Abstract: A package for a food product comprises a container that has two sealed containment sections separated by a central portion located between the two containment sections. The container is adapted to be folded at the central portion, and a band that is separate from the container encircles the central portion. The circumference of the band provides a space between the band and the outer surface of the central portion that is large enough for a person's hand to be placed between the band and the central portion, and grasp the band. An assembled food product package comprises the package and two food product portions individually contained within each containment section. A method of making an assembled food product package comprises sealing two food product portions in the two containment sections and applying a band around the central portion.

Abstract: A condiment package for storing and supplying condiments comprising: a first packet, where the first packet stores a first condiment; a second packet, where the second packet stores a second condiment; a removable foil cover, where the cover seals the first packet and the second packet; and a removable divider, where the divider separates the first packet and the second packet. The removable foil and removable divider may be made of plastic. The first condiment or the second condiment may be selected from the group consisting of honey, ketchup, mustard, mayonnaise and soy sauce.

Abstract: The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

Abstract: This invention generally relates to a method for efficiently disinfecting, sterilizing, and packaging produce so that it is Ready-To-Eat by a consumer. The claimed method removes dirt, soil, pathogens, and renders produce with a longer shelf life. The claimed method is a multi-step sanitizing process that is designed to not cause bruising or other physical harm to produce. Ultimately, this method yields produce disinfected, packaged, and ready-for-sale on the market shelf.

Abstract: A bakery tray made of an all-natural fibrous material is disclosed to store, ship, bake, and display single-serve baked goods such as muffins and cupcakes. The tray has a plurality of cups and a top plate for serving the cups in position relative to each other. The tray also includes various structures to provide uniform baking of baked goods in either a convention or microwave oven.

Abstract: A method for processing a package of eggs is disclosed which comprises adjusting a position of one or more of the eggs, after the eggs have been placed in the package, so that each of the eggs assumes a particular orientation within the package. In some embodiments, the method may also comprise marking information on a surface of one or more of the eggs after the position of the one or more of the eggs has been adjusted. Additionally, in some embodiments, the position of the one or more eggs may be adjusted using an egg orienter positioned above a conveyor of an egg packing station.

Abstract: A packaging system includes a tray that supports candy canes in a side-by-side presentation while maintaining the candy away from the outer walls of the packaging. A template of cardboard stock is cut and folded to define a candy can support tray that is covered by a transparent wrapper or inserted into a box. The tray includes a bottom base and sides that are folded upward and end portions that fold inward with tabs align to create the rectangular tray with an open top. A first end of the tray includes a portion extending downward from the top edge to the base at an oblique angle with orifices receiving ends of the candy canes. At an opposite end of the tray, a second support portion has a portion extending downward at an oblique angle from the end wall to the base of the tray.

Abstract: Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

Abstract: A food container including an inner wall defining a food-containing cavity, and an outer wall defining a geometry of the food container. The outer wall is in contact with the inner wall to provide a unitary structure encapsulating a chamber between the inner wall and the outer wall of the food container. An aqueous salt solution is contained within the chamber between the inner wall and the outer wall. The aqueous salt solution has a water to salt by volume ratio that ranges from 2.5 parts water to 1 part salt to 3.5 parts water to 1 part salt. Following removal of the food container from a refrigeration unit, the aqueous salt solution of the food container maintains a temperature of a foodstuff positioned within the food-containing cavity with a range from ?0.5° C. and 10° C.

Abstract: The present disclosure relates to packaged long shelf life edible products, in particular dairy products, comprising tamarind extract, neb neb extract and weak organic acids. These packaged long shelf life edible products can be stored during at least 12 months under conditions of high temperature and high humidity level. The present disclosure also describes the manufacturing process for making the same.

Abstract: A process of preserving fresh sausages or fresh meat emulsions with high pressure and avoiding color fading and diminishing of taste comprises the steps of a) packing the products into sealed packages, b) Putting the packages into a pressurization vessel, increasing pressure in the vessel up to 100.000 PSI that the packages are exposed to the elevated pressure. c) Maintaining pressure for a time up to 300 seconds, at a temperature up to 45 F, d) removing the packages with fresh meat products from the pressure vessel. Pathogens are killed during this process providing a longer shelf life while retaining taste, color compared to having fresh meat products that are packed without the benefit of high pressure. To avoid color fading and loss of flavor during this process, spices which are not part of the original and historical recipe are used to compensate.

Abstract: A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fiber is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.

Abstract: A food composition having a pizza separated into a small portion and a large portion. The large portion of the pizza having an aperture in which a container of a secondary food item is positioned. The large portion and container may be boxed in a specially designed box to accommodate both. The small portion may be provided with, or separately from the large portion.

Abstract: Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; a packaging step of packaging, after the cooling step, the noodle strands; and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40° C.

Abstract: A collapsible container made from sheet material, comprising a cover portion and a base portion; the cover portion and base portion each being pivotally connected at respective spaced fold lines to a rear wall each, wherein each of the cover portion and base portion comprises a main panel having, at its edge remote from the rear wall portion, a front wall and, at its opposite side edges, side walls wherein the side and front walls portions of the cover portion interfit with one another to retain them in position extending generally perpendicular to the panel of the cover portion and the side and front walls of the base portion are able, to lie within inwardly facing surfaces of the side and front walls of the cover portion.

Abstract: The present invention concerns a new method for dehydrating natural fruit and/or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and/or clinical nutrition for people with medical conditions.

Abstract: The waste food recycling machine includes an elongate, vertical housing divided into three stages. In the first stage, waste food is collected and sanitized by steam. After sanitation, the sanitized waste food passes into the second stage where the sanitized waste food is cut into smaller portions and dried. In the third stage, the dried waste food is cooled and mixed. An optional supplement infuser is provided to add additional nutrients. The final mixture is then packaged and further processed.

Abstract: A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

Abstract: A pouch, designed to be attached, either directly or indirectly, to a container, is provided with two end portions, each of which is formed with an elongated slit. When the pouch is directly attached atop a container, the end portions are pulled over the lid and catch a rim portion of the container. When the pouch is placed upon a lid covered container, the end portions of the pouch can catch or engage the lid. In accordance with an aspect of the invention, a pair of spaced slits extends from each elongated slit, thereby creating a tab or flap in each end portion. The flap is configured to either directly catch a rim of the container or be tucked under the lid, i.e., between the lid and the container, to attach the pouch to the lid and, indirectly, the container.

Abstract: Embodiments of the invention relate to a cover, a method of covering, and a cover system to be used with shipments of products transported by air with ULDs. The cover system provides thermal protection to temperature-sensitive products in or on the ULD. The cover system maintains the proper relative humidity level and gas concentrations (oxygen, carbon dioxide and ethylene) for horticultural product loads. The cover system can also have antimicrobial properties. In addition, the cover system decreases the amount of water vapor released in the cargo holds which is known to affect the reliability of the aircraft smoke detection system and to cause false fire alarms.

Abstract: The present invention includes broccoli plants with curds having detached florets and methods for obtaining such broccoli plants. The present invention also provides reagents that can be used in methods for obtaining such broccoli plants.

Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.

Abstract: A produce packaging method and system incorporates a plurality of consumer sized containers which are loaded into a cooling box and hydrocooled. The consumer sized container having ample ventilation and drainage enabling efficient ingress and egress of cooling water into container to cool produce contained inside. Containers also having a sloped interior surfaces for draining water toward an exit vent and out of the container during hydrocooling. The system also includes a cooling box configured for holding the containers in an upright orientation enabling inflow of cooling water into the containers and out of the box and also for shipping.

Abstract: An device and method are provided for steam injection heating to melt a cheese component of a food item of a food product. The device includes a housing for a steam generator and a steaming chamber. Generated steam is injected into the steaming chamber to melt the cheese component of the food item held in a container inserted into the steaming chamber. The device is configured to rest on a counter so that the counter provides an interior support surface in the steaming chamber. The counter also provides an exterior support surface for the container and a work surface. The container is inserted into the steaming chamber by sliding it on the exterior surface and is received and supported by the interior support surface. A food product having a melted cheese component is assembled, produced and packaged while the container is supported in the single plane of the counter.

Abstract: The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of a plastic mixture consisting of at least of PA (polyamide) with PVAL (polyvinyl alcohol) and PEBAX (polyether block amide). The food casing or food casing film has a water vapor permeability that is at least 1 kg/m2 within 24 h. Its oxygen permeability at a film thickness of 30 ?m is less than 2.1 cm3/m2 within 24 h. Moreover the present invention for the first time proposes a method for manufacturing it.

Abstract: The embodiments herein provide an all natural meal replacement bar for dogs comprising a protein, fat, fiber and ash content. The protein, fat, and fiber are present respectively at an amount of 38% by weight, 8% by weight, 2% by weight. The protein is made from an extract selected from a group consisting of an extract of an animal protein and an extract of a plant protein. The meal replacement bar containing a moisture content of 18% by weight for dogs is a grain-free proteinaceous bar. The natural meal replacement bar replaces a daily meal for the dogs.

Abstract: The present invention relates to a process which allows for the preparation of tea products comprising tea juice which are suitable for diluting to prepare beverages. The present inventors have identified that generation of carbon dioxide during the storage of tea juice in containers can cause problems. It is an object of the present invention to provide a packaged tea juice in a stable form. The present inventors have now surprisingly found that treating tea juice using a specific time-temperature regime leads to a reduction in CO2 generation during storage.

Abstract: The invention concerns a method for producing a sweet dairy product having a dry extract between 30 and 60%, consisting of a melted cheese base and at least one cereal, as well as a sweet dairy product obtainable by this method. The sweet dairy product is characterised by a long shelf life, i.e., an unrefrigerated shelf life of up to 4 months.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: A food package for segregating ingredients of a multi-component food product, such as the multiple components of a sandwich, the package comprising an outer container to house a first food component and at least one flexible envelope or barrier film layer that encloses at least one intermediate food component allowing for separation of the intermediate food component during extended periods of storage and prior to opening the product. A method for opening the package comprises applying a pulling force to an externally located protruding end portion of the envelope, such that the envelope peels apart and separates into ruptured layers that are pulled out of the food product and out of the outer container by the continual pulling force from the protruding end portion.

Abstract: A device and method for creating fruit juice utilizing a flexible bag having an upper fruit receiving portion for receiving a piece of fruit therein and a lower juice receiving portion, such portions separated by a mesh screen. There is a resealable closure member at the top of the fruit receiving portion. The flexible bag with fruit therein is then frozen and later thawed. The fruit receiving portion with fruit therein is squeezed to release juice from the fruit which passes through the mesh screen into the juice receiving portion which is accessible through a channel defined in the fruit receiving portion and mesh screen through which a straw can be passed into the juice receiving portion for drinking the juice.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: Disclosed is a method for storing a packaged liquid product, wherein the liquid product comprises expressed tea juice and has a total tea solids content of at least 4% by weight of the liquid product, the method comprising storing the packaged liquid product for a storage period of at least two weeks wherein the packaged liquid tea product is not subjected to a temperature exceeding 37° C. for more than 10 days during the storage period.

Abstract: An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages and co-extruding a second hot plastic food mass through a feed stem received in each of the multiple passages and through nozzles. Each nozzle includes a first portion in communication with the feed stem but not the passage and a second portion in communication with the passage but not the feed stem. The nozzles are rotatable in gearing relation with the drive gear of a servomotor. The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles, cooled, and cut into individual pieces in the form of peelably separable strands.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from ?2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.

Abstract: The invention relates to Turkish coffee, which is a well known and traditional drink in the food sector. The present invention particularly relates to the method of obtaining ready-made Turkish coffee without using traditional preparing method and by only adding hot water in homes, offices, cafes, restaurants, hotels, and air-sea-land journeys, and relates to the Turkish coffee product obtained by using this method.

Abstract: The invention relates to a method for preserving fresh cut lemon, comprising at least the following steps: (a) the addition of a covering liquid to the container housing the portions of cut lemon, said liquid combining lemon juice, lime juice, ascorbic acid, citric acid, salt and sodium metabisulphite; (b) the deaeration of the covering liquid; and (c) vacuum packaging.

Abstract: In an aspect, a roasted coffee composition, a brewed roasted coffee product, and a method of preparing the brewed roasted coffee product is provided.

Abstract: A cooked steel cut oatmeal product is shelf stable and supplied in a cup. The oatmeal product of the present invention allows people to enjoy a healthful steel cut oatmeal without the hassle and time needed for cooking it. The product of the present invention may simply be warmed and ready to eat while retaining its natural taste and texture.

Abstract: Exemplary embodiments disclosed herein provide a method for producing primary roasted coffee beans where green coffee beans are roasted only until the point where the beans have reached the end of the primary roasting phase, where the beans are then quenched to stop the roasting process. In some embodiments, the end of the primary roasting phase is marked by the beans reaching the first crack stage. A disposable package containing primary roasted beans is also disclosed. A device for roasting and brewing ground coffee beans is also disclosed, the device having a porous container which accepts the ground coffee beans; a roasting container which accepts the porous container and has a sidewall containing an aperture; a fan and heating element positioned to force hot air through the aperture; a water containment vessel and heating subassembly positioned above the roasting container; and a water release valve assembly positioned between the water containment vessel and the roasting container.

Abstract: A food storage system including an ovenable tray storing a food product therein and an ovenable bag entirely receiving the tray and food product therein.

Abstract: Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through high pressure extraction techniques.

Abstract: Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.

Abstract: Packaging and method for safely transporting plural individualized bananas. The bananas are individualized, the stems trimmed, and the bananas are immersed in a cleansing solution and dried. A protective sleeve extends end-to-end over the length of each banana, and plural correspondingly-sized bananas are aligned in an arched, side-by-side arrangement atop an elongate support member within a produce-preserving overwrap. The overwrap is sealed and placed into a typically rectangular container, with the ends of each banana facing downwardly and the outer curvature facing upwardly. A pad end is loosely rolled and tucked beneath the blossom ends of the bananas, the rest of the pad extending over the bananas and tucking between the stem ends of the bananas and a sidewall of the container. An upper pad is placed atop the bananas, and the container is covered and sealed. The container can also be partitioned to receive and retain additional produce items.

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: A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending refrigerated shelf life, wherein fruit is processed to create ready-to-eat single serving packages of preservative-free fruit pieces that may be readily consumed without utensils, and which may include a cold pasteurization processing step that significantly extends refrigerated shelf life beyond that attainable using conventional fruit processing methods.

Abstract: A Consumer-oriented system for the delivery of produce including improved safety methods with convenient and accessible packaging includes a step for receiving the fruit at a temperature between 38°-50° F., another step for washing the fruit at a temperature between 38°-50° F., another step for coring, skinning, and/or removing seeds from the fruit under aseptic conditions, another step for slicing the fruit into small bite-sized portions, another step for Passing the fruit through a metal-detection system and a step for Cold Pasteurizing the fruit with a hydrostatic chamber. This Consumer-oriented system for the delivery of produce including improved methods of safety and packaging is used for the purpose of increasing healthy and convenient consumption of produce, eliminating pathogens, increasing shelf life, and for reducing spoilage.