Abstract: A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents, wherein the pH of resultant composition is maintained at 6.8.

Abstract: Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.

Abstract: Flat plastic sheet (14) and formed plastic sheet (12) providing enclosure for string cheese with air tight adherence (16) around string cheese (10), said flat plastic sheet (14) being longer than said formed plastic sheet (12), thereby indicating a visually obvious separation of said plastic sheets and facilitating the manual gripping, bending and separating of said plastic sheets without fracturing, thereby allowing access to and manual removal of the enclosed string cheese.

Abstract: A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a fluid-receiving volume therebetween. An opening in the outer shell defines a passageway for receiving a liquid to be heated therethrough. The opening includes a fastener for removably attaching to an open top of a container containing a liquid to be heated, wherein the liquid to be heated will flow from the container into the fluid-receiving volume when the apparatus is inverted and the liquid will flow back into the container when the bottle is returned to the upright position.

Abstract: The packaging sheet (1) is intended for packaging a cheese product. It comprises: an internal membrane (5) comprising at least one internal plastic layer (7) intended to be oriented towards the cheese product and at least a first water-absorbing layer (12) made of a first water-absorbing material; a printable external surface (10), the external surface (10) being intended to be oriented away from the cheese product. The or each internal plastic layer (7) has a plurality of microperforations (8, 9) arranged in a random fashion on the or each internal plastic layer (7) in such a manner that the air permeability of the internal membrane (5) is comprised between 5 mL/min Bendtsen and 500 mL/min Bendtsen, the first water-absorbing material having a water absorption rate comprised between 1 and 30 g/m2 as measured using the COBB test C3600.

Abstract: The flanged container for a dairy product or similar food composition is provided with a hollow body and a generally planar annular flange connected to the top of the body, the flange having outer straight side edges and an inner edge defining a circular upper opening of the container. The body has a planar bottom and a lower portion tapering from a generally cylindrical upper portion toward the bottom in a curved manner. The lower portion has a height h1 in some embodiments not less than 14 mm and the ratio h1/H is less than 2:5 where H is the height of the container. The side wall of the body has a thickness profile such that the average thickness of the lower portion is more than the average thickness of the upper portion. Several identical containers can be grouped in a pack with breakable junctions at the outer straight side edges.

Abstract: The present invention relates to laminates comprising at least one structural layer and a heat sealable layer, wherein the heat sealable layer comprises or is produced from polytrimethylene succinate, poly(trimethylene terephthalate-co-succinate), or blends thereof. This invention also relates to packages comprising the laminates, said package is heat sealable at a heat sealing temperature below 100° C. to provide a heat sealing strength of 10 N/15 mm or higher.

Abstract: The present invention relates to a tubular film food casing, a process for its production and a food product comprising the tubular film food casing.

Abstract: The package (1) comprises a cardboard tray (T) with a bottom panel and side panels (31, 32, 33, 34) and a plurality of flanged containers (2) arranged in the tray in a plurality of rows (4a-4f). Each of the containers comprises a body (2a), an opening defined by the body upper face, and an annular flange (5) extending in a plane outwardly from the opening completely around the periphery of the opening. At least in an external row (4a), at the row ends, the flanges (5a) comprise a corner portion (5a) having one of a rounded shape and an oblique shape. The panels of the tray (T) may extend from the bottom panel and include two first side panels (31, 32), two second side panels (33, 34) that extend perpendicularly to the first side panels, and oblique corner panels (35, 36, 37, 38).

Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Abstract: A packaging includes a first sheet (1), in the form of a receptacle (2) and a second cover sheet (71), for covering the food product (70) and for sealing the receptacle (2). The first sheet (1) is made from a plastic material and the first ends (53a, 53b) of tear-off guide elements are spaced laterally with regard to each other and define a pull tab (58) in a flap (21). The above is of application for example in the cooking of fondue cheese.

Abstract: A method of in-molding a food item in a package defining at least one cavity for holding the food item and having an opening for accessing the food item. Liquid food product is introduced into the at least one cavity and allowed to solidify to form a solid food product, which is then unseated.

Abstract: A food product and process of making the food product, the food product including a thermoplastic container and a set fermented dairy composition. The body of the container, which defines an interior volume, includes a bottom and a side wall extending along a longitudinal axis from the bottom as far as a top. The side wall has an annular and preferably circular cross-section. The dairy composition is in contact with an interior surface of the bottom and with a projection element that protrudes inside the container. The projection element prevents rotation of the dairy composition. The projection element is arranged to define an irregular annular area between the projection and the side wall.

Abstract: Disclosed is a flanged container for a food, in particular a dairy product composition. The container is provided with a hollow body and an annular flange that comprises an inner edge defining a circular upper opening of the container and outer straight side edges. The flange has at least two first flange portions, each defining one of said side edges, two of the side edges having a length I shorter than half of an inner diameter Dint of the opening. Two of the first flange portions are adjacent. At least two second flange portions are provided to each define a corner of the flange, the second flange portions each comprising an outer convex edge extending between two adjacent of said outer straight side edges. A pack comprising the containers is also disclosed.

Abstract: A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said side wall and a central portion. The central potion of the bottom wall includes a plurality of ridges which form a decorative design. A liquid food product is introduced into the mold cavity and allowed to solidify to form a molded solid food product. The central portion of the bottom wall is thereafter pushed into the mold cavity to invert said inverting potion and to push the molded food product away from the central portion of the bottom wall. The molded food product includes ridges which correspond to the ridges in the bottom wall of the mold cavity. A lid is attached to the sheet to enclose and package the molded food product within the mold cavity.

Abstract: A package for tobacco material includes a portion of tobacco material, a wrapper enclosing the portion of tobacco material, a rigid base portion and at least one resealable adhesive label sealing the wrapper around the portion of tobacco material. The wrapper is formed of a flexible sheet material. The package may include an opening strip defined by one or more lines of weakness in the wrapper.

Abstract: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.

Abstract: A cheese product, suitable for use as a cheese snack and/or food topping includes packaging in which moist cheese components of the snack or topping are separately sealed within a secondary package, prior to both the moist cheese and dry components of the snack or topping being sealed within a common primary container. At the time of use, a consumer opens both the primary container and the secondary package, and mixes the moist and dry components within the primary container. Following mixing, the resultant mixture of moist and dry components may be consumed directly from the primary container, or be poured out of or otherwise removed from the primary container for use as a food topping on foods such as salads, pizza, or baked potatoes. The secondary package is formed from a material and sealed in a manner that effectively precludes moisture migration between the moist and dry products during storage of the unmixed snack or topping, to thereby provide a longer shelf life.

Abstract: An object of the present invention is to provide a milk-type food and drink including cow's milk packed in a transparent container such as a PET bottle, which does not generate off-flavor due to photoinduction even when the milk-type food and drink is a store-displaying commercial product which is apt to come under the influence of sunlight and fluorescent light. The invention relates to a milk-type food and drink packed in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm, and a process for producing a milk-type food and drink, which comprises packing a milk-type food and drink in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm.

Abstract: Provision of a packaged milk coffee beverage having excellent hypertensive effects. A packaged milk coffee beverage satisfying the following conditions (A) to (C): (A) from 0.01 to 1 wt % of chlorogenic acids, (B) less than 0.1 wt % of hydroxyhydroquinone based on a content of the chlorogenic acids, and (C) a pH of from 5.0 to 6.4.

Abstract: The flanged container for a dairy product or similar food composition is provided with a hollow body and a generally planar annular flange connected to the top of the body, the flange having outer straight side edges and an inner edge defining a circular upper opening of the container. The body has a planar bottom and a lower portion tapering from a generally cylindrical upper portion toward the bottom in a curved manner. The lower portion has a height h1 in some embodiments not less than 14 mm and the ratio h1/H is less than 2:5 where H is the height of the container. The side wall of the body has a thickness profile such that the average thickness of the lower portion is more than the average thickness of the upper portion. Several identical containers can be grouped in a pack with breakable junctions at the outer straight side edges.

Abstract: Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 and satisfies the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydroxyhydroquinone: 0.08% by mass or less relative to the mass of the chlorogenic acid; and (C) the chlorogenic acid/a coffee solid content?0.03 (by mass).

Abstract: A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.

Abstract: A system and method for dispensing fluids is introduced. A preferred embodiment comprises a sealed tank, a bag containing fluid inside the sealed tank, an outlet for dispensing the liquid in the bag, and a pressure generating device to create pressure in the sealed tank.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.

Abstract: The invention includes a single use (disposable) container with a lid and a base. The base includes an amount of seal-forming liquid, such as water. The lid includes a butter reservoir and cooperates with the base to enclose the butter reservoir and the water. The water and the butter reservoir form a seal to keep butter in the butter reservoir fresh at room temperature.

Abstract: A packaged product has a food product having an added liquid thereon, and a packaging article at least partially surrounding the food product. The packaging article having a seal layer comprising a member selected from the group consisting of a slip agent and a surfactant. The slip agent or surfactant causes contamination from the added liquid to bead up or wet out, respectively, thereby permitting heat sealing through the contamination with a lower leaker rate than would otherwise be the case.

Abstract: The present invention concerns a method for producing a composite dairy product by co-filling viscous components and obtaining a spiral or spiral-like product aspect. Advantageously, the method does not require rotational movements of filling nozzles for obtaining the product aspect and thus provides a reduction in the overall complexity of the filling equipment. The composite dairy product comprises a container comprising at least one transparent portion, and wherein a viscous component is visible as a substantially discontinuous stretch on said transparent portion of the container.

Abstract: One aspect of the present invention relates to a package for respiring foodstuffs, such as bloomy rind cheese products, with improved shelf life. In certain embodiments the package comprises a bloomy rind cheese enclosed in thermoplastic film having a carbon dioxide transmission rate of about 10,000 cc/100 sq.in/day, oxygen transmission rate of about 1,100 cc/100 sq.in/day, and water vapor transmission rate of about 26.6 g/100 sq.in/day at 100 F/90% RH. In certain embodiments the package comprises a bloomy rind cheese enclosed in thermoplastic film having a carbon dioxide transmission rate of about 8,240 cc/100 sq.in/day, oxygen transmission rate of about 1,030 cc/100 sq.in/day, and water vapor transmission rate of about 19.1 g/100 sq.in/day at 100 F/90% RH. The present invention also relates to a method for wrapping a respiring food product with a thermoplastic film having a carbon dioxide transmission rate of about 10,000 cc/100 sq.in/day, oxygen transmission rate of about 1,100 cc/100 sq.

Abstract: A process to prepare packaged pasteurised or sterilised aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires a heat preservation at a specific pH.

Abstract: The invention concerns an element including: 1 sheet (1) including an intermediate zone (29) located between two zones designed to form side walls (9, 11), the intermediate zone (29) being designed to form a flap folded along the tip against one first (9) of the side walls, and elements (51a, 51b) for guiding tears in the sheet (1) the elements forming a single pull tab (58) to cause tears, the pull tab (58) being, in the intermediate zone, spaced apart from the media axis (A) of the zone designed to form the base (3). The invention is, for example, applicable to packaging of melted cheese.

Abstract: The invention has for its object to provide a heat-shrinkable laminated film for deep drawing, which has an increased carbon dioxide transmission rate (CO2TR) and an enhanced ratio (CO2TR/O2TR) of carbon dioxide transmission rate-to-oxygen transmission rate (O2TR), and is less susceptible to pinholes. In the inventive heat-shrinkable laminated film for deep drawing, a polyamide resin composition layer (a) containing a polyamide resin mixture comprising 60 to 95% by mass of an aliphatic polyamide resin (A) and 5 to 40% by mass of a polyamide base resin (B) having a heat of crystalline fusion of 5 to 40 J/g is laminated onto a heat-sealing resin layer (a) containing a polyolefin resin via an adhesive resin layer (b).

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: The present invention is related to a packed beverage containing potassium alginate and having a pH of 3.1 or higher, wherein the beverage has an alginic acid content of 0.3 to 8 mass % and a potassium content of 0.05 to 2.6 mass %, and the potassium content satisfies the formula 1: (0.85×alginic acid mass %)0.5?potassium mass %??(1). The present invention provides a packed beverage for potassium intake, which has a reduced bitter/salty taste intrinsic to potassium and reduced lingering aftertaste and which has an excellent flavor.

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 heat stable nutritional beverage having a pH of 6.6-8.2 comprising 5-12% w/w whey protein is obtained by incorporating 4-16% w/w of at least one sugar selected from di-oligo- and polysaccharides, wherein at least one monosaccharide is other than glucose.

Abstract: A packing package includes a gusseted container formed from laminated films and having opposite side walls and gussets extending between the opposite side walls, and a spout attached to an opening in the gusseted container. The laminated film forming either the two opposite side walls or the gussets is provided with a heat insulating barrier. The laminated film forming the gussets is not provided with any heat insulating barrier when the two opposite side walls are formed from the laminated film provided with a heat insulating barrier. The laminated film forming the two opposite side walls is not provided with any heat insulating barrier when the gussets are formed from the laminated film provided with a heat insulating barrier.

Abstract: A shelf stable, high moisture hot-aerated dairy product is disclosed that comprises a mixture of about 10 to about 66% of a dairy component, about 20 to about 30% of a fat component, and about 0.5 to about 2.5% of a stabilizer system. The stabilizer system comprises at least a two gum system, where one gum is gelatin, or at least a three gum system, where one gum is either gelatin or carrageenan with the remaining gums being different. The mixture is aerated to about 2% to about 20% overrun while the mixture is still hot and is subsequently filled into packages at the high temperature, i.e., from about 140° F. to about 180° F. The resultant dairy product has a shelf life of at least 12 months when stored at ambient temperatures or at least 18 months when stored at refrigeration temperatures without requiring aseptic processing or packaging techniques.

Abstract: Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 and satisfies the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydroxyhydroquinone: 0.08% by mass or less relative to the mass of the chlorogenic acid; and (C) the chlorogenic acid/a coffee solid content ?0.03 (by mass).

Abstract: Provision of a packaged milk coffee beverage having excellent hypertensive effects. A packaged milk coffee beverage satisfying the following conditions (A) to (C): (A) from 0.01 to 1 wt % of chlorogenic acids, (B) less than 0.1 wt % of hydroxyhydroquinone based on a content of the chlorogenic acids, and (C) a pH of from 5.0 to 6.4.

Abstract: The invention relates to a blow molding having capacity of at least 250 ml, its shell being composed of polystyrene and being produced via injection stretch blow molding. The invention moreover relates to the process for production of this blow molding and to the use of the blow moldings.

Abstract: A method for modifying flavor experience via aroma delivery including applying at least one aroma on a comestible's packaging, the aroma causing the consumer to perceive a modified flavor of the comestible upon ingestion of the comestible. The comestible may be a beverage, such as a carbonated soft drink, fruit juice, water or grain-based beverage.

Abstract: An article of manufacture for packaging edible liquid and solid components together comprised of a container, a base product comprised of a moist based ingredient in the bottom of the container, the base product covered by an edible sealing layer, the partially filled container being passed through a cooler to cause the sealing layer to become firm enough to support a dry component, the dry component deposited on top of the sealing layer, and a sealing means to seal the container.

Abstract: Packages for moisture containing products, such as cheese, including a polyamide layer, an ethylene vinyl alcohol (EVOH) layer, a sealant layer, and a moisture barrier layer located between the sealant layer and the polyamide and EVOH layers. The moisture barrier layer may contain a blend of high density polyethylene (HDPE) and low density polyethylene (LDPE). The package film has a thickness of less than 3.5 mils and a moisture vapor transmission rate (MVTR) at 100° F. and 90% relative humidity of less than 0.59 g/100 in2 per 24 hours. The moisture barrier layer minimizes the absorption of moisture by the polyamide layer, and thus prevents the package from forming a mottled appearance.

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 is directed to a polymer blend formulation and to heat shrinkable film, bags, pouches and the like made therefrom. The invention is further directed to a method of producing a heat shrinkable film with the proper gas permeability properties so that it is ideal for packaging and preservation of gassing cheese.

Abstract: The present invention provides frozen confections having an overrun of less than 30% and comprising by weight of the frozen confection: at least 0.2% calcium, at most 17% free sugars, and from 0.1 to 20% fat which contains less than 20% saturated fatty acids by weight of the fat; wherein at least 20% by weight of the calcium is present as part of a milk mineral composition.

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.