Abstract: A package for large volumes of flowable solids may comprise 2 or more distinct packages of smaller volume. The 2 or more distinct packages may be bound together to minimize changes in center of gravity during handling. The packages may be bound together by an overwrap. The overwrap may have discontinuities. A method of packaging large volumes of flowable solids by temporarily reducing effective headspace to minimize changes in center of gravity during handling.

Abstract: Substantially triangular shaped container bottoms include a bottom wall with a concave surface. The container bottom can be used with a container body having an interior chamber for receiving at least one article. Exemplary embodiments include a container bottom attached to a container body wherein the container bottom includes a central surface area that is inwardly concave towards an interior chamber of the container body. Methods of loading a plurality of articles in a container are also provided.

Abstract: A method of loading a plurality of articles in a container. The method can include providing a container having a body and defining an interior chamber, providing a stack of articles comprising snack pieces having a convex surface, inserting the stack of articles at least partially into the interior chamber, and reorienting the leading article by forcing the leading article against the inner surface such that the convex surface of the article cooperates with the inner surface.

Abstract: An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.

Abstract: A method of loading a plurality of articles in a container. The method can include providing a container having a body and defining an interior chamber, providing a stack of articles comprising snack pieces having a convex surface, inserting the stack of articles at least partially into the interior chamber, and reorienting the leading article by forcing the leading article against the inner surface such that the convex surface of the article cooperates with the inner surface.

Abstract: Substantially triangular shaped container bottoms include a bottom wall with a concave surface. The container bottom can be used with a container body having an interior chamber for receiving at least one article. Exemplary embodiments include a container bottom attached to a container body wherein the container bottom includes a central surface area that is inwardly concave towards an interior chamber of the container body. Methods of loading a plurality of articles in a container are also provided.

Abstract: An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.

Abstract: An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.

Abstract: Reduced-fat, low-moisture lipid-based fillings. The lipid-based fillings can be used in a variety of food products. The low moisture, reduced fat, lipid-based filling comprises at least about 20% non-digestible lipid and other suitable optional ingredients. The filling has a water activity of less than about 0.6 and has at least about 20% less digestible fat than a comparable full-fat lipid-based filling. In one embodiment, the filling is a cheese filling. The low moisture, reduced fat, lipid-based cheese filling comprises: (a) from about 20% to about 60% non-digestible lipid; (b) from about 20% to about 75% dehydrated cheese powder; and (c) from about 0% to about 55% bulking agent. The fillings can be used with any suitable substrate to form a food product.

Abstract: The present invention relates to snack pieces having an improved dip containment region for providing improved dip holding containment region. More particularly, the present invention relates to snack pieces having an improved dip containment region for providing improved dip holding containment region with a separate grip region that avoids messy finger contact with the dip by a user. Even more particularly, the present invention relates to snack pieces having an improved dip holding containment region with a grip region that avoids messy finger contact with the dip that is readily communicated and discernible to the user by the shape of the snack piece and a method to make such a snack piece.

Abstract: A membrane lid with a surface with a substantially triangular-shaped perimeter. The perimeter includes first, second and third corner portions, wherein each corner portion is bisected by an imaginary line. The membrane lid further includes a projection with a tab and adapted to initially direct a lifting force to at least one of the corner portions. The projection either extends outwardly from the perimeter such that the projection is non-symmetrically disposed with respect to the imaginary line of any adjacent corner portion, or the projection extends non-continuously from an adjacent corner portion and is substantially symmetrically disposed with respect to the imaginary line of the adjacent corner portion. Containers are also provided with a lip having a substantially triangular-shaped horizontal cross-section.

Abstract: Substantially triangular shaped container bottoms include a bottom wall with a concave surface. The container bottom can be used with a container body having an interior chamber for receiving at least one article. Exemplary embodiments include a container bottom attached to a container body wherein the container bottom includes a central surface area that is inwardly concave towards an interior chamber of the container body. Methods of loading a plurality of articles in a container are also provided.

Abstract: A substantially triangular-shaped over-cap includes a body having a substantially triangular-shaped perimeter with three perimeter corners and three perimeter sides. The over-cap also includes a skirt with a skirt corner extending substantially downwardly from one of the perimeter corners. The skirt corner includes at least one inner extension extending toward an area adjacent the body.

Abstract: Reduced-fat, low-moisture lipid-based fillings. The lipid-based fillings can be used in a variety of food products. The low moisture, reduced fat, lipid-based filling comprises at least about 20% non-digestible lipid and other suitable optional ingredients. The filling has a water activity of less than about 0.6 and has at least about 20% less digestible fat than a comparable full-fat lipid-based filling. In one embodiment, the filling is a cheese filling. The low moisture, reduced fat, lipid-based cheese filling comprises: (a) from about 20% to about 60% non-digestible lipid; (b) from about 20% to about 75% dehydrated cheese powder; and (c) from about 0% to about 55% bulking agent. The fillings can be used with any suitable substrate to form a food product.

Abstract: Reduced saturated fat lipid-based fillings. The fillings comprise: (a) at least about 20% lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings can additionally comprise other suitable optional ingredients. In one embodiment, a cheese filling comprises: (a) from about 20% to about 60% lipid; (b) from about 0.5% to about 35% crystallizing lipid; (c) from about 20% to about 75% dehydrated cheese powder; and (d) from about 0% to about 55% bulking agent.

Abstract: Filled snacks, particularly filled snacks having creamy lipid-based fillings and crispy-crunchy shells. The creaminess of the filling is maintained even though it is subjected to heat during co-baking with the shell. In one embodiment, the filled snack comprises: (a) an outer shell of from about 0.07 to about 0.3 inches after baking; and (b) a lipid-based filling having a viscosity of less than about 10,000 cP before baking. In a preferred embodiment, a lipid-based nut filling is prepared from a process comprising the steps of: (1) providing a nut paste; (2) defatting a first nut paste portion to form a defatted nut flour; (3) milling the defatted nut flour to form a mono-modal nut solids flour; and (4) refatting the mono-modal nut solids flour to form the nut filling by combining the mono-modal nut solids flour with a re-fatting ingredient selected from the group consisting of added oil, a second nut paste portion, or mixtures thereof.