Abstract: A food package and method for forming the same are provided, where the food package includes an outer wrapper surrounding a stack of food products and a pair of end backers, one at each end of the stack, are enclosed within the wrapper. The end backers or sealing backers each provide a backing or sealing surface for use in forming the end seals in the outer wrapper. Pressure can be applied against the backers during formation of the end seals.

Abstract: The container bag includes a bag body and a resealable lock. The bag body includes a first layer and a second layer overlapped therewith, and defines a plurality of sealing pockets discretely provided between the first and second layers and a plurality of elongated sealing openings communicating with said sealing pockets respectively. The resealable lock includes a plurality of zip lockers provided at the sealing openings respectively to seal and enclose the sealing pockets, wherein each of the zip lockers is individually actuated to unsealed and open the sealing pocket so as to permit each of the sealing pockets being reclosably sealed in a reusable manner. At least one of the sealing opening is inclined and/or curved to increase a length of the sealing opening.

Abstract: An apparatus for the heat treatment of a product, especially a food product such as a food product contained within a hermetically sealed container or pouch of plastics or like material, for example for sterilization, pasteurization or cooking, having a heating unit to bring product from ambient towards a heat treatment temperature and pressure; a retort unit to apply a heat treatment to a product; and a cooling unit to allow product to be brought down from heat treatment temperature and pressure towards ambient; wherein each unit and retort is selectably sealable from the others and from ambient conditions.

Abstract: A container assembly for controlling rate of oxygen transfer from the atmosphere into a liquid stored in the container assembly having, a container with an oxygen permeability of 50 ml to 300 ml of oxygen per square meter of area of walls of the container for each millimeter of the thickness of the walls per 24 hour period at room temperature, a barrier member for providing a barrier to limit oxygen access from head space in the container to a surface of the liquid the barrier member having a construction which causes it to float on the liquid surface, and a peripheral flange surrounding the barrier member arranged so that it makes a slidable peripheral seal with the walls of the container.

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: Describe are food packages having features such as multiple containers in a single package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.

Abstract: The invention is a beverage container that provides a flavor delivery system capable of delivering a burst of flavor when a drinker places her mouth to portions of the beverage container. The flavor delivery system can provide visual and fragrance cues to indicate the type of flavor to be expected from a flavored beverage resident within the beverage container or from flavor components included within the flavor delivery system.

Abstract: The invention relates to a novel composition of a nutritional complement and to the production method thereof. Said composition is a sucralose sweetening agent in a sterile solution without preservatives. Sucralose exists on the market mainly in a powder or tablet form and sometimes in a liquid form with preservatives. The novel composition and the aseptic production method thereof enable sucralose in a sterile solution to be obtained without adding preservatives.

Abstract: Disclosed is a tray including at least one deformable wall. The product contained in the tray is heated, the vapour produced by the heating being allowed to escape through an opening in the pack. The product is heated, being taken to a desired temperature, a temperature-holding stage is carried out, the vapour being allowed to escape, a gaseous fluid is introduced into the pack at the end of this temperature-holding stage and the pack is closed totally.

Abstract: A package for heating a food product. The package has a base for supporting the package on a surface, a support flap foldably connected to the base, and an end panel foldably connected to the base, and a tray for supporting a food product. The tray is foldably connected to the end panel and is for being supported above the base by the end panel and the support flap.

Abstract: A process for thickening a liquid food comprises admixing an effective amount of an aqueous concentrate thickener composition with a liquid food which is capable of being thickened by a concentrate thickener composition. Preferably, the aqueous thickener concentrate is contained in a package and consists essentially of fully hydrated xanthan gum and water in a concentration suitable for thickening a portion of liquid food to facilitate its consumption by a person with dysphagia. A method of preparing the packaged aqueous concentrate thickener comprises preparing the aqueous concentrate thickener composition and packaging the aqueous concentrate thickener in packages suitable for sending the packaged aqueous concentrate thickener to a locale of a person with dysphagia.

Abstract: A pouch container (1) for a food product, a filled container, and a method of filling are described. The container (1) comprises a sheet containment material configured surroundingly and sealingly to define a food containment volume, at least one closure seam (7) provided within the volume between paired opposing surfaces of the said sheet containment material to divide the containment volume into two food compartments (8,9) suitable to contain food product in use, wherein the said closure seam (7) has a pressure sensitive apertured portion (14) adapted to be closed at ambient pressure but to open when an internal pressure differential between the compartments reaches a predetermined point.

Abstract: A grain-based food product comprising a base component and a food inclusion. The food inclusion can have various textures, colors or flavors which make the grain-based product or cereal more appealing to consumers. Both the base component and the food inclusion are marketed in a single product package. The food inclusion is contained in a containment device, separating it from the base product in the product package.

Abstract: A container, or keg, for storing, shipping, and dispensing a bulk quantity of a fluid, for example, beer or like malt beverage, is provided. The container/keg includes a flaccid bag (56) for containing the fluid and a substantially rigid, pressure-tight, plastic vessel (10) within which the bag (56) is contained. The bag (56) has a mouth (58) secured with a locking ring or the like to an opening in the vessel (10) via which the mouth (58) is accessible externally of the vessel (10) for purposes of filling the bag (56) with the fluid and/or dispensing the fluid from the bag (56). Preferably, the shape of the vessel (10) permits it to be efficiently stacked and shipped when in a full or empty condition. Methods for assembling, filling and shipping kegs are also provided.

Abstract: A post-packaging ultra-pasteurization process for VSP packages, particularly suitable for extended shelf-life chilled ready meals, which process comprises setting the pressure of the retort vessel where the ultra-pasteurization of the VSP package is carried out, at a value comprised between 2 and 5 bar, prior to the initiation of the heating cycle, keeping the pressure within the above range during the whole heating cycle, carried out at a temperature and for a time sufficient to provide for a 6 log reduction in the count of cold growing non-proteolytic Clostridium botulinum spores, and for most of the cooling cycle until the packaged product almost reaches room temperature. By carrying out the ultra-pasteurization of a VSP package according to the above method or protocol, it is possible to reach high temperatures, e.g., in the range 90-99° C. but even higher, e.g. up to 108-110° C., without getting any sauce splitting and also controlling the loss of moisture from the protein components of the food product.

Abstract: A package for high pressure treatment of foods and a method for treating foods at a high pressure, both being able to easily determine whether the foods accommodated in the package have been subjected to a high pressure treatment or not. The package for high pressure treatment includes a package body for accommodating articles to be treated at a high pressure, and an irreversible pressure-sensitive marker disposed on the package body at a position capable of being seen from the exterior of the package body and adapted to develop color when pressurized.

Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.

Abstract: Describe are food packages having features such as multiple containers in a single package and multiple pieces for a package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.

Abstract: Snack products are cooled after stacking in a rigid container by blowing cooled, dry area into the containers. The process provides sufficient cooling to prevent implosion of the rigid containers under conditions of changing temperature and pressure yet requires much less space than conventional cooling.

Abstract: The present invention discloses an article of manufacture comprising an outer container suitable for containing foodstuffs, and an inner container removably disposed in the outer container, wherein the inner container is heatable.

Abstract: A container including a body defining an outflow opening and at least one chamber adapted for storing a product, such as a fat containing liquid product, and a container closure including a primary seal for hermetically sealing the product within the chamber during storage. The container closure includes a sealing member forming a substantially fluid-tight seal between the container closure and the body, and a dispensing member in fluid communication with the chamber. The container closure and body move relative to each other between a first position where the primary seal is seated about the outflow port to hermetically seal the product in the chamber during storage, and a second position where the primary seal is displaced from the outflow port to allow product to pass from the chamber through the outflow port and into dispensing member to dispense the product.

Abstract: A cheese platter containing a variety of cheeses chosen with a common theme that blend well together. The cheeses are placed on a decorative platter on which the cheeses can also be cut. The entire platter is vacuum sealed in a clear plastic such that the cheese can be readily viewed. This seal also preserves the cheese for consumption.

Abstract: There is provided a method for manufacturing a beverage contained in a container comprising: a container sterilizing process for sterilizing at least an inner surface of a container; a beverage sterilizing process for sterilizing a beverage; a filling process for filling the sterilized beverage in the sterilized container at a temperature within a range from 1° C. to 40° C.; a sealing process for sealing the container filled with the beverage with a sterilized cap; and a positive container-internal-pressure maintaining process made before sealing of the container for maintaining a positive internal pressure of the container after sealing, the container sterilizing process, filling process, positive container-internal-pressure maintaining process and sealing process being respectively performed in an aseptic space. There is also provided an apparatus for carrying out this method.

Abstract: A method of providing a cognitive performance snack food to a user includes producing a multitude of snack food pieces, placing the multitude of snack food pieces in a snack packaging adapted to be opened and closed with one hand, and providing a saleable performance snack food item to consumers for use during computer or video game activity. Each snack food piece including a snack food base and a mixture of cognitive performance additives. The snack pieces and snack packaging together define the saleable performance snack food item, which can be consumed with one hand and while operating computer or video gaming equipment.

Abstract: A container for foods. The container includes a hollow body (1) having an opening (3) and a piston (7) located within the body (1), wherein the container is constructed and arranged such that, in use, the piston (7) moves within the body (1) in response to a consumer sucking the food from the container via the opening (3). The container can be used to store solid and semi-solid foods such as ice-cream and yoghurt type products. The container is arranged such that the food can be consumed directly from the container, without the need for a spoon or a dispensing device.

Abstract: An oven and method of processing products such as fish and shellfish are disclosed. The oven may include a chamber that may be heated to ultra-high temperatures, such as within a range of about 600-2500° F. (315-1371° C.). A burner may heat the chamber from an exterior of the chamber such that the chamber may provide a uniform radiant heat inside the chamber. The products may be carried through the chamber on a conveyor belt to heat a surface of the products to brown and denature the surface, destroy microorganisms, and place grill marks on the products. The products may then be packaged in a microwavable package or boil-in-the-bag film such that the products may be cooked at a later time in a microwave oven or boiling water bath.

Abstract: A clear description of the Invention would be that it is a ready to eat, blend of edible food products to be dispensed on Ice Cream. This Invention solves the present problem in the retail consumer market for a packaged, non-frozen mixture of edible toppings which the retail costumer may purchase to self-flavor Ice Cream. Products presently available to the independent consumer are mostly syrups and chocolate coatings, none having the diverse assortment of ingredients and flavors which this invention will make available. The best mode of this invention would include the mixing, by machine or manually, with or without stirring, of food products, either whole or ground, to be packaged in a container or flexible wrapper having diverse utility. The result of this Invention would be a product readily available to the consumer who wishes self-flavor their Ice Cream.

Abstract: A dispersion spun polytetrafluoroethylene fiber exhibiting improved elongation prior to fiber break and increased thermal stability, the fiber prepared by forming a spin mix containing a dispersion of poly(tetrafluoroethylene) particles, forming an intermediate fluoropolymer fiber structure from the spin mix, sintering the intermediate fluoropolymer fiber structure and forming a continuous fluoropolymer filament yarn, drawing the continuous fluoropolymer filament yarn, and thereafter heat setting the continuous fluoropolymer filament yarn.

Abstract: The present invention relates to a novel package for storing, shipping, preparing and dispensing a meal. In one embodiment the present invention provides for a meal comprising an array of shellfish and vegetables disposed in a tray, which is disposed in a flavor pouch. The package has sufficient structural integrity to withstand shipping and when purchased by the customer, is ready to bake or grill. When prepared by the customer a substantial array of perfectly prepared seafood, steamed in a seasoned butter sauce, is presented. The visual presentation, ease of preparation, uniqueness of combination and high quality ingredients makes a wonderful meal for two or more.

Abstract: A drinking straw (1) for progressively adding an active ingredient to a carrier liquid as the liquid is drawn through the straw. The straw (1) includes a generally elongate tubular body (2) having an internal bore (3) and a sidewall (4). The tube (2) includes first and second filters (5) and (6) disposed at respective first and second ends (7) and (8), of the tube. Together, the first and second filters retain a predetermined measure of soluble active ingredients within the bore of the tube (2), while allowing a carrier liquid to be drawn through the straw, by oral suction. The active ingredient, takes the form of a plurality of solid pellets (9). Each filter is formed by blocking, closing or constricting the tube at or adjacent the corresponding end and providing at least one aperture sized to be sufficiently small to retain the pellets within the tube whilst sufficiently large to allow passage of liquid.

Abstract: The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.

Abstract: A press and sip device including a straw and sieve coupled together to permit pressing solid particles to infuse flavor into a freshly brewed beverage consumable from the container in which it was prepared. The straw and sieve unit can be used in containers of various sizes through the use of gasket attachments. The sieve is provided with openings that allow the beverage to receive flavor from the solid particles while maintaining the particles separate from the beverage when the beverage is consumed. The straw is provided with apertures in the side wall of the straw that limit intake of beverage to the liquid above the sieve separated from the solid particles. The device is contemplated as having detachable elements to facilitate cleaning and storage.

Abstract: The present invention includes a multicomponent structure comprising at least two components having a tie layer or adhesive layer directly between them, the tie layer comprising at least one olefin unsaturated ester copolymer and at least one photoinitiator and optionally a crosslinking enhancer. The tie layer is preferably irradiated with sufficient actinic radiation to result in increased interlayer adhesion strength between the two components as compared with the interlayer adhesion strength before treatment with the actinic radiation or between the components having a tie layer of the same composition except without the added photoinitiator or crosslinking enhancer. Without the photoinitiator, optionally crosslinking enhancer, and radiation the interlayer adhesion of the components is preferably less than 55 N/m.

Abstract: Coaxial and non-coaxial ingredient packages provides an integrated inner and outer package via a common transverse seal across opposing ends of the package. The transverse seal is accomplished by way of the outer surface of the inner package and the inner surface of the outer package. The inner package functions to receive a first ingredient and the outer package functions to receive a second ingredient. An opening mechanism located at a select package end enables the user to unseal the inner and outer packages simultaneously thereby facilitating the common dispensing of package contents or ingredients in a complementary manner for opportune admixture. Certain methodology for coaxial ingredient or foodstuff service and/or presentation is further presented as reflective of the disclosed structures.

Abstract: The presently disclosed subject matter is directed to a compartmented marinade package comprising a food product, such as a cut of meat, loaded into a first compartment and a frozen food additive loaded into a second compartment. The package includes a rupturable seal separating the two compartments to allow the mixing and marinating of the food product and food additive when desired by a user. The user squeezes the desired storage chamber and the pressure applied thereto causes the rupturable seal to break, allowing intermixing between the compartments.

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 frozen food package and method of using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes uncooked food, preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as infused oil, stock or a dairy product. The uncooked food and frozen liquid are typically shaped to facilitate aligning the frozen food with a display window of the bag. Preferably the food assembly is free of chemical preservatives and need not use preformed sauces. The method typically includes providing the frozen uncooked food in the bag, sealing the bag so that the bag is impermeable to liquids, and cooking the food in the bag while the bag is sealed. The resulting cooked dish is a substantial improvement over the well-known precooked frozen meals.

Abstract: A microwavable food product includes a susceptor and a foodstuff. The foodstuff is positioned on the susceptor in an open-faced configuration. The susceptor includes at least one fold positioned at an intermediate region of the foodstuff for allowing the foodstuff to be folded from the open-faced configuration to a closed-faced configuration.

Abstract: A stable sodium-free aqueous seasoning solution of agreeable salty taste, adapted as a substitute for common salt in cooked and uncooked foodstuffs, containing purified water, an organic acid, a potassium salt, a calcium salt, and a magnesium salt. The mineral solution provides a dietary supplementation of magnesium, calcium, and potassium—indispensable minerals of a diet—to which colorants, natural essences and artificial essences (singly or in combination), and low concentrations of sodium chloride may be added.

Abstract: A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.

Abstract: A food delivery system packaged individually yet together in a perforated sequentially numbered system to be consumed in a pre-determined time frame spreading out ones caloric intake over a period of time throughout the day. The food delivery system has individual compartments connected via a perforated tear away forming one long strip of individual packets. The food delivery system has a pre-determined amount of food, calories, carbs, protein, fat, vitamins and minerals in the individual packets consumed at certain intervals throughout the day culminating to ones total caloric intake at the end of the day. The food delivery system combines pre-determined daily caloric intake with a pre-determined time frame for consumption.

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 dispenses a predetermined portion of food from a food dispensing magazine located in a freezer. Food is dispensed from the magazine to a secondary container located within the freezer for containing a plurality of pieces dispensed from the food magazine. A device is provided for determining the number of food pieces in the container located in the secondary container and for dumping the secondary container so that food pieces contained in the secondary container are dumped to a location outside of the freezer.

Abstract: A microwavable product can include a first food product in a package, and a flow-capable butter-syrup compound in the package adapted to remain solid prior to heating. The butter-syrup compound may be packaged in direct contact with the first food product. The butter-syrup compound can include substantially pure butter and/or substantially all natural syrup. The butter-syrup compound can include about 50% butter and about 50% maple syrup, and can be a homogenous mixture of butter and syrup components.

Abstract: A method and a device for extracting puddings from their containers. The device may comprise a mouthpiece that may be inserted to the wall of the container. A person eating the pudding may be enabled by the device to apply pressure therefore allowing the pudding to flow out of the mouthpiece because of the pressure applied by the pudding.

Abstract: A group of special devices that are stackable and front-loading containers for the storage and transport of baked goods. These simply designed devices are for covering and protecting baked goods such as brownies, cookies, truffles and the like. The features are less complex and thus less expensive to produce than prior art containers. Particularly this storage and container device is related to devices and methods to protect any baked good during storage, transport or in between the preparation processes of baking. This is especially true of various times that baked goods are needed in quantity and then placed into temporary storage until transport.

Abstract: A system which enables fillings (such as sandwich fillings) to be kept separate from bread. The system thus enables the fillings and bread to be stored and transported together without the bread getting soggy. The present invention also provides a way to quickly dispose the fillings within the bread by requiring the user to perform only a single quick motion. A bread is formed to accept a pouch containing filling. The open end of the pouch is folded shut and is placed into the bread. The bread and pouch assembly is placed inside a bag which is sealed with a tab. A tail of the pouch passes through the tab and thus outside the bag. A user pulls the tail of the pouch causing the filling to be squeezed into the bread by the constricting action of the pouch passing through the tab.

Abstract: A party tray includes a support tray and, on the support tray, a sealed package made up of transparent container body and a polymeric sealing sheet sealed to the rim of the container body. The sealed package contains foodstuffs, in particular respiring foodstuffs such as fresh fruits and vegetables, which rest on the sealing sheet; the sealing sheet is in turn supported by the support tray. The sealed package may include an atmosphere control member. When the party tray is on display, its contents are viewed through the single thickness of the container body.

Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).

Abstract: Container for heating food in an electrical bread toaster or other radiant heating device comprises a closed or partially open pouch formed of flexible sheet material comprsing a woven fabric, such as glass or KEVLAR fibers, coated or impregnated with an electrically non-conductive heat resistant material, for example PTFE.

Abstract: A collapsible container is disclosed having a top portion and a base portion joined by a generally cylindrical side wall structure, the generally cylindrical side wall structure has a central axis and a collapsible helical portion and the collapsible helical portion has a generally uniform radius and a generally flat side cross sectional shape with respect to the central axis. A cup section is also disclosed which can cause deformation of the collapsible container's side wall. The container is particularly suitable to store carbonated beverages and other consumer products.