Abstract: A container for storing pourable contents having a cover with a spout wall upwardly extending from the top surface of the cover. The spout wall has a pouring section which gradually reduces in height to the front of the spout. On either side of the pouring section the spout wall also has a spill inhibiting section to prevent spilling as the contents of the container is poured. The container also has a removable lid which mates with the spout wall to prevent contents from spilling over the spout wall when the container is being used for dispensing.

Abstract: A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.

Abstract: A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake.

Abstract: A long shelf-life, high moisture content cereal product is provided that can contain an acid-stable milk protein and at least about 45% total water content by total weight of the cereal product.

Abstract: A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.

Abstract: A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.

Abstract: A cereal bar having as a binder an aqueous solution of starch, another (poly)saccharide, or protein solution.

Abstract: This invention relates to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatings; and particularly to edible adhesive coatings for multi-component food products, methods of making edible adhesive coatings, food products comprising these edible adhesive coatings, and methods to make multi-component food products comprising edible adhesive coatings where one of the functions for the edible adhesive coating is to facilitate adhesion of particulate components, such as grains or granola pieces, to a base component, such as a food-based center. This invention, in one embodiment, provides an edible adhesive coating comprising a source of edible fat, a hygroscopic food powder, and optionally an emulsifier.

Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.

Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.

Abstract: A plastic container comprising a base that is attached to a body section which is connected to a dome section by a circumferential ring is provided. The dome section comprises a plurality of circumferentially spaced hydrostatic pressure absorption panels each located between vertically extending, circumferentially spaced ribs that absorbs at least a substantial portion of the external downwardly directed vertical forces exerted on the container and restores the container to its original shape. In addition, a method of absorbing a downward, vertical top-load is provided.

Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.

Abstract: A grain-based food product comprising a base component and a food inclusion. The food inclusion can have various textures, colors or flavors which make the grain-based product or cereal more appealing to consumers. Both the base component and the food inclusion are marketed in a single product package. The food inclusion is contained in a containment device, separating it from the base product in the product package.

Abstract: A ready-to-eat cereal that is capable of changing color upon immersion into an aqueous medium such as milk. The cereal base has a non-dispersible first color. The cereal base has a coating comprising cornstarch, powdered sugar, and optionally food coloring. The coating is of a second color different from the first color and is in a quantity sufficient to obscure the first color. Preferably, glycerine is used to adhere the coating to the cereal base. Two methods of making the ready-to-eat cereal of the invention are also provided.

Abstract: A method and system for cleaning containers being transposed through a container cleaning line, including an open-ended housing, a predetermined container flow path defined by the line of moving containers traversing the enclosure defined by the housing longitudinally, a first set of ionizing air nozzles mounted within the housing for directing ionized compressed air toward the containers in the container flow path, with at least one of the nozzles directing air flow into an open side of each container as it passes the nozzle and a second set of high velocity air nozzles mounted within the housing for directing high velocity compressed air toward the container flow path, the second set of high velocity nozzles being disposed along a direction essentially parallel to the container flow path with at least one of the nozzles flows directing high velocity air flow into the open side of each container as it passes the nozzle. Nozzle guards are provided to prevent contact between the containers and the nozzles.

Abstract: An automated system for accurately measuring the thickness of a sample quantity of small items such as oat flakes. The system picks individual oat flakes from a hopper using a vacuum and passes them between two precision rollers. One roller is fixed and has vacuum ports to pick up the flake from the hopper. The second roller is floating. As the flake passes between the rollers, the flake is flattened and the second roller is deflected by an amount equal to the thickness of the flake. A vision system comprising a video camera, a light source and a computer measures the deflection of the floating roller. The vision system obtains an image of the curvature of the floating roller at the point opposite the pinch point of the two rollers. Data from the measurement may be recorded on the computer and processed as desired.

Abstract: The present invention is directed towards methods and apparatus for modifying the exterior structure of a co-extruded bar type food product, and products formed thereby. By lowering a blade into the outer dough jacket of a food bar, as it is extruded, a slit can be created in the outer jacket of the bar. This can expose the interior filling of the bar at the slit portions, aiding in identification of the fruit flavoring and improving the aesthetics of the finished bar.

Abstract: Comestible grain products are provided, e.g. cereal, oatmeal, snack bars, etc., including at least one grain constituent and a non-sweetening amount of at least one potent sweetener. The non-sweetening amount of potent sweetener may comprise a natural potent sweetener, an artificial potent sweetener, or a mixture of both. The non-sweetening amount of potent sweetener can modify the taste of the comestible grain product by decreasing or eliminating one or more undesirable taste characteristics, creating or increasing one or more desirable taste characteristics, or any combination of these.

Abstract: Grain products are disclosed comprising at least a grain base and a coating enrobing at least a portion of the base, having a sweetening amount of a potent natural sweetener present in the base and the coating.