Abstract: Embodiments described herein provide a system for molding cheese having a pressboard for compressing cheese in a cheese mold. The pressboard includes spring alignment features to align a set of leaf springs that help ensure even compression of the cheese.

Abstract: Food tray assemblies, consumer food products and methods of packaging food products are provided. In one embodiment, a food tray assembly includes a retaining structure, a first tray, and a second tray. The retaining structure has a first engaging region and the first tray is removeably engaged with the retaining structure at the first engaging region. The first tray may be removed from the retaining structure by the application of a force to the first tray in a first direction and may be engaged with the retaining structure by the application of a force to the first tray in a second direction. The second tray may be removeably engaged with the retaining structure or be an integral component with the retaining structure. The retaining structure may further comprise a living hinge that separates the first tray and the second tray.

Abstract: A machine for canning tuna and similar food products comprises a conveyor belt feeder, a plurality of dosing chambers aligned with the feeder and formed in a rotor rotatable in a plane perpendicular to the feed direction, a mouth connecting the feeder to the dosing chambers, a blade to separate the product introduced in the dosing chambers from the bulk of fed product so as to obtain product cakes, shaping means suitable to shape the cakes into the desired shape and transferring means arranged at a second station reachable through a partial rotation of the rotor to transfer the shaped cakes into the cans carried by another rotor. The connecting mouth has a cross-section of substantially constant shape and the shaping is performed in the dosing chambers by shapers radially mobile along the arms of the rotor when the dosing chambers are still aligned with the feeder.

Abstract: To establish the integrity of a product located in a container a given feature of the product in the container is determined by means of a first measurement method in which a first physical property of the product is ascertained, the given feature is additionally ascertained at least directly or by means of a second measurement method which is based on a second physical property which is different from the first physical property, and the values obtained by means of the two measurement methods of the given feature are compared. If the product is a drink in a bottle and if the given feature is the fill level, the first measurement method can consist of the fill level being measured by means of absorption of an X-ray beam, and the second measurement method can consist of the change effected by the bottle in the resonant frequency of a high-frequency oscillating circuit being measured.

Abstract: A container with a carbonated fluid therein. The container may include a base and a sidewall positioned about the base. The base and/or the sidewall may include a number of nucleation sites thereon.

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: This invention is a broad new variety of delicious beverage drinks. Consisting of 2% or above concentration of apple cider vinegar, red or rice wine vinegar, distilled white or any other vinegar or vinegar product. Water, sea salt or any other salt, sugar and/or any other natural or artificial sweeteners. Fresh whole vegetables, fruits, peppers and spices, organically or otherwise grown. In singular vegetable, fruit, spice or pepper flavors or any combinations thereof. Flavor mixtures strained and filtered to a crystal clear liquid, like water or strained leaving a measured amount of pulp, pepper seeds and spice particles. Some flavors with a small fresh pepper or fruit in the bottle. All delicious flavors conveniently available in 6, 8, 12 ounce or larger containers.

Abstract: A method of operating a container filling plant for filling containers with filtered liquid, such as beer. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.

Abstract: This invention relates to a method of making a bio-based PET packaging and particularly to a method of producing a bio-based PET from at least one bio-based material comprising: a) forming at least one PET component from at least one bio-based material, wherein the at least one PET component is selected from a monoethylene glycol (“MEG”), a terephthalic acid (“TA”), and combinations thereof; (b) processing said bio-based PET component into a bio-based PET.

Abstract: An apparatus for hot filling containers with protein beverage may comprise a batch tank adapted for receiving a protein beverage, a first heat exchanger adapted for heating the protein beverage to a pasteurizing temperature, a reservoir adapted for receiving the protein beverage and having an overflow stream of the protein beverage, a filler adapted for at least partially filling containers with the protein beverage, a second heat exchanger adapted for cooling the overflow stream, a rework tank adapted for receiving the overflow stream, and a control valve adapted for controlling a percentage of the overflow stream recycled to the first heat exchanger from the rework tank such that the protein beverage remains substantially free of floc. A method for making a protein beverage substantially free of floc is also described.

Abstract: A method for the bulk preparation and individual distribution of fresh ginger base from a central location involves selecting fresh ginger root and comminuting it to produce comminuted ginger. A generally liquid mixture is also prepared, which contains at least water, natural sweetener, edible acid, and salt. A predetermined amount of the comminuted ginger is packaged in a substantially air-tight container. The comminuted ginger occupies more than approximately 90 percent of the internal volume of the container. The comminuted ginger is cooled to a temperature that is above its freezing point. A pre-selected amount of the generally liquid mixture is placed into a receptacle. The pre-selected amount is generally proportional to the predetermined amount of comminuted ginger. The container and the receptacle are distributed from the central location to a site of intended use.

Abstract: An application for a food preparation implement includes a food preparation container having sides and an open end. The open end is adapted to interface with a cutting board. The food preparation container has a liquid barrier on an inner side near a location where the food preparation container interfaces with the cutting board. The liquid barrier forms a liquid-tight barrier preventing prepared food and liquid from exiting the food preparation container while the food preparation container is in use.

Abstract: Embodiments of the present invention relate to packaging and dispensing beverages.

Abstract: A method and apparatus for the treatment of bottles or similar containers. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.

Abstract: Combinations of atmosphere control members are used to control the atmosphere within a sealed container which contains a respiring biological material. The combination makes use of a first ACM having a first R ratio (the ratio of carbon dioxide permeability to oxygen permeability) and a second ACM having a second R ratio, the first R ratio being substantially greater than 1.0, and the second R ratio being less than the first R ratio. This combination (31, 321, 322, 331, 332) can form part of the sealed container (1) itself, or can be part of an assembly (31, 32, 34) through which the packaging atmosphere within the sealed container (1) is circulated.

Abstract: A container can have a body with an integrally formed base attached to the body. The base includes a concave annular wall extending from the container sidewall to a standing surface, and an inner wall extending from the standing surface to a substantially flat inner annular wall. The inner annular wall is recessed in the base and is substantially perpendicular to the container sidewall. The inner annular wall includes a centrally located dimple. The dimple includes a plurality of spaced apart and radially extending indented ribs. One or more of the ribs extend radially into a brace that tapers to meet the inner annular wall.

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: A tuna fish canning apparatus is provided wherein each can has a premium cake appearance. The machine has first and second turrets adjacent each other which rotate around a common axis. Fish slugs loaded into a shared pocket by the adjacent turrets are severed along a plane between the turrets to produce first and second cakes with each cake having a cut surface and each cake adapted to be transferred into a can. The present invention provides first and second knock-out plungers for ejecting the first and second cakes into cans, wherein the first and second knock-out plungers are positioned on opposite sides of the plane between the first and second turrets so that each cake has its freshly cut surface at the top of the can to provide a premium appearance. A method for achieving the same result is also disclosed.

Abstract: A container system for containing a product. The container system includes a primary container containing a primary product and at least one secondary container containing a secondary product. The secondary container is releasably connected to the primary container.

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 food or drink container kit includes a metal container including a round threaded neck having at least one integrally formed thread. The kit also includes a metal press-on, twist-off closure comprising a round skirt including a gasket material located on at least a portion of the interior of the skirt, a seal forming between the neck and skirt when the closure is placed on the container and heated.

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: 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: 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 method is disclosed comprising placing about thirty-two fluid ounces of water into a receptacle, placing the receptacle with water on a burner and bringing the water to a boil, ceasing to heat the water, adding about one tablespoonful or five grams of tea beverage flavorant to the water; and brewing the combination of the water and the tea beverage flavorant for about three to five minutes. The method may further include filtering out any solid tea in the combination of water and tea beverage flavorant, and consuming the combination of the water and the tea beverage flavorant.

Abstract: A method for packaging a beverage comprising particulates in a liquid, the method comprising dispensing a first portion of the beverage from a first source into containers, wherein the first portion of the beverage comprises at least a majority of the particulates and a first portion of the liquid, dispensing from a counterpressure filler a second portion of the beverage from a second source into the containers, wherein the second portion of the beverage comprises a second portion of the liquid, and sealing the containers to form packaged beverages. An apparatus for packaging a beverage comprising particulates in a liquid. A method for packaging, in sequence, a first beverage comprising particulates in a liquid and a second beverage comprising a carbonated beverage. A method for packaging a beverage comprising a dairy component and a liquid.

Abstract: The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.

Abstract: A method for sterilizing canned ackee using an acidic brine solution placed into a container holding either whole or diced ackee arils and heating the container and ackee arils within to a temperature not to exceed the boiling point of water.

Abstract: A method and system incorporates a warming tunnel closely downstream of a hot filling apparatus which is set up to fill relatively small volume capacity polymeric containers of not greater than 12 fluid ounces. The hot filled containers are conveyed through a warming tunnel which provides a heated environment which is higher in temperature than the environment, thereby maintaining the temperature of the beverage within the containers at an adequate temperature for an adequate time so as to complete needed heat treatment of the beverage in each such small container.

Abstract: The invention provides a container of substantially form-retaining material, for instance aluminum, steel or other metal, or PET (polyethylene terephthalate) or other plastic, for a liquid, which must be provided prior to consumption with a foaming head, such as chocolate milk, cappuccino, milkshake, which container comprises: a circumferential wall; a base which is connected along its whole periphery to this wall or is integrally formed therewith; a cover which, after filling of the container with the liquid, is optionally arranged on the side remote from the base and which is connected to this wall along its whole periphery; and; a cartridge present in the container and in the filled and closed situation of the container at least partially filled with a gas under pressure serving as foaming medium in the wall of which cartridge is situated at least one continuous hole for passage of gas.

Abstract: The present invention relates to in situ compositions of mono- or diester dicarboxylates, methods employing these in situ compositions, and methods of making these in situ compositions. More particularly, the invention relates to mono- or diester dicarboxylate antimicrobial compositions that can reduce the population of microbes on various surfaces such as facilities, containers, or equipment found in food, beverage, or pharmaceutical processing, or in food, beverage, or pharmaceutical industries, at temperatures between about ?70° C. to about 100° C.

Abstract: An apparatus and method for narrowing and moving a workpiece from a fruit or vegetable through an opening in a container wherein the workpiece is relatively wider than the opening is provided. The apparatus has a plunger with an extension portion slidably movable within a bore formed in a loader. The loader has a base portion mountable over the opening. In one preferred embodiment of this invention, the apparatus includes a compression plate for compressing the fruit or vegetable into a slicer, forming a plurality of workpieces. The slicer, holding the workpieces, is aligned with the plunger and one workpiece is plunged through a first bore and into a container.

Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy which makes up about 20% to about 40% of the base layer. The upper layer, which provides about 20% to about 80% by weight of the pet food product, is a substantially solid foodstuff. The substantially solid foodstuff is capable of supporting the base layer when the pet food product is inverted. The separation between the layers is clear and distinct.

Abstract: A sealed beverage package including a container with a beverage and an insert sealed therein. The insert holds a gas that upon opening the container interacts with the beverage to produce a froth in the beverage. The insert is designed to float in the beverage and is sized relative to the container such that it cannot rotate end-over-end therein. The insert includes a body with at least one fin extending therefrom. The at least one fin may have the dual functions of securing the insert in the container above the beverage to facilitate charging the insert with gas, as well as preventing the insert from exiting the container, once the container is opened.

Abstract: A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix.

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: An accelerated wine aging process comprises wrapping a container of wine with a substrate coated with spinel, AB 2O4, said spinel irradiates an electromagnetic wave length 3-30 micron. A preferred embodiment is to subject the container to the radiation of the spinel, wherein B component of the spinel AB2O4, contains at least 30% of iron.

Abstract: A method for hot-filling and closing a polymer container is disclosed in which one of the closure for the container and the head space area of the container is provided with a hole covered with a hydrophobic air permeable membrane. The container is then filled with a hot liquid and the filled container is closed but for the air permeable component. The filled container is then cooled with the pressure between the interior of the container and the ambient pressure being equalized due to the air permeable membrane. Subsequent to cooling, an air-tight seal is provided over the membrane-covered hole. An associated container and closure cap is also disclosed.

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 cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients, characterised in that the cartridge comprises an outer member and an inner member conjoined on assembly with the outer member, the inner member defining the outlet of the cartridge, wherein a snap-fit arrangement is provided to conjoin the outer member and the inner member on assembly of the cartridge.

Abstract: A method of preparation and delivery of pocket bread in which the pocket bread is cut immediately after baking, the walls of the pocket bread are separated along the cut line, and individual pieces of pocket bread are nested one inside another to create a stack. Each piece of pocket bread is therefore pre-opened, and the stack is packaged for delivery to consumers.

Abstract: Canned pet food products as well as methods of manufacturing or producing same are provided. The pet food comprises a base layer including solid food pieces in a gravy that has a conical recess formed in its upper surface. An upper layer comprising substantially solid foodstuff that can support the base layer when the food product is inverted fills the conical recess.

Abstract: Disclosed is a multi-layered plastic container (10) that substantially enhances product drainage and reduces product residual levels trapped in the container, especially for viscous liquid products, including oil-in-water emulsions, water-in-oil emulsions, polymeric gels, foams, surfactant mixtures, dispersions, colloidal dispersions, suspensions, polymer solutions, polymer melts, and products like catsup, mustard, syrup, etc. In a particularly preferred embodiment, the plastic container is made by blow-molding an extruded parison having an outer polyolefin layer (14), an intermediate adhesive layer (18), and an inner product-contacting layer (16) of a polyester material such as glycol-modified polyethylene terephthalate.

Abstract: The air remaining within a headspace of a can filled with a liquid such as a carbonated drink, juice drink, tea drink, coffee drink or the like is replaced with one of steam, a mixture of steam and carbonic acid gas, a mixture of steam and nitrogen gas, and a mixture of carbonic acid gas and nitrogen gas. Therefore, the quality of filled liquid can be maintained, and deterioration of the working environment can be prevented by avoiding the spraying of carbonic acid in all directions at the workshop.

Abstract: A process for reducing acetaldehyde concentration in beverages contained in polyester-based packaging, wherein oxygen permeation into the container is reduced or eliminated. The polyester contains an oxidation catalyst active for the oxidation of acetaldehyde to acetic acid. A composition comprising a polyester and said oxidation catalyst. A polyester-based container comprising said oxidation catalyst, and a bottled beverage having a polyester-based container comprising an oxidation catalyst active for the oxidation of acetaldehyde to acetic acid.

Abstract: A sealed, controlled-atmosphere food packaging container includes a self-supporting, substantially transparent, microwaveable, multilayer thermoplastic, cup-shaped body portion, and a thermoplastic closure portion sealed to the body portion. The multilayer thermoplastic material is capable of maintaining a reduced-oxygen atmosphere over a food product sealed within the container. Preferably, the cup-shaped body portion includes ribs in the form of vertical flutes or crenelations. The ribs are a functional feature of the cup providing rigidity to the cup, particularly during microwave heating of food contents within the cup. In addition, the flutes or crenelations increase the surface area of the cup, which, in turn, increases the rate of oxygen diffusion into and out of the sealed container.

Abstract: A method of packaging a beverage having gas in solution and a beverage package has a container 10 containing the beverage 6 to form a headspace 15. Floating on the beverage 6 is a hollow spherical capsule having a restricted aperture 7. During sealing of the container 10 by a top 20 the headspace 15 is pressurised (by a nitrogen dose 16) and during such pressurisation the insert 1 is raised relative to its natural floating position on the beverage 6 to ensure that the aperture 7 communicates with the headspace 15 to pressurise the chamber of that insert. The aforementioned raising of the insert 1 is preferably achieved by subjecting the insert to a centrifugal force during rotation of the container in seaming the top 20 thereto or by magnetic attraction. Following pressurisation of the headspace 15 the insert is lowered to float naturally on the beverage 6 with its aperture 7 submerged. During pressurisation the insert 1 may take in a minimal volume of beverage from the container.

Abstract: The present invention is directed to an oxygen-level controlled, modified atmosphere package consisting of a cup and a lid in the form of a dome. The cup and the dome are hermetically sealed along the flange of the cup and the dome. The interior of the package is designed to contain food and other perishable components having certain metabolizing characteristics. The package polymers are selected to provide an optimum environment for preserving the freshness of foods packaged in a modified gas atmosphere sealed inside the package with the food. The invention incorporates various mechanically enhanced characteristics, as well as offering enhanced safety with package tamper evidence visible to the consumer. In particular, the invention hereof further incorporates methodology and structures to produce reduced oxygen packaging (ROP) with the interior headspace automatically regulated to a specific partial pressure of oxygen designed to inhibit the growth of anaerobic pathogens.

Abstract: A process for packaging a beverage into polyethylene terephthalate containers, the process includes the steps of: a) pasteurizing the beverage; b) cooling the pasteurized beverage to a temperature between about 25° C. and 50° C.; c) providing an unmodified PET container and a cap for the container and sterilizing the container and container cap; d) filling the sterilized container with the cooled pasteurized beverage; e) capping the filled sterilized container with the sterilized cap; and f) further pasteurizing the filled capped container at a temperature between about 55° C. and 65° C. for a period between approximately 15 to 60 minutes.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.