FRITO-LAY NORTH AMERICA, INC. Patent applications |
Patent application number | Title | Published |
20150210002 | Ultrasonic Sonotrode for Transversely Aligned Transducer - For use with the technique of transversely aligning the transducer in an ultrasonic welding assembly, the presently disclosed principles provide a unique ultrasonic sonotrode for use in ultrasonic welding assemblies having such a transversely aligned transducer. In one embodiment, an exemplary ultrasonic sonotrode comprises a body having nodal and anti-nodal regions, and configured to propagate ultrasonic waves received at a nodal region along a first direction. Such an exemplary sonotrode may further comprise a plurality of redirecting features formed in the body and configured to cause received ultrasonic waves propagating along the first direction to propagate along a second direction, perpendicular to the first direction, upon encountering one or more of the redirecting features. In such embodiments, the body is further configured to stretch and compress along the second direction based on corresponding peaks and valleys of the waves propagating along the second direction. Such a sonotrode may also include at least one ultrasonic welding surface at an anti-nodal region of the body configured to oscillate based on the stretching and compressing. | 07-30-2015 |
20150122690 | Dividerless Palletized Packaging System with Interlocking Tray and Corner Posts - A modular packaging system for shipping and displaying palletized products is provided. The packaging system comprises a plurality of vertically stacked trays for holding the products and corner posts extending between vertically adjacent trays for spacing and supporting the trays. The corner posts and trays are locked together in a number of ways to strengthen and stabilize the system. The system is strong enough not only to support the weight of the products on the trays and withstand the vibration and impact forces that can occur during shipping, but to withstand the weight of one or more units stacked on top. | 05-07-2015 |
20150099040 | PRE-COATED FOOD FLAKES FOR A FOOD PRODUCT AND A METHOD OF MAKING A FOOD PRODUCT - A topping for snack food products comprising large food flakes pre-coated with an adhesive and a method for applying the pre-coated food flakes to a food substrate to produce a topped snack food product. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. The food flakes may be pieces of vegetables, fruits, meats, cheeses, grains, herbs or spices that complement the food substrate. The pre-coated food flakes are heated to partially liquefy the adhesive coating and then are applied to the food substrates. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate. | 04-09-2015 |
20150086744 | Label With Detachable Ticket - A label and method for applying same. The label has a remaining portion having a front face, a back face, and an adhesive. The label also has a detachable portion removably coupled to the remaining portion via a weakened connection. The detachable portion has a front face, a back face, and a non-adhesive. Thus, a consumer can remove the detachable portion from the remaining portion via the weakened connection. The method includes obtaining the label, applying an adhesive, applying a non-adhesive, and affixing the label to the product whereby the detachable portion of the label can be detached. | 03-26-2015 |
20140314927 | METHOD, APPARATUS AND SYSTEM FOR PRODUCING A FOOD PRODUCT - A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member. | 10-23-2014 |
20140272304 | COMPOSITION AND METHOD FOR MAKING A FLEXIBLE PACKAGING FILM - Composition and method for making a flexible packaging film having highly loaded with at least one inorganic filler. A blown HDPE film comprising at least 50% by weight inorganic filler is oriented in the machine direction to increase yield and tensile strength, and reduce gauge variation to improve print qualities. | 09-18-2014 |
20140272064 | METHOD FOR MAKING A SHAPED SNACK CHIP - The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips. | 09-18-2014 |
20140272034 | Method and Apparatus for Adhering Large Food Flakes to a Food Substrate - A method and apparatus for adhering large food flakes to a food substrate whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate. | 09-18-2014 |
20140272007 | Snack Food Having Large Surface Inclusions - A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate. | 09-18-2014 |
20140255556 | SHELF-STABLE SNACK AND METHOD FOR MAKING SAME - A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural sprayer. The dough has a moisture content of between about 30 and about 45% by weight and has an average particle size of between 100-500 microns. Then the dough piece is dried to a moisture content of less than 3%. | 09-11-2014 |
20140242245 | SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME - A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried. | 08-28-2014 |
20140186509 | Baked Snack Food Product With Improved Textural Attributes - Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods. | 07-03-2014 |
20140147015 | Method for Scoring and Controlling Quality of Food Products in a Dynamic Production Line - A method for scoring and controlling the quality of dynamic food products transitioning in the processing steps is performed using image analysis. An image of a plurality of moving food products on a conveyor system is captured by on-line vision equipment and image analysis is performed on the image via an algorithm that determines the percentage of pixels having varying intensities of colors and applies predetermined preferences to predict consumer dissatisfaction. The entire group of food products of one or more images is given an overall appearance score and each individual food product is also scored such that each may be ranked from least to more acceptable. The ranked food products can then be ejected in the order of worst to better rank to increase the overall quality score of the entire group. | 05-29-2014 |
20140134315 | Extruder Die and Resultant Food Product - An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described. | 05-15-2014 |
20140134314 | Dough Rolling Method and Product - An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap. | 05-15-2014 |
20140124400 | PARTIALLY METALLIZED FILM HAVING BARRIER PROPERTIES - A partially metallized packaging film and method of making is disclosed. In one aspect, at least one portion of a vaporized metal stream is shielded from contacting a sheet of packaging film during the metallization process. The shield is a rigid plate and can be shaped to provide a sharp transition from transparent film to opaque film, or it can provide a gradual transition from transparent film to opaque film. The partially metallized packaging film can be used with a form, fill and seal machine or other packaging machine to create a food package with a product viewing window. In one aspect, the barrier web comprises a bio-based film. | 05-08-2014 |
20140099407 | Compound Coating Containing Coffee & Snack Food Products Using Same - The present invention is directed to a compound coating compound containing coffee powder that delivers the substantial equivalent as a cup of coffee in about one to about three ounces of food product. The compound coating may be used in many different snack food products, providing an additional source of energy for the consumer. A method for making a snack food product with the compound coating is also disclosed. | 04-10-2014 |
20140093635 | Savory Granola Cluster Snack Food - The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal. | 04-03-2014 |
20140090536 | TAILORED SLICING - A blade clamp for use in an automated, high speed potato slicing apparatus to slice chips to a predetermined size for packaging purposes. The blade clamp includes a cutting head; a blade mount having a slot therein; a first knife element between the cutting head and the blade mount, the first knife element having a first cutting edge; and optionally a second knife element having a second knife edge, the second knife element extending from the slot of the blade mount, such that the first and second cutting edges are substantially orthogonal to each other. | 04-03-2014 |
20140082763 | Potato Cultivar 'FL 2322' - A potato cultivar designated ‘FL 2322’ is disclosed. The invention relates to tubers and seeds of potato cultivar ‘FL 2322’, to plants of potato cultivar ‘FL 2322’, to plant parts of potato cultivar ‘FL 2322’ and to methods for producing progeny of potato cultivar ‘FL 2322’. The invention relates to methods for producing a potato plant containing in its genome one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2322’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2322’ and to potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘FL 2322’ with another potato cultivar. | 03-20-2014 |
20140082762 | Potato Cultivar 'FL 2312' - A potato cultivar designated ‘FL 2312’ is disclosed. The invention relates to tubers and seeds of potato cultivar ‘FL 2312’, to plants of potato cultivar ‘FL 2312’, to plant parts of potato cultivar ‘FL 2312’ and to methods for producing progeny of potato cultivar ‘FL 2312’. The invention relates to methods for producing a potato plant containing in its genome one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2312’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2312’ and to potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘FL 2312’ with another potato cultivar. | 03-20-2014 |
20140079861 | FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH - A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough. | 03-20-2014 |
20140065265 | Package for Microwaving Dry Foods - An improved package for heating dry food products is provided. The present invention allows a dry food product to be heated in a microwave oven. The package has barrier properties and at least a portion of an outer surface that is water absorbent, so that the food package may be wetted prior to being heated in the microwave in order to prevent burning of the food products inside. | 03-06-2014 |
20140037789 | Continuous Process and Apparatus for Making a Pita Chip - A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture. | 02-06-2014 |
20140034213 | ULTRASONIC SEALING OF PACKAGES - A method and apparatus for sealing films. In one embodiment the sealing device comprises a horn and an anvil. The film has a standard portion and an increased portion. Increased energy is applied to the film in the increased portion compared to the energy applied to the standard portion. Such a method allows for sealing of varying number of layers. | 02-06-2014 |
20140033653 | ULTRASONIC SEALING OF PACKAGES - A method and apparatus for sealing films. In one embodiment the sealing device comprises a horn and an anvil. The film has a standard portion and an increased portion. Increased energy is applied to the film in the increased portion compared to the energy applied to the standard portion. Such a method allows for sealing of varying number of layers. | 02-06-2014 |
20140020336 | METHOD AND APPARATUS FOR COMPACTING PRODUCT - A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacted by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs. | 01-23-2014 |
20130288025 | FILM WITH COMPOSTABLE HEAT SEAL LAYER - A multi-layer bio-based composite film with a bio-based heat seal layer. The compostable bio-based film can comprise a crystalline bio-based heat seal layer and an amorphous bio-based barrier web layer. The heat seal layer has a second heat melting temperature which is lower than its first heat melting temperature. | 10-31-2013 |
20130273219 | Micropellets of Fine Particle Nutrients and Methods of Incorporating Same into Snack Food Products - Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted. | 10-17-2013 |
20130273209 | Bi-Colored Random Collets and Methods for Making Same - An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption. | 10-17-2013 |
20130251988 | COMPOSITION AND METHOD FOR MAKING A CAVITATED BIO-BASED FILM - Composition and method for making a multi-layer bio-based film having one or more cavitated layers. In one aspect, the multilayer flexible film has polylactic acid, an inorganic filler, and a cavitation stabilizer making up at least one film layer. In one aspect, the barrier web has a cavitated bio-based film layer. In another aspect, the print web has a cavitated bio-based film layer. | 09-26-2013 |
20130236601 | METHOD FOR REDUCING ACRYLAMIDE FORMATION IN MOLASSES POST-PRODUCTION - Acrylamide reducing agents are added to molasses prior to heat treatment at temperatures above about 120° C. Preferably, citric acid is added to reduce the pH of the molasses, and asparaginase and/or lysine is added to the reduced pH molasses before it is heat treated at temperatures above about 120° C. | 09-12-2013 |
20130224446 | BIODEGRADABLE PACKAGE WITH SEALANT LAYER - A multi-layer packaging film comprising a bio-based layer and method for making the same. An outer layer comprising a bio-based film is adhered to a product side layer comprising a bio-based film having barrier properties. A non-compostable sealant layer is pattern applied to a portion of the product side layer. Because a portion of the bio-based product side layer is exposed, upon opening of the package the product side layer is susceptible to moisture. This allows for subsequent biodegradation or compostability of the films. In another embodiment the sealant layer comprises a water permeable material. Upon opening of the package moisture can subsequently contact the product side layer and initiate biodegradation. | 08-29-2013 |
20130202774 | Extruded Legume Snack Food - An extruded legume snack food comprising an extruded puff product based on a dried legume powder having a shape that is a facsimile of the natural starting material, such as a pea pod. A legume powder is mixed with a starch, extruded, and then shaped. The extrudate can be shaped by a number of forming devices or, in an alternative embodiment, by the orifice shape of an extrusion die when the extrudate is face cut from the extruder. | 08-08-2013 |
20130202756 | FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT - A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. | 08-08-2013 |
20130196040 | METHOD FOR COOKING PRODUCT USING AN ELECTROMAGNETIC OVEN - A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks. | 08-01-2013 |
20130196033 | Crisp Bread Snack Foods - Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors substantially similar to the traditional breads. | 08-01-2013 |
20130183415 | High Amplitude Corrugated Food Product and Method of Making Same - A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10 | 07-18-2013 |
20130174634 | METHOD FOR DECREASING VARIABILITY IN A MOISTURE ANALYZER - A method for analyzing moisture content in an analyzer. In one embodiment a sample is introduced into an analyzer and an initial weight is obtained. The sample is then fortified where it is allowed to pick-up moisture. The temperature of the analyzer is increased and an initial fortified point is obtained wherein the sample has returned to its initial weight. Thereafter the analyzer obtains the final moisture content of the sample at a test finish time. In one embodiment satellite analyzers are biased against a standard analyzer so that more uniform results are obtained. | 07-11-2013 |
20130174523 | ELONGATED FILLING TUBE - An apparatus and method for reducing stress marks and pleats on a package. The apparatus includes the use of an elongated filling tube. The dimensions of the elongated filling tube reduce the stress on the film as it is being formed around the filling tube. Further, the dimensions of the elongated filling tube prevent the formation of pleats as the sealing jaws must travel a decreased distance to seal, and the filling tube cross section better resembles the final package. | 07-11-2013 |
20130152509 | Apparatus for Compacting Product & High Speed Bagmaking - A method for compacting and packaging a plurality of slugs of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form compact slugs of product. The device can comprise a single settling chamber for each slug of product or can comprise multiple settling chambers which are axially rotatable. The slugs can be compacted by jostling and/or vibrating the settling device. Thereafter, the slugs of product are discharged to a multiple bagmaking packaging apparatus. | 06-20-2013 |
20130136834 | FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT - A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. | 05-30-2013 |
20130136830 | SUPERCRITICAL FLUID EXTRUSION METHOD, APPARATUS AND SYSTEM FOR MAKING A FOOD PRODUCT - A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure. | 05-30-2013 |
20130125511 | METHOD AND APPARATUS FOR COMPACTING PRODUCT - A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacted by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs. | 05-23-2013 |
20130101855 | BARRIER PAPER PACKAGING AND PROCESS FOR ITS PRODUCTION - The present invention is directed towards a paper-based composite packaging structure comprising a paper layer and a filler layer which may be laminated or otherwise adhered to the paper layer. In certain embodiments, the filler layer comprises a polymer or bio-based polymer. An optional barrier layer may be deposited on to one side of the paper layer or filler layer as desired to provide functional barrier characteristics. The composite paper-based film structure(s) may comprise additional layers such as one or more optional primer layers, adhesive layers, ink layers, and/or sealant layers that can be incorporated into the composite film structure as desired to enable the required functional characteristics of the composite film structure described herein. The paper-based composite packaging structure is substantially compostable and/or recyclable as both the paper and the bio-based polymer filler layers will break down under composting conditions and/or meet standardized recyclability requirements. | 04-25-2013 |
20130101831 | METALLIZED PAPER PACKAGING FILM AND PROCESS FOR ITS PRODUCTION - A multi-layer paper-based packaging material is provided that has adequate barrier properties. At least one surface of the paper is smoothed and then a barrier layer is applied. The paper can also include optional primer and heat-seal layers. | 04-25-2013 |
20130045317 | Method and Formulation for Producing Extruded Snack Food Products and Products Obtained Therefrom - The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product. | 02-21-2013 |
20130036919 | METHOD FOR CONTROLLING BULK DENSITY OF FRIED SNACK PIECES - A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling. | 02-14-2013 |
20130034628 | METHOD FOR REDUCING ACRYLAMIDE FORMATION IN MAKING OF MOLASSES - Acrylamide reducing agents are added to a sugar solution during the molasses making and sugar refining processes to maximize efficiency of the acrylamide reducing agents. | 02-07-2013 |
20130022719 | LOW PRESSURE DEOILING OF FRIED FOOD PRODUCT - Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure. | 01-24-2013 |
20120328752 | CONTINUOUS OVEN WITH A CASCADING CONVEYOR - A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end. | 12-27-2012 |
20120321753 | Microwave Heated Snack - A retail package having a shelf-stable crispy food product and at least one packet of a complimentary shelf-stable topping and a method for preparing a microwave heated snack. The present invention allows a consumer to purchase together and heat a crispy food product and a complimentary topping simultaneously in a microwave oven. The package is ideal for combinations of chips and cheese or any other compatible crispy and non-crispy food products that are desirably kept in separate containers and heated shortly before consuming. | 12-20-2012 |
20120258214 | EASY OPEN PACKAGE FOR SNACK BARS - A package for consumable wrapped products, such as cereal bars, power bars, granola bars or other snacks. The package may include an elongated body and a fin seal on the elongated body that folds to the left side of the package. The fin seal may be located near the center of the package or on an edge of the package and may include one or more nicks on an edge of the fin seal. The package may include a top seal and a side seal. The package may also include a tear notch for propagating a tear across the package. The package may include one or more score lines extending across the package. The package may include a vertical score that prevents further tearing of the package. | 10-11-2012 |
20120219790 | COMPOSTABLE FILM WITH PAPER-LIKE, WRITABLE SURFACE - A multi-layer bio-based film with a paper-like, writable surface. In one aspect, the compostable bio-based film comprises a surface layer of a PHBV rich blend resin and an outer base layer of PLA or PHA. | 08-30-2012 |
20120207892 | FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH - A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough. | 08-16-2012 |
20120196015 | Continuous Process for Making a Pita Chip - A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line. | 08-02-2012 |
20120196012 | Adjustable Seasoning Distribution Tube - An apparatus and method for providing a controlled, uniform distribution of seasoning onto snack food products such as potato chips or tortilla chips using an adjustable, segmented seasoning distribution tube adaptable to an existing product line. The tube comprises a base member attached at one end to the delivery device of the seasoning distribution system and at least two segments attached in succession to the base member. Each segment has an opening along the length of the segment, which may be adjusted above or below the longitudinal axis of the tube. | 08-02-2012 |
20120196010 | Continuous Process for Making a Wheat Tortilla - A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods. | 08-02-2012 |
20120156359 | OIL STRIPPING FRYER UNIT - A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy. | 06-21-2012 |
20120118840 | DUAL PLANE SELF-ADJUSTING SHELF - An apparatus for storing and displaying packages. The invention discloses a self-adjusting shelf comprising a sled coupled to a track, and at least two product supports located in a plane above the track. The product supports are aligned substantially parallel to the track and are coupled to the track. Packages rest upon the product supports. The sled slides along the length of the track. The sled urges, via either gravity or a biasing device, the sled forward against downstream packages. Thus, when one package is removed, the sled forces the remaining packages to the front of the shelf. | 05-17-2012 |
20120114805 | SALTED FOOD PRODUCT - The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels. | 05-10-2012 |
20120093993 | METHOD FOR IMPROVING THE TEXTURAL ATTRIBUTES OF A BAKED SNACK FOOD - A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods. | 04-19-2012 |
20120088019 | SYSTEM, METHOD AND APPARATUS FOR LOWERING ACRYLAMIDE LEVEL IN A BAKED FOOD PRODUCT - Disclosed is an improved system, method and apparatus for reducing the level of acrylamide formed in a baked food product. A combination of belt speed, absolute humidity, air flow, pressure drop and heat input are used in temperature constrained ovens to more accurately control the baking profile of food pieces. | 04-12-2012 |
20120064209 | Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods - Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes. | 03-15-2012 |
20120055120 | METHOD AND APPARATUS FOR MAKING A FLAT BOTTOM PILLOW POUCH - The present invention discloses a flat bottom pillow pouch that can stand upright on its bottom transverse seal. The flat bottom pillow bag can be made from the same film as a standard pillow pouch and requires less film than prior art stand up packages. The flat bottom pillow pouch disclosed herein has no gussets. | 03-08-2012 |
20120042788 | SYNCHRONIZED CUTTING AND INJECTION SYSTEM AND METHOD - A system and method for producing a co-filled product. A center layer is fed through a center channel of a die face and an outer layer is fed through an outer layer of a die face. The center channel is coupled to a fluid control device which controls the flow of the center layer. The position of the fluid control device is determined by the location of a cutting blade located downstream from the die face. In one embodiment the fluid control device is synchronized to ensure that when the product is cut by the cutting blade the cutting blade does not cut through the center layer. | 02-23-2012 |
20120040078 | Extruder Die and Resultant Food Product - An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described. | 02-16-2012 |
20120015091 | DIRECT EXPANDED SNACK MADE WITH PEANUT FLOUR AND METHOD FOR MAKING - A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned. | 01-19-2012 |
20120009303 | Method for Producing Reduced Fat Layered Baked Product - A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a layer of frozen dough or ice. The layered dough may be rolled out and folded repeatedly to form more layers. The layered dough is then sheeted, cut, proofed and baked to form a reduced fat, layered, flakey baked product. | 01-12-2012 |
20120006651 | ROBOTIC ROW COLLECTOR - A method for collecting and orienting packages and a system for accomplishing the same. The invention describes a method for collecting and orienting packages on a system. The system comprises at least one arm coupled to at least one end effector. The end effector, in a pickup orientation, collects packages from an upstream conveyor. The arm then manipulates the end effector into a delivery position whereby the packages are deposited into a packaging chamber. The end effector can change the orientation of the packages so that they can be packaged in a container. | 01-12-2012 |
20110318471 | PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS - A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation. | 12-29-2011 |
20110293207 | EASY OPEN BAG - An easy open bag and method for making the same. A film is fed into a jaw assembly comprising a first seal jaw comprising a blade gap and a second seal jaw comprising a removable insert. The removable insert comprises a blade pin. When the first and second seal jaws are mated, a notch is formed. The film also comprises a score line in the outer layer. Upon tearing the notch the tear propagates along the score line. Thus, the package can be easily opened by initiating a tear at a tear notch. | 12-01-2011 |
20110281005 | METHOD FOR REDUCING THE OIL CONTENT OF POTATO CHIPS - A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content. | 11-17-2011 |
20110280504 | Semi-Rigid Flexible Film Pack for Multi-Packs - A semi-rigid flexible film pack for multi-packs, and method for manufacturing same, constructed from a gusseted bag. The invention provides for modifying a gusseted bag, heat sealing the gussets to their respective side walls, loading said gusseted bag with product, and then sealing the open end of the gusseted bag with a single sheet or web. The method of making this package is economical yet provides for a semi-rigid container ideal for use with single-serve pillow bags. | 11-17-2011 |
20110276169 | BATCH CONTROL USING BANG-BANG CONTROL - A method for batch control in a system. The system comprises at least two batch processing sets that share at least one shared equipment. A batch is initiated in each processing set. Process variables from each batch are monitored. At least one process variable from at least one batch are adjusted using bang-bang control to prevent conflicts. | 11-10-2011 |
20110256293 | Method for Making Legume-Based Dough and Nutritional Products Therefrom - Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein. | 10-20-2011 |
20110244088 | Multi-Color Crackers and Method for Making Same - A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dough component, extruding into pellets a second dough component, sprinkling the pellets onto the sheeted first dough component, and combining the two dough components in a second sheeting step. The resultant composite dough sheet maintains distinct dough component zones. This resultant dough sheet is then cut into individual food pieces, which are further processed to produce a unique edible snack, such as a marbled cracker or multi-color chip or crisp. | 10-06-2011 |
20110231950 | Potato Cultivar 'Linton' - A potato cultivar designated ‘Linton’ is disclosed. The invention relates to the tubers of potato cultivar ‘Linton’, to the seeds of potato cultivar ‘Linton’, to the plants of potato ‘Linton’, to the plant parts of potato cultivar ‘Linton’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Linton’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Linton’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Linton’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Linton’ with another potato cultivar. | 09-22-2011 |
20110231949 | Potato Cultivar 'Madingley' - A potato cultivar designated ‘Madingley’ is disclosed. The invention relates to the tubers of potato cultivar ‘Madingley’, to the seeds of potato cultivar ‘Madingley’, to the plants of potato ‘Madingley’, to the plant parts of potato cultivar ‘Madingley’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Madingley’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Madingley’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Madingley’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Madingley’ with another potato cultivar. | 09-22-2011 |
20110231948 | Potato Cultivar 'Brooke' - A potato cultivar designated ‘Brooke’ is disclosed. The invention relates to the tubers of potato cultivar ‘Brooke’, to the seeds of potato cultivar ‘Brooke’, to the plants of potato ‘Brooke’, to the plant parts of potato cultivar ‘Brooke’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Brooke’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Brooke’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Brooke’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Brooke’ with another potato cultivar. | 09-22-2011 |
20110231947 | Potato Cultivar 'Newton' - A potato cultivar designated ‘Newton’ is disclosed. The invention relates to the tubers of potato cultivar ‘Newton’, to the seeds of potato cultivar ‘Newton’, to the plants of potato ‘Newton’, to the plant parts of potato cultivar ‘Newton’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Newton’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Newton’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Newton’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Newton’ with another potato cultivar. | 09-22-2011 |
20110214198 | Potato Cultivar 'Shelford' - A potato cultivar designated ‘Shelford’ is disclosed. The invention relates to the tubers of potato cultivar ‘Shelford’, to the seeds of potato cultivar ‘Shelford’, to the plants of potato ‘Shelford’, to the plant parts of potato cultivar ‘Shelford’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Shelford’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Shelford’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Shelford’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Shelford’ with another potato cultivar. | 09-01-2011 |
20110200844 | COMPOSITION FOR FACILITATING ENVIRONMENTAL DEGRADATION OF A FILM - A multi-layer PLA film with barrier properties having one or more additives. In one aspect the additive can lower the glass transition temperature of the PLA to enhance the span of environments in which the PLA film can degrade. In one aspect, a plasticizer can be added to lower the glass transition temperature to facilitate degradation at lower temperatures. In one aspect, calcium carbonate can be added to a PLA film layer. | 08-18-2011 |
20110200796 | ENVIRONMENTALLY-FRIENDLY MULTI-LAYER FLEXIBLE FILM HAVING BARRIER PROPERTIES - A multi-layer film with barrier properties having one or more layers made from a bio-based film is disclosed. In one aspect, a multi-layer packaging film including (a) an outer layer including a bio-based film, wherein the bio-based film is polylactide, (b) an adhesive layer adjacent to the outer layer and (c) a product side layer including a metalized polyolefin having barrier properties, wherein the multi-layer packaging film is a flexible film. | 08-18-2011 |
20110189353 | Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom - Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form. | 08-04-2011 |
20110154783 | METHOD AND APPARATUS FOR COMPACTING PRODUCT - A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacted by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs. | 06-30-2011 |
20110145943 | Potato Cultivar 'FL 2204' - A potato cultivar designated ‘FL 2204’ is disclosed. The invention relates to the tubers of potato cultivar ‘FL 2204’, to the seeds of potato cultivar ‘FL 2204’, to the plants of potato ‘FL 2204’, to the plant parts of potato cultivar ‘FL 2204’ and to methods for producing a potato plant produced by crossing potato cultivar ‘FL 2204’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2204’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2204’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘FL 2204’ with another potato cultivar. | 06-16-2011 |
20110138754 | APPARATUS FOR PROVIDING END SEALS ON VERTICAL STAND-UP PACKAGES - An apparatus for providing end seals on vertical stand-up packages that prevents pleat formation and gusset variation. A clamping device is mounted below sealing jaws. A bottom end seal is made by the sealing jaws to form an open-ended tube. The open-ended tube is moved downward. The clamping device engages the tube to prevent twisting when product is placed into the tube. Product then enters an open-ended tube of flexible film packaging and the top seal is made. | 06-16-2011 |
20110131934 | METHOD AND APPARATUS FOR COMPACTING PRODUCT - A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacting by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs. | 06-09-2011 |
20110104345 | METHOD OF REDUCING ACRYLAMIDE BY TREATING A FOOD INGREDIENT - Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder. | 05-05-2011 |
20110097452 | METHOD FOR MAKING A CUBED NUT CLUSTER - A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulates processing conditions to provide a nut slab high nut content nut slab that is conducive to slicing and cutting. In one aspect, the invention manipulates unit operation conditions so as to provide a method of slicing a high content nut slab into longitudinal strips in a continuous operation that minimizes or eliminates jamming at the cutting and/or slabbing conveyors. | 04-28-2011 |
20110094981 | APPARATUS AND METHOD FOR UTILIZING A GRAVITY FEED HANGER - An apparatus and method for removably coupling a hanger to a latch at a first end of the hanger, removing the hanger from the latch while the latch remains coupled to a support member, threading an item of hanging stock onto the hanger via the first end, and recoupling the hanger to the latch while the latch remains coupled to the support member, wherein the hanger extends from the latch at an angle that is less than the horizontal, so that the hanging stock is urged by gravity toward a second end of the hanger. | 04-28-2011 |
20110094192 | Method and Apparatus for Compacting Product - A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacting by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs. | 04-28-2011 |
20110091618 | METHOD FOR PREVENTING OXIDATION AND OFF FLAVORS IN HIGH CAROTENOID FOODS - Disclosed is a method for preserving and enhancing the shelf-life of dried foods having relatively high levels of carotenoids. The method uses calcium ascorbate to prevent the oxidation of carotenoids and the polyunsaturated fatty acids. The process can be used to make treated dry food ingredients such as carrot pomace powder that can be later rehydrated and used to make carotenoid rich doughs, which can be further formed by extruding, sheeting or other forming means and cut into pre-forms and thermally processed into ready to eat shelf stable snack foods. The process can also be used to enhance the shelf-life of carotenoid-rich thermally processed snack foods made from raw food ingredients such as sliced carrots. | 04-21-2011 |
20110076381 | PROCESS FOR PRODUCING BAKED POTATO SLICES WITH EXPANDED TEXTURE - A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again. | 03-31-2011 |
20110067140 | Potato Cultivar FL 2215 - A potato cultivar designated FL 2215 is disclosed. The invention relates to the tubers of potato cultivar FL 2215, to the seeds of potato cultivar FL 2215, to the plants of potato FL 2215, to the plant parts of potato cultivar FL 2215 and to methods for producing a potato plant produced by crossing potato cultivar FL 2215 with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety FL 2215, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar FL 2215 and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar FL 2215 with another potato cultivar. | 03-17-2011 |
20110052777 | Method for Making a Rolled Snack Food Product Having a Light Crispy Texture - A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying. | 03-03-2011 |
20110050880 | Method for Real Time Detection of Defects in a Food Product - The present invention is a method to detect defects in a process producing a food product by utilizing multivariate image analysis. In one aspect, an image is captured of the food product in the visible spectrum by on-line vision equipment, multivariate image analysis is performed on the image via an algorithm programmed onto a field programmable gate array to determine if a defect exists, a signal is sent to downstream sorting equipment, and the sorting equipment then rejects those food products that contain defects. | 03-03-2011 |
20110036834 | Method for Producing a Detachably Connected Container Having Barrier Properties - A method is provided of forming a multi-pack container assembly having at least two containers joined together by a channel. The method includes the steps of providing sheet having a barrier layer thermoforming the sheet into a multi-pack container assembly having a plurality of containers wherein each container comprises a flange and the flanges of adjacent containers are connected by an engineered area of weakness or channel. Resultant containers can be used for low-moisture, shelf-stable, ready-to-eat food products. | 02-17-2011 |
20110020514 | PNEUMATIC SEASONING SYSTEM - A pneumatic seasoning system and method utilizing a rotating drum for seasoning, a funnel-fed pneumatic eductor, line splitters, and a plurality of specially-designed swirl-inducing nozzle spools for inducing a broad and even seasoning plume. In a preferred embodiment, a pneumatic seasoning system transports seasoning from a seasoning hopper to food items within a rotating drum using a combination of an eductor and four in-line vacuum generators, which vacuum generators operate on compressed air. Each vacuum generator comprises a distributing nozzle roughly shaped like a collared spool, wherein compressed air is supplied to the annular region defined between the spool and its collar, and said compressed air exits through swirl ports distributed about the circumference of the spool exit. Each swirl port preferably has a pitch angle of 15° and a yaw angle of 15°. | 01-27-2011 |
20100255167 | Method for Reducing Acrylamide in Food Products - Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingredeint. The acrylamide can be removed by polymerizing the acrylamide, dissolving the acrylamide, and/or causing vaporization of the acrylamide. | 10-07-2010 |
20100255163 | Flavor Infused Nut Snack - The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored. | 10-07-2010 |
20100255159 | Method and System for Making a Consistent Dough Sheet - A method and system for making a dough sheet with consistent properties across its width and over time is disclosed. The moisture content of dough is measured using a near-infrared spectrometer. The dough is evenly distributed across the length of sheeting rollers by an externally reinforced fan plate. A control system uses the moisture content and level of dough on the sheeting rollers to control ingredient flow rates. | 10-07-2010 |
20100221560 | Bio-Based In-Line High Barrier Metalized Film and Process for its Production - Bio-based high barrier metalized film such as PLA or PHA has an adhesion layer coated or co-extruded with the bio-based film and a metal oxide is disposed on the adhesion layer. The adhesion layer can be a co-extruded polyethylene terephthalate, nylon, polyglycolic acid, or ethylene vinyl alcohol. The adhesion layer can have a coating of EVOH, a nylon/EVOH blend, PVOH, PVOH/EAA mixtures, or a primer. | 09-02-2010 |
20100196568 | FRYER ATMOSPHERE CONTROL FOR MOLD FORM FRYER - A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point. | 08-05-2010 |
20100189845 | Flavor Encapsulation and Method Thereof - A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavoring encapsulated by a prolamin. | 07-29-2010 |
20100169190 | Method and Apparatus for Monitoring Inventory - A method for monitoring inventory on a shelf and apparatus for accomplishing the same. The invention describes a method for determining the number of packages on a shelf or hanger. The number of packages on a shelf or hanger are determined by detecting the presence of a package on the shelf and adding all detections together to determine the number of product on a shelf. In another embodiment, the product is identified by an identifying device such as an SKU reader. Thus, the quantity and type of product located on a shelf or hanger is known. Such information allows a store to know the type and quantity of packages needed to restock a specific shelf. | 07-01-2010 |
20100169189 | Method and Apparatus for Monitoring Inventory - A method for monitoring inventory on a self-adjusting shelf and apparatus for accomplishing the same. The invention describes a method for determining the number of packages on a shelf or hanger of a self-adjusting shelf. The number of packages on a shelf or hanger are determined by measuring the distance from the back end of a shelf to the package closest to the shelf with a sensor, ascertaining the thickness of the product, and by calculating the amount of space occupied on a shelf or hanger and consequently the number of packages on a shelf. In another embodiment, the product is identified by a product identifying means such as an SKU reader. Thus, the quantity and type of product located on a shelf or hanger is known. Such information allows a store to know the type and quantity of packages needed to restock a specific hanger. | 07-01-2010 |
20100143540 | METHOD FOR MAKING A LOW-ACRYLAMIDE CONTENT SNACK WITH DESIRED ORGANOLEPTICAL PROPERTIES - A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration. | 06-10-2010 |
20100112185 | Phytosterol/Salt Composition for Topical Application to Food Products - A phytosterol/salt mixture for even topical application to snack products. At least one free phytosterol in dry form is combined with at least one salt of a similar particle size to form a homogenous blend and applied to the surface of a hot snack food product. The at least one free phytosterol can also be part of a phytosterol blend comprised of at least 95% free phytosterols. To ensure that neither the phytosterol nor salt component settles out and to provide for uniformity of the homogenous blend, the phytosterol blend is of a similar size distribution to the at least one salt. In test runs, a phytosterol blend and at least one salt were combined in a ratio of approximately 53:47, with size ranges determined by sieve analysis to generally fell within the range of 149 to 400 microns. | 05-06-2010 |
20100112177 | OIL STRIPPING FRYER UNIT - A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy. | 05-06-2010 |
20100111453 | Two Side Cut Reseal With Pressure Sensitive Adhesive and the Method for Making Same - Two side cut reseal with pressure sensitive adhesive. A flexible package having a reseal integrated within the opposite layers of its film is constructed using existing vertical form fill and seal packaging machines. The invention involves a single sheet of flexible packaging film web having at least three layers. In a preferred embodiment, the reseal is comprised of two offsetting score lines on interior and exterior sides of the film and spaced apart by 0.5 to 1 inch. The scoring creates lines of weakness, which define an opening in the package. Upon opening, a pressure sensitive adhesive layer, which is pattern applied in between the offsetting score lines, is exposed from an interior side of the film. The adhesive releasably adheres the inner and outer layers of the film back together once separated by a consumer. | 05-06-2010 |
20100080868 | Mash Process Offering Better Control - A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing. | 04-01-2010 |
20100055259 | Method for Real Time Measurement of Acrylamide in a Food Product - Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an analytical laboratory for levels of acrylamide pre-cursors or acrylamide. The wavelength emission data is then correlated with the off-line laboratory data. | 03-04-2010 |
20100047425 | Scoop Cutter and Method for Producing Shaped Food Products - A scoop cutter and method for producing shaped food products. A rotating arcuate blade with a cutting edge on at least one side works in conjunction with a thickness spacing sphere to produce a shaped food product having three dimensions. As food product in the form of non-sticky, low tact dough, or raw or whole fruits and vegetables comes into contact with the thickness spacing sphere, the blade slices it, creating shaped food products with uniform thickness. The width to depth ratio of the shaped food product is adjustable depending on the desired texture and size. | 02-25-2010 |
20100011711 | Variable Tension Gusseting System - A vertical stand-up pouch, flat bottom bag, or flexible package, and method for manufacturing same, constructed by modification to existing vertical form and fill packaging machines. The invention involves producing a vertical stand-up pouch or flat bottom bag from a single sheet of packaging film by forming one or two vertical creases along opposing sides of the packaging film tube prior to forming a transverse seal on the tube. The vertical crease is formed using a pivoting tucker mechanism positioned outside the packaging film tube and between two forming plates positioned inside the packaging film tube. A novel method is also disclosed for adjusting the orientation of labeling on the packaging film, which results in the production of innovative packages. | 01-21-2010 |
20090317520 | Vegetable Containing Food Product and Method of Making - A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer. | 12-24-2009 |
20090297671 | Infusion Method for Vacuum Fried Fruit Leveraging - A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months. | 12-03-2009 |
20090291816 | FAN-FOLDING MECHANISM FOR A CASE ERECTOR - Several implementations of a fan folding mechanism for folding flaps of a case into a fan fold arrangement are disclosed and described. In one implementation, the fan folding mechanism comprises four shoes, arranged to allow one shoe to contact a flap on each of four sides of the case. A finger, carried by each of the four shoes is configured for movement between a retracted position and an extended position, such that in the retracted position, each finger is in contact with a leading corner of a different flap of the case and the flaps are in an open position and in the extended position, each finger is in contact with the same leading corner of the same flap, and the flap is in the closed position. Four suction cups, each configured for releasable attachment to a trailing corner of a flap, may inhibit contention between flaps. | 11-26-2009 |
20090258113 | PELLET DRYING PROCESS - A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a distinct pattern or style. The half product design is achieved by inducing stress cracks in the half product. The stress cracks are created by a controlled drying process whereby extruded half-products are first case hardened to create an outer skin that requires an internal build-up of pressure to penetrate. After creation of the outer skin, by drying in an oven or in ambient air, the half-product is heated to permit the vapor pressure of the moisture inside the half-product to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product. The general pattern of the stress cracks can be varied by manipulation of the time-temperature profile of the case hardening and stress cracking steps. | 10-15-2009 |
20090162496 | Bandolier Format Packaging - 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. | 06-25-2009 |
20090148581 | Production of Multi-Grain, Whole-Grain, Soft and Crunchy Sheeted Snacks - The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food. | 06-11-2009 |