Abstract: The present disclosure relates to reduced sugar content white chocolate confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confectionery products have desirable rheological properties, organoleptic properties, stable apparent viscosity, stable plastic viscosity, stable yield value, and coloring over time. The present disclosure also relates to preventing thickening or gelling of reduced sugar content white chocolate confectionery products comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable apparent viscosity, stable plastic viscosity, and stable yield value over time.

Abstract: A hygienic pallet suitable for use in food manufacturing is formed of a food-grade material. The pallet comprises a load supporting surface extending between pallet edges. The pallet also comprises support lips that extend upward and away from the load supporting surface and in a direction away from a pallet edge. At least two support lips can be separated to form a channel between chamfered edges of the support lips. The support lips support molds or other objects on the load supporting surface during movement of the pallet, while the channels facilitate removal of debris and liquid during use or cleaning of the pallet. The pallet further comprises a section divider that divides stacking sections of the load supporting surface. Stackable molds for food manufacturing can be placed within the stacking areas to transport the mold stacks.

Abstract: Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months where water activity, moisture loss and undesirable flavor and texture changes are controlled.

Abstract: The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.

Abstract: A ground vehicle for transporting loads comprises a load stabilizer to provide additional stability of the load during transport. The load stabilizer includes a securing arm coupled to a support frame that is coupled to a pad. The securing arm is also configured to movably mate with the ground vehicle. When a load is placed onto the ground vehicle, the load stabilizer is positioned so that the pad contacts the load to provide stability. The load stabilizer is positioned by actuating a motor, such as a stepper motor. The motor stops when it reaches a torque threshold placed on the motor through contact of the load stabilizer with the load. This mechanism allows for a lightweight load stabilizer that minimally affects the center of mass of the ground vehicle, while at the same time, provides a consistent load-stabilizing force that reduces the likelihood of damage to the load.

Abstract: A product display container having a plurality of panels operatively connected to define an internal space operable to receive one or more packable product items therein and a plurality of corners in the internal space, and a plurality of reinforcement structures positioned in the internal space at the corners to provide resistance of the product display container to internal and/or external loads.

Abstract: Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Abstract: An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

Abstract: The novel invention provides methods and systems for automated production of merchandising displays. The displays can be assembled in whole, shipped in whole and filled with customer-selected products in customer-selected amounts, filled with criteria-selected products in criteria-selected amounts or both.

Abstract: A dairy-free, gluten free and vegan chocolate confection and method of making the same are disclosed. In the chocolate confection of the invention, the milk solids present in traditional milk chocolate are replaced by heat-treated legume flour. The heat-treated legume flour imparts desirable flavor and texture characteristics to the chocolate confection. The legume flours have relatively low levels of sugar and high levels of protein and fiber. They are also suitable for reduced-sugar chocolate formulations.

Abstract: The present invention is a package having strengthened, reinforced lines of weakness. More particularly, the package, in its fully formed configuration, provides for a self-reinforced package and strengthened, reinforced lines of weakness for stacking and transport wherein the package is resistant to fracture at its lines of weakness due to jostling of its contents against the inside of the package and at its lines of weakness.

Abstract: A hygienic pallet suitable for use in food manufacturing is formed of a food-grade material. The pallet comprises a load supporting surface extending between pallet edges. The pallet also comprises support lips that extend upward and away from the load supporting surface and in a direction away from a pallet edge. At least two support lips can be separated to form a channel between chamfered edges of the support lips. The support lips support molds or other objects on the load supporting surface during movement of the pallet, while the channels facilitate removal of debris and liquid during use or cleaning of the pallet. The pallet further comprises a section divider that divides stacking sections of the load supporting surface. Stackable molds for food manufacturing can be placed within the stacking areas to transport the mold stacks. A method of manufacturing the hygienic pallet comprises rotational molding.

Abstract: A confection mold conveying system and methods for manufacturing of confection products, the system including a first conveyor segment and a second conveyor segment. The first conveyor segment has a first pusher bar and a series of spaced apart first pusher fingers extending therefrom. The first pusher fingers are oriented to engage confection mold trays while the first pusher bar is translated in a first direction. The first pusher fingers are re-oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in a second direction opposite the first direction. The second conveyor segment receives the confection mold trays from the first conveyor segment and can include a first rotatable shaft with a first helical channel to receive a first tab of one of the confection mold trays. Rotation of the rotatable shaft thereby continuously advances the respective confection mold tray in the first direction.

Abstract: Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

Abstract: Product displays are used to hold and present products. A method of manufacturing a product display can include forming display unit and cartridge blanks for assembly into a product display that has been designed using a product display design model executed on a computing device. A dataset of standardized units is created and includes products, cartridges, and display units. The product display design model generates product display design options that specify geometric arrangements of cartridges within display units, where the cartridges are each associated with a product type. The geometric arrangements are based on inputs that include combinations of a target total product count, a target mix ratio, product types, and a product display type. Display unit blanks and cartridge blanks used to construct display units and cartridges of the product display are formed by a manufacturing device based on a generated product display design option.

Abstract: The novel invention provides methods and systems for automated production of merchandising displays. The displays can be assembled in whole, shipped in whole and filled with customer-selected products in customer-selected amounts, filled with criteria-selected products in criteria-selected amounts or both.

Abstract: The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.