Abstract: An article carrier may include a handle, a collapsible article holder with a pop-down base, and one or more support columns vertically connecting the handle to the base of the collapsible article holder. The collapsible article holder may have a number of openings for accepting articles. Material cut from the carrier to form the openings may form the support columns. Moreover, tabs that are connected to the material from the openings may also be cut from the carrier so as to provide a surface for gluing or otherwise affixing the support columns to the base. For openings on the extreme ends of the article holder, material cut from the carrier to form the openings may be folded towards the ends of the article holder so as to form end flaps. The end flaps facilitate preventing accidental reading of UPC barcodes or other indicia on the articles carried in the article holder.

Abstract: The present application provides a product dispenser for use with a number of objects. The product dispenser may include a loading shelf, a carton opening mechanism on the loading shelf, and one or more dispensing shelves.

Abstract: A metal beverage container may include a body portion, a neck portion connected with said body portion, and a finish portion. The finish portion may include a threaded portion, a lip portion, and a transition portion coupled between the threaded portion and the lip portion. The transition portion may include an outwardly convex shape.

Abstract: The present invention relates generally to dairy compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different dairy compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and a dairy product. The present invention also relates to dairy compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the dairy compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a vitamin. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as fatty acids. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: A system and method of manufacturing a metal vessel may include providing a preform formed of a work hardened metal that includes an open portion, a closed end portion, and body portion. The body portion of the preform may be preheated in a manner that limits heat being applied to the open portion and closed end portion of the preform. The preheated preform may be blow molded.

Abstract: A handle may be provided with a neck supporting part that mates with the neck of the bottle, a bottom supporting part that receives the bottom of a bottle and supports the bottom of the bottle, and a gripping part that connects the bottom supporting part and the neck supporting part. The neck supporting part may have a first engagement part and a second engagement part with which the neck may engage and disengage. The gripping part extends in a substantially vertical direction along the body of the bottle when the neck is engaged with the first engagement part and extends in a substantially slanted direction relative to the substantially vertical direction so as to draw apart from the bottle when the neck is engaged with the second engagement part.

Abstract: A system and method of manufacturing a metal vessel may include inserting a preform into a mold that includes multiple segments, the preform being a work hardened metal. A pre-pressure may be applied to the preform at a first pressure level. The multiple segments of the mold may be closed, and the pressure being applied to the preform may be increased using a step function to a second pressure level after the mold is closed to cause the preform to take a shape defined by the mold.

Abstract: The present application provides a merchandiser for dispensing a number of products. The merchandiser may include an a temperature controlled compartment with a number of concentric storage wheels for storing the number of products therein, an input system positioned about the temperature controlled compartment, and a vending system positioned about the temperature controlled compartment.

Abstract: Embodiments of the invention can include systems and methods for dispensing consumable products. In one embodiment, a product dispenser is provided. The product dispenser can include a user interface operable to receive consumer inputs and to present product selection information. In addition, the product dispenser can include a reader configured to obtain identification information associated with a consumer. The product dispenser can include a controller in communication with the reader and user interface, and operable to execute a set of instructions to receive from the reader identification information associated with a consumer. The controller can also be operable to execute a set of instructions operable to retrieve consumer information based at least in part on the identification information, and provide product selection information at the user interface based at least in part on the consumer information.

Abstract: A dispensing nozzle assembly for dispensing a number of micro-ingredients into a fluid stream. The dispensing nozzle assembly may include a micro-ingredient mixing chamber, a number of micro-ingredient lines in communication with the micro-ingredient mixing chamber such that the micro-ingredients mix therein, and a mixed micro-ingredient exit such the mixed micro-ingredients are dispensed into the fluid stream.

Abstract: Disclosed are systems and methods for configuring portion control for a dispenser apparatus. A plurality of beverage ingredients may be associated with the dispenser apparatus, and a plurality of selectable beverages may be formed from the plurality of beverage ingredients. Input for one or more preferences associated with portion control may be received. Stored information associated with at least one of the plurality of selectable beverages may be accessed. At least one portion control for at least one of the plurality of selectable beverages may be determined based at least in part on at least a portion of the received input and at least a portion of the accessed information.