Abstract: A method and apparatus for removably securing flexible packages to a display carrier strip so that the packages can be removed therefrom without damaging the sealed condition of the packages. The apparatus includes sealing jaws which form transverse seals on a package preform that is separated into two packages. The sealing jaws have attached to the underside thereof sealing blocks which carry sealing elements that heat-seal the display carrier strip to the top of each filled sealed package simultaneously with the forming of the transverse seals by the sealing jaws. The attachment of the packages to the carrier strip is greatly simplified compared with prior art attachment systems.

Abstract: Apparatus and method for slicing potatoes and washing or coating the potato slices wherein the slices exit a slicing mechanism and are directed between inner and outer spray rings that generate a pressurized water mist which washes the slices. The nozzles in the inner spray ring face the nozzles in the outer ring so that the pressurized water mist is formed in a predetermined area located between the rings. The high pressure water mist removes surface starch from the slices, and vibrating sieve arrangements disposed downstream of the slicing apparatus cooperate with a series of spray bars to further clean the slices. The apparatus of the invention is also used in a method of coating potato slices with a treating material.

Abstract: Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening. A chamber within the die contains a divider bar for dividing the flowing dough mass into a plurality of dough masses that are united prior to extrusion through the die opening. When the dough mass is cooked, it partially delaminates to provide a desired texture. The desired texture, which can range from relatively dense to relatively light and flaky, is obtained through adjusting the position of the divider bar within the extrusion die and/or the geometry of the divider bar.

Abstract: A dough strip extruder, such as a lasagna noodle extruder, for extruding one or more ripple edge strips is oriented to extrude the strips horizontally. The extruded strips are supported as they leave the extruder to maintain the strips in the horizontal plane of the extrusion passageway for a distance sufficient to allow complete formation of the undulations on the edges. The support may be by a roller, cylindrical rod, or horizontal plate.

Abstract: An apparatus and method for uniformly distributing metered seasoning and/or granular/powdered material from an elongated opening in a seasoning snout includes a rotatable cylindrical spinner bar supported below the seasoning snout and driven at a surface speed greater than the falling speed of the seasoning from the metering openings so that seasoning falling from the metering openings hits the cylindrical bar and is sheared and directed generally tangentially to create a uniform curtain of seasoning materials while preventing the build up of seasoning material on the cylindrical spinner bar.

Abstract: Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening. A chamber within the die contains a divider bar for dividing the flowing dough mass into a plurality of dough masses that are united prior to extrusion through the die opening. When the dough mass is cooked, it partially delaminates to provide a desired texture. The desired texture, which can range from relatively dense to relatively light and flaky, is obtained through adjusting the position of the divider bar within the extrusion die and/or the geometry of the divider bar.

Abstract: A process to produce a packaging film through the addition, in a unique continuous in-line application, of interactive/barrier material with a sealant layer disposed thereover during the packaging film production prior to the tenter operation.

Abstract: Apparatus and methods for producing a flexible package having a banner or coupon adhered thereto attach a continuous banner stock to a continuous web of packaging film. The united web is processed through a form, fill and seal apparatus wherein the web is fed to a vertical form-fill tube, formed into a tubular package preform, and sealed as the preform exits the tube.

Abstract: A display strip for packages of consumer products comprises a relatively stiff backing member and a thin fascia layer disposed thereon. The fascia layer comprises discrete, detachable sections, to which packages of consumer products are adhered. The force required to remove the detachable section from the backing member is designed to be less than the force with which the package is adhered to the detachable section. When the consumer removes the package from the display, the consumer simultaneously removes the package and the discrete section of the layer.

Abstract: A system and apparatus for producing seasoned food products where seasoning is performed at individual packaging lines. The product is conveyed from the preparation area to a packaging area in an unseasoned condition. Upon reaching the packaging lines, which are disposed in packaging departments in the packaging area, the product can be selectively seasoned independent of other packaging lines. After seasoning, the product is packaged and prepared for delivery. At each packaging line, a volumetric feeder includes a feed head that cooperates with a tumbler having helical flights to produce continuous controlled product portions. A seasoning dispenser is positionable within the tumbler and can be adjusted to dispense a given weight of seasoning at a given rate, based on the amount of product passing through the tumbler, to obtain consistent seasoning levels and coverage.

Abstract: A method of preparing a stable cheese and vegetable-containing product includes contacting relatively acidic (e.g. canned, drummed or jarred) vegetables with a buffer solution to equilibrate the vegetable matter at a pH which is compatible with the dairy proteins present in the cheese. The cheese base preferably has low total solids, low cheese and low reducing sugar contents, and thus can successfully be packaged and preserved via the retort process.

Abstract: A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.

Abstract: A continuous process for producing hard pretzels is disclosed in which the pretzel dough is passed through an initial bath of hot caustic solution to cook the dough and to essentially caramelize its surface; the cooked and caramelized dough is then transported through a spray zone where it is sprayed with atomized hot caustic solution; and the sprayed product is salted with flake-type salt prior to hard baking. The process substantially improves flake-type salt retention at the surface of the pretzel and permits the use of lower concentrations of caustic while surprisingly improving the characteristic taste, texture and appearance of hard pretzels.

Abstract: A multiple bag forming and filling apparatus and method utilizes a plurality of filling tubes which have a cross-sectional width in the range from one-third to one times the width of the tubular preform between the vertical seals at the filling tube means. There is also disclosed the directing of horizontally adjacent vertical tubular bag preforms to opposite sides of a center sealing bar prior to forming transverse seals by movable seal bars on the opposite sides. The horizontal displacement of the horizontally adjacent bags prevents the adjacent bags from being sealed together.

Abstract: A tub-shaped popcorn container has frusto-conical side walls to enable stacking and multiple packages, the walls of the tub provide a carrier for graphics. A pop bag containing liquid oil, seasoning and pop corn is carried in the bottom of the tub above a built-in heat susceptor, and a package lid may be provided which rises as the popcorn pops.

Abstract: Fatty alcohol succinic acid esters of the formula:RCH.dbd.CH--CH.sub.2 --CH(COOR')CH.sub.2 (COOR")wherein R is a linear alkyl group of from 5 to 15 carbon atoms, R' and R" can be the same or different and are linear saturated, monounsaturated or diunsaturated alkyl groups of from 12 to 20 carbon atoms. These fatty alcohol esters can be prepared by reacting succinic anhydrides with long chain fatty alcohols, and have a low calorie value. The compounds are suitable for use in cooking oil compositions for the commercial production of reduced-calorie fried snack foods.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or .[.dienyl.]. .Iadd.alkadienyl .Iaddend.of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.