Abstract: By mixing an amino acid in a packed beverage containing non-polymer catechins in high concentration, the physiological effects of the catechins are manifested and the intake of the amino acid is facilitated. A packaged beverage containing: (A) from 0.06 to 0.5% by mass of non-polymer catechins; (B) from 0.01 to 5.0% by mass of at least one amino acid selected from L-isoleucine, L-leucine, L-valine, L-threonine, DL-methionine, L-methionine, L-histidine, L-phenylalanine, L-lysine, L-tryptophan, L-aspartic acid, L-glutamic acid, L-alanine, DL-alanine, glycine, L-asparagine, L-glutamine, L-arginine, L-serine, L-tyrosine, L-cystine and L-proline, or a salt thereof; and (C) from 0.0001 to 20% by mass of a sweetener, wherein (G) a percentage of gallate bodies in the non-polymer catechins is from 5 to 55% by mass, and pH is from 2.5 to 5.1.

Abstract: The present invention is directed to the treatment of reactive thiol groups (—SH) found in thiol-containing flavor compounds by a highly selective enzymatic conversion into aroma-active disulides compounds using sulfhydryl oxidase.

Abstract: Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Abstract: The present invention relates to a process for thermoforming a foamed polyester sheet of low crystallinity to produce a heat-resistant molded foam article (13). The process comprises the steps of heating a foamed polyester sheet (10) to a preforming temperature by contact with at least one heating plate and molding the heated foamed polyester sheet onto a non-heated mold (30). The present invention further relates to a process for manufacturing a package by thermoforming a foamed polyester sheet of low crystallinity to produce a heat-resistant molded foam container, loading a product (51) into said container and sealing or welding a film of thermoplastic material (61) onto said container to close it. The heat-resistant molded foam articles and the packages thus obtained are excellent in heat resistance and are not thermally distorted even when heated in a microwave or conventional oven. They are particularly useful for the packaging of food products for dual ovenable applications.

Abstract: A heat-sealable, peelable, coextruded composite polymeric film comprising a substrate layer of polymeric material having on a surface thereof a heat-sealable layer, wherein said heat-sealable layer comprises a copolyester of least one aromatic dicarboxylic acid, at least one aliphatic dicarboxylic acid and one or more glycol(s); the thickness of said heat-sealable layer is in the range of from about 0.3 to about 3 ?m; and the heat-sealable layer comprises one or more wax(es) is described.

Abstract: A package (1) with carbonated beverage wherein the package is at least substantially manufactured from film material and is closed by at least one sealed joint (7, 12) and/or glued joint.

Abstract: A process for producing a food product having an extended refrigerated shelf life comprising sealing food in a container; heating the food in the sealed container at a desired temperature for a desired period to inactivate undesirable microorganisms likely to be present in the food; rapidly cooling the heated food to substantially prevent germination of undesirable microbial spores likely to be present in the food; wherein undesirable microorganisms present in the food are substantially inactivated and other microorganisms are prevented from re-contaminating the food after processing so that the food product has an extended refrigerated shelf life.

Abstract: The invention concerns a method for exposing an infant to multiple different tastes of food products and stimulating the consumption of e.g. vegetables and fruit later in life.

Abstract: A bag for applying seasoning to a food item is provided. The bag comprises a mouth, an interior surface, and a seasoning. The mouth receives the food item, and the seasoning is adhered to at least a portion of the interior surface such that the food item may be seasoned if placed through the mouth into the bag. In another embodiment, the bag may comprise a compartment for holding a seasoning. The compartment may have a releasable seal to release the seasoning on the food item. The bag may be provided to the consumer in a container such that the consumer may remove the bag from the container and place a food item in the bag to season the food item.

Abstract: The present invention relates to a new and distinct inbred tomato lines and hybrids. This invention also relates to plants and seeds of such inbred tomato lines and hybrids, and to parts thereof. The invention also relates to methods for producing a tomato plant produced by crossing such inbred tomato lines and hybrids with themselves or other tomato plants.

Abstract: The invention relates to a pack for a food product comprising a tray 1 with a lip 4, a side wall 3 and a bottom 2, a film 6 sealed all around the periphery of said tray, partly over the lip and over the top of the side wall, directly adjacent to said lip, and a food composition 5 contained in said tray, the film coming substantially into contact with the food composition.

Abstract: A dry food composition comprising one or more pieces having zero to baseline palatant level and one or more pieces having an enhanced palatant level compared to the pieces having zero to baseline palatant level. The composition surprisingly exhibits enhanced palatability to an animal when compared to food compositions comprising pieces having a uniform level of palatability enhancer.

Abstract: An easy-open package for food items, such as sausages, and a packaged sausage product that is hermetically sealed within a cavity. The package includes first and second sheets. The first sheet defines a cavity for holding sausages. The second sheet is applied onto the first sheet to cover the cavity and the sausages. A radiant seal seals the sausages within the cavity. A peel seal surrounds the radiant seal. In packages having a reclosable seal, one or more unsealed pockets are defined between the peel seal and a bottom of the reclosable seal, such as interlocking grooves or a zipper. The radiant and peel seals define an unsealed area. The one or more unsealed pockets and the unsealed area make it easier to open the package, by requiring less force to separate the first and second sheets. Further, the unsealed area can provide an area in which purge from the sausages is collected so that the purge is not dispersed throughout the package, thus providing a more visually appealing package.

Abstract: A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and barrier properties, and a food flavorant component. The food flavorant component is provided to transfer from the food interleaver to a food product that contacts the food interleaver, and provide the resulting food product with a desired flavor. A method for imparting flavor to food product and a combination food product and food interleaver are provided.

Abstract: Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time.

Abstract: Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent comprising xanthan and locust bean gum.

Abstract: The present invention provides modified multifunctional thiol-ene monomers wherein one or more thiols are reacted with a Michael addition reactive double bond compound. The present invention further discloses photocurable thiol-ene formulations comprising thiol-ene monomers including the modified multifunctional thiols. The present invention further discloses photocurable thiol-ene formulations comprising thiol-ene monomers and Michael addition reactive double bond molecules and a Michael catalyst. The formulations of the present invention can be photocured to make films or coatings. In a further disclosure, the formulations, including those comprised of unmodified multifunctional thiols and multifunctional enes, are photocured to form films applied to non-flexible or flexible polymer or non-polymer substrates suitable for food packaging, electronic products, optical products and other applications and free-standing films.

Abstract: A composition suitable for coating a paper product can comprise starch and at least one additional component selected from the group consisting of (a) an amphiphilic surfactant and (b) a particulate emulsion; wherein the weight ratio of surfactant to starch is from about 0.005:1 to about 0.25:1 and the weight ratio of the particulate emulsion to starch is from about 0.005:1 to about 0.429:1.

Abstract: A package which is sealed with at least one baffled venting closure system, said baffled venting closure system being formed of at least two closure-lines which extend across the width of the package, and an air flow passage formed between the at least two closure-lines, wherein each of said closure-lines form one or more closure-line vents which allow air to vent out of the interior of the package into the air flow passage and out of the bag to the environment external to the package, and wherein at least one of said closure-lines has at least one wall segment parapeting said closure-line from the closure-line vent adjacent thereto.

Abstract: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and/or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety.

Abstract: The invention relates to a packaging consisting of a heat resistant material enclosing food products for use on a rotary grill, roller grill or other apparatus providing heat transfer to the food product. The packaging may consist of an oven-able polyester film, polyester paper, or other compounds that may include plastic compounds. The polyester film, for example, will have a gauge of about 100 or one (1) millimeter thick. The packaging would be compatible with temperatures of the roller grill between 140 to 200 degrees F. The product inside the packaging would obtain internal temperatures of 140 to 170 degrees F. within 15 minutes from a slacked out state and 30 minutes from a frozen state.

Abstract: A process for producing a fresh pineapple spear package product from fresh whole pineapple is disclosed. The process includes removing the crowns from the fresh whole pineapples; removing surface soil and microbial loads from the fresh whole pineapples; eliminating the rind from the fresh whole pineapples to form peeled fresh pineapples; eliminating the core from the fresh whole pineapples to form cored and peeled fresh pineapples; forming fresh pineapple spears from the cored and peeled fresh pineapples; packaging the fresh pineapple spears in sealed heat-resistant packages to form packaged fresh pineapple spears; and pasteurizing the fresh pineapple spears in the sealed heat-resistant packages to form the fresh pineapple spear package product.

Abstract: A process of attracting land animals and/or supplementing the diet of land animals with mineral nutrients involves selecting a location for attracting and/or supplementing the diet of the land animals and disposing at the selected location a compressed cohesive mass of mineral components that when consumed promotes health and/or growth, wherein the compressed cohesive mass of mineral components has a size, shape and mass that facilitates portability, ease of delivery to a selected location and avoidance of communal consumption that could promote the transmission of disease.

Abstract: A liquid food product comprising 0.1 to 5 wt % of soy protein and 0.1 to 1.5 wt % of polyphenols and wherein the liquid food product is substantially free of milk protein, closed container comprising 50 to 250 ml of the liquid food product and use of the liquid food product for reducing blood pressure.

Abstract: A liquid food product comprising 0.1 to 1.5 wt % of polyphenols, wherein said polyphenols contain a mixture of polyphenols from red grape and polyphenols from red wine in a weight ratio of from 1:1 to 1:5, closed container comprising 50 to 250 ml of the liquid food product and use of the liquid food product for reducing blood pressure.

Abstract: A package having a dual seal designed to permit venting of the package during microwave heating or cooking while minimizing the possibility for a messy and inadvertent escape of product onto, for example, the floor and walls of the microwave. The seal system sets up a tortuous path for vapors and any splatter from food products, particularly liquid food products, to travel during venting.

Abstract: A meal kit includes multiple food dishes disposed in a transport medium where each food dish includes a plurality of containers having ingredients in a prepared state. The meal kit further includes planning instructions that provide the cooking order for each food dish. A method for ordering a meal kit includes providing a plurality of food dish options and generating a kit assembly packet based on selected food dish options. A method for assembling a meal kit includes packaging each of a plurality of food dishes having ingredients in a ready-to-cook/assemble state and planning instructions in a transport medium.

Abstract: An Apium graveolens L. var dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow celery tube. The edible, hollow celery is mild in taste and more resistant to rupturing than celeriac and leaf celery with hollow petioles.

Abstract: There are provided packaged beverages for fat-burning acceleration, energy-consumption boosting or exercise-endurance enhancement, each solution containing a green tea extract added therein and having a pH of from 2 to 7, and also containing the following ingredients (A) to (C): (A) from 0.01 to 1.0 wt % of non-polymer catechins, (B) from 0.001 to 0.5 wt % of sodium ions, and (C) from 0.001 to 0.2 wt % of potassium ions. The ingestion of these beverages can accelerate fat-burning, can boost energy consumption, or can enhance exercise endurance.

Abstract: Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent comprising gelatin and starch.

Abstract: The present invention provides a coating agent, wherein an oxygen-barrier property enhancer, which is one or more of glucose, mannose, maltose, trehalose, fructose, raffinose, arabinose, nigerooligosaccharide, lactose, D-glucono-1,5-lactone, arginine hydrochloride, ferrous sulfate, sodium dihydrogen phosphate, mannitol, Palatinit, and vitamin C, is added to acid-treated yeast cell wall fractions consisting of cell residue obtained by removing the internal soluble cell components of enzyme-treated yeast, the residue being treated with an acidic aqueous solution to further remove the solubilized components, and which enables a film being formed by coating with the coating agents for an oxygen permeability test by using the coating agent to attain at 23° C. and relative humidity of 60% an oxygen permeability coefficient of<0.1 cm3 mm/m2atm 24 hr.

Abstract: The apparatus and method shaves produce such as carrots to a uniform style capable fo being packaged. The apparatus has shavers arrayed about the rotational axis of, yet carried by, a carousel, each having at least one blade rotatable about its associated rotational axis substantially parallel to but spaced outwardly of the rotational axis of the carousel. A magazine or hopper or robotic fed product stuffer is adapted to drive a produce item for shaving into an indexed shaver for shaving of that produce item as the shaver but not the carousel is drivingly rotated. A product ejection arrangement is to act on the shaven and crowned product whilst the shaver still supports the product to remove the product in a direction opposite its stuffing direction.

Abstract: A method for preserving a liquid that contains a flavor component derived from a food material, comprising adding a pH-adjuster to the liquid.

Abstract: A printed sterilizable laminate for aseptic packaging includes two films each including a core layer including ethylene vinyl alcohol copolymer, polymeric adhesive, or polyamide; first and second intermediate layers each including a polyamide; an outer layer including amorphous cyclic olefin copolymer, or a blend of amorphous cyclic olefin copolymer and at least one olefinic copolymer; an inner layer including olefinic copolymer, or a blend of an olefinic copolymer and amorphous cyclic olefin copolymer; and first and second tie layers adhering the intermediate layers to the outer and inner layers respectively; a printed image disposed on the outside surface of the first film, or the inside surface of the second film; and an adhesive that bonds the outer layer of the first coextruded film to the inner layer of the second coextruded film. An aseptic package, and a method of making an aseptic package are also disclosed.

Abstract: A multilayer packaging film or sheet is disclosed. The film comprises at least one layer comprising or produced from an olefin copolymer, a composition, or combinations thereof in which the composition comprises the olefin copolymer and a polyamide, a barrier resin, a polyolefin, a vinyl ester copolymer, a carboxylate ester copolymer, or combinations of two or more thereof and the olefin copolymer is a magnesium-neutralized ionomer and comprises repeat units derived from an ?-olefin and a comonomer including one or more ?-, ?-ethylenically unsaturated carboxylic acids. Further disclosed is a shaped article comprising or produced from the packaging film or sheet and packaged food.

Abstract: Provided is a packaged tea beverage which has good flavor and is compositionally excellent in storage stability. The packaged tea beverage comprises a tea extract having a ratio of gallate-type catechins in non-polymer catechins of less than 50% by mass added to a tea extract liquid, and (A) 0.072 to 0.4% by mass of non-polymer catechins and (B) 21 to 150 ppm of gallic acid, wherein a ratio of gallate-type catechins in non-polymer catechins is 0 to 50% by mass and a ratio of epi-type catechins in non-polymer catechins is 30 to 60% by mass.

Abstract: The invention is drawn to methods and apparatus for protecting fruits and vegetables, particularly soft-skinned fruits and vegetables, from bruising, crushing and other damage during transport. Preferably, the apparatus of the present invention are designed for transport and protection of individual or small numbers of fruits and vegetables. Methods include methods for protecting fruit and vegetable from damage during transport.

Abstract: A sheet material for producing packages of food products and having a succession of optically detectable register mark; each mark, has a first and a second segment parallel to each other and perpendicular to a feed direction of the material, and a sloping segment interposed between the parallel segments, so as to define a broken, to substantially Z-shaped line, which may be used to determine the position of the material both in the feed direction and in a perpendicular direction.

Abstract: An apparatus and method are provided for formulating and aseptically filling liquid products. A first liquid source includes at least one first liquid component; a second liquid source includes at least one second liquid component; and a container includes a body defining an empty, sterile storage chamber therein that is sealed with respect to ambient atmosphere. The container is introduced into a sterile filling chamber. A first filling member coupled in fluid communication with the first liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the first liquid component is aseptically introduced through the first filling member and into the storage chamber.

Abstract: The present invention includes a method for extending the shelf-life of one or more foods by exposure to one or more pulses of microwave radiation for at least seven (7) seconds. The present invention may also be used to reduce pathogenic organisms in food. The one or more foods may be packaged within a container, sealed and stored.

Abstract: A protein-enriched food product having enhanced texture characteristics combined with ease of use, a method of its manufacture and a method of its packaging is disclosed. The protein-enriched food product comprises a coarsely granulated mixture of cereal pieces combined with a finely granulated high-protein powder mixture. The cereal mixture has a moisture level between 2% and 20% by weight, and comprises a edible fiber material so that fiber content is between 2% and 20% by weight. The protein powder mixture has a moisture level between 2% and 15% by weight, and includes about 50 to 95% by weight of protein. A novel method of manufacture and packaging disclosed permits a consistent blending of the coarsely granulated mixture of cereal pieces with the finely granulated protein powder mixture in a compact package, while maintaining the larger granularity of the cereal mixture.

Abstract: The present invention provides compositions and methods for improving stool quality of a puppy by adjusting the balance of metabolizable cations to metabolizable anions consumed by the puppy.

Abstract: A pet food packages of pet food package is chosen for visual appeal. The package includes a tray and a film that retains loose components of the pet food in a specified and consistent arrangement by vacuum conditions.

Abstract: A composite food product comprising fibers in a pack is provided. The pack includes at least 35 grams of the food product. The food product comprises 5-95 wt % of moisture and 95-5 wt % of dry matter and fibrous plant material derived from plants of the Asclepiadaceae family in an amount sufficient to provide 1.0-40 wt % of fibers calculated on the dry matter of the food product. The food product can be prepared by (a) combining ingredients to be included in the food product including comminuted dried fibrous plant material, to obtain a product composition, (b) subjecting the product composition to treatment to obtain the desired product format, and (c) packing the food product in a pack.

Abstract: To provide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, the beverage comprising (A) monocaffeoylquinic acid, (B) feruloylquinic acid and (C) dicaffeoylquinic acid, wherein (a) a total content of the ingredients (A), (B) and (C) contained in dissolved states in the beverage is from 0.14 to 4% by weight based on the beverage, and the beverage comprises (b) 80% by weight or more of water, (c) magnesium and sodium at a Mg/Na weight ratio of from 0.04 to 1, (d) a coffee extract obtained from roasted coffee beans having an L value of form 16 to 25, and (e) from 0.0024 to 0.0122% by weight of brown color in terms of Food Yellow No. 4.

Abstract: Semiwet feed product with a wrapping coating applied by a vacuum coating method, process for the manufacture of such a product, method for packaging the same and product packed using said method.

Abstract: The food package includes a base with a food storage compartment and a lid selectively mateable with the base for closing the compartment. The periphery of the base has a flange that abuts a corresponding flange of the lid when the lid is mated to the base to close the compartment. Prior to initially opening the food package, the flanges of the base and lid are sealed together at a sealing area surrounding the food compartment to seal the food compartment. The flanges of both the base and lid have an outwardly extending tab portion that at least partially overlap with each other. An easy-open feature, located on one of the overlapping tab portions, is sized and positioned to space the adjacent tabs apart in order to facilitate pulling apart the flanges to separate the lid from the base to gain access to the food product in the food compartment of the base.

Abstract: The invention relates to a method for conditioning liquid, neutral products which are intended for consumption or for processing into foods. In particular, the invention concerns a method for controlling the gas composition in such products at any time or during the complete treatment process. Further, the invention relates to the products obtained and obtainable from this method, which products possess improved properties and especially an improved microbiological quality.

Abstract: The invention concerns a kit of parts and a method for providing nutrition which provides within a time period of 5 to 10 days a nutritional composition comprising 0.35 to 6 mg iron per 100 g, a nutritional composition comprising 1 to 10 g fibre per 100 g and a nutritional composition comprising 10 to 5000 mg long chain poly unsaturated fatty acids per 100 g to an infant.

Abstract: The invention relates to a combination of at least one three-dimensional food product and a tray member for displaying the food product thereon. The tray member includes a support base and at least one first retaining member. The food product includes at least a bottom surface arranged so as to rest on the support base and at least one second retaining member. The first and second retaining members are complementarily shaped and arranged to adjust in engagement together so as to be capable to resist disengagement at least in a direction substantially parallel to the support base.