Abrégé

The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.

Classes IPC  ?

• A23L 5/20 - Préparation ou traitement des aliments ou produits alimentaires en général; Aliments ou produits alimentaires ainsi obtenus; Leurs matériaux Élimination de constituants indésirables, p.ex. désodorisation ou détoxication
• A21D 13/02 - Produits obtenus à partir de farine complète; Produits contenant du son ou du grain moulu grossièrement
• A23L 5/10 - Procédés généraux de cuisson des aliments, p.ex. par rôtissage ou friture
• A23L 7/00 - Produits dérivés des céréales; Produits à base de malt; Leur préparation ou leur traitement
• A23L 7/10 - Produits dérivés des céréales
• A23L 7/117 - Flocons ou autres formes de produits prêts à consommer; Produits semi-finis ou partiellement finis à cet effet
• A23L 7/13 - En-cas ou similaires obtenus par friture d'une pâte de céréales façonnée
• A23L 19/18 - Produits grillés ou frits, p.ex. amuse-gueule ou pommes chips
• A23L 33/21 - Adjonction de substances essentiellement non digestibles, p.ex. de fibres diététiques
• A23L 33/22 - Parties fibreuses broyées de plantes, p.ex. bagasse ou pulpe

Abrégé

A gel system formulation and method for making thereof that includes a hard fat, liquid fat, and methyl cellulose, which when incorporated into vegan meat alternative formulations more closely resembles meat-based counterparts in appearance, taste, texture, and quality.

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23L 13/40 - Produits à base de viande; Farine de viande; Leur préparation et leur traitement contenant des additifs
• A23L 27/00 - ALIMENTS, PRODUITS ALIMENTAIRES OU BOISSONS NON ALCOOLISÉES NON COUVERTS PAR LES SOUS-CLASSES OU ; LEUR PRÉPARATION OU TRAITEMENT, p.ex. CUISSON, MODIFICATION DES QUALITÉS NUTRITIVES, TRAITEMENT PHYSIQUE ; CONSERVATION DES ALIMENTS OU PRODUITS ALIMENTAIRES EN GÉNÉRAL Édulcorants artificiels; Sels de table; Substituts diététiques du sel; Leur préparation ou leur traitement

Abrégé

A food package (10) includes first and second pouches (12, 34) and a retaining sheet (48) that removably secures the second pouch at an outer surface of the first pouch. The first pouch includes an opening element (32) that provides access to the first pouch when a user performs an opening action on the first pouch. The retaining sheet includes a first portion (54) adhered along an upper region (28) of the first pouch, a second portion (56) adhered along a lower region (30) of the first pouch, and a third portion (58) between the first and second portions that engages the second pouch to secure the second pouch between the retaining sheet and the first pouch. A perforated region (60) connects the first and third portions and is configured to separate the third portion from the first portion when the user performs the opening action to at least partially release the second pouch from the first pouch.

Classes IPC  ?

• B65D 33/00 - MANUTENTION; EMBALLAGE; EMMAGASINAGE; MANIPULATION DES MATÉRIAUX DE FORME PLATE OU FILIFORME ÉLÉMENTS D'EMBALLAGE; PAQUETS - Parties constitutives ou accessoires pour sacs ou sachets
• B65D 63/10 - MANUTENTION; EMBALLAGE; EMMAGASINAGE; MANIPULATION DES MATÉRIAUX DE FORME PLATE OU FILIFORME ÉLÉMENTS D'EMBALLAGE; PAQUETS Éléments d'emballage flexibles allongés, p.ex. courroies pour lier ou pour soutenir des objets Éléments filamenteux, p.ex. cordons, fils ou fils métalliques; Jonctions de leurs extrémités
• B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet

Abrégé

A sliced deli-style, meat-based plant proteins that mimics its meat-based counterpart are described herein are prepared through a composition and method that associate protein components in a manner that can be uniquely processed effective to produce a meat analogue from plant proteins that closely resembles sliced deli-style meats in appearance, taste, texture, and quality. When both the select compositional features and the select processing system parameters are combined, the resulting product achieves thin and elongated slices that have a grainy texture resembling, for instance, sliced roast beef or sliced turkey.

Classes IPC  ?

• A23J 3/14 - Protéines végétales
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion

Abrégé

A food package (100) includes a lay-flat pouch (11) and a fastening member (136). The lay-flat pouch has a first compartment (112) and a second compartment (114) defined by a first side seal (120) and an intermediate seal (116) extending from the first side seal. The pouch includes a fold seam (132) extending along the intermediate seal. The pouch is arranged in a folded configuration with the first compartment disposed adjacent to the second compartment and a first portion of the first side seal and a second portion of the first side seal cooperate to define a base of the pouch. The fastening member attaches the first compartment to the second compartment.

Classes IPC  ?

• B65D 30/22 - Sacs, sachets ou réceptacles analogues caractérisés par leur forme ou leur conception à plusieurs compartiments
• B65D 81/32 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer plusieurs matériaux différents qui doivent être maintenus séparés avant d’être mélangés

Produits et services

Association services, namely, promoting the interests of persons who have participated in fellowship programs operated or funded by a private foundation; administration of a program to assist persons who have participated in fellowship programs to network, educate, and collaborate on issues that impact children, families, and communities

Produits et services

Association services, namely, promoting the interests of persons who have participated in fellowship programs operated or funded by a private foundation; administration of a program to assist persons who have participated in fellowship programs to network, educate, and collaborate on issues that impact children, families, and communities

Produits et services

Association services, namely, promoting the interests of persons who have participated in fellowship programs operated or funded by a private foundation; administration of a program to assist persons who have participated in fellowship programs to network, educate, and collaborate on issues that impact children, families, and communities

Produits et services

Charitable services, namely, organizing and conducting volunteer outreach programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; charitable services, namely, organizing and conducting volunteer programs and community services programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media Charitable fundraising services, namely, raising funds for programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; providing grants to nonprofit organizations involved in community engagement; providing grants, educational scholarships and financing for programs in the fields of health, family economic security, early childhood education and higher education, racial equity, leadership development, media and narrative change, philanthropy and volunteerism, community development, child development, health and welfare Arranging and conducting educational conferences to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; arranging and conducting educational conferences, seminars and workshops in the field of health, family economic security, early childhood education and higher education, racial equity, leadership development, philanthropy and volunteerism, community development, child development, health and welfare

Produits et services

Charitable services, namely, organizing and conducting volunteer outreach programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; charitable services, namely, organizing and conducting volunteer programs and community services programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media Charitable fundraising services, namely, raising funds for programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; providing grants to nonprofit organizations involved in community engagement; providing grants, educational scholarships and financing for programs in the fields of health, family economic security, early childhood education and higher education, racial equity, leadership development, media and narrative change, philanthropy and volunteerism, community development, child development, health and welfare Arranging and conducting educational conferences to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; arranging and conducting educational conferences, seminars and workshops in the field of health, family economic security, early childhood education and higher education, racial equity, leadership development, philanthropy and volunteerism, community development, child development, health and welfare

Produits et services

Charitable services, namely, organizing and conducting volunteer outreach programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; charitable services, namely, organizing and conducting volunteer programs and community services programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media Charitable fundraising services, namely, raising funds for programs designed to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; providing grants to nonprofit organizations involved in community engagement; providing grants, educational scholarships and financing for programs in the fields of health, family economic security, early childhood education and higher education, racial equity, leadership development, media and narrative change, philanthropy and volunteerism, community development, child development, health and welfare Arranging and conducting educational conferences to promote racial healing, advance racial equity, and bridge racial gaps in the areas of education, health, juvenile justice, the economy, and the media; arranging and conducting educational conferences, seminars and workshops in the field of health, family economic security, early childhood education and higher education, racial equity, leadership development, philanthropy and volunteerism, community development, child development, health and welfare

Abrégé

A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.

Classes IPC  ?

• A21D 2/14 - Composés organiques oxygénés
• A21D 2/26 - Protéines
• A21D 10/04 - Pâtes lisses
• A23L 33/17 - Acides aminés, peptides ou protéines

Abrégé

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.

Classes IPC  ?

• A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
• A23L 7/126 - En-cas ou similaires obtenus par amalgame, façonnage ou compactage de céréales ou de morceaux de céréales, p.ex. barres de céréales
• A23L 29/212 - Amidon; Amidon modifié; Dérivés d'amidon, p.ex. esters ou éthers
• A23L 29/30 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des hydrolysats d'amidon, p.ex. de la dextrine
• A23P 10/20 - Agglomération; Granulation; Mise en comprimés

Produits et services

Human resource consulting relating to practices that impact diversity, equity and inclusion; business organization consulting focusing on structuring organizational change related to diversity, equity and inclusion; providing business data analysis and market analysis to increase knowledge and skills in the field of advancing racial equity in the corporate sector Conducting training program courses in the field of diversity, equity and inclusion; educational services, namely, providing workshops and program courses to increase knowledge and skills in the field of advancing racial equity in the corporate sector

Abrégé

A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.

Classes IPC  ?

• A23J 3/16 - Protéines végétales à partir de soja
• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion

Abrégé

A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining the first mixture, water, wheat flour, sweetener, protein isolate, a leavening agent, and salt. The second mixture is mixed for a second period of time, and then baked to form the food product.

Classes IPC  ?

• A23G 9/50 - Produits avec des supports comestibles ou non comestibles, p.ex. des cornets
• A21D 13/45 - Gaufres

Abrégé

Described herein is a smoothie powder composition comprising from about 20 wt% to about 50 wt% of a protein powder, from about 30 wt% to about 60 wt% total of one or more fruit and/or vegetable powders, and psyllium husk. The smoothie powder composition can be mixed with water to provide a convenient, on-the-go smoothie beverage.

Classes IPC  ?

• A23L 2/39 - Compositions sèches
• A23L 2/395 - Compositions sèches sous une forme ou une présentation particulières
• A23L 19/00 - Produits à base de fruits ou de légumes; Leur préparation ou leur traitement
• A23L 33/17 - Acides aminés, peptides ou protéines
• A23L 33/185 - Protéines d’origine végétale
• A23L 33/19 - Protéines du lait
• A23P 10/40 - Fabrication de poudres à écoulement libre ou instantanées, c. à. d. de poudres reconstituées rapidement par l’ajout d’un liquide

Abrégé

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

Classes IPC  ?

• A23G 3/42 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p.ex. des polysaccharides
• A23G 3/54 - Produits composites, p.ex. en couches, enrobés, fourrés
• A23L 7/126 - En-cas ou similaires obtenus par amalgame, façonnage ou compactage de céréales ou de morceaux de céréales, p.ex. barres de céréales
• A23L 25/00 - Aliments contenant principalement des noix ou des graines; Leur préparation ou leur traitement
• A23G 3/44 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines

Abrégé

The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.

Classes IPC  ?

• A23L 2/39 - Compositions sèches
• A23C 21/04 - Petit-lait; Préparations à base de petit-lait contenant des composés d'origine non laitière en tant que sources de matières grasses ou de protéines
• A23C 21/08 - Petit-lait; Préparations à base de petit-lait contenant d'autres additifs organiques, p.ex. des produits végétaux ou animaux
• A23C 21/10 - Petit-lait; Préparations à base de petit-lait contenant des additifs inorganiques

Abrégé

An assembly (10) is disclosed. The assembly (10) includes a container (14) and a utensil (16). The container includes a bowl portion defined by a bottom wall and a side wall extending from the bottom wall. The side wall and the bottom wall are each defined by an inner surface that forms a cavity of the bowl portion. The utensil is disposed within the cavity and is removably-secured to the inner surface of the side wall that defines the bowl portion of the container. An assembly is also disclosed. The assembly includes the first container (14), the utensil (16) and a second container (20). The second container (20) includes a second bowl portion defined by a bottom wall and a side wall extending from the bottom wall. The side wall and the bottom wall of the second bowl portion are each defined by an inner surface that forms a cavity of the second bowl portion. The first container is disposed within the cavity of the second bowl portion and partially closes out an opening formed by formed by an upper end of the side wall of the second bowl portion to define: a first opening (62a) formed by the upper end of the side wall of the second bowl portion and an outer surface of the first container; and a second opening (62b) formed by the upper end of the side wall of the second bowl portion and an outer surface of the first container. A method is also disclosed.

Classes IPC  ?

• B65D 51/24 - Fermetures non prévues ailleurs combinées avec dispositifs auxiliaires pour des buts autres que la fermeture
• B65D 77/04 - Objets ou matériaux enfermés dans plusieurs réceptacles disposés les uns dans les autres
• B65D 77/24 - Garnitures ou accessoires ajoutés ou incorporés durant le remplissage des réceptacles
• B65D 71/20 - Rainures ou ouvertures le long de la ligne de pliage du corps tubulaire
• B65D 81/32 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer plusieurs matériaux différents qui doivent être maintenus séparés avant d’être mélangés
• B65D 77/20 - Fermetures des réceptacles formées après remplissage en appliquant des couvercles ou chapeaux séparés
• B65D 51/28 - Fermetures non prévues ailleurs combinées avec dispositifs auxiliaires pour des buts autres que la fermeture avec réceptacles auxiliaires pour objets ou matériaux supplémentaires

Abrégé

A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.

Classes IPC  ?

• C07C 41/40 - Séparation; Purification; Stabilisation; Emploi d'additifs par changement de l'état physique, p.ex. par cristallisation
• C07C 41/42 - Séparation; Purification; Stabilisation; Emploi d'additifs par changement de l'état physique, p.ex. par cristallisation par distillation
• C07C 43/23 - Ethers une liaison sur l'oxygène de la fonction éther étant sur un atome de carbone d'un cycle aromatique à six chaînons contenant des groupes hydroxyle ou O-métal
• A23L 5/20 - Préparation ou traitement des aliments ou produits alimentaires en général; Aliments ou produits alimentaires ainsi obtenus; Leurs matériaux Élimination de constituants indésirables, p.ex. désodorisation ou détoxication

Abrégé

MM) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff conduit (26, 36). The first foodstuff (F1) includes water, red dye #3, natural smoke flavor, bacon flavor, soy isolate, wheat gluten, native tapioca starch, wheat protein texturizer, and megacell-80 texturizer, in combination with other elements. The second foodstuff (F2) includes water, starch, egg whites, soy protein isolate, bacon flavor paste and bacon type flavor, and soy oil, in combination with other elements. The first foodstuff (F1 ) and the second foodstuff (F2) provided a non-homogenous, marbled appearance when the second foodstuff is injected into the first foodstuff to provide a vegetarian foodstuff having the appearance and flavor of natural bacon.

Classes IPC  ?

• A23L 5/40 - Coloration ou décoloration des aliments
• A23L 33/10 - Modification de la qualité nutritive des aliments; Produits diététiques; Leur préparation ou leur traitement en utilisant des additifs
• A23P 30/20 - Extrusion
• A23P 30/25 - Co-extrusion de produits alimentaires différents
• A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion

Abrégé

Snack bars incorporating a prebiotic, probiotic and natural fibers, and methods of making such snack bars are described herein. The snack bar may incorporate waxy grains held together by a binder comprising inulin and may be enrobed with a yogurt coating. The methods may include mixing inulin into a binder syrup at low temperature and a slab-bake process for reducing water activity.

Classes IPC  ?

• A23L 7/126 - En-cas ou similaires obtenus par amalgame, façonnage ou compactage de céréales ou de morceaux de céréales, p.ex. barres de céréales
• A61K 35/74 - Bactéries
• A61K 35/747 - Lactobacilles, p.ex. L. acidophilus ou L. brevis
• A23L 7/196 - Produits dans lesquels la forme originale granulaire est maintenue, p.ex. riz précuit
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement
• A23L 33/135 - Bactéries ou leurs dérivés, p.ex. probiotiques
• A23L 33/21 - Adjonction de substances essentiellement non digestibles, p.ex. de fibres diététiques

Abrégé

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non- sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.

Classes IPC  ?

• A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
• A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
• A23L 7/191 - Traitement ultérieur des céréales soufflées, p.ex. enrobage ou salage
• A23P 20/15 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides
• A23G 3/34 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication
• A23G 3/20 - Appareils à enrober ou fourrer les sucreries ou la confiserie
• A23G 4/02 - Appareils spécialement adaptés à la fabrication ou au traitement du chewing-gum
• A23G 3/26 - Appareils à enrober par renversement
• A23G 3/54 - Produits composites, p.ex. en couches, enrobés, fourrés

Abrégé

A system (1000) for displaying merchandise (M) includes a first tray member (100) including a passage (12) extending from a first end (106) of the first tray member (100) to a second end (108) of the first tray member (100). The passage (12) includes a support bed (110) extending parallel to a longitudinal axis (AT) of the passage (12), and a ramp (112) extending from the support bed (110) to the second end (108) at an oblique angle. The system (1000) further includes a second tray member (200) including the passage (12). The second tray member (200) is received by the first end (106) of the first tray member (100), and is operable between a first position and a second position. In the first position, the passage (12) has a first length (LE) and in the second position the passage (12) has a second length (LR). The system (1000) further includes a pusher (300) disposed within the passage (12) and operable between a first position adjacent the ramp (112), and a second position spaced apart from the ramp (112).

Classes IPC  ?

• A47F 1/12 - Récipients avec dispositifs pour la distribution d'articles la distribution se faisant par le côté d'un tas sensiblement horizontal
• A47F 5/00 - Stands d'étalage, systèmes de suspension ou rayonnages caractérisés par leurs particularités de structure

Abrégé

A system and method for applying a reduced sugar coating to a food product is provided using a natural whitening system. The methods include preparing a foam and then maintaining that foam through a spray nozzle to coat a food product with a spray-applied foam that mimics the appearance of a high sucrose frosting or icing.

Classes IPC  ?

• A23G 3/34 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication
• A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer

Abrégé

A storage assembly (10) comprises a sleeve (14) and a container (12). The sleeve (14) defines an interior void (76) operable to receive a foodstuff. The container (12) defines an interior cavity (20) operable to receive the sleeve (14). The container (12) includes a first sidewall (24a, 24b, 24c) and a second sidewall (24a, 24b, 24c). A first flap (18a, 18b, 18c) is attached to the first sidewall (24a, 24b, 24c) and a second flap (18a, 18b, 18c) is attached to the second sidewall (24a, 24b, 24c). The second flap (18a, 18b, 18c) includes at least one clip (48) removably attached to the second sidewall (24a, 24b, 24c). The clip (48) comprises an aperture (64) for receiving a portion of the sleeve (14) therein.

Classes IPC  ?

• B65D 33/16 - Dispositifs de fermeture de l'extrémité ou de l'ouverture
• B65D 5/42 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p.ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier - Détails des réceptacles ou des flans de réceptacles pliables ou dressables

Abrégé

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

Classes IPC  ?

• A23L 11/00 - Légumes secs, c. à d. fruits de plantes légumineuses, pour l'obtention d'aliments; Produits dérivés de légumineuses; Leur préparation ou leur traitement
• A23L 11/30 - Légumes secs, c. à d. fruits de plantes légumineuses, pour l'obtention d'aliments; Produits dérivés de légumineuses; Leur préparation ou leur traitement Élimination des substances indésirables, p.ex. des substances amères
• A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentation; Ouverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
• A23J 3/14 - Protéines végétales

Abrégé

The present disclosure provides for a powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a powder component and a non-powder component. The powder component is capable of being quickly reconstituted or hydrated with water or other fluid to a creamy consistency and within a very short amount of time with little to no shear other than hand mixing with a spoon or other utensil.

Classes IPC  ?

• A23L 29/20 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des agents gélifiants ou épaississants
• A23L 7/161 - Céréales soufflées, p.ex. maïs soufflé [pop-corn] ou riz soufflé
• A23L 19/00 - Produits à base de fruits ou de légumes; Leur préparation ou leur traitement
• A23L 33/17 - Acides aminés, peptides ou protéines
• A23L 25/00 - Aliments contenant principalement des noix ou des graines; Leur préparation ou leur traitement

Abrégé

A method (600) for product compliance includes receiving a planogram (500) defining a representative placement (PR) of a product (12) on a display shelf (200) and receiving at least one image (310) from an imaging device (300) having a field of view (Fv) arranged to capture a top surface (212) of the display shelf. The method also includes determining whether the product is disposed on the display shelf based on the at least one image. When the product is disposed on the display shelf, the method includes determining an actual placement (PA) of the product and comparing the actual placement of the product to the representative placement of the product defined by the planogram. The method further includes determining a planogram compliance (620) based on the comparison of the actual placement of the product to the representative placement of the product and communicating the planogram compliance to a network (150).

Classes IPC  ?

• G06Q 10/08 - Logistique, p.ex. entreposage, chargement ou distribution; Gestion d’inventaires ou de stocks
• G06K 9/00 - Méthodes ou dispositions pour la lecture ou la reconnaissance de caractères imprimés ou écrits ou pour la reconnaissance de formes, p.ex. d'empreintes digitales

Abrégé

A method (600) for media content tracking includes receiving a user identifier (12) and instructing display systems (120) to display media content (20) based on the user identifier. Each display system has a corresponding screen (122). The method also includes receiving image data (312) from an imaging system (300) configured to have a field of view (Fv) arranged to capture images (310) of a user (10). The method further includes determining gaze characteristics of the user including a gaze target (GT) of the user and determining whether the gaze target corresponds to one of the screens. When the gaze target corresponds to one of the screens, the method includes determining a time period (tGE) of gaze engagement with the corresponding screen. The method also includes storing at least one of the gaze characteristics and the media content displayed on the screen corresponding to the gaze target.

Classes IPC  ?

• G06F 17/30 - Recherche documentaire; Structures de bases de données à cet effet
• G06F 3/01 - Dispositions d'entrée ou dispositions d'entrée et de sortie combinées pour l'interaction entre l'utilisateur et le calculateur
• G06F 3/03 - Dispositions pour convertir sous forme codée la position ou le déplacement d'un élément
• G06Q 30/02 - Marketing; Estimation ou détermination des prix; Collecte de fonds
• H04N 21/45 - Opérations de gestion réalisées par le client pour faciliter la réception de contenu ou l'interaction avec le contenu, ou pour l'administration des données liées à l'utilisateur final ou au dispositif client lui-même, p.ex. apprentissage des préféren
• A61B 5/16 - Dispositifs pour la psychotechnie; Test des temps de réaction
• G06Q 99/00 - Matière non couverte par les autres groupes de la présente sous-classe

Abrégé

A foodstuff packaging system (10, 10', 10") includes a plurality of foodstuffs (F), a container (12) having an interior cavity (24), and a tray (14) having a recess (34). The foodstuff packaging system (10, 10', 10") is operable between a first configuration wherein the container (12) is received within the recess (34) of the tray (14) and a second configuration wherein the tray (14) is disposed within the interior cavity (24) of the container (12). In the first configuration, the tray (14) has a first length defined by a first length portion (14') and a second length portion (14") joined together along a perforated tear seam (38). In the second configuration, the second length portion (14") is separated from the first length portion (14') along the tear seam (38).

Classes IPC  ?

• B65D 77/04 - Objets ou matériaux enfermés dans plusieurs réceptacles disposés les uns dans les autres
• B65D 85/30 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour objets particulièrement sensibles aux dommages par chocs ou compression
• B65D 85/62 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour agencements particuliers de groupes d'objets

Abrégé

An apparatus (10) includes a product metering device (14), first and second container preparation systems (12a, 12b), and a controller (25). The product metering device (14) is configured to dispense a product (P). The first and second container preparation systems (12a, 12b) are configured to dispense first and second containers (C1, C2), respectively, for receiving the product (P) from the product metering device (14). The first and second container preparation systems (12a, 12b) include first and second severed container material transporting devices (20a, 20b), respectively, operable to transport the first and second containers (C1, C2), respectively, from the first and second container preparation systems (12a, 12b), respectively, to the product metering device (14). The controller (25) simultaneously controls (i) one of the first container preparation system (I2a) and the second container preparation system (12b) to prepare one of the first container (C1) and the second container (C2), and (ii) the product metering device (14) to dispense the product (P) into the other of the first container (C1) and the second container (C2).

Classes IPC  ?

• B65B 1/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou récipients
• B65B 43/12 - Alimentation en sacs souples ou en flans de carton, à l'état plat ou plié; Alimentation en sacs plats reliés pour former une série ou une chaîne
• B65B 61/06 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour découper les bandes ou pour séparer les paquets joints par coupe
• B65B 43/30 - Ouverture ou distension des sacs; Ouverture, dressage des boîtes, montage des boîtes, cartons ou flans de carton par griffes travaillant sur les parois opposées, p.ex. par succion
• B65B 43/36 - Ouverture ou distension des sacs; Ouverture, dressage des boîtes, montage des boîtes, cartons ou flans de carton par pression interne exercée pneumatiquement

Abrégé

An assembly (10) includes foodstuff packaging (12, 14, 20), a first foodstuff (16), and a second foodstuff (18). The foodstuff packaging ( 12, 14, 20) includes a portion (14) configured to generate heat. The first foodstuff (16) is disposed within the foodstuff packaging (12, 14, 20) and includes a first foodstuff (16) material configured to transition from a first state to a second state upon application of the heat. The second foodstuff (18) is disposed within the foodstuff packaging (12, 14, 20) and is (i) separated from the first foodstuff (16) when the first foodstuff (16) is arranged in the first state and (ii) comingled with the first foodstuff (16) when the first foodstuff (16) is arranged in the second state to define a comingled foodstuff.

Classes IPC  ?

• B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage

Abrégé

The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.

Classes IPC  ?

• A21D 13/02 - Produits obtenus à partir de farine complète; Produits contenant du son ou du grain moulu grossièrement
• A23L 7/10 - Produits dérivés des céréales
• A23L 7/117 - Flocons ou autres formes de produits prêts à consommer; Produits semi-finis ou partiellement finis à cet effet
• A23L 7/13 - En-cas ou similaires obtenus par friture d'une pâte de céréales façonnée
• A23L 19/18 - Produits grillés ou frits, p.ex. amuse-gueule ou pommes chips
• A23L 33/21 - Adjonction de substances essentiellement non digestibles, p.ex. de fibres diététiques
• A23L 33/22 - Parties fibreuses broyées de plantes, p.ex. bagasse ou pulpe
• A23L 7/00 - Produits dérivés des céréales; Produits à base de malt; Leur préparation ou leur traitement

Abrégé

A system for applying a fastening material to a substrate is provided. The system may include a first material source including the substrate. The substrate may define a first length extending from a first edge to a second edge and the first material source may feed the substrate in a first direction transverse to the first length. The system may additionally include a second material source including the fastening material. The fastening material may define a second length extending from a third edge to a fourth edge, whereby the second length is substantially equal to the first length and the second material source feeds the fastening material in a second direction transverse to the second length. The system may also include an applicator system that secures the fastening material to the substrate.

Classes IPC  ?

• B31B 70/81 - Formation ou fixation d’accessoires, p.ex. de dispositifs d’ouverture ou de fermeture, de cordons de déchirure
• B65B 61/18 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour appliquer ou incorporer des éléments d'ouverture ou de déballage des paquets, p.ex. bandes de déchirure

Abrégé

A food processing system (10, 100) is disclosed. The food processing system (10, 100) includes a food scaling portion (12, 112), a food bagging portion (14, 114) and a chute portion (16, 116) connecting the food scaling portion (12, 112) to the food bagging portion (14, 114). The food processing system (10, 100) also includes a foreign object sensor (18, 118) arranged about the chute portion (16, 116). The foreign object sensor (18, 118) and the chute portion (16, 116) cooperatively form a foreign object sensing zone (25, 125) within a passage (72, 172) formed by the chute portion (16, 116) that extends along a portion of a length of the chute portion (16, 116). The food processing system (10, 100) also includes at least one sensor testing conduit (34, 134) extending through one or both of the food scaling portion (12, 112) and the chute portion (16, 116). An exit opening of the at least one sensor testing conduit (34, 134) is arranged within the foreign object sensing zone (25, 125). A method (200) is also disclosed.

Classes IPC  ?

• G01N 33/10 - Substances contenant de la fécule, p.ex. la pâte
• B65B 1/04 - Procédés ou moyens pour remplir les réceptacles ou les récipients avec le matériau
• B65B 1/30 - Dispositifs ou procédés pour régler ou déterminer la quantité ou la qualité du matériau fourni ou chargé
• B65B 57/10 - Dispositifs de commande automatique, de vérification, d'alarme ou de sécurité sensibles à l'absence, à la présence, à l'alimentation anormale ou au mauvais positionnement des objets ou matériaux à emballer
• G01N 33/02 - Nourriture
• B65B 1/32 - Dispositifs ou procédés pour régler ou déterminer la quantité ou la qualité du matériau fourni ou chargé par pesage

Abrégé

A method for preparing a food product and a food product thereof including a grain- based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour either during or after cooking with a liquid to form a binder composition. The binder composition and one or more food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to obtain the food product.

Classes IPC  ?

• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
• A23L 5/10 - Procédés généraux de cuisson des aliments, p.ex. par rôtissage ou friture
• A23L 7/10 - Produits dérivés des céréales

Abrégé

An extruder system (100) comprising a cooking extruder (110) configured to extrude a food material, a die (300) connected to the cooking extruder comprised of one or more orifices (200), each orifice (200) comprising an inlet configured to accept the food material, a breaker screen (210) connected to the inlet and comprised of one or more holes, an expansion chamber (220) connected to the breaker screen (220), wherein the expansion chamber (220) has an expansion chamber cross-sectional area and an exit orifice (230) connected to the expansion chamber (220) and configured to output the food material, wherein the exit orifice (230) has an exit orifice cross-sectional area and a cutting knife assembly (120) connected to the exit orifice (230) configured to cut the food material at a rate to create a slice thickness, as well as a method utilising such an extruder system (100) for producing a food product.

Classes IPC  ?

• A23P 30/34 - Soufflage ou expansion par traitement sous vide par extrusion-expansion
• A21C 11/16 - Machines à étirer
• A23L 7/17 - Préparation de céréales soufflées impliquant la préparation de farine ou de pâte en tant qu'étape intermédiaire par extrusion

Abrégé

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define anelongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

Classes IPC  ?

• A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p.ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
• A21C 9/04 - Appareils à épandre des matières granuleuses sur la surface des pièces ou des feuilles de pâte, ou pour enrober ou recouvrir celles-ci de ces matières
• A21D 13/10 - Produits à plusieurs couches

Abrégé

The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.

Classes IPC  ?

• A23L 7/117 - Flocons ou autres formes de produits prêts à consommer; Produits semi-finis ou partiellement finis à cet effet
• A23L 33/17 - Acides aminés, peptides ou protéines
• A23P 30/20 - Extrusion

Abrégé

A container for foodstuff is provided and includes a housing (12) having an inner surface extending from a proximal end to a distal end about a longitudinal axis. The inner surface defines a height HI and a width DI, whereby a ratio of the height HI to the width D1 is between approximately 0.5 and 2.0. A divider (14) is disposed within the housing and includes first, second, and third radially extending fins (28-1, 28-2, 28-3) defining first, second, and third chambers (40-1, 40-2, 40-3) within the housing.

Classes IPC  ?

• B65D 3/24 - Réceptacles rigides ou semi-rigides ayant un corps ou des parois périphériques de section transversale courbe ou partiellement courbe, réalisés en enroulant ou courbant du papier sans plier selon des lignes définies à plusieurs compartiments
• B65D 5/49 - Séparations insérées dans le réceptacle
• B65D 85/62 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour agencements particuliers de groupes d'objets

Abrégé

A merchandizing case (1000) comprises a housing having a first wall (1100), a second wall (1200), a third wall (1300), a fourth wall (1400), a fifth wall (1500), and a sixth wall (1600), said first wall (1100) opposing and substantially parallel to said sixth wall (1600), said third wall (1300) opposing and substantially parallel to said second wall (1200), and said fifth wall (1500) opposing and substantially parallel to said fourth wall (1400), said housing having an interior volume (V1000) defined by said first wall (1100), said second wall (1200), said third wall (1300), said fourth wall (1400), said fifth wall (1500), and said sixth wall (1600); a first dispensing opening (1120) formed in said first wall (1100) to provide access to said interior volume (V1000), said first dispensing opening (1120) usable when said housing is supported by said third wall (1300); and a second dispensing opening (1220) formed in said second wall (1200) to provide access to said interior volume (V1000), said second dispensing opening (1220) usable when said housing is supported by said sixth wall (1600).

Classes IPC  ?

• B65D 5/72 - Moyens de déverser le contenu

Abrégé

The disclosed retail case (10) includes a base member (100) and an upper member (200) selectively attached to the base member. The base member has a bottom wall (108) and at least two base walls(120), 140, 160, 180) extending from the bottom wall. The base walls have an outer surface and an inner surface. The upper member has a top wall (208) and at least two upper walls (220, 240, 260, 280) extending from the top wall. The upper walls have an outer surface and an inner surface. The outer surface of the upper walls attaches to the inner surface of the respective base walls at an attachment portion (244, 284) of the upper walls that is selectively removable from the upper walls to allow the attachment portion to remain attached to the base member when the upper member is removed from the base member. The attachment portion may also associate with flap portions (246, 286) that are connected to form a divider.

Classes IPC  ?

• B65D 5/32 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p.ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier ayant des corps formés en pliant ou raccordant entre eux plusieurs flans
• B65D 5/54 - Lignes de moindre résistance facilitant l'ouverture des réceptacles ou leur division en parties séparées, par découpage ou déchirement

Abrégé

A method (1100) for transmitting a campaign notification message (152, 152a-c, 700A-C) to a shopper mobile computing device (130, 130a-c) includes receiving a condition set (142) from a user computing device (110) corresponding to a user (102) for generating the campaign notification message. The condition set includes a defined campaign type, at least one proximity detection device (134) activated by the user and at least one proximity -based delivery parameter (360) indicating campaign content related to the defined campaign type. The method also includes receiving proximity information (162) from the shopper mobile computing device (130) indicating a proximity of the shopper mobile computing device in relation to the activated proximity detection device. The method also includes generating the campaign notification message based on the received condition set and the received proximity information and transmitting the campaign notification message to the mobile computing device.

Classes IPC  ?

• G06Q 30/02 - Marketing; Estimation ou détermination des prix; Collecte de fonds

Abrégé

A reclosable bag (100) for storing edibles is provided and includes a body (110) having an inner surface (514) defining an inner volume that receives the edibles and an outer surface (512) formed on an opposite side of the body than the inner surface. A seal (130) extends substantially parallel to a longitudinal axis (L) of the body and is formed by joining a first portion of the inner surface to a second portion of the inner surface. A deadfold material (150) is disposed in the seal between the first portion of the inner surface and the second portion of the inner surface, is formed from a malleable material, and is retained in position along the body by the seal.

Classes IPC  ?

• B65D 33/30 - Bandelettes ou bandes déformables ou élastiques, en métal ou matériau analogue

Abrégé

A vertical form fill and seal system supports a sheet of material having material segments and a tube sized for drawing edges of the elongated sheet of material together in an overlapping configuration to form the sheet into a substantially tube shape. The VFFS also includes a sealer that seals the edges of the material to one another and a gusseting mechanism sized for forming a gusseted tuck in each of a left panel portion of the material and a right panel portion of the material. A cutting mechanism removes a first portion and a second portion of a first segment of the material segments in order to form a first cut and a second cut in the first segment and a sealing mechanism folds and seals the first segment at the first cut and at the second cut to provide an end wall with a substantially flat, rectangular-shaped footprint.

Classes IPC  ?

• B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p.ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage
• B65B 41/16 - Alimentation des bandes à partir de rouleaux par cylindres
• B65B 51/30 - Dispositifs, p.ex. mâchoires, pour appliquer successivement pression et chaleur, p.ex. pour fractionner des tubes remplis
• B29C 65/00 - Assemblage d'éléments préformés; Appareils à cet effet
• B65B 61/00 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets
• B65B 61/06 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour découper les bandes ou pour séparer les paquets joints par coupe
• B65D 30/18 - Sacs, sachets ou réceptacles analogues caractérisés par leur forme ou leur conception à fonds à fermeture automatique
• B65D 30/20 - Sacs, sachets ou réceptacles analogues caractérisés par leur forme ou leur conception comportant des plis, p.ex. pour faciliter le repliage
• B65D 75/00 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p.ex. dans des enveloppes pliées
• B29C 65/74 - Assemblage d'éléments préformés; Appareils à cet effet par soudage et découpage
• B65B 9/22 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p.ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage Épaulements de formation; Gabarits de tube

Abrégé

A display bag is provided and may include a housing formed from a flexible material and having a first end, a second end, and an inner volume extending between the first end and the second end. The display bag may also include a hanging device disposed proximate to the first end and a first panel disposed proximate to the second end and movable from a closed state closing a first opening formed in the housing and restricting access to the inner volume and an open state permitting access to the inner volume via the first opening.

Classes IPC  ?

• B65D 75/12 - Objets ou matériaux entièrement enveloppés dans des feuilles simples ou des flans enveloppants dans des feuilles ou des flans initialement pliés pour former des tubes les extrémités des tubes étant fermées par aplatissement et thermosoudage
• B65D 75/56 - Poignées ou autres moyens de suspension
• B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet

Abrégé

Disclosed are nonlimiting embodiments comprising a novel process for forming and shaping crunchy granola food products. The process comprises using rotary molding processes to form and shape a granola mass into a variety of desired shapes. The granola mass is able to be rotary molded as a result of use of a unique binder composition that comprises at least one of pre-gelatinized starch or hydrocolloid gum in the binder composition. The pre-gelatinized starch and/or hydrocolloid gum enables the binder viscosity to increase and increases the tackiness of the granola mass such that it can be formed by a rotary molder and such that it releases from the mold as a unitary piece of shaped and formed granola food product.

Classes IPC  ?

• A23L 1/0522 - Amidon; Amidon modifié; Dérivés d'amidon, p.ex. esters, éthers
• A23L 1/053 - Exsudats, p.ex. gomme arabique, gomme acacia, gomme karaya, gomme adragante
• A23L 1/10 - contenant des produits dérivés des céréales

Abrégé

A packaging assembly is provided and may include a first cup having a first end, a second end formed on an opposite end of the first cup from the first end, and an interior defined between the first end and the second end that receives food product, whereby the first end has an opening in communication with the interior. The packaging assembly may also include a wrap that extends around the first cup and a cap that is selectively attached to the first cup at the first end to close the opening. The cap and the second end may extend through respective apertures formed in the wrap.

Classes IPC  ?

• B65D 71/00 - Paquets d'objets maintenus ensemble par des éléments d'emballage pour la commodité du stockage ou du transport, p.ex. paquets compartimentés pour le transport à la main de plusieurs réceptacles tels que des boîtes de bière ou des bouteilles de boisso; Balles de matériaux

Abrégé

Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.

Classes IPC  ?

• A21D 6/00 - Autres traitements de la farine ou de la pâte avant cuisson, p.ex. refroidissement, irradiation, chauffage

Produits et services

[ Printed publications, namely, pamphlets and brochures in the field of philanthropy ] Charitable services, namely, organizing and conducting volunteer programs to support philanthropy Providing grants to support philanthropic initiatives, namely, giving circles or donor engagement programs, regranting programs, development and distribution of tools, curricula, guides and trainings, online giving platforms and mobile donation technologies, engagement of donors and philanthropic leaders, capacity building for local anchor organizations, partnerships between communities and community organizations, and research and data analysis Arranging and conducting educational conferences, seminars and workshops in the field of philanthropy

Produits et services

Printed publications, namely, books, booklets, pamphlets, brochures, reports, work books and white papers in the fields of health, family economic security, early childhood education and higher education, philanthropy, volunteerism, community development, child development, health and welfare, racial inequity, racial healing, juvenile justice, and economic success Charitable services, namely, organizing and conducting volunteer outreach programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; charitable services, namely, organizing and conducting volunteer programs and community services programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media Providing grants, educational scholarships and financing and loan services for research and programs in the field of health, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; providing grants to nonprofit organizations involved in civic engagement; providing grants, educational scholarships and financing and loan services for research and programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; charitable fundraising services for others, namely, raising funds for programs for family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; charitable fund raising services for research programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; charitable fundraising services, namely, raising funds for programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; providing grants, educational scholarships and financing and loan services for research and educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees Arranging and conducting educational conferences, seminars and workshops in the field of health, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; arranging and conducting educational conferences, seminars and workshops in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; arranging and conducting educational conferences to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees; providing on-line educational publications in the nature of journals, newsletters, curriculum guides in the field of issues relating to out of school youths seeking alternatives to high school diplomas and associates degrees for assisting community based organizations and social enterprises for supporting out of school youths in the process of securing entry level employment

Abrégé

A composite container for storing perishable products may include a composite body and a composite bottom. The composite bottom may include a bottom fiber layer, a bottom oxygen barrier layer, and a bottom sealant layer, such that the composite bottom has an upper surface and a lower surface. A hermetic seal may be formed between a sealing portion of the composite bottom and an interior surface of the composite body. When an internal pressure is applied to the interior surface of the composite body and the upper surface of the platen portion of the composite bottom, an external pressure is applied to the exterior surface of the composite body and the lower surface of the composite bottom, and the internal pressure is about 20 kPa greater than the external pressure, the platen portion of the composite bottom may not extend beyond the bottom edge of the composite body.

Classes IPC  ?

• B65D 3/22 - Réceptacles rigides ou semi-rigides ayant un corps ou des parois périphériques de section transversale courbe ou partiellement courbe, réalisés en enroulant ou courbant du papier sans plier selon des lignes définies avec des parois faites en matériau stratifié

Abrégé

A packaging system (20) for forming and filling a transportable container (22) of plurality of bulk goods includes a frame (26) having a bottom support (48) and an upper support (32). An upper turntable (34) is rotatably supported within the upper support (32) and a lower turntable (50) is rotatably supported on the bottom support (48). A drive system (58) includes at least one pulley system (62, 64, 66) interconnected to the upper and lower turntables (34, 50) for simultaneously driving and synchronizing rotation of the upper and lower turntables (34, 50) with the at least one pulley system (62, 64, 66). A slip frame former (42) extends downwardly from the upper turntable (34) and a roll of stretch wrap (92) is disposed in overlapping relationship with the slip frame former (42) and the bottom support (48) during simultaneous and synchronized rotation of the turntables (34, 50) with the at least one pulley system (62, 64, 66).

Classes IPC  ?

• B65B 11/04 - Enveloppement d'objets ou de quantités de matériaux sans changer leur position durant l'opération, p.ex. dans des moules avec des plieurs à charnières en faisant tourner les objets

Abrégé

A method for forming a composite structure including positioning a composite sheet (140) adjacent to a die opening (310), constraining a portion of the composite sheet between a first forming surface (214) and a second forming surface (314) being spaced apart by a gap dis- tance being substantially equal to or greater than the sheet thickness, and urging the composite sheet through the die opening and along a third forming surface (312) to form a composite bottom from the com- posite sheet. According to another aspect the composite sheet is deformed into a deformed sheet (240) comprising a radius portion (250) disposed be- tween an inner portion (246) and an outer portion (248), the latter comprising an elastic radius (252); and removing the elastic radius from the outer portion of the deformed sheet to form a composite bot- tom. According to yet another aspect processing steps are performed con- currently on a plurality of sheets.

Classes IPC  ?

• B31B 1/44 - Pliage des feuilles, flans ou bandes par des plongeurs se déplaçant dans des matrices de pliage

Abrégé

A rotary sizing apparatus (20) to form granola pieces includes a transfer device (32) to move a granola slab and a diversion portion (24) extending along a transfer axis (A) between a receiving end (28) and an exit end (30) for receiving the slab from the transfer device (32). A rotary breaking device (26) is disposed adjacent and in spaced relationship to the exit end (30) for receiving the granola slab. The rotary breaking device (26) is rotatable about a rotary breaking axis (B) disposed above the transfer axis (A), and includes at least one blade (38) for rotatably striking the top side of the moving granola slab to break the granola slab into a plurality of granola pieces. The at least one blade (38) engages the top side of the granola slab during rotation of the blade (38) to establish a breaking angle between zero and forty five degrees relative to the top side of the granola slab.

Classes IPC  ?

• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A23P 1/10 - Autres procédés de mise en forme, p.ex. moulage
• B26F 3/00 - Séparation par des moyens autres que la coupe; Appareillage à cet effet
• B65G 47/76 - Lames ou raclettes transversales fixes ou réglables

Abrégé

A gas assisted co-extrusion apparatus (20) includes a co-extrusion die (22) in communication with an extruder (24). A nozzle (56) that is defined by a bore (58) in the co-extrusion die extends about a nozzle axis (AN) to a nozzle exit (60) of the co-extrusion die. An injector (50) extends through the bore of the co-extrusion die along the nozzle axis. The injector and nozzle together form a dough (26) into a rope (30) that is tubular with a wall portion (32) and an inner cavity (34) surrounded by the wall portion as the dough is extruded out of the nozzle exit and about the injector. A compressed gas source (62) provides a compressed gas out of an injector outlet (66) and into the inner cavity of the rope to radially stretch the wall portion of the rope. A delivery system (86) delivers an entrainable material to the compressed gas in a pipe (78) connected to an injector inlet.

Classes IPC  ?

• A21C 11/16 - Machines à étirer
• A21C 11/00 - Autres machines pour donner à la pâte avant cuisson sa forme définitive
• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A23P 1/12 - Extrusion

Abrégé

Ready-to-eat cereal flakes include 10 to 50 weight percent (wt%) legumes, such as black beans, and have a can weight of 19 to 22 ounces per 231 cubic inches and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include 6 to 13 wt% protein isolate, processing aid in an amount of 3 to 9 wt% and 18 to 66 wt% grains. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined mass of the legumes, protein isolate, processing aid and grains without expansion of the combined mass. The extruded mass is processed in a cold pellet former and cut into a plurality of non-expanded pellets which are dried to a moisture content of 14 to 24 wt%. The pellets are then flaked at a temperature of 1 10 to 150° F and dried to a final moisture of 1 to 5 wt%.

Classes IPC  ?

• A23L 1/305 - Aminoacides, peptides ou protéines 
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A23L 1/053 - Exsudats, p.ex. gomme arabique, gomme acacia, gomme karaya, gomme adragante
• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A23L 1/20 - Traitement des légumineuses, c. à d. des fruits de plantes légumineuses, pour l'obtention de fourrages ou d'aliments; Préparation de produits à partir de légumineuses; Moyens chimiques pour accélérer la cuisson de ces aliments, p.ex. traitement aux phosphates

Abrégé

The heat recovery system includes an oven having a treatment air with a treatment air temperature and a treatment air dew point temperature to treat a product or product in process. A zone outlet exhaust waste treatment air following the treatment of the product. A preheating zone includes a preheating inlet for the introduction of preheating air having a preheating air temperature and a preheating air dew point temperature to preheat the product. A transfer duct extends between the zone outlet of the oven and the preheating zone to transfer a portion of waste treatment air from the oven to the preheating zone to create the preheating air to preheat additional product. The preheating air preheats the product in the preheating zone to a product temperature that is at least equal to the treatment air dew point temperature to eliminate surface condensation on the product during treatment in the oven.

Classes IPC  ?

• F26B 15/12 - Machines ou appareils à mouvement progressif pour le séchage d'objets; Machines ou appareils à mouvement progressif, pour le séchage de lots d'un matériau de forme compacte avec un mouvement suivant une trajectoire composée d'une ou de plusieurs lignes droites, p.ex. combinée les lignes étant toutes horizontales ou légèrement inclinées
• F26B 23/00 - Chauffage
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)

Abrégé

A shaping assembly (14) for producing a discrete spiral shaped food product includes a die that defines at least one aperture (28) that is centered on an aperture axis (40). The at least one aperture (28) extends to an aperture exit (32) and allows for the movement of a stream of food mass through the aperture (28) and out the aperture exit (32). A shaping tool (36) includes at least one slicing blade (38) that is disposed over at least a portion of the aperture exit (32) to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool (36) to facilitate rotation of the slicing blade (38) to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade (38) simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products.

Classes IPC  ?

• A23P 1/12 - Extrusion
• A21C 11/10 - Autres machines pour donner à la pâte avant cuisson sa forme définitive combinées avec des appareils à couper
• A21C 11/16 - Machines à étirer
• B30B 11/22 - Presses d'extrusion; Matrices pour ces presses

Abrégé

The packaging system forms a transportable container for bulk goods having stretch wrap that is spirally wrapped about a bottom support and bulk goods to define the transportable container. The stretch wrap contacts at least a portion of the bulk goods to squeeze and lock together the bulk goods. During filling, the bottom support of the transportable container lowers as the transportable container is formed to accommodate additional bulk goods. The stretch wrap is prestretched from a non-stretched state to a stretched state prior to disposing the wrap about a slip frame former in the stretched state. The wrap returns to its non-stretched state as it is disengaged from the slip frame former to squeeze and lock together the bulk goods disposed therein. The packaging system results in a transportable container that is optimally packed and shaped for the efficient filling of a truck for shipping.

Classes IPC  ?

• B65B 1/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou récipients
• B65B 11/02 - Enveloppement d'objets ou de quantités de matériaux sans changer leur position durant l'opération, p.ex. dans des moules avec des plieurs à charnières
• B65B 43/58 - Moyens pour tenir les réceptacles ou les récipients pendant le remplissage avec déplacement par positions successives pour présenter le réceptacle ou récipient en vue de recevoir des apports successifs du contenu le mouvement étant vertical

Abrégé

A packaging system (10), for the easy opening and unloading of a plurality of articles (21) onto a display, includes a plurality of articles arranged to define a unit. The unit includes a front side, a back side, a pair of lateral sides extending between the front and back sides, a bottom, and a top. The unit may include a tray (50). A tubular film (30) that extends between first and second ends, encircles the unit to secure the plurality of articles defining the unit. A series of first perforations (34) are defined in the film and arranged in two bottom lines that are spaced from each other and extend along the bottom of the unit from the first end to the second end of the film. Each of the bottom lines (36) are disposed adjacent a different one of the lateral sides to define the film into a lower portion (38) that extends between the two bottom lines and a remaining portion (40).

Classes IPC  ?

• B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
• B65D 71/10 - Enveloppes rétractables par chauffage et munies de garnitures rapportées
• B65D 71/06 - Paquets d'objets maintenus ensemble par des éléments d'emballage pour la commodité du stockage ou du transport, p.ex. paquets compartimentés pour le transport à la main de plusieurs réceptacles tels que des boîtes de bière ou des bouteilles de boisso; Balles de matériaux comprenant plusieurs objets entièrement ou en grande partie reliés par des éléments d'emballage, p.ex. sous tension

Abrégé

Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.

Classes IPC  ?

• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A23L 1/0522 - Amidon; Amidon modifié; Dérivés d'amidon, p.ex. esters, éthers
• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A23L 1/18 - Céréales soufflées, p.ex. maïs soufflé (pop-corn), riz soufflé

Produits et services

Educational publications, namely, printed publications in the nature of articles and conference materials in the field of promoting the awareness of programs designed to promote access to mother's breast milk and support optimal nutrition for infants, and elevate its benefits of building strong immune systems, reducing morbidity and mortality and enhancing social and cognitive development

Produits et services

Charitable and philanthropic services, namely, providing grants and providing funds for programs designed to promote access to mother's breast milk and support optimal nutrition for infants, and elevate its benefits of building strong immune systems, reducing morbidity and mortality and enhancing social and cognitive development Educational Services, namely, conducting seminars, conferences and forums to encourage fundraising and to promote access to mother's breast milk and support optimal nutrition for infants, and elevate its benefits of building strong immune systems, reducing morbidity and mortality and enhancing social and cognitive development

Produits et services

[ Souvenir note pads promoting the awareness of programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media ] [ Souvenir tote bags promoting the awareness of programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media ] [ Souvenir mugs and cups promoting the awareness of programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media ] Educational Services, namely, conducting classes, seminars, conferences and in-person educational forums to encourage fundraising and to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media

Produits et services

Printed publications, namely, books, booklets, pamphlets, brochures, reports, work books and white papers in the fields of health, family economic security, early childhood education and higher education, philanthropy, volunteerism, community development, child development, health and welfare, racial inequity, racial healing, juvenile justice, and economic success charitable services, namely, organizing and conducting volunteer outreach programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; charitable services, namely, organizing and conducting volunteer programs and community services programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media Providing grants, educational scholarships and financing and loan services for research and programs in the field of health, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; Providing grants, educational scholarships and financing and loan services for research and programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; charitable fundraising services for others, namely, raising funds for programs for family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; charitable fund raising services for research programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; Charitable fundraising services, namely, raising funds for programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; Providing grants, educational scholarships and financing and loan services for research and educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees Arranging and conducting educational conferences, seminars and workshops in the field of health, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; arranging and conducting educational conferences, seminars and workshops in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; Arranging and conducting educational conferences to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; Educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees; Providing on-line educational publications in the nature journals, newsletters, curriculum guides in the field of issues relating to out of school youths seeking alternatives to high school diplomas and associates degrees for assisting community based organizations and social enterprises for supporting out of school youths in the process of securing entry level employment

Produits et services

[ Souvenir note pads promoting the awareness of programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media ] [ Souvenir tote bags promoting the awareness of programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media ] [ Souvenir mugs and cups promoting the awareness of programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media ] Charitable and philanthropic services, namely, organizing and conducting volunteer programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media Charitable and philanthropic services, namely, providing grants and providing funds for programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media Educational Services, namely, conducting classes, seminars, conferences and in-person educational forums to encourage fundraising and to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media

Produits et services

Printed publications, namely, books, booklets, pamphlets, brochures, reports, work books and white papers in the fields of health, family economic security, early childhood education and higher education, philanthropy, volunteerism, community development, child development, health and welfare, racial inequity, racial healing, juvenile justice, and economic success charitable services, namely, organizing and conducting volunteer outreach programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; charitable services, namely, organizing and conducting volunteer programs and community services programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media Providing grants, educational scholarships and financing and loan services for research and programs in the field of health, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; Providing grants, educational scholarships and financing and loan services for research and programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; charitable fundraising services for others, namely, raising funds for programs for family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; charitable fund raising services for research programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; Charitable fundraising services, namely, raising funds for programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; Providing grants, educational scholarships and financing and loan services for research and educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees Arranging and conducting educational conferences, seminars and workshops in the field of health, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; arranging and conducting educational conferences, seminars and workshops in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; Arranging and conducting educational conferences to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; Educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees; Providing on-line educational publications in the nature of journals, newsletters, curriculum guides in the field of issues relating to out of school youths seeking alternatives to high school diplomas and associates degrees for assisting community based organizations and social enterprises for supporting out of school youths in the process of securing entry level employment

Produits et services

Printed publications, namely, books, booklets, pamphlets, brochures, reports, work books and white papers in the fields of health, family economic security, early childhood education and higher education, philanthropy, volunteerism, community development, child development, health and welfare, racial inequity, racial healing, juvenile justice, and economic success charitable services, namely, organizing and conducting volunteer outreach programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; charitable services, namely, organizing and conducting volunteer programs and community services programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media Providing grants, educational scholarships and financing and loan services for research and programs in the field of health, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; providing grants, educational scholarships and financing and loan services for research and programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; charitable fundraising services for others, namely, raising funds for programs for family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; charitable fund raising services for research programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; Charitable fundraising services, namely, raising funds for programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; Providing grants, educational scholarships and financing and loan services for research and educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees Arranging and conducting educational conferences, seminars and workshops in the field of health, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; arranging and conducting educational conferences, seminars and workshops in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; arranging and conducting educational conferences to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; Educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees; Providing on-line educational publications in the nature journals, newsletters, curriculum guides in the field of issues relating to out of school youths seeking alternatives to high school diplomas and associates degrees for assisting community based organizations and social enterprises for supporting out of school youths in the process of securing entry level employment

Produits et services

Providing grants, educational scholarships and financing and loan services for research and programs in the field of health, rural development, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; Providing grants, educational scholarships and financing and loan services for research and programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; charitable fundraising services for others, namely, raising funds for programs for family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; charitable fund raising services for research programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities

Produits et services

Publications and printed matter, namely, printed pamphlets, brochures, manuals, books, booklets, leaflets, flyers, informational sheets and newsletters in the field of health, education, welfare, philanthropy, community development, charitable fundraising, and grant making Charitable services, namely, organizing and conducting volunteer outreach programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; charitable services, namely, organizing and conducting volunteer programs and community services programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media Providing grants, educational scholarships and financing and loan services for research and programs in the field of health, rural development, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; Providing grants, educational scholarships and financing and loan services for research and programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; charitable fundraising services for others, namely, raising funds for programs for family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; charitable fund raising services for research programs in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; charitable fundraising services, namely, raising funds for programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media (first use anywhere 05/11/2010); first use in U.S. interstate commerce 05/11/2010; providing grants, educational scholarships and financing and loan services for research and educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees (first use anywhere 06/00/2010; first use in U.S . interstate commerce 06/00/2010) Arranging and conducting educational conferences, seminars and workshops in the field of health, rural development, family economic security, early childhood education and higher education, philanthropy and volunteerism, community development, child development, health and welfare; arranging and conducting educational conferences, seminars and workshops in the field of food systems, namely, food safety, quality, distribution, and healthful eating for the health, development and welfare of impoverished and underprivileged children, families, and communities; arranging and conducting educational conferences to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media; educational programs, namely, educational and career counseling and guidance, for out of school youths, that provide alternatives to high school diplomas and associates degrees (first use anywhere 05/11/2010; first use in U.S. interstate commerce 05/11/2010); providing on-line educational publications in the nature journals, newsletters, curriculum guides in the field of issues relating to out of school youths seeking alternatives to high school diplomas and associates degrees for assisting community based organizations and social enterprises for supporting out of school youths in the process of securing entry level employment (first use anywhere 06/00/2010; first use in U.S. interstate commerce 06/00/2010)

Abrégé

A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

Classes IPC  ?

• A23L 1/18 - Céréales soufflées, p.ex. maïs soufflé (pop-corn), riz soufflé
• A23L 1/10 - contenant des produits dérivés des céréales

Abrégé

The present invention provides a binder syrup comprising polydextrose, crystalline fructose and glycerin. The binder syrup has a low water activity of less than 0.55 and provides a significant amount of fiber. The binder syrup is disposed on particulates, such as whole grains, rolled oats, and fruit pieces, to form food products, such as ready-to-eat cereals and granola bars. The binder syrup also provides a desirable taste and maintains a chewy texture when used in the food products.

Classes IPC  ?

• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A23L 1/308 - Addition de substances essentiellement non digestibles, p.ex. fibres diététiques (A23L 1/05 a priorité);;
• A23L 1/09 - contenant des sirops d'hydrate de carbone; contenant des sucres; contenant des alcools de sucre, p.ex. xylitol; contenant des hydrolysats d'amidon, p.ex. dextrine (A23L 1/76, A23L 1/236 ont priorité);;

Abrégé

A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.

Classes IPC  ?

• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis

Abrégé

A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has a second moisture content that is greater than the first moisture content of the rice pellets. The plurality of rice pellets are then embedded within the cooked cereal grain mixture to create a multicomponent mixture. A multicomponent pellet is formed from the multicomponent mixture. The multicomponent pellet is then formed into a flake. The flake is heated to create a multi-textured flake. Based on the moisture differential between the cooked cereal grain and the plurality of rice pellets, the plurality of rice pellets expand to create a blistered appearance on the multi -textured flake.

Classes IPC  ?

• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A23L 1/18 - Céréales soufflées, p.ex. maïs soufflé (pop-corn), riz soufflé
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)

Abrégé

A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fiber ingredients, such as oat fiber. Next, the method includes mixing more of the fiber ingredients and optional ingredients, such as cheese powder, whey protein powder, salt, yeast enhancer, and paprika. The bake- stable filling has a baked density of less than 1.875 g/cm3 and a baked water activity level of less than 0.35. The fiber ingredients have a particle size of less than about 150 μm. The fat ingredients of the filling substantially refrain from spreading to the dough component during or after baking so that the dough component remains crispy.

Classes IPC  ?

• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis

Abrégé

A method for packaging a plurality of particles in a flexible container begins by moving the particles through an opening of the flexible container to at least partially fill the flexible container. An expandable material is then disposed, in an unexpanded state, to at least a portion of the flexible container. Next, at least a portion of the expandable material is activated after the moving step has begun to expand the expandable material and increase the rigidity of the expandable material to stabilize the flexible container. A method is also included for disposing the expandable material to at least a portion of flexible film wrapped around a stack of cartons.

Classes IPC  ?

• B65B 1/00 - Emballage de matériaux solides fluents, p.ex. de poudres, de matériaux fibreux granulés ou en vrac, de masses en vrac de petits objets, dans des réceptacles ou récipients individuels, p.ex. sacs ou sachets, boîtes, cartons, bidons ou pots
• B65B 11/00 - Emballage par enveloppement, p.ex. en enfermant partiellement ou complètement des objets ou des quantités de matériaux dans des bandelettes, feuilles ou enveloppes en matière flexible
• B65B 61/00 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets
• B29C 44/12 - Incorporation ou surmoulage de parties préformées, p.ex. des inserts ou des renforcements

Produits et services

Charitable services, namely, organizing and conducting volunteer programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media Charitable fundraising services, namely, raising funds for programs designed to promote racial healing, address racial inequity, and bridge racial gaps in the areas of education, health, juvenile justice, economic success, and the media

Abrégé

A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.

Classes IPC  ?

• A23L 1/10 - contenant des produits dérivés des céréales
• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A23G 1/48 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p.ex. des fruits, des graines, des extraits
• A23G 1/32 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés caractérisés par la composition
• A23G 3/34 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication
• A23G 1/30 - Produits à base de cacao, p.ex. chocolat; Leurs succédanés

Abrégé

A transportable container (20) for flowable bulk goods is formed by vertically- spacing a slip frame former (24) from a bottom support (72). An outer wrap (40,58,70) is disposed around the bottom support (72) and a portion of at least one former wall (56) to initially form the transportable container (20) prior to the addition of the bulk goods into the transportable container (20). At least one of the slip frame former (24) and the bottom support (72) moves vertically relative to other in response to the fill level of the bulk goods. As the fill level increases in the transportable container (20), previously disposed portions of outer wrap (40,68,70) are disengaged from the slip frame former (24) to squeeze the filled portions of the transportable container (20) and lock together the bulk goods disposed in the transportable container (20).

Classes IPC  ?

• B65B 1/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou récipients
• B65B 11/02 - Enveloppement d'objets ou de quantités de matériaux sans changer leur position durant l'opération, p.ex. dans des moules avec des plieurs à charnières
• B65B 11/04 - Enveloppement d'objets ou de quantités de matériaux sans changer leur position durant l'opération, p.ex. dans des moules avec des plieurs à charnières en faisant tourner les objets
• B65B 1/36 - Dispositifs ou procédés pour régler ou déterminer la quantité ou la qualité du matériau fourni ou chargé par dispositifs ou procédés volumétriques
• B65D 71/00 - Paquets d'objets maintenus ensemble par des éléments d'emballage pour la commodité du stockage ou du transport, p.ex. paquets compartimentés pour le transport à la main de plusieurs réceptacles tels que des boîtes de bière ou des bouteilles de boisso; Balles de matériaux

Abrégé

The lifting system includes a lifting portion and a hinging portion for lifting a conveyor. The lifting portion (24) is fixed to a structure and extends from the structure to mate with the conveyor (14) at a lifting point (32). The lifting portion (24) moves the conveyor vertically upward and downward at the lifting point (32) with no horizontal movement at the lifting point. The hinging portion (26) is pivotally connected to the conveyor at a conveyor pivot (46) and extends from the conveyor to engage the structure. The hinging portion (26) is further pivotally connected to the structure to allow for controlled movement in an arced path at the conveyor pivot of the conveyor. The controlled movement of the conveyor along the arced path at the conveyor pivot varies the angular position of the conveyor and maintains the position of the conveyor over the transportable container (34) as the lifting portion moves the conveyor vertically at the lifting point.

Classes IPC  ?

• B65G 69/16 - Prévention de la pulvérisation, déformation, rupture ou autre dommage mécanique infligé aux marchandises ou matériaux
• B65G 41/00 - Châssis ou bases de support pour transporteurs dans leur ensemble, p.ex. châssis transportables

Abrégé

Disclosed is method for enhancing the shelf life of a baked good. Shelf life is defined as maintaining the % moisture, water activity, and organoleptically perceived tenderness and moistness of the baked good while preventing drying out and hardening of the baked good during storage at room temperature. In the disclosed method the baked good, preferably as it comes out of the baking apparatus, is topically coated with a primary lipid-based coating oil on all surfaces. The primary lipid-based coating oil, which is largely a solid at room temperature, is applied at a temperature above its melting point. The primary lipid-based coating oil preferably has a solid fat content at 20° C of at least 68 %. The baked good is then allowed to cool permitting the primary lipid-based coating oil to penetrate the baked good and to solidify. The coated baked good is then coated with a secondary lipid-based coating comprising a compound coating or a chocolate coating. The baked good treated as described has a shelf life of at least 4 months at room temperature, more preferably at least 6 months and most preferably at least 8 months.

Classes IPC  ?

• A23L 3/00 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires

Abrégé

A method of forming a transportable container (24) of bulk goods begins by placing the distributing end of a hopper (40) over the open top of a bunched bag (42). Bulk goods are dispensed from the distributing end of the hopper (40) through the open top of the bag (42) to establish a level of bulk goods in the bag. The hopper (40) moves vertically relative to the closed base (58) of the bag (42) during the dispensing of bulk goods from the distributing end of the hopper to maintain vertical spacing between the distributing end of the hopper and the level of bulk goods in the bag (42). A hopper fill level is maintained in the hopper during the dispensing of bulk goods from the hopper., An outer wrap (52) is spirally wrapped around the bag (42) while filling the bag to form the transportable container (24). The outer wrap (42) is maintained near the level of bulk goods in the bag.

Classes IPC  ?

• B65B 39/08 - Ajutages, entonnoirs ou guides pour introduire des objets ou matériaux dans les réceptacles ou les emballages adaptés pour soutenir les réceptacles ou emballages au moyen de crampons
• B65B 11/04 - Enveloppement d'objets ou de quantités de matériaux sans changer leur position durant l'opération, p.ex. dans des moules avec des plieurs à charnières en faisant tourner les objets

Abrégé

The present invention relates to a method of producing a transportable container (20) for bulk goods. A bag (48) is placed through a former opening (78) of a slip frame former (24) which surrounds a portion of the bag. The bag receives the bulk goods from a feed source (50). A stretch wrap (38) is disposed radially about a bottom support (56) and a portion of the slip frame former to initially form the transportable container. At least one of the slip frame former and the bottom support moves relative to other in response to the fill level of the bulk goods in the bag. During filling, the slip frame former is maintained at a position surrounding the fill level of the bulk goods in the bag. As the fill level increases in the bag, previously disposed portions of stretch wrap are disengaged from the slip frame former to squeeze the filled portions of the bag and lock together the bulk goods as additional portions of stretch wrap are disposed around the slip frame former.

Classes IPC  ?

• B65B 1/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou récipients
• B65B 43/58 - Moyens pour tenir les réceptacles ou les récipients pendant le remplissage avec déplacement par positions successives pour présenter le réceptacle ou récipient en vue de recevoir des apports successifs du contenu le mouvement étant vertical
• B65B 43/62 - Moyens pour tenir les réceptacles ou les récipients pendant le remplissage avec mouvement rotatif autour d'un axe placé à la position de remplissage, p.ex. l'axe du réceptacle ou récipient

Abrégé

A deflator apparatus for use in a form, fill and seal bagging machine to deflate excess air from and form a filled or partially filled package of bulk goods includes a first deflator having a plurality of first flexible bands that extends between a pair of first arms. The apparatus further includes a second deflator having at least one second flexible band that extends between a pair of second arms. The first and second deflators are spaced from one another and movable relative to one another to sandwich the package of bulk goods between the plurality of first flexible bands and the at least one second flexible band to remove excess air from the package and form the package.

Classes IPC  ?

• B65B 1/28 - Réglage de l'échappement d'air ou de poussière des réceptacles ou récipients, pendant le remplissage
• B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p.ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage

Abrégé

The present invention is directed to protein-fortified tea beverages, having little or no sedimentation, and low carbohydrate load. Also provided are tea beverages having protein, fiber, low carbohydrate load, little to no sedimentation, and a variety of other optional, enhancing ingredients. Also provided are methods to make such tea beverages.

Classes IPC  ?

• A23F 3/16 - Extraction du thé; Extraits de thé; Traitement de l'extrait de thé; Préparation du thé instantané

Abrégé

The present invention comprises confections having, from interior to exterior: a confection center; a food acid layer; a compound coating layer. The present invention also comprises methods to make the present confections.

Classes IPC  ?

• A23G 3/34 - Sucreries, confiseries ou massepain; Procédés pour leur fabrication

Abrégé

A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a second whole grain is disposed into the mixer. The second whole grain has an exposed second starch that is different from the first starch. A third starch is disposed into the mixer to act as a binder of the whole grain oat and second whole grain. Water is added to the mixer to form a mixture that is cooked to form cooked cereal grains containing high levels of whole oats. The cooked grains are shredded and layered to form a shredded wheat-like biscuit.

Classes IPC  ?

• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis

Abrégé

The subject invention relates to a particulate filled edible product and a method of making the particulate filled edible product. The edible product comprises an edible shell of dough that defines an enclosed cavity having a cavity volume. At least one edible food particulate is disposed within the cavity. The food particulate has a particulate volume that is less than the cavity volume and the at least one food particulate moves freely in the cavity.

Classes IPC  ?

• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis

Abrégé

In summary, the invention is a method of producing an edible food product. The method includes the step of forming a vessel core (12) with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron (14) of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core (12) in an in situ casting process to form a clad cooking vessel (10) having a cooking surface (24). An uncooked food product is then disposed on the cooking surface (24) of the clad cooking vessel (10) and heated to produce the edible food product by subjecting the vessel core (12) to a magnetic field.

Classes IPC  ?

• A47J 36/02 - Emploi de matériaux spécifiés, p.ex. double-fonds avec une plaque de cuivre ou une plaque isolante
• A47J 37/04 - Appareils à rôtir avec supports mobiles pour les aliments ou avec instruments de chauffage mobiles; Broches
• A47J 37/06 - Rôtissoires; Grils; Grille-sandwiches

Abrégé

The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.

Classes IPC  ?

• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A21D 10/00 - Pâtes lisses, pâtes consistantes ou mélanges avant cuisson

Abrégé

The present invention provides improved methods for producing crackers with food particulates adhered to the surface, as well as the crackers produced by the methods. The processes described result in crackers which retain more topping and reduce waste. Moreover, the processes provide optional lower-fat formulations of a sweetened, hand-held food.

Classes IPC  ?

• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis

Abrégé

The present invention provides snack-sized or accompaniment food items with cracker texture, appearance and flavor on one side, and pretzel texture, appearance and flavor on the other side. Efficient processes are also provided for making such food items, wherein a dough is treated so as to create a dual texture. Superior intermediates and end products are therefore also provided.

Classes IPC  ?

• A21D 8/04 - Méthodes de préparation de la pâte; Traitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis

Abrégé

The present invention provides food compositions useful as ready-to-eat cereals, snacks, and toppings, and processes for making them. Particularly, the present invention provides food compositions with crisp texture, reduced fat, and surprising bowl life when used as a ready-to-eat cereal. The present food compositions are also an improvement over previous toppings or snacks, in that the present compositions comprise fewer 'fines' or individual grains. Moreover, since the present compositions comprise a dough binder rather than a sugar binder, nutritional supplementation is possible, such as the addition of fiber. Efficient processes are also provided for making the present food compositions. Superior intermediates and end products are therefore also provided.

Classes IPC  ?

• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;
• A23L 1/308 - Addition de substances essentiellement non digestibles, p.ex. fibres diététiques (A23L 1/05 a priorité);;

Abrégé

A method of producing a packaged food product begins by directing a plurality of food particles into a flexible container to at least partially fill the flexible container. A quantity of air is then evacuated out of the flexible container to create a vacuum within the flexible container. Next, an opening in the flexible container is sealed or closed. Air is then allowed to seep through a sidewall of the container after closing or sealing the flexible container to permit air to gradually flow back into the flexible container to gradually dissipate the vacuum within the flexible container.

Classes IPC  ?

• B65B 1/28 - Réglage de l'échappement d'air ou de poussière des réceptacles ou récipients, pendant le remplissage
• B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p.ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage
• B65D 33/01 - Ventilation ou drainage des sacs

Abrégé

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.

Classes IPC  ?

• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A23L 1/164 - Flocons ou autres formes de produits du type prêt-à-consommer (A23L 1/18 a priorité);;

Abrégé

A method for printing images on food and packaging for the food. The method includes the step of moving a plurality of food products along a first production line to a first printing station. The method also includes the step of moving a plurality of containers along a second production line to a second printing station. This step is performed during the step of moving the plurality of food products. The method also includes the step of printing a first image on at least one of the food products during the step of moving the plurality of food products. The method also includes the step of selecting a second image from a plurality of differing images in response to the first image. The second image is complementary to the first image. The method also includes the step of printing the second image on one of the containers during the step of moving the plurality of the containers. This step is performed concurrently with the step of printing the first image. As a result of the concurrent printing of the first and second images, a printed food product and a printed container, respectively, are produced. The second image on the printed container complements the first image printed on the food product.

Classes IPC  ?

• H04N 1/21 - Enregistrement intermédiaire de l'information
• A23G 3/00 - Sucreries; Confiseries; Massepain; Produits enrobés ou fourrés
• B65B 61/02 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour perforer, inciser ou appliquer des marques de code ou de dates avant l'emballage
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
• B41J 3/407 - Machines à écrire ou mécanismes d'impression ou de marquage sélectif caractérisés par le but dans lequel ils sont construits pour le marquage sur des matériaux particuliers
• B41M 3/00 - Procédés d'impression pour des travaux imprimés d'un genre particulier, p.ex. motifs

Abrégé

Disclosed is an engrossing syrup for a pan coating process and a process that enables one to coat a food piece with a soft sugar coating that retains its softness over time. The process also allows the coating to occur at low coating temperatures. In addition, the process produces a thinner and softer coating to provide a novel taste and texture to the coated food piece. The engrossing syrup can be used to coat a wide variety of types of food pieces using a pan coating process.

Classes IPC  ?

• A23G 3/54 - Produits composites, p.ex. en couches, enrobés, fourrés
• A23G 3/26 - Appareils à enrober par renversement
• A23L 1/36 - Aliments contenant principalement des noix ou des graines