Abstract: Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and feed products. Starter cultures of the invention include culture of lactic acid bacteria, e.g. Lactococcus species.

Abstract: To establish the integrity of a product located in a container a given feature of the product in the container is determined by means of a first measurement method in which a first physical property of the product is ascertained, the given feature is additionally ascertained at least directly or by means of a second measurement method which is based on a second physical property which is different from the first physical property, and the values obtained by means of the two measurement methods of the given feature are compared. If the product is a drink in a bottle and if the given feature is the fill level, the first measurement method can consist of the fill level being measured by means of absorption of an X-ray beam, and the second measurement method can consist of the change effected by the bottle in the resonant frequency of a high-frequency oscillating circuit being measured.

Abstract: A method of producing a consumable nicotine composition includes blending a measured quantity of nicotine into a solution. A nicotine concentration is achieved in the solution of between 0.0001% and 0.1% and the solution apportioned so that each portion contains a precise quantity of nicotine appropriate for consumption in a single use by a single person. Each portion is introduced into a respective single-serving beverage. Another method of producing a consumable nicotine composition also includes blending a measured quantity of nicotine into a solution and achieving a nicotine concentration in the solution of between 0.0001% and 0.1%. The solution is likewise apportioned so that each portion contains a precise quantity of nicotine appropriate for consumption in a single use by a single person. Each portion is introduced into a respective beverage and each beverage packaged into a separate single-use dispenser.

Abstract: A process of determining if a foodstuff is fresh or has previously been frozen. The foodstuff is subjected to bioelectrical impedance analysis including measurement or calculation of values of resistance, reactance, impedance, capacitance, and/or phase angle. The results illustrate whether or not the foodstuff has been previously frozen or is fresh. Also provided is a process of selecting a preparation method, a packaging and shipping method, or disposition of a foodstuff. First determining a palatability value for the foodstuff. Second determining as a function of the determined palatability value whether or not the foodstuff is to be prepared for consumption, is to be packaged and shipped, or is to be disposed of.

Abstract: Processes are provided for controlling body weight of a consumer, as well as for selecting and purchasing foods, and for producing food products, based on a combination of food energy data and relative healthfulness data for a candidate food. Various ways are provided for obtaining and accessing the food energy data and relative healthfulness data. Related processes and systems are also provided for assisting in the foregoing processes.

Abstract: Processes are provided for controlling body weight of a consumer, as well as for selecting and purchasing foods, and for producing food products, based on a combination of food energy data and further nutritional data for a candidate food conveyed by an integrated image. Related processes and systems are also provided for assisting in the foregoing processes.

Abstract: Processes for selecting and purchasing and/or consuming food are provided. In certain embodiments, healthfulness data representing a relative healthfulness of a candidate food is based on a linear combination of nutrient amounts present in a candidate food. Related processes for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided.

Abstract: Processes for selecting and purchasing and/or consuming food are provided. In certain embodiments, healthfulness data representing a relative healthfulness of a candidate food is based on a selected procedure for processing nutritional data of foods in a food group comprising the candidate food. The respective food group is one of a plurality of food groups a within a particular metagroup of a plurality of metagroups, wherein each of the metagroups comprises a plurality of food groups. Each of the metagroups has a different procedure for processing the nutritional data of foods in its food groups. The relative healthfulness data is also based on respective comparison data for the corresponding food group. Related processes for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided.

Abstract: A process for controlling body weight of a consumer obtains food energy data of candidate food servings to be ingested based on an energy contribution of each of its protein content, its carbohydrate content, its dietary fiber content and its fat content and ingesting the food servings such that a sum of the food energy data thereof bears a predetermined relationship to predetermined food energy benchmark data of the consumer for a given period. Related processes for selecting and purchasing food, for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided.

Abstract: A precision temperature cooking system for cooking food products in a facility includes a vacuum packaging device to package the food products in vacuum-sealable bags, and a heated water bath or a heated water circulator to maintain a water bath at a cooking temperature that is substantially equal to a desired final temperature of a core portion of the food products, and a chilling/freezing system to blast-chill or flash-freeze the food products cooked by the water bath, and a refrigerated storage device to receive and store the frozen food products from the blast-chiller, and a high-temperature finishing component configured to impart a desired appearance to the outside of the cooked food product.

Abstract: A method is provided for sterilizing and/or deactivating adventitious agent(s) on and/or within a biological material which comprises packaging the biological material, altering the original atmosphere associated with the biological material in order to reduce the level of oxygen to which the biological material is exposed and subjecting the packaged biological material with its altered atmosphere to irradiation.

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

Abstract: A tunnel pasteurizer having a tunnel, through which the material to be pasteurized is conducted and sprayed or sprinkled with water, and with a trap region for the draining water arranged on the bottom of the tunnel, pasteurizer and a plurality of temperature zones arranged in the transport direction, and the trap region is divided into separate trap zones which correspond to the temperature zones, from which the water is re-supplied to the respective tunnel zones, and comprising a control means for controlling the water temperature in the temperature zones. To improve control of the temperature in the individual temperature zones, the control and the tubing of the trap zones is adapted such that water can selectively be taken from the individual trap zones for temperature control and can selectively be returned to other temperature zones, wherein water is buffered in the individual temperature zones separate from other temperature zones in a respective zone buffer.

Abstract: Methods of isolating, treating, storing and processing human milk, as well as nutritional formulations of human milk comprising protective human milk proteins.

Abstract: The present invention is directed to a freshness indicator (9) for a chilled beverage and in particular to a beverage dispensing device (1) with a freshness indicator (9) for a chilled beverage, wherein the beverage dispensing device (1) comprises an outer housing (7), a tapping device (2) for dispensing a beverage, a beverage container (4) being placeable in the outer housing (7) and connectable with the tapping device (2), and the outer housing (7) functioning as a chiller (8), characterized in that the beverage freshness indicator device (9) comprises: a display (10) for indicating the storage temperature, maximum storage period, actual freshness of the beverage, the time left until expiry of the freshness and/or the date of expiry of the freshness, a data input unit (11) for the input of data and/or means (12) for recording replacement of the beverage container (4), at least one temperature sensor (13) for measuring the storage temperature of the beverage, —a temperature controller (14) for adjusting the

Abstract: A food processor appliance includes various types of adaptors for permitting both liquid and solid food ingredients to be separately or concurrently fed into the appliance for processing therein, or for adapting the appliance particularly for processing long, slim food articles, such as carrots, cucumbers, etc. Another described feature is particularly useful for juicer-type appliances, and includes a base for supporting a juice-receiver receptacle, which base includes a retractable tray for catching drippings when the receptacle is not in place.

Abstract: The present invention provides a composition for detecting an object substance (X). This detection composition contains a gel (Y). The gel (Y) contains a colorable aqueous solution (A) that can be colored upon contact with the object substance (X), and a crosslinked polymer (B). This composition is preferably used to evaluate packaging materials.

Abstract: A nutritionally balanced food or beverage product suitable for use as a partial or total meal replacement, wherein for any given quantity consumed the relative ratios of calories, protein, fat, saturated fat, carbohydrate, sugar, fibre and one or more vitamins and minerals are nutritionally balanced.

Abstract: A method is provided for tracking ground meat to the animal or animals from which the meat was harvested. The method includes obtaining animal portions that have information that is associated with the animal portions. The animal portions are loaded into a conduit or a vessel that includes a meat grinder. The amount of portions entering the conduit or the vessel are measured. The portions are ground into ground meat, and the amount of ground meat leaving the conduit is again measured. With the aid of a computer, when the amount of ground meat leaving the conduit corresponds to an amount of the portions that enter the conduit, the information that had been associated with the unground animal portions can also be associated with the ground meat.

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

Abstract: A method and apparatus for the treatment of bottles or similar containers. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.

Abstract: Edamame within a microwave bowl is introduced for preparation of an edamame food product. The pod count of the edamame product is within a range of about 145 to 170 pods per 500 grams of the edamame product. A volume of moisture is added into the microwaveable bowl with the edamame product. A top film is sealed across a rim of the microwaveable bowl and then the edamame product is frozen. Subsequently several sealed microwaveable bowls are packaged together in a box.

Abstract: Combinations of atmosphere control members are used to control the atmosphere within a sealed container which contains a respiring biological material. The combination makes use of a first ACM having a first R ratio (the ratio of carbon dioxide permeability to oxygen permeability) and a second ACM having a second R ratio, the first R ratio being substantially greater than 1.0, and the second R ratio being less than the first R ratio. This combination (31, 321, 322, 331, 332) can form part of the sealed container (1) itself, or can be part of an assembly (31, 32, 34) through which the packaging atmosphere within the sealed container (1) is circulated.

Abstract: A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

Abstract: A method of reducing the ethanol content of a beverage which includes ethanol and volatile components: separating the beverage into first and second streams, the first stream including ethanol and the volatile components and the second stream including ethanol but none or little of the volatile components; contacting the second stream with a strip solution to produce a treated second stream to reduce the ethanol concentration thereof; and mixing the treated second stream with the first stream whereby the ethanol content of the beverage is reduced but the volatile components remain substantially unchanged.

Abstract: A combination of a machine for making and dispensing a flowable ice product such as e.g. soft ice-cream, ice cream slush, in particular milk shake, and a package for the flowable ice product. The machine for making and dispensing the flowable ice product comprises an ice product making assembly including a cooler or freezer unit, and a dispenser unit for dispensing the ice product The dispenser unit is connected to the ice product making assembly and to outlet means of the machine. The flowable ice product can be fed from the outlet means of the machine to the package for the flowable ice product. The package is a collapsible pouch comprising inlet means.

Abstract: A method for packaging of food products of varying sizes, in which at least two food products are to be packages in the same packing, is disclosed. The method includes making an estimate of the quantity of each food product, registering the location of each food product on an object conveyor, moving each food product to a collection area, determining by way of a computer program whether a food product is to be moved to a portion carrier and, if such move is determined, also determining to which portion carrier the food product is to be moved, raising the food product to be moved to a portion carrier, and moving the food product to the selected portion carrier and releasing the food product to the portion carrier.

Abstract: To establish the integrity of a product located in a container a given feature of the product in the container is determined by means of a first measurement method in which a first physical property of the product is ascertained, the given feature is additionally ascertained at least directly or by means of a second measurement method which is based on a second physical property which is different from the first physical property, and the values obtained by means of the two measurement methods of the given feature are compared. If the product is a drink in a bottle and if the given feature is the fill level, the first measurement method can consist of the fill level being measured by means of absorption of an X-ray beam, and the second measurement method can consist of the change effected by the bottle in the resonant frequency of a high-frequency oscillating circuit being measured.

Abstract: The present invention relates to the non-invasive use of a luminescent compound to detect and measure concentrations of oxygen dissolved in a rigid container, especially a bottle, a tray, a carton, a lidstock associated with a tray, a stand up pouch, or a paperboard container. The measurement is made independent of the oxygen concentration of the surrounding atmosphere. The invention is especially useful as a quality assurance check to verify oxygen scavenger activation during the assembly of bottled products, and modified atmosphere and vacuum packages. The method according to the invention is faster and less wasteful than previous methods that rely on measuring oxygen concentration within the headspace of an assembled package.

Abstract: Capsules made of gellan gum and a polyvalent salt and having various flavors and colors are provided in a flexible gelatin and carragheenan gel, of which the appearance differs from that of ordinary gelatin, by suspending the capsules having various flavors and colors in a gel medium by adjusting the process variables and formulation to prevent color and flavor migration into the gel medium.

Abstract: A food spoilage sensor of the general formula wherein M is a transition metal ion; D1, D2, D3 and D4 can be the same or different and can be N or P; R1 and R2, R3 and R4, R5 and R6, and R7 and R8 can be the same or different and from, taken together with the adjacent carbon atoms to which they are bonded and joined together, an aromatic or a cyclic group with at least one of the aromatic or cyclic groups possessing one or more polymerizable moieties. The complex selectively binds biogenic amines which are released by food spoilage microorganisms and undergo a detectable color change upon exposure thereto.

Abstract: Method and apparatus for tracking processed meat provided to the public from the time the raw meat was handled by an initial production facility.

Abstract: The present invention is directed to a microwavable steamer food pack that includes a container and an insert. The container has a lower portion, an upper portion and a top edge. The insert has a plurality of opening and a pull tab and is positioned between the lower and upper portion of the container. A gelled sauce is in the lower portion of the container and food components are positioned on the insert and extend into the upper portion of the container. A covering is secured to the container. The gelled sauce remains in a solid or semi-solid state and is separate from the food components when the food pack is stored in a vertical position under chilled conditions.

Abstract: A microwave system is capable of inspecting a medium, especially capable of inspecting food products transferred by a conveyer belt in real time. The microwave system includes a transmitter for transmitting continuous microwave; a receiver for receiving the microwave passing through the medium; a scanner for electrically directing a microwave beam along a linear path, especially, across the conveyer belt; a waveform extractor for extracting the informational parts of the received signal outputted by the receiver; and a cpu for analyzing the data outputted by waveform extracting means.

Abstract: A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

Abstract: A dual bar code for detecting contamination. When no contamination is present, a first bar code identifies the product. When contamination is present a second bar code identifies the presence of contaminants.

Abstract: The present invention relates to a contamination detector associated with a double bar code that includes coded indicia used to identify the presence of conditions indicative of microbial contamination, including toxic contaminants, bacterial metabolites, and other microbial secretions. Of the two bar code symbols associated with the contamination detector, the first identifies the product or container, while the second bar code symbol is designed to identify the presence of contaminants. When contamination is not detected, the first bar code symbol is scanner readable, whereas the second bar code symbol is not. Once contamination is detected, bars in both bar code symbols can appear or disappear causing the first bar code symbol to become scanner unreadable and the second bar code symbol to become scanner readable.

Abstract: A method of providing extended shelf life fresh meat products involves irradiating the meat products in a first controlled atmosphere and packaging the irradiated meat products in a second controlled atmosphere. The packaged irradiated meat products are then distributed to a retail store. In an exemplary embodiment, the first controlled atmosphere excludes oxygen and the second controlled atmosphere is high in oxygen. In one particular embodiment of the present invention, an antioxidant is added to the meat products either prior to or following the step of irradiating the meat products in the first controlled atmosphere, to extend the color-life of the meat products.

Abstract: A metal co-ordinated complex in a medium, e.g. a palladium-fluorophore, may be used to detect food spoilage products by the release of a detectable component by preferential binding of the metal to, for example, sulphur compounds or amines. It can be easy to detect food spoilage in sealed packs.

Abstract: A polymeric food spoilage sensor comprises a polymer containing a polyazamacrocyclic transition metal complex. The complex selectively binds biogenic amines, such as cadaverine, putrescine and histamine, which are released by food spoilage microorganisms. The polymer undergoes a detectable color change upon exposure to biogenic amine, thus indicating that food spoilage has probably occurred. In one embodiment, the polymer is molecularly imprinted with the biogenic amine to impart selective binding affinity. The polymer is easily incorporated in common food containers and can be employed in fiber optic detection devices.

Abstract: A method and system for food preparation and processing that determines the bulk density of food particulate matter input into particulate packaging machinery and performs bulk density feedback of packaged food particulate matter. The feedback mechanism inputs bulk density values into a controller that are referred against acceptable values. Where the input values of bulk density are outside the acceptable range the controller automatically alters the food preparation and packaging process to obtain acceptable bulk density values. The method system are applicable to any food manufacturing process, although they are particularly well suited to the manufacture of food in flake, chip, puffed or extruded form.

Abstract: There is disclosed a process for melting a luminescent oxygen sensitive compound into extruded polymer films. Specifically, there is disclosed a process for thermal melting of oxygen-sensitive indicators into common packaging polymers used for commercial packaging of products, such as foods. The oxygen-sensitive indicators can be used for real-time monitoring of oxygen in commercial packaging operations.

Abstract: A method of providing extended shelf life fresh meat products involves irradiating the meat products in a first controlled atmosphere and packaging the irradiated meat products in a second controlled atmosphere. The packaged irradiated meat products are then distributed to a retail store. In an exemplary embodiment, the first controlled atmosphere excludes oxygen and the second controlled atmosphere is high in oxygen. In one particular embodiment of the present invention, an antioxidant is added to the meat products either prior to or following the step of irradiating the meat products in the first controlled atmosphere, to extend the color-life of the meat products.

Abstract: A self-cooling package for beverages that includes a cooling device internal to the package and a connection to a pumping device external to the package. The internal cooling device is formed by a cavity filled with a coolant that evaporates under the effect of a depression.

Abstract: A packaging system and method of the same designed to extend the shelf-life of meat cuts operatively positioned onto a tray. One or more trays is wrapped in a permeable film and is/are inserted into a master bag filled with a gas, namely nitrogen. The packaging system has a storage life of at least ten weeks and a display life of at least three days.

Abstract: The subject invention is directed to a customized dietary health management system for pets. The pet food diet provides the required level of nutrients and it includes a customized pet food product formulated from a dry pet food kibble recipe and selected functional additives. The formulation of the dry pet food kibble is selected on the basis of an individual pet's attributes and physical conditions. The diet further includes a selected wet pet food, functional snacks and treats, and health accessories packaged with specific feeding instructions for the pet. The dietary health management system raises the level of nutrients for a companion animal from an adequate level to an optimal level, thereby enhancing the health and happiness of the companion animal.

Abstract: A polymeric food spoilage sensor comprises a polymer containing a polyazamacrocyclic transition metal complex. The complex selectively binds biogenic amines, such as cadaverine, putrescine and histamine, which are released by food spoilage microorganisms. The polymer undergoes a detectable color change upon exposure to biogenic amine, thus indicating that food spoilage has probably occurred. In one embodiment, the polymer is molecularly imprinted with the biogenic amine to impart selective binding affinity. The polymer is easily incorporated in common food containers and can be employed in fiber optic detection devices.

Abstract: Methods for customizing pet food for an individual pet are described. In one embodiment, the method includes the steps of obtaining user input through an electronic user interface, processing the input with stored data on a main computer which is coupled to the user interface, and generating control signals to control the operation of food manufacturing and packaging apparatus according to the user input. The user input is used to form an individual pet profile, which is used to generate a customized pet food formula. The customized pet food formula is then used in the control of the manufacture and packaging of the customized pet food.

Abstract: There is disclosed a process for melting a luminescent oxygen sensitive compound into extruded polymer films. Specifically, there is disclosed a process for thermal melting of oxygen-sensitive indicators into common packaging polymers used for commercial packaging of products, such as foods. The oxygen-sensitive indicators can be used for real-time monitoring of oxygen in commercial packaging operations.

Abstract: A dual bar code for detecting food contamination. When no contamination is present a first bar code identifies the food product. When contamination is present a second bar code identifies the presence of contaminants.