Abstract: An ice cream confection comprising an edible cone, a fresh, peeled, banana portion frictionally mounted within the cone; and a layer of soft ice cream, supported by the cone, covering the banana portion. The invention is also directed toward a method of making the confection.

Abstract: A combination drinking straw and edible plug, the edible plug includes a body formed of a fondant mixture containing water, glucose and sucrose. There is not less than 30 parts of glucose and not more than 220 parts of glucose for every 100 parts of sucrose. The body has not less than 2% water and not more than 6% water by weight.

Abstract: Device of the feeding-bottle type comprising: an external tubular body (1) having an open extremity (1b); a flexible capsule or container (3) housed or capable of being housed within said tubular body and presenting also an extremity (C) which is open or arranged to be opened; means(2, 42) allowing to communicate with environmental air, the space (D) existing between said flexible capsule (3) and the body (1); a specific teat (12) mounted or conformed to be mounted ahead of the openings (A, C) of said body (1) and said capsule (3); and an intermediary non-return valve (5) arranged between the open extremity (C) of said capsule (3) and the base of said teat (12) and delimiting with the latter a dispensing chamber (F); characterized in that a second valve (19, 20) is provided in the nipple piece (15) of the teat (12), between the dispensing chamber (F) and the outlet perforations (18) of said teat, said second valve (19-20) allowing the passage of nutrient liquid towards said outlet perforations (18) and opposi

Abstract: The present invention provides a peelable laminate suitable for cook-in packaging and a method of cooking a food product. The method includes the steps of:a) enclosing a food product in the peelable laminate, the peelable laminate having(1) an edible film in contact with the food product, and(2) a protective film peelably adhered to the edible film; andb) heating the enclosed food product to at least partially cook the food product, the edible layer adhering to the at least partially cooked food product with an adhesive strength which is greater than the force required to peel the protective film from the edible film. In this manner, the protective film can be peeled from the edible film after cooking without product loss due to adherence of food particles to the film. Furthermore, the peelable laminate prevents or minimizes cook-out and allows a modifier to be transferred to the food product via the edible film during the cooking process.

Abstract: A combination comprising a bunch of tomatoes on-the-vine contained in a closed wrapping is provided for retail sale to a consumer. The tomatoes are wrapped without detaching each tomato from a common stem and a bunch of at least about 3 substantially ripe tomatoes are kept together. The wrapping advantageously has a cone shape and air openings to accommodate the bunch of tomatoes on-the-vine. The tomatoes are shipped from the grower to the consumer without damage from handling during packing and transportation using the present wrapping and shipping boxes having a bulb-like, cushioning layer of material simulating a lower layer of tomatoes.

Abstract: Edible foodstuff wrapping foil comprises collagen wherein the foil contains finely powdered spices as an integral ingredient.

Abstract: A method for packaging products susceptible of absorbing carbon dioxide, in particular perishable food products. The method comprises the step of inserting a product in a containment package and the step of sealing the package. Before sealing, a preset amount of solid-phase carbon dioxide is introduced in the containment package. The sublimated carbon dioxide is then absorbed by the packaged product, avoiding collapse of the package.

Abstract: A container for heating frozen French fries in a toaster. The frozen French fries preferably have a moisture content by weight ranging from 35% to 55% prior to heating in the toaster. The container comprises an upright structure adapted to removably fit into a vertical slot of a conventional toaster and be supported by the toaster during a toaster heating cycle. The upright structure has a front and back connected to a closed bottom. The front and back have side edges and apertures through the front and back for passing heat from the toaster to frozen French fries located inside the container and for passing steam from heated French fries to outside of the container. The container has an openable end to permit removal of the French fries after heating. The closed bottom forms a drip trough for collecting drippings from the French fries.

Abstract: A container assembly for housing liquid products and a prize therein which may be distributed with non-prize bearing containers comprising: a can for containing the liquid product in an interior chamber thereof, and a prize-holding subassembly positioned within the interior chamber for retaining a prize therein. The prize holding subassembly includes a tether for supporting the prize assembly. The tether includes a hair-pin shaped spring portion defining legs, and foot portions extending from those legs. A proximal end of the tether on one of the foot portions engages a gate on the underside of the can closure, and compresses the spring portion into a cocked, position. When the closure is opened, the gate releases the proximal end of the tether so that it may pop up through the open end of the can for gripping by the consumer. A distal end of the tether on the other end of the tether supports a prize container which is manually removable from the can with the tether.

Abstract: A beverage containing sugar is carbonated by first placing the beverage and a small amount of yeast in a bottle. A small paper disk impregnated or coated with a yeast-killing sterilizing agent such as sodium metabisulfite is attached to the underside of a bottle cap. The bottle is then sealed with the cap and stored in an upright position with the bottle cap holding the disk above the beverage. After the yeast has fermented a sufficient amount of the sugar to adequately carbonate the beverage, the bottle is shaken for a time to allow the beverage to rinse the yeast-killing agent from the disk. As the agent mixes with the beverage, it kills the yeast in the bottle, thereby terminating fermentation of the sugar.

Abstract: A food package that includes a concealed eating utensil is provided. The package comprises a can body containing a quantity of food with a cover removably secured to the can to enclose one end of the can and to provide a storage compartment between the end of the can and the cover. A folded eating utensil is contained in the storage compartment. The utensil has two portions: a functional end portion (spoon, fork or knife) and a handle portion with a joint between them for enabling the utensil to be folded for storage in the compartment. The term "joint" is used broadly herein to include any form of connection, e.g., a hinge or complete separation of the handle from the functional end portion of the utensil with a socket connection therebetween. Utensil retaining members can be provided inside the cover for engaging portions of the utensil to hold it in place.

Abstract: The food component transfer sheet of this invention comprises(i) a water- and heat-resistant base sheet in the form of a continuous ribbon extending in one direction,(ii) a layer of granules, powders and/or chips of a food component to be transferred as disposed repeatedly along the length of said ribbon with a ligation interval between repeats, and(iii) a glue layer made of an edible water-soluble macromolecular substance as disposed between said base sheet and said food component layer.Casings fabricated from this food component transfer sheet can be easily gathered and mechanically clipped with the same clips as used for conventional casings so that the production of ham and other food items is greatly facilitated.

Abstract: An egg-shaped container for containing an egg-shaped lollipop immediately after manufacture, during inventory storage, at point of sale and after partial consumption, both when stored separate from and when carried by the user, is disclosed herein.

Abstract: Dehulled brown unmilled rice is exposed to ozone gas in an ozone and air gas mixture. The exposed brown rice is stored for at least a day to sufficiently affect the bran before subjecting the exposed rice to a typical milling process. The milling of the exposed brown rice results in reduced breakage and thus increased head rice yield to economically attractive levels.

Abstract: A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, sealing the pasta in a container, and thermally pasteurizing the pasta while it is in the container using conventional thermal processes or microwave treatment. The pasta thus produced is shelf-stable under non-refrigerated conditions and has an equivalent or better texture, color and flavor than commercially available, fresh refrigerated pastas.

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. No Drawings.

Abstract: A coffee pack and method of packaging a coffee product. The coffee pack comprises a shell that forms separate coffee and aroma compartments with a small communicating hole or channel between the compartments. A quantity of a particulate coffee product, preferably soluble coffee, is located in the coffee compartment, and a quantity of a coffee aroma liquid containing aromatic volatiles, preferably coffee oil, is disposed in the aroma compartment. The communicating hole or channel between the compartments allows the aromatic volatiles to pass from the aroma compartment to the coffee compartment, without allowing any mixing, or at least any substantial mixing, in the coffee compartment between the coffee product and the coffee aroma liquid.

Abstract: A method of preparing raw molluscan shellfish meat in the shell or out of the shell is disclosed which employs a mild heat treatment and cold storage for the destruction of harmful pathogenic bacteria such as Vibrio Vulnificus. The raw molluscan shellfish, such as Oysters, arrives at the processing plant in a refrigerated state. The product is then culled, cleaned and graded into categories according the product size. The product is then enveloped in a polymer or metalized film bag to isolate the product. The bagged product is then placed on a rack which is then lowered into a circulating bath of water at a sufficient temperature and duration to kill the pathogens yet leave the meat in a raw state. The rack is then removed from the heated water bath and placed in a cold water bath with a continuous flow for a time period. The rack is removed from the cold water bath. At no time did the hot or cold bath waters come in contact with the bagged mollusk (product).

Abstract: A food wiping condiment container for removing excess condiment from a food article after being dipped thereinto. The condiment container has a body, a thin, flexible cap sealingly attached to the body, and a tear-away strip attached to the cap. When the tear-away strip is torn from the cap, a slit is formed in the cap with mutually opposed slit edges. When a food article is partially inserted into the condiment container through the slit, the slit edges of the cap wipe against the food article. Accordingly, after the food article is partially dipped into a condiment stored inside the condiment container, the slit edges of the cap wipe against the food article to limit the thickness of condiment adhering to the food article as it is moved therepast.

Abstract: The invention provides an infusion package comprising a closed bag (1) containing an infusible substance for infusion in a liquid, the bag being formed from panels (2,3) of porous material sealed together at their peripheral margins (4); and a pair of drawstrings (11, 12), each of which extends into the interior of the bag through a seal between the panels at a first location (13,14) on the peripheral margins, and extends across the interior of the bag to an anchoring point at a generally opposed location on the peripheral margins without any intermediate interengagement with the said panels of the bag; and wherein each drawstring is anchored by being held between two sealed together portions of the panels, the arrangement being such that pulling the drawstrings in generally opposite directions causes the bag to collapse, thereby to express liquid absorbed by the infusible substance during infusion. The infusion package is preferably a tea bag or coffee bag.