Abstract: The invention concerns an assembly for preparing and presenting an edible composition designed to be puffed including a first portion defining a chamber for enabling the puffed composition to be presented, and a second portion defining a storage chamber designed to include at least one non-puffed composition, the second portion being arranged in the first portion. The invention also concerns a method for preparing a composition to be puffed using the assembly.

Abstract: An interior-mountable pressure relief valve for packages containing food products such as coffee that normally tend to out-gas. The relief valve of the present invention can be made by thermoforming a pocket of a barrier type of semi-rigid film that has a heat seal membrane on one side. An indent can be made in the bottom of this pocket to receive a filter medium that covers an aperture in the bottom of the pocket. The filter medium can be heat-staked to the pocket. A pressure relief valve known in the art containing a base layer, a pair of rails and a flexible membrane can be placed in the pocket. This valve and pocket assembly can be can be treated with a mesh membrane that is heat sealable to the seal side to prevent disassembly or contamination. The product can then be wound on a level wound spool for shipping to an end user. The end user can take the carrier tape and dispense it into a single piece dose and then heat seal the carrier to the inside wall of the package.

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: A rigid container package, such as made of tin, metal, etc., having an interior for holding particulate material, such as food stuffs (like coffee beans), under vacuum, and which includes a mouth to be opened to provide access to the contents of the package. The package is preferably formed from a rigid material in the form of a container, such as a tin box, and has affixed thereon a one-way pressure-equalizing valve. The valve preferably includes a displaceable rubber disk located on a valve seat and is arranged to operate such that any gasses within the package are allowed to vent to the exterior of the package, by passing through the interface between the disk and valve seat, while the ambient atmosphere is substantially precluded from entering into the interior of the package. The disk then engages the valve seat to isolate the interior of the package from the exterior. A layer of silicone oil or similar material is preferably provided on the disk to facilitate operation of the valve.

Abstract: A method of packaging a fresh meat product on a support member (6) lidded with a twin lidding film (3) including an inner oxygen permeable film (15) and an outer gas impermeable film (16), by providing the twin lidding film (3) as a composite wound up on a single supply roll and, following unwinding and before entering into a lidding station (4), briefly separating the two films (15) and (16) before superposing them again one over the other before the sealing step.

Abstract: Packaging materials and packages that transfer off-odor eliminating compounds to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired off-odor eliminating compound, a suitable environment for vapor transfer, and an appropriate product substrate to which an off-odor eliminating compound is added. Examples of the source of off-odor eliminating compound can be a packaging film containing off-odor eliminating compound, a sachet of absorbed flavor material, a tape or label applied to the inside of a package, and a flavor diffusing granule, or alternatively an active system for delivering a vapor to the environment. Alternatively, the off-odor eliminating compounds can be applied topically, directly to the food or other product. In one preferred embodiment, a sulphur scavenging material is used as the off-odor eliminating compound.

Abstract: Respiring biological materials can be stored in a sealed container having (i) an interior surface at least partly composed of a hydrophilic polymer composition and (ii) an auxiliary component through which oxygen and carbon dioxide can enter or leave the packaging atmosphere within the container.

Abstract: A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium.

Abstract: Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents and encapsulated basic agent.

Abstract: The present invention provides improved packaging for harvested plant tissues, such as agricultural products. In some embodiments harvested plant tissues are placed in a package that contains either at least one hole, or a gas-permeable patch. The hole or patch is in turn covered by an adjustable aperture. The present invention improves available packaging methods by providing an additional level of control over the gas composition inside the package. Some embodiments of the present invention also mitigate damage to harvested plant tissues by contacting the plant tissues with ozone during transportation and storage. In some embodiments, harvested plant tissues are treated with ozone before packaging. The present invention also reduces costs by enabling the same package or kind of package to be used for different contents that have different atmospheric requirements for optimal protection from excessive ripening and spoilage.

Abstract: Described is a packaged dough product comprising a dough composition in a flexible package and including encapsulated basic chemical leavening agent and non-encapsulated acidic chemical leavening agent, the packaged dough product containing a carbon dioxide scavenger to reduce bulging of the packaged product during storage.

Abstract: A method of stacking packages, wherein an upper package has a configuration to avoid touching the contents of a lower package. The finished packages can be stacked within cartons for distribution and shipped long distances without causing damage to the contents of the trays in the lower position.

Abstract: A method and means for enhancing the inner environment of a package containing perishable merchandise include taking a closable package containing perishable merchandise and placing in the package a multi-layered sheet including a plurality of layers comprised of moisture absorbing materials to absorb any residual moisture emanating from the perishable merchandise. The multi-layered sheet includes a quantity of CO2 generating material incorporated therein. The CO2 generating material is exposable to humidity and any residual moisture within the package and any moisture absorbing material to allow the CO2 generating material to emit an atmosphere of CO2 within the package from exposure to moisture within the air in the package, and to absorb any residual moisture in the package.

Abstract: The food packaging is utilized for pressure cooking of food in a microwave with a pressure relief valve being attached to a top wall of the packaging with the relief valve also providing an access opening into the packaging for addition of liquids and other ingredients prior to cooking.

Abstract: According to certain embodiments of the invention, there is provided a method and an apparatus relating to an infeed for positioning the green onions in a generally horizontal position on a conveyor and a transition conveyor for transporting the horizontally disposed green onions and transporting them to a substantially vertical disposition to present them to a peeler for removing the outer skins of the onion and a de-rooter for shortening or removing the roots from the onions.

Abstract: A filter for absorbing ethylene gas and moisture and emitting carbon dioxide that can be removably coupled to a container. The container can have vent openings to allow air to circulate to prevent excess condensation, or the container can be any type of flexible, semirigid, or rigid produce container such as a plastic bag, a refrigerator or a typical plastic container. The contents of the filter are in vapor contact with the internal environment of the container such that it can absorb ethylene gas and moisture in the container and release carbon dioxide into the container to retard the ripening process of the produce stored in the container.

Abstract: A method of processing roasted coffee to improve the retention of carbon dioxide and aromatics liberated from the roasted coffee. The method involves preparing one or more containers for receiving coffee. The containers are purged of contained air through flushing with an inert gas. Roasted coffee is transported and delivered to a grinding circuit where it is ground directly into a container filling apparatus. The container filling filling apparatus delivers the ground coffee directly into the purged containers after which the containers are sealed to maximize the retention of carbon dioxide and aromatics liberated from the roasted coffee and to minimize contact of the ground roasted coffee with the air.

Abstract: A method and apparatus for vending food products from a roller-type grilling machine includes a packaging system that extends the product life on the grilling machine by keeping the food product from directly contacting the grilling machine. By packaging the product in accordance with the principles of the present invention, the food product is kept in a controlled environment until it is opened by the ultimate consumer after being heated by the grilling machine. The packaging is comprised of a cylindrical tube having a diameter that is sufficient to contain the desired food product and that will properly rotate on a roller-type grilling apparatus. Such packaging may comprise an elongate tube formed from heat tolerant plastic, cardboard-type paper lined with metal foil, or other materials known in the art. End caps are attached to the ends of the elongate tube and sealed relative thereto.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 &mgr;m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust similar to that achievable under open-pan baking conditions. The invention is implemented so that the dough is dosed into the baking volume formed by said sealed wrapper, subsequently baking the dough in said baking space formed by said sealed wrapper. In the wrapper, the wrapper area overlying the intended crust-formation area of the baked product is made of a moisture-permeable porous material capable of passing water vapour through its structure.

Abstract: Food Preservation Container with a main container body and a circular lid. The lid has a built in on-off switch, air pump, ozone generator, timing circuit, pressure switch, vacuum switch, solenoid valve, power indicator light, vacuum indicator light, pressure indicator light and power supply. The container has a circular opening. The opening has a plurality of outwardly facing tabs about its circumference. The lid has a plurality of mating inwardly facing tabs that can interface with said outwardly facing tabs. The lid has a secondary floating inner lid, said inner lid having a soft rubber gasket attached to its perimeter, said inner lid capable of being forced toward the lip of said container opening by a cam attached to a hinged lever located on the front of said circular lid. The components contained within said lid arranged in such a way that said air pump automatically turns on when the user twists said lid onto said container opening thereby activating said on-off switch which turns on said pump.

Abstract: A thermoformable, puncture-resistant multi-layered film with surface slip, prepared by coextrusion and built up from polyolefin-based, polyamide-based and adhesion promoting polymer layers and its use for packaging sharp-edged goods, in particular foodstuffs.

Abstract: A coated membrane for use in controlling the oxygen and carbon dioxide ratio inside of a package that holds respiring produce such as fruits, vegetables or flowers. The coated membrane comprises a porous substrate, such as a polypropylene film, and has an oxygen permeance in the range of 5,000 to 30,000,000 cc/100 in2-atmosphere-day. The substrate is coated with a material that is substantially impermeable to oxygen, such as an acrylic emulsion, so that the amount of substrate surface area covered with the coating causes a decrease in the oxygen permeance of the substrate. The coating is applied to the substrate using a flexographic or rotogravure or rotary silkscreen process. An aperture of approximately 0.15 mm is placed in the coated membrane to allow the internal pressure to approximate the external pressure without a significant loss of relative humidity.

Abstract: The invention addresses the use of a composite carbon dioxide scavenging filler which has been dispersed uniformly into a polymeric matrix. The resultant layer can then be coated or laminated onto a paper, paperboard, foil, or other substrates. It can also be made into a cast or blown film. The carbon dioxide scavenging structure thus created desirably contains a polymeric matrix binder as the filler dispersion medium, one or more particular carbon dioxide scavenging fillers, one or more moisture producing/retaining agents or moisture retaining agents, and, optionally, one or more polymeric or surfactant dispersion/wetting agents aiding the wetting and the uniform dispersion of the fillers in the matrix. This allows products contained in a package, such as roasted coffee, or produce, to maintain freshness and counteract pressure buildup in a package which results in bulging, rupture, loss of freshness, poor shelf appearance, and increased anaerobic bacterial activity.

Abstract: A method of processing roasted coffee to improve the retention of carbon dioxide and aromatics liberated from the roasted coffee. The method involves preparing one or more containers for receiving coffee. The containers are purged of contained air through flushing with an inert gas. Roasted coffee is transported and delivered to a grinding circuit where it is ground directly into a container filling apparatus. The container filling filling apparatus delivers the ground coffee directly into the purged containers after which the containers are sealed to maximize the retention of carbon dioxide and aromatics liberated from the roasted coffee and to minimize contact of the ground roasted coffee with the air.

Abstract: Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes about 1% to 8% of a high fat butter constituent. By virtue of selecting a particularly defined high fat butter ingredient, microwave popcorn articles can be prepared that are shelf stable.

Abstract: The invention provides polymeric films for the storage or packing of plant material, the film being perforate and having a water vapor permeability of not more than 800 g m−2 day−1 and an oxygen permeability of not more than 200000 cm3 m−2 day−1 atmosphere−1, both permeabilities being measured at 25° C. with a relative humidity of 75 percent. Examples of polymers which can be used to make the film are regenerated cellulose, homo and copolymers of polyolefins, e.g. with vinyl acetate or methyl acrylate, polyesters and polyamides. Various plant materials, for example carrots, tomatoes, calabrese and mushrooms heat sealed in packs of films of the invention have shown improved shelf lives compared with similar plant materials packaged for example in polyethylene cling film or polyvinyl chloride stretch wrap.

Abstract: The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: The present invention discloses an impervious inner jacket 16 which may contain an inner edible foodstuff 14 which is encircled by an outer foodstuff 12. The inner jacket 16 has one end which may be equipped with a tear stripe 20 or tie member 28 which provides a means for removing the inner foodstuff 14 from the outerjacket 12. The jacket 16 has a tab 18 on one end which can be grasped by the fingers 38 of the user to help remove the jacket 16 from inside the outer foodstuff 12.

Abstract: An improved oxygen scavenging composition and packaging container formed therefrom is disclosed. The container is suitable for storage of oxygen sensitive materials and has as part of its exposed interior surface a composition composed of a polymeric matrix with a oxygen scavenger and a substantially water-insoluble transition metal containing compound distributed therein.

Abstract: Sealed packages of foodstuffs which are biological materials, particularly fruit, are vented by a temperature-sensitive control unit. The control unit covers an aperture in a wall of the package. The control unit includes a barrier member which is secured over the aperture by a layer of temperature sensitive adhesive, and a force member which lifts the barrier member away from the aperture when an increase in temperature weakens the adhesive. The force member is preferably elastically deformed.

Abstract: A microwave popcorn article comprising any conventional microwave popcorn bag, and a food charge disposed therein including kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn is provided. The salt ingredient includes at least a portion in coarse form having a particle size larger than 250 microns. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat, while the balance of the salt is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: A method of preserving produce by providing a plastic packaging material having a thickness of up to about 500 microns and a permeability to water vapor exceeding about 1.5 g mm m−2 per day at 38° C. and 85-90% relative humidity, whereby when the material is used to package produce, no condensation or minimal condensation appears on a surface of the material. Related methods and products produced thereby are also described and claimed.

Abstract: A process for the foaming of the headspace of containers filled with carbonated beverages, wherein, after the filling of the beverages into the containers, the containers are transferred to a foaming area, in which an electromagnetic beam, preferably a laser beam, is irradiated in a controlled way into the headspace of the container which is not filled with the beverage, whereby, due to the resultant foaming, the gas volume in the headspace is displaced from it, and the containers are subsequently sealed, as well as to a device for carrying out the process.

Abstract: A microwave popcorn package including a container having a bottom wall, an open top and a tapered side wall extending from the bottom wall to the open top. The package also includes a variety of lids including a lid which has a substantially planar center portion. The lid is positioned within the container between the bottom wall and the open top to define a popcorn receiving region and to provide a support for the stacking of a plurality of containers. The invention further includes a pouch positioning collar and a method of making and assembling the above package.

Abstract: A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.

Abstract: Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes about 1% to 8% of a high fat butter constituent. By virtue of selecting a particularly defined high fat butter ingredient, microwave popcorn articles can be prepared that are shelf stable.

Abstract: The combination of a substantially gas impermeable container and a dry pet food of high soluble fiber content that has a water activity within the range of 0.5 to 0.8. The result is long lasting, highly nutritious dog food that can be substantially free of added preservatives, antimycotics, and other unnatural chemicals.

Abstract: A method and a container for long-term storage in a state in which harmful insects do not propagate, in a case in which grains such as unpolished rice or the like are filled and stored. An inner bag (10) made of a flexible material is accommodated in an outer bag (12) which has high-strength. After grains are filled in the inner bag, the inner bag (10) is filled with carbon dioxide gas and is closed. The grains are stored in a state in which harmful insects are exterminated. It is preferable from the standpoint of the insecticidal effect that the inner portion of the inner bag (10) is able to maintain a carbon dioxide gas concentration of 40% or more for 7 days or more. Because the inner bag has the property of a CO.sub.2 permeation amount of less than or equal to 6300 cc/m.sup.2 .multidot.24 hr 1 atm, an oxygen-deficient state can be maintained.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: An expandable microwave popcorn package which contains a charge of popcorn kernels for preparation in a microwave oven. The package is formed of front and back panels preferably joined together at the top and bottom ends by an adhesive and at the sides by side panels. The back panel includes a pair of separation lines along which the package material is relatively weak such that a portion of the back panel can be torn from the remainder of the package to expose the popcorn within. Separation lines may be formed by weakening a portion of the bag substrate, by reinforcing the adjacent areas, or by a combination of the two. Side panels are folded to form gussets which allow the package to remain flat during storage, to expand to accommodate the popped kernels. A susceptor is also preferably placed on the front panel opposite the back panel to enhance the popping action.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

Abstract: A method for the packaging of coffee in a pouch arrangement having first and second opposed panel sections, a base gusset member, a rib and trough closure arrangement constructed and arranged for selective closure of the pouch arrangement, and a gas filter arrangement oriented in one of the panel sections. The method includes filling the pouch arrangement with coffee to a first level no greater than the rib and trough closure arrangement and sealing the pouch.

Abstract: Packaging of fruit and vegetables, and other respiring biological materials, makes use of an atmosphere-control member comprising a gas-permeable membrane and an apertured cover member over the membrane. The combination results in a control member having a ratio of CO.sub.2 transmission rate to O.sub.2 transmission rate which is lower than the same ratio for the gas-permeable membrane. This is particularly useful for materials which are preferably stored in an atmosphere containing a relatively high proportion of CO.sub.2.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 .mu.m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: A microwave popcorn package including a container having a bottom wall, an open top and a tapered side wall extending from the bottom wall to the open top. The package also includes a substantially planar lid positioned within the container between the bottom wall and the open top to define a popcorn receiving region and to provide a support for the stacking of a plurality of containers. The invention also relates to a method of making and assembling the above container.

Abstract: A flexible paper popcorn package in the form of an easily expandable, nontrapping bag (18) is disclosed including a bottom wall (20) and a top wall (22) interconnected together adjacent their circular outer peripheries (20a, 22a) by first and second interconnection portions. The top wall (22) is formed by first and second wall portions (22b, 22c) interconnected together by a peelable closure seal (28).

Abstract: A method of packaging perishable foods wherein the perishable food product is packed in a plurality of cartons and the cartons are stacked on a pallet for storage and/or transportation, including placing a sheet of material on a pallet to provide a bottom sheet, with the bottom sheet overhanging the sides of the pallet, stacking a plurality of cartons on the bottom sheet on the pallet to form a carton stack, covering the top and sides of the carton stack with a bag of a gas permeable material, the bag having a closed top and an open bottom with a lower edge, sealing the edges of the bottom sheet to the lower edge of the bag, introducing a quantity of nitrogen gas through an opening into the interior of the bag without withdrawing any gas from the bag, and sealing the opening to retain the nitrogen within the bag, and apparatus for packaging such perishable products. Preferably the gas permeable material is a selective permeable material which is more permeable to oxygen than to nitrogen.