Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.

Abstract: Various embodiments relate to a method and an arrangement for printing an indicium onto an edible media. In some embodiments, the film is affixed onto a support material. In various embodiments, the film comprises a chitosan polymer. In other embodiments, the film comprises a blend of protein, polysaccharides, and lipids instead of chitosan.

Abstract: The present invention relates to adhesive labels for use in food safety labeling systems and methods of using the adhesive labels to enhance food safety and food rotation.

Abstract: A method and device for determining whether a product is in condition to be used or consumed, this product being intended to be preserved under temperature conditions and for a period of time which limit its degradation includes an indicator combined with the product, to provide a signal indicating that the product can be used or consumed, and then, after the expiration of a preservation period of time, a signal indicating a change in the condition of possible use or consumption of the product. The period of time depends on the preservation conditions of the product. The indicator provides information enabling the product to be used or consumed for a longer period of time if the product has been preserved under conditions better than recommended conditions or for a shorter period of time if the product has been preserved under conditions worse than recommended conditions.

Abstract: The present invention relates to edible silk holographic elements and methods for making the same. Edible silk holographic elements are used to label pharmaceuticals and foods, or may be formulated to deliver pharmaceuticals.

Abstract: A method for flavoring a shaped snack has the steps of: providing an outer package, providing a tray sealed within the outer package, providing a plurality of shaped snacks arranged in the tray, and providing a flavoring package with a flavoring therein. The method also contains the steps of opening the outer package, removing the tray from the outer package, opening the flavoring package, applying the flavoring for the flavoring package to the shaped snacks while they are in the tray, re-inserting the tray into the outer package while the shaped snacks are in the tray, and agitating the outer package to distribute the flavoring. The flavoring package may be opened at any time prior to adding the flavoring to the shaped snacks. A kit for flavoring a plurality of shaped snacks is also described.

Abstract: Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

Abstract: An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.

Abstract: An edible spoon for dissociating into consumable predetermined clumps in order to prevent dissociating into random granules that would make consumption more difficult. The edible spoon includes a bowl and a handle. The bowl extends from the handle and contains weakened lines. The weakened lines in the bowl define the consumable predetermined clumps so as to allow the bowl to dissociate into the consumable predetermined clumps in order to prevent dissociating into the random granules that would make the consumption more difficult.

Abstract: The present invention is for a smart container that allows consumers the ability to quickly and easily disassembled the container to allow families to extract the substance from the bottom of the container, so families can save food and money. The smart container is equip with a tamper proof label that has a seal to alert consumers when a label of the container has been broken or tampered with. The label for said container is applied to the hollow body member and the receptacle base member. The label has advertising indicia place on the container so as to be able to market the manufacturer's brand of goods. The smart container is also able to adjust the size of the container so as to save fridge and/or counter space, when the top portion of the container has been used.

Abstract: Oregano extract can act as a stimulant, yet it does not interfere with sleep patterns or induce nervousness the way many stimulants such as caffeine can. It also has the benefits of promoting improved vigilance, improving attention and ability to focus on a task, and improving general alertness.

Abstract: A cheese sauce and meal kit including at least one pouch containing the cheese sauce. The cheese sauce exhibits desirable texture and mouth-feel, as well as desirable flavor and visual appearance. Further, the cheese sauce has a shelf-life of up to twelve months or more. The cheese sauce generally includes cheese solids present in an amount from about 10 weight percent or less, at least one non-cheese dairy, water, a natural preservative such as nisin, at least one phosphate, salt, oil, and a savory flavor profile. The cheese sauce can be processed using a pasteurization process, and packaged using a hot fill process. The cheese sauce can be packaged into pouches and the like for use with meal kits and side dishes.

Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.

Abstract: Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ingestible. In response to a triggering event, physical or chemical, the chromic change agent changes color to provide information as to the history of the ingestible, either prior or contemporaneous with use. Depending on the use, the color change agent may be reversible or irreversible. Various solid or liquid ingestible compositions are provided for determining ingestible temperature, storage temperature, user temperature, light exposure, pH change, hydration or solvation change, mechanical stress, and the like, particularly in comestibles. Of particular interest are polydiacetylene polymers that may be formulated to provide compositions having numerous different color transition triggering mechanisms.

Abstract: A product-integrated fiber-based package includes fiber from the type of juice or vegetable contained therein. The packaging material includes at least one natural component derived from the same type of plant as the plant-based consumable product contained in the packaging material. The composition of the packaging is utilized in marketing the product.

Abstract: The present invention provides a nutritional methodology for optimizing the nutritional needs of a child that includes suggested combinations of food products from a range of foods having an optimal nutrition profile for meeting the nutritional needs of a child wherein two or more food products from the range may be combined to provide an optimal nutrition profile for meeting the nutritional needs of a child. The present invention further provides a kit and a shelf-stable product that employ the nutritional method for optimizing the nutritional needs of a child.

Abstract: The present disclosure provides an apparatus and method for packaging a non-contact printed edible substrate as well as the resultant packaged product. The packaging apparatus may include a non-contact printer, a carrier, and a package located at a discharge position. The carrier may be constructed and arranged to transport the edible substrate from the print position to the package and orient same in the package so that the printed ink indicia is visible through at least a portion of a panel of the package. At a print position, the non-contact printer is constructed and arranged to apply an edible ink indicia to an edible substrate. The packaging apparatus may form a packaged product having a plurality of compartments where at least one compartment at least partially defined by a panel. The interior of the compartment contains at least one edible substrate comprising a surface and a printed edible ink indicia on the surface so that the ink indicia is visible through at least a portion of the panel.

Abstract: Disclosed is a system for decorating architectural columns. The system includes opposing dowels that are contained within cylindrical housings. Banner-type decorations extend between the cylindrical housings. The cylindrical housings also include upper and lower access openings. Strap assemblies are also included that extend around the dowels via the access openings. The banner-type decorations are secured to the face of an architectural column by securing the upper and lower strap assemblies.

Abstract: A container is disclosed that is used to from a block of cheese having a brand marking. The container has dividers located on an internal side of a sidewall of the container. The block of cheese may be divided into slices of cheese where a slice of cheese has a brand marking.

Abstract: An edible sideliner comprises a sheet of bakeable edible substrate formed into a continuous loop, the bakeable edible substrate having sufficient integrity to be freestanding when formed into a continuous loop so as to receive a bakeable substance within an area bounded by the continuous loop, the bakeable edible substrate being suitable to be baked onto a bakeable substance received within the area bounded by the continuous loop that is baked together with the bakeable edible substrate to formed a baked substance, wherein the bakeable edible substrate forms a baked-on sidewall of the baked substance after the bakeable substance is baked together with the bakeable edible substrate. The sideline may be an interlocking sideline form from a flat sheet of edible substrate.

Abstract: The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

Abstract: Elongated container for consumables (FIGS. 1, 2 and 3) including a consumption article similar in size and shape to a cigarette, which is used by absorbing the product it contains, after applying it to the lips of the person who wants to taste it, such that it is manufactured, preferably, with multilayer sheets of cellulose, aluminium and polyethylene, although sheets with one, two or more layers can be used, including a cylindrically shaped, hollow, elongated body (1), plugged at both ends thereof with absorption mouthpieces (2) and seals (3) intended to conserve consumable (4). Several variations are offered with liquid, gaseous and solid consumables, capillary take-up wicks (5), aroma emitters (6), stoppers (8) and air inlet valves (7). The container is also provided, in that the consumable, in compliance with health and legal regulations, covers the whole range of products including preventive and curative medicinal products.

Abstract: Methods for preparing dog food compositions adapted for dogs with certain body conformation types by categorizing a dog for which the food composition is intended as a robust or athletic body conformation type and formulating a dog food composition to contain feed ingredients beneficial for the categorized dog. Typically, the protein and fat content of the food composition will be adjusted based upon the robust or athletic category for a particular dog or dog type.

Abstract: A forming roller structure for making dough sheet products from a dough sheet has a cylindrical body turned on a axle. The axle preferably has annular bodies of a greater diameter than the axle and gears for holding the roller structure in a tortilla machine and engaging the cylindrical body with the mechanism of the tortilla machine. The cylindrical body has an outer surface with a cutting border formed therein to define the edge of a dough sheet product, such as a tortilla. The outer surface also has embossing located within the cutting border, so that the embossing presses a predetermined design into the dough sheet surface as the dough sheet is moved with respect to the cylindrical body. The design may be text or a graphic image. A dough sheet product with an embossed design and a method of making same are also disclosed.

Abstract: An indicator that reacts with at least one gaseous compound in such a way that the color of the indicator is changed. The indicator is a layer formed on a substrate and including metallic silver and/or metallic copper.

Abstract: The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.

Abstract: Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ingestible. In response to a triggering event, physical or chemical, the chromic change agent changes color to provide information as to the history of the ingestible, either prior or contemporaneous with use. Depending on the use, the color change agent may be reversible or irreversible. Various solid or liquid ingestible compositions are provided for determining ingestible temperature, storage temperature, user temperature, light exposure, pH change, hydration or solvation change, mechanical stress, and the like, particularly in comestibles. Of particular interest are polydiacetylene polymers that may be formulated to provide compositions having numerous different color transition triggering mechanisms.

Abstract: Problem: To develop a method for producing a novel sweetener containing glucose, fructose, and psicose, which is produced from glucose liquid sugar using an isomerase and an epimerase; use of the novel sweetener as a food or drink material; and a novel sweetener capable of preventing obesity caused by the intake thereof. Means of Resolution: An isomerase and an epimerase are allowed to act on glucose liquid sugar produced in a glucose liquid sugar production plant to thereby produce D-psicose, thereby providing a novel sweetener (product) that maintains the degree and quality of sweetness of a glucose-fructose mixed solution and never causes obesity, a method for producing the same, and use of the same.

Abstract: This disclosure describes a food packaging product constructed of a non-rigid material. Initially, an interior cavity of the food packaging product contains a food product. To prepare the food product for consumption, a consumer opens the food packaging product and empties the food product into a container. After emptying the food product into the container, the consumer pours a liquid into the interior cavity of the food packaging product such that a top surface of the liquid is substantially level with a fill line marked on the food packaging product. The fill line is visible on the interior cavity of the food packaging product. The material of the food packaging product prevents the liquid from leaking out of the interior cavity of the food packaging product. The consumer then pours the liquid into the container, thereby creating a mixture of the food product and the liquid.

Abstract: Sweet goods product having a base body consisting of a first sweet goods material, which base body exhibits at least one depression, and at least one insert arranged in the at least one depression and consisting of a second sweet goods material and visible from the outside.

Abstract: The presenting invention discloses a floating topping for beverages, comprising cocoa solids and fat, and/or gelatinous compounds such as gelatin, being non-miscible in the beverage's surface, wherein said fat content of said topping is in an amount such that total specific weight of said topping is lower then the total specific weight of said beverage's upper surface layer. The invention also discloses method of producing the same and methods of doing business.

Abstract: A spice packet has multiple compartments with instructions printed on a front side, where each compartment has instructions associated with a sequential step to be performed using the contents of the related compartment. The back side of the packet includes a shopping list and culinary information which may be of interest in establishing the historical background of the dish which uses the spice packet. The amounts of the spices in each packet are selected according to the strength of each individual spice which forms the contents of a packet.

Abstract: The invention relates to an assembly for the preparation of an egg-product comprising dried egg (2) and a container (1) which is designed to house said dried egg (2) until it is to be used. According to the invention, the container consists of a bag (1) comprising at least two compartments (11, 12) which are separated from one another by means of a pressure-breakable welded seam (13). One of the aforementioned compartments (11) houses a pre-determined quantity of dried egg (2), while the other compartment (12) houses a pre-determined quantity of water (3). The invention can be employed to store, transport and use the ingredients necessary to prepare a product, such as a tortilla, without having to measure or weigh the quantities of each ingredient, while guaranteeing the highest hygiene standards.

Abstract: A pouched liquid food product from which a delicious dish can be cooked with a microwave oven without the color, smell, texture and the like of the food ingredients being harmed has a pouch having a zipper portion and a steam venting mechanism. The pouch is filled with a liquid food and sealed, and a liquid substance in the liquid food has a viscosity at 60° C. of 0.1 to 10 Pa·s.

Abstract: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

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: A system and method for facilitating personal weight management based on genetic markers. Genetic samples can be analyzed and genotype patterns can be identified and provided to a user. Wellness information, including macronutrient requirements and exercise requirements, based on genotype patterns can be generated. Genotype patterns and wellness information can be stored, transmitted and displayed via computer networks and the internet. Existing third party diets, meal plans, and/or fitness programs can be recommended based on the genotype patterns. Individuals can use nutritional tracking software and/or exercise metric programs coupled with their genetic information to make adjustments to their diet and/or exercise to lose weight. Individuals can purchase nutrition products based on their genotype information.

Abstract: Disclosed is a cake kit for preparing and decorating a cake. The cake kit includes a cake pan of a predetermined shape, at least one edible decorative item and an instruction means. The cake pan is adapted to enable preparation of a cake therewithin. The at least one edible decorative item is used for decorating the cake. The instruction means provides guidelines for preparing and decorating the cake. In another aspect of the present invention, disclosed is a cake kit. The cake kit includes a cake having a predetermined shape, at least one edible decorative item and an instruction means. The at least one edible decorative item is used for decorating the cake. The instruction means provides guidelines for decorating the cake.

Abstract: A color coded identification system for a pack of a plurality of food containers is disclosed. Each container has a receptacle member and a lid member. The receptacle member defines a first rim that includes a sealing member adapted to hermetically seal contents of the container. The receptacle member and the lid member respectively include a first identifier portion and a second identifier portion that respectively include a first and second color indicia. The lid member defines a second rim that represents a third color indicia that has a color identical with the first and second color indicia. The color of first, second, and third indicia are identical, distinct and unique for each container of the pack. The second rim includes an indentation and a plurality of protrusions to respectively facilitate a primary locking and a secondary locking between the lid member and the receptacle member.

Abstract: Kits comprising a food product and a wooden support member are provided. The support member is preferably configured to support and provide flavor to the food product during cooking. A food product package for retail distribution preferably includes a food product, a wooden support member, and a packaging material containing the support member and the food product. Methods for packaging a food product for retail distribution are also provided and preferably include providing a food product, providing a wooden support member configured to support and flavor the food product during cooking of the food product, and packaging the support member and the food product together for retail distribution.

Abstract: A system and method for producing milk is disclosed in which the milk from a single animal is handled and processed separately from milk produced by other animals. On packaging the processed product, an indication specific to that animal may be included on the package.

Abstract: Methods for enhancing the palatability of food compositions by adding to the compositions a palatability enhancing amount of an extract of an herb or spice of the botanical genus Artemisia. The extract is added to the food compositions in an amount equivalent in flavorant effect to at least about 0.0001% by weight of tarragon essential oil. The resulting food compositions are more palatable to the animal and, therefore, help to ensure adequate food consumption by and the health and wellness of the animal.

Abstract: The present invention relates to a printing formulation comprising monodisperse particles, at least one curing agent, at least one initiator and a solvent, as well as to the use of these formulations and to substances printed with these formulations.

Abstract: An individual packaging system for peaches and other fruits and vegetables uses a conical container of recyclable plastic material having a solar protection filter around its edge and small perforations at least in its lower part to facilitate respiration and transpiration of rainwater. The system has a cover clipped or screwed on hermetically and two opposing radial perforations with gaskets which enable the container to be coupled perfectly to the branch of a fruit tree to prevent the ingress of external agents such as phytosanitary products, pests or diseases, and providing protection from hail and spring frosts and allowing the fruit to develop perfectly until it is fully mature. Upon picking of artisanal, the branch is cut at both ends of the container so it remains inside and can be detached from the branch for consumption.

Abstract: The present invention relates to printed antifog films suitable for the packaging of food products having an improved ability to maintain their antifogging properties after being wound up into a roll and to the packages obtained therefrom. The films of the invention comprise an overprint varnish applied over the printed image on the antifog film, said overprint varnish comprising a vinylidene chloride polymer and a surfactant. The printed antifog film may be manufactured using conventional equipment by applying an overprint varnish in the final print station of the printing process.

Abstract: A multi-component packaging system includes a lower containing assembly, an upper containing assembly, and a cover. The lower containing assembly defines an interior cavity that is adapted to receive a first food component. The upper containing assembly defines an interior that is adapted to receive a second food component. The upper containing assembly is adapted for engagement with the lower containing assembly. The cover is engaged with at least one of the lower containing assembly and the upper containing assembly. The cover includes a passage portion that defines a plurality of apertures. Anti-foam compositions for use in the multi-component packaging system and a multi-component packaging system containing the anti-foam compositions disposed on one or more interior surfaces of the packaging system are also disclosed.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: The present invention resides in food products and in their methods of preparation. More particularly, the present invention provides food products, especially shelf stable to ready-to-eat (“R-T-E”) or breakfast cereals mixes in the form of loose blends of individual pieces with the pieces including shaped and sized pieces having a portion of an image on a major surface that collectively, can be used to form image puzzles for enhanced play value such as for children. The present methods of preparation involve preparing pieces having a portion of an image on a major surface and blending those shaped pieces to provide loose blends of individual pieces whereby a food product blend can be provided having enhanced play value.

Abstract: The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a design of interest upon the beverage foam. In some embodiments, the beverage is coffee and the liquid ink is a second coffee essence. The invention additionally discloses business methods comprising printing an advertisement upon a foamed portion of a beverage, or selling a beverage displaying a printed image upon a foamed portion of the beverage.

Abstract: This invention provides methods and devices for manufacturing candy using one or more molds and/or stencils, which comprises the steps of filling a measured amount of a first candy mass into a first mold or stencil portion and filling a measured amount of at least a second mixture comprising a candy mass into a second mold or stencil portion. The invention also discloses a product and process to manufacture candy by forming a candy billet and reducing the cross section of said moldable billet such that features in the candy billet appear in a similar arrangement in the resulting extruded product.