Abstract: A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural sprayer. The dough has a moisture content of between about 30 and about 45% by weight and has an average particle size of between 100-500 microns. Then the dough piece is dried to a moisture content of less than 3%.

Abstract: A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.

Abstract: A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansion in the direction normal to the mold wall surface. The pellets also adhere to one another as they expand. An edible binder material can be included to facilitate such adherence.

Abstract: A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

Abstract: An easy open bag and method for making the same. A film is fed into a jaw assembly comprising a first seal jaw comprising a blade gap and a second seal jaw comprising a removable insert. The removable insert comprises a blade pin. When the first and second seal jaws are mated, a notch is formed. The film also comprises a score line in the outer layer. Upon tearing the notch the tear propagates along the score line. Thus, the package can be easily opened by initiating a tear at a tear notch.

Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.

Abstract: Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

Abstract: An easy open bag and method for making the same. A film is fed into a jaw assembly comprising a first seal jaw comprising a blade gap and a second seal jaw comprising a removable insert. The removable insert comprises a blade pin. When the first and second seal jaws are mated, a notch is formed. The film also comprises a score line in the outer layer. Upon tearing the notch the tear propagates along the score line. Thus, the package can be easily opened by initiating a tear at a tear notch.

Abstract: A method for scoring and controlling the quality of dynamic food products transitioning in the processing steps is performed using image analysis. An image of a plurality of moving food products on a conveyor system is captured by on-line vision equipment and image analysis is performed on the image via an algorithm that determines the percentage of pixels having varying intensities of colors and applies predetermined preferences to predict consumer dissatisfaction. The entire group of food products of one or more images is given an overall appearance score and each individual food product is also scored such that each may be ranked from least to more acceptable. The ranked food products can then be ejected in the order of worst to better rank to increase the overall quality score of the entire group.

Abstract: An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.

Abstract: An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.

Abstract: A partially metallized packaging film and method of making is disclosed. In one aspect, at least one portion of a vaporized metal stream is shielded from contacting a sheet of packaging film during the metallization process. The shield is a rigid plate and can be shaped to provide a sharp transition from transparent film to opaque film, or it can provide a gradual transition from transparent film to opaque film. The partially metallized packaging film can be used with a form, fill and seal machine or other packaging machine to create a food package with a product viewing window. In one aspect, the barrier web comprises a bio-based film.

Abstract: A blade clamp for use in an automated, high speed potato slicing apparatus to slice chips to a predetermined size for packaging purposes. The blade clamp includes a cutting head; a blade mount having a slot therein; a first knife element between the cutting head and the blade mount, the first knife element having a first cutting edge; and optionally a second knife element having a second knife edge, the second knife element extending from the slot of the blade mount, such that the first and second cutting edges are substantially orthogonal to each other.

Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

Abstract: The present invention is directed to a compound coating compound containing coffee powder that delivers the substantial equivalent as a cup of coffee in about one to about three ounces of food product. The compound coating may be used in many different snack food products, providing an additional source of energy for the consumer. A method for making a snack food product with the compound coating is also disclosed.

Abstract: A blade clamp for use in an automated, high speed potato slicing apparatus to slice chips to a predetermined size for packaging purposes. The blade clamp includes a cutting head; a blade mount having a slot therein; a first knife element between the cutting head and the blade mount, the first knife element having a first cutting edge; and optionally a second knife element having a second knife edge, the second knife element extending from the slot of the blade mount, such that the first and second cutting edges are substantially orthogonal to each other.

Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.

Abstract: A potato cultivar designated ‘FL 2322’ is disclosed. The invention relates to tubers and seeds of potato cultivar ‘FL 2322’, to plants of potato cultivar ‘FL 2322’, to plant parts of potato cultivar ‘FL 2322’ and to methods for producing progeny of potato cultivar ‘FL 2322’. The invention relates to methods for producing a potato plant containing in its genome one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2322’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2322’ and to potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘FL 2322’ with another potato cultivar.

Abstract: A potato cultivar designated ‘FL 2312’ is disclosed. The invention relates to tubers and seeds of potato cultivar ‘FL 2312’, to plants of potato cultivar ‘FL 2312’, to plant parts of potato cultivar ‘FL 2312’ and to methods for producing progeny of potato cultivar ‘FL 2312’. The invention relates to methods for producing a potato plant containing in its genome one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2312’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2312’ and to potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘FL 2312’ with another potato cultivar.