Abstract: A flavoring receptacle contains a predetermined portion of flavoring agent for sale and use in conjunction with a compatible pre-packaged unflavored beverage of appropriate relative volume. The flavoring receptacle is generally elongate and tubular in shape and contains end caps. The flavoring receptacle is thereby adapted for use as a straw. Passage of the unflavored beverage through the flavoring receptacle provides for mixing with the flavoring agent to produce a flavored beverage.

Abstract: Packaging for microwavable convenience foods, such as tamales, and a related method for microwave steam heating or cooking of such foods. The food packaging includes an unvented, sealed, stretchable plastic bag enclosing a food product and a moisture pad which is placed on top of the food product. The pad serves to shield the food product from direct microwave radiation, and to provide a source of steam generated by absorption of the waves in the water of the pad.

Abstract: This invention relates to a novel method for the storage and transport of fresh fruit, vegetables and cut flowers. More particularly, this invention pertains to a novel method to prolong the postharvest life of such horticultural produce that is packaged in a modified atmosphere by the inclusion of a small amount of nitric oxide gas into the package.

Abstract: Methodology for packaging and packages for meat or other foodstuffs in a carbon dioxide rich low oxygen environment by including without the packages carbon dioxide generating material and oxygen removing material where the production of carbon dioxide is not dependent upon removal of oxygen.

Abstract: Instant menu pack having a substantially tray-like base part, whose circumferential side wall diverges outwards from a substantially flat bottom towards the upper edge thereof and passes there into an outwardly projecting, substantially flat, bottom-parallel, circumferential marginal flange, an instant menu filled into the base part having at least two components with a different consistency, which is preferably pre-cooked and deep-freezable after filling into the base part, and a sealing foil sealed onto the marginal flange after filling the instant menu, characterized in that the base part is made from a material permeable to microwave energy and which can absorb water at least in its surface layer facing the instant menu and whose thermal expansion coefficient in the temperature range between −20° C.

Abstract: This invention relates to an apparatus for baking letters of the alphabet and/or numerals. The apparatus includes a cake pan blank foldable into a cake pan, a grid insert template and one or more space-occupying insert blanks foldable into space-occupying inserts. The grid template insert contains removable grid-defined sections which sections are selectively removable so as to leave openings in the grid template insert. The space-occupying inserts are interfitted with the openings and the grid template insert and space-occupying inserts are then placed into the cake pan so that the volume of the cake pan not occupied by the space-occupying inserts takes the shape of a letter or numeral for receiving batter.

Abstract: A novelty candy product comprises a cylindrical barrel having mounted therein a hard candy portion slidable relative to said barrel. The barrel includes an open mouth end removably covered by a cap which is frictionally or otherwise retained in closing relation of the mouth. The end of the candy portion remote from the mouth carries a valve member which is yieldably urged toward the mouth by a coil spring. The barrel includes, at a position adjacent the mouth, a valve seat. When the cap is removed the coil spring projects the candy through the mouth and the valve into sealing engagement with the valve seat whereby syrups developed in the course of consuming the product are precluded from entering the interior of the barrel.

Abstract: A device and method for adding the perception of flavoring to a product that is consumed from a receptacle. The device is a cover for a receptacle, wherein a person can drink from a receptacle through the structure of the cover. The receptacle cover is scented with a desired fragrance. Furthermore, the receptacle cover is shaped so that a portion of the cover enters the mouth when a person is drinking through the receptacle cover. A person who consumes a product directly from the receptacle will bring the receptacle cover to his/her mouth. As the receptacle cover is taken within the mouth, the receptacle cover scents the air contained within the mouth. Simultaneously, the portion of the receptacle cover outside of the mouth scents the air surrounding the outside of the nose. By scenting the air inside the mouth and outside the nose, the nose is saturated by the desired fragrance and a more effective olfactory sense deception is obtained.

Abstract: A food packaging system that includes a jar with a mouth opening and a food holding chamber, a screw on lid that is securable over the mouth opening of the jar, and a resilient cupped lifting basket assembly that is positionable within a food holding chamber of the jar. The resilient cupped lifting basket assembly includes a resilient, cupped shaped, molded plastic, basket element and a rigid rectangular cross-sectional, grasping rod. The resilient, cupped shaped, molded plastic, basket element has a resiliently flexible, raised circumferential lip, a plurality of drain holes formed entirely therethrough and a centrally positioned rod connecting disk. The system optionally includes at least one resilient, cup shaped lifting attachment.

Abstract: Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in good condition without spoiling for more than 1 month. For some fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months while other fruits and vegetables are preserved by 5 day pressure treatment at 175 Mpa (25,000 psi). Meat and seafood is preserved by pressure treatment in various marinades. Because no heat is used foods retain much of their firmness and texture.