Abstract: Packages for food products and food products packaged in such packages are described. A multi-item packaged food product may include food items, a bottom portion defining containers, and a top portion releasably sealed to the bottom portion such that food items are received in the containers. The top portion defines removeably coupled cover portions, each cover portion sealing at least one food item within a corresponding one of the containers. The top portion is peelable in a first direction to remove at least two cover portions from the corresponding containers, and the top portion is peelable in a second direction to remove a single cover portion from a single container.

Abstract: Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.

Abstract: Agglomerated flavor clusters comprising a binder syrup, grain, sweetener, and flavoring agent, and hot cereal compositions comprising the agglomerated clusters are described. The agglomerated flavor clusters are hydroscopic and can be directly consumed similar to granola or mixed into a bulk hot cereal composition. When heated, the agglomerated flavor clusters liquefy and coat the grain components of the hot cereal composition providing a flavored hot cereal composition. As the agglomerated clusters exhibit reduced settling in hot cereal compositions, each single serving of the bulk hot cereal compositions of the disclosure comprises substantially the same flavor intensity and nutritional value.

Abstract: A packaged food product includes a food product; a packaging having an interior containing the food product, the packaging including a first film defining a recess to receive the food product, the first film having an anti-fog treatment applied to at least a portion of the recess, the first film configured to define a space between the food product and the first film and receive heated water vapor released from the food product during heating of the food product; and a second film releasably sealed to the first film, the second film comprising an absorbent layer configured to absorb moisture released from the food product; and at least one vent portion configured to relieve steam pressure from the interior during heating of the food product.

Abstract: A packaged food product includes a bottom receptacle having a lower portion defining an interior and an upper portion extending about the upper periphery of the interior; a food product provided within the interior; a top film sealed to the upper portion of the bottom receptacle via a seal portion extending substantially along the upper periphery of the interior and comprising at least one substantially straight side. The seal portion may be configured to release steam at approximately the midpoint of the substantially straight side of the seal portion.

Abstract: A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.

Abstract: A resealable package includes a bottom portion defining an interior and comprising a sealing surface extending about a top of the interior; a film coupled to the bottom portion along at least a portion of the sealing surface and comprising a tab portion extending inward from one side of the top film; and a seal disposed between the film and the bottom portion and comprising at least first and second sides that intersect and form a seal portion tip. The seal seals the film to the bottom portion such that the film is configured to be resealably peeled away from the bottom portion along at least a portion of the seal area upon application of a force to the seal tip portion via the tab portion.

Abstract: This disclosure describes a food packaging product constructed of a non-rigid material. Initially, an interior cavity of the food packaging product contains a food product. To prepare the food product for consumption, a consumer opens the food packaging product and empties the food product into a container. After emptying the food product into the container, the consumer pours a liquid into the interior cavity of the food packaging product such that a top surface of the liquid is substantially level with a fill line marked on the food packaging product. The fill line is visible on the interior cavity of the food packaging product. The material of the food packaging product prevents the liquid from leaking out of the interior cavity of the food packaging product. The consumer then pours the liquid into the container, thereby creating a mixture of the food product and the liquid.

Abstract: A susceptor includes a flexible substrate and a metallic material provided on at least one surface of the substrate. A first plurality of ventilation apertures are formed in the substrate and the metallic material, and the first plurality of ventilation apertures are configured to permit a fluid to pass through the substrate and the metallic material.

Abstract: A diaphragm bottle pump system for dispensing a personal care product includes a bottle, a pump body, and a plurality of valves. The bottle holds the product. Further, the pump body includes a lower pump body and an upper pump body that define a diaphragm chamber therebetween that is acted on by a diaphragm. A first valve allows the product to pass from the bottle to the diaphragm chamber and prevents the product from passing to the bottle from the diaphragm chamber. A second valve allows the product to pass from the diaphragm chamber to an outside of the system and prevents the product from passing to the diaphragm chamber from the outside of the system. Additionally, a third valve allows air to pass from the outside of the system to the bottle and prevents the air from passing to the outside of the system from the bottle.

Abstract: Aqueous hair care compositions which provide hair styling, hair lightening and hair conditioning benefits are disclosed. The compositions provide hair lightening effects greater than that which would typically be achieved using hydrogen peroxide solutions alone. The compositions comprise a stabilized oxidative compound, a film-forming hair care polymer, a cationic hair care polymer, and water. The method of conditioning, styling and coloring hair utilizing the disclosed compositions is also disclosed.

Abstract: The disclosure relates to a method for applying to skin, an aqueous composition comprising one or more acid direct dyes and an organic solvent, wherein the composition has a pH of 2-6 and wherein the composition is free of anionic surfactants. The method also comprises applying the aqueous composition to the skin by spraying and further comprises rinsing the composition from skin with water.

Abstract: Compositions comprising one or more acid direct dyes and an organic solvent such as propylene carbonate are described. The compositions have an oil phase content of 5 percent by weight or less. The oil phase of the compositions can include a cyclopentasiloxane and dimethiconol. The compositions can be applied to hair that has been previously dyed with an oxidative hair dye composition to restore color to the hair. The compositions can also be applied to hair that has not been previously treated with an oxidative hair dye composition. Methods of applying these compositions to hair are also described. The methods involve applying the composition to wet hair, allowing the composition to remain on the hair, and subsequently rinsing the composition from the hair with water. The hair may be treated with a conditioner before applying the compositions to the hair.

Abstract: Compositions comprising one or more acid direct dyes and an organic solvent such as propylene carbonate are described. The compositions have an oil phase content of 5 percent by weight or less. The oil phase of the compositions can include a cyclopentasiloxane and dimethiconol. The compositions can be applied to hair that has been previously dyed with an oxidative hair dye composition to restore color to the hair. The compositions can also be applied to hair that has not been previously treated with an oxidative hair dye composition. Methods of applying these compositions to hair are also described. The methods involve applying the composition to wet hair, allowing the composition to remain on the hair, and subsequently rinsing the composition from the hair with water. The hair may be treated with a conditioner before applying the compositions to the hair.

Abstract: Compositions comprising one or more acid direct dyes and an organic solvent such as propylene carbonate are described. The compositions can be applied to untreated hair or to hair that has been previously dyed with an oxidative hair dye composition to restore color to the hair. The compositions for treating hair can have an oil phase content of 5 percent by weight or less. The oil phase of the compositions can include a cyclopentasiloxane and dimethiconol. Methods of applying these compositions to hair are also described. The methods involve applying the composition to wet hair, allowing the composition to remain on the hair, and subsequently rinsing the composition from the hair with water. The hair may be treated with a conditioner before applying the compositions to the hair. The compositions can also be applied to the skin with or without rinsing to darken the skin tone.

Abstract: The present invention relates to a process reducing the staling of fresh bakery products such as bagels, doughnuts, muffins, cakes and the like by quick chilling of the fresh baked product before the product is allowed to cool, preferably by cryogenic chilling and then allowing the product to stabilize to ambient conditions. The quick chilled product has a significant reduction in staling when subsequently maintained at ambient conditions.