Abstract: A caffeine management system, comprising caffeine products, including information about at least one of natural and pre-determined caffeine content, preparation means thereof, at least one of labeling existing and predetermined contents in at least one of absolute and relative caffeine consumption-units, as per acceptable servings/packaging and at least one of available devices and newly-designed devices and packages.

Abstract: An improved package for heating two complimentary food products is provided. The present invention allows a crispy food product and a non-crispy food product to be heated simultaneously in a microwave oven. The package is ideal for combinations of chips and salsa, chips and cheese, or any other compatible crispy and non-crispy food products that are desirably kept in separate containers and heated shortly before consuming.

Abstract: Meat products are provided to an automated bagging system in a controlled and managed manner. Packaging systems in accordance with the present invention preferably include one or more buffering systems capable controlling the flow of meat products to a bagging system. Buffering systems are positioned along a meat product packaging line to provide such flow control. Plural buffering systems may be used as arranged in one or both of in series and in parallel.

Abstract: The present invention relates to a composition comprising fish oil and juice, to provide a stable oil-in-water emulsion. The fish oil used should have low level of oxidation and a content of omega-3 fatty acids above 16%. The content of fish oil in the composition should be between 0.5-15%.

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 meal kit includes multiple food dishes disposed in a transport medium where each food dish includes a plurality of containers having ingredients in a prepared state. The meal kit further includes planning instructions that provide the cooking order for each food dish. A method for ordering a meal kit includes providing a plurality of food dish options and generating a kit assembly packet based on selected food dish options. A method for assembling a meal kit includes packaging each of a plurality of food dishes having ingredients in a ready-to-cook/assemble state and planning instructions in a transport medium.

Abstract: The invention relates to a method for sealing a package (1) containing a product (4), wherein the lid portion (3) and the bottom portion (2) of the package are joined together by means of plastic material. The bottom portion (2) and the lid portion (3) are joined together by sealing by injection molding, by molding plastic material (5) on both sides of a joint (10) between the bottom portion and the lid portion in such a way that the plastic material (5) exteriorly covers the joint (10) on the outside and joins the bottom portion (2) and the lid portion (3) together.

Abstract: The present invention relates to a packaging material in the form of a composite comprising at least one paper or cardboard support applied atop which there are at least one paper coating slip layer, if appropriate a print layer, if appropriate one or more thermoplastic layers and if appropriate one or more further layers, wherein at least one of the applied layers comprises microencapsulated latent heat storage material and the capsule wall of the microencapsulated latent heat storage material is constructed from 10% to 100% of one or more C1-C24-alkyl esters of acrylic by weight acid and/or methacrylic acid (monomers I), 0% to 80% of a difunctional or polyfunctional monomer by weight (monomers II) which is insoluble or sparingly soluble in water, and 0% to 90% of other monomers (monomer III), by weight based in each case on the total weight of the monomers, to a process for producing it, and to its use for packaging foodstuffs.

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Abstract: The apparatus and method shaves produce such as carrots to a uniform style capable fo being packaged. The apparatus has shavers arrayed about the rotational axis of, yet carried by, a carousel, each having at least one blade rotatable about its associated rotational axis substantially parallel to but spaced outwardly of the rotational axis of the carousel. A magazine or hopper or robotic fed product stuffer is adapted to drive a produce item for shaving into an indexed shaver for shaving of that produce item as the shaver but not the carousel is drivingly rotated. A product ejection arrangement is to act on the shaven and crowned product whilst the shaver still supports the product to remove the product in a direction opposite its stuffing direction.

Abstract: Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice wherein the amount of expressed juice is greater than 300 ml per kg of fresh tea leaves; subjecting the fresh tea leaves and/or the leaf residue to an enzyme deactivation treatment thereby to prevent fermentation of the leaf residue; and drying the leaf residue to produce leaf tea. Also disclosed is a leaf tea obtained by the process.

Abstract: A snack-slice loaf of a food product and a method for providing food portions for snack trays in which the snack-slice loaf may include multiple overlying subunits. The overlying subunits are produced by sectioning a food block using cutting and sub-cutting, or perforation. The sectioned subunits can directly be placed into a food receptacle adapted to receive the sectioned subunits, without adding or subtracting food layers. The sectioned subunits may include stacks of processed cheese.

Abstract: Disclosed are methods for manufacturing black ginseng, black ginseng extracts, and honey-soaked black ginseng confectionary, featuring conducting nine rounds of a maturing process subsequent to a steaming process, without a drying process therebetween. The black ginseng products can be commercially favorable commodities competing with conventional ginseng and red ginseng products, and have an excellent taste and flavor for persons of all ages all over the world, in addition to being healthful for the body.

Abstract: A method of preparing a baked or fined product from leavened dough, includes a) forming a dough by combining flour, water, a slow reacting leavening system including a leavening acid and a leavening base and optionally one or more other bakery ingredients, the slow reacting leavening system containing (a) a slow reacting leavening acid selected from the group consisting of sodium acid pyrophosphate, calcium acid pyrophosphate, aluminium phosphate, sodium aluminium phosphate, glucono-o-lactone, encapsulated leavening acids and combinations thereof, and/or (b) an encapsulated leavening base; b) shaping the dough; c) proofing the dough at a temperature in the range of 5-45° C. for at least 40 minutes to obtain a proofed dough with a specific volume of at least 1.4 ml/g; and d) baking or frying the proofed dough; wherein prior to the proofed dough is stored under ambient conditions for more than 1 hour.

Abstract: A method of triggering a film containing an oxygen scavenger includes providing composition including a peroxide; and packaging the composition in a film including an oxygen scavenger; whereby the oxygen scavenger is triggered in the absence of ultraviolet light, visible light, and electron beam radiation by exposure to the peroxide or an associated enriched oxygen environment.

Abstract: A method of treatment of fresh produce including blanching fresh produce, rapid cooling of the fresh produce following the blanching, and packaging the fresh produce following the rapid cooling.

Abstract: A method is described for lowering the temperature of products in a manner that results in relatively low adherence of coolant to the processed packages. The method includes establishing a source of aqueous potassium acetate solution having a pre-determined temperature, and contacting the products with at least a portion of that solution for an appropriate time so as to lower the temperature of the products to a desired temperature.

Abstract: A pet food mixture, pet food processing system, and process for making the pet food are disclosed. The pet food includes meat pieces formed from a mixture of meat and at least one vegetable, wherein the meat pieces are cooked and coated with a first liquid and color changed to obtain color coated meat pieces, the coated meat pieces providing a balanced nutrition for a pet. The process for making pet food includes forming slugs of a meat mixture, cooking the slugs of meat mixture to form cooked meat pieces, cooling the cooked meat pieces, packaging the meat pieces, and maintaining the meat pieces refrigerated to achive a refrigerated shelf life between approximately 8 weeks and approximately 30 weeks.

Abstract: Codes, such as those representing dates (324), barcodes (326) and incrementing values (325) are applied onto packaged consumer products by a coder (410). The coder receives instructions from a processing system (406) composite data (405) representing information to be coded onto the packaging is received by the processing system (406). Coder instructions for a coder processing subsystem (411) are generated by processing system (406) with reference to coder capabilities (409). In response to these coder capabilities, the processing system (406) either instructs the coder to generate a graphical representation in response to said instructions or assists the coder to generate a graphical representation before supplying lower level instructions to the coder.

Abstract: The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property.

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: Oil in water emulsions with good firm texture can be prepared by a process wherein oil comprising unsaturated fatty acid residues is added after acidification. The resulting emulsions do not show off flavour which is often found for emulsions comprising unsaturated fatty acid residues. Preferred emulsions are free of antioxidants.

Abstract: A process for the production of a shelf-stable ready-to heat risotto food product that includes the steps of: providing a blend of parboiled and non-parboiled rice grains, filling a plurality of retortable containers with the blend of rice grains and adding the ingredients of oil, water and seasonings to each container. Each container is then sealed and sterilized. After heating by a consumer, the risotto food product has a texture comparable to traditionally prepared risotto. Also provided is shelf stable, ready-to-eat risotto food product having a blend of parboiled and non-parboiled rice grains; wherein the blend of parboiled and non-parboiled rice grains provide a surface creaminess and al dente texture of traditionally prepared risotto.

Abstract: A composite food product comprising fibers in a pack is provided. The pack includes at least 35 grams of the food product. The food product comprises 5-95 wt % of moisture and 95-5 wt % of dry matter and fibrous plant material derived from plants of the Asclepiadaceae family in an amount sufficient to provide 1.0-40 wt % of fibers calculated on the dry matter of the food product. The food product can be prepared by (a) combining ingredients to be included in the food product including comminuted dried fibrous plant material, to obtain a product composition, (b) subjecting the product composition to treatment to obtain the desired product format, and (c) packing the food product in a pack.

Abstract: The invention relates to a tubular food casing with a textile backing material which is coated on the inside with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Aside from the surface texture for which textile skins are known and prized, it features the water-vapor permeability, oxygen permeability and smoke-component permeability of a cellulose fiber skin. At the same time the casing is impervious to fats. It is used preferably as an artificial sausage casing.

Abstract: A method of packing a food, and heat treating the food for purposes of extending its shelf-life, in a packaging container made of a packaging laminate comprising a core layer of paper or paperboard and outer plastic coatings of polyethylene, preferably low density polyethylene. The filled and sealed packaging container is conveyed through a treatment chamber or tunnel comprising a heating zone in which the packaging container is heated to the desired treatment temperature, e.g. 80-100° C., a holding zone in which the packaging container is kept at the desired treatment temperature and a cooling zone, wherein the packaging container during both of these treatment phases is subjected to an outer support pressure of less than 0.5 bar, preferably 0.2-0.3 bar.

Abstract: A reclosable animal feed container is disclosed. The reclosable animal feed container comprises a flexible body defining a cavity to contain animal feed and having a closed bottom portion and a top portion; a removable portion coupled to the top portion removable to define an opening that provides access to animal feed contained within the body; and a closure device coupled to the body proximate the top portion and comprising a first deformable member extending from a first side of the body. The opening is reclosable by providing one or more folds to the top portion of the body and bending the first deformable member to engage the first side of the body.

Abstract: The present invention is directed to a process for making a microwavable dish comprising vegetables, sauce and a carbohydrate, wherein the dish is Refrigerator-stable after packaging and prior to microwaving, even at a pH of greater than or equal to about 5. The vegetables are provided fresh and/or IQF, heated in water, and steamed. The steamed vegetables are mixed with sauce and carbohydrate components, refrigerated after packaging and prior to microwaving, and maintain good textural, visual and taste characteristics. Specifically, the vegetable component has a Just About Right/Acceptable Texture and a Firmness of at least about 5.46 Kg force.

Abstract: The present invention relates to a frozen confection in a container having various layers of inclusion material and of confection material as well as to the production of such a frozen confection.

Abstract: Disclosed herein is a method of initiating oxygen scavenging in a packaging article comprising an oxygen scavenging polymer. The method involves (i) providing the packaging article comprising the oxygen scavenging polymer, wherein the packaging article comprises an interior surface and an exterior surface; (ii) wetting the interior surface of the packaging article with a solution comprising a peroxide, to result in a packaging article with a wetted surface; and (iii) exposing the wetted surface to an initiating factor, to initiate oxygen scavenging by the packaging article. Typically, the initiating factor is ultraviolet light, heat, or both.

Abstract: A system and method for multi-layer loading of food items such as frankfurters in a receptacle includes the steps of displacing groupings of frankfurters along a staging area, allowing the frankfurters to drop downwardly by gravity to an accumulation and storage area until at least two layers of frankfurters are accumulated and allowing the double layer of frankfurters to drop downwardly into a packing receptacle in a packing area.

Abstract: The inventive food product comprises a support consisting of a comestible material and comestible individually apparent added ingredients and is characterised in that a fixing product is applied in the form of a film to at least one surface of said product in such a way that it makes it possible to fix the added ingredients, thereby ensuring the adhesion of the assembly, said fixing product is transparent and comestible and the support is at least partially visible.

Abstract: A method to protect a high-moisture commodity during storage for later production of a product includes inserting the high-moisture commodity into a hermetic storage container having sufficiently low permeability, and storing the commodity in bag or in bulk for up to 9 months or more prior to producing the product. The method eliminates the need for drying prior to storage.

Abstract: Methods and systems are disclosed for producing a multi-phase food product by processing different phases of the food product in separate streams using different processing conditions for each stream. The separate streams are combined to produce the multi-phase food product.

Abstract: Sterilized packed pasta is produced by filling a container with pasta and water, boiling the pasta in the container inside a retort at Fo value of 0.1-1.5 while repeatedly increasing pressure inside the retort and releasing pressure inside the retort so as to cause the water to be evaporated, and thereafter sealing the container inside a clean booth.

Abstract: A point-of-sale apparatus for making customized chocolate articles includes one or more temperature-controlled chocolate tempering machine(s) for melting and storing tempered liquid chocolate, a dispenser for dispensing the liquid chocolate into a cavity formed in a single-use mold, a dispenser for depositing one or more selected food product exclusions across the surface of the liquid chocolate, a vibrating table for removing air bubbles and distributing the exclusions evenly, a cooling tunnel for rapidly cooling the chocolate article, and one or more conveyors for moving the single-use chocolate mold and carrying it through the cooling tunnel. The exclusion dispenser may include a hopper having a funnel and a grate with different sized openings corresponding to different sized exclusions. The single-use mold may carry a customer identifier for later identification. The single-use mold containing the solidified custom chocolate article may be deposited directly into a box provided to the customer.

Abstract: The invention concerns a process respectively an apparatus for filling a container with articles such as food, in particular meat, and a process respectively an apparatus for cooling articles and is characterised by repeating the following steps: (A) a first portion of the articles is conveyed with a conveying means, in particular a conveyor belt, having a conveyor outlet and is discharged into a container at a lower conveying speed such that a first portion accumulates in the container at the first location closer to the conveyor outlet; and (B) thereafter, a second portion of the articles is conveyed by the conveying means and is discharged into a container at a higher conveying speed, such that the second portion accumulates in the container at the second location further away from the conveyor outlet; as well as a process respectively an apparatus for cooling articles using said process and said apparatus for filling; as well as the articles processed by said processes respectively said apparatus.

Abstract: An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispensing, frying and packaging the food. In one embodiment, an automated dispensing device dispenser a predetermined portion of food from a bulk storage container or food dispensing magazine. Food is dispensed from the automated dispensing device to an automated fry device that can include at least one circular fry wheel having a plurality of food containing compartments. After the food is fried it is dispensed from the fry device to an automated packaging device. The automated packaging device dispenses food to a container that may be an individual portion-sized container that is retrieved, erected and held into position for filling by an automated container handling system.

Abstract: The present invention relates to a new and distinct inbred tomato lines and hybrids. This invention also relates to plants and seeds of such inbred tomato lines and hybrids, and to parts thereof. The invention also relates to methods for producing a tomato plant produced by crossing such inbred tomato lines and hybrids with themselves or other tomato plants.

Abstract: A plurality of vessel holder means 14 are mounted around a revolving body 12 at an equal circumferential spacing. Each vessel holder means 14 includes two holders 26, 26 for carrying two vessels 4, 4 in vertical alignment. A path along which the revolving body 12 revolves contains an inversion interval C-D and an upright transfer interval D-B and A-C. Inversion means 16 which inverts the vessel holder means 14 about a tangential axis O1 is located within the inversion interval C-D while an electron beam irradiator 24 is located within the upright transfer interval A-C. Vessels which are fed at a vessel feed position A and carried by the holders 26 are subject to the irradiation of the electron beam at an electron beam irradiation position E, then inverted, and when it reaches the electron beam irradiation position E again, the opposite surface is subject to the irradiation of the electron beam. Vessels 4 are inverted again and then discharged at a vessel discharge position B.

Abstract: A PROCESS TO OBTAIN A FOOD SUPPLEMENT AND THE PRODUCT THUS OBTAINED. A new process for obtaining a food supplement and the food supplement compound itself, extracted from the Azadirachta Indica A. Juss. tree that belongs to the Meliaceae family. The product is an effective food supplement whose properties help fighting and preventing several diseases by increasing the body's resistance and by strengthening both its natural defense system and the immune system as a whole.

Abstract: A method (20) and apparatus (100) for sterilizing packaging (102) is disclosed herein. The method (20) applies a solution of hydrogen peroxide onto the packaging (102) and an alkaline solution to react with the hydrogen peroxide to generate hydroxyl radicals to kill microorganism. The use of an alkaline solution allows the sterilization process to proceed at a lower temperature and a faster rate. A solution of sodium hydroxide is the preferred alkaline solution. The temperature of the process is preferably below 100° C.

Abstract: The present invention relates to a fish maw glue product and preparation process thereof. The product is characterized in that having tiny yellow and transparent appearance, being powdery, having moisture content of less than 10%, and particle size of 80-200 mesh. Its preparation process includes: pre-treating raw material, washing with water, preparing glue, drying, obtaining glue, pulverizing, packing under vacuum. The process is advanced, easy to handle. After people eat the product, it is easy to digest and to absorb, and has the functions of improving nutrition and nature of a drug. Said fish maw glue may further be made into slice, gel or glue liquor.

Abstract: A multilayer laminate is composed of a) a backing, b) a pressure-sensitive adhesive layer applied directly to the backing, and c) a wax layer applied directly to the pressure-sensitive adhesive layer.

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 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 method for processing meat for a customer that includes receiving a selected specification for a meat product from a buyer device via a communication network. The method includes the step of processing the meat that is responsive to instructions from the seller device to provide a meat product having the selected specification.

Abstract: A method of processing foodstuffs is disclosed that comprises providing a foodstuff, heating the foodstuff, cooling the foodstuff from a first temperature; and displacing oxygen in the foodstuff with nitrogen, including exposing the foodstuff to a nitrogen rich environment in a vessel and applying a negative pressure condition to the foodstuff in the vessel to force nitrogen into the foodstuff.

Abstract: A method to pasteurize pre-packaged food at, or near room temperature, using supercritical carbon dioxide is provided. Carbonation may also be introduced simultaneous to the pasteurization.

Abstract: A centralised cabinet ready processing system for perishable food products such as meat includes containers (50) that are used in conjunction with processing devices including a lid (56), a gassing apparatus (58), trays (82), compression apparatus (72, 74), and internal cooling apparatus (70) to treat the food product dependent on the food product type. An inventory (1), transport system (2, 20, 22) and control system are also provided to allow efficient and safe handling of food products to achieve processing.