Abstract: Vertical fill and form bags fabricated from flexible packaging film are provided with at least one transverse seal at an oblique angle. Upon opening, the oblique angled seal provides a natural use easy pour dispensing feature. The bag is intuitively and ergonomically easy to use to facilitate controlled pouring without spilling. The bag are especially useful for bulk particulate contents especially consumer food products such as ready-to-eat cereals for use in food service venues such as universities and hospitals. Apparatus and method of preparation for the productions of the easy pour bulk bags are described including using transverse sealers at least one of which is oriented at an angle such as to impart the oblique angled transverse seal.

Abstract: A layer cutting apparatus comprising a tray having an interior defined by a bottom and sidewall. A sleeve is at least partially disposed in the interior of the tray and a cutting line is attached to the sleeve. The cutting line is configured to be removed from the sleeve by pulling the line away from the tray at one point of the sidewall.

Abstract: Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.

Abstract: Disclosed are methods for preparing battered and breaded comestibles, e.g., fish, and fried food products prepared therefrom which exhibit reductions in cooking fat absorbed during frying. The comestibles are prepared by applying an aqueous solution comprising about 25% to 35% of a film forming agent, e.g., gelatin or certain starches in amounts sufficient to provide weight ratio (dry basis) of agent to coating of about 0.15:1 to 0.55:1. Optionally, the coating can be subsequently dried, e.g., forced hot air convection at 250.degree. F. to 700.degree. F., (121.degree. C. to 371.degree. C.). Coated comestibles can contain a batter ranging from about 0.10:1 to 0.85:1 and breading to comestible weight ratio of 0.05:1 to 0.20:1. The coated comestibles can then be par-fried in hot oil for about 15 to 40 seconds. Oil absorption reductions upon frying range up to about 25% to 50%.