Abstract: A boil-in-a-bag pouch provided with a handle for grasping and lifting the pouch and including a easy opening mechanism The opening of the pouch is facilitated by a longitudinal line of weakness spaced a short distance from one longitudinal edge of the pouch in combination with either a lateral cut from the edge of the pouch to the line of weakness or one or more interruptions in the lateral seals used to form and seal the pouch through which the line of weakness passes. The interruptions in the lateral seal are small enough to prevent egress of the product from the pouch and are located so as to permit the pouch to be torn open along the line of weakness through the interruptions in the lateral seals. In this manner, a pouch is provided that has both a handle and an easy opening feature.

Abstract: An apparatus for storing and dispensing beverages comprising an outside casing including top and bottom sections, a flexible inner container inside the casing, and a dispensing tube for conducting a beverage from the inner container. The bottom section of the outside casing includes a base and forms an outlet region, and the top section of the outside casing is removably supported by and extends upward from the base and defines a casing interior. The base of the bottom section includes an upper outside circumferential edge, and the top section of the casing includes a lower lateral edge extending around the outside circumferential edge of the base in a contacting, sealing relationship therewith. The flexible inner container is disposed in the casing interior, is comprised of a thin, flexible and collapsible material, and defines a container interior for holding a beverage.

Abstract: A product and process is provided for producing an improved-flavored, sucrose-free milk chocolate having the taste and mouthfeel of a traditional milk chocolate.

Abstract: There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter emulsion and sucrose-free chocolate composition with a sucrose-free milk chocolate composition.