Abstract: A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat pizza kit. The deep dish pizza crust is of a convenient size and shape (generally square and about 4 by about 4 by about 0.75 in. deep) and is especially adapted as a single serving or snack food product. Also provided is a kit for preparing ready-to-eat deep dish pizza, the kit including one or more deep dish pizza crusts, pizza sauce, cheese, and one or more pizza toppings. The deep dish pizza crusts are designed so that they can be nested so as to reduce the volume requirements in the kit. Each of the components of the pizza kit, including the deep dish pizza crusts, is hermetically sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another.

Abstract: A method and apparatus for providing a slider-equipped zipper on a pouch in a form/fill/seal operation. In the preferred embodiment of the invention, a foldable slider is employed, and is shifted from an open configuration to a closed configuration for installation on zipper strips on the pouch. Stops are preferably provided at the ends of the zipper strips by application of heat and pressure to form a boss on one side and a corresponding recess on the other, without requiring additional material. A hermetic peelable seal preferably is provided beneath the zipper strips. The slider preferably is applied to the zipper strips immediately before or immediately after filling, or immediately after formation of the peelable seal. Means may be provided to shift the position of the slider to close the zipper.

Abstract: The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having the desired flavor profile, and an acidified dairy slurry. The non-standard cheese products of the present invention have functional and organoleptic properties similar to standard cheese products in spite of reduced levels of cholesterol and saturated fats. The non-standard cheese products of the present invention are soft and easily blended with other food ingredients, making them ideally suited for use as ingredients in industrial food applications (e.g., baked products, dessert fillings, icings, and the like). Especially preferred non-standard cheese products of this invention include soft cheeses such as, for example, cream cheese and Neufchatel cheese.

Abstract: The present invention is directed to acidified starch products having reduced acid flavors and microbiological stability, and to methods for making those products. In accordance with the invention, an acidified starch product is prepared by preparing a dough and contacting the dough with an effective amount of high intensity sweetener and food grade acid.

Abstract: Multi-component food products including diverse food components having differing water activities, and a moisture release system useful therefor, are provided. In these food products, an edible moisture supply layer is provided in contact with a first food component to which it releases moisture to slow down the rate at which the first food component goes stale and thereby increase its shelf life, while a separate edible moisture barrier is interposed between the moisture supply layer and a second food component having a higher water activity than that of the first food component effective to reduce moisture loss in the second food component from migration of moisture between the food components having different water activities.

Abstract: Horizontal form fill seal apparatus for making flexible packages with slider fastener closures is provided. A fastener track is applied in-line with a plastic web and is bonded thereto at the same time that a peel seal is formed. All package components are brought together at the point of fill.

Abstract: Horizontal form fill seal apparatus for making flexible packages with slider fastener closures is provided. A fastener track is applied in-line with a plastic web and is bonded thereto at the same time that a peel seal is formed. All package components are brought together at a turntable-mounted point of fill. With rotation of the turntable, final sealing operations are performed.

Abstract: Horizontal form fill seal apparatus for making flexible packages with slider fastener closures is provided. A fastener track is applied in-line with a plastic web and is bonded thereto at the same time that a peel seal is formed. All package components are brought together at the point of fill.

Abstract: The present invention is directed bacterial isolates that produce proteinacious antimicrobial agents effective against a variety of food borne pathogens. The invention includes the bacteria, bacteriocin preparations derived from the bacteria and methods by which the preparations may be used.

Abstract: The present invention provides methods of packaging ozone sterilized products in plastic film container wherein adverse organoleptic reactions or interactions are substantially reduced and preferably essentially eliminated. More specifically, the present invention relates to methods of packaging ozone sterilized water in plastic containers, especially flexible plastic film pouches having an inner polyethylene liner, wherein adverse organoleptic reactions or interactions are substantially reduced and preferably essentially eliminated. Preferably, the inner polyethylene liner is manufactured from polyethylene which does not contain slip agents or other organic processing aids which may react with ozone.

Abstract: A portable beverage system is provided for allowing consumers to combine one or more portions of beverage or other concentrates with a liquid to form a drink. The system includes an inner storage container for the portions and an outer container for mixing the portions with a liquid. The portions may contain beverage concentrates, soup flavorings and spices, or nutritional additives, such as herbs, vitamins, and minerals. Different portions may be provided with system, allowing consumers to make drinks customizable according to personal preferences. The portions may be provided in capsules, gelatin compositions, or other forms.

Abstract: The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally superior cheese products having at least two phases wherein at least one phase is cheese (e.g., process cheese, uncured natural cheese, cured natural cheese, and the like) and at least one phase is a second edible phase (e.g., a cheese different from the first phase, vegetables, meats, mixtures of vegetables and meats, fruit, nuts, and the like). The nutritionally superior cheese products of the present invention are prepared by co-extruding the two or more phases such that the use of adhesives or heat to bind the at least two phases is not required. Nutritional supplements (e.g., vitamins, calcium, minerals, and the like) can be incorporated into one or more of the at least two phases.

Abstract: The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.

Abstract: The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder, glycerin, and a filler. The shredded cheeses of this invention are shelf-stable at ambient temperatures, have good organoleptic properties, and exhibit good melt restriction and essentially no browning upon melting. The shredded cheeses of this invention are especially adapted for incorporated into, or use on or with, snack foods (e.g., chips) for retail sale which can be stored at ambient temperatures.

Abstract: The present invention is directed to an edible, bakeable moisture barrier composition that is effective for reducing moisture migration between food components. The moisture barrier includes at least one crystalline carbohydrate, a highly crystalline fat and a crystalline food fiber.