Abstract: Packaged food articles comprise at least one shaped food product disposed within sealed moisture resistant packaging. The shaped food products include an axially aligned center piece or rod as a core portion and at least one string wrapped around the periphery of the core piece. The shaped food piece is fabricated from a pliable or plastic food composition such as a sweetened intermediate moisture fruit or confection such as licorice. The center piece can be provided with a multiplicity of fins extending longitudinally about the exterior periphery of the core piece. The coiled string is peelably removable from the core piece. The combination of core piece and coiled string provide a child oriented wholesome food of enhanced play value. Methods for preparing the shaped food product are described.

Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.

Abstract: Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages (14) and co-extruding a second hot plastic food mass through a feed stem (22) received in each of the multiple passages (14) and through nozzles (42). Each nozzle (42) includes a first portion (42b) in communication with the feed stem (22) but not the passage (14) and a second portion (42a) in communication with the passage (16) but not the feed stem (22). The nozzles (42) are rotatable in gearing relation with the drive gear (70) of a servomotor (72). The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles (42), cooled, and cut into individual pieces in the form of peelably separable strands.

Abstract: Packaged food articles comprise at least one shaped food product disposed within sealed moisture resistant packaging. The shaped food products include an axially aligned center piece or rod as a core portion and at least one string wrapped around the periphery of the core piece. The shaped food piece is fabricated from a pliable or plastic food composition such as a sweetened intermediate moisture fruit or confection such as licorice. The center piece can be provided with a multiplicity of fins extending longitudinally about the exterior periphery of the core piece. The coiled string is peelably removable from the core piece. The combination of core piece and coiled string provide a child oriented wholesome food of enhanced play value. Methods for preparing the shaped food product are described.

Abstract: A food product, preferably a food ingredient in the form of dye, pigment or similar colorant in a random pattern in refrigerated yogurt, is produced by supplying the food ingredient through a supply tube (82) extending through an injection tube (80) and into a fill pipe (78) and a fill tube (28). In the preferred form, an elongated tubular member is formed around the fill tube (28) from a strip (20) of flexible material, with top and bottom seals being formed by a forming station (36). In the preferred form, the injection tube (80) extends at an angle to the fill pipe (78) such that the supply tube (82) formed of stainless steel is generally linearly straight. The fill pipe (78) includes seal flanges (78a, 78b) allowing its removal from the food material supply tubing (68) and the fill tube (28) to allow conventional cleaning of the remaining components of the apparatus (10).

Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.

Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.

Abstract: A food product, preferably a food ingredient in the form of dye, pigment or similar colorant in a random pattern in refrigerated yogurt, is produced by supplying the food ingredient through a supply tube (82) extending through an injection tube (80) and into a fill pipe (78) and a fill tube (28). In the preferred form, an elongated tubular member is formed around the fill tube (28) from a strip (20) of flexible material, with top and bottom seals being formed by a forming station (36). In the preferred form, the injection tube (80) extends at an angle to the fill pipe (78) such that the supply tube (82) formed of stainless steel is generally linearly straight. The fill pipe (78) includes seal flanges (78a, 78b) allowing its removal from the food material supply tubing (68) and the fill tube (28) to allow conventional cleaning of the remaining components of the apparatus (10).