Abstract: Methods for providing consumers with nutritional value information of a food product include developing threshold criteria related to nutritional value information, selecting food products satisfying all of the threshold criteria, applying a distinctive logo to the selected food products, and distributing and displaying the food products with the distinctive logo. Other methods of developing threshold criteria include developing criteria for food products with at least one ingredient having an efficacious effect and developing criteria for food products having a minimum reduction of nutritionally negative food components. Analysis of whether food products satisfy all applicable criteria may be automated in a data processing system.

Abstract: A pet food mixture, pet food processing system, and process for making the pet food are disclosed. The pet food includes meat pieces formed from a mixture of meat and at least one vegetable, wherein the meat pieces are cooked and coated with a first liquid and color changed to obtain color coated meat pieces, the coated meat pieces providing a balanced nutrition for a pet. The process for making pet food includes forming slugs of a meat mixture, cooking the slugs of meat mixture to form cooked meat pieces, cooling the cooked meat pieces, packaging the meat pieces, and maintaining the meat pieces refrigerated to achive a refrigerated shelf life between approximately 8 weeks and approximately 30 weeks.

Abstract: A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said side wall and a central portion. The central potion of the bottom wall includes a plurality of ridges which form a decorative design. A liquid food product is introduced into the mold cavity and allowed to solidify to form a molded solid food product. The central portion of the bottom wall is thereafter pushed into the mold cavity to invert said inverting potion and to push the molded food product away from the central portion of the bottom wall. The molded food product includes ridges which correspond to the ridges in the bottom wall of the mold cavity. A lid is attached to the sheet to enclose and package the molded food product within the mold cavity.

Abstract: Described are a system and method for monitoring pre-prepared meals which can be assembled as a plurality of portions. Assembled pre-prepared meals can be monitored starting from their assembly up to the ultimate consumption. Pre-prepared meals are arranged on tray-like containers and a data carrier is fastened which contains meal-specific data. These meal-specific data can be read out at at least two reading stations to be able to keep a record of the conditions of manufacture, storage and/or cooling.

Abstract: A method of adjusting temperatures of products to a desired product temperature. The method may include enabling the selection of a product, enabling the selection of the desired product temperature, enabling the placement of the product into a temperature adjust device, circulating a liquid or a gas through the temperature adjust device, the liquid or the gas having been cooled to a cool temperature less than the desired product temperature or heated to a warm temperature greater than the desired product temperature, determining when the desired product temperature has been obtained, and ceasing circulation of the liquid or a gas through the temperature adjust device.

Abstract: The invention provides an edible substrate, e.g., an edible decorative sheet material, having improved moisture stability. In particular, the invention relates to an edible substrate having improved tolerance to a range of high and low humidity conditions. In one embodiment the invention relates to a composition comprising an edible substrate coated over a substantial portion of one or more surfaces with at least one edible moisture barrier and to methods of making and using the improved edible substrate.

Abstract: A baking apparatus or tin, particularly for baking bread, comprising an outer housing able to accommodate a first dough, and one or more insertable, separable sleeves able to accommodate at least a second dough.

Abstract: A point-of-sale apparatus for making customized chocolate articles includes one or more temperature-controlled chocolate tempering machine(s) for melting and storing tempered liquid chocolate, a dispenser for dispensing the liquid chocolate into a cavity formed in a single-use mold, a dispenser for depositing one or more selected food product exclusions across the surface of the liquid chocolate, a vibrating table for removing air bubbles and distributing the exclusions evenly, a cooling tunnel for rapidly cooling the chocolate article, and one or more conveyors for moving the single-use chocolate mold and carrying it through the cooling tunnel. The exclusion dispenser may include a hopper having a funnel and a grate with different sized openings corresponding to different sized exclusions. The single-use mold may carry a customer identifier for later identification. The single-use mold containing the solidified custom chocolate article may be deposited directly into a box provided to the customer.

Abstract: A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate or a gelatinous edible composition, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition.

Abstract: An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf life, achieves an intense flavor, and has a wide range of taste selections.

Abstract: Vase apparatus and decorating methods for associating flowers, and other decorative items with cakes and other food products are described. Vase embodiments include a water-holding reservoir having a bottom wall, an upright rim, and plural flower-stem-receiving wells. Each well is defined by at least one well wall depending from the bottom wall and has a top opening capable of receiving water from the reservoir. Vase embodiments may include a reservoir of various shapes and sizes. Vases may be placed on a cake or other food product permitting the cake or food product to be attractively and easily decorated.

Abstract: In accordance with some embodiments of the present invention, there is provided a content application device for applying content onto the surface of a beverage. The device may include a contenting application head adapted to apply content by agitating the surface of the beverage in a pattern correlated to the content The device may further include a digital controller adapted to receive a content specific signal and to issue control signals to the content application head, such that the content application head is actuated to apply the content onto the surface of the beverage. According to some further embodiments of the present invention, the device according to may include a content application head which is adapted to agitate the surface of the beverage by applying drops of the beverage onto the surface of the beverage or onto the surface of a froth on the beverage.

Abstract: Roll-forming apparatus is provided together with a conveyor system utilized to transport raw dough rolls. A stop gate is movably positioned in the path of the rolls and, when placed in an interfering position, temporarily stops the rolls while the rolls maintain sliding contact with the conveyor. An imprinter is positioned above the conveyor and adjacent the stop gate. The stop gate is subsequently moved to a noninterfering position to permit the rolls to pass to the imprinting drums where the rolls are formed into a desired shape.

Abstract: A chew toy has a bone portion impregnated with a soft solid along an interior thereof to simulate the taste and texture of bone marrow, and has a meat portion impregnated with liquid to simulate the taste of meat. The bone portion is defined by an elongated shaft terminating at opposite ends. A first terminal end and a second terminal end of the shaft are defined by a pair of condyles, or in the alternative, by a rounded body. The elongated shaft is defined by a narrow middle portion and widening at a first terminal end and a second terminal end. The meat portion circumscribes a terminal end the bone portion. The meat portion further extends toward a middle portion of a shaft of the bone portion, wherein a sufficient quantity of the bone portion is available for use by a canine.

Abstract: A method for depositing a topping on a horizontal section of a flat baked item along a production line improves the visual presentation of baked items. The device for decorating or depositing a topping onto the horizontal section is provided with an endless conveyor for transporting the baked item along the production line, at least one station for depositing at least one distribution component, and at least one following station for depositing at least one piece component, wherein the at least one station for depositing the at least one distribution component is provided with a guiding device that creates at least one non-covered area on the horizontal section during the deposit of the distribution component, and wherein the at least one station for depositing the at least one piece component includes a dispensing device for the targeted dispensing of the piece component onto the at least one non-covered area.

Abstract: An edible film and method of using same for decorating foodstuffs, in particular baked goods, wherein anyone can easily, inexpensively and artistically decorate foodstuffs. The edible film according to the present invention is composed of an edible polymer film which is preferably releasably mounted upon a flexible substrate to provide a reinforced edible film. The edible film is peelably released from the substrate to provide decorations for the foodstuff. The edible film may be decoratively prepared into predetermined decorations prior to distribution, which may include being pre-printed, pre-cut, colored, or being of pre-selected opacity and sheen. Pre-printing may be accomplished by any suitable printing process utilizing edible inks. Alternatively, the edible film may be distributed in a not yet finalized decoration form, wherein finalization is left up to the user.

Abstract: This invention provides devices and methods using grills that include perforated surfaces presenting mirror image indicia letter or design components that can be seared onto food as it is cooked.

Abstract: A method for merchandising a food or beverage comprising the following: creating a similarity rating for the food or beverage; associating an indicia representing the similarity rating with the food or beverage; associating the indicia with a promotional material for the food or beverage, and displaying the promotional material to one or more consumers.

Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.

Abstract: A system and method for producing milk is disclosed in which animals present themselves for milking on a voluntary basis. The milk produced is handled and processed separately from milk and dairy products produced by conventional milking. Advantageous characteristics of the milk are retained and can be made available for the consumer. The production process may also be adapted to the voluntary milking facilities.

Abstract: A novel baking stamp imprints designs comprising alphanumeric symbols or graphics into baked goods. Recesses in the novel baking stamp allow the alphanumeric symbols and graphics to be clearly shown in baked goods.

Abstract: A rotary machine including a substantially vertical rotatable drum having pellet-receiving receptacles in its peripheral sidewall. Gravity causes pellets to collect toward the drum's bottom. As the drum rotates, pellets received in the receptacles are carried upwardly from the bottom. A printing device positioned within the peripheral sidewall prints indicia on the inwardly exposed surfaces of the pellets. Optionally, the receptacles define apertures extending through the peripheral sidewall, and a printing device is positioned externally to the peripheral sidewall to print indicia on the outwardly exposed surfaces of the pellets. Drilling or inspection devices may be provided in addition to, or instead of, the printing devices. A support member may be provided adjacent the peripheral sidewall to prevent gravity from causing the pellets to exit the receptacles. Chutes may be provided to supply and remove pellets to and from the drum. An air stream may eject pellets from their receptacles.

Abstract: A topical high resolution image of edible ink and having a resolution of at least 100 dots per inch is applied to a top major surface of a length of food (14) in the form of a thin fruit based paste or confection slurry by a digital imaging printer (130). The length of food (14) is at a temperature of at least about 75° C. at the time of application. During application, the food (14) is supported upon a moveable platform (136) mounted by parallelogram links (138) and which is moved parallel to the digital imaging printer (130) according to a condition of the top major surface upon which the topical high resolution image is applied and detected by detecting provisions (144).

Abstract: A decorative confectionery product is provided by forming an aqueous edible coating layer 2 on the top an edible base material 1 having an oil-containing surface, and subsequent forming of an image 3 through printing on the coating layer 2. The edible base material may be chocolate, the coating layer 2 may be formed through silk screen printing, and printing may be ink-jet printing. By use of the present invention, clear images can be formed on the top surface of a confectionery product which contains an oil-containing edible base material, because aqueous edible ink is employed.

Abstract: The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.

Abstract: The present disclosure provides non-contact printed comestible products and methods for making these products. The comestible products include an edible substrate and an edible ink-indicia on the substrate. An organoleptic component which corresponds to a feature of the edible ink-indicia and/or a feature of the edible substrate is present on the edible substrate. The edible ink-indicia and the organoleptic component increase the consumer appeal for the product.

Abstract: Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.

Abstract: A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supplying a sheet of food product, marking the plurality of individual pieces of food product to be divided from the sheet of food product, and dividing, at least partially, the individual pieces of food product from the sheet of food product. In another aspect of the present invention, an apparatus may generally include a support frame, a cutting plate, and a marking head. The cutting plate preferably includes a plurality of cutting openings and an engagement surface capable of supporting and positioning a sheet of food product. The cutting openings preferably correspond to a plurality of individual pieces of food product to be divided from the sheet of food product.

Abstract: A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition.

Abstract: An iced cake (92) is decorated with an edible substrate sheet (100) having a color image (200) reproduced thereon by a plain paper photocopy process. The sheet (100) is passed along a straight, generally unheated copy path (24) through a plain paper, color inkjet photocopy machine (10) to reproduce thereon the color image (200) placed on the photocopy glass (12).

Abstract: Improved confectionery compositions and methods of using those compositions are provided. Broadly, the compositions have a sweetening ingredient, a proteinaceous material, and a thickening agent and can further have various additives such as colorants, flavoring agents, and preservatives. The compositions can be provided in the form of a dry mix which can be stored for long periods of time, or in the form of a ready-to-use composition. The final hydrated icing compositions flow readily through extremely small apertures (e.g., 18–24 gauge) and thus can be formed into detailed and complex patterns by even those with little skill in the art. The patterns can also be formed on a release substrate and packaged for sale directly to consumers or to bakeries.

Abstract: An edible product such as a unit dosage form of a pharmaceutically active substance includes a layer of a material that can receive and retain a high resolution microrelief that can convey information. The microrelief is themo-formable, preferably formed from an aqueous solution of HPMC and/or HPC plus a plasticizer and colorant. Other additives such as strengtheners, surfactants and adherents may be used depending on the application. The materials are selected and proportioned to control the fading or change in color of the visual image or effect produced by the relief to indicate exposure to an unacceptable degree of heat or humidity. The dosage form can be the relief-containing layer itself with the pharmaceutical carried therein. In a preferred form, the layer is an outer coating over a core containing the pharmaceutically active substance. Coated tablets are configured to resist twinning.

Abstract: Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as formed and deposited. Such provides the ability to create a three-dimensional pattern on the surface of a sweet dough piece, particularly a soft cookie dough piece. The methods can be accomplished by high-speed wire cutting production methods as well as other dough piece depositing apparatuses, such as roller-type depositors.

Abstract: A packaged food product includes a food product and a package enclosing the food product. The package may be formed from a coated, printed film that includes a substrate film including one or more thermoplastic materials and having an average thickness of less than about 15 mils. An image is printed on the print side of the substrate film. A radiation-cured varnish covers the printed image. The radiation-cured varnish was formed by coating the printed image with a radiation-curable varnish that includes one or more polymerizable reactants and optionally one or more photointiators. The radiation-curable varnish is subsequently exposed to radiation sufficient to polymerize at least 90 weight % of the polymerizable reactants. When the coated, printed film is tested according to the FDA migration test protocol, no more than 50 parts per billion total of any of the polymerizable reactants and the optional photoinitiators migrate within 10 days at 40° C.

Abstract: The present invention relates to methods for preparing a candy having a stereoscopic picture therein comprising the step of pouring a measured amount of the first mixture, prepared by dissolving and concentrating the raw materials, for candy into a mold, while a temperature of the mixture is maintained at of about 130 to 150° C.; partially cooling the first mixture at about 30 to 45° C. of its surface temperature; printing desired pictures by using a pad printing method with one or more of black, yellow, red, and blue edible ink compositions onto the mixture at a temperature of about 15 to 25° C. and a relative humidity of 40 to 60%, and then drying the mixture; pouring a measured amount of the second mixture, prepared by dissolving and concentrating the raw materials, for candy into the mold atop the first mixture, while a temperature of the second mixture is maintained at about 120 to 135° C.; and cooling the resulting mixture.

Abstract: A system for creating a decorative edible item from a selected image. The system includes at least one image source, such as a scanner and/or a library of stored images, a controller unit and a printer. An edible media is inserted into the printer. The user then selects the image source, such as the scanner for scanning in a photograph reminiscence of a person or event being honored. The size of the printed image is then selected as well as the number of copies to be printed from the image. The print sequence is then activated. The controller unit applies color correction to the digital image and converts the digital image into printer control signals to operate the printer. The printer then prints a rendition of the image with edible inks as the edible media travels through the printer. A high-quality pictorial rendition of the image is thus created. The printed edible media can then be applied onto a product, shipped to a separate location or eaten as is.

Abstract: A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the product carries indicia that, directly or indirectly, define one or more formulations for the product. Apparatus into which the ingredient is loaded sets the processing of ingredients in accordance with the formulations so specified. By connecting the apparatus which is to process the ingredients to a control station, the formulations may be changed at will.

Abstract: A system for creating a decorative edible item from a selected image. The system includes at least one image source, such as a scanner and/or a library of stored images, a controller unit and a printer. An edible media is inserted into the printer. The user then selects the image source, such as the scanner for scanning in a photograph reminiscence of a person or event being honored. The size of the printed image is then selected as well as the number of copies to be printed from the image. The print sequence is then activated. The controller unit applies color correction to the digital image and converts the digital image into printer control signals to operate the printer. The printer then prints a rendition of the image with edible inks as the edible media travels through the printer. A high-quality pictorial rendition of the image is thus created. The printed edible media can then be applied onto a product, shipped to a separate location or eaten as is.

Abstract: A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.

Abstract: An apparatus and method for decorating an edible food without substantially deforming the edible food. A container delivers a liquid decorating substance to an elongated, soft, flexible nib. When placed in contact with a surface of the edible food and moved relative to the edible food, the nib readily laterally flexes when pressure is exerted on the surface by the nib so that the nib does not substantially deform the edible food even when the edible food is soft.

Abstract: A segmented rolled food item is continuously produced using a rotating segmenting roller having a plurality of parallel circumferential lanes. Each lane contains a series of circumferentially spaced knife edges that are disposed at least substantially parallel to the axis of rotation of the roller. A segmented rolled food item is produced by feeding multiple continuous at least substantially parallel strips of a flowable food product, each of which are deposited on pre-slit parallel strips of support material, between the nip of an upper anvil surface and the lower surface of the rotating segmenting roller. The segmentation of the food strip occurs without segmentation of the support strip. After segmenting, the food strip and the support material are cut into lengths to form leading and trailing ends. Each strip of food is rolled around a leading end of the support material to obtain a segmented rolled food item.

Abstract: Multicolor registered images, formed from at least two component images, are printed on the surfaces of shaped edible pieces. Registration of the component images is maintained by applying the component images to a single image transfer surface from plural image application surfaces. The registered image is applied to a shaped edible piece from the image transfer surface in a single contact step.

Abstract: This invention relates to a method and apparatus for distributing mass copies of text and/or images on a novel medium, namely eggs, by using the eggshell of the egg as an advertising or message-bearing medium. Mass quantities of eggs are imprinted with a promotional image prior to distributing said eggs to consumers. The promotional image can be, for example, a corporate logo, a national flags, a charitable insignias, a messages or a trademark and can be multi-colored. A matrix of eggs are preferably imprinted by a like matrix of printing tampons. The eggs are preferably lifted and oriented by a like matrix of vacuum heads.

Abstract: A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition.

Abstract: The present invention provides systems and methods to teach individuals information about items, including the human body and body parts utilizing edible prototypes, such as body parts constructed of chocolate. According to one embodiment, a system for teaching at least one part of the human body is disclosed, the system comprising: a plurality of edible portions, wherein said plurality of edible portions are made of candy or chocolate. The edible portions are formed to look like portions of a human body part connected together in correct anatomical positions. A card is provided that contains information describing each portion of the human body part. The information may include the body part, details, location, related parts, function, photograph of an actual item, size, weight, position, trivia and any combinations thereof.

Abstract: A paper guide (10) directs an edible substrate beneath a print head using rollers (11) disposed on either side of the guide (10) and an axle (12), where edible ink is used to apply an image. By producing the substrate so that an edible portion is inset from the longitudinal edges accidental contact with the rollers is avoided. The axle (12) is biased against the rollers (11) and the substrate to maintain progress of the substrate beneath a print head without the need for rollers coming into contact with the edible portion.

Abstract: This invention relates to a method and apparatus for distributing mass copies of text and/or images on a novel medium, namely eggs, by using the eggshell of the egg as an advertising or message-bearing medium. Mass quantities of eggs are imprinted with a promotional image prior to distributing said eggs to consumers. The promotional image can be, for indicative of a modification to the egg's content, or consist of warnings or instructions pertaining to security or emergency matters. The shells of the eggs are imprinted by a method comprising the steps of (1) repeatedly transferring one row of eggs at a time from a carton having M rows of N eggs to N empty egg-receiving cradles until all the eggs in the carton has been transferred, moving the cradles through a number of imprinting stations, imprinting N eggs at each such station with N tampons, and transferring N imprinted eggs at a time into each of the M rows in the cartons.

Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Abstract: Improved confectionery compositions and methods of using those compositions are provided. Broadly, the compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent and can further comprise various additives such as colorants, flavoring agents, and preservatives. The compositions can be provided in the form of a dry mix which can be stored for long periods of time, or in the form of a ready-to-use composition. The final hydrated icing compositions flow readily through extremely small apertures (e.g., 18-24 gauge) and thus can be formed into detailed and complex patterns by even those with little skill in the art. The patterns can also be formed on a release substrate and packaged for sale directly to consumers or to bakeries.

Abstract: The present invention provides an ink composition for use in ink jet printing on food items, candy, particularly dark candy, such as chocolate, and to a method of forming printed images on such food items by use of the ink compositions. The compositions of the present invention comprise a pigment, a binder, and an aqueous carrier.