Abstract: A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product. The base and the lid form a cavity having a first volume. The meat product has a first color and a second volume. The second volume is smaller than the first volume. The cavity is configured and arranged to receive the meat product. The space has a third volume that is the difference between the first volume and the second volume. The gas within the space comprises no greater than 30% carbon monoxide, and at least one of the base and the lid has an oxygen transmission rate of 0.1 to 15 cc of oxygen per package in 24 hours so that in 18 to 90 days the first color of the meat product has noticeably changed to a second color.

Abstract: A food emulator for the production of an edible article that can substitute for a food item and that includes a carrier element formed of an edible material and an information element disposed on one or more surface of the carrier element. The one or more information element includes information related to the food item. The information may be one or more of a flavoring agent, a coloring agent or a texturing agent, for example. Different types and combinations of information may be provided by way of the information element and/or the carrier element to substitute for food items.

Abstract: The invention is a new way to present the traditional snack of milk and cookies, all in the convenience of having it in one package. The packaging provides separate compartments to contain milk (liquid) and cookies (solid foodstuff), with the milk compartment accessible through a straw, or a peel-back opening allowing the consumer to dip their cookies in the milk. When packaged with soy milk, or ultra-pasteurized cow milk, the product can be stored on dry shelf with a shelf life of four to six months. For products packaged with organic or regular milk, which have a shorter cold-storage shelf life, the compartment storing the cookies can be detached and re-attached to a new milk compartment of their choice.

Abstract: The present invention relates to frosting or icing articles or cake toppers for baked goods that are sweet, shelf stable, ready-to-use, preformed, rigid or inflexible, three-dimensional, discrete or individual units for individual dessert servings such as cupcakes as well as their methods of preparation and use. Toppers can be made in a variety of flavors, colors and textures and can carry particulates such as nuts, chips, coconut, candy bits, etc. Further, the topper allows for creativity in frosting design. Multicolored, multi-flavored, and multi-textured toppers can be made. The cake toppers are especially useful for the at-home preparation of cupcakes with a frosting top. The toppers provide enhanced consumer convenience of reduced preparation and clean-up time.

Abstract: Zeolite is added to animal food compositions in amounts sufficient to enhance palatability, preferably in amounts of from about 0.01% to about 4% by weight of the composition. The compositions containing zeolite are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not to eat enough food to maintain their health.

Abstract: The present invention relates to a method and system for providing indicia for structure function claims for consumer products, including dietary supplements, consumable food products, health and beauty aids. More specifically, the system employs a series of data sets that correlates a particular nutrient, component or ingredient to one or more related structure function claims. Once the correlation is made, the system then provides approved or permitted structure function claim indicia that can be printed on a package or advertising to communicate the desired result of matching a product to a functional human health benefit.

Abstract: A flexible package and a method of packaging a product having a distinct shelf life in a flexible package to provide an indication of the product's shelf-life. The package has a hollow body formed of a flexible material in which the product is disposed and which is suitable for isolating the product within the package from the ambient atmosphere. The body also includes a window portion formed of a transparent material and an internal pocket located under the window. The internal pocket is arranged to hold a shelf-life indicating card at the window to be visible therethrough. The card may include indicia which is changeable in response to conditions existing within the package.

Abstract: The present invention relates to a custom-configured product and method of identifying packaged products and of distributing a packaged product. The method of labeling a product comprises creating a label which has an adhesive portion for adhering the label and indicia identifying a product; contacting the label adhesive with a first surface of the packaging, so that the label adheres to the surface; placing the product in the packaging, closing the packaging so that the indicia is visible to the customer examining the indicia to determine the destination for the product; and delivering the product to the destination.

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: This invention relates to the labeling of wine for descriptive, educational, and informational purposes. Specifically, in preferred embodiments, labels are provided that display graphically the multifactorial components of taste intensity, taste location on the palate, and tasting descriptors, optionally with supplementary information (type of grape, region where wine is produced, smell of the wine, etc). The methods described herein are further extended to a wide variety of foods and drinks.

Abstract: A caffeine management system, comprising caffeine products, including information about at least one of natural and pre-determined caffeine content, preparation means thereof, at least one of labeling existing and predetermined contents in at least one of absolute and relative caffeine consumption-units, as per acceptable servings/packaging and at least one of available devices and newly-designed devices and packages.

Abstract: This invention provides a decorative icing comprising (a) sugar in an amount of between 65% and 85% by weight; (b) water in an amount of between 8% and 16% by weight; (c) corn syrup in an amount of between 1.5% and 7% by weight; and (d) a gum blend in an amount of between 0.3% and 1% by weight, the gum blend comprising, in descending order of amount, gum arabic, propylene glycol alginate and xanthan gum; wherein the icing is ready to use, flowable, protein-free, and hardens after exposure to air. This invention also provides related articles of manufacture, kits, and methods for making and using the instant icing.

Abstract: Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.

Abstract: The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.

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 consumable article and a method for broadcasting a company's products and communicating corporate values is disclosed which includes providing a logo constructed as an alphabet letter formed from at least three groups of symbols, a first of the three groups representing one product category, a second of the three groups representing another product category, and a third of the three groups representing corporate values. The article bears the logo applied to a label on a package housing a consumable material.

Abstract: A product and method for producing a string of individual sealed, filled packages separated by perforations. A string of separate packages optionally may be enclosed in a cardboard or other container designed to sit in a pantry or other location for dispensing of individual units. Perforations in the packaging film between separate packages provide a tear point to aid in separating one package from the next. There are several advantages to this format including easy placement of the string of packages into a carton for shipping or dispensing, and the ability to hang a string of packages in locations without the need to attach the packages to a backing strip. The perforations between packages facilitate the packaging and transportation of the entire string or bandolier, and facilitate the removal and use of a separate package.

Abstract: A confectionery product (10) comprises a first hollow chocolate body (11), located within a second hollow chocolate body (14). The exterior of the firt hollow chocolate body is substantially covered with a layer of inedible protective material (13). The protective material (13) may be an aluminium foil on which there is no printing. The foil may be coated in a vinyl lacquer to lubricate it as it passes through a foil machine during manufacture of the product. The second chocolate body (14) may also be covered with a layer of protective material (15), which may also be a foil. A bag (12) of plastics material containing gifts and/or further confectionery products may be provided within the first chocolate body. The first and second chocolate bodies may be Easter eggs. In a further embodiment a third hollow chocolate body (16, FIG. 2) is provided around the second hollow chocolate body.

Abstract: Disclosed is a method of preparing a nutritional emulsion, said method comprising (a) forming an aqueous slurry, substantially free of fat, by combining a food grade surfactant with a polydextrose having an average degree of polymerization of at least about 10; (b) combining and homogenizing the aqueous slurry with fat and protein to form a nutritional emulsion having an aqueous phase comprising from about 10% to 100% by weight of the food grade surfactant and from about 10% to 100% by weight of the polydextrose, wherein the nutritional emulsion has a first viscosity of less than about 300 cps as measured at 20° C. and a second viscosity as measured at between about 0° C. and about 8° C. that is at least 50 cps higher than the first viscosity. The resulting nutritional emulsion may be further characterized by the presence of a V-complex formed by the combination of the food grade surfactant and the polydextrose.

Abstract: An improved method for imparting a flavor to a product, the method comprising adding to the product an organoleptically effective amount of a dicarbonyl or a mixture thereof, the improvement comprising substituting for the dicarbonyl, an organoleptically acceptable derivative thereof having the formula (I) or (II), wherein m=0, 1 or 2, n=1 or 2, R1 and R2 are, independently, linear or branched saturated C1-4 alkyl, with the proviso that both of R1 and R2 may not be methyl, and X is a counterion. Typically, R1 and R2 are methyl (with the above proviso), ethyl, propyl (e.g. n- or i-propyl) or butyl (e.g. n-, i- or t-butyl), or an organoleptically acceptable salt thereof, as well as compositions for carrying out the method and products and articles of manufacture comprising the additive.

Abstract: An orally consumable flavored film that adheres to the skin is provided and includes at least one flavoring agent, at least one film forming agent, a filler, a plasticizer, and a binder or thickener. The film is used in a method for delivering oral, olfactory, or sexual enhancement or stimulation comprising, providing the orally consumable flavored film, wetting the film and adhering the film to the skin, and licking the film such that it disintegrates in the mouth without leaving a substantial residue.

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

Abstract: The present invention relates to a confectionery composition including a confectionery region and a marking on the exterior surface of the region, where the marking includes at least one active agent. A method of manufacturing the confectionery composition and of delivering an active agent using the confectionery composition is also provided.

Abstract: Aspects of the invention provide for an accessory for the baling industry to provide a more pleasant experience to its customers for a celebratory event. Further, aspects for the invention provide for a disposable baked good cover where the inner surface of the cover is a malleable non-stick baked good cover that allows customers to transport baked goods without harming baked good decorations such as, but not limited to, icing, frosting, cake decorations such as frosting flowers, cake writing, etc. In addition, aspects of the invention provide for a baked good cover where the outer surface is of an anti-bacterial or other anti-pollutant material that prevents for environmental and ambient pollutants to enter the baked good. Also, the outer material is flame retardant.

Abstract: A packaging system for roast and ground coffee is disclosed. The packaging system can comprise a container, an overcap, and a visual indicator. The visual indicator can indicate a pressure difference between the inside of the packaging system and the outside of the packaging system by moving from a concave outwardly position to a concave inwardly position. The visual indicator can comprise a bubble.

Abstract: Methods for enhancing the palatability of compositions for consumption by an animal by adding a palatability enhancing amount of at least one methionine compound and optional inactive yeast to the compositions. The methionine compound, and optional yeast, is added to the compositions in an amount of at least about 0.01% by weight of the composition on a dry matter basis, generally in amounts of from about 0.01% to about 1.5% by weight of the composition. The compositions containing methionine compound, and optional yeast, are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not eat enough food to maintain their health.

Abstract: A sheet material for producing packages of food products and having a succession of optically detectable register mark; each mark, has a first and a second segment parallel to each other and perpendicular to a feed direction of the material, and a sloping segment interposed between the parallel segments, so as to define a broken, to substantially Z-shaped line, which may be used to determine the position of the material both in the feed direction and in a perpendicular direction.

Abstract: Methods for disseminating advertising messages to consumers of fortune cookies are provided for. The methods comprise providing novel inserts constructed in accordance with the subject invention. The novel inserts have imprinted thereon an advertising message which may be viewed by a consumer. Fortune cookies are produced with novel inserts carried therein, and the fortune cookies are distributed to consumer outlets, such as food service establishments, and thence to consumers associated with the consumer outlets.

Abstract: A method for applying chocolate transfers directly to rolled fondant, and then applying the rolled fondant to a cake, baked good, or other confection is disclosed. The steps of the process include rolling the fondant out to a thickness of about 1/16 of an inch, placing the chocolate transfer directly onto the rolled fondant and covering with a silicone mat and a piece of parchment paper. An iron, such as one used for clothing or crafts, is used as a heat source, and is applied evenly across the parchment paper to heat the chocolate transfer until it adheres to the rolled fondant. Then, after the chocolate transfer/fondant combination is allowed to cool, it may be applied to the cake or confectionary product in a traditional manner. A novel confectionary product, which is at least partially covered by a rolled fondant/chocolate transfer combination is also disclosed, as well as a kit having the necessary tools for utilizing the method described herein.

Abstract: A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient, any of which can be indicated by indicia on the assembly.

Abstract: A hermetically sealed, pre-packaged food tray and accompanying food for domestic pets includes a tray with a plurality of compartments and a seal. The tray has a top side, a bottom side and a lip. The plurality of compartments are used for housing the food intended for the domestic pets. The seal is a planar member which is disposed around the tray.

Abstract: Methods for reducing food intake by and controlling the weight of an animal by feeding the animal a composition comprising a food intake reducing amount or a weight controlling amount of a soluble fiber.

Abstract: Anthocyanin pigments/dyes are extracted from corn kernels by adding corn kernels with less than 5% by weight of corn kernels comprising broken kernels to an aqueous medium to form an aqueous-corn medium. The corn kernels have in excess of 0.1 mg of anthocyanin pigment/dye per gram of corn kernel therein. The anthocyanin pigment/dye in the corn kernels has greater than 40% by weight of anthocyanin as an acid or acylated form of the anthocyanin. The aqueous corn medium is agitated at a temperature above 35° C. The solid corn kernels are separated from the aqueous corn medium to form an extract of anthocyanin in aqueous medium having less than 1.0% solids therein before concentration or purification steps are performed on the extract.

Abstract: A beverage bottle has a container, a beverage accommodated in the container, the beverage including a light-sensitive additive which has an original color and under the action of radiation, changes its original color to a different color, and a device associated with the container and configured to generate a radiation which acts on the additive and to change the original color of the additive and therefore of the beverage to a different color.

Abstract: Methods for promoting health or wellness, regulating food intake, and increasing nitrogen retention in an adult animal by feeding the animal a food containing lysine in an amount of at least about 3% by weight of total protein. Also, kits containing lysine and a food suitable for consumption in separate packages and instructions for how to combine the lysine and food are provided.

Abstract: A new use for a circular, solids retention screen for removable use with a variety of sizes of circular drinking vessels to allow for the separation of liquid from solids contained within the vessel. Typical embodiments for the vessel size can be a drinking glass to allow the user to drink without disruption from the contained ice, whether crushed or cubes. For this embodiment, the invention relies upon a retention screen comprising a continuous, circular, flexible, elastomeric ring. The ring is constructed of an annular base portion with a continuous tapered portion extending radially outwardly from the base portion. Finally, a central, generally flat, liquid passing screen portion is secured from the base portion.

Abstract: A coffee package having a coffee product having a reduced density; a usage indicia associated therewith the coffee package; and a principle indicia having associated therewith the package.

Abstract: A coffee package having a coffee product having a compact density; a usage indicia associated therewith the coffee package; and a principle indicia having associated therewith the package.

Abstract: A method of displaying an array of coffee products to a consumer having the following steps: a. providing a first coffee package having a first coffee product having a first density, a first usage indicia associated therewith the first coffee package, and first package principle indicia having associated therewith the first package; b. providing a second coffee package having a second coffee product having a second density, a second usage indicia associated therewith the second coffee package; and a second package principle indicia having associated therewith the second package; c. shelving the first and second coffee package such that both first and second coffee package and the first and second usage indicia are observable by the consumer; The first density of the first coffee package and the second density of the second coffee package can be different.

Abstract: The present invention relates to systems and methods using colorimetric indicators of oxidation in consumer products. In particular, betalains are used as oxidation indicators in food, pharmaceutical, and other products.

Abstract: A consumable food article and a method for broadcasting the nutritional quality of a company's food products or services and making healthy choices easier for the consumer which includes: providing a logo constructed as a geometrical figure having therein indicia associated with healthy eating and nutrition; wherein the logo communicates that the healthy standard is based on dietary standards or guidelines of at least one national and/or world health or food regulatory body or on international scientific guidelines; and applying the logo to a label of a consumable food product or to point of purchase advertising materials. The article bears the logo applied to a label on a package housing a consumable food material.

Abstract: The present invention provides a process and apparatus for branding a foam portion formed on the surface of a liquid beverage disposed in a container. The process includes providing a heat source defining an area corresponding to the shape of a desired brand to be formed in the foam and heating the heat source to a temperature of at least about 212 degrees Fahrenheit. The heat source is then engaged with the foam thereby vaporizing the foam in the area of the brand without disturbing the foam adjacent to the brand. The process further includes allowing the vaporized foam to escape to the atmosphere, thus the foam adjacent the brand is not disturbed. The apparatus includes a body, a die coupled to the body and defining a face having a shape corresponding to a desired brand to be formed in the foam. A heating element is coupled to the die.

Abstract: An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf life, achieves an intense flavor, and has a wide range of taste selections.

Abstract: A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second peripheral edge. The first peripheral edge of the first dough sheet is joined together with the second peripheral edge of the second dough sheet to define a perimeter. The food piece also includes an embossment positioned within the perimeter. The embossment extends upon at least one of the first outer surface and the second outer surface and includes at least one line along which the first and second dough sheets are joined.

Abstract: A food decoration is provided that includes an image imprinted on a substrate, a support member for supporting the substrate on the food, and an attachment that affixes the substrate to the support. A system is also provided that includes an electronic apparatus adapted to store, and in some cases manipulate, images and to transfer the images to a substrate, such as via a printer, for attachment to the support member.

Abstract: A packaging system for chewing gum sticks wherein a plurality of flavors of chewing gum sticks are contained within a single package. Each foil wrapper of each stick is color-coded to correlate to readily identifiable flavor-denoting indicia. Each stick of each flavor is identically color wrapped. An exterior package envelopes all the sticks and bears color indicia corresponding to the flavors of sticks contained therewithin. Optionally, alphabetical indicia are imprinted into the colors of the exterior package to further identify flavors of sticks within the package.

Abstract: Methods and compositions are described to prepare an enhanced nut butter product by replacing a portion of nut oil in the formulation of an unenhanced butter with one or more oils, such that the enhanced nut butter product has, when compared to the unenhanced nut butter: a higher level of monounsaturated fatty acids reported to have health benefits; a higher level of long chain omega-3 fatty acids (EPA/DHA) reported to have health benefits; a lower overall fat content; similar or improved texture and taste; the ability to have FDA health claims on its label as a result of the added oils; and having oils in its formulation that are preferred by consumers. Embodiments include peanut butter and almond butter.

Abstract: The present disclosure provides food compositions and edible emulsions including a wheat protein isolate or a whole bean powder, an edible oil, and water. Processes for producing the food compositions are also disclosed.

Abstract: The invention pertains to a kit for preparing a coffee beverage, in particular cappuccino, cafe latte, or Wiener melange or the like, comprising a first container (1) holding at least a coffee beverage ingredient, preferably at least a coffee concentrate, a creamer and/or a foamer, to be dispensed into a receptacle and a second container (2) holding ground coffee.

Abstract: A container system and a method of its use is disclosed. The container system comprises a first container attachable to a second container. Each of the first and second containers include a housing open at one end thereof and defining an internal volume therein. An attachable closure seals each open end. The first container includes either a reception means or an attachment means in a second end thereof. The reception means is for receiving a separate attachment means, which may be a separate piece or integrally formed with the attachable closure of the second container. A variety of embodiments may be made as needed with various forms of an attachment means. For example, the second container may or may not include a second closure means, and may or may not include a threaded male portion based on the attachment means including or not including a cooperating threaded female portion.