality) or the image of a burning cigarette and smoke may be superimposed on a live or natural image of the smoker's environment (augmented reality).

Abstract: A flavor pouch includes a porous covering that encloses a carrier having a flavorant. The carrier may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger, pepper extract, exotic flavors, ethnic flavors and the like. Where the carrier comprises a plurality of beads, the beads may have randomly dissolvable encapsulation to extend the time duration of flavor release. To use the flavor pouch, it is placed in the mouth and masticated or exposed to saliva to thereby release the flavorant.

Abstract: A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

Abstract: A process for preparing a filter plug for a smoking article, such as a cigarette, includes: (a) freeze-drying a solution of a biopolymer to form a structure; and (b) cutting the structure to a predetermined dimension, to thereby prepare a filter plug for a smoking article. Another process for preparing a filter plug for a smoking article, such as a cigarette, includes: (a) extruding a mixture of a foaming agent and a biopolymer comprising a protein to form a structure; and (b) cutting the structure to a predetermined dimension, to thereby form a filter plug for a smoking article.

Abstract: Systems and methods for providing personalized information are provided. Based on an identification of a customer through the use of a card, personalized information is selectively produced and wirelessly provided to a display such as a wireless display. The identification of the customer, as well as additional information, can be provided through the use of the card, wherein functions of the card can be enabled or disabled by the customer through the use of on-card switches, buttons, slides and/or bistable domes.

Abstract: A biodegradable cigar tip comprises an open upstream end configured to surround a downstream end of a cigar, the cigar tip having a mouth end optionally comprising a substantially flat cross-section, the cigar tip comprising a molded biodegradable material. The biodegradable material may consist of pressed cellulosic fibers with an outer surface of the cigar tip coated with a plastic film, wax coating or other waterproof coating such as a sugarcane pulp film. Alternatively, the biodegradable material may consist of an injection molded biodegradable resin such as a starch-filled resin wherein the starch-filled resin includes polypropylene or polyethylene and non-soluble starch selected from corn, tapioca, wheat, potato, plant sourced oligomer, or plant sourced polysaccharide or mixture thereof.

Abstract: A solid oral sensorial product includes at least one botanical material and at least one phosphate containing stain inhibitor. The botanical material is selected from the group consisting of tobacco, tea, coffee, cocoa, and combinations thereof.

Abstract: Provided is a disintegrable or non-disintegrable oral flavor delivery product. The product includes a disintegrable or non-disintegrable chewable pouch with a plurality of perforations. The pouch encloses a non-tobacco flavor product that can be in a gel, semi-liquid, and/or liquid form. A user chews, sucks, and/or manipulates the pouch to cause the enclosed flavor product to leach out of the perforations into the user's mouth.

Abstract: A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating material, followed by forming a film from the gel matrix. Also disclosed is a film of coated particles of finely-divided plant material, made of a gel matrix of plant material at least partially surrounded by a first coating material and embedded in a second coating material.

Abstract: A process for preparing coated particles of a plant material includes: (a) combining plant material particles and a protein in a liquid medium, wherein the protein adsorbs onto at least a portion of a surface of the particles to form a first layer; and (b) mixing a polysaccharide including a pectin with the liquid medium, so that the polysaccharide adsorbs onto at least a portion of a surface of the first layer to form a second layer. In addition, a palatable product comprising at least one coated particle prepared by this process is described.

Abstract: A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating material, followed by forming a film from the gel matrix. Also disclosed is a film of coated particles of finely-divided plant material, made of a gel matrix of plant material at least partially surrounded by a first coating material and embedded in a second coating material.

Abstract: A flavor pouch includes a porous covering that encloses a carrier having a flavorant. The carrier may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger, pepper extract, exotic flavors, ethnic flavors and the like. Where the carrier comprises a plurality of beads, the beads may have randomly dissolvable encapsulation to extend the time duration of flavor release. To use the flavor pouch, it is placed in the mouth and masticated or exposed to saliva to thereby release the flavorant.