| ConAgra Foods RDM, Inc. Patent applications |
| Patent application number | Title | Published |
|---|
| 20120100268 | ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY - A process for mitigating acrylamide formation in a potato fry is disclosed. The acrylamide formation is mitigated while the color formation of the potato fry is managed. The resulting potato fry includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture. | 04-26-2012 |
| 20120100262 | ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY - A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture. | 04-26-2012 |
| 20120061385 | VENT ASSEMBLY FOR MICROWAVE COOKING PACKAGE - A vent assembly for a microwave cooking package is disclosed. The microwave cooking package includes a bag construction that is formed of at least one sheet of polyester film material and configured to expand from a collapsed configuration to an expanded configuration when the food product is heated. The vent assembly includes a first portion and a second portion of the bag construction that is configured to be folded against the first portion. The second portion includes a venting structure formed in the sheet of polyester material. An adhesive is configured to adhere the first portion to the second portion so the vent is at least partially sealed while the bag construction is in the collapsed configuration and to release the first portion from the second portion as the bag construction expands to the expanded configuration to allow the vent to at least partially open. | 03-15-2012 |
| 20110287149 | PACKAGING ASSEMBLY - A packaging nexus that drives a predetermined message to facilitate a consumer message is described. The nexus formed from the one or more components of the packaging assembly is configured to collectively signal and/or reinforce a predetermined message and at least partially facilitate a consumer impression. | 11-24-2011 |
| 20110287146 | PACKAGING ASSEMBLY - A packaging nexus that drives a predetermined message to facilitate a consumer message is described. The nexus formed from the one or more components of the packaging assembly is configured to collectively signal and/or reinforce a predetermined message and at least partially facilitate a consumer impression. | 11-24-2011 |
| 20110284403 | PACKAGING ASSEMBLY - A packaging nexus that drives a predetermined message to facilitate a consumer message is described. The nexus formed from the one or more components of the packaging assembly is configured to collectively signal and/or reinforce a predetermined message and at least partially facilitate a consumer impression. | 11-24-2011 |
| 20110120992 | MICROWAVE COOKING PACKAGE - Microwave cooking packages suitable for use as microwave popcorn packages include at least one panel (e.g., first and second panels) formed of a vertically rigid material. A flexible portion is attached to the panels. The flexible portion may be formed of a polyester film material such as a biaxially-oriented polyethylene terephthalate (PET) film, which may be at least partially transparent. The flexible portion (and panels) defines a bag construction configured to contain a popcorn charge and to be expandable between a collapsed configuration and an expanded configuration when the popcorn charge is subjected to a popping operation. The microwave cooking package may include a vent assembly configured to at least partially open when the bag configuration is in an expanded configuration to vent the bag construction. The vent assembly includes a first portion a second portion of the bag construction that is configured to be folded against the first portion. | 05-26-2011 |
| 20110106582 | CONTACT EXPECTANCY AND NORMALIZATION - Contact expectancy and normalization is described. A product can be normalized based on product complexity. The normalized product can be compared to a database of products having a similar product complexity to determine contact expectancy for the product. When a quantity of contacts is received, the quantity of contacts can be weighed based on the normalization of the product. The weighed quantity can then be compared to other weighed quantities of other products to facilitate an understanding of whether a product has an issue and/or achievement and to facilitate the allocation of quality control resources within an organization. | 05-05-2011 |
| 20110097449 | SEASONING AND METHOD FOR SEASONING A FOOD PRODUCT WHILE REDUCING DIETARY SODIUM INTAKE - A seasoning for food that provides taste enhancement and flavor potentiation is disclosed. The seasoning can be used for reducing dietary sodium intake. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product. | 04-28-2011 |
| 20110091614 | CONTAINER SYSTEM - A container system is described. In one or more implementations, the container system comprises a lower container for receiving a first food component (or components) and an upper container assembly for receiving a second food component (or components) so that the second food component is separated from the first food component. The upper container assembly is configured for engagement with the lower container and is operable to be at least partially opened while the upper container assembly is engaged with the lower container to introduce the second food component into the lower container with the first food component. In one or more embodiments, a pull tab is coupled to the upper container assembly. The pull tab is configured to be pulled while the upper container assembly is engaged with the lower container to at least partially open the upper container assembly. | 04-21-2011 |
| 20110083704 | CLEAN IN PLACE GASSING MANIFOLD - A clean in place gassing manifold comprises a gassing module comprising a hub, the gassing module and the hub being formed as a unitary device; and a complementary clean in place module for coupling the gassing module, the complementary clean in place module comprising a head that inserts into the hub of the gassing module. The gassing module coupled with the complementary clean in place module allow a cleaning solution to be pumped through the coupled modules at and above a minimum flow rate and a minimum velocity for effective cleaning. | 04-14-2011 |
| 20110056932 | MICROWAVE POPCORN BAG CONSTRUCTION WITH SEAL ARRANGEMENT FOR CONTAINING OIL/FAT, MICROWAVE POPCORN PRODUCT, AND METHODS - Microwaveable popcorn arrangements are provided, the arrangement being a bag having a popcorn charge of popcorn kernels and oil/fat component therein. The arrangements include folded bags having preferred, internal, seal and/or adhesive field configurations. The preferred configurations inhibit the undesired flow of oil/fat from the popcorn charge. Microwave popcorn products and methods of preparation and use, are provided. | 03-10-2011 |
| 20100183773 | PACKAGE ASSEMBLY - A package assembly includes a container that is configured for expansion in a generally vertical direction between a collapsed state and an extended state. The container includes a sidewall having a first axial end portion and an oppositely disposed second axial end portion. The sidewall is vertically compressed in the collapsed state and configured for expansion in a generally vertical direction to the extended state. A base portion is engaged with the first axial end portion of the sidewall. The base portion and the sidewall cooperatively define an interior region having an opening. A cover is engaged with the second axial end portion of the sidewall. The cover is configured for covering the opening to the interior region during cooking or heating. | 07-22-2010 |
| 20100173063 | SYSTEM AND METHOD FOR PRODUCING CONCENTRATED FOOD PRODUCTS WITH FRACTIONATION CONCENTRATION - An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition. | 07-08-2010 |
| 20100104720 | METHODS FOR PRODUCING PARTIALLY HYDRATED AND COOKED BEAN PRODUCTS - Methods for producing a partially hydrated bean paste are disclosed. The methods include inputting a quantity of uncooked whole beans or split beans into an extruder comprising an inlet, one or more temperature zones in series downstream of the inlet, and a die downstream of the one or more temperature zones; rotating a screw assembly of the extruder to extrude the beans and force the beans through the one or more temperature zones, wherein a quantity of steam and a quantity of water is added to the beans as the beans are forced through each temperature zone; and forcing the beans exiting the final temperature zone of said one or more temperature zones in series through the die to produce a bean paste. The partially hydrated bean paste produced by the methods of the disclosure comprises a water content of at least about 45% by weight. The partially hydrated bean paste can be further processed into partially hydrated bean products, such as refried beans. | 04-29-2010 |
| 20100075001 | FOOD DISPENSING APPARATUS - A food dispensing apparatus comprises a first shell, at least one second shell disposed within the first shell, a nozzle coupled to the first shell and the at least one second shell, and a check valve disposed in the nozzle and coupled to the at least one second shell. The at least one second shell is suitable for containing a food component. The food dispensing apparatus is suitable for preventing air from entering the at least one second shell. | 03-25-2010 |
| 20100068353 | MICROWAVE POPCORN PACKAGE - A microwave popcorn package includes a flexible bag construction reinforced with a sidewall construction. The package is such that the flexible bag construction and the sidewall construction are expandable between a collapsed configuration and an expanded configuration. After the package is opened, the sidewall construction provides for a vertically rigid sidewall to provide a stand up bowl for access to the popped popcorn. The flexible bag construction may be fabricated from a generally transparent material so that the contents of the bag are visible when the package is in the expanded configuration. | 03-18-2010 |
| 20100015293 | MULTI-COMPONENT PACKAGING SYSTEM AND APPARATUS - 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. | 01-21-2010 |
| 20090285942 | COLOR STABLE MEAT PRODUCT FOR AN EGG PRODUCT - The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat. | 11-19-2009 |
| 20090142455 | DESSERT FOOD PACKAGE - A food tray and a method of using the food tray to prepare foods at different temperatures for consumption are provided. The food tray comprises an outer bowl, an inner bowl, and wrapping. The outer bowl contains a first food product, and the inner bowl contains a second food product. The Inner bowl is at least partly nested within the outer bowl and is removable from the outer bowl. At least one of the first food product and the second food product comprise a dessert. The other of the first food product and the second food product comprise a topping for the dessert. The wrapping is positioned around both the outer bowl and the inner bowl to form an integrated food tray at a point of sale. | 06-04-2009 |
| 20090074939 | STABLE MEAT PRODUCT FOR A FOOD ENVIRONMENT AND A METHOD OF MAKING SUCH A PRODUCT - The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition. | 03-19-2009 |
| 20090071857 | Content labeling of food products - A food label includes a food product portion providing indicia of a nutritional composition of a food product, with aspects of the indicia being coded to match aspects of a program recommendation portion of the food label. | 03-19-2009 |
| 20090029015 | SPRAYABLE COOKING COMPOSITIONS FOR HIGH TEMPERATURE USE - The application relates to a sprayable cooking composition having enhanced high heat performance. The cooking composition includes cottonseed oil, a crystal inhibitor, and a cookware release agent and does not polymerize at high cooking temperature, or exhibits reduced polymerization and/or browning at high cooking temperature. | 01-29-2009 |
| 20080210686 | Multi-Component Packaging System and Apparatus - 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. | 09-04-2008 |
