Abstract: A closure for a container includes a base having an aperture therethrough, a membrane attached to the bottom of the base and adapted to be attached to the container to seal the opening, a pull tab positioned within the aperture and connected to the base around at least a portion of an inner periphery of the aperture by a frangible portion, and a cap connected to the base by a hinge. The base is adapted to be connected to the container such that the aperture is positioned over the opening. The pull tab is connected to the membrane, so that when a user pulls on the pull tab, the frangible portion breaks to allow removal of the pull tab to open the aperture, and removal of the pull tab causes the portion of the membrane to tear away to unseal the opening of the container. The cap is pivotable about the hinge between an open position and a closed position.

Abstract: Calories in a juice can be reduced by selectively removing more sucrose than primary sugars, for example, glucose and fructose. An acceptable flavor profile can be achieved since the primary sugars have a higher perceived sweetness than sucrose. The food product processing system for reducing calories can include multiple stages for filtering the juice to produce a clarified low-calorie juice having an acceptable flavor profile.

Abstract: A container for containing a flowable substance includes a container body, a substantially elliptical opening in the container body, and a resealable closure affixed over the opening. The container body defines an internal cavity that is adapted to contain the flowable substance therein. The opening is adapted to allow the flowable substance to flow therethrough. The resealable closure is adjustable between an open position, where the flowable substance can flow through the opening, and a closed position, where the closure obstructs the opening to prevent the flowable substance from flowing through the opening. When the closure is in the open position and the container is substantially filled with the flowable substance, the flowable substance can flow through the opening without interrupting airflow through the opening when the container is tilted over a range of tilt angles of approximately 35 degrees.

Abstract: A food product is provided which is fortified with omega-3 fatty acids. The omega-3 fatty acids include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The omega-3 fatty acids are added to the food product in a desired amount and blended sufficiently by mixing.

Abstract: Orange juice products are provided which include as a component juice extracted from a mid-season round orange cultivar having a peak harvest season in December, January and February. The preferred mid-season round orange cultivar is the Vernia cultivar. The juice extracted from such mid-season cultivar has sensory attributes which are superior to those of traditional late season Valencia round orange cultivar juice. The mid-season juice has a Brix-to-acid ratio and a color intensity at least as high as juice provided by the traditional Valencia cultivars which are harvested at the same time as the mid-season cultivar.

Abstract: The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is preconditioned with an aqueous food-grade acid, preferably citric acid. Additionally or optionally, an early bed volume or multiple early bed volumes of juice flow are at a rapid flow rate. The products obtained also are described, and they may be any deacidified citrus juice or juice blend where the pH of the juice does not rise above that of an acid food pH for the juice during deacidification. In preferred embodiments, the juice product is orange juice. In another preferred embodiment, the conditioning process is used to provide a deacidified citrus juice product while avoiding raising the pH of any portion of the juice to 4.6 or above so as to control microbial growth of the juice.

Abstract: A bridge and adapter system for a bag-in-box packaging filler is shown to include an adapter providing a quick connection between the supply line and the dispensing member of the bag-in-box packaging. A bridge is adapted to sit longitudinally across the box of the bag-in-box packaging and is adapted to engage with both the adapter and the dispensing member of the bag-in-box packaging in order to provide support of the adapter and dispensing member, therein. The adapter includes air vents which facilitate the escape of air in the bag-in-box while it is being displaced with other contents from the supply line. The upper end portion of the adapter includes a cam lock connector for connecting the supply line.

Abstract: An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.

Abstract: Orange juice is provided which includes as a component juice extracted from a very early season round orange cultivar which is not a Hamlin cultivar. The juice extracted from such very early season cultivar has sensory attributes which are superior to those of Hamlin fresh juice. The very early season juice has a Brix-to-acid ratio and a color intensity in excess of those provided by Hamlin cultivars which are harvested at the same time as the very early season cultivar. Preferred very early season cultivars are within the Seleta family or are Westin cultivars or are Ruby Nucellar cultivars.

Abstract: A method for direct steam pasteurization and de-oiling of citrus juice, and more particularly, orange juice, is provided. In a further embodiment, a method for direct steam pasteurization and flash cooling of citrus juice is provided. The method removes certain undesired flavor components and retains certain desired flavor components and products having enhanced sensory characteristics result.

Abstract: Citrus juice beverages having an oil soluble flavor antioxidant added thereto are provided. A tocopherol antioxidant, other than alpha-tocopherol, is added to a citrus juice beverage, such as orange juice, to preserve the flavor sensory attributes of stored juice without deteriorating the initial flavor sensory attributes of the juice.

Abstract: A method and system incorporates a warming tunnel closely downstream of a hot filling apparatus which is set up to fill relatively small volume capacity polymeric containers of not greater than 12 fluid ounces. The hot filled containers are conveyed through a warming tunnel which provides a heated environment which is higher in temperature than the environment, thereby maintaining the temperature of the beverage within the containers at an adequate temperature for an adequate time so as to complete needed heat treatment of the beverage in each such small container.

Abstract: Disclosed is an improved poultry feed diet composition and uses incorporating the feed composition. The feed composition includes byproduct or waste material from citrus juice extraction. The citrus byproduct or waste is at a concentration characteristic of a feed supplement. These feed supplements improve poultry characteristics and enhance feed conversion when compared with traditional poultry feed diets or supplements which rely on components that are not in their respective native states as present in citrus byproduct from juice extraction equipment.