Entries |
Document | Title | Date |
20080248165 | EMBOSSED CEREAL PIECE - A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second peripheral edge. The first peripheral edge of the first dough sheet is joined together with the second peripheral edge of the second dough sheet to define a perimeter. The food piece also includes an embossment positioned within the perimeter. The embossment extends upon at least one of the first outer surface and the second outer surface and includes at least one line along which the first and second dough sheets are joined. | 10-09-2008 |
20080248166 | DESSERT DECORATION SYSTEM AND METHOD - A food decoration is provided that includes an image imprinted on a substrate, a support member for supporting the substrate on the food, and an attachment that affixes the substrate to the support. A system is also provided that includes an electronic apparatus adapted to store, and in some cases manipulate, images and to transfer the images to a substrate, such as via a printer, for attachment to the support member. | 10-09-2008 |
20080260912 | Foam Branding Process and Apparatus Therefor - The present invention provides a process and apparatus for branding a foam portion formed on the surface of a liquid beverage disposed in a container. The process includes providing a heat source defining an area corresponding to the shape of a desired brand to be formed in the foam and heating the heat source to a temperature of at least about 212 degrees Fahrenheit. The heat source is then engaged with the foam thereby vaporizing the foam in the area of the brand without disturbing the foam adjacent to the brand. The process further includes allowing the vaporized foam to escape to the atmosphere, thus the foam adjacent the brand is not disturbed. The apparatus includes a body, a die coupled to the body and defining a face having a shape corresponding to a desired brand to be formed in the foam. A heating element is coupled to the die. | 10-23-2008 |
20080268103 | Packaged consumer food products and method of communicating a company's products' health values - A consumable food article and a method for broadcasting the nutritional quality of a company's food products or services and making healthy choices easier for the consumer which includes: providing a logo constructed as a geometrical figure having therein indicia associated with healthy eating and nutrition; wherein the logo communicates that the healthy standard is based on dietary standards or guidelines of at least one national and/or world health or food regulatory body or on international scientific guidelines; and applying the logo to a label of a consumable food product or to point of purchase advertising materials. The article bears the logo applied to a label on a package housing a consumable food material. | 10-30-2008 |
20080286417 | Method of displaying coffee packages in an array which communicate usage indicia - A method of displaying an array of coffee products to a consumer having the following steps:
| 11-20-2008 |
20080286418 | Coffee package which communicates usage indicia - A coffee package having a coffee product having a compact density; a usage indicia associated therewith the coffee package; and a principle indicia having associated therewith the package. | 11-20-2008 |
20080299263 | Coffee package which communicates usage indicia - A coffee package having a coffee product having a reduced density; a usage indicia associated therewith the coffee package; and a principle indicia having associated therewith the package. | 12-04-2008 |
20080317906 | Beverage bottle and a method of operating the same - A beverage bottle has a container, a beverage accommodated in the container, the beverage including a light-sensitive additive which has an original color and under the action of radiation, changes its original color to a different color, and a device associated with the container and configured to generate a radiation which acts on the additive and to change the original color of the additive and therefore of the beverage to a different color. | 12-25-2008 |
20090081334 | Process for applying chocolate transfers directly onto rolled fondant - A method for applying chocolate transfers directly to rolled fondant, and then applying the rolled fondant to a cake, baked good, or other confection is disclosed. The steps of the process include rolling the fondant out to a thickness of about 1/16 of an inch, placing the chocolate transfer directly onto the rolled fondant and covering with a silicone mat and a piece of parchment paper. An iron, such as one used for clothing or crafts, is used as a heat source, and is applied evenly across the parchment paper to heat the chocolate transfer until it adheres to the rolled fondant. Then, after the chocolate transfer/fondant combination is allowed to cool, it may be applied to the cake or confectionary product in a traditional manner. A novel confectionary product, which is at least partially covered by a rolled fondant/chocolate transfer combination is also disclosed, as well as a kit having the necessary tools for utilizing the method described herein. | 03-26-2009 |
20090087520 | Advertising inserts for fortune cookies and methods for their dissemination - Methods for disseminating advertising messages to consumers of fortune cookies are provided for. The methods comprise providing novel inserts constructed in accordance with the subject invention. The novel inserts have imprinted thereon an advertising message which may be viewed by a consumer. Fortune cookies are produced with novel inserts carried therein, and the fortune cookies are distributed to consumer outlets, such as food service establishments, and thence to consumers associated with the consumer outlets. | 04-02-2009 |
20090104315 | METHODS FOR ENHANCING THE PALATABILITY OF COMPOSITIONS FOR CONSUMPTION BY ANIMALS - Methods for enhancing the palatability of compositions for consumption by an animal by adding a palatability enhancing amount of at least one methionine compound and optional inactive yeast to the compositions. The methionine compound, and optional yeast, is added to the compositions in an amount of at least about 0.01% by weight of the composition on a dry matter basis, generally in amounts of from about 0.01% to about 1.5% by weight of the composition. The compositions containing methionine compound, and optional yeast, are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not eat enough food to maintain their health. | 04-23-2009 |
20090110777 | Visual Vacuum Indicator - A packaging system for roast and ground coffee is disclosed. The packaging system can comprise a container, an overcap, and a visual indicator. The visual indicator can indicate a pressure difference between the inside of the packaging system and the outside of the packaging system by moving from a concave outwardly position to a concave inwardly position. The visual indicator can comprise a bubble. | 04-30-2009 |
20090130263 | DISPOSABLE CAKE COVER - Aspects of the invention provide for an accessory for the baling industry to provide a more pleasant experience to its customers for a celebratory event. Further, aspects for the invention provide for a disposable baked good cover where the inner surface of the cover is a malleable non-stick baked good cover that allows customers to transport baked goods without harming baked good decorations such as, but not limited to, icing, frosting, cake decorations such as frosting flowers, cake writing, etc. In addition, aspects of the invention provide for a baked good cover where the outer surface is of an anti-bacterial or other anti-pollutant material that prevents for environmental and ambient pollutants to enter the baked good. Also, the outer material is flame retardant. | 05-21-2009 |
20090136627 | CHEESE BOARD - A cheese platter containing a variety of cheeses chosen with a common theme that blend well together. The cheeses are placed on a decorative platter on which the cheeses can also be cut. The entire platter is vacuum sealed in a clear plastic such that the cheese can be readily viewed. This seal also preserves the cheese for consumption. | 05-28-2009 |
20090142452 | Dissolvable Orally Consumable Flavored Sensual Enhancement Films - An orally consumable flavored film that adheres to the skin is provided and includes at least one flavoring agent, at least one film forming agent, a filler, a plasticizer, and a binder or thickener. The film is used in a method for delivering oral, olfactory, or sexual enhancement or stimulation comprising, providing the orally consumable flavored film, wetting the film and adhering the film to the skin, and licking the film such that it disintegrates in the mouth without leaving a substantial residue. | 06-04-2009 |
20090162493 | Confectionery product - A confectionery product ( | 06-25-2009 |
20090162494 | Method of Making Chilled Nutritional Emulsions - Disclosed is a method of preparing a nutritional emulsion, said method comprising (a) forming an aqueous slurry, substantially free of fat, by combining a food grade surfactant with a polydextrose having an average degree of polymerization of at least about 10; (b) combining and homogenizing the aqueous slurry with fat and protein to form a nutritional emulsion having an aqueous phase comprising from about 10% to 100% by weight of the food grade surfactant and from about 10% to 100% by weight of the polydextrose, wherein the nutritional emulsion has a first viscosity of less than about 300 cps as measured at 20° C. and a second viscosity as measured at between about 0° C. and about 8° C. that is at least 50 cps higher than the first viscosity. The resulting nutritional emulsion may be further characterized by the presence of a V-complex formed by the combination of the food grade surfactant and the polydextrose. The nutritional emulsions develop a surprisingly thick and creamy texture when chilled prior to use. | 06-25-2009 |
20090162495 | Derivatives of Di-Carbonyl Aromachemicals - An improved method for imparting a flavor to a product, the method comprising adding to the product an organoleptically effective amount of a dicarbonyl or a mixture thereof, the improvement comprising substituting for the dicarbonyl, an organoleptically acceptable derivative thereof having the formula (I) or (II), wherein m=0, 1 or 2, n=1 or 2, R | 06-25-2009 |
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 |
20090162497 | PACKAGED CONSUMER PRODUCTS AND SERVICES AND METHOD THEREOF COMMUNICATING A COMPANY'S PRODUCTS AND CORPORATE VALUES - A consumable article and a method for broadcasting a company's products and communicating corporate values is disclosed which includes providing a logo constructed as an alphabet letter formed from at least three groups of symbols, a first of the three groups representing one product category, a second of the three groups representing another product category, and a third of the three groups representing corporate values. The article bears the logo applied to a label on a package housing a consumable material. | 06-25-2009 |
20090186129 | LOW-COST, SHELF-STABLE CHEESE SAUCE - A cheese sauce and meal kit including at least one pouch containing the cheese sauce. The cheese sauce exhibits desirable texture and mouth-feel, as well as desirable flavor and visual appearance. Further, the cheese sauce has a shelf-life of up to twelve months or more. The cheese sauce generally includes cheese solids present in an amount from about 10 weight percent or less, at least one non-cheese dairy, water, a natural preservative such as nisin, at least one phosphate, salt, oil, and a savory flavor profile. The cheese sauce can be processed using a pasteurization process, and packaged using a hot fill process. The cheese sauce can be packaged into pouches and the like for use with meal kits and side dishes. | 07-23-2009 |
20090196957 | METHODS AND COMPOSITIONS FOR REDUCING SODIUM CONTENT IN FOOD PRODUCTS - The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium. | 08-06-2009 |
20090208607 | Nutritious snack products - Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients. | 08-20-2009 |
20090214715 | Novel cookie icing, and methods of making and using same - This invention provides a decorative icing comprising (a) sugar in an amount of between 65% and 85% by weight; (b) water in an amount of between 8% and 16% by weight; (c) corn syrup in an amount of between 1.5% and 7% by weight; and (d) a gum blend in an amount of between 0.3% and 1% by weight, the gum blend comprising, in descending order of amount, gum arabic, propylene glycol alginate and xanthan gum; wherein the icing is ready to use, flowable, protein-free, and hardens after exposure to air. This invention also provides related articles of manufacture, kits, and methods for making and using the instant icing. | 08-27-2009 |
20090214716 | SYSTEM AND METHOD FOR CONTROL OF CAFFEINE PREPARATION AND USE - A caffeine management system, comprising caffeine products, including information about at least one of natural and pre-determined caffeine content, preparation means thereof, at least one of labeling existing and predetermined contents in at least one of absolute and relative caffeine consumption-units, as per acceptable servings/packaging and at least one of available devices and newly-designed devices and packages. | 08-27-2009 |
20090220651 | METHODS FOR CHARACTERIZING FOODS AND DRINKS - This invention relates to the labeling of wine for descriptive, educational, and informational purposes. Specifically, in preferred embodiments, labels are provided that display graphically the multifactorial components of taste intensity, taste location on the palate, and tasting descriptors, optionally with supplementary information (type of grape, region where wine is produced, smell of the wine, etc). The methods described herein are further extended to a wide variety of foods and drinks. | 09-03-2009 |
20090258116 | Packaged food product and method of packaging and identifying packaged products - The present invention relates to a custom-configured product and method of identifying packaged products and of distributing a packaged product. The method of labeling a product comprises creating a label which has an adhesive portion for adhering the label and indicia identifying a product; contacting the label adhesive with a first surface of the packaging, so that the label adheres to the surface; placing the product in the packaging, closing the packaging so that the indicia is visible to the customer examining the indicia to determine the destination for the product; and delivering the product to the destination. The labeled custom-configured product comprises: a custom-configured food product; a packaging containing the food product; the packaging having an interior surface and an exterior surface, where the interior surface is in contact with the food product; and a label having adhesive on a first face and indicia on a portion of a second face, the indicia identifying the food product, the adhesive adhering directly to the surface of the packaging, wherein the portion of the second face is visible outside the packaging so that a consumer can identify the food product from the indicia without opening the packaging. | 10-15-2009 |
20090269444 | FLEXIBLE PACKAGE WITH SHELF-LIFE INDICATING CARD WINDOW AND METHOD OF PACKAGING A PRODUCT IN A FLEXIBLE PACKAGE - A flexible package and a method of packaging a product having a distinct shelf life in a flexible package to provide an indication of the product's shelf-life. The package has a hollow body formed of a flexible material in which the product is disposed and which is suitable for isolating the product within the package from the ambient atmosphere. The body also includes a window portion formed of a transparent material and an internal pocket located under the window. The internal pocket is arranged to hold a shelf-life indicating card at the window to be visible therethrough. The card may include indicia which is changeable in response to conditions existing within the package. | 10-29-2009 |
20090274796 | Methods for Enhancing Palatability of Compositions for Animal Consumption - Zeolite is added to animal food compositions in amounts sufficient to enhance palatability, preferably in amounts of from about 0.01% to about 4% by weight of the composition. The compositions containing zeolite are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not to eat enough food to maintain their health. | 11-05-2009 |
20090285940 | CUPCAKE TOPPERS - The present invention relates to frosting or icing articles or cake toppers for baked goods that are sweet, shelf stable, ready-to-use, preformed, rigid or inflexible, three-dimensional, discrete or individual units for individual dessert servings such as cupcakes as well as their methods of preparation and use. Toppers can be made in a variety of flavors, colors and textures and can carry particulates such as nuts, chips, coconut, candy bits, etc. Further, the topper allows for creativity in frosting design. Multicolored, multi-flavored, and multi-textured toppers can be made. The cake toppers are especially useful for the at-home preparation of cupcakes with a frosting top. The toppers provide enhanced consumer convenience of reduced preparation and clean-up time. | 11-19-2009 |
20090285941 | COMBINATION PACKAGE OF LIQUID AND SOLID FOODSTUFF - The invention is a new way to present the traditional snack of milk and cookies, all in the convenience of having it in one package. The packaging provides separate compartments to contain milk (liquid) and cookies (solid foodstuff), with the milk compartment accessible through a straw, or a peel-back opening allowing the consumer to dip their cookies in the milk. When packaged with soy milk, or ultra-pasteurized cow milk, the product can be stored on dry shelf with a shelf life of four to six months. For products packaged with organic or regular milk, which have a shorter cold-storage shelf life, the compartment storing the cookies can be detached and re-attached to a new milk compartment of their choice. | 11-19-2009 |
20090297667 | Packaging of Meat Products with Modified Atmospheres - A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product. The base and the lid form a cavity having a first volume. The meat product has a first color and a second volume. The second volume is smaller than the first volume. The cavity is configured and arranged to receive the meat product. The space has a third volume that is the difference between the first volume and the second volume. The gas within the space comprises no greater than 30% carbon monoxide, and at least one of the base and the lid has an oxygen transmission rate of 0.1 to 15 cc of oxygen per package in 24 hours so that in 18 to 90 days the first color of the meat product has noticeably changed to a second color. | 12-03-2009 |
20090311385 | Extruded Candy - This invention provides methods and devices for manufacturing candy using one or more molds and/or stencils, which comprises the steps of filling a measured amount of a first candy mass into a first mold or stencil portion and filling a measured amount of at least a second mixture comprising a candy mass into a second mold or stencil portion. The invention also discloses a product and process to manufacture candy by forming a candy billet and reducing the cross section of said moldable billet such that features in the candy billet appear in a similar arrangement in the resulting extruded product. | 12-17-2009 |
20090317519 | Beverage displaying an edible printed design image thereupon, and a method for production thereof - The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a design of interest upon the beverage foam. In some embodiments, the beverage is coffee and the liquid ink is a second coffee essence. The invention additionally discloses business methods comprising printing an advertisement upon a foamed portion of a beverage, or selling a beverage displaying a printed image upon a foamed portion of the beverage. | 12-24-2009 |
20100009040 | BREAKFAST CEREAL PUZZLE PIECES AND METHOD OF PREPARATION - The present invention resides in food products and in their methods of preparation. More particularly, the present invention provides food products, especially shelf stable to ready-to-eat (“R-T-E”) or breakfast cereals mixes in the form of loose blends of individual pieces with the pieces including shaped and sized pieces having a portion of an image on a major surface that collectively, can be used to form image puzzles for enhanced play value such as for children. The present methods of preparation involve preparing pieces having a portion of an image on a major surface and blending those shaped pieces to provide loose blends of individual pieces whereby a food product blend can be provided having enhanced play value. | 01-14-2010 |
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 |
20100034927 | System for the Individual Packaging of Peaches and Other Fruits and Vegetables Having A Suitable Shape - An individual packaging system for peaches and other fruits and vegetables uses a conical container of recyclable plastic material having a solar protection filter around its edge and small perforations at least in its lower part to facilitate respiration and transpiration of rainwater. The system has a cover clipped or screwed on hermetically and two opposing radial perforations with gaskets which enable the container to be coupled perfectly to the branch of a fruit tree to prevent the ingress of external agents such as phytosanitary products, pests or diseases, and providing protection from hail and spring frosts and allowing the fruit to develop perfectly until it is fully mature. Upon picking of artisanal, the branch is cut at both ends of the container so it remains inside and can be detached from the branch for consumption. | 02-11-2010 |
20100034928 | PRINTED ANTIFOG FILMS - The present invention relates to printed antifog films suitable for the packaging of food products having an improved ability to maintain their antifogging properties after being wound up into a roll and to the packages obtained therefrom. The films of the invention comprise an overprint varnish applied over the printed image on the antifog film, said overprint varnish comprising a vinylidene chloride polymer and a surfactant. The printed antifog film may be manufactured using conventional equipment by applying an overprint varnish in the final print station of the printing process. | 02-11-2010 |
20100040741 | Dyeing and/or Printing Formulations Comprising Monodisperse Particles - The present invention relates to a printing formulation comprising monodisperse particles, at least one curing agent, at least one initiator and a solvent, as well as to the use of these formulations and to substances printed with these formulations. | 02-18-2010 |
20100068348 | Food Systems - Kits comprising a food product and a wooden support member are provided. The support member is preferably configured to support and provide flavor to the food product during cooking. A food product package for retail distribution preferably includes a food product, a wooden support member, and a packaging material containing the support member and the food product. Methods for packaging a food product for retail distribution are also provided and preferably include providing a food product, providing a wooden support member configured to support and flavor the food product during cooking of the food product, and packaging the support member and the food product together for retail distribution. | 03-18-2010 |
20100080871 | CAKE KIT - Disclosed is a cake kit for preparing and decorating a cake. The cake kit includes a cake pan of a predetermined shape, at least one edible decorative item and an instruction means. The cake pan is adapted to enable preparation of a cake therewithin. The at least one edible decorative item is used for decorating the cake. The instruction means provides guidelines for preparing and decorating the cake. In another aspect of the present invention, disclosed is a cake kit. The cake kit includes a cake having a predetermined shape, at least one edible decorative item and an instruction means. The at least one edible decorative item is used for decorating the cake. The instruction means provides guidelines for decorating the cake. | 04-01-2010 |
20100098809 | GENETIC MARKER WEIGHT MANAGEMENT - A system and method for facilitating personal weight management based on genetic markers. Genetic samples can be analyzed and genotype patterns can be identified and provided to a user. Wellness information, including macronutrient requirements and exercise requirements, based on genotype patterns can be generated. Genotype patterns and wellness information can be stored, transmitted and displayed via computer networks and the internet. Existing third party diets, meal plans, and/or fitness programs can be recommended based on the genotype patterns. Individuals can use nutritional tracking software and/or exercise metric programs coupled with their genetic information to make adjustments to their diet and/or exercise to lose weight. Individuals can purchase nutrition products based on their genotype information. | 04-22-2010 |
20100104697 | Bottles with Controlled Bubble Release - A container with a carbonated fluid therein. The container may include a base and a sidewall positioned about the base. The base and/or the sidewall may include a number of nucleation sites thereon. The nucleation sites may be positioned to form a number of bubbles in a pattern when the container is opened | 04-29-2010 |
20100112138 | BEVERAGE PRODUCTS WITH NON-NUTRITIVE SWEETENER AND BITTERANT - Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener. | 05-06-2010 |
20100136179 | POUCHED LIQUID FOOD PRODUCT - A pouched liquid food product from which a delicious dish can be cooked with a microwave oven without the color, smell, texture and the like of the food ingredients being harmed has a pouch having a zipper portion and a steam venting mechanism. The pouch is filled with a liquid food and sealed, and a liquid substance in the liquid food has a viscosity at 60° C. of 0.1 to 10 Pa·s. The relationship between the liquid food and a solid ingredient satisfies at least one of the following conditions (a) to (d):
| 06-03-2010 |
20100151085 | Egg-product preparation assembly - The invention relates to an assembly for the preparation of an egg-product comprising dried egg ( | 06-17-2010 |
20100166920 | Spice packet with multiple compartments for separating flavorants and method for assay of flavorants contained - A spice packet has multiple compartments with instructions printed on a front side, where each compartment has instructions associated with a sequential step to be performed using the contents of the related compartment. The back side of the packet includes a shopping list and culinary information which may be of interest in establishing the historical background of the dish which uses the spice packet. The amounts of the spices in each packet are selected according to the strength of each individual spice which forms the contents of a packet. | 07-01-2010 |
20100196547 | Non-Rigid Food Packaging Product with Fill Line - This disclosure describes a food packaging product constructed of a non-rigid material. Initially, an interior cavity of the food packaging product contains a food product. To prepare the food product for consumption, a consumer opens the food packaging product and empties the food product into a container. After emptying the food product into the container, the consumer pours a liquid into the interior cavity of the food packaging product such that a top surface of the liquid is substantially level with a fill line marked on the food packaging product. The fill line is visible on the interior cavity of the food packaging product. The material of the food packaging product prevents the liquid from leaking out of the interior cavity of the food packaging product. The consumer then pours the liquid into the container, thereby creating a mixture of the food product and the liquid. | 08-05-2010 |
20100196548 | SWEET GOODS PRODUCT - Sweet goods product having a base body consisting of a first sweet goods material, which base body exhibits at least one depression, and at least one insert arranged in the at least one depression and consisting of a second sweet goods material and visible from the outside. | 08-05-2010 |
20100209561 | FOOD COMPOSITION - The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds. | 08-19-2010 |
20100227024 | FORMING ROLLER STRUCTURE FOR DOUGH SHEET PRODUCTS, PERSONALIZED WITH EMBOSSING AND AN OBTAINED PRODUCT - A forming roller structure for making dough sheet products from a dough sheet has a cylindrical body turned on a axle. The axle preferably has annular bodies of a greater diameter than the axle and gears for holding the roller structure in a tortilla machine and engaging the cylindrical body with the mechanism of the tortilla machine. The cylindrical body has an outer surface with a cutting border formed therein to define the edge of a dough sheet product, such as a tortilla. The outer surface also has embossing located within the cutting border, so that the embossing presses a predetermined design into the dough sheet surface as the dough sheet is moved with respect to the cylindrical body. The design may be text or a graphic image. A dough sheet product with an embossed design and a method of making same are also disclosed. | 09-09-2010 |
20100233323 | Method for Improving Dog Food - Methods for preparing dog food compositions adapted for dogs with certain body conformation types by categorizing a dog for which the food composition is intended as a robust or athletic body conformation type and formulating a dog food composition to contain feed ingredients beneficial for the categorized dog. Typically, the protein and fat content of the food composition will be adjusted based upon the robust or athletic category for a particular dog or dog type. | 09-16-2010 |
20100247715 | Long Container for Consumable Substances - Elongated container for consumables (FIGS. | 09-30-2010 |
20100272863 | SOFT SHAPED TORTILLAS - The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products. | 10-28-2010 |
20100278979 | INTERLOCKING EDIBLE SIDELINER FOR CAKE DECORATION, METHOD, THREE-DIMENSIONAL CAKE SCULPTURE METHOD AND PRODUCT - An edible sideliner comprises a sheet of bakeable edible substrate formed into a continuous loop, the bakeable edible substrate having sufficient integrity to be freestanding when formed into a continuous loop so as to receive a bakeable substance within an area bounded by the continuous loop, the bakeable edible substrate being suitable to be baked onto a bakeable substance received within the area bounded by the continuous loop that is baked together with the bakeable edible substrate to formed a baked substance, wherein the bakeable edible substrate forms a baked-on sidewall of the baked substance after the bakeable substance is baked together with the bakeable edible substrate. The sideline may be an interlocking sideline form from a flat sheet of edible substrate. | 11-04-2010 |
20100297300 | Cheese container, cheese block and method of branding cheese - A container is disclosed that is used to from a block of cheese having a brand marking. The container has dividers located on an internal side of a sidewall of the container. The block of cheese may be divided into slices of cheese where a slice of cheese has a brand marking. | 11-25-2010 |
20100310725 | NUTRITIONALLY APPROPRIATE MENU OF FOOD PRODUCTS FOR CHILDREN - The present invention provides a nutritional methodology for optimizing the nutritional needs of a child that includes suggested combinations of food products from a range of foods having an optimal nutrition profile for meeting the nutritional needs of a child wherein two or more food products from the range may be combined to provide an optimal nutrition profile for meeting the nutritional needs of a child. The present invention further provides a kit and a shelf-stable product that employ the nutritional method for optimizing the nutritional needs of a child. | 12-09-2010 |
20110008498 | Methods and Compositions for Preparing Consumables with Optical Shifting Properties - Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ingestible. In response to a triggering event, physical or chemical, the chromic change agent changes color to provide information as to the history of the ingestible, either prior or contemporaneous with use. Depending on the use, the color change agent may be reversible or irreversible. Various solid or liquid ingestible compositions are provided for determining ingestible temperature, storage temperature, user temperature, light exposure, pH change, hydration or solvation change, mechanical stress, and the like, particularly in comestibles. Of particular interest are polydiacetylene polymers that may be formulated to provide compositions having numerous different color transition triggering mechanisms. The invention is also related to other chromic change agents that may be incorporated into ingestibles. | 01-13-2011 |
20110045145 | LOW-COST, SHELF-STABLE CHEESE SAUCE - A cheese sauce and meal kit including at least one pouch containing the cheese sauce. The cheese sauce exhibits desirable texture and mouth-feel, as well as desirable flavor and visual appearance. Further, the cheese sauce has a shelf-life of up to twelve months or more. The cheese sauce generally includes cheese solids present in an amount from about 10 weight percent or less, at least one non-cheese dairy, water, a natural preservative such as nisin, at least one phosphate, salt, oil, and a savory flavor profile. The cheese sauce can be processed using a pasteurization process, and packaged using a hot fill process. The cheese sauce can be packaged into pouches and the like for use with meal kits and side dishes. | 02-24-2011 |
20110076362 | Smart container - The present invention is for a smart container that allows consumers the ability to quickly and easily disassembled the container to allow families to extract the substance from the bottom of the container, so families can save food and money. The smart container is equip with a tamper proof label that has a seal to alert consumers when a label of the container has been broken or tampered with. The label for said container is applied to the hollow body member and the receptacle base member. The label has advertising indicia place on the container so as to be able to market the manufacturer's brand of goods. The smart container is also able to adjust the size of the container so as to save fridge and/or counter space, when the top portion of the container has been used. | 03-31-2011 |
20110097451 | HIGH RESOLUTION INK-JET PRINTING ON EDIBLES AND PRODUCTS MADE - Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround. | 04-28-2011 |
20110123679 | METHOD AND KIT FOR FLAVORING SNACKS - A method for flavoring a shaped snack has the steps of: providing an outer package, providing a tray sealed within the outer package, providing a plurality of shaped snacks arranged in the tray, and providing a flavoring package with a flavoring therein. The method also contains the steps of opening the outer package, removing the tray from the outer package, opening the flavoring package, applying the flavoring for the flavoring package to the shaped snacks while they are in the tray, re-inserting the tray into the outer package while the shaped snacks are in the tray, and agitating the outer package to distribute the flavoring. The flavoring package may be opened at any time prior to adding the flavoring to the shaped snacks. A kit for flavoring a plurality of shaped snacks is also described. | 05-26-2011 |
20110151061 | FOOD DECORATION - Various embodiments relate to a method and an arrangement for printing an indicium onto an edible media. In some embodiments, the film is affixed onto a support material. In various embodiments, the film comprises a chitosan polymer. In other embodiments, the film comprises a blend of protein, polysaccharides, and lipids instead of chitosan. | 06-23-2011 |
20110177206 | SYSTEMS AND METHODS FOR PROCESSING EGGS - A package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows. The eggs are arranged in the package so that a long axis of each egg in the package is tilted toward the back of the package so as to be at least slightly offset from vertical. In some embodiments, each of the eggs in the package may have information laser marked on it in substantially the same location as the other eggs in the package, and the eggs may be oriented in the package such that information marked on each egg faces substantially the same direction as the information marked on the other eggs in the package. Additionally, in some embodiments, each of the eggs in the package may have particular information marked on it, and each of the eggs in the package may be positioned in the package such that at least the particular information is visible upon opening the package, without altering a position of the egg. Further, in some embodiments, the eggs may be arranged in the package such that the long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row and/or such that the long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row. | 07-21-2011 |
20110177207 | SYSTEMS AND METHODS FOR PROCESSING EGGS - A package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows. The eggs are further arranged in the package so that a long axis of each egg in the package is offset no more than a particular number degrees from a long axis of each other egg in the package. Additionally, a package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows, wherein the eggs are further arranged in the package so that the long axes of all of the eggs in the package are substantially parallel. Further, a package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows, wherein eggs are arranged in the package such that long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row. In some embodiments, each of the eggs in a package may have particular information marked on it, and each of the eggs in the package may be positioned in the package such that at least the particular information is visible upon opening the package, without altering a position of the egg. Moreover, in some embodiments, each of the eggs in a package may have particular information marked on it, and each of the eggs in the package may be positioned in the package such that at least the particular information is visible upon opening the package, without altering a position of the egg. | 07-21-2011 |
20110177208 | SYSTEMS AND METHODS FOR PROCESSING EGGS - As disclosed herein, an egg may be laser marked such that a center point of particular information laser marked on the egg is located between the middle and an end of the egg and/or so that first information is laser marked on a first surface of the egg, and second information is laser marked on a second surface of the egg such that the second information faces a substantially different direction than the first information. Further, a package of eggs is disclosed wherein each of the eggs in the package has first information laser marked on it in substantially the same location as the other eggs in the package and the eggs are oriented in the package such that information laser marked on each egg faces substantially the same direction as the information laser marked on the other eggs in the package. In addition, each of the eggs in the package has second information laser marked on it in substantially the same location as the other eggs in the package, and, for each of the eggs in the package, the second information faces a substantially different direction than the first information. Further, a package of eggs is disclosed wherein at least two of the eggs in the package have different information laser marked on them. | 07-21-2011 |
20110206810 | Container Based Food Enclosing Items of Value - A food item which contains one or more digestible or non-digestible pharmaceutical items, confirmation tickets, or promotional prizes that provides an efficient and enjoyable means of delivery of items of value. Some examples of container based food items used to distribute items of value include but are not limited to fortune cookies and other food items constructed with hollow cavities inside. | 08-25-2011 |
20110206811 | SEMI-SOLID HONEY-BASED PRODUCTS - Provided are semi-solid honey-based compositions and honey-based products produced therefrom, which can be used, for example, as household sweeteners, candies and/or snacks, and exhibit several consistency variants, such as a soft and spreadable, jelly-like or spoonable product, solid and rubbery handleable product, all designed for rapid dissolution in hot aqueous media, and a snack bar variant having non-soluble, solid food bits such as nuts, fruit bits, cereals and the likes. Also provided are processes of manufacturing the semi-solid honey-based compositions. | 08-25-2011 |
20110229606 | Candy with randomized, hidden images for game playing - A candy for use as a game having multiple portions, e.g., layers or sections, bearing images of icons (messages, symbols, indicia, numbers, letters, etc.) which are revealed upon the consumption of the layers, or breaking away or consumption of sections. The images in the sequence of images on each candy are unpredictably (from the viewpoint of players) selected from a set of icons, and games such as Rock, Paper, Scissors may be played with two or more candies. In an alternate embodiment the icons are a heart, a bow and an arrow. If the candy is sectioned into break-away sections, then images are hidden from the opposing player(s) or all players by being located in recesses which become exposed when the sections are broken apart from each other or the main body of the candy. The break-away candy may have a vector or matrix geometry. If the candy is layered, the candy may be spherical with layers being concentric spherical shells with the images being printed on outside surfaces of the shells. Alternatively, the layered candy may be box shaped with layers being rectangular slabs and the images being deposited on the surfaces of the slabs or cast into the slabs. | 09-22-2011 |
20110250320 | Package with Indicia for Consumer Recall and Excitement - A package comprising a graphic representation of a face construct. The face construct can comprise a background forming a facial region, a first eye and a second eye, and text in the form of a plurality of letters that form a concave contour. A package for holding a food product having a nutrition fact statement printed thereon. The package further comprises a first notation positioned to identify at least one of the nutritional parameters and/or one of the ingredients of the nutrition fact statement, wherein the first notation comprises a symbol, logo, image, or text linking the nutritional parameter or the ingredient to a statement about the food product. Methods of increasing consumer recall, increasing consumer excitement, and educating consumers using packaging with a graphic representation of a face construct. | 10-13-2011 |
20110268848 | FOOD INGREDIENT SET FOR COOKING - A food ingredient set for cooking comprises at least one ingredient package unit including a food ingredient trimmed appropriately for convenient cooking. The at least one ingredient package unit is packaged separately according to a recipe procedure, a packing method and a storage method, the at least one ingredient package unit displaying the recipe procedure indication. | 11-03-2011 |
20110293793 | SYSTEMS AND METHODS FOR WINE TASTING AND THE MARKETING OF WINE, AND WINE PACKAGING USEFUL THEREWITH - New and unique systems and methods for distributing and marketing of wine are disclosed, and associated wine packaging. In one embodiment, several single-serving containers of differing wines are provided to a customer in a single package. Each individual container is associated with a reference code, but otherwise has no visible indicia to identify the particular wine contained therein. A data sheet, provided with the package or separately provided such as at an on-line website, identifies each wine by its reference code and provides particulars about the wine and for the placing of quantity orders, as desired. The customer would thus be able to objectively taste and compare a variety of wines in a convenient manner, identify each individual sample by its unique reference code after tasting, and further conveniently order wines of identified preference. | 12-01-2011 |
20110305802 | BREADING AND BATTER SYSTEMS AND METHODS TO PREPARE AND USE THE SAME - Breading and batter systems and methods to prepare and use the same. In at least one embodiment of a breading and batter system of the present disclosure, the system comprises at least one first package containing a known quantity of a breading, at least one second package containing a known quantity of a batter mix, wherein the known quantity of a breading and the known quantity of a batter mix are intended for consumption at a corresponding rate, and a third package sized and shaped to receive the at least one first package and the at least one second package, the third package configured to be transported commercially without damage to the at least one first package or the at least one second package. | 12-15-2011 |
20120003358 | Methods and Compositions for Reducing Sodium Content in Food Products - The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium. | 01-05-2012 |
20120021096 | NEW ENVIRONMENTALLY FRIENDLY FOOD PRODUCTS AND METHODS TO PRODUCE THEM - The invention relates to reducing or minimising the environmental footprint comprising a water footprint and a carbon footprint of a food product. | 01-26-2012 |
20120034347 | BITE-SIZE CARBOHYDRATE NUTRITIONAL PRODUCTS AND METHODS FOR USING SAME - Bite-size carbohydrate-based products and methods of using same are provided. In a general embodiment, the present disclosure provides a bite-size carbohydrate-based product comprises a carbohydrate source comprising a glucogenic:fructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate-based product coming from the carbohydrate source. Along with the carbohydrate source, the bite-size carbohydrate-based product further comprises a suitable amount of sodium. The bite-size carbohydrate-based products can be specifically designed and provided to an athlete for customized carbohydrate intake and portion control before, during and/or after exercising. | 02-09-2012 |
20120040057 | CONFECTIONERIES PROVIDING MOUTH-MOISTENING REFRESHMENT - The present invention relates to confectioneries that impart a mouth-moistening effect when orally consumed by an individual. Specifically, the confectioneries comprise compositions that include a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The confectioneries can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition. | 02-16-2012 |
20120040058 | CUSTOMIZED CHILDREN'S FEEDING SYSTEM AND METHODS OF USE THEREOF - Customized children's feeding systems and methods of using the customized children's feeding systems are provided, in a general embodiment, the present disclosure provides a packaged food product ( | 02-16-2012 |
20120045552 | INTERMEDIATE FOOD PRODUCT - An intermediate food product for the production of a fiber-enriched food end product by mixing and further processing it with a liquid-containing end product addition comprises dietary fibers made of insoluble fruit and/or vegetable fibers that are mixed with a base liquid. For this purpose, the intermediate food product is preportioned and packaged in a packaging that can be transported, stating an amount of the end product addition to be used which ensures a dietary fiber portion of at least 3.0 wt-% of the food end product. The dietary fibers and the base liquid are pretreated by applying shearing forces and have a paste-like consistency. | 02-23-2012 |
20120064197 | INTERACTIVE ASSEMBLY OF CUSTOMIZED NUTRITIONAL MEALS AND SNACKS - A method for assembling a nutritional meal and snack, and a package for the same, are presented. The method includes defining nutritional food and beverage groups within a recommended nutritional meal or snack, and providing food and beverage item options within each of the food and beverage groups. The method further includes associating a portion of a character image with each of the groups, and associating pictorial or graphic expressions of each of the character image portions to the food and beverage item options such that one expression of the character portion corresponds to one of the food and beverage options. A customer is allowed to choose one of the expressions such that a food and beverage item option for each of the food and beverage groups is chosen to form both of the nutritional meal or snack and a unique expression of a character image. | 03-15-2012 |
20120064198 | LABELS FOR PRODUCE - Described herein is a label for produce wherein the label comprises a facestock and a heat-activated adhesive having a viscosity at 100° C. of less than 4.5×10 | 03-15-2012 |
20120114802 | PROCESS FOR ADHERING AN EDIBLE PRINTED IMAGE TO A CHOCOLATE CONFECTION - A process is disclosed for adhering an edible printed image to a chocolate confectionery product. The process includes providing a transfer sheet having a transparent edible film applied thereon, printing a mirrored image on the transparent edible film using edible ink, applying a layer of a colloidal solution consisting essentially of titanium dioxide and a chocolate-compatible fat overlying the mirrored image. The colloidal solution forms an edible opaque layer with the mirrored image intermediate the transparent edible film and the edible opaque layer. The edible opaque layer is then adhered to a chocolate substrate, thereby affixing the image to the chocolate confectionery product. | 05-10-2012 |
20120164278 | SYSTEM AND METHOD FOR DETECTION OF A CONTAMINATED BEVERAGE - A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage. | 06-28-2012 |
20120164279 | SYSTEM AND METHOD FOR DETECTION OF A CONTAMINATED BEVERAGE - A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage. | 06-28-2012 |
20120171334 | CAPSULE SYSTEM FOR THE PREPARATION OF BEVERAGES BY CENTRIFUGATION - A capsule system for preparing beverages by centrifugation of a capsule in a centrifuging brewing device comprising: a set of different capsules ( | 07-05-2012 |
20120183650 | Packaged Food Product and Method of Packaging a Food Product - A method of packaging a moldable food product includes providing a base tray having a plurality of compartments arranged in an array, wherein each of the compartments has an interior space defining a volume for storing the moldable food product, an open end, and inter-compartmental walls extending from the open end on at least two sides; filling the compartments with the moldable food product, wherein the moldable food product is in a first phase; cooling the moldable food product in each of the compartments to increase a solidity of the moldable food product with respect to the first phase to allow the moldable food product to conform to the shape of the interior space of the compartment; and sealing the filled compartments so as to cover the open ends of the compartments. | 07-19-2012 |
20130011521 | BEVERAGE BREWING DEVICES - Capsules for holding in an interior space a portion of a product for preparing a food product include a first part ( | 01-10-2013 |
20130011522 | Novel method of making cocktails using tablets, a novel method of selling alcohol, and a novel kit. - A method to prepare a cocktail using a tablet that contains all the ingredients necessary so that it is capable, when added to a solvent that is comprised of water or a water/alcohol combination such that the alcohol portion is not more than 80% (v/v) (which is equivalent to 160 proof), of creating a flavored cocktail. A method of selling alcohol such that it is sold with a tablet just described. A Kit containing a bottle of alcohol and a tablet as described. | 01-10-2013 |
20130017296 | SYSTEMS AND METHODS FOR PROCESSING EGGS AND OTHER OBJECTS - A method for marking an egg shell wherein a laser beam is directed onto the egg shell so as to discolor an outer layer of the egg shell without etching substantially into layers of the egg shell underneath the outer layer. The laser delivers a spot with a power density below about 2000 watts/sq. in. and a depth of an etching of the egg caused by the laser marking process does not exceed about 25 microns. InkJet printing may be added to the laser marking process or used instead of laser marking. Eggs may be marked in-carton, on a packer conveyor or on an apparatus fed by a packer conveyor, with eggs uniformly oriented in the package prior to (and after) printing. Marking is done in-carton, on-conveyor whether the marking is by laser, by ink, or both. | 01-17-2013 |
20130022713 | SHAPED COOKIE INTERMEDIATES USING BAKE STABLE FILLINGS TO FORM VISUAL FEATURES - A cookie intermediate and a process for forming a cookie intermediate having a visual feature depicted on both a top surface and a bottom surface of the cookie intermediate. A cookie dough and an edible filling are substantially simultaneously extruded such that the edible filling is encased within the cookie dough to form a cookie rope. The cookie rope is sliced such that the edible filling is exposed on both a top and bottom surface of the individually sliced cookie intermediates. The extruder includes a die assembly that extrudes the edible filling in a desired shape or configuration such that after slicing, the edible filling displays a visual feature on the top and bottom surfaces of the cookie intermediate. | 01-24-2013 |
20130040020 | Methods and Compositions for Preparing Consumables with Optical Shifting Properties - Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ingestible. In response to a triggering event, physical or chemical, the chromic change agent changes color to provide information as to the history of the ingestible, either prior or contemporaneous with use. Depending on the use, the color change agent may be reversible or irreversible. Various solid or liquid ingestible compositions are provided for determining ingestible temperature, storage temperature, user temperature, light exposure, pH change, hydration or solvation change, mechanical stress, and the like, particularly in comestibles. Of particular interest are polydiacetylene polymers that may be formulated to provide compositions having numerous different color transition triggering mechanisms. The invention is also related to other chromic change agents that may be incorporated into ingestibles. | 02-14-2013 |
20130064929 | SUPPORT AND CAPSULE FOR PREPARING A BEVERAGE BY CENTRIFUGATION, SYSTEM AND METHOD FOR PREPARING A BEVERAGE BY CENTRIFUGATION | 03-14-2013 |
20130095213 | Texture and Flavor Enhancer and Use in Food Preparation - Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodium and/or sugar content without a decrease in saltiness and/or sweetness. | 04-18-2013 |
20130108739 | Method For Making a Two Component Beverage and Associated Two Compartment Container | 05-02-2013 |
20130156895 | Method for preparing a ground meat product and kit therefor - A method for preparing a ground meat product and a kit therefor is described and which includes the steps of providing and preparing an uncooked ground meat product; depositing the uncooked ground meat product in the internal cavity of a food product forming container; providing a rolling pin, engaging the rolling pin with the food product forming container so as to provide a densely packed ground meat layer having a given height dimension; removing the resulting uncooked ground meat layer from the internal cavity, and cooking the prepared, uncooked ground meat layer in a cooking appliance. | 06-20-2013 |
20130177675 | Image bearing novelty cupcake - The disclosure involves producing edible cupcakes, each cupcake having an image transfer film positioned on an inside surface of a conventional cupcake baking cup wrapper, the image transfer film having an image of an edible ink thereon, inserting cake batter into the cupcake baking cup wrapper, and baking the batter, for producing a finished cupcake, which melts the edible ink due to the elevated temperatures during baking and causes the image of the edible ink to be transferred upon a wall of the baked cupcake. When people in social groups randomly select the cupcakes, and peel away the cupcake wrappers, the images, which can be printed messages, are suddenly revealed to the surprised person and can be used in connection with entertaining contests or games. The images could also be graphic pictures suggesting seasons of the year or holidays, or messages of welcome. | 07-11-2013 |
20130209614 | FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE AND TEXTURE - The invention provides novel food compositions having a realistic meat-like appearance and texture. The compositions comprise from about 50 to about 98% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 2 to about 50% of one or more humectant plasticizers. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition. | 08-15-2013 |
20130236607 | DAILY MEAL PLANS AND CONTAINERS FOR THE SAME - A container for a prepackaged dietary daily meal plan comprises a hollow body portion. Individually prepackaged containers are configured to be received within the hollow body portion. The individually prepackaged containers each comprise an edible component of a dietary daily meal plan and each of the edible components has a predetermined caloric content. The edible components together provide a predetermined daily caloric content. The individually prepackaged containers comprise a first individually prepackaged container comprising a first edible component having a first caloric content (A), a second individually prepackaged container comprising a second edible component having a second caloric content (B), a third individually prepackaged container comprising a third edible component having a third caloric content (C), and a fourth individually prepackaged container comprising a fourth edible component having a fourth caloric content (D). The predetermined daily caloric content (E) is determined by the following relationship: E≧A+B+C+D. | 09-12-2013 |
20130236608 | BAG DEVICE - A bag device that includes a clip, a rod, one or more torsion springs and a bag. The clip has a front facing that a first plurality of buttons, a second plurality of buttons and a third plurality of buttons are disposed on. The first buttons include 12 month buttons each displaying a number 1 to 12 and can be depressed to indicate the month that the bag device is utilized. The second buttons include 4 week buttons each displaying a number 1 to 4 that can be depressed to indicate a week that the bag device is utilized. The third buttons include 7 day buttons each displaying a number 1 to 7 that can be depressed to indicate a day that the bag device is utilized. The bag can be a colored-coded freezer bag or a transparent freezer bag. | 09-12-2013 |
20130236609 | CAPSULE, BEVERAGE PRODUCTION MACHINE AND SYSTEM FOR THE PREPARATION OF A NUTRITIONAL PRODUCT - The present invention presents a capsule | 09-12-2013 |
20130280384 | IMAGE REGISTRATION ON EDIBLE SUBSTRATES - A method of making edible substrates that have an image registered on them in a consistent manner. The method comprises the steps of providing an edible substrate sheet, and an image source, wherein the image source has at least one image. Further, a trigger pulse signal is provided, which relays the frequency of a process element that is communicated to an image disposal device. The image disposal device uses the trigger pulse signal to determine when to dispose an image from the image source. Then an image is disposed on the edible substrate sheet with the image disposal device to form an image-disposed edible substrate sheet. And then a portion of the edible substrate sheet that comprises an image is separated into an individual piece. | 10-24-2013 |
20130309365 | Fortune Cookie with Edible Fortune - A cookie has a cookie batter that has been folded into the shape of a fortune cookie, with a piece of edible paper housed inside the folded cookie, the edible paper having a fortune written thereon in a non-toxic edible ink. | 11-21-2013 |
20130330442 | Substrate Structure Masking Treatment System And Method For Ingestible Product System And Method - A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure masking operations including projection of one or more impartments through one or more apertures of one or more masking structures onto the one or more portions of the one or more ingestible substrate structures to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 12-12-2013 |
20140030386 | COMESTIBLE PRODUCTS, APPARATUS AND METHODS FOR PRODUCTION THEREOF - The apparatus ( | 01-30-2014 |
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 |
20140079848 | FREEZABLE DAIRY PRODUCT - The invention concerns freezable dairy compositions comprising milk, processes for making such compositions and for freezing them, and their uses. The composition has an overrun of from 25% to 150%. | 03-20-2014 |
20140120214 | Comestibles and Portioning Means - A packaging method for solid, liquid and dry-powdered comestibles to mitigate a condition of human fatigue among others, with a gauging means including a portion of the container permitting a user to portion a quantity of comestible according to an estimated time-duration for biological activity for the quantity of comestible once it is ingested. | 05-01-2014 |
20140134298 | ACTIVELY RELEASED FOOD ADDITIVES - The present disclosure provides systems and methods for actively releasing food additives to deliver aromatic compounds to consumers during food or drink consumption. The food additives may be contained within an encapsulation layer. The encapsulation layer may be configured to release the food additives in response to being exposed to energy provided by an activation source proximate to the food additives. The activation source may be incorporated into, or connected with, an eating utensil or an oral implant. The activation source can be manually controlled by a consumer, can be controlled based on conditions near the food additives, or can be programmed with a release schedule that defines how and when food additives are to be released. | 05-15-2014 |
20140134299 | BEVERAGE PRODUCTION MACHINE AND METHOD - The present invention discloses a beverage production machine ( | 05-15-2014 |
20140141129 | DISPOSABLE CONTAINER WITH SIGNAL PRODUCING ELEMENTS - A disposable container for use with a system for dispensing a predetermined amount of a liquid. The container is filled with a dry beverage or the like and sealed, and has printed thereon using a metallic ink a plurality of lines or rings, each configured to generate a distinctive response to an imposed electromagnetic signal as a data bit detectable by a sensor proximate to the container. The sensor outputs to a processor a plurality of bits as a series of sequential bits. The processor initiates an action based on the sequence of bits. | 05-22-2014 |
20140154360 | METHOD FOR PRODUCING A MARKED MEAT PRODUCT - The invention relates to a method for producing a marked meat product. In order to provide a novel method for producing a marked meat product, which makes it possible to produce different marked meat products in a simple manner, wherein the enjoyment of consuming the meat products is not mitigated by the mark thereon, it is proposed with this invention that initially, an edible film is imprinted with food coloring. Subsequently, the imprinted film is applied to a quantity of meat, and finally, the meat, with the film applied thereto, is cooked. | 06-05-2014 |
20140178533 | SHRINK-WRAP LABELLING OF CRUSTACEAN CLAWS - A labelling system includes a dispensing apparatus to present respective cut and opened sleeves of shrink-wrap label stock material for insertion of claws of crustaceans, and a heating apparatus to apply heat to the sleeves to shrink the sleeves around the claws. A related method includes inserting a claw of a crustacean into a sleeve of shrink-wrap label stock material, and applying heat to the sleeve to shrink the sleeve around the claw. Another method involves providing a dispensing apparatus to present respective cut and opened sleeves of shrink-wrap label stock material to receive claws of crustaceans, and providing a heating apparatus to apply heat to the sleeves to shrink the sleeves around the claws. A seafood product may include a crustacean having a claw, the claw carrying a shrink-wrap label. | 06-26-2014 |
20140193543 | DECORATIVE HOLLOW CHOCOLATE CONFECTION WITH IMPROVED WRITABILITY - A chocolate confection has a surface that is coated to absorb an edible dye, the surface of the chocolate confection having a coarse sugar coating formed from one or more layers of a first solution having a high sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a low sugar to water ratio. | 07-10-2014 |
20140220184 | Cartridge for a Dispensing System - A cartridge is provided that comprises a housing. The housing is configured to maintain a pouch within the housing. The cartridge comprises a top and a bottom. The cartridge comprises at least one top mating member at the top of the cartridge and at least one bottom mating member at the bottom of the cartridge. The at least one top mating member is asymmetric with the at least one bottom mating member. Each mating member is configured to match with a corresponding mating member of a cartridge frame or rack. | 08-07-2014 |
20140220185 | PACKAGING COMBINATIONS - The present disclosure is directed to improved packaging combinations for the snack industry in particular. One such packaging combination includes a first package in which is stored a food item, and a second package, in which is stored a wipe, where at least a first surface of the second package includes an advertisement which is the same as the advertisement on the first package, the second package being attached to the first package by glue. In an alternate embodiment, the packages are connected edge to edge via a perforated seal aimed to facilitate easy detachment. In one aspect, a key feature is the morphing of the second package which does not contain a food item into almost an exact replica of the main package which does contain a food item, and which therefore serves as a mini replica. | 08-07-2014 |
20140242222 | Frozen pizza preparation package and method - A frozen pizza preparation package and method includes a prebaked frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the prebaked frozen pizza in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the prebaked frozen pizza and the sequence instructions. | 08-28-2014 |
20140242223 | Frozen pizza preparation package and method - A frozen pizza preparation package and method includes a frozen prebaked pizza crust, pizza toppings, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen prebaked pizza crust and pizza toppings in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the frozen prebaked pizza crust, pizza toppings and the sequence instructions. | 08-28-2014 |
20140272005 | Artisan Food Package And Method Of Manufacture - Artisan food packages and methods of packaging are described. The artisan food package includes an artisan food product cut into individualized portions and packaged in a manner to maximize freshness and shelf life. It is further handled and shipped in a way to further protect the product's freshness and shelf life. The systems and methods provide advantages in that the purchaser can receive an artisan food product that is typically only served in bulk quantities. This allows the purchaser to enjoy products that may not be practical to purchase in bulk quantities due to spoilage. Additionally, the systems and methods provide the purchaser with the option to diversify and purchase several different artisan food products in small, individualized portions simultaneously without incurring the significant costs associated with purchasing bulk quantities of all of the artisan food products separately. | 09-18-2014 |
20140272006 | FLAVOR SYSTEM AND METHOD FOR MAKING BEVERAGES - A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container. | 09-18-2014 |
20140287099 | Capsule With Messaging System - A capsule is provided with a body defining an interior space having an opening. A filter is disposed in the interior space to define an ingredients chamber. Ingredients are disposed in the ingredients chamber and a cover is disposed over the opening to seal the interior space. A messaging system is provided with the capsule to provide a desired message. | 09-25-2014 |
20140287100 | CONTROLLING RF APPLICATION IN ABSENCE OF FEEDBACK - An apparatus for applying electromagnetic energy to an object in a first energy application zone via at least one radiating element is disclosed. The apparatus may include at least one processor configured to cause the at least one radiating element to apply energy to the energy application zone at two or more MSEs; and adjust energy supplied to the at least one radiating element to follow changes in an MSE-dependent parameter, in absence of feedback from the energy application zone regarding the MSE-dependent parameter, based on data having been collected during energy application in a second energy application zone before the object is placed in the first energy application zone. | 09-25-2014 |
20140295031 | PACKAGING LAMINATE FOR A PACKAGING CONTAINER, AS WELL AS A PACKAGING CONTAINER PRODUCED FROM THE PACKAGING LAMINATE - A packaging laminate for a retortable packaging container which comprises a paper or paperboard layer and outer, liquid-tight, heat-resistant layers of plastic on both sides of the paper or paperboard layer. Between the paper or paperboard layer and the outer plastic layer, the packaging laminate has at least one additional layer of a material possessing tightness properties vis-à-vis gases. In order to improve the preconditions for providing the packaging laminate with decorative artwork of printing ink with good print quality, the paper or paperboard layer has, on its one side, a printable coating of pigment and binder or adhesive, and on its other side a coating of starch. | 10-02-2014 |
20140295032 | OPTICAL READABLE CODE SUPPORT AND CAPSULE FOR PREPARING A BEVERAGE HAVING SUCH CODE SUPPORT PROVIDING AN ENHANCED READABLE OPTICAL SIGNAL - An optically readable code support ( | 10-02-2014 |
20140302201 | Wine Additives for Improving the Taste, Aroma and Quality of Wine - The present invention provides compositions and methods of using these compositions to improve the taste, aroma and quality of wine. The compositions are aqueous solutions containing gelatin having a concentration of about 45 g/L to about 55 g/L, gum Arabic having a concentration of about 92 g/L to about 112 g/L and copper sulfate having a concentration of about 0.014 g/L to about 0.018 g/L or ascorbic acid having a concentration of about 223 g/L to about 273 g/L and gum Arabic having a concentration of about 46 g/L to about 56 g/L or gelatin having a concentration of 42 g/L to about 52 g/L, gum Arabic having a concentration of about 86 g/L to about 106 g/L, ascorbic acid having a concentration of about 9.9 g/L to about 11 g/L and potassium metabisulfite having a concentration of about 12 g/L to about 15 g/L. When added to a glass of wine, or in larger volumes to a bottle or cask of wine, it improves the taste by reducing the bitterness and acidity. The invention also provides kits containing these compositions for adding to wine before consumption. | 10-09-2014 |
20140322390 | GLUTEN-FREE DRY MIX COMPOSITION - Provided herein are gluten-free dry mix compositions, gluten-free and gluten-reduced food products, and methods for making said food products. | 10-30-2014 |
20140328977 | OPTICAL READABLE CODE SUPPORT AND CAPSULE FOR PREPARING A BEVERAGE HAVING SUCH CODE SUPPORT PROVIDING AN ENHANCED READABLE OPTICAL SIGNAL - An optically readable code support ( | 11-06-2014 |
20140335231 | Frozen pizza preparation package and method - A frozen pizza preparation package and method where the package incorporates a frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen pizza in a microwave oven followed by crisping the crust upon a stovetop heat source, disposable crisping means that allow crisping on a stovetop without having to clean a pan, a substantially flat transfer element that is one of a transfer substrate or a combination transfer substrate and disposable crisping means. The package provides for rapid and convenient preparation of a frozen pizza with a more crisp crust than with present frozen pizzas. | 11-13-2014 |
20140335232 | SYSTEM AND METHOD FOR THE PREPARATION OF COOLED EDIBLE PRODUCTS - A novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, e.g. in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream. | 11-13-2014 |
20140342050 | Imprinted Lollipop - An imprinted lollipop has one or more symbols imprinted on the stick portion of the lollipop and one or more symbols imprinted on the candy portion of the lollipop. The candy portion may be covered with an opaque or partially opaque wrapping to mask the imprint on the candy portion. | 11-20-2014 |
20140370158 | METHODS AND DEVICES FOR APPLYING PARTICULATES TO THE SURFACE OF MOLDED PRODUCTS - The invention provides molded products having particulates and a method and device for applying particulates to the surface of the molded products. In a general aspect, the molded product comprises an undistorted three-dimensional design and has particulates that do not distort the shape of the three-dimensional design. The molded product can be made by a method comprising filling a mold in a die roll with one or more particulates, filling the mold with a dough, compressing the dough into the mold, and releasing the compressed dough from the mold to form the molded product. | 12-18-2014 |
20150056332 | Beverage Packaging Configuration with a Short Fill Level for Mixed Drinks - Disclosed herein is a beverage packaging configuration whereby mix and base beverages are packaged in a single package, and the base beverage containers are not filled completely with the base beverage. The space within each base beverage container remaining above the base beverage volume provides space in the base container for the correct proportion of at least one mix beverage to be poured into the base beverage container to create a reproducible mixed drink. One exemplary embodiment provides for a single mix beverage container which contains a volume of mix beverage equally divisible between the volume remaining in a plurality of base beverage containers. Another exemplary embodiment includes more than one mix beverage container which may contain different mix beverages. This invention removes the necessity of transporting a dispensing apparatus, such as a shot glass or volumetric dispenser or measuring glass, and also removes the need for a separate cup or glass in which to mix the base and mix beverages together, as provided in U.S. Pat. No. 8,181,781. | 02-26-2015 |
20150056333 | NANOTECHNOLOGY SMART STICKER FOR USE WITH PERISHABLE FOODS - A “smart sticker” employing nanotechnology for determining the current state of raw meat for safe human consumption is provided. The sticker indicates the quality to the consumer by providing a color changing indicator on the sticker. The sticker employs carbon nanoparticles containing iron, which are placed on an underside portion of the sticker in contact with the raw meat. The nanoparticles serve as “bait” for the harmful bacteria. When pathogenic bacteria sense the presence of iron, it produces certain molecules to sequester the iron. Those molecules move to the area where the iron is present in the sticker, which can then determine the amount of pathogenic bacteria present in the meat by way of a chemical reaction with a particular ink containing a novel additive, which reacts with the molecules secreted by the pathogens. Once this interaction occurs, the ink changes color from, for example, blue to yellow. | 02-26-2015 |
20150056334 | BAKING KIT SYSTEM AND METHODS - Baking kit systems and methods, and in particular, baking kit teaching systems and methods are described. in some examples, a baking kit system includes: a plurality of discretely packaged ingredients in packets configured to be mixed together into a baking mixture, the packets including lower concentration ingredient packets and higher concentration ingredient packets (being respectively of lower and higher concentrations in the baking mixture); a container for retaining the ingredient packets; and a set of instructions providing steps for combining and baking the contents of the ingredient packets. In some further examples, the packets each include an indicium and the set of instructions provides steps for combing the contents of the ingredient packets according to the indicia. | 02-26-2015 |
20150072048 | METHOD FOR PREPARING A PET FOOD PRODUCT FOR A PET AND PET FOOD PRODUCT PREPARED USING THIS METHOD - The invention relates to a method for preparing a pet food product for a pet, in which pet-specific information is provided and processed, a set of pet-specific food compositions is created from the processed information on the basis of the processed pet-specific information, and a pet food product is produced on the basis of the set of pet-specific food compositions. According to the invention, the pet food product consists of a combination of a plurality of rations, each having an assigned time. | 03-12-2015 |
20150072049 | Beverage Brewing System - A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process. | 03-12-2015 |
20150086677 | METHOD AND APPARATUS FOR LASER MARKING OBJECTS - Embodiments of the present invention comprise an apparatus for laser marking individual objects with indicia at a marking station wherein a predetermined window exists during which each object can be marked as the objects are conveyed along at least one path at a predetermined speed, the apparatus comprising, at least first and second lasers positioned adjacent one or more paths configured to direct a laser beam onto the objects to mark the same with indicia as the objects pass through the marking station, with each of the first and second lasers marking alternate following objects as they pass through the marking station. | 03-26-2015 |
20150093475 | Method for Facilitating Selection of a Pet Food - A method for facilitating the selection of a pet food based on the nutrient sources. A first pet food product and a second pet food product can be provided. Each pet food product can be put in a package and each package can have a primary nutrient source region with protein source indicia and a secondary nutrient region with secondary nutrient source indicium. The protein source indicia on the first and second package can be different. The primary source region and the secondary source region can comprise great than about 50% of the area of the front side of the package. | 04-02-2015 |
20150118362 | Fully-Automatic Food Preparation Device, Machine Readable Data On Food Bearing Pouch And Initiation Of Food Preparation Via Mobile Device Reservation - The system and method for providing dynamic and static information on a label relating to a sealed package for cooking. The dynamic information can include data about the contents of the package which can include spoiling events or thawing which can impact the further processing of the contents, wherein the contents of the label can be used by itself and or with a user selected ready time to control the cooking of the sealed package. | 04-30-2015 |
20150132442 | System And Method For Food Delivery - A food delivery system includes a wrapper, a top bun, a beef patty, a slice of cheese, and a bottom bun. The beef patty has a bottom surface that is adjacent to a bottom portion of an internal surface of the wrapper. The slice of cheese is melted between a bottom surface of the top bun and a top surface of the beef patty. The bottom bun has a bottom surface that is adjacent to a top surface of the top bun and a top surface that is adjacent to a top portion of the internal surface of the wrapper. The wrapper is wrapped to form an enclosed package containing in sequential order the bottom bun, the top bun, the slice of cheese, and the beef patty. | 05-14-2015 |
20150132443 | PURIFICATION PROGRAM - A method for a mammal to remove toxins from the mammal's system, the method includes the steps of providing instructions for the mammal to ingest a set of substances periodically according to a set of instructions and to practice a set of wellness regimen periodically. The set of instructions comprises instructing the mammal to periodically ingest a predetermined amount of a rejuvenating substances providing the mammal with support of antioxidant activity, cytokine balance, detoxification, gastrointestinal and liver health; a predetermined amount of soluble dietary fiber substances; a predetermined amount of grasses; a predetermined amount of an antioxidant substances providing the mammal with support of antioxidant activities; predetermined amount of omega fatty acid substances and a predetermined amount of green tea. The set of wellness regimen comprises instructing the mammal to ingest a predetermined amount of water; to ingest food beverages selected from predetermined food and beverages; to exercise for a predetermined amount of time; and to manage stress. | 05-14-2015 |
20150140180 | FOOD PRODUCT AND METHOD OF MAKING SAME - An improved s'more-like food product allows the user to achieve the same taste profile as a conventional s'mores food product while greatly simplifying the preparation of the food product by the user. The improved s'more-like food product is pre-made such that the marshmallow element effectively “overwraps” the chocolate and graham cracker elements. This configuration provides a replica of a plain marshmallow, which is its aesthetic feature. That is, it looks like a traditional plain marshmallow which provides the consumer with some familiarity. However, this configuration is also functional in that it effectively eliminates mess during eating and provides a ready-to-heat product in a pre-made fashion which simplifies preparation of the s'more-like food product by the user. Edible wraps or cups can also be utilized to further enhance the eating experience and other flavors and other color variations for the food product can be provided depending on consumer preference. | 05-21-2015 |
20150305350 | Biscuit with Debossing on Top and Bottom - A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface. | 10-29-2015 |
20150313402 | METHOD OF DISPENSING A BEVERAGE, A BEVERAGE PREPARATION MACHINE, AND A SYSTEM - A method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet ( | 11-05-2015 |
20150351583 | FOOD OR BEVERAGE PRODUCTION SYSTEM - The invention concerns a system for preparing beverages comprising:—a container enclosing a beverage or food ingredient, wherein the container carries at least one dielectric or conductive pattern said pattern encoding information, and—a dispenser adapted for decoding information encoded by the at least one dielectric or conductive pattern carried by the container and for preparing a food or a beverage from the beverage or food ingredient enclosed in the container. | 12-10-2015 |
20150360840 | PACKAGED FOOD PRODUCT - A packaged food product may incorporate an angled back card to improve stability by providing an enlarged footprint when the package is standing upright, i.e., vertically oriented. The angled back card can provide a wider base of support between the front of the product and the back card to improve the ability of the package to be self-supporting in an upright position, i.e., to stand up reliably on a shelf without leaning on other structures for external support. The package may be generally dumbbell-shaped as viewed from the front and/or from other angles, and may comprise a center portion that is narrower and/or shallower than adjacent end portions. This may facilitate handling of the product by the consumer and also may help to provide the product with an impactful appearance and theme at retail when the product is viewed from the front and/or from other angles. The product may include high-protein food items, consistent with the theme established by the shape, and may include prominently-displayed information about the protein content of the food items. | 12-17-2015 |
20160021907 | INKJET PRINTING WITH EDIBLE INK - The present invention relates generally to printing processes. In particular the invention relates to processes for printing with edible inks. An aspect of the invention relates to printing an edible ink onto a material using an inkjet printing device. The material may be an edible material. The ink may comprise a colourant, at least 30% water, at least 25% carbohydrate sweeteners and be free from both diols and triols. A further aspect of the invention is a printed foodstuff obtainable by the process of printing edible ink onto a material. | 01-28-2016 |
20160023835 | EXPANDABLE GUSSETED SLEEVE FOR A POUCH - A method for heating an edible product enclosed within a pouch. The method includes placing the pouch within a sleeve having a wall extending between an open first end and a second end having a sleeve gusset. The edible product within the pouch is then heated causing the pouch to bulge due to an increase in pressure within the pouch. The bulging pouch pushes against the wall of the sleeve causing the sleeve to bulge and un-fold the sleeve gusset at the second end. The increased pressure within the pouch may also unseal at least one sealed vent on the pouch. Once heated, the pouch is torn open along one or more tear lines, thereby providing access to the edible content of the pouch. In some embodiments, the sleeve is reusable and included in a kit having two or more pouches. | 01-28-2016 |
20160058230 | BAKING SYSTEM - Packaged product comprising a food product to be cooked in a cooking device, the packaged product comprising identification means providing information to and readable by the cooking device related to a plurality of steps to be applied for cooking the food product according to a predetermined profile, such that, in particular the duration, the selection of the heating mode and the power level of each of the heating mode, optionally and additionally a cooling mode, are set for each one of these steps according to the type of product to be cooked. The heating mode for each step is selected amongst one or a combination of microwave heating, infrared heating, hot air convection or hot air impingement, the cooling mode being applied by one or a combination of sub-pressure cooling or air ventilation. | 03-03-2016 |
20160157668 | MACHINE AND SYSTEM FOR THE PREPARATION OF LIQUID PRODUCTS USING CAPSULES - A machine for preparing liquid food products using capsules includes a dispensing assembly having a first part and a second part designed to define an infusion chamber between them, a loading arrangement for the insertion of the capsule, an actuation system, a control system, and an arrangement for heating the fluid. A processor of the control system is prearranged for controlling at least the heating arrangement and the feeding arrangement. Encoded instructions contained in a memory of the control system has sets of brewing information that are differentiated from each other according to a type of capsule. The processor is prearranged for comparing an image acquired by an optical sensor device with reference images of the capsules that are encoded in the memory and for associating a set of brewing information to a corresponding type of capsule to select an operation mode. | 06-09-2016 |
20160185085 | BLEND AND FILM EXHIBITING RESISTANCE TO INK ABRASION - A polymer blend comprises a propylene-based homopolymer or copolymer in an amount of from 75 to 95 weight percent, and an olefin block copolymer (OBC) in an amount of from 5 to 25 weight percent, based total blend weight. The polymer blend, and films having outer printed layers containing the blend, provide enhanced ink abrasion resistance. The OBC is an ethylene/α-olefin copolymer having hard and soft segments. Multilayer film made using the blend can be used for food packaging, and may optionally be heat shrinkable. | 06-30-2016 |
20160194129 | SYSTEM AND METHOD FOR DISPLAYING FOOD ITEMS | 07-07-2016 |
20160194148 | BEVERAGE BREWING DEVICES | 07-07-2016 |
20170233164 | Cooking Bag With Removable Print Web | 08-17-2017 |