Abstract: A packaging nexus that drives a predetermined message to facilitate a consumer message is described. The nexus formed from the one or more components of the packaging assembly is configured to collectively signal and/or reinforce a predetermined message and at least partially facilitate a consumer impression.

Abstract: An oxygen-absorbing composition, device, and method for oxygen scavenging in a low moisture environment are provided. The present invention provides an oxygen absorbing composition which includes an oxygen reducing agent, water, a carrier, an electrolyte salt, and a humectant salt, which may be the same as the electrolyte salt, present in an amount sufficient to reduce the water activity of the composition to below 0.6. Also included are methods of using the composition.

Abstract: The anti-leak meat pack can include a food packaging tray, meat on the tray, a film covering the meat, wrapped around the tray, and sealed against an outward-facing surface all around the tray, an anti-leak seal thereby being formed surrounding the meat.

Abstract: A process for packing potato crisps (5) into a box (12) with a base and side-walls, with the steps of dispensing potato crisps into the box; shaking the box (12) to settle the potato crisps (5) in the box; and foil-wrapping the box. The invention also relates to apparatus for carrying out the method and a pack so formed.

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: A packaged food product has (i) a tray, (ii) a plurality of stackable chip snacks aligned on the tray main body, and (iii) a tubular container. The tray contains (1) a tray main body comprising a proximal tray end and a distal tray end, and (2) a cushioning space at the distal tray end. The tubular container contains a wall body, a closed container end adjacent to the wall body, an openable container end adjacent to the wall body and opposed to the closed container end, the tubular container comprising the plurality of stackable chip snacks and the tray therein. The tray is aligned so that the cushioning space is oriented adjacent to the closed container end.

Abstract: A system for preserving food, including a substantially anhydrous food mass, a substantially vitreous layer surrounding the substantially anhydrous food mass and defining an enclosure, and a partial vacuum formed within the enclosure. The substantially anhydrous food mass is typically a freeze-dried and compacted body, and the enclosure is typically defined by a contiguous glass shell, more typically a non-porous glass shell, enveloping the food mass.

Abstract: A package with a food product therein is provided and, in particular, with a coffee product, comprising at least an inner package and at least an outer package, and having at least one means for reclosing provided on the inner package and/or on an inner side of the outer package. Alternatively, the inner package may comprise a vacuum-packed inner package with an outer package. A machine for producing a packaged food product is also provided and, in particular, for producing a packaged coffee product. The machine comprises at least one device for applying a means for reclose to the inner package and/or to the inner side of the outer package, the device provided in the machine direction upstream of a device for providing the at least one outer package around the at least one inner package.

Abstract: A packaged product comprising a container having a container volume; and a quantity of densified particulate products having a tapped bulk density ranging from 0.08 g/cc to 0.4 g/cc disposed within the container, wherein the quantity of densified particulate products occupies more than 85% of the container volume is provided. A process for producing the packaged product includes densifying a quantity of densifiable particulate products prior to forming a closing seal in its container. In one embodiment, vibrational forces are applied to a temporary container as it is being removed from a shipping container.

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: Disclosed are nutritional aqueous emulsions having high fiber content. These emulsions comprise fat, protein, and carbohydrate, which includes from 1.75% to about 4.0% by weight of diacylglycerol oil and from about 1.5% to about 9.0% by weight of fiber. These emulsions may also comprise fat, protein, and carbohydrate, which includes from 1% to about 4.0% of diacylglycerol oil by weight of the aqueous emulsion and from about 2.0% to about 9.0% of fiber by weight of the aqueous emulsion, wherein the aqueous emulsion has a viscosity of less than about 300 centipoise at 20° C. These high fiber emulsions provide beneficial features, including one or more of stability, desirable hedonics, rheology, and product performance, including a blunted glycemic response profile and or minimal or no gastrointestinal intolerance.

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: A system for preserving food, including a substantially anhydrous food mass, a substantially vitreous layer surrounding the substantially anhydrous food mass and defining an enclosure, and a partial vacuum formed within the enclosure. The substantially anhydrous food mass is typically a freeze-dried and compacted body, and the enclosure is typically defined by a contiguous glass shell, more typically a non-porous glass shell, enveloping the food mass.

Abstract: A system and reusable plastic container for preserving the quality of a range of fruits and vegetables are provided. The container independently maintains modified atmospheres and relative humidity within the range of 1% to 50% carbon dioxide plus 1% to 15% oxygen and relative humidity of 75% RH and 100% RH. For produce highly susceptible to mould, yeast and/or bacterial growth at RH of 75% to 80% will result in optimum quality retention. The container includes a plastic body, plastic lid and a gas permeable film membrane hermetically sealed between the lid and the container. The plastic body and lid can be polyamide (nylon 6, 11, 12, or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof. The lid can be macro-perforated for a three piece application or micro-perforated for a two piece application.

Abstract: A case-ready package has a support member, a lid, and an absorbent pad capable of withstanding sudden evacuation without rupture. The absorbent pad has upper and lower webs enveloping an absorbent layer, with the upper and lower webs adhered to one another around the periphery of the pad. The lower web is a permeable web comprising fiber. The fiber is preferably hydrophobic, and preferably has a hydrophilic composition thereon. The invention also pertains to a packaging process and packaged product using the absorbent pad.

Abstract: A packaging system for perishable food products, especially for meat products discharging residual blood and other natural fluids, comprising a tray and an outer tray closure film spanning the perimeter of the tray, wherein the tray possesses structural features for transmission of draining fluids away from the meat product extending the shelf-life of the packaged meat while avoiding the usual “browning” appearance. Instead, the natural redness and appetizing appearance or “bloom” properties of the meat product are maintained for enhanced customer acceptance. The outer film preferably incorporates at least a sufficient amount of a biostatic and/or biocidal agent. The tray includes an elevated meat supporting porous film, and a reservoir below the porous film for collecting descending fluids. The descending fluids are managed by a series of elevations and lower channels for collection/retaining the fluids in supporting relationship with the porous film.

Abstract: A food package and method for forming the same are provided, where the food package includes an outer wrapper surrounding a stack of food products and a pair of end backers, one at each end of the stack, are enclosed within the wrapper. The end backers or sealing backers each provide a backing or sealing surface for use in forming the end seals in the outer wrapper. Pressure can be applied against the backers during formation of the end seals.

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: In accordance with one aspect of the invention, a material, such as a plastic film, is used to separate independent food elements. The independent food elements and the separation material are packaged together using a unifying outer package. At a point in time when the customer decides to eat the food, the outer package is opened and the film that separates the different food elements is removed, either manually or automatically. This marks the first point in time that the separate elements come into contact with each other. Therefore, the food product is maintained at the highest level of integrity until the time of usage by the customer. Methods and a machine for layering the contents of the packages so as to form a completed assembly for the packaged elements is also described.

Abstract: Disclosed are improved packages and methods for packaging meat, fish, poultry, vegetables or other food products. A package of the present invention is a vacuum skin package comprising a multilayer film comprising at least one layer of an organic acid modified ionomer blend and at least one layer of an ethylene-containing polymer, such as an ethylene/vinyl acetate copolymer, wherein the film has specific gas permeability requirements.

Abstract: The invention is a container for liquids, such as milk, juices and wines, which are subject to spoilage enhanced by contact with air. The container may be partially filled with liquid in a sub-chamber made anaerobic by a divider plate positioned on-the surface of the liquid and fitting sufficiently snugly within the container. The divider plate prevents contact between the beverage and air and thus reduces air-induced spoilage. Various embodiments provide springs and divider pullers to place the divider at the liquid surface, easy pouring and easy cleaning. A significant intended use is prolonging freshness of beverages in environments lacking refrigeration.

Abstract: Kits comprising a food product and a wooden support member are provided. The support member is preferably configured to support and provide flavor to the food product during cooking. A food product package for retail distribution preferably includes a food product, a wooden support member, and a packaging material containing the support member and the food product. Methods for packaging a food product for retail distribution are also provided and preferably include providing a food product, providing a wooden support member configured to support and flavor the food product during cooking of the food product, and packaging the support member and the food product together for retail distribution.

Abstract: The present disclosure is directed to an absorbent pad having an active agent to preserve food products or other perishable merchandise, that has a pad architecture, including the specific arrangement of the absorbent layers and active agents in the absorbent pad, that affects the availability and timing of release of the active agents to preserve the freshness of food products that are stored at home by a consumer in the consumer's own food storage containers.

Abstract: The invention relates to a packaging laminate comprising at least one base layer of paper or paper board and at least one liquid barrier layer, said paper or paper board being sized with a formulation comprising a sizing agent selected from the group consisting of ketene dimers and multimers, succinic anhydrides, rosins and mixtures thereof, and also comprising an acrylamide based polymer The invention further relates to the production and use of a packaging laminate and a package for food or beverage products and its production.

Abstract: The present invention is directed to compositions containing a food product capable of developing a volatile, malodorous sulfur-containing and/or nitrogen-containing compound after packaging, and a pristine metal in an amount sufficient to minimize the sensory effects of the volatile, malodorous compounds at a time of use.

Abstract: The present invention relates to frosting or icing articles or cake toppers for baked goods that are sweet, shelf stable, ready-to-use, preformed, rigid or inflexible, three-dimensional, discrete or individual units for individual dessert servings such as cupcakes as well as their methods of preparation and use. Toppers can be made in a variety of flavors, colors and textures and can carry particulates such as nuts, chips, coconut, candy bits, etc. Further, the topper allows for creativity in frosting design. Multicolored, multi-flavored, and multi-textured toppers can be made. The cake toppers are especially useful for the at-home preparation of cupcakes with a frosting top. The toppers provide enhanced consumer convenience of reduced preparation and clean-up time.

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: 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: The present invention relates to a novel, active packaging that inhibits food pathogens either by means of the generation of an active atmosphere or by means of direct contact, which comprises a support made from paper, cardboard, cork, aluminum or wood and an active coating therefore. This coating consists of a formulation of paraffin and natural plant extracts.

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: 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: A packaged fresh food product, particularly a meat product (10) is disclosed that comprise a hygroscopic insert (22) provided with a perforated humidity barrier layer as well as a foil separating both the hygroscopic insert (20) and the product (10) from the atmosphere outside the package. The foil is sealed by a seam prepared under vacuum conditions to enclose the product and the hygroscopic insert (22). Preferably, the foil is a bag (30). A method for producing packaged fresh food product (10) is also disclosed, wherein the product (10) is prepared, cut as needed and/or seasoned, then together with a hygroscopic insert (22) is sealed by a foil. The foil is sealed under vacuum conditions and it is preferred to use a bag (30) as a foil.

Abstract: A frozen ice cream pastry that includes the tip or closed end section of a conical or cylindrical-shaped ice cream cone, respectively, that is filled with ice cream. In the preferred embodiment, the top surface of the ice cream is flat with the top edge of the cone. The cone can be made of cake or waffle ingredients. The pastry may or may not be covered with a chocolate layer. In one embodiment, the pastry is sold in a protective cardboard container that includes an inner protective carrier with a plurality of cone-shaped cutouts formed therein. The pastry is then placed into a cutout and individually removed from the carrier when desired. In another embodiment, a small serving of pastries are sold in an air filled bag which when removed from the freezer are consumed. In still another embodiment, a plurality of air filled bags each filled with one serving of pastries are sold and distributed in a large container which may be stored in the freezer.

Abstract: An egg package assembly includes a protective case that contains predetermined number of eggs and a sleeve that fixedly surrounds the protective case. The protective case comprises a base and a lid. The sleeve comprises a thin packing film that is shrunk by heat. The sleeve is provided having a length similar to that of the case and a width wider than that of the case. After heat shrinking, the sleeve conforms to the shape of the case and fixed to the case. The length of the sleeve shrinks and allows the ends of the case to be exposed.

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 having the function of absorbing blood and water of fresh food includes a lower box body, an opening, a lower latch member at the periphery of the opening, a recessed surface at an internal bottom an absorbent material flatly disposed in the recessed surface, and an upper box body corresponding to a lower box body. The lower box body includes an opening, an upper latch member at the periphery of the opening, a plurality of through holes disposed at the bottom corresponding to the absorbent material, and the upper box body is sheathed into the lower box body, and the upper latch member is latched onto the lower latch member, so that the upper and lower box bodies are combined into a double-layer box and the absorbent material is included inside. Further, the lower box body includes a plurality of longitudinal ribs on its internal side wall and perpendicularly contacted with a plurality of transversal ribs on the external sidewall of the upper box body.

Abstract: This invention is a method and device for treating beverages, particularly wine, with negative ions and thereby enhancing the flavor of the beverages. The invention is preferably a container designed to enclose the beverage where the inside of the container is coated with a substance (such as a powder) that emits or generates negative ions. The treatment process will take place over several hours to several days depending on the desired strength of the treatment.

Abstract: A packaging system for perishable food products, especially for meat products discharging residual blood and other natural fluids, comprising a tray and an outer tray closure film spanning the perimeter of the tray, wherein the tray possesses structural features for transmission of draining fluids away from the meat product extending the shelf-life of the packaged meat while avoiding the usual “browning” appearance. Instead, the natural redness and appetizing appearance or “bloom” properties of the meat product are maintained for enhanced customer acceptance. The outer film preferably incorporates at least a sufficient amount of a biostatic and/or biocidal agent. The tray includes an elevated meat supporting porous film, and a reservoir below the porous film for collecting descending fluids. The descending fluids are managed by a series of elevations and lower channels for collection/retaining the fluids in supporting relationship with the porous film.

Abstract: According to embodiments of the invention, the secondary usefulness of a pizza spacer is increased by providing a coupling mechanism that is configured to attach the pizza spacer to other pizza spacers in order to form larger objects that have a purpose beyond that of merely functioning as a pizza spacer. For example, a pizza spacer according to some embodiments of the invention may be connected to other pizza spacers to complete a jigsaw puzzle. Other embodiments of the invention are described and claimed.

Abstract: A microwavable product can include a first food product in a package, and a flow-capable butter-syrup compound in the package adapted to remain solid prior to heating. The butter-syrup compound may be packaged in direct contact with the first food product. The butter-syrup compound can include substantially pure butter and/or substantially all natural syrup. The butter-syrup compound can include about 50% butter and about 50% maple syrup, and can be a homogenous mixture of butter and syrup components.

Abstract: A packaging material used for wrapping foodstuffs and for inhibiting the growth of micro-organisms in foodstuffs, the packaging material having a metal-ion sequestering agent capable of removing designated metals ions from the surfaces of the foodstuffs and from liquid extrudates of foodstuffs.

Abstract: A dynamic modified atmosphere package system providing a package comprising, according to one embodiment, a sealable container having a first interior space for holding a quantity of product and a second interior space separated from the first interior space, the sealable container configured so that a liquid is able to pass from the first interior space into the second interior space, the liquid becoming substantially trapped within the second interior space, and the sealable container configured so that a gas is able to vent from the second interior space into the first interior space. In one embodiment, the package is capable of providing a pressurized gaseous modified atmosphere for a quantity of product such as, for example, fresh-cut fruits or vegetables. In one embodiment, the package is capable of providing a pressurized carbon dioxide rich atmosphere for carbonating or maintaining the carbonation of a quantity of fruits or vegetables.

Abstract: A patch bag has a heat-shrinkable patch adhered to a heat-shrinkable bag. The patch comprises an ethylene/alpha-olefin copolymer having a density greater than about 0.915 g/cm3, this copolymer being present in the patch in an amount of at least about 5 percent, based on a total patch weight. The patch also comprises a heterogeneous ethylene/alpha-olefin copolymer having a density of less than about 0.915 g/cm3, which is also present in the patch in an amount of at least about 5 percent, based on total patch weight. In addition, the two ethylene/alpha-olefin copolymers make up at least 70 percent of the total patch weight. VLDPE is a preferred heterogeneous ethylene/alpha-olefin less than 0.915 g/cc, and LLDPE is a preferred ethylene/alpha-olefin greater than 0.915 g/cc. The patch film can be selected to exhibit a total free shrink and/or bone-puncture resistance which is higher than either VLDPE or LLDPE alone. The patch film can be selected to exhibit Standard Rib Drop Test results (i.e.

Abstract: A sealed dispensing apparatus suitable for packaging and dispensing a single service portion of a food product. The food product is contained within an inner container cavity formed by an outer cover and a center member. Draw means are provided for transferring a force from the user to the outer cover, whereby the force peels the outer cover from the center section, thus folding the outer cover over itself as it is removed from the center section. The food product is dispensed when the inner container is opened by removing the outer cover from the center member. An optional outer container seals and holds portions of bread or other sandwich portions while the inner container is located therebetween. Box means holds the combination formed by the inner container and the outer container as well as optional condiments.

Abstract: A beverage container for a carbonated beverage includes a floating hollow insert (1) comprising an upper moulding (2) and a lower moulding (3) defining a chamber for containing gas, a first one-way duck-bill type valve (4) integrally formed with the upper moulding (2) at the bottom of a down pipe (6) and arranged to allow gas to enter the chamber and a second duckbill valve (5) integrally formed with the lower moulding (3) and arranged to allow gas to exit the chamber and be jetted into the beverage upon opening the beverage container.

Abstract: A container for condiments, e.g., nuts and nuggets of chocolates, comprising a cylinder with a bottom side mountable on the top of a standard cup/can. In one version, a bottom side is displaced from the bottom edge of the cylinder to form a skirt on the bottom edge of the cylinder. The skirt has an interior lip dimensioned such that the container “snaps” onto the rim of a beverage can or cup. In another version, the cylinder and cup/can are telescoped into a sleeve. The top edge of cap/cup is adhered to a cover that is peeled back for access to the condiments. In another version, a partial lid is interposed between the cover and top rim of the cylinder. A drinking straw is inserted from the above the cover, through the container into the cup/can.

Abstract: A treated paper product is provided according to the invention. The treated paper product comprises a result of applying a water based emulsion to a paper base sheet to provide an impregnated paper product, and drying the impregnated paper product to a water content of less than about 8 wt. % to provide the treated paper product. The water based emulsion includes a barrier and/or release forming component comprising at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, and mixtures thereof. The water based emulsion can have a solids content of between about 2 wt. % and about 50 wt. % when it is applied to the paper base sheet. Methods for manufacturing and using the treated paper product, and a combination food and treated paper product are provided.

Abstract: A highly absorptive open cell foam having a ratio of cell size to pore size of between about 1 and about 10. A juice absorbing food package comprising a tray having a bottom bounded by an upwardly extending lip around the perimeter of the bottom and a liquid-absorbing pad comprised of polymer foam joined to the bottom of said tray, wherein the polymer foam is a highly absorptive open cell foam having a ratio of cell size to pore size of between about 1 and about 10. The tray of the juice-absorbing package may be overwrapped with gas permeable film, and may be provided with an oxygen absorbing substance therein. Alternatively, the overwrapped tray may be placed in a sealed barrier bag that is subsequently purged with a non-oxidizing gas such as carbon dioxide.

Abstract: An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increasing the rate of oxygen absorption by use of the iron-based oxygen scavenging packet are also set forth.