Abstract: A blank having fold lines that define: a triangular bottom panel, two quadrilateral side panels two triangular top panels, a back panel and a border that has two outer strips to form a sealing backing and two front strips that are arranged so as to form, as an extension from the backing, a sealing tab, a tear line being arranged so that manually pulling on the tab causes the blank to tear from the apex of the bottom panel to the top panel and then on either side of said top panel.

Abstract: Disclosed is a method for manufacturing a food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes. Also disclosed is a hybrid food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes.

Abstract: A food product package is formed by a sheet resulting from a blank with a plurality of sheets, each sheet of the blank having weakened portions, and a tongue secured to a transverse edge of the sheet The sheet is folded according to transverse weakened portions in order to form a tube with a rectangular cross-section and being sealed on itself along a peelable or tearable transverse joint, the tongue projecting longitudinally from the transverse joint, the sheet being sealed longitudinally along a longitudinal base joint, and the package being closed by longitudinally sealing the sheet on itself along a longitudinal top joint spaced apart from the longitudinal base joint, with the transverse joint extending from one longitudinal joint to the other.

Abstract: A food product package is formed by a sheet resulting from a blank with a plurality of sheets, each sheet of the blank having weakened portions, and a tongue secured to a transverse edge of the sheet The sheet is folded according to transverse weakened portions in order to form a tube with a rectangular cross-section and being sealed on itself along a peelable or tearable transverse joint, the tongue projecting longitudinally from the transverse joint, the sheet being sealed longitudinally along a longitudinal base joint, and the package being closed by longitudinally sealing the sheet on itself along a longitudinal top joint spaced apart from the longitudinal base joint, with the transverse joint extending from one longitudinal joint to the other.

Abstract: This method for producing a packaged food product portion includes the following steps: providing a cup defining an inner area for receiving the food product; cold pouring, at a temperature below 50° C., the food product into the receiving area of the cup; covering the food product using a thermally insulating lid arranged such that thermally conducting flaps of the cup extend toward the outside of the lid after the covering step; folding the flaps on an outer face of the lid opposite the receiving area; and heat-sealing the flaps on the outer face.

Abstract: Disclosed is to a process for manufacturing a cheese product whose fat content is less than or equal to 5% by weight relative to the total weight of the cheese product, having a moisture of the fat-reduced cheese product of 60 to 75% by weight of the total weight of the cheese product. Also disclosed is a cheese product having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product and including at least one protein material in an amount sufficient for the protein content to represent 10 to 35%, the material protein including at least one protein material of dairy origin, at most 5% of fat and supplemental water up to 100%.