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Articles on this Page
- 06/22/17--05:00: _OVEN SYSTEM FOR PRE...
- 06/22/17--05:00: _RECONSTITUTED PLANT...
- 06/22/17--05:00: _EASY OPEN FLOW WRAP...
- 06/22/17--05:00: _CONTAINER FOR FOOD ...
- 06/22/17--05:00: _Capsule For Prepari...
- 06/22/17--05:00: _A Beverage Cup for ...
- 06/22/17--05:00: _NOVEL ORGANOLEPTIC ...
- 06/22/17--05:00: _Quantitative In-Sit...
- 06/29/17--05:00: _Microwavable Pancak...
- 06/29/17--05:00: _SWEETENED DAIRY PRO...
- 06/29/17--05:00: _APPARATUS FOR PRODU...
- 06/29/17--05:00: _APPARATUS AND METHO...
- 06/29/17--05:00: _METHOD TO PRODUCE A...
- 06/29/17--05:00: _PET TREAT
- 06/29/17--05:00: _VEGETABLE AND FRUIT...
- 06/29/17--05:00: _PIZZLE STICK KABOB ...
- 06/29/17--05:00: _SINGLE-SERVE CAT FO...
- 06/29/17--05:00: _Novel Dye and Aroma...
- 06/29/17--05:00: _COMPOSITION COMPRIS...
- 06/29/17--05:00: _FLAVOUR COMPOSITION
- 06/22/17--05:00: OVEN SYSTEM FOR PRESSED FOOD ITEMS
- 06/22/17--05:00: EASY OPEN FLOW WRAPPERS
- 06/22/17--05:00: CONTAINER FOR FOOD ITEMS
- 06/22/17--05:00: Capsule For Preparing A Beverage Such As Coffee And The Like
- 06/22/17--05:00: A Beverage Cup for Coffee or the Like
- 06/22/17--05:00: Quantitative In-Situ Texture Measurement Apparatus and Method
- 06/29/17--05:00: Microwavable Pancake Mixes and Methods of Preparing Pancakes
- 06/29/17--05:00: APPARATUS FOR PRODUCING A FOOD PRODUCT
- 06/29/17--05:00: APPARATUS AND METHOD FOR THE DECORATION OF FOODSTUFFS
- 06/29/17--05:00: PET TREAT
- 06/29/17--05:00: VEGETABLE AND FRUIT KABOB PET TREAT
- 06/29/17--05:00: PIZZLE STICK KABOB PET TREAT
- 06/29/17--05:00: SINGLE-SERVE CAT FOOD PRODUCT AND METHODS FOR SAME
- 06/29/17--05:00: Novel Dye and Aroma System for Plant and Plant Product Enhancement
- 06/29/17--05:00: COMPOSITION COMPRISING CASEIN FIBRILS
- 06/29/17--05:00: FLAVOUR COMPOSITION
Embodiments of the invention described herein thus provide systems and methods for creating a pressed food item in an oven cooking cavity. The oven system is secured within the oven cooking cavity and is not dependent upon oven door movement or any other oven function. An upper platen is configured to move up and down with respect to a lower platen in order to press a food item during the cooking process. The lower platen is generally secured with respect to the oven interior, whether to a jet plate, to an oven wall, or to a frame that is secured within the oven. The upper platen moves along a vertical support system. When the oven system is not in use to create a pressed food item, the upper platen can remain in a lowered position so that the oven may be used without the pressing features described.
The present invention relates to a plant-based wrapping paper for wrapping food. The plants (raw materials) may be fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said wrapping paper, its use for wrapping food or its use as packaging material.
Easy open flow wrappers are provided that include a flexible wrapper body formed from a flexible wrapper body film, the flexible wrapper body having a front panel and a back panel sealed together along one longitudinal seam and two lateral end seams containing a product therein. At least one line of weakness (24) substantially extends around a portion of the flexible wrapper body to define a removable portion (28) of the flexible wrapper body, such that application of a separation force upon the removable portion separates the removable portion from the flexible wrapper body at the at least one line of weakness and forms an opening in the flexible wrapper body. A flexible film member (26) is disposed over and extending beyond the at least one line of weakness, in which the flexible film member is configured to prevent pre-separation of the removable portion from the flexible wrapper body.
A combination of a container and a plurality of food items nested within the container may include base and a first cavity in the base. A first food item may be nested in the first cavity. The first food item may include a decorated section. The first food item may include a disposable wrapper having an exposed upper wrapper edge. The container may include a lid moveable between a closed position and an open position. A first retainer may be on the lid. When the lid is in the closed position the first retainer may overlie a first portion of the upper wrapper edge. When the container is inverted with the lid in the closed position relative axial movement between the first food item and the first cavity may be limited by contact between the first retainer and the upper wrapper edge.
The invention relates to a capsule for the preparation of a beverage in a beverage preparation device. The capsule has a flange which is partially made of paper and partially made of polymer. The polymer is essentially arranged on the flange to cover at least partially the paper part and so to improve the inside tightness of the capsule, in particular, to prevent air enters inside the capsule via folds and creases.
A cup comprises a container having a flat bottom wall pierceable by a needle, a filter has a flat filter bottom supported on or sufficiently close to the flat bottom to allow the needle to push part of the flat filter bottom upwards to form a beverage collection chamber, a lid having an outer sidewall and a sloped inner sidewall to transform the brewing pressure in the cup into radial outward force acting on the outer sidewall to impart rigidity to the lid during brewing, and a pressure sensitive adhesive O-ring between the horizontal wall of the lid and the container rim. The cup may comprise a pressurization chamber enclosed by the outer sidewall, inner sidewall and a top film and adapted to become pressurized and expanded when hot water is injected into the cup, thereby imparting rigidity to the lid and improving the seal to the container.
The present invention is directed to novel organoleptic compounds, a process of augmenting, enhancing or imparting taste to a material selected from the group consisting of a foodstuff, a chewing gum, a dental product, an oral hygiene product and a medicinal product comprising the step of incorporating an olfactory acceptable amount of such novel organoleptic compounds, and a process of improving, enhancing or modifying a fragrance composition through the addition of an olfactory acceptable amount of such novel organoleptic compounds.
A measurement apparatus and method for in-situ quantitative texture measurement of a food snack. The apparatus includes an acoustic capturing device and a data processing unit. The physical interaction in the mouth with saliva, when a human being eats/drinks a food snack, sends pressure waves that propagate through the ear bone and produce an acoustic signal. The acoustic capturing device records and forwards the signal to a data processing unit. The data processing unit further comprises a digital signal processing module that smoothens, transforms and filters the received acoustic signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Another method includes a food snack fingerprinting using an in-situ quantitative food property measurement.
Pancake mixes comprising at least one type of whole grain flour, at least one natural sweetener, at least one fat and a leavening system are provided herein. Packaged food products comprising single-serving containers containing said pancake mixes, as well as methods of preparing pancakes, are also provided. The pancakes described herein are preferably 100% whole grain and free from preservatives and/or artificial colorings.
The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt.
An apparatus for producing a food product is disclosed. The apparatus comprises: an enclosed vessel for holding the food product, the vessel having a first end wall, a second end wall opposite to the first end wall, and a side wall between the first and second end walls; a first agitator rotatably mounted to the first end wall, the first agitator extending inside the vessel towards the second end wall; and a second agitator rotatably mounted to the second end wall, the second agitator extending inside the vessel towards the first end wall. The first agitator is unsupported by the second end wall, and the second agitator is unsupported by the first end wall.
The present invention provides a wafer product decorating apparatus comprising a laser, a collimator, at least one galvanometer driven mirror, and an aspheric scan lens, the apparatus being positionable relative to the wafer product to be decorated wherein the apparatus is configured to provide a laser beam having a spot size of from 100 to 750 μm in diameter on the surface of the product to be decorated and a substantially flat focal plane, characterised in that the focal plane has a depth of field of from 5 mm to 20 mm and that the focal plane of the laser beam is from 5 mm to 30 mm above or below the surface of the product to be decorated. The invention also provides a process for decorating a wafer product.
This disclosure describes a simple, low cost method to produce a modular dry mix that can easily be modified and customized to produce a wide range of easy to aerate, no ice cream machine needed, ice cream and frozen dairy and non-dairy desserts and products made by this process. The method relies on successive simultaneous particle size reduction and blending steps without the use of traditional mix drying operations. The formulations produced by this process are modular and allow quick and simple ingredient substitutions to create distinct finished products. The process yields mixes that produce stronger, more stable foams that don't leave an oily mouth feel. The disclosure also includes a formulation and process used to make ice cream, and related frozen dairy and non-dairy desserts at room temperature in one step where the ingredients do not need to be aged, or homogenized, and aeration occurs without the need for simultaneous cooling or freezing. The process allows the end-user to control and vary the texture, freezing rate, melting point and eating qualities of the product without the use of traditional, home or industrial ice cream machines and a product made by this process. A product produced from this mix consists of a (protein-concentrate and emulsifier)—stabilized, protein-based foam created by combining a powder mix with one or a combination of a large range of above freezing temp liquids then immediately whisking the mixture at room temp to a target overrun without pre-aging, and then freezing that product statically till desired hardness is achieved. The main execution of this process involves the use of dry powders that are transported and sold dry and then reconstituted by the end user before they are combined without pre-treatment, freezing homogenization or aging. The manufacturing process offers significant advantages over current dry mix production methods which require significant upfront investment and produce hard to customize mixes. The formulation and finished product making portions of the invention offer significant improvement over existing manufacturing methods for frozen desserts and dessert mixes that require simultaneous freezing and aeration in terms of cost, convenience, customizability, shelf-stability and environmental impact.
A composition and process for making pet food treats is described herein. Auxiliary ingredients are combined to form a meat mixture. The meat mixture is formed into portions. The portions of meat mixture are positioned on a chew stick that comprises rawhide. The pet treat gives the appearance of a grilled shish kabob, where the meat portions are meant for initial taste, while the chew stick will provide the dog with a longer-lasting chewing portion.
A composition and process for making pet food treats is described herein. Auxiliary ingredients are combined to form a plant mixture. The plant mixture is formed into portions. The portions of plant mixture are positioned on a chew stick that comprises rawhide. The pet treat gives the appearance of a grilled shish kabob, where the plant portions are meant for initial taste, while the chew stick will provide the dog with a longer-lasting chewing portion.
A process for making pet food treats including a base material, the treats themselves and a processing system for making the treats. The auxiliary ingredients are combined to form a foodstuffs mixture. Portions of the foodstuffs mixture are formed. The portions of foodstuffs mixture are positioned on a chew stick that comprises pizzle stick. The pet treat gives the appearance of a grilled shish kabob, where the meat portions are meant for initial taste, while the chew stick will take provide the dog with a longer-lasting chewing portion.
Cat food products are provided. The cat food product may comprise a single sealed container comprising 10 g to 40 g of a complete and balanced semi-moist or wet cat food, or may comprise a plurality of such sealed containers. Methods of providing a cat food are also provided and comprise filling a container with from 10 g to 40 g of a complete and balanced semi-moist or wet cat food and sealing the container.
A formulation consisting of a food-grade dye and a plant aroma cocktail is uptaken by plants and flowers and fruit. The improved aroma profile and color make the plant or it's flowers or it's fruit more desirable for consumption or viewing with an enhanced aroma.
The present invention relates to protein compositions. In particular, the invention relates to a method for the production of a composition comprising casein fibrils. Further aspects of the invention area composition comprising casein fibrils, the use of such a composition and a food product comprising the composition.
A storage-stable, flavour composition, wherein said composition comprises a plurality of particles dispersed in a non-aqueous dispersing medium, said particles consisting of a first particle population of encapsulated flavour oil, and a second particle population of micronized acidulant particles.