Abstract: The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xyanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains.

Abstract: The invention provides a packaging comprising opposing and spaced apart front and back panels separated by side panels extending therebetween, wherein a marginal sealing region of each end of the front and back panels is sealed together and wherein at least a portion of an edge of at least one end of the side panels is not connected to the marginal sealed regions of the front and back panels, and, wherein the panels are formed from cartonboard.

Abstract: The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a second dairy liquid; (iv) acidifying the second dairy liquid with citric acid to form a second acidified dairy liquid; (v) combining the first acidified dairy liquid and the second acidified dairy liquid to form a cream cheese.

Abstract: A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.

Abstract: A package containing a food product is provided where the package is configured to facilitate opening by using the food product to initiate opening of the packages. The package includes an outer wrapper with a line of weakness that is generally aligned with or above an upper profile of the food product such that when the wrapper is pulled against the food product one or more stress concentrations is created along the line of weakness due to the profile of the food product, whether in direct or near direct contact with the line of weakness of by the food product spacing front and rear walls of the wrapper apart during opening. The stress concentrations facilitate initiation of tearing or rupturing along the line of weakness such that a portion of the package can be completely or at least partially removed to expose at least a portion of the food product.

Abstract: A film package with a resealable access opening providing improved access to the package contents is provided. The film package may include a tray, frame, or other reinforcing structure containing or holding discrete articles disposed in a row, column, or array, a flexible film forming at least a top of the film package, an access opening disposed at least in the top defined by a cut in the film, and a sealing layer adhesively sealed to the film or a remainder of the film around the access opening. In one embodiment, the access cut forming the access opening into the film has an expanded portion that extends outward from the remainder of the access cut to facilitate easier removal of the discrete articles within the package. To further improve access, the tray may have an opening or window therein to permit the discrete articles to move longitudinally and/or laterally therein.

Abstract: A resealable closure for a container or package in which package integrity is indicated by a structure which breaks and/or produces an audible sound when the resealable closure is opened for a first time. The package integrity feature, in one form includes at least one strip or frangible structure that is initially affixed to two portions which comprise the resealable closure so that upon opening the resealable closure for a first time, at least one of the strips breaks. The strips may include a weakened portion such as a narrowing. Integrity of the package is indicated by an intact strip viewable upon opening the resealable closure and conversely, a broken or non-intact strip would indicate that the resealable closure has been previously opened. Package integrity may also be shown by a moveable second panel or moveable die cut tab portions.

Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.

Abstract: A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at least one layer of a second coating material. The soft coating forms at least 25% of a total weight of said shell.

Abstract: A container (10) comprising one or more walls (12, 14, 16) and a base (18) defining an enclosure for storing and displaying one or more items (90). A locking tab (22) is defined in each side wall (16) and corresponding locking slots (26) are defined in the base (18). The locking tabs (22) each define an undercut (22c). The container (10) can be mounted on top of a further container (10) to form a modular display device by inserting the locking tabs (22) of the further container into the locking slots (26) and sliding the container forwardly to engage the base (18) in the undercuts. The modular display device (34, FIG. 3) may also include a stand for supporting one or more containers at an angle on a horizontal surface and a header.

Abstract: Use of diverse biomass feedstock in a process for the recovery of target C5 and C6 alditols and target glycols via staged hydrogenation and hydrogenolysis processes is disclosed. Particular alditols of interest include, but are not limited to, xylitol and sorbitol. Various embodiments of the present invention synergistically improve overall recovery of target alditols and/or glycols from a mixed C5/C6 sugar stream without needlessly driving total recovery of the individual target alditols and/or glycols. The result is a highly efficient, low complexity process having enhanced production flexibility, reduced waste and greater overall yield than conventional processes directed to alditol or glycol production.