A container having a bottom with a plurality of edges and a plurality of side walls extending from the bottom such that a number of the plurality of side walls is greater than a number of the plurality of edges.
B65D 5/20 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding-up portions connected to a central panel from all sides to form a container body, e.g. of tray-like form
A container (1) having a bottom (14) with a plurality of edges (30) and a plurality of side walls (60) extending from the bottom such that a number of the plurality of side walls is greater than a number of the plurality of edges.
B65D 5/20 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding-up portions connected to a central panel from all sides to form a container body, e.g. of tray-like form
B65D 5/28 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding-up portions connected to a central panel from all sides to form a container body, e.g. of tray-like form with extensions of sides permanently secured to adjacent sides, with sides permanently secured together by adhesive strips, or with sides held in place solely by rigidity of material
Described are techniques for detecting and responding to planogram voids in a retail store. Operations can include determining whether a product on a planogram for a store is selling less than a threshold quantity of units within a predefined timeframe, generating a planogram (POG) void alert, ranking the POG void alert in a list of alerts based on determining a combination of priority, severity, and urgency, selecting a top ranked alert from the list, automatically initiating at least one predefined resolution action to resolve the top ranked alert by adding a threshold quantity of the product associated with the top ranked alert to an upcoming order delivery for the particular retail store, continuously receiving, in a feedback loop, scanned identifiers of products in the particular retail store, determining whether any of the scanned identifiers correspond to the product associated with the top ranked alert, and deactivating the top ranked alert.
A shaped snack product having a substantially uniform thickness and an exposed surface area that is capable of receiving seasoning. Processes for making a shaped snack product include forming a shaped dough piece followed by intermediary steps that allow for slicing of the subsequently formed baked shaped piece producing at least two sliced pieces.
Providing incentive award programs for customers through the issuance and processing of loyalty coupons for frequent use of participating businesses; Providing consumer information via a website
A random strand vegetable snack product includes from about 10% to about 90% of a starch base, from about 10% to about 90% of one or more vegetable substrates and from about 2% to about 5% moisture. The vegetable snack product provides at least 10% of real vegetables and has a bulk density between about 50 g/L to about 84 g/L.
A random strand vegetable snack product includes from about 10% to about 90% of a starch base, from about 10% to about 90% of one or more vegetable substrates and from about 2% to about 5% moisture. The vegetable snack product provides at least 10% of real vegetables and has a bulk density between about 50 g/L to about 84 g/L.
Methods of making a snack food product that contains different substrates and, in some instances, may include pre-treating tuber substrates in a manner that differs from pre-treating vegetable substrates and thereafter co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions. A packaged ready-to-eat snack food product containing a mixture of the co-fried tuber substrates and vegetable substrates.
A snack product includes legume, deactivated transglutaminase (TG), oil, moisture, and/or seasonings. The legume dough used to make the snack product includes transglutaminase (TG) to form a modified dough having improved sheetability characteristics as compared to a similar dough without TG. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100 °F (37.8 °C) to about 140 °F (60 °C) for between about 5 minutes to about 120 minutes.
A snack product includes legume, deactivated transglutaminase (TG), oil, moisture, and/or seasonings. The legume dough used to make the snack product includes transglutaminase (TG) to form a modified dough having improved sheetability characteristics as compared to a similar dough without TG. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100° F. to about 140° F. for between about 5 minutes to about 120 minutes.
A snack product includes legume, deactivated transglutaminase (TG) oil, moisture, and/or seasonings. The legume dough used to make the snack product is modified to include transglutaminase (TG) to increase its sheetability. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100° F. to about 130° F. for between about 5 minutes to about 120 minutes.
A potato cultivar designated ‘FL 2602’ is disclosed. The invention relates to tubers and seeds of potato cultivar ‘FL 2602’, to plants of potato ‘FL 2602’, to the plant parts of potato cultivar ‘FL 2602’, and to methods for producing progeny of potato cultivar ‘FL 2602’. The invention relates to methods for producing a potato plant containing in its genome one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2602’ to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2602’ and to potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants, and plant parts produced by crossing potato cultivar ‘FL 2602’ with another potato cultivar.
A snack product includes a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives. The snack product provides about 10% or more vegetables and from about 15% to about 45% whole grains and has a bulk density between about 50 g/L to about 84 g/L. An exemplary method of making a snack product includes hydrating a dry mix containing a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives to form a dough containing from about 30% to about 40% moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form the snack product.
A snack product includes a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives. The snack product provides about 10% or more vegetables and from about 15% to about 45% whole grains and has a bulk density between about 50 g/L to about 84 g/L. An exemplary method of making a snack product includes hydrating a dry mix containing a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives to form a dough containing from about 30% to about 40% moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form the snack product.
An automatic touchless dispenser capable of providing one or more crispy and fresh food products to customers independent of the type of food product or container.
G07F 11/44 - Coin-freed apparatus for dispensing, or the like, discrete articles from non-movable magazines in which magazines the articles are stored in bulk
Disclosed are systems and methods for determining a concentration of a plant ingredient in a developed food product before or while making the food product. A method may include: receiving, by a computing system, protein data for the plant ingredient, retrieving at least one model trained to generate output indicating a desired concentration of the plant ingredient to be used in developing the food product, the model including at least one of a pH, temperature, and protein-content model, providing the received protein data as input to the model, receiving the output from the model, and generating instructions for developing the food product including the desired concentration range of the plant ingredient.
Disclosed are systems and methods for determining a concentration of a plant ingredient in a developed food product before or while making the food product. A method may include: receiving, by a computing system, protein data for the plant ingredient, retrieving at least one model trained to generate output indicating a desired concentration of the plant ingredient to be used in developing the food product, the model including at least one of a pH, temperature, and protein-content model, providing the received protein data as input to the model, receiving the output from the model, and generating instructions for developing the food product including the desired concentration range of the plant ingredient.
41 - Education, entertainment, sporting and cultural services
Goods & Services
Educational services, namely, conducting programs for mentoring creative leaders through hands-on experience, real-world projects in the field of media, design and content creation
A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g/L to about 84 g/L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried to form a vegetable snack product.
A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g/L to about 84 g/L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form a vegetable snack product.
An automatic touchless dispenser capable of providing one or more crispy and fresh food products to customers independent of the type of food product or container.
G07F 11/44 - Coin-freed apparatus for dispensing, or the like, discrete articles from non-movable magazines in which magazines the articles are stored in bulk
Methods of making extruded products that incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.
B29C 48/40 - Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die using screws surrounded by a cooperating barrel, e.g. single screw extruders using two or more parallel screws, e.g. twin screw extruders
A potato cultivar designated FL 2505 is disclosed. The invention relates to tubers of potato cultivar FL 2505, to seeds of potato cultivar FL 2505, to plants and plant parts of potato cultivar FL 2505, to food products produced from potato cultivar FL 2505, and to methods for producing a potato plant by crossing potato cultivar FL 2505 with itself or with another potato variety. The invention also relates to methods for producing a transgenic potato plant and to the transgenic potato plants and parts produced by those methods. This invention also relates to potato plants and plant parts derived from potato cultivar FL 2505, to methods for producing other potato plants or plant parts derived from potato cultivar FL 2505 and to the potato plants and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar FL 2505 with another potato cultivar.
A coating and methods of making the coating to reduce oil uptake when frying a plant-based substrate to form finished fried snack food products having reduced oil content.
A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.
A universal snack dispenser capable of providing crisp snacks to customers offers a touchless experience and delivers a sufficient amount of the snacks independent of the type and container.
A dispenser for stored product such as food products includes a generally hollow housing having a cavity configured to retain product; an outlet provided at a lower portion of the housing with a proximal portion adjacent the cavity and a distal portion spaced from the proximal portion; a gate disposed between the cavity and the distal portion or disposed at the distal portion; an actuator coupled to the gate to selectively position the gate between a closed position and an open position, wherein in the closed position product disposed within the cavity cannot move to the outlet and in the open position product falls by gravity from the cavity to the outlet; and optionally an environmental control unit to control an environmental control apparatus to modulate at least one of temperature, moisture content, or oxygen content within the dispenser or an agitator assisting movement of the product to the outlet.
A47J 47/01 - Kitchen containers, stands or the like, not provided for in other groups of this subclassCutting-boards, e.g. for bread with dispensing devices
A dispenser for stored product such as food products includes a generally hollow housing having a cavity configured to retain product; an outlet provided at a lower portion of the housing with a proximal portion adjacent the cavity and a distal portion spaced from the proximal portion; a gate disposed between the cavity and the distal portion or disposed at the distal portion; an actuator coupled to the gate to selectively position the gate between a closed position and an open position, wherein in the closed position product disposed within the cavity cannot move to the outlet and in the open position product falls by gravity from the cavity to the outlet; and optionally an environmental control unit to control an environmental control apparatus to modulate at least one of temperature, moisture content, or oxygen content within the dispenser or an agitator assisting movement of the product to the outlet.
A47F 1/035 - Dispensing means having measuring devices
A23L 3/3418 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Machines for cutting products and impellers suitable for use with the machines. The impellers include a lower plate having a central zone and paddles configured with the lower plate outside of the central zone to direct material to the cutting head. At least a first exit slot is located in the lower plate and extending through the lower plate to define a passageway to enable foreign debris at the upper surface to exit the impeller through the passageway.
A method of prompting impulse purchases includes detecting a position of a customer at an impulse purchase location via an impulse purchase prompt initiator, automatically transmitting, via the impulse purchase prompt initiator, an impulse purchase prompt to the customer, fulfilling, in near-real time, an impulse purchase request transmitted by the customer in response to the impulse purchase prompt via the impulse purchase prompt initiator automatically sending a signal to a communications module of an automated locker, and automatically opening the at least one storage compartment and dispensing a product associated with the impulse purchase. The automated locker includes storage that is temperature controlled so as to lower a temperature of the product, and the impulse purchase prompt is only automatically transmitted in response to the temperature of the product being equal to or less than a predetermined temperature.
G06Q 20/40 - Authorisation, e.g. identification of payer or payee, verification of customer or shop credentialsReview and approval of payers, e.g. check of credit lines or negative lists
G06Q 20/32 - Payment architectures, schemes or protocols characterised by the use of specific devices using wireless devices
A system includes a mobile device, an impulse purchase location, an impulse purchase prompt initiator that detects a position of the mobile device, an impulse purchase prompt, and a fulfillment configuration. The impulse purchase prompt initiator automatically transmits the prompt to the mobile device. The fulfillment configuration fulfills an impulse purchase in response to a customer response to the prompt and comprises an automated locker including a storage compartment. The impulse purchase prompt initiator automatically sends a signal to the automated locker indicative of the an impulse purchase request so as to automatically cause the storage compartment to open and dispense a product, and is configured to determine that the mobile device is stationary and to only automatically transmit the prompt in response to the mobile device being stationary for a predetermined period of time and before the customer completes an initial transaction.
G06Q 20/40 - Authorisation, e.g. identification of payer or payee, verification of customer or shop credentialsReview and approval of payers, e.g. check of credit lines or negative lists
G06Q 20/32 - Payment architectures, schemes or protocols characterised by the use of specific devices using wireless devices
