Abstract: Head cooling aid device comprises a strip of flexible material having a series of laterally spaced air flow passageways extending completely through the width of the strip for allowing air to flow through the passageways. At the approximate center of the length of the device is an inwardly facing recess or cavity that substantially spans the space between the wearer's eyes to avoid the pinching-off of blood flow to the wearer's head in this region caused by tight cap headbands resulting in poor blood circulation in this region that may cause over-heating of the head and/or excess sweating. The device can either be attached to an inner surface of a front portion of a cap headband or be made an integral part of the front portion of the cap headband to promote air flow into the cap through the passageways and out through top vents in the cap when worn to contribute to cooling of the top of the wearer's head.

Abstract: Head cooling aid device comprises a strip of flexible material having a series of laterally spaced air flow passageways extending completely through the width of the strip for allowing air to flow through the passageways. At the approximate center of the length of the device is an inwardly facing recess or cavity that substantially spans the space between the wearer's eyes to avoid the pinching-off of blood flow to the wearer's head in this region caused by tight cap headbands resulting in poor blood circulation in this region that may cause over-heating of the head and/or excess sweating. The device can either be attached to an inner surface of a front portion of a cap headband or be made an integral part of the front portion of the cap headband to promote air flow into the cap through the passageways and out through top vents in the cap when worn to contribute to cooling of the top of the wearer's head.

Abstract: A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed therefrom leaving behind the pulp material. The pulp material is dried to contain no more than about 5% moisture after treatment by way of dehydration or freeze drying. In one embodiment the pulp food product comprises a base vegetable, between about 55-100% by weight, a color vegetable, between about 0-20% by weight, a flavor vegetable and/or fruit between about 0-20% by weight, and additional flavor ingredients between about 0-5% by weight. The process provides for processing raw fruits and/or vegetables through an extractor to substantially separate juice and pulp, mixing the pulp, shaping the pulp into structures, including granules, chips, sticks etc., and drying the shape pulp to no more than 5% by weight of moisture.