A carton displays packages disposed therein. The cartons are configured to be stacked upon one another with package indicia facing a display opening. The carton includes a top opening through which the packages are loaded in a vertical orientation. The top opening is closable by two opposing flaps that adjoin along a top center line, and secured with tabs disposed on two other flaps. The carton also includes a removable portion defined by a line of weakness spanning across the front panel, optionally opposing side panels, and the two opposing flaps. The removable portion is removable by tearing the removable portion along the line of weakness by peeling or pulling a cut-out.
The present invention relates to a caramel-like filling, the caramel-like filling comprising: (a) 25 to 35wt% soluble fiber; (b) 25 to 50wt% sugar alcohol; (c) 4 to 16wt% cocoa butter; (d) 8 to 15wt% water. In particular the filling has caramel-like properties without requiring a heat-treatment step as in conventional caramel production. This significantly broadens the application of the faux caramel.
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/42 - Sucreries, confiseries ou massepainProcédés 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 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/26 - Polyesters de polyol, p. ex. polyesters de sucrosePolymères synthétiques de sucre, p. ex. polydextrose
A packaging box defines a first axis, a second axis perpendicular to the first axis, and a third axis perpendicular to the first axis and the second axis, and includes an upper cover, a lower cover, wherein the upper cover and the lower cover can be combined together along the third axis to form an internal packaging space therebetween, and at least one spacer provided in the interior of at least one of the upper cover and the lower cover extending along the second axis. When the upper cover and the lower cover are combined, the spacer divides the internal packaging space into at least a left cavity and a right cavity. The packaging box includes opposing front and rear walls extending along the first axis, and opposing right and left walls extending along the second axis.
B65D 83/04 - Réceptacles ou paquets comportant des moyens particuliers pour distribuer leur contenu pour distribuer de petits objets en forme d'anneau, de disque, de sphère ou similaire, p. ex. des comprimés ou des pilules
A baked snack comprises natural cheese, flour, and pregelatinized waxy maize starch. The natural cheese is present in the baked snack at a higher wt.% relative to any other ingredient. A matrix formed at least in part by the natural cheese fills an interior of the baked snack. Methods of preparing the snack are also provided.
A computing platform is configured to (1) extract a first source dataset from a first database containing data about a set of product-level ingredients, (2) extract a second source dataset from a second database containing data about food products, (3) merge the first and second source datasets into a first merged dataset, (4) update the first merged dataset by inserting a column representing a data variable that, for each product-level ingredient in the set, provides a respective dry mass measurement of the respective product-level ingredient within a corresponding food product in which the respective product-level ingredient is included, (5) extract a third source dataset from a third database containing environmental-impact values for ingredients, (6) merge the updated first merged dataset and the third source dataset into a second merged dataset, and (7) determine a group of environmental-impact indicators for each product-level ingredient in the set using the second merged dataset.
A software tool for predicting candidate recipes for a food product using (a) a predictor model that is trained to output, for a given candidate recipe that is passed as input to the predictive model, (i) a predicted value of at least one target variable and (ii) predicted values of a given subset of assessment variables, and (b) a generator model that functions to: (1) train an underlying predictive model that is configured to output (i) predicted values of the at least one target variable for a space of possible recipes and (ii) uncertainty estimates for the predicted values, and (2) select candidate recipes from the space of possible recipes based on (i) a balancing between the predicted values and the uncertainty estimates output by the underlying predictive model and (ii) the set of constraints.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Coffee; coffee extracts; coffee substitutes; cocoa;
chocolate; chocolate candy; cocoa, chocolate and coffee
beverages and preparations for making such beverages; tea;
bakery products; sugar and sweeteners; pastry; cookies
(biscuits); cookies; brownies; cheesecakes; cakes; waffles;
wafers; confectionery, in particular sugar confectionery and
chocolate confectionery; chocolate spreads; confectionery in
frozen and chilled form; ice cream; cereal and
chocolate-based desserts; dessert mousses (confectionery);
cereal- and chocolate-based frozen desserts; frozen cakes;
frozen yogurts (edible ices); chilled desserts based on
cereals and chocolate; ready-to-bake dough-based products;
cereal-based preparations; breakfast cereals; ice cream;
fruit ices; honey; puddings; popcorn and corn chips; snacks
based on corn, rice, barley, rye or in the form of fine
pastries.
13.
SYSTEMS AND METHODS FOR USING ARTIFICIAL INTELLIGENCE TO PREDICT RECIPES FOR A FOOD PRODUCT
A software tool for predicting candidate recipes for a food product using (a) a predictor model that is trained to output, for a given candidate recipe that is passed as input to the predictive model, (i) a predicted value of at least one target variable and (ii) predicted values of a given subset of assessment variables, and (b) a generator model that functions to: (1) train an underlying predictive model that is configured to output (i) predicted values of the at least one target variable for a space of possible recipes and (ii) uncertainty estimates for the predicted values, and (2) select candidate recipes from the space of possible recipes based on (i) a balancing between the predicted values and the uncertainty estimates output by the underlying predictive model and (ii) the set of constraints.
The present invention provides a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution by blending a sweet rennet whey solution and an acid whey solution, wherein the sweet rennet whey solution is present in a greater amount by weight than the acid whey solution, (iii) concentrating the whey protein solution by ultrafiltration to a whey protein concentration of from 5 to 15 wt %, based on the weight of the concentrated whey protein solution, (iv) subjecting the concentrated whey protein solution to a cavitation treatment sufficient to heat the concentrated whey protein solution to a temperature of at least 70° C. to provide a heat-treated whey protein solution, (v) mixing the cheese curds and the heat-treated whey protein solution to form a mixture, and (vi) subjecting the mixture to a texture-building heat-treatment to form the cream cheese, wherein the whey in the whey protein solution provided in step (ii) consists of whey from the sweet rennet whey solution and whey from the acid whey solution.
A23C 19/076 - Fromages à pâte fraîche, p. ex. fromage blanc ou à la crème
A23C 9/142 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre dans lesquelles la composition chimique du lait est modifiée par des traitements non chimiques par dialyse, osmose inverse ou ultrafiltration
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a sodium content of from 26.0 to 49.0 mg/100g. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a colour L-value as measured by the White diluent method of from 21.7 to 26.0. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a sodium content of less than 150.0 mg/100g and a colour L-value as measured by the White diluent method of from 21.3 to 26.0. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a pH of from 6.0 to 8.0 and a colour L-value as measured by the White diluent method of from 21.3 to 26.0. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a sodium content of less than 150.0 mg/100g and a pH of from 6.00 to 7.60. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
25.
METHOD FOR PREPARING A COCOA COMPOSITION, AND A COCOA COMPOSITION
The present application generally relates to a method for preparing an alkalised cocoa powder. The method may comprise the steps: (a) adding a sample of cocoa powder to a reaction vessel; (b) adding an alkali solution to the reaction vessel; (c) adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a first pressure (P1); (d) releasing at least a portion of the gas from the reaction vessel to reduce the pressure in the reaction vessel to a second pressure (P2); and (e) adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a third pressure (P3), wherein P1 is greater than 3.0 bara, P3 is greater than 2.5 bara, and P2 is less than P1 and P3.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a D90 value of from 33.0μm to 39.0 μm. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a D90 value of less than 50.0 μm and a colour L-value as measured by the White diluent method of from 15.0 to 26.0. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
The present application generally relates to an alkalised cocoa powder, in particular to an alkalised cocoa powder having a pH of from 6.10 to 6.65. There is also disclosed a method for preparing an alkalised cocoa powder.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
This invention provides a confectionery product comprising at least two portions wherein a first portion comprises a chocolate mass and a second portion comprises at least 95 wt.% cocoa liquor.
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A method of predicting a temper level and/or a viscosity of a tempered mass, provided by tempering of a fat-containing, crystallisable mass, for example a chocolate mass, by flowing the mass successively through a temperer comprising an inlet, a crystallization stage to form crystals therein and a reheat stage to melt unstable crystals formed therein, is described. The method is implemented, at least in part, by a computer including a processor and a memory. The method comprises predicting the temper level and/or the viscosity of the tempered mass using a model, wherein the model relates the temper level and/or the viscosity of the tempered mass to one or more temperer process parameters. A method of controlling tempering and a temperer are also described.
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/18 - Appareils à conditionner les masses de chocolat à mouler
A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
G05B 13/04 - Systèmes de commande adaptatifs, c.-à-d. systèmes se réglant eux-mêmes automatiquement pour obtenir un rendement optimal suivant un critère prédéterminé électriques impliquant l'usage de modèles ou de simulateurs
31.
OVEN WITH INDEPENDENTLY-CONTROLLABLE SLOT JET REATTACHMENT NOZZLES
An apparatus for baking or drying products includes a tunnel oven (100, 200) that includes one or more zones, one or more heaters (210) coupled to the zone(s) of the tunnel oven, slot jet reattachment (SJR) nozzles (220a, 220b) positioned at each zone(s), and a controller (240) operatively coupled to the tunnel oven. Each SJR nozzle (220a, 220b) includes an electrical heating element (220) and is coupled to at least one sensor (224). The controller is configured to set a temperature of the air to be generated by the one or more heaters (210), independently set a temperature of the air to be generated by each electrical heating element (220) coupled to each of the SJR nozzles (220a, 220b), and obtain readings from the at least one sensor (224)of any one of the SJR nozzles (220a, 220b) to determine whether the temperature of the air to be generated by the electrical heating element (220) of the one of the SJR nozzles has been reached.
A21B 1/24 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci
A21B 1/26 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci par air chaud
A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
B05B 1/26 - Buses, têtes de pulvérisation ou autres dispositifs de sortie, avec ou sans dispositifs auxiliaires tels que valves, moyens de chauffage avec des moyens pour briser ou dévier mécaniquement le jet à sa sortie, p. ex. des déflecteurs fixesDispersion du liquide ou d'autre matériau fluide sortant à l'aide de jets d'impact
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Cocoa; cocoa and chocolate based beverages and preparations for making such beverages; chocolate, non-medicated confectionery, in particular chocolate confectionery and sugar confectionery; biscuits, wafers, cakes, pastries, croissants, cheesecakes, baked and dough products; preparations made from cereals; edible ices, namely ice cream products, frozen confectionery and desserts; chilled confectionery and desserts; chocolate spreads.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Café; extraits de café; succédanés de café; cacao; chocolat; bonbons de chocolat; boissons au cacao, au chocolat et au café et préparations pour faire ces boissons; thé; produits de boulangerie; sucre et édulcorants; pâtisserie; biscuits; cookies; brownies; cheese-cakes; gâteaux; gaufres; gaufrettes; confiseries, en particulier confiseries au sucre et confiseries au chocolat; pâtes à tartiner au chocolat; confiseries sous forme congelée et réfrigérée; crèmes glacées; desserts à base de céréales et de chocolat; desserts sous forme de mousses (confiserie); desserts congelés à base de céréales et de chocolat; gâteaux congelés; yaourts glacés (glaces alimentaires); desserts réfrigérés à base de céréales et de chocolat; produits à base de pâte prête-à-cuire; préparations à base de céréales; céréales pour le petit-déjeuner; crèmes glacées; glaces aux fruits; miel; poudings; pop-corn et chips de maïs; en-cas à base de maïs, riz, orge, seigle ou sous forme de pâtisseries fines.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Coffee; coffee extracts; coffee substitutes; cocoa; chocolate; chocolate candy; cocoa, chocolate and coffee beverages and preparations for making such beverages; tea; bakery products; sugar and sweeteners; pastry; cookies (biscuits); cookies; brownies; cheesecakes; cakes; waffles; wafers; confectionery, in particular sugar confectionery and chocolate confectionery; chocolate spreads; confectionery in frozen and chilled form; ice cream; cereal and chocolate-based desserts; dessert mousses (confectionery); cereal- and chocolate-based frozen desserts; frozen cakes; frozen yogurts (edible ices); chilled desserts based on cereals and chocolate; ready-to-bake dough-based products; cereal-based preparations; breakfast cereals; ice cream; fruit ices; honey; puddings; popcorn and corn chips; snacks based on corn, rice, barley, rye or in the form of fine pastries.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Savoury or sweet food products for aperitifs based on
flavoured or natural potatoes. Bakery products, sweet or savoury tarts, sweet or savoury
pies, crackers, cookies, biscuits (sweet or savoury), pastry
products, cakes, snacks containing chocolate, waffles,
wafers, savoury or sweet cocktail snacks containing baking
dough, biscuit mixture or pastry mixture, bread, rusks,
flour and cereal preparations, crispy snacks made of
cereals, corn and rice, bread rolls.
A package for storing a comestible includes a tray having a plurality of walls including a bottom wall and at least one sidewall and an open space formed in one or more of the plurality of walls. The plurality of walls have a total projection area and more than half of the total projection area is the open space. A wrapper is loosely laid about the tray to enclose the tray.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Coffee; coffee extracts; coffee substitutes; cocoa;
chocolate; cocoa, chocolate and coffee beverages and
preparations for such beverages; tea; bakery products; sugar
and sweeteners; pastry; cookies (biscuits); cookies;
brownies; cheesecakes; cakes; waffles; wafers;
confectionery, particularly sugar confectionery and
chocolate confectionery; chocolate bars; chocolate spreads;
frozen and refrigerated confectionery other than ice cream;
chocolate desserts, dessert mousses (confectionery), frozen
chocolate desserts other than ice cream; frozen cakes;
frozen yogurts (edible ices); refrigerated chocolate
desserts; ready-to-bake dough-based products; cereal-based
preparations; breakfast cereals; honey; puddings; popcorn;
corn chips; snacks based on corn, rice, barley, rye or in
the form of fine pastries.
A package (20) for displaying a plurality of items (10) includes a carton body having at least a bottom panel (24), a first side panel (26), a second side panel (28), and a rear panel (30). At least one support is extendable from at least one of the first side panel, the second side panel, and the bottom panel. At least one support (60) is engageable with a rear surface of one of the plurality of items. The at least one support is located remotely from the rear panel.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Cocoa; cocoa and chocolate based beverages and preparations for making such beverages; chocolate, chocolate confectionery; biscuits, wafers, cakes, pastries, cheesecakes, baked and dough products; preparations made from cereals; edible ices, namely ice cream products, frozen chocolate confectionery and desserts; chilled chocolate confectionery and desserts; chocolate spreads.
The invention provides a chocolate product comprising >18 wt. % natural lipid, >10 wt. % sugar and/or sugar replacer, and >5 wt. % of at least one cocoa ingredient selected from the group comprising: cocoa butter, cocoa liquor, cocoa powder, cocoa pulp, and combinations thereof, wherein at least one of the following conditions is satisfied: a. The product comprises more than 8 wt. % and no more than 9 wt. % saturated fat and ≤2.5 wt. % sugar; b. The product comprises more than 6 wt. % and no more than 8 wt. % saturated fat and ≤4.5 wt. % sugar; c. The product comprises more than 5 wt. % and no more than 6 wt. % saturated fat and ≤9 wt. % sugar; d. The product comprises more than 4 wt. % and no more than 5 wt. % saturated fat and ≤13.5 wt. % sugar; e. The product comprises more than 3 wt. % and no more than 4 wt. % saturated fat and ≤18 wt. % sugar; f. The product comprises more than 2 wt. % and no more than 3 wt. % saturated fat and ≤22.5 wt. % sugar; or g. The product comprises less than or equal to 2 wt. % saturated fat and ≤27 wt. % sugar; and wherein when the product satisfying any of conditions a-g comprises ≤10 wt. % sugar, the remainder of the total combined sugar and sugar replacer content is made up to >10 wt % with sugar replacer.
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Savoury or sweet products for aperitifs based on flavoured or natural potatoes; mini charcuterie items being aperitifs. Bakery products, sweet or savoury tarts, sweet or savoury pies, crackers, cookies, biscuits (sweet or savoury), pastry products, cakes, snacks containing chocolate, waffles, wafers, savoury or sweet cocktail snacks containing baking dough, biscuit mixture or pastry mixture, bread, rusks, flour and cereal preparations, crispy snacks made of cereals, corn and rice, bread rolls.
63.
METHODS OF FORMING IMAGES ONTO CHOCOLATE SURFACES OF FOODS ITEMS
The invention provides a method of forming an image on a surface of a food item having an outer packaging, wherein the food item comprises a chocolate surface, the method comprising the step of irradiating the chocolate surface of the food item at one or more locations using a laser to form an image thereon; wherein the step of irradiating the chocolate surface comprises passing laser energy through the outer packaging and onto the chocolate surface of the food item at the one or more locations, and wherein the laser has a wavelength of around 7000 nm to 22000 nm.
A film package with a resealable access opening providing improved access to the package contents is provided. The film package may include a tray, frame, or other reinforcing structure containing or holding discrete articles disposed in a row, column, or array, a flexible film forming at least a top of the film package, an access opening disposed at least in the top defined by a cut in the film, and a sealing layer adhesively sealed to the film or a remainder of the film around the access opening. In one embodiment, the access cut forming the access opening into the film has an expanded portion that extends outward from the remainder of the access cut to facilitate easier removal of the discrete articles within the package. To further improve access, the tray may have an opening or window therein to permit the discrete articles to move longitudinally and/or laterally therein.
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B29C 65/76 - Fabrication de joints non permanents ou détachables
B65D 77/00 - Paquets réalisés en enfermant des objets ou des matériaux dans des réceptacles préformés, p. ex. des boîtes, des cartons, des sacs ou des sachets
A method of forming a jelly confection includes providing a jelly confection material having a first percentage of solids to a first moisture removal system, removing moisture from said jelly confection material having said first percentage of solids within the first moisture removal system to form a jelly confection material having a second percentage of solids, depositing said jelly confection material having said second percentage of solids into at least one mold, and removing moisture from said jelly confection material having said second percentage of solids within a second moisture removal system to form a jelly confection material having a third percentage of solids.
A method for forming a jelly confection includes providing a jelly confection material to a moisture removal system, continuously renewing an exterior surface of the jelly confection material via the moisture removal system, removing moisture from the jelly confection material via the moisture removal system, outputting the jelly confection from the moisture removal system, and forming the jelly confection material into a plurality of pieces of jelly confection.
The invention provides a method of manufacturing a chocolate product comprising the steps of: a) size reducing a chocolate ingredient mixture followed by conching the chocolate ingredient mixture; and b) ball milling the chocolate ingredient mixture formed in step a) to form a chocolate product comprising a particle size distribution which is reduced compared to the chocolate ingredient mixture formed in step a), wherein the chocolate ingredient mixture at the end of step a) comprises a particle size distribution with a D90 value of 20-100 µm and the chocolate product at the end of step b) comprises a particle size distribution with a D90 value of 15-35 µm and which is less than the particle size distribution formed in step a).
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Café; extraits de café; succédanés de café; cacao; chocolat; boissons au cacao, au chocolat et au café et préparations pour ces boissons; thé; produits de boulangerie; sucre et édulcorants; pâtisserie; biscuits; cookies; brownies; cheese-cakes; gâteaux; gaufres; gaufrettes; confiserie, en particulier confiserie de sucre et confiserie de chocolat; barres de chocolat; pâtes à tartiner au chocolat; confiseries sous forme congelées et réfrigérées autres que crèmes glacées; desserts au chocolat, desserts sous forme de mousses (confiserie), desserts au chocolat congelés autres que crèmes glacées; gâteaux congelés; yaourts glacés (glaces alimentaires); desserts au chocolat réfrigérés; produits à base de pâte prête-à-cuire; préparations à base de céréales; céréales pour le petit-déjeuner; miel; poudings; pop-corn; chips de maïs; en-cas à base de maïs, riz, orge, seigle ou sous forme de pâtisseries fines.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Dried, preserved, cooked and stewed fruits; jellies; jams; marmalade; cocoa butter; dairy products, dairy spreads, dairy desserts and chilled dairy desserts, including crèmes [dairy products] yoghurt and yoghurt products, including yoghurt-based beverages, sweet white cheese, cottage cheese; milk and milk products, powdered milk, desserts and preparations for making desserts made from milk products; milk shakes, creams, whipped cream, cream puddings, beverages consisting primarily of milk, milk-based beverages, creamers for beverages; dairy substitutes, including almond milk, soya milk, rice milk, coconut milk, oat milk, peanut milk; yoghurt and yoghurt-based beverages made from milk substitutes; desserts made from milk substitutes; beverages made from milk substitutes; snacks based on potato, vegetable or fruits; roasted, dried, salted and seasoned nuts; hazelnut spreads; fruit spreads; nut-based spreads. Cocoa; chocolate; tea; coffee; cocoa beverages, chocolate beverages, chocolate-based beverages, tea-based beverages, coffee-based beverages and preparations for making these beverages; bread and bakery products; sugar and sweeteners; pastry; biscuits; cookies; brownies; cheesecakes; cakes; waffles; wafers; confectionery products in particular sugar confectionery and chocolate confectionery; chocolate spreads; chocolate sauces; chocolate syrups; flavouring syrups; frozen and chilled confectionery; ice cream; desserts; frozen desserts; frozen cakes; frozen pastry; frozen preparations for baking; frozen yoghurt; chilled desserts; dough products; preparations made from cereals; preparations for baking; breakfast cereal; ice creams; sherbets; ice cream cones; puddings; mousses; snack products in the form of popcorn and corn crisps; popcorn; snack products based on corn, rice, barley, rye or pastry; gluten-free products in class 30; trifles.
75.
FOOD MIX COMPRISING AT LEAST TWO COATED INGREDIENTS AND ITS METHOD OF PREPARATION
The invention provides a food mix comprising at least two discrete ingredients independently selected from the group consisting of: at least one type of nut, at least one type of fruit, at least one type of seed, at least one type of legume, pieces thereof having a minimum diameter and/or length of no less than 3 mm and combinations thereof, wherein at least one of the at least two discrete ingredients is at least partially coated with a particulate solid composition comprising a mixture of at least one cocoa ingredient and at least one sugar; and wherein the particulate solid composition is present in a total amount of less than 4 wt.% of the food mix.
A23L 7/122 - Céréales enrobées, fourrées, multicouches ou creuses prêtes à consommer
A23L 7/191 - Traitement ultérieur des céréales soufflées, p. ex. enrobage ou salage
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
WESTROCK, CELULOSE, PAPEL E EMBALAGENS LTDA (Brésil)
MONDELEZ BRASIL LTDA (Brésil)
Inventeur(s)
Greuel, Gabriel Viebrantz
Oliveira, Jaqueline De
Abrégé
The present invention relates to a box for transporting and displaying products, with the aim of overcoming the drawbacks described in the prior art by means of a package (100) that has a set of folds, cutting points and perforation points, developed for transporting, storing and displaying food or other types of product at the point of sale. This novel structural arrangement gives the package (100) greater functionality during transport, storage and display, without leading to alterations/adaptations in the assembly process. In addition, the package makes it possible to transport the products placed therein and display them in place at the point of sale, making it easier for the consumer to identify same.
B65D 5/06 - 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 en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps avec les éléments de fermeture d'extrémité ou de support du contenant formés en pliant vers l'intérieur une paroi dépassante et tournant continuellement autour d'une extrémité du corps tubulaire
B65D 17/28 - Réceptacles rigides ou semi-rigides spécialement conçus pour être ouverts par coupage ou perçage, ou en perçant ou en déchirant des éléments ou des parties frangibles le long de lignes ou à partir de points de moindre résistance
B65D 5/54 - Lignes de moindre résistance facilitant l'ouverture des réceptacles ou leur division en parties séparées, par découpage ou déchirement
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Savoury or sweet products for aperitifs based on flavoured or natural potatoes; mini charcuterie items being aperitifs. Bakery products, sweet or savoury tarts, sweet or savoury pies, crackers, cookies, biscuits (sweet or savoury), pastry products, cakes, snacks containing chocolate, waffles, wafers, savoury or sweet cocktail snacks containing baking dough, biscuit mixture or pastry mixture, bread, rusks, flour and cereal preparations, crispy snacks made of cereals, corn and rice, bread rolls.
78.
BAKED PRODUCT COMPRISING A CONFECTIONERY COMPONENT AND A BAKED COMPONENT
The present invention relates to a baked product comprising at least one confectionery component and a baked component, wherein between the confectionery component and the baked component there is: a) at least 10.6g of a dairy derived ingredient per 30-50g of the baked product; and b) at least 14.17g of an ingredient derived from nuts and/or seeds and/or at least 10.6g of a wholegrain ingredient per 30-50g of the baked product. The present invention also relates to a baked product comprising at least one baked component comprising an ingredient derived from nuts and/or seeds in an amount of at least 14.17g per 30-50g of the baked product and a wholegrain ingredient in an amount of at least 10.6g per 30-50g of the baked product.
The present invention relates to a chocolate product comprising at least one cocoa ingredient, at least one dairy ingredient and at least one softening ingredient, wherein at least one of the following conditions is satisfied: a) the dairy ingredient is present in at least 35.4g per 100g of the chocolate product and the cocoa ingredient is present in at least 47.2 g per 100g of the chocolate product and preferably the total combined amount of the dairy ingredient and cocoa ingredient is no more than 95g per 100g of the chocolate product; or b) the dairy ingredient is present in at least 35.4g per 100g of the chocolate product and the total combined amount of cocoa ingredient and softening ingredient is at least 47.2 g per 100g of the chocolate product, wherein the softening ingredient is derived from nuts and/or seeds and wherein preferably the total combined amount of the dairy ingredient, softening ingredient and cocoa ingredient is no more than 95g per 100g of the chocolate product. The present invention also relates to a method of preparing a chocolate product according to the present invention, the method comprising the step of combining at least one cocoa ingredient, dairy ingredient, and at least one softening agent.
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Cocoa; cocoa and chocolate based beverages and preparations for making such beverages; chocolate, non-medicated confectionery, in particular chocolate confectionery and sugar confectionery; biscuits, wafers, cakes, pastries, cheesecakes, baked and dough products; preparations made from cereals; edible ices, namely ice cream products, frozen confectionery and desserts; chilled confectionery and desserts; chocolate spreads.
A method of producing a sugar-free chewy candy product includes cooking ingredients comprising a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%; adding a seeding material to the cooked mass while mixing to obtain a mixed mass; stoving the mixed mass at 30 to 80° C. to obtain a stoved mass; and forming the stoved mass into a desired shape to obtain a sugar-free chewy candy product.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/42 - Sucreries, confiseries ou massepainProcédés 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
A method of coating a confectionery core is provided includes applying a first coating material to the confectionery core. The first coating material being in liquid form. The method also includes tackifying said first coating material on the confectionery core for a selected period of time to achieve a specific level of tackiness for said first coating material. The method further includes applying a second coating material to said first coating material on the confectionery core. The second coating material including a natural plant based particulate.
A23G 4/02 - Appareils spécialement adaptés à la fabrication ou au traitement du chewing-gum
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 4/06 - Chewing-gum caractérisé par la composition
The present invention relates to a method of producing a composite brownie and cookie comestible product, the method comprising:
providing a plurality of cookie dough slabs having a mean diameter of from 7-15 mm;
forming a layer of brownie dough;
depositing the slabs of cookie dough to provide a substantially complete layer across an upper surface of the brownie dough and to thereby form a composite dough product, wherein the composite dough product has a ratio of brownie dough to cookie dough of from 5:5 to 9:1 by weight;
baking the composite dough product to form a composite brownie and cookie comestible product.
B65D 75/20 - Objets ou matériaux entièrement enveloppés dans des feuilles simples ou des flans enveloppants dans des feuilles ou des flans repliés autour du contenu, et avec leurs bords libres opposés réunis, p. ex. par adhésifs à pression, par pliage, thermosoudage ou soudage
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
A packaging assembly (1) comprising a package (2) containing an elongate product (3) extending between a product first end (3a) and a product second end (3b) to thereby define an elongate axis, the package (2) comprising a continuous sheet of material (5) having a first end portion (5a) and a second end portion (5b), a first side portion (5c) and a second side portion (5d) each extending in the direction of the elongate axis and between the first end portion (5a) and the second end portion (5b), wherein the sheet of material (5) is folded around the product (3) and facing portions of the first side portion (5c) are secured to one another and facing parts of the second side portion (5d) are secured to one another and the first end portion (5a) and the second end portion (5b) are secured or sealed together to provide an openable seal at a location between the product first end (3a) and the product second end (3b) on an intended front face of the packaging assembly (1) and transverse to the elongate axis.
B65D 75/20 - Objets ou matériaux entièrement enveloppés dans des feuilles simples ou des flans enveloppants dans des feuilles ou des flans repliés autour du contenu, et avec leurs bords libres opposés réunis, p. ex. par adhésifs à pression, par pliage, thermosoudage ou soudage
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
A container having a container body with an interior (18) bounded by a bottom wall (20), a neck (22), opposite the bottom wall (20), and sidewalls (24, 26, 28 and 30) extending between a bottom wall (20) and a neck (22). The neck has an outwardly extending protuberance (32) for cooperating with an inwardly extending protuberance (34) of a lid. The neck also has an inwardly-cantilevered sealing flange (36) having a sealing surface and having a first end (40) connected to an upwardly extending step (42) to form a hinged intersection therewith, positioned on an opposite side of the protuberance (32) relative to the bottom wall (20), and a second end (44) that defines the perimeter of an access opening (46) to the interior (18) of the container, the sealing flange (36) extending at an inclined angle away from the bottom wall (20) such that, during sealing of a sealing barrier (14) to the sealing surface (38) of the sealing flange (36), the sealing flange (36) can pivot about the hinged intersection with the step (42) and toward the bottom wall (20).
There is provided a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution comprising ideal whey, (iii) subjecting the whey protein solution to a cavitation treatment sufficient to heat the whey protein solution to a temperature of at least 70° C. to provide a heat-treated whey protein solution, (iv) mixing the cheese curds and the heat-treated whey protein solution to form a mixture, and (v) subjecting the mixture to a texture-building heat-treatment to form the cream cheese.
