Abstract: A label and method for applying same. The label has a remaining portion having a front face, a back face, and an adhesive. The label also has a detachable portion removably coupled to the remaining portion via a weakened connection. The detachable portion has a front face, a back face, and a non-adhesive. Thus, a consumer can remove the detachable portion from the remaining portion via the weakened connection. The method includes obtaining the label, applying an adhesive, applying a non-adhesive, and affixing the label to the product whereby the detachable portion of the label can be detached.

Abstract: An expanded food product made using supercritical fluid extrusion is disclosed. The food product comprises particular characteristics that demonstrate a light, porous, crispy texture has been obtained.

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

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.

Abstract: The present invention overcomes many of the shortcomings inherent in previous containers for packaging potato chips and/or crisps, corn based chips and/or crisps, cookies and the like. The improved implosion-resistant container of the present invention utilizes flowing geometries mechanisms which allow a hermetically sealed container to smoothly change its geometric shape thereby adjusting its internal volume in response to changes in environmental conditions. These volumetric adjustments compensate for changes in environmental conditions thereby avoiding the random buckling and deformation inherent in current packaging techniques which detracts from the commercial presentation of the container. The improved container of the present invention may also include a variety of other stress dissipating mechanisms that counteract the forces causing thermo-plastic container deformation, implosion and loss of seal integrity.

Abstract: A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.

Abstract: A method for analyzing moisture content in an analyzer. In one embodiment a sample is introduced into an analyzer and an initial weight is obtained. The sample is then fortified where it is allowed to pick-up moisture. The temperature of the analyzer is increased and an initial fortified point is obtained wherein the sample has returned to its initial weight. Thereafter the analyzer obtains the final moisture content of the sample at a test finish time. In one embodiment satellite analyzers are biased against a standard analyzer so that more uniform results are obtained.

Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.

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 composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

Abstract: A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.

Abstract: The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

Abstract: A method and apparatus for adhering large food flakes to a food substrate whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.

Abstract: A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.

Abstract: Composition and method for making a flexible packaging film having highly loaded with at least one inorganic filler. A blown HDPE film comprising at least 50% by weight inorganic filler is oriented in the machine direction to increase yield and tensile strength, and reduce gauge variation to improve print qualities.

Abstract: A modular packaging system for shipping and displaying palletized products is provided. The packaging system comprises a plurality of vertically stacked trays for holding the products, corner posts extending between vertically adjacent trays for spacing and supporting the trays, and one or more separate elongated braces located under and supporting one or more of the trays. The ends of the braces extend into openings in the corner posts. The system is strong enough not only to support the weight of the products on the trays and withstand the vibration and impact forces that can occur during shipping, but to withstand the weight of one or more units stacked on top.