Abstract: A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product.

Abstract: An assembly may include a shelf-stable pouch for fruits or vegetables. The assembly may comprise a pouch having a closed condition and an open configuration. The closed configuration may be configured to seal portions of at least one of the fruits and vegetables and brine prior to heating the pouch for pasteurization. The open condition may allow for the removal and serving of the portions after pasteurization from heating.

Abstract: The invention relates to a method and an apparatus for producing liquid-contents-filled containers (22) from preforms (1) by contents being introduced into the preform (1) under a filling pressure, wherein the contents are placed under pressure by a pressure pump (7) and are introduced into the preform (1) at a molding and filling station (3) by a filling valve (6). A pressure accumulator (10) arranged between the pressure pump (7) and the filling valve (6) is subjected to pressure and is filled with a volume of contents by the pressure pump (7).

Abstract: An electron beam sterilization device (1) for thin-walled containers (C) is fitted with an input (40) or output unit (60) provided with a swivelling body to bring a set of containers (C) from the outside environment into the sterilization chamber or vice versa, avoiding radioactive emissions from the sterilization chamber.

Abstract: The invention relates to a method for packaging a liquid product (1), such as a food product, and, in particular, a product sensitive to oxygen, in a container (2) with a low oxygen content, said container including an opening (3). The method of the invention comprises the following steps: the air is removed from the container by filling same to capacity with the liquid product in a non-controlled atmosphere; the full container is placed in a non-oxidizing atmosphere formed by at least one non-oxidizing gas; the liquid product is partially emptied from the container in a non-oxidizing atmosphere, such that the at least one non-oxidizing gas replaces the product discharged from the container; and the above-mentioned container opening is closed in a gas-tight manner while the container is partially full of the liquid product in a non-oxidizing atmosphere.

Abstract: The present disclosure is related to illustrative embodiments of an apparatus and method for maintaining carbonation of sparkling beverages, such as sparkling wines, cocktails, and non-alcoholic beverages such as sodas and coffee. A transparent, shatter-resistant, height-adjustable carbonation enclosure is used to contain an opened bottle of a sparkling beverage. An air-tight carbonation cap with a built-in one-way valve is used to re-carbonate the beverage inside the bottle using a pressurized gas source. The base of the carbonation enclosure includes a platform that may be used to adjust the effective height of the enclosure to fit the height of the bottle and provide an air-tight interface between an opening of the bottle and the carbonation cap. The carbonation enclosure further includes a number of openings to open air to prevent pressurization of the carbonation enclosure. Another illustrative embodiment includes a safety enclosure for multiple bottles pressurized directly by conical nozzles.

Abstract: A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a container outlet valve and a container inlet valve that are fluidly engageable with a carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.

Abstract: Methods and systems for grouping, recovering, and processing ice and water derived therefrom obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein, and in particular, the conveyance thereof in a non-rigid, water-impermeable device, to facilitate water derived from the ice, having specific characteristics, to be traded, stored, conveyed, or transported according to its specific characteristics.

Abstract: A container includes an outer container that has an outer container base and outer container walls extending from the outer container base. The outer container walls have a rim forming a closed geometric shape. A ledge is formed on an inside surface of the outer container walls below the rim. An inner container has an inner container base and inner container walls. The inner container walls extend from the inner container base. The inner container has at least one aperture for conducting fluid from within the inner container to outside the inner container, preferably in the inner container base. The inner container walls have a lip. The inner container fits within the outer container and the lip engages with the ledge, holding the inner container base distal from the outer container base and forming a gap between the inner container base and the outer container base for collection of fluids.

Abstract: A can bottle in a bottomed, cylindrical configuration, which is constructed of a metal material has a cylindrical side wall and a bottom joined to and integrated with the side wall. The said bottom includes domed portions that flex and extend downwardly and outwardly, and flexed support legs formed by extending a plurality of peripheral edge sites of the domed portions arranged at uniform angles further downwardly and outwardly in a flexed fashion. The bottom satisfies a condition: 1.04?R3/D?1.67 where R3 (mm) is the radius of curvature that defines the curvature of the domed portion at the bottom, and D (mm) is the diameter of the cylindrical side wall. In addition ribs are formed at possible grounding sites of the flexed support legs at said bottom in a direction crossing the radial direction.

Abstract: A method of filling an aluminium container with wine, and a filled aluminum container containing a wine characterized in that the maximum oxygen content of the head space is 1% v/v and the wine prior to filling is micro filtered and dissolved oxygen levels throughout the aluminium container filling process are maintained up to 0.5 mg/L and final levels of dissolved CO2 are from 50 ppm for white and sparkling wines and from 50 ppm to 400 ppm for red wines, prior to filling the container.

Abstract: A cover shell and container assembly comprising the cover shell and a tray or pan is disclosed. The cover shell includes inward projecting standoffs which restrict movement of a food product in the pan or tray and reduces damage to decorative elements of the food product during distribution and/or transport.

Abstract: The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii) immersing the primary package containing the unsolidified confectionery mass into a liquid having a temperature below the solidification temperature of the confectionery mass so as to solidify the confectionery mass; wherein the primary package is impervious to both the confectionery mass and the liquid.

Abstract: Methods and systems for grouping, recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source is separated and grouped according to common unique properties and processed as a beverage for consumption having the same unique properties.

Abstract: The illustrative method and apparatus provides a more efficient system for automated slicing and loading of food articles into containers. The apparatus includes at least one cutting assembly and at least two chutes and depositing assemblies. The apparatus may include a positioning receptacle that aligns the food articles with a knife set and a driving arm that advances the food article into engagement with the knife set. The chutes may include a movable chute portion, which moves from alignment with the knife set to alignment with the containers, and a chute extension. Openings for the sliced food sections, which extend through the movable chute portion and the chute extension, have a cross section that changes to rotate the orientation of the food sections passing therethrough. Once deposited into the containers, the food sections are oriented with at least some cut faces of the food article adjacent the container wall.

Abstract: A gas dissolving apparatus that combines a gas at first pressure into a working fluid, the working present at a second pressure equal to or greater than the first pressure.

Abstract: A high pressure food package and system including a cup for holding a quantity of food product, a lid for covering the cup, and at least one one-way sealing mechanism that permits a gas to pass through the sealing mechanism into the interior space enclosed by the cup and lid and that prevents the gas from escaping from the interior space through the sealing mechanism. The high pressure package (and system and method for using the same) is especially well suited for producing a food product (such as fruits or vegetables) having an effervescent sensory (or carbonated) character.

Abstract: A blow molding having capacity of at least 250 ml, having a shell which is composed of impact-resistant polystyrene and which is produced via injection stretch blow molding where an average aspect ratio of rubber particles derived from longitudinal section and an average aspect ratio of rubber particles derived from cross section measured in transmission electron micrographs is greater than 4 respectively, and a biaxial orientation of the rubber particles, given by the ratio of the aspect ratio derived from cross section to the aspect ratio derived from longitudinal section is smaller than 3.

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

Abstract: Containers for pressurized filling and pasteurization and methods of reducing creep in a pressurized pasteurizable container. The container is a blow-molded plastic container having a biaxially oriented wall of a structural polymer with a moisture content of no greater than a predetermined value at the start of a pressurized filling, capping, and pasteurization process. Also disclosed are pasteurizable containers having a desired shelf life.

Abstract: The present disclosure is directed to systems and methods for packaging perishable foods. A packaging method in accordance with several embodiments of the disclosure can include, for example, mating a tray with a product. The tray can include a compartment having a generally similar shape as the shape of the product. The method can further include gas flushing an internal atmosphere around a product, and sealing the product and the internal atmosphere between a lid and the tray. Additionally, the method can include pasteurizing the product with an application of substantially uniform high pressure to a surface area of the package (e.g., high pressure pasteurization).

Abstract: The illustrative method and apparatus provides a more efficient system for automated slicing and loading of food articles into containers. The apparatus includes at least one cutting assembly and at least two chutes and depositing assemblies. The apparatus may include a positioning receptacle that aligns the food articles with a knife set and a driving arm that advances the food article into engagement with the knife set. The chutes may include a movable chute portion, which moves from alignment with the knife set to alignment with the containers, and a chute extension. Openings for the sliced food sections, which extend through the movable chute portion and the chute extension, have a cross section that changes to rotate the orientation of the food sections passing therethrough. Once deposited into the containers, the food sections are oriented with at least some cut faces of the food article adjacent the container wall.

Abstract: A whiskey making method is provided wherein container pressure is controllably varied to mimic, at an increased frequency, the mimic those which occur during cycles of a conventional aging process. To make a whiskey having taste qualities similar to one aged for a conventional aging period (e.g., usually thirty-six months or more), the pressure-varying steps need only be repeated for a period of less than nine months.

Abstract: The invention relates to a rigid container (10) of foodstuff (12), the foodstuff (12) comprising fish that is present in solid form. The closed container (10) presents substantially no liquid. The invention also provides a method of manufacturing the container (10) and apparatus (36) for manufacturing the container (10).

Abstract: A carbonated beverage appliance in accordance with the present invention includes a housing and a carbonating head assembly configured to releasably engage a top end of a bottle containing a liquid to be carbonated. The bottle is engaged with the head assembly in a manner so as to provide a liquid and gas-tight seal. A tube is arranged in the housing for directing a flow of pressurized gas from a gas cylinder to the liquid within the bottle to produce a carbonated beverage. The carbonated beverage appliance includes a quick-connect mechanism for attaching a gas cylinder to the appliance, and a dispensing mechanism for the on-demand dispensing of a carbonated beverage from the bottle while it is attached to the appliance.

Abstract: A method for encapsulating a liquid food essentially devoid of calcium ions, comprises the following steps: addition of a product containing calcium ions to a liquid food sample to be encapsulated; immersion of a quantity of the liquid food with calcium ions in a solution containing a non-calcium alginate, forming a capsule of calcium alginate around the liquid; and extraction of the capsule from the solution. The capsule is subsequently submerged in a container containing the liquid food. A food product made by the method comprises a closed container containing a liquid food which contains capsules which have a solid gelatinous wall of calcium alginate and are filled with the liquid food.

Abstract: A defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a container having a narrow mouth. Liquid surface (6) in a container (1) is irradiated with pulse-like light (2) and a pulse-like sound wave (8) is generated from an irradiated point (7) as a sound source. The pulse-like sound wave thus generated propagates from the sound source as a strong spherical wave to reach a bubble (9) and to destroy the bubble. It can also destroy a bubble located at a place remote from the optical path quickly, thus destroying bubbles efficiently at a high speed. Alternatively, pulse-like light is condensed at a gas portion above the liquid surface and the bubbles can be destroyed with a shock wave generated by breakdown phenomenon.

Abstract: A method for packaging non-liquid food products, particularly those sensitive to oxygen, such as vegetables, in a container with a low oxygen content, the container including an opening. The method includes the following steps: the container is filled with the products, in a non-controlled atmosphere; the air is removed from the container by filling same to capacity with a liquid; the full container is placed in a non-oxidizing atmosphere formed by at least one non-oxidizing gas; the liquid is fully or partially emptied from the container in a non-oxidizing atmosphere while the food products are kept in the container, such that the at least one non-oxidizing gas replaces the liquid in the container; and the above-mentioned container opening is closed in a gas-tight manner in a non-oxidizing atmosphere. A unit for carrying out the method is also described.

Abstract: A capping method and its cap for hydrogen-reduced water or hydrogen-reduced food production are characterized by fine carbon particles absorbing hydrogen being attached to the cap. After filling and capping the container, the hydrogen will be dissolved into the food. In addition, the fine carbon particles, flavorings, processed and unprocessed food are attached to the cap, and during the heating and sterilizing process, the extraction or cooking can be finished, omitting conventional extraction and heating steps when cooking. This result can be used in all food production fields.

Abstract: Methods of inhibiting the degradation of a photosensitive sweetener or a sweetness enhancer in a food or beverage formulation, the method comprising adding a photodegradation-inhibiting amount of one or more antioxidants to the food or beverage formulation; and/or packaging the food or beverage formulation in a UV absorbing container are provided. Food or beverage formulations comprising an antioxidant and a photosensitive sweetener or sweetness enhancer, and/or that is packaged in a UV absorbing package or dark-colored package are also provided.

Abstract: Methods and systems for grouping, recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source is separated and grouped according to common unique properties and processed as a beverage for consumption having the same unique properties.

Abstract: A plural chambered container for storing separately a plurality of substances for mixing prior to opening the container. The container comprises a closed outer container having a side wall, bottom and top. It further comprises an inner chamber with a designated opening area, wherein the inner chamber is operatively attached to the bottom of the outer container. In addition the outer container is filled with a first substance and the inner chamber is filled with a second substance. The outer container is filled with a one substance and the inner chamber is filled with another substance. Upon pressing the side walls of said outer container, the designated opening area is opened thereby causing the substance in the inner chamber to mix with the substance in the outer container.

Abstract: A body of hard candy is formed on a tubular stem that extends from a reservoir/handle in which an edible fluid is contained. The outer end of the tubular passageway is open. A cover is provided. It has an open end which engages a base wall and holds the cover to the base wall. The cover includes an end wall which includes a plug which enters into the end of the tubular stem when the cover is installed. When the cover is removed, a consumer may lick the candy and may squeeze the reservoir/handle to express edible fluid out from the reservoir/handle, through the passageway and into the consumer's mouth.

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 defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a container having a narrow mouth. Liquid surface (6) in a container (1) is irradiated with pulse-like light (2) and a pulse-like sound wave (8) is generated from an irradiated point (7) as a sound source. The pulse-like sound wave thus generated propagates from the sound source as a strong spherical wave to reach a bubble (9) and to destroy the bubble. It can also destroy a bubble located at a place remote from the optical path quickly, thus destroying bubbles efficiently at a high speed. Alternatively, pulse-like light is condensed at a gas portion above the liquid surface and the bubbles can be destroyed with a shock wave generated by breakdown phenomenon.

Abstract: A novel snap pea cultivar, designated Sugar Flash, is disclosed. The invention relates to the seeds of pea cultivar Sugar Flash, to the plants of pea line Sugar Flash and to methods for producing a pea plant by crossing the cultivar Sugar Flash with itself or another pea line. The invention further relates to methods for producing a pea 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 pea lines derived from the cultivar Sugar Flash.

Abstract: Methods and systems for grouping, recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source is separated and grouped according to common unique properties and processed as a beverage for consumption having the same unique properties.

Abstract: The invention relates to an insert that is to be added to a gas-pressurized liquid in a container. Said insert comprises a pressure-activated body with at least one cavity, said body being connected to a positioning device. According to the invention, (a) the pressure-activated body (4) comprises at least one opening (10) with a reduced diameter, which connects the cavity to the environment of the insert and is situated in a location that lies above the level of liquid when the insert is floating on said liquid and (b) the positioning device comprises a floating body (1, 2; 1, 2, 6) with a small opening (3), which is submerged in the liquid when the insert is placed on the latter, a ventilation opening (5), which communicates directly with the external environment (14) of the insert and a minimum volume (11), which when filled with liquid enables the insert to sink into the liquid. The inventive insert can be added to liquids that are sealed under pressure.

Abstract: The present invention relates to food products comprising potassium salts, and has as an object to provide a food product enriched in potassium which helps in reduction of blood pressure, however without the bitter taste associated with increased potassium levels. The invention provides a beverage comprising potassium at a total concentration between 3 and 15 gram potassium per liter, and locust bean gum.

Abstract: Collapsible bottles and methods of using the collapsible bottles are provided. In an embodiment, the collapsible bottle comprises a top panel having a neck, a middle panel foldable along a fold between the top panel and the middle panel, and a bottom panel comprising a bottom surface defining a molded recess so constructed and arranged for receiving a neck of a second bottle within the molded recess. The bottom panel is foldable along a fold between the middle panel and the bottom panel. The bottle is foldable into a collapsed position wherein the top panel folds into the middle panel and the middle panel folds into the bottom panel.

Abstract: The invention relates to a retail pack and container therefore, for containing first and second types of foodstuff. The container is formed of initially separate parts and this allows differing preparation steps to be performed on the foodstuffs in the different parts of the container as required, prior to bringing the parts together to form the container.

Abstract: A container assembly stores a potable liquid and is adapted for storing a second consumable. The container assembly includes a primary container adapted for storing the potable liquid therein. The primary container includes a container top, a container bottom, and a container side. The container assembly also includes a cup defining a cup bottom, a cup side extending up from the cup bottom, and a cup lip removably engagable with the container side to seal the cup prior to use. The cup stores the second consumable between the cup side and the container side. The cup side defines a radius of curvature longitudinally from the cup bottom up toward the cup lip such that the cup side magnifies the second consumable stored therewithin as viewed from outside the cup.

Abstract: Apparatus for the removal of sediment from sparkling wines, designed to remove the capsule covering the neck of a bottle (18) containing sparkling wine, comprising: a frame (12), a tilting mechanism (14) comprising: a holder (16) for supporting a bottle (18) in a predetermined position, said holder (16) being movable on the frame (12) between a low position, in which the neck is inclined downwards, and a high position in which the neck is inclined upwards, and a capsule removing mechanism (32) provided with at least one capsule removing knife, said capsule removing mechanism (32) being movable on the holder (16) and synchronized with said holder (16) so that the said capsule removing knife or knives remove(s) the capsule, when the holder (16) is in a predetermined angular position relative to the horizontal. The capsule removing knife is movable relative to the capsule removing mechanism (32).

Abstract: Compositions and methods are disclosed for providing a rotational pet-food diet to a pet. Rotational pet-food formulas are provided that enable a pet owner to cycle a pet's diet through a sequence of different pet-food formulas that are digestively compatible and developed to nutritionally complement one another. The rotational pet-food formulas may be packaged together and sold as a single point-of-purchase unit.

Abstract: A method of dispensing food from a multiple-chamber container. In one embodiment, a method comprises moving a first seal to expose a first opening to a first chamber at a top of the container, moving a second seal to expose a second opening to a second chamber proximate a bottom of the container, extracting a first portion of a first food product from the first chamber through the first opening, and extracting a second portion of a second food product from the second chamber through the second opening.

Abstract: According to one embodiment of the present invention, a mixture including milk and one or more gas additives is received at a milk processing system. The system heats the mixture and directs it toward an inlet to be delivered into a vacuum chamber. The vacuum chamber applies a negative vacuum pressure to the mixture to substantially remove the added gas. The resulting milk is extracted from the vacuum chamber.

Abstract: A method and process for producing a high quality, high-end ethanol product from a lower quality, low-end ethanol product. The method and process can eliminate or reduce waste disposal costs for a distillery constrained by its location from employing an acceptable, cost-effective waste disposal method.

Abstract: The present invention is directed to a method and system for preparing a pasteurized swimming crab back (PSCB) fin leg (“crab leg”) for individual consumption. In particular, the method and system of the present invention results in a pasteurized, hand-held, all natural food product for consumption by a consumer. The PSCB product is a ready to eat crab leg that has been trimmed, cleaned, thermo processed and packed in a hermetically sealed can or cup.

Abstract: A prepackaged food kit (20) for making or assembling s'mores generally includes a base tray (22) defining at least one compartment (24). The at least one compartment including a plurality of biscuits (30), a plurality of confection pieces (32), and a plurality of marshmallows (34). The kit also includes a top (40) fitted and sealed to the base tray.