Abstract: Vase apparatus and decorating methods for associating flowers and other decorative items with cakes and other food products are described. Vase embodiments include a water-holding reservoir having a bottom wall, an upright rim, and plural flower-stem-receiving wells. Each well is defined by at least one well wall depending from the bottom wall and has an opening capable of receiving water from the reservoir. Vase embodiments may include a reservoir of various shapes and sizes. Vases may be placed on a cake or other food product permitting the cake or food product to be attractively and easily decorated.

Abstract: pH indicator compositions, solutions and suspensions and pH indicating food storage devices, medical devices and components thereof are provided for visually monitoring, detecting, and/or determining the presence of metabolic by-products from harmful or potentially harmful microorganisms. Also provided are methods of use and preparation of the pH indicator compositions, solutions and suspensions.

Abstract: The present invention leads to a method for preparing a dough piece rolled up with separator sheet, comprising supplying in a transport direction, a dough piece positioned on a separator sheet, the dough piece and the separator sheet having a length and a width, wherein a leading edge of the separator sheet exceeds the dough piece at at least a first side, rolling up the at least one side of the dough paper that exceeds the dough piece, thus forming a cylinder of separator sheet, extending in a width direction of the dough piece and rolling up the rest of the separator sheet with the dough piece around the cylinder. The invention further relates to a device for performing the method and a roll formed by the method and/or device.

Abstract: A method of facilitating the cooling of a foodstuff is disclosed. The foodstuff is placed in a container so that it surrounds a ventilation shaft in a central part of the container. The ventilation shaft has an opening or openings open to the foodstuff so that heat from the foodstuff at inner medial parts of the container escapes from the container via the shaft.

Abstract: Non-shrink, forming and nonforming thermoplastic webs comprising a myoglobin blooming agent on a food contact surface are useful for packaging fresh meat and other products to fix a desirable color on the surface of the product.

Abstract: A capsule system for preparing beverages by centrifugation of a capsule in a centrifuging brewing device comprising: a set of different capsules (1A, 1B; 1C, 1D; 1E, 1F, 1G; 1H, 1I; 1J,1K, 1L); each one for selectively delivering a beverage having specific characteristics that differ from the other capsules of the set; each capsule of the set comprising a body (2) with a sidewall and a free rim (3), an upper wall (4) and an extractable or infusible ingredient; and an insertion diameter (D) of the body of the capsule for insertion in a rotary capsule holder (14) of the centrifuge brewing device (7) in a referential position, wherein the different capsules in the set having bodies (2) of different storage volumes obtained by a variable depth (d1, d2, d3) of the body in the set but the same insertion diameter (D) for all capsules of the set.

Abstract: Provided is an oral pouch product having a coated seam, having a porous pouch wrapper; an inner filling material enclosed within first and second opposed layers of the porous pouch wrapper; at least one seam holding a portion of said first and second opposed layers of said porous pouch wrapper together; and a first coating comprising a releasable ingredient applied to an outer surface of said seam. Also provided is a method for making the oral pouch product.

Abstract: A seasoning bag for seasoning a foodstuff that includes an edible adhesive adhered to an interior of the seasoning bag and a seasoning adhered to the interior of the seasoning bag via the edible adhesive. The seasoning bag may be used in connection the preparation and/or cooking of foodstuffs. The bag may be used to season, marinade, and store a foodstuff. The bag may also be a cook-in bag, suitable for roasting, microwaving, slow cooking, and/or boiling.

Abstract: An improved ice cream cone holder includes a conical portion with an open end and a closed end and at least one de-nesting formation about the open end to inhibit vacuum formation in stacks of the holders. Additionally, embodiments comprise at least one drainage formation at the open end to allow melt to enter the conical portion rather than to overflow a rim of a disc portion formed about the open end. Embodiments contemplate varying a distribution pattern of the drainage formations, the de-nesting formations, or both from holder to holder.

Abstract: Edible composite images including a substrate, an underlying image, an optional lacquer barrier, an overlying image, optional varnish, and optional glaze are provided herein, wherein the overlying image obscures the underlying image at least in part and is removable by wetting or licking to reveal the underlying image. Also provided are edible flavor samples, edible pH-sensitive images, and composite images not intended for consumption.

Abstract: The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.

Abstract: A method for manufacturing a chew toy for pets has steps of: producing a base layer and an outer layer; shaping the base layer; (c) applying the outer layer to the base layer to manufacture a semifinished material and drying the semifinished material to obtain a chew toy, wherein the base layer has poprice, sweet rice flour and water and the outer layer has soybean, animal parts and glycerol. The chew toy has poprice, sweet rice flour, soybean, animal parts and glycerol, therefore has a nutritional value, is easily digested and has health benefits for the pet, including strengthening their teeth and exercising their palate and jaw.

Abstract: A method of manufacturing a flavor pouch containing flavorant selected from one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, exotic flavors, and the like includes feeding a strip of fabric along a feed path, placing preselected amounts of flavorant material at spaced apart locations along the strip, forming flavor pouches by sealing portions of the strip together to enclose each preselected amount of flavorant material, and separating the flavor pouches from the strip. The pouches can have various shapes including crescent and oval shapes.

Abstract: A product display sheet (1) comprises a display area (3) having a plurality of adhesive areas (7a-7h). Each adhesive area comprises one or more adhesive locations. Each adhesive area is further associated with one or more product identifiers.

Abstract: A utensil may be provided with at least one utensil body extending generally longitudinally and having consumables integrally disposed thereon.

Abstract: An edible pet chew that is made of rehydrated hide about an inner fill via a positioning shealth.

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 container having a first section with an opening into a hollow interior, a second section with an opening into a hollow interior, said first and second sections configured to mate together at their respective openings to form a sealed enclosure, and a ridge extending along on the outer surface of at least one of the first and second sections, said ridge having a curved outer surface. An appendage is connected to the ridge including an aperture for receiving a hook. A coating of edible material is on the outer surface of at least a portion of at least one of the first and second sections.

Abstract: A container for gifts or the like, of the type that is used for association with a food package, in particular, to be inserted in a chocolate egg, comprises two half-shells which can be coupled mouth to mouth and with which are associated connection means that can be mutually engaged in order to keep the two half-shells connected to one another; the connection means are preferably of the buckle type with a male element integral with one half-shell and a female element integral with the other half-shell, the male and female elements being mutually engageable.

Abstract: Eating tools for drinking or eating food comprising a contact part for holding food and touching in a user's mouth, an additional foods part adhered or applied to additional foods which contain either seasoning, food, medicines or a nutrients in the contact part. In the additional foods part, the contact part surfaces adheres to granular or powdered addition foods by adhesive adhesion material. Thereby, favorite flavor can be eaten and various flavors can be tasted, without requiring a complicated step.

Abstract: Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.

Abstract: The present invention relates to an animal chew toy and a method of providing an animal chew toy wherein the toy has a body portion and a core portion. The core portion includes a first material including a central portion and a plurality of projections extending from the central portion. The body portion may surround the core portion, encapsulating the core or forming a frame around the core. The chew may be formed via a number of overmolding methods including those utilizing injection molding or extrusion techniques.

Abstract: A packaged aqueous carbonated beverage comprising a container which replaces at least a portion of CO2 that permeates through the container or closure. The container comprises a polyester composition including a polyester suitable for packaging aqueous carbonated beverages and a carbonating agent. The aqueous carbonated beverage is disposed in the container such that the aqueous carbonated beverage has direct contact with the container and a closure seals the beverage in the container. The carbonating agent reacts with water in the carbonated beverage forming CO2 for replacing at least a portion of CO2 that permeates through the container or closure. A corresponding method of packaging an aqueous carbonated beverage is disclosed.

Abstract: A method and components for heating and hydrating foods and beverages using an exothermic and pressure generating chemical reaction are described. The exothermic reaction can be initiated by water, spark, electrical impulse, squib, friction, or shock to heat non-potable water and force the water through a membrane filter, thereby producing heated, potable water.

Abstract: A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may be formed as a lollipop, a toy, or a lozenge using either a batch process or a continuous process. Features to interest a pet include a resilient mount, or a rotatable mount. An adhesive mount can attach the support to a variety of surfaces. A replaceable cover and rejuvenant container may be used.

Abstract: A cartridge for an edible film dispenser is provided for protecting a mounted edible film having a roll form, enabling easy mounting of the edible film in the edible film dispenser, and simplifying the structure of the edible film dispenser. The cartridge comprises an edible film tape, which has a cylindrical main bobbin and a cylindrical take-up bobbin, a cartridge body, which includes a main shaft, a draw shaft, a take-up shaft, and an edge perpendicular wall, which are spaced apart from each other, and a plate-like cartridge cover, which has a size and profile equal to those of the cartridge body.

Abstract: The invention provides a process wherein starch and/or a starch derivative can be gelatinised more efficiently by means a thermo mechanical treatment, when a carbohydrate polymer is used comprising aldehyde containing monomer units which comprise one or more aldehyde groups that are derived from one or more a primary alcohol groups. With this process a granulate or other semi-finished product can be obtained that can be shaped to produce an article that has excellent dimensional stability in water. The invention further provides a granulate, a shaped starch product, a food product or a blown starch film comprising such a carbohydrate polymer.

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 viscous solution which serves as a catalyst or facilitator to apply any dry granular, flaked, shaved or powder substance (Spice), to the rim of plastic and glass drink-ware. To apply said Spice on drink-ware made from materials commonly used in the manufacture of drink-ware and used in widespread dining/drinking environments including; plastic, glass, porcelain, ceramic, paper, wax coated, etc., and to apply said Spice in a manner that permits a more evenly distributed Spice application that resists or reduces possible dripping down the drink-ware and protects the Spice from saturation or contamination from the Solution.

Abstract: A cone holder comprises an open hollow body a gift item for supporting an ice-cream cone a gift item partially inserted therein. Advantageously the hollow body a gift item is shaped in such a manner as to define a housing a gift item in which a gift item a gift item is removably received in a position in which it does not interfere with the portion of the ice-cream cone inserted in the hollow body a gift item.

Abstract: An infusion beverage package includes a body portion having overlying layers of porous material that are joined to form at least one compartment for carrying infusion beverage product in addition to a weight that causes the body portion to sink in water. The compartment(s) may also carry an agent (e.g., sweetener) that imparts flavor characteristics into a solution during steeping of the infusion beverage product. The weight is preferably realized by a non-toxic, insoluble odorless, flavorless microwaveable material (e.g., ceramic material, porcelain material, and naturally-occurring rock material). Alternatively, the weight may be realized by a dissolvable agent such as a sweetener. A multi-compartment single bag design and dual-bag designs are illustrated.

Abstract: A multi-zone napkin is provided for use with a frozen treat mounted on a stick to absorb drips. A portion of the stick can be located through a mounting slot in the napkin. A distribution zone layer passes liquid through to an absorbent zone layer and may optionally be suitable for printing on a top surface, to display artwork or other messages. The absorbent zone layer retains liquid received from the distribution zone layer. A barrier zone layer can help to retain the liquid in the absorbent zone layer and prevent drips from contacting a user's hand. In addition to absorbing drips, the multi-zone napkin may provide insulation from cold and/or may be configured to provide a soft surface against a user's hand. The napkin may also be designed to inhibit drips from the frozen treat from running off the distribution zone layer.

Abstract: A self-heating, self-hydrating pouch to simultaneously heat and hydrate a prepackaged, partially or completely dehydrated food or beverage product that is stored in the pouch. The pouch comprises multiple layers of material that prevent the transmission of water and gasses thereby preventing deterioration of the prepackaged food or beverage product. The pouch includes a membrane filter structure and flameless, exothermic reaction agents. The user adds potable or non-potable water to the pouch. When the water contacts the exothermic reaction agents, an exothermic reaction occurs which heats the water above 200° F. The membrane filter structure filters the heated water to remove bacteria, viruses, chemicals and by-products of the exothermic reaction. The filtered, heated water contacts the partially or completely dehydrated food product or dehydrated beverage product and simultaneously heats and hydrates the food or beverage product.

Abstract: The present invention relates to providing an animal chew formed of rawhide and edible resin. The edible resin may be positioned on the outer surface of the rawhide and/or retained within the rawhide. The edible resin may include one or a mixture of starch, gluten, vegetable protein, carbohydrate or fat.

Abstract: An edible article comprises a food product and a film that encloses the food product. In one embodiment, the film comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol. In another embodiment, the film comprises a major amount of pullulan on a dry solids basis, gelatin, and at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol, and can also comprise salt. In another embodiment, the film comprises a first layer comprising a major amount of at least one food grade wax, a second layer comprising a major amount of pullulan and further comprising at least one plasticizer, and a third layer comprising at least one surfactant that is substantially immiscible with aqueous pullulan compositions but which adheres to pullulan surfaces, wherein the at least one surfactant is at least partially crystalline.

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: Film for wrapping food products, made of an edible or inedible material, curved onto itself along a longitudinal axis to form a cylinder in which the longitudinal side edges of the film are overlapping to a certain extent are in direct contact with each other but not otherwise connected, shirred or wrinkled in the manner of an accordion to form folds perpendicular to the axis of said cylinder, that can have an internal support in the form of a tube of a stiff material, and which can be externally coated by a separation sheet and an also shirred tubular net, and the method for manufacturing it.

Abstract: The present invention is directed to an easily-digestible pet chew for promoting oral health and preventing malodorous breath in animals. The pet chew is formed with ingredients selected to promote mastication and ease digestibility, and additionally includes baking soda and abrasives to reduce tartar and plaque and eliminate malodorous breath. The pet chew has a soft, malleable texture that is easily chewed by animals and easily digested once swallowed. The pet chew also includes a white coloring interspersed with colored crystals formed in a bone-like shape that appeals to both animals and their owners.

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: 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: Illuminated tongs include a pair of arm members joined together at a hinged end for relative moment to grasp an object such as a translucent confectionary item. A battery compartment is connected to at least one of the arm members, and a spring is mounted in the battery compartment to bias the tongs to an open position. A light source is hidden within one of the arm members adjacent the grasping end. A switch member, associated with the battery compartment, is automatically closed when the grasping end is moved to grasp a confectionary member whereby light will glow from the interior of the confectionary member.

Abstract: An additive delivery laminate is suitable for packaging a food product which is cooked in the package, with an additive transferring from the laminate to the food product. The additive delivery laminate has a substrate and an additive delivery layer. The additive delivery layer contains styrene-ethylene/butylene-styrene copolymer and additive granules containing a colorant, flavorant, and/or odorant. The styrene-ethylene/butylene-styrene copolymer has a styrene to ethylene/butylene weight ratio of from 5:95 to 50:50 and a Brookfield Viscosity of from 500 to 100,000 centipoise measured as a 25 weight percent solution in toluene at 77° F.

Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.

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: A beverage bottle has a container, a beverage accommodated in the container, the beverage including a light-sensitive additive which has an original color and under the action of radiation, changes its original color to a different color, and a device associated with the container and configured to generate a radiation which acts on the additive and to change the original color of the additive and therefore of the beverage to a different color.

Abstract: A method for masking or modifying the olfactory or gustatory sensation generated in a user by a base product (7) includes releasing an aromatic or fragrant composition over time in a sequenced manner in relation to the release of the base product (7), the aromatic or fragrant composition being housed in at least one rupturable container (5). A device used to implement the method is also disclosed.

Abstract: A method and apparatus to be employed in tasting processes for the purpose of characterizing the aromatic qualities of, for example, a wine, single malt scotch, hot brewed coffee or tea, chocolate, breads, food oils or similar type of aromatic product. The apparatus comprises a carrier material suitable for the support of aromatic scents of a variety found in wines, other beverages and other foods. The apparatus provides for the grouping of scents according to, for example, commonly found groupings of flavors in wine, distilled, brewed, hot brewed, food oils, chocolate or other aromatic food products. The apparatus provides for ease of separation of the individual scents or groups appropriate to the users current experience. The apparatus includes carrier material to which the aromatic scents are applied or to which the scents have been previously applied.

Abstract: A chew product useful to reduce dental calculus and gingivitis in the oral cavity of animals contains a combination of sodium tripolyphosphate and a cetyl pyridinium salt. Also disclosed are methods for preparing the novel chew product and for using the chew product to promote oral health in animals.

Abstract: An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf life, achieves an intense flavor, and has a wide range of taste selections.

Abstract: A nutritional beverage formulation for achievement of optimum health in an individual.