Abstract: This invention describes the transient incorporation of CO.sub.2 gas into fruits and vegetables so as to enhance their flavor. The fruits and vegetables are exposed to a strongly CO.sub.2 environment for a specified amount of time and within a specific temperature range. After this exposure the foodstuffs so exposed will have incorporated some of the CO.sub.2 to which they were exposed to and develop a more effervescent and/or tangy flavor through the uptake of the CO.sub.2 to form carbonic acid. This enhancement in flavor is a direct consequence of CO.sub.2 exposure.

Abstract: A process of preparing a shelf stable pasta having a moisture content of from about 15 to about 35% which comprises preparing a fresh pasta, steaming the fresh pasta, partially drying to a moisture content of from about 15 to about 35%, coating the partially dried pasta with a solid humectant in particulate form before or after placing in a package, and packaging the pasta in a container optionally under modified atmospheric conditions.

Abstract: In a preferred embodiment, a system for collecting and segregating particulate food debris from the whole pieces in a packaged food product, and a system to facilitate and ease the opening of the sealed plastic/cellophane/other packaging material within an outer cardboard food box, including: an inner bag; a system of small filter holes perforating the bottom of the inner bag; an outer bag adhered thereon; a system where the composite inner and outer bags are adhered to the inside and toward the top of the cardboard box, in order to maintain a food debris collection pocket at the base of the two-bag system; two gripping devices, of a style/type to include but not limited to, a pull-ring or pull-tab; and a system for affixing the gripping devices directly opposite one another on the outside and at the top of the sealed composite double-bag packaging material, to facilitate breaking the plastic packaging system's hermetic seal.

Abstract: A lollipop storage assembly is provided including a housing being selectably opened and closed. Also included is a sucking drop having a stick coupled thereto and extending therefrom. The stick is slidably connected to the housing.

Abstract: A method of adding flavor essences, aromas, and concentrates to beverages. These essences aromas, and concentrates, or any other flavors or flavor mixtures are added to the beverage after it has been filled to volume in a container and just prior to the final sealing of the container with a closure or lid. A rotary liquid dispensing machine deposits small quantities of flavor materials and a vacuum scavenging system reclaims residual flavors from dispensing nozzles prior to a next filling cycle.

Abstract: A cartridge which contains a substance for preparation of a beverage and for use for preparation of the beverage. The cartridge has a base, a wall, a rim and a cover. The wall extends from the base to form a cup shape which is substantially a frustum shape, the rim extends from the wall and has a diameter greater than the base and the cover is welded to the rim to contain the substance in the cartridge. The base further has sheared areas thinned, with respect to a base remainder, which extend to define arrangements which are spiral, substantially sinusoidal portions, radial segments and concentric arcs of a circle and which, along a line of each sheared area to define thickness, have a thickness which varies along the line, the sheared areas providing, upon extraction of the substance in the cartridge under pressure, openings through the base for filtering and obtaining the beverage.

Abstract: A package for sliced food product comprising a bottom wall, a top wall, opposite sidewalls and opposite end walls, wherein the package includes a flap which comprises portions of the top wall and/or an adjoining sidewall of the package, and which is movable between a closed position and an open position to selectively facilitate access to the package interior. The package is preferably made of a thin, flexible plastic material. The flap is removably retained in closed position by a peelable seal extending along one or more edges of the flap, or at least along portions thereof. The package is configured so that when the flap is in open position, the sliced food product is accessible from the side, which facilitates engagement of slice edges and subsequent separation thereof, as well as removal of the slices without undue distortion. This makes the package particularly useful in conjunction with packaging of certain sliced cheeses, although the package may also be useful with other products as well.

Abstract: Long, thin and tubular quick cooking pasta having, in transverse section, a wall thickness of between 0.60 and 1.1 mm and teeth on the inner surface of the tube, which are longitudinal and parallel, having a height of between 0.3 and 1.6 mm and having a height to wall thickness ratio of between 0.4 and 2.

Abstract: A multiple-compartmented cat food serving system for simultaneously introducing at least two differently flavored cat food products in a manner which allows the cat owner to determine which foods appeal to the cat and which foods do not. In accordance with an illustrative embodiment of the inventive system, different flavors of cat food products are supplied at the point of purchase in respective compartments of a sealed, multiple-compartmented receptacle. If desired, one of the receptacle compartments may be supplied empty so that the cat owner may fill it with a small quantity of water for consumption with the meal. In order to allow the cat owner to ascertain whether a particular flavor is not being eaten by his or her cat, each compartment of the receptacle has associated therewith indicia to identify the flavor of the food product contained therein. If one or more newly introduced flavors of cat food do not appeal to the cat, then the owner may avoid purchasing and serving those flavors in the future.

Abstract: The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties. Starting ingredients necessary for producing the ice cream mix are mixed together, whereafter the mix is heat-treated or otherwise treated so as to exterminate micro-organisms, in particular pathogenic bacteria, present in the mix. The thus treated mix is expanded and subsequently packed in packages ready for distribution. Ice cream mix produced according to this method has extended shelf-life and can be stored in the unfrozen state for long periods of time with retained pristine freshness qualities, without any requirement of cold storage at extremely low storage temperatures.

Abstract: The present invention relates to the flavoring of various foods and comprises a rod, materials disposed along an outer surface portion of the rod for flavoring the food item, and a binder for releasably retaining the flavoring materials in position on the outer surface portion of the rod during preparation of the food item. In one preferred embodiment of the present invention, the flavoring materials are releasably bound to the outer surface of the rod by a binder consisting essentially of partially hydrogenated cotton seed oil, partially hydrogenated soybean oil and soybean lecithin. In a further embodiment of the invention, a protective sheath is provided that covers the rod during insertion into the food item.

Abstract: The present invention relates to a method for long term storage of pickles in an environment free of brine or other liquid media. The method includes treating cucumbers in a brine solution at a temperature of about 195.degree. F. and then storing for about 24-72 hours at refrigeration temperatures to make pickles. The brine includes a preservative such as sodium benzoate. The brine is drained from the pickles. The pickles are packaged in a container free of brine or other liquid media at refrigeration temperatures.

Abstract: Dual state packaging may be implemented with a tray having a peripheral flange adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: A method for packaging fruits and vegetables, where a fruit or portion of a fruit, or a vegetable or a portion of a vegetable are packaged forming a wrapped product for transport or storage, the wrapped product having an open surface area of at least two-percent. The method comprises perforating a shrinkable film having a pre-shrunk size and a shrunken size with a plurality of apertures so that the apertures are spaced at selected positions on the pre-shrunk size of shrinkable film. The fruit or the vegetable is then enclosed in the pre-shrunk size of the shrinkable film so that when the pre-shrunk size is converted to the shrunken size, the shrunken size film forms a tight enclosure around a portion of the fruit or vegetable, such as a crown portion, and has a girdle of apertures around an open area of the fruit or vegetable, such as a stem area.

Abstract: A boil-in-a-bag pouch provided with a handle for grasping and lifting the pouch and including a easy opening mechanism The opening of the pouch is facilitated by a longitudinal line of weakness spaced a short distance from one longitudinal edge of the pouch in combination with either a lateral cut from the edge of the pouch to the line of weakness or one or more interruptions in the lateral seals used to form and seal the pouch through which the line of weakness passes. The interruptions in the lateral seal are small enough to prevent egress of the product from the pouch and are located so as to permit the pouch to be torn open along the line of weakness through the interruptions in the lateral seals. In this manner, a pouch is provided that has both a handle and an easy opening feature.

Abstract: Methods and devices for flavoring liquids are disclosed. Flavoring solids such as particulate coffee solids are packed into an impermeable container, preferably occupying most or all of the available volume. Absorbed in the solids is a quantity of extractant liquid, preferably alcoholic liquor but others are possible. The amount of extractant is no more than can be taken up by the solids; there is no free liquid. The extractant pre-extracts flavoring components from the solids. One or more seals are removable to expose openings of the container. The openings may be closed by an integral filter, or a filter may be provided by an auxiliary device which holds the container. With the seals removed, the solids charge can be rinsed with liquid to be flavored, washing out the pre-extracted flavoring components.

Abstract: A sealed cartridge, which need have no marks for weakening and inside which, no filter is needed, contains a substance, such as roasted and ground coffee, for being extracted under pressure. The cartridge has a cup having a base and a lateral wall extending from the base to a lip which extends laterally away from the wall about a cup opening, and the cartridge has a cover sealed to the lip to cover the opening. Either the cover or the base provides a tear face which is torn under stress during extraction of the substance under pressure for preparation of a beverage.

Abstract: An edible bun having a substantially elongated configuration. The bun has a base wall, a pair of integrally extending side walls and a pair of integrally extending end walls. The base walls, the side walls and the end walls define an open top food receiving cavity. Each side wall has a lower section and an upper section. The thickness of the upper section is relatively smaller than the thickness of the corresponding lower section. The open-top food receiving cavity is thus generally divided into two superposed compartments. The lower compartment is typically adapted to receive a sausage while the upper compartment is adapted to receive conventional condiments. The upper peripheral edge of the upper section preferably has an inwardly oriented retaining lip.

Abstract: A chewing gum packaging system comprising a container that contains a volatile-flavor adsorber and at least two flavors of chewing gum. The volatile-flavor adsorber prevents the flavors of the gums from cross-contaminating each other by adsorbing the volatile flavor components from each gum while the gum is stored in the package.

Abstract: An apparatus for dispersing a substance in a liquid beverage contained in a container includes a receptacle containing the substance formed in the interior of the container and an opening tab attached to the top of the container for bursting the receptacle to disperse the substance and for opening a pour panel in the top of the container so that the liquid beverage can be drunk from the container. The receptacle is formed of a flat sheet of an elastic material that is joined at opposite edges thereof to form a burstable seam. One end of the receptacle is a beak that causes the seam to burst upon engagement with the opening tab.