Abstract: A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In this method, during ripening, the produce is maintained in a gas medium which comprises oxygen and carbon dioxide and has the following characteristics: PR=ratio of oxygen to carbon dioxide=(20.94?B)/C=from about 1.8 to about 3.8; wherein B is the percentage (by weight) of oxygen in the gas medium and C is the percentage (by weight) of carbon dioxide is the gas medium, and the percentage (by weight) of oxygen (in the gas medium) is from about 1.0 to about 6.0, and the percentage (by weight) of carbon dioxide in the gas medium is from about 3.0 to about 10.0.

Abstract: Provided is a disintegrable or non-disintegrable oral flavor delivery product. The product includes a disintegrable or non-disintegrable chewable pouch with a plurality of perforations. The pouch encloses a non-tobacco flavor product that can be in a gel, semi-liquid, and/or liquid form. A user chews, sucks, and/or manipulates the pouch to cause the enclosed flavor product to leach out of the perforations into the user's mouth.

Abstract: A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In addition, the method does not require separate handling and repackaging of the bananas between the starting of the ripening process and storage/shipment of the bananas. In this method, ripening is initiated by inserting additional gas into the banana package, such that the gas medium comprises from about 2.0% to about 5.0% oxygen, from about 5.0% to about 15.0% carbon dioxide, from about 0.8% to about 1.5% ethylene, the remainder of the gas medium being predominantly nitrogen, for a period of from about 0.5 to about 5 seconds. The composition of the gas medium in the package is then adjusted such that the gas medium has a ratio of oxygen to carbon dioxide which meets the following conditions: (20.94?B)/C=from about 1.8 to about 3.

Abstract: A closure for a container having an opening includes a base cap and an overcap that form a chamber adjacent the opening which is sealed from the contents of the container by a frangible membrane having an inclined line of weakness and by a hinge member having a pocket extending downward adjacent lower and upper terminuses of the line of weakness. The overcap includes a cutting member received within the pocket that severs the line of weakness upon substantial rotation of the overcap with respect to the base cap. A pushing member may cooperate with a cam member to deflect open the membrane upon severance. The pocket may include a stop for the cutting member. The base cap may include a cylindrical structure having an upwardly inwardly projection member to form a seal with an thickened upper portion of the overcap skirt to protect against penetration into the chamber.

Abstract: A capsule contains beverage ingredients such as ground coffee, tea or other ingredients and is configured for insertion in a beverage production device in order to have a liquid under pressure have enter the capsule and to interact with the ingredients in the capsule. The capsule has a base body and a foil member closing the base body by being attached to a flange-like rim extending from the side wall of the base body of the capsule. The base body of the capsule has a resilient sealing member, the sealing member being designed to be in sealing engagement with a bell member of the beverage production device.

Abstract: A package assembly including a first package a second package is provided. The first package can contain two or more compartments. A first compartment can substantially contain the second package and a second compartment can substantially contain a food product, such as a meat. The second package can contain a food additive, such as a marinade. Although substantially contained within the first compartment of the first package, the second package includes a reputable seal located proximate the second compartment of the first package. Applying pressure to the first compartment and, thus, the second package can break the rupturable seal to distribute the food additive from the second package to the food product in the second compartment. The first package can include a perimeter hard seal configured to withstand the pressure and, thus, prevent the leaking of any of the food product or the food additive from the first package during the distribution of the food additive.

Abstract: The invention relates to flavoured food foams. By putting into contact two components, a liquid one B) and a powder or gel one A) and adding aromatic and inert substances thereto, a stable product is generated that, sprayed by jets of steam appropriately oriented and deriving from a specially constructed generator, produces in a reactor (6) suitably shaped and interchangeable, enduring hot and flavoured foams with different flavours to be added to food for enhancing the quality, making them more pleasant to taste. The individual components are packaged in impermeable containers (100, 100?, 100?) with double compartments that allow for their mixing. The generator is built with a particular path for the steam to allow a proper outflow speed thereof. The reactor (6) is coupled to the generator via a quick connection for easy replacement and the rapid production of foams with different flavours to be applied to food.

Abstract: A method for producing a package with an inner volume of the package containing a headspace volume and a volume taken by the product, and a packaging machine. To allow the reduction of the size of such a package, the package is formed providing a product to be packaged inside the package; providing a tray with its height being smaller than the maximum height of the product; placing the product into the tray; replacing the atmosphere surrounding the product by a gas mixture of carbon monoxide, carbon dioxide, and nitrogen; covering the tray containing the product by a formable sheet material; forming the formable sheet material and sealing tray together with the formable sheet material, so that the headspace volume containing the gas mixture makes at most half of the volume taken by the product inside the package.

Abstract: A packaged bottled beverage has a base component of the beverage in a container under vacuum separate from an additive in a sealed compartment of an ingredient release closure. Upon opening the sealed compartment, suction is created forcing the additive to quickly and thoroughly exit the ingredient release closure, a region of relatively higher pressure, and flow into the base component in the container, a region of relatively lower pressure.

Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.

Abstract: A device for preparing a whipped food, including a container portion that contains a food component and that is configured for receiving a fluid for mixing with the food component to produce a fluid mixture. A film conditioning conduit is associated with the container portion to receive the fluid mixture with gas bubbles entrained therein as a food product. The conduit includes a restriction channel associated with the container portion downstream thereof to receive the food product. The restriction channel has a cross-section sufficiently small and a length sufficiently large to selectively feed bubbles in the food product that are smaller than a preselected maximum bubble size. The conduit also includes a deceleration channel and fluid communication with the restriction channel downstream thereof to receive the food product. The deceleration channel substantially reduces the flow speed of the food product.

Abstract: A container has a product chamber for containing a product. The product chamber has a product opening that opens into the exterior. A closure member is releasably mounted on the product opening. The container further includes an additive chamber for containing an additive, and a pressure valve that connects the additive chamber and the product chamber with each other. The pressure valve has a closed position when the pressure inside the product chamber is higher than the pressure inside the additive chamber, and an open position for discharging additive from the additive chamber into the product chamber when the pressure inside the product chamber is lower than the pressure inside the additive chamber. The pressure inside the product chamber is higher than the ambient pressure and the pressure inside the additive chamber is both lower than the pressure inside the product chamber and higher than the ambient pressure.

Abstract: The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

Abstract: A food consumption appliance having a first chamber and a second chamber, where the first chamber contains a liquid and the second chamber contains a dry comestible, where each chamber has an opening into a common mouthpiece so that when the appliance is tipped, the liquid and dry comestible exit into the mouthpiece.

Abstract: A container comprising a polyester composition with enhanced carbon dioxide and oxygen barrier properties is provided. The polyester composition comprises a polyester and a purine derivative. In a particular embodiment, the purine derivative comprises a purine dione, such as caffeine.

Abstract: A package including a gas and an at least partly foamable liquid (2) by means of which a refreshment can be prepared, wherein the package is provided with manually operable means (7) with which a displacement of the gas and the liquid in the package can be effected such that foam formation occurs in the package.

Abstract: An indicator that reacts with at least one gaseous compound in such a way that the color of the indicator is changed. The indicator is a layer formed on a substrate and including metallic silver and/or metallic copper.

Abstract: A polypropylene film comprising 70-90 wt. % polymer (a), 2-10 wt. % polymer (b), 2-10 wt. % polymer (c) and 3-20 wt. % polymer (d) and having a haze of 8-30% (wherein the polymer (a) is a block copolymer prepared by producing a polymer part (component a1) by polymerizing in a first step monomers composed mainly of propylene in the absence of an inert solvent and producing an ethylene/propylene copolymer part (component a2) in a second step by polymerization subsequently carried out in a gas phase; the polymer (b) is an ethylene-based polymer having a density of 0.91-0.97 g/cm3 and a melt flow rate of 5-30 g/10 min; the polymer (c) is an ethylene/?-olefin random copolymer having a density of 0.86-0.90 g/cm3 and a melt flow rate of 0.3-5 g/10 min; and the polymer (d) comprises two or more propylene-based polymers different in molecular weight from each other).

Abstract: An insert for insertion into a pressurized container for liquids has a component chamber for receiving an active substance and a pressure chamber for introducing the active substance into the liquid when opening the container for liquids. The pressure chamber has at least one small outer bore. The insert is freely movable in the container for liquids but has such a stable floating position on a surface of the liquid within the container for the liquids that the outer bore always points upwardly and optimizes a pressure compensation with the environment. After opening the container for liquids, the resulting relative overpressure in the pressure chamber in relation to the released pressure in the container for liquids effects an opening of the component chamber.

Abstract: The present invention relates to a closed cartridge (10), for extraction under pressure, comprising a dish (12) with a bottom (13) with a central part and a peripheral part and a side wall having substantially the shape of a frustum of a cone and a circular edge with a diameter greater at the bottom and a cover (15) welded to the periphery of the edge of the dish and the cover is intended to be torn only through the effect of the force of the extraction fluid when extraction starts, the said cartridge comprising, in the dish at the level of the bottom, a means (16) guaranteeing retention of the solid substance when it is opened, in which the means guaranteeing retention of solid substance is a sheet of fabric sealed in the bottom of the dish in two zones, on the one hand in the central part (17) and on the other hand in the peripheral part (18) of the said bottom (13).

Abstract: A package for high pressure treatment of foods and a method for treating foods at a high pressure, both being able to easily determine whether the foods accommodated in the package have been subjected to a high pressure treatment or not. The package for high pressure treatment includes a package body for accommodating articles to be treated at a high pressure, and an irreversible pressure-sensitive marker disposed on the package body at a position capable of being seen from the exterior of the package body and adapted to develop color when pressurized.

Abstract: A device and method for cleaning and sanitizing water bottles and consumable liquid containers such as soda and juice bottles. The device positions a cleaning pad immediately adjacent to the container available for employment by a user during opening of the container by removing a cap. The cleaning pad may be housed in a container affixed to the cap of the drink container or may be housed within a cavity formed integral to the cap covering the drink container.

Abstract: Formed meat strip products and methods of making such meat strip products are described.

Abstract: Single-dose capsule comprising a sealed moulded-plastic casing (10) having an end wall (16) provided with orifices (24) and a bottom sealing foil (17). A chamber (30) is formed between the said foil (17) and the bottom surface (18) of the perforated end wall (16) and is filled with the beverage percolated through the said orifices (24) before it is discharged directly towards an underlying container through the spout created at the moment of opening or tearing of the said bottom foil (17), immediately before the start of percolation. USE: preparation of a percolated of the beverage. ADVANTAGES: high quality of the beverage.

Abstract: An apparatus is provided for transporting and rehydrating a dehydrated or other hydratable food component. The food component, which may illustratively comprise a powder or gel, may be reconstituted with water or some other liquid (e.g., milk, juice) to produce tea, coffee, an energy drink, soup, or some other food. The apparatus comprises a flexible pouch that may be provided with the hydratable food already inside. The apparatus includes an aperture for receiving the liquid and extracting the reconstituted food, and expands as the liquid is introduced. The pouch is sturdy enough to allow the liquid and food component to be mixed (e.g., by shaking), but the apparatus may also include a shell into which the pouch may be placed. The optional shell lends rigidity to the apparatus. In some implementations, the pouch may be designed for a single use (and be recyclable), while the shell may be reused.

Abstract: High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.

Abstract: A dough package has a sheet of dough and another sheet of a non-adhesive separator media cooperatively wound in a spiral assembly which is snugly fit inside a rigid container to protect the soft spiral assembly during the time that the package is an article of commerce. The sheet of separator media might be twice the size of the dough sheet in order to allow folding in about half into two flaps for covering both sides of the dough sheet while wound in the spiral. During domestic use, one flap might serve to separate the dough sheet from the countertop as the extra flap can be folded out to provide extra non-adhering working space. Cookie cutters, edible complements, and rolling pin handles might also be optionally pre-stocked with the dough package.

Abstract: The present invention relates to a capsule containing a substance for the preparation of a beverage that is designed to be extracted by injection of a fluid under pressure. The capsule comprises a closed chamber containing the substance with at least part of the closed chamber including a retaining part made of a flexible membrane. One or more raised elements that face the membrane are associated with and forming part of the capsule. These element(s) are used to open the capsule due to a buildup of pressure therein. This rise in pressure causes relative engagement of the raised element(s) with the membrane until the membrane ruptures or is torn to release the formed beverage from the chamber. As the liquid of the beverage does not come into contact with the machine, hygiene is improved and cross-contamination is reduced when preparing a beverage from the capsule.

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: Disclosed is a coffee package that includes a flavored coffee product, a container enclosing the flavored coffee product, and an aroma patch disposed on the container. The flavored coffee product includes a solid coffee material and a flavoring agent for providing a flavor of a tropical fruit. The aroma patch disposed on the container is capable of releasing an aroma of the flavored coffee product. Further disclosed is a coffee package including a flavored coffee beverage that includes a coffee material dissolved in a fluid.

Abstract: A package for containing a product such as meat. The package includes top and bottom opposing flexible chamber sheets. These sheets are sealed together in a selected chamber seal zone to define a watertight chamber portion that is capable of containing the product. A hollow frame circumscribes the chamber portion. The frame supports the chamber portion when the frame is inflated. The need for a rigid tray may be eliminated by the inventive package.

Abstract: The beverage can presents immediately below the lid a first chamber not initially containing beverages ready for use, but intended to receive the final beverage, the first chamber being separated by a sealed baffle from a second chamber which already contains, a drinkable liquid; the sealed baffle presenting a housing constructed to receive a filtering device provided with a tube intended to dip into the interior of the second chamber. Elements are provided to enable the consumer to dispose the filtering device in the utilization condition in which communication is established between the two chambers via the filtering device such that, when the can is subjected to the action of a heat source, the liquid contained in the lower chamber is transferred into the first chamber (38) by passing through the substance, to give rise to the formation of the beverage.

Abstract: The present invention provides a chewing gum package made from an outer package containing one or more pieces of chewing gum. The package includes at least one disposal sheet to wrap chewing gum cuds for proper disposal. The presence of the disposal sheet serves as a reminder to the consumer to dispose of chewing gum cuds appropriately.

Abstract: Described are a system and method for monitoring pre-prepared meals which can be assembled as a plurality of portions. Assembled pre-prepared meals can be monitored starting from their assembly up to the ultimate consumption. Pre-prepared meals are arranged on tray-like containers and a data carrier is fastened which contains meal-specific data. These meal-specific data can be read out at at least two reading stations to be able to keep a record of the conditions of manufacture, storage and/or cooling.

Abstract: Disclosed herein are foam-creating compositions containing a dairy composition, a hydrocolloid composition, and a foam stabilizer. The foam-creating composition provides a convenient form to prepare beverage concentrates, beverage syrups, and beverages. The foam-creating composition imparts a beverage with a thick, creamy head of foam when poured.

Abstract: A prepackaged potato is contained within a serving receptacle that also includes items for use in consumption of the potato, which may be in the form of utensils, toppings and the like. The serving receptacle defines an interior within which the potato and the items for use in consumption of the potato are contained, and which is covered by a wrap material, a lid or a cover. The lid or cover may be formed with a cutout or window, which allows a consumer to view at least a portion of the contents of the serving receptacle. The lid or cover includes a label that bears nutrition information as well as instructions for preparation of the potato.

Abstract: A container includes a housing having a chamber formed by a peripheral wall for receiving a beverage or food, and a heat medium reservoir for receiving a heat medium and a control valve device for selectively releasing the heat medium from the heat medium reservoir into the chamber of the housing and for preserving the beverage or food contained within the housing. The heat medium may be selected from a liquid nitrogen, a gaseous nitrogen, a coolant, or a carbon dioxide. The housing may include an orifice for coupling to a hose which is coupled to the heat medium reservoir for supplying the heat medium into the chamber of the housing.

Abstract: The presently disclosed subject matter is directed to a compartmented marinade package comprising a food product, such as a cut of meat, loaded into a first compartment and a frozen food additive loaded into a second compartment. The package includes a rupturable seal separating the two compartments to allow the mixing and marinating of the food product and food additive when desired by a user. The user squeezes the desired storage chamber and the pressure applied thereto causes the rupturable seal to break, allowing intermixing between the compartments.

Abstract: A closure for a beverage container (2), such as a beer bottle, includes a closure plate (10), connected to which is a diaphragm (20), which together with the closure plate defines a gas reservoir (22). A movable portion (24) of flexible material is integrally connected to the diaphragm (22). The upper end of the 10 movable portion, which may be in the form of a tube (24) or pocket (3), is open and communicates with the gas reservoir and the other end is substantially closed and has a gas charge/discharge orifice (28) formed in it. The movable portion is connected to the remainder of the diaphragm by at least one pair of fold lines of opposite sense. When the closure is applied to a container, the gas charge/discharge orifice (28) is above the liquid level.

Abstract: A package for an edible, frozen confectionary. The package includes a sleeve having a closed end, a first conical portion adjacent the closed end and a second portion that is not conical positioned adjacent the first conical portion opposite the closed end, wherein the second portion forms an opening of the package. The second portion has a cross section that is rectilinear with rounded corners, and in particular has a cross section that is square with rounded corners. The package is used to deliver frozen confections and is configured to facilitate shipping. Also disclosed are methods for making the package.

Abstract: The present invention relates to packaging film for use in packaging of food products which may be heated whilst still packaged. In particular, the invention relates to packaging which may be hermetically sealed and, during heating, is able to allow a build up of pressure within the packaging, without the packaging exploding or bursting.

Abstract: An ice cream stick or an ices stick made hollow with a napkin or a damp wipe cloth inside the hollow. Access to the napkin or cloth is by snapping off the end of the ice stick. Alternatively the napkin or cloth can be either in a sealed plastic bag that is stuck on the side of a conventional ice stick or the napkin or cloth is wrapped around the ice stick with the plastic sealed around it. A further embodiment has a cone shaped protector from ice-cream drips.

Abstract: A system for aiding delivery of a medicament, which system includes: a receptacle which includes an edible body; and a first removable cover member arranged to substantially seal they body in the receptacle, the first removable cover member having a protrusion thereon arranged to project away from the removable cover member into the edible body when the system is in use.

Abstract: A frozen onion and spice mix in an exemplary package and method of manufacture. The method of manufacture includes cutting the onion into smaller pieces, adding select spices, freezing the onion spice mix, and packaging the frozen onion spice mix into an exemplary package for retail sale. In one embodiment, the exemplary package includes a plastic tray with multiple compartments covered with a thin transparent plastic covering. Another exemplary package includes a flexible plastic tube crimped at the ends and at multiple points in between to form airtight compartments in between each crimp.

Abstract: A dispenser for condiments mountable on a container for a beverage wherein the container is any of a bottle and cups of several standard sizes. The dispenser comprises a circular base with a small inner cone having its largest rim integrally joined to the edge of a circular opening in the base. An outer cone formed as a series of steps is mounted on the base with the edge of the outer cone integrally joined to the edge of the base. The rim of a container for beverage supports any one of the steps depending on the size of the container. Alternatively, the dispenser is supported by a bottle container having a neck extending into the inner cone.

Abstract: Apparatuses and methods for ripening and displaying fruit are provided. Methods of making those apparatuses are also disclosed. In one aspect, the apparatuses and methods employ multiple platforms and other features for ripening fruit that increase fruit ripening speed, improve fruit flavor, reduce fruit bruising, and accommodate different ripening rates of different fruit. Other aspects and features disclosed herein further help achieve those goals, and particularly help fruit consumers to ripen store bought fruit.

Abstract: A closure for a container having an opening includes a base cap and an overcap that form a sealed chamber adjacent the opening that is isolated from the contents of the container. The base cap includes an outer skirt having container-engaging structure, a cylindrical well, a frangible membrane connected to the well along an inclined line of weakness and by a hinge member. The hinge member includes a pocket extending downward adjacent lower and upper terminuses of the line of weakness. The overcap includes a body having gripping structure, an inner skirt received within and rotatably connected to the well, and a cutting member depending from a lower end of the inner skirt received within the pocket such that the cutting member extends below the upper terminus. The cutting member severs the line of weakness upon substantial rotation of the overcap with respect to the base cap. A method of using the closure is also disclosed.

Abstract: The invention provides a method for the preparation of a foamed drink comprising the steps of: providing a capsule containing a foamable ingredient; providing a receptacle positioned to collect fluid escaping from the capsule; injecting liquid into the capsule to mix with the foamable ingredient; allowing the foamable ingredient mixed with the liquid to escape from the capsule into the receptacle; followed by injecting further liquid into the receptacle in a jet having a diameter of from about 0.5 to about 2 mm to produce foamed liquid in the receptacle. The invention also provides capsules, apparatus and systems specifically adapted for use in the method. Preferably, the food ingredient is a milk powder, and the method produces a hot foamed beverage such as a cappuccino coffee.

Abstract: A cartridge containing one or more liquid beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, a compartment containing the one or more liquid beverage ingredients and an outlet for a beverage produced by dilution of the one or more liquid beverage ingredients by the aqueous medium, characterised in that the compartment includes means for controlling dilution of at least a proportion of the one or more liquid beverage ingredients on introduction of the aqueous medium into the compartment.

Abstract: A mineral-fortification system that has a bottle cap, a pouch and a pouch opener. A powder is contained within the pouch, and the powder contains at least one mineral and a redox modulating compound. When the cap is secured onto the opening of a bottle containing a liquid and when the pouch opener is activated, the powder is released from the pouch and mixes with the liquid to form a mineral fortified liquid composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. Moreover, the mineral fortified liquid composition has a redox potential that satisfies the following equation: 0?RP?(A?B*pH). In this equation RP is the redox potential in millivolts of the mineral-containing liquid composition, pH is the pH of the mineral-containing liquid composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these.