Abstract: A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid heating medium present in the container. At least part of either or both of the food present in the container or the fluid heating medium is in the liquid phase. The heater means is controlled so as to not raise the temperature of the fluid heating medium to the boiling point of the liquid present in the container. Further, the pressure within the container is increased so as to raise the boiling point of the liquid within the container. The food heating system causes the cooking period of the foodstuff to be reduced and reduces the amount of energy required to heat the foodstuff.

Abstract: Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

Abstract: The invention relates to reducing or minimising the environmental footprint comprising a water footprint and a carbon footprint of a food product.

Abstract: An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus.

Abstract: The present invention relates to long shelf life milk or milk-related products as well as to a method for producing such long shelf life products and a milk processing plant for the implementation of the method. The method of the invention is characterised by the combination of physical separation of microorganisms and a high temperature treatment for at most 200 msec, and the resulting product has been found to have advantageous properties.

Abstract: An absorbent food pad is disclosed having nonwoven top and bottom layers with an equal percentage surfactant by weight. The pad provides liquid strikethrough and absorbency without drying a food product, regardless of orientation of the pad when placed on a food tray.

Abstract: The present invention discloses an apparatus for indicating the passage of time, comprising a substrate and an indicating layer formed on the substrate. The indicating layer comprises a polymer matrix and a predetermined amount of redox compound under the reduced form. The redox compound is dispersed in the polymer matrix and has the following properties: the reduced form of the redox compound reacts with oxygen to form the oxidized form of the redox compound; the hue or color density of the reduced form of the redox compound is different from that of the oxidized form of the redox compound; and the hue or color density of the indicating layer varies as the time for the reduced form of the redox compound contacting with oxygen in environment increases to have the amount of the oxidized form of the redox compound increase so as to indicate the passage of time.

Abstract: The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.

Abstract: Breading and batter systems and methods to prepare and use the same. In at least one embodiment of a breading and batter system of the present disclosure, the system comprises at least one first package containing a known quantity of a breading, at least one second package containing a known quantity of a batter mix, wherein the known quantity of a breading and the known quantity of a batter mix are intended for consumption at a corresponding rate, and a third package sized and shaped to receive the at least one first package and the at least one second package, the third package configured to be transported commercially without damage to the at least one first package or the at least one second package.

Abstract: Disclosed is a blended composition comprising a humidity-dependent composition having a ratio of wet cup permeance to dry cup permeance greater than 10 and a crystallizable polymer sufficiently permeable to oxygen, carbon dioxide and water vapor, exhibiting an increase in permeability to at least one of oxygen and carbon dioxide by a factor of at least 2.5 over a temperature range of 10° C. between 0° C. and 40° C. Also disclosed are packaging materials comprising the blended composition and methods for storing respiring materials using the packaging materials.

Abstract: The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.

Abstract: The present invention is directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.

Abstract: A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

Abstract: A container for fresh cut produce comprises a first section and a second section separated from one another by a web, the web comprising a first three-dimensional apertured film, a second three-dimensional apertured film bonded to the first three-dimensional apertured film, and a nonwoven web bonded to the second three-dimensional apertured film. Produce is contained in the first section and the juices exuded from the produce flow into the second section, but are prevented from coming back in contact with the produce by the web, thereby increasing the shelf life of the produce.

Abstract: A foodstuff or medical device is subjected to a treatment with non-thermal plasma and ozone generated from a modified atmosphere packaging gas comprising a mixture of CO2 and O2, wherein a vol/vol ratio of O2 and CO2 ranges from 9:1 to 1.5:1.

Abstract: The present invention provides various methods of improving homogeneity in confectionery mixing processes. In particular, the invention includes such steps as mixing a predetermined amount of confectionery base and/or chewing gum base and bulk sweeteners in a first direction for a first cycle period to provide a mixture; adding a predetermined amount of a flavoring component to the mixture; mixing the mixture in a second direction for a second cycle period; mixing the mixture in the first direction for a third cycle period.

Abstract: A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled while at least intermittently shear mixing the cream cheese. At least some of the shear mixing is carried out while the cream cheese is at a temperature of 70° F. or greater. The flowable standard of identity cream cheese can be converted from a flowable state at refrigerated temperatures to a solid state at refrigerated temperatures by reheating the flowable standard of identity cream cheese to a temperature above 100° F., and cooling the cream cheese to refrigerated temperatures without mixing.

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

Abstract: The presently disclosed subject matter relates generally to packaging films that exhibit favorable sealing characteristics and reduced adhesion to meat at high temperatures. The presently disclosed subject matter also relates to packages constructed from such films and methods of using the films in high temperature applications.

Abstract: Disclosed is a method for producing treated meat having a predetermined proportion of water in a container. The method includes treating meat that has lost water content through evaporation with an agent capable of killing bacteria together with an amount of water, wherein the amount of water corresponds to the amount of water that is lost through evaporation. The method provides meat being treated with a bactericidal agent as well as also providing meat with the predetermined amount of water for packaging.

Abstract: A packaging material for at least one individual portion of a food composition, with a foil folded into a tubular shape which can be filled in an axial direction of the tubular shape, with a first shell for carrying the foil upwards in the axial direction, and a second shell that interacts with the first shell and the foil in such a manner that the foil folded into a tubular shape is clamped in the assembly of the first and the second shell in order to preserve the tubular shape, wherein the second shell also comprises an opening for filling the foil.

Abstract: A method including the steps of: providing an electric coffee brewing machine; providing a single-use, disposable brew basket, inserting the disposable brew basket into the electric coffee brewing machine; brewing a single cup of coffee with the electric coffee brewing machine; and discarding the disposable brew basket after the single cup of coffee has been brewed. The electric coffee brewing machine has a cold water reservoir, an electric heating element for heating the water, and a basket receiving recess. The disposable brew basket has a bottom wall and at least one side wall extending generally upwardly from the bottom wall to define a brewing reservoir for receiving heated water from the electric coffee brewing machine. The bottom wall of the basket has at least one port located in a central portion thereof to permit brewed coffee to flow from the disposable brew basket. The disposable brew basket is inserted into the basket receiving recess of the electric coffee brewing machine before brewing.

Abstract: Package (100) comprising two depressions (101, 102) for a material. The material is stored in the first depression (10), whereas a tool (103) is stored in the second depression (102). When a cover (104) is removed, the tool makes a tipping motion, resulting in the handle of the tool projecting from the package so that the tool can be easily removed.

Abstract: A method is provided for preparing an instant embryo bud-retaining white rice product. The rice is polished like white rice using a low-speed, uniform pressure method to keep embryo buds and is rich in nutrients and has white rice's flavor. Its lipid oxidation is similar to that of white rice. The immersion time period of the embryo bud-retaining white rice is controlled so as not to generate sticky materials after the immersion, thus allowing effective sterilization of the rice. Therefore, the instant embryo bud-retaining white rice can be stored at room temperature for 6 months or longer.

Abstract: The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modern person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.

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: 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: The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of freezing or cooling. The referred to process further allows keeping the natural characteristics of the processed food, such as flavor and texture. The process for preserving different foods of the present invention comprises the steps: a. Packing food in a package; b. Heating the food/package system keeping the food in contact with the atmospheric air external to the package; c. Changing the gaseous composition inside the package containing food; d. Closing/sealing the package containing food; e. Thermal treatment of the closed/sealed package containing food; and can be used for several types of foods comprising, among them, fish, seafood, poultry, meat, pork, cold cuts, pastes, pasta, cereals, vegetables, fruits, dairy products, ready food, desserts or mixtures thereof.

Abstract: A method for flavoring a shaped snack has the steps of: providing an outer package, providing a tray sealed within the outer package, providing a plurality of shaped snacks arranged in the tray, and providing a flavoring package with a flavoring therein. The method also contains the steps of opening the outer package, removing the tray from the outer package, opening the flavoring package, applying the flavoring for the flavoring package to the shaped snacks while they are in the tray, re-inserting the tray into the outer package while the shaped snacks are in the tray, and agitating the outer package to distribute the flavoring. The flavoring package may be opened at any time prior to adding the flavoring to the shaped snacks. A kit for flavoring a plurality of shaped snacks is also described.

Abstract: A method for producing a package with an inner volume of the package containing a headspace volume and a volume taken by the product, and a packaging machine. To allow the reduction of the size of such a package, the package is formed providing a product to be packaged inside the package; providing a tray with its height being smaller than the maximum height of the product; placing the product into the tray; replacing the atmosphere surrounding the product by a gas mixture of carbon monoxide, carbon dioxide, and nitrogen; covering the tray containing the product by a formable sheet material; forming the formable sheet material and sealing tray together with the formable sheet material, so that the headspace volume containing the gas mixture makes at most half of the volume taken by the product inside the package.

Abstract: Methods of imparting functionality to a food surface are described. In general, a tubular food casing having a surface coated with a polyvinyl alcohol-polyethylene glycol graft copolymer is contacted with a food surface. The functionality is imparted onto the food surface, and in some instances, the polyvinyl alcohol-polyethylene glycol graft copolymer is subsequently removed.

Abstract: The present invention relates to a method for preparing cooked rice with barley in an aseptic packing process, comprising mixing barley, which had been sterilization-treated and then dried, with non-glutinous rice. The method for preparing cooked rice with barley in an aseptic packing system according to the present invention is characterized in that by using barley that has been first gelatinized and then retrogradated, the cooked rice with barley has a reduced initial level of microorganisms in the barley, leading to excellent stability against microorganisms, a long storage life, of 6 months or longer at ambient temperature, excellent appearance, pleasant flavor, and soft, flexible, and sticky texture.

Abstract: A food product based on dehydrated fruit or vegetable, and a method and equipment assembly for its production thereof, and use of said product as a tidbit or snack or as an additional or complementary ingredient in meals or in various food products such as cereals. The food product is comprised of substantially dry clusters of dehydrated and puffed fruit or vegetable pieces having an appealing shape and size, a crunchy texture and a palatable consistence. To produce the product, prepared fruit or vegetable pieces are dehydrated and puffed, the pieces are then homogeneously mixed with a liquid binder suitable for human or animal consumption and formed into clusters by compression-molding; then the clusters are dried to the desired end moisture contents. The main part of the equipment assembly for producing the product is a cluster forming device.

Abstract: The invention relates to a group of at least two pots (2) for food products (14) forming a pack, said pots being divisible from each other, characterized in that: each of the pots has an upper rim (3) surrounding an opening (4); and when the pots are grouped in the pack, the pack being placed on a reference plane, the upper rims of the pots of the pack are located in the same plane parallel to said reference plane; and when one of the pots (2) is detached from the pack for consumption, the pot being placed on a reference plane (10), the upper rim of the pot is located in a plane (11) inclined relative to said reference plane (10).

Abstract: Methods for reducing the concentration of reactive carbonyl species, for example, in thermally processed foods, including beverages, are provided herein.

Abstract: A packaged bottled beverage has a base component of the beverage in a container under vacuum separate from an additive in a sealed compartment of an ingredient release closure. Upon opening the sealed compartment, suction is created forcing the additive to quickly and thoroughly exit the ingredient release closure, a region of relatively higher pressure, and flow into the base component in the container, a region of relatively lower pressure.

Abstract: A form-fill-seal packaging machine includes a tank (20) for storing fluid product to be dosed, nozzles (26) for receiving the product from the tank (20) and for dosing it, and a conveyor (22) for moving along a conveying path (30) that includes a position under each nozzle (26). An adjustable tubular connection (43) is located in the fluid flow path between the tank (20) and each nozzle (26) and conveys product from the tank (20) to the nozzle (26). The connection (43) has an inlet end portion with a vertical axis and has an outlet end portion with a vertical axis parallel to the axis of the inlet end portion that is movable such that the axis of the outlet end portion of the connection (43) remains parallel with the axis of the inlet end portion throughout its range of movement.

Abstract: A product-integrated fiber-based package includes fiber from the type of juice or vegetable contained therein. The packaging material includes at least one natural component derived from the same type of plant as the plant-based consumable product contained in the packaging material. The composition of the packaging is utilized in marketing the product.

Abstract: This invention relates to a process for preparing cooked rice in aseptic package made of long grain rice, not having property of glutinousness but having fluffiness and smooth mouthfeel. More particularly, the invention relates to a process for preparing cooked rice in aseptic package prepared by a process comprising soaking long grain rice in solution of emulsified oil, filling the rice automatically in a heat-resisting plastic container, sterilizing the rice 4˜10 times repeatedly for 4˜8 seconds at high temperature of 130˜150° C. and high pressure, cooking said sterilized long grain rice in a measured amount of liquid, and packaging the resultant cooked rice in aseptic so that cooked rice which is free from microorganism and capable of long term preservation (more than 6 months) can be obtained.

Abstract: A method for packaging products, such as any solid or semi-solid product, utilizes a horizontal form, fill and seal (HFFS) system, coupled with a method for subjecting the packages to positive pressure differential while packaging. In the HFFS system, product receiving cavities are formed in a lower film, with each product being arranged in a respective cavity. The loaded product receiving cavities are positioned in a sealing unit, with an upper film above the product cavities. The sealing unit is closed and a lower chamber of the sealing unit is pressurized to force the lower film against the product, while the product abuts a standoff member, in order to remove existing headspace. After minimizing the headspace, a sealing head seals the upper film to the lower film about the product receiving cavities. Thereafter, the pressure is released, the sealing unit is opened and the package can be further processed.

Abstract: The present disclosure provides an apparatus and method for packaging a non-contact printed edible substrate as well as the resultant packaged product. The packaging apparatus may include a non-contact printer, a carrier, and a package located at a discharge position. The carrier may be constructed and arranged to transport the edible substrate from the print position to the package and orient same in the package so that the printed ink indicia is visible through at least a portion of a panel of the package. At a print position, the non-contact printer is constructed and arranged to apply an edible ink indicia to an edible substrate. The packaging apparatus may form a packaged product having a plurality of compartments where at least one compartment at least partially defined by a panel. The interior of the compartment contains at least one edible substrate comprising a surface and a printed edible ink indicia on the surface so that the ink indicia is visible through at least a portion of the panel.

Abstract: Disclosed herein is an environmentally safe, grease resistant article comprising an absorbent substrate, a cross-linking agent, and a polymer; wherein the substrate is first coated with the cross-linking agent and is then coated with the polymer.

Abstract: A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt % and less than 95 wt % of water, at least 0.5 wt % and less than 20 wt % of protein, at least 1 vol. % and less than 70 vol. % of gas, at least 0.001 wt % and less than 10 wt % fibre particles and at least 0.001 wt % and less than 10 wt % surface active particles. Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fibre particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

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 novel garden bean cultivar, designated SB4355, is disclosed. The invention relates to the seeds of garden bean cultivar SB4355, to the plants of garden bean line SB4355 and to methods for producing a garden bean plant by crossing the cultivar SB4355 with itself or another garden bean line. The invention further relates to methods for producing a garden bean plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other garden bean lines derived from the cultivar SB4355.

Abstract: The present disclosure relates a method for extending a shelf life of at least one packaged composition within a consumer accessible cooling device adapted to cool the at least one packaged composition to a composition temperature which is a first supercooled temperature. The method comprises storing the at least one packaged composition within the consumer accessible cooling device at a first supercooled temperature and increasing the composition temperature to a second temperature during a time period in which the at least one packaged composition will not be removed from the consumer accessible cooling device by a consumer. The at least one packaged composition comprises a pressurized composition in a liquid phase within a sealed container. The pressurized composition comprises a solvent and a solute substantially dissolved in the solvent and is at a pressure greater than atmospheric pressure.

Abstract: The fresh pasta has a dough comprising flour, eggs and/or water. The dough further comprises up to 50% of one or more fresh vegetables by weigh of the dough. The process for the preparation of a fresh pasta comprises the steps of mixing and kneading the flour with eggs and/or water realising a dough, sheeting the dough, forming the sheet of dough in order to obtain fresh pasta having the desired shape. The dough in realised by mixing and kneading, in addition to the other ingredients, also fresh vegetables.

Abstract: The disclosed embodiments herein include methods and apparatus for processing vegetables having a root crown including applying opposing forces to the vegetables to separate the roots or portions thereof at or near the root crown from the vegetable, and packaging the vegetables in a container.