Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.

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: A process of forming 3-dimensional food products, such as cereal products, includes providing cooked dough that is injected into a mold to form a 3-dimensional piece of food product. The shape of the 3-dimensional food product is controlled by the configuration of the interior surfaces of the mold. The mold may be a hot mold or a cold mold. The use of a hot mold causes the dough in the mold to expand, forming an expanded 3-dimensional food product. The use of a cold mold forms an unexpanded 3-dimensional food product.

Abstract: A method of impregnating surfaces of objects with particulates comprising optionally, applying a liquid or semi-fluid binder to the objects to form pre-coated objects; adding the objects and particulates to a rotatable drum having at least an inlet, a length (L) and a diameter (D), the drum comprising at least 1 flight; and rotating the drum wherein each flight lifts and then drops the objects and particulates, wherein the impact of the falling objects and particulates drives the particulates into the objects or into the coating of the pre-coated objects.

Abstract: A multiple cup container device for separately storing two consumables to be later consumed together, has a first cup for storing a first consumable and a second cup for storing a second consumable. Each cup has a flange about its open end. The first cup's flange has a recess therein within which the second cup flange is nested. The nested flanges provide a continuous flat surface there across without any gaps between the flanges. A removable cover seals the container device and removably secures the second cup within the first cup. After removal of the cover, the second cup can be removed from the first cup. The second consumable may then be dispensed within the first cup to allow both consumables to be consumed from the first cup.

Abstract: A package for a microwaveable food product has a pair of sidewalls each having an inner layer formed of a generally microwave transparent material, and an outer layer formed of a generally non-microwave transparent material having high oxygen barrier properties. A layer of adhesive is disposed between the two layers, bonding the layer together in a peelable bond. The inner layers are positioned adjacent to each other and sealed together adjacent to the peripheral edges of the sidewall to thereby seal a microwaveable food product therein. Prior to heating, the non-microwave transparent outer layer is peeled off the sidewalls of the package.

Abstract: A food bar fragility testing apparatus tests the fragility characteristics of a food bar specimen. The specimen is placed on first and second support rods with one end of the specimen abutting a sidewall of the frame of the tester. The support rods are spaced from the sidewall parallel to each other and the sidewall. A pivotal arm with a force applying surface engages the food bar specimen and bisects distance between the support rods. A press generates a force that is transmitted to the food bar specimen through the arm to determine if the food bar specimen can withstand the force without fracturing. The apparatus can also be used to classify relative fragility among specimens of various compositions. The apparatus is adaptable to allow use of a free weight, to rather than a press, to generate a force to thereby provide a portability feature.

Abstract: Food products and methods of production, specifically RTE cereals of reduced density and enhanced perceived sweetness and methods of production are provided. The present invention relates to RTE cereals of reduced density and enhanced perceived sweetness without increasing the amount of total sugar of the cereal piece. By reducing the amount of sugar in the base cereal mix and adding a substantially equivalent amount as a coating, the cereal piece exhibits reduced density and enhanced perceived sweetness.

Abstract: Provided is a novel edible composition capable of forming a gel that is effective as a gel carrier for food ingredients. Food ingredients are substantially coated with the gel of the present invention. The gel forms a barrier on at least a portion of the food ingredient, thereby becoming a carrier of the food ingredient. During retort, the gel carrier protects the food ingredient from becoming overcooked and/or overprocessed.

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 method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients after the base liquid has been pasteurized by, for example, thermal heating. The flavor can be added to a continuous stream of the base liquid after a thermally processed hot-fill beverage base liquid is made up. A return loop conduit of the hot-fill beverage base liquid portion of the system is capable of diverting the heated hot-fill beverage base liquid in a stable state, that is, at the desired temperatures ready for continued beverage production, while the flavor may be switched over in a downstream flavor dosing portion of the system. The system may be used to produce a desired batch of flavored beverage by producing a first flavor, cleaning only that portion of the system to remove the first flavor and then changing over the flavor additive component to a desired second flavor.