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.
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
16.
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
20.
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
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.
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.
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.
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 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.
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
54.
SYSTEM AND METHOD FOR COATING CONFECTIONERY PRODUCT
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.
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.
Use of diverse biomass feedstock in a process for the recovery of target C5 and C6 alditols and target glycols via staged hydrogenation and hydrogenolysis processes is disclosed. Particular alditols of interest include, but are not limited to, xylitol and sorbitol. Various embodiments of the present invention synergistically improve overall recovery of target alditols and/or glycols from a mixed C5/C6 sugar stream without needlessly driving total recovery of the individual target alditols and/or glycols. The result is a highly efficient, low complexity process having enhanced production flexibility, reduced waste and greater overall yield than conventional processes directed to alditol or glycol production.
C07C 29/60 - Préparation de composés comportant des groupes hydroxyle ou O-métal liés à un atome de carbone ne faisant pas partie d'un cycle aromatique à six chaînons par élimination de groupes hydroxyle, p. ex. par déshydratation
B01J 21/06 - Silicium, titane, zirconium ou hafniumLeurs oxydes ou hydroxydes
B01J 23/89 - Catalyseurs contenant des métaux, oxydes ou hydroxydes métalliques non prévus dans le groupe du cuivre ou des métaux du groupe du fer combinés à des métaux nobles
C07C 29/00 - Préparation de composés comportant des groupes hydroxyle ou O-métal liés à un atome de carbone ne faisant pas partie d'un cycle aromatique à six chaînons
C07C 29/132 - Préparation de composés comportant des groupes hydroxyle ou O-métal liés à un atome de carbone ne faisant pas partie d'un cycle aromatique à six chaînons par réduction d'un groupe fonctionnel contenant de l'oxygène
C07C 29/141 - Préparation de composés comportant des groupes hydroxyle ou O-métal liés à un atome de carbone ne faisant pas partie d'un cycle aromatique à six chaînons par réduction d'un groupe fonctionnel contenant de l'oxygène de groupes contenant C=O, p. ex. —COOH d'un groupe —CHO avec de l'hydrogène ou des gaz contenant de l'hydrogène
C07C 29/145 - Préparation de composés comportant des groupes hydroxyle ou O-métal liés à un atome de carbone ne faisant pas partie d'un cycle aromatique à six chaînons par réduction d'un groupe fonctionnel contenant de l'oxygène de groupes contenant C=O, p. ex. —COOH de cétones avec de l'hydrogène ou des gaz contenant de l'hydrogène
C07C 29/149 - Préparation de composés comportant des groupes hydroxyle ou O-métal liés à un atome de carbone ne faisant pas partie d'un cycle aromatique à six chaînons par réduction d'un groupe fonctionnel contenant de l'oxygène de groupes contenant C=O, p. ex. —COOH d'acides carboxyliques ou de leurs dérivés avec de l'hydrogène ou des gaz contenant de l'hydrogène
C07C 29/78 - SéparationPurificationStabilisationEmploi d'additifs par traitement physique par condensation ou cristallisation
A dispenser (10) for easily dispensing a plurality of products (12) contained therewithin is provided. The dispenser includes a cover (14) having a pressing opening (32) and a dispenser volume, a base (16) having an dispensing opening (36) and an engaging member (46), a blister tray (18) having at least a portion of the blister tray disposed within the dispenser volume and having a tab (56) extending from an edge of the blister tray for manually rotating the blister tray with respect to the cover and base while being retained within the dispenser volume, and a label (20) configured to be applied and adhered to the cover and the engaging member of the base to hold the dispenser together.
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
B65D 85/60 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour bonbons ou confiseries analogues
B65D 51/24 - Fermetures non prévues ailleurs combinées avec dispositifs auxiliaires pour des buts autres que la fermeture
64.
A NUTRITION BAR, A CORE FOR A NUTRITION BAR, AND A METHOD OF FORMING THE NUTRITION BARS
There is provided a base-cake for a nutrition bar, the base-cake having a water activity (aW) of 0.5 to 0.65, and comprising at least 50wt% of protein, the protein comprising, based on the total weight of protein in the base-cake: 25-35 % calcium caseinate; 20-30 % whey protein; and 38-45 % beef collagen.
An apparatus (10) for controlling manufacture of baked products includes a piece forming device (16) configured to form dough pieces b.v reshaping dough lumps, a tunnel oven (22), at least one sensor (28) configured to detect parameters associated with the dough pieces; and a controller (40). The controller (40) correlates parameters associated with the dough pieces (80), target parameters of the baked products, ambient environmental conditions, and settings and conditions of the tunnel oven (22) to generate, based on a multivariate predictive control model, baking parameters of the tunnel oven (22) predicted by the controller to cause the tunnel oven to produce, from the dough pieces inserted into the tunnel oven, the baked products (90) with the target parameters. The controller (40) is also configured to control the tunnel oven (22) to run these baking parameters while the dough pieces are baked in the tunnel oven to produce the baked products having the target parameters.
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
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 33/20 - Diminution de la valeur nutritiveProduits diététiques avec valeur nutritive réduite
The present invention relates to baked products having an energy content of no more than 1670KJ per 100g, the product comprising: 1.0 to 20g per 100g total dietary fibre; at least 16g per 100g total fat; 0.05 to 4.00g per 100g of one or more caloric sugars; 5 to 33g per 100g of one or more sugar alcohols; no more than 12g per 100g of one or more carbohydrates having an energy content of below 0.5 kcal/gram; and 0.1 to 16 wt.% of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and/or the one or more carbohydrates having energy content below 0.5 kcal/gram is not lower than -6 j/g.
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
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 33/20 - Diminution de la valeur nutritiveProduits diététiques avec valeur nutritive réduite
A method of manufacturing a comestible includes providing a comestible mass, forming said comestible mass into a comestible structure having a desired shape using a forming station, and applying a packaging material to a surface of said comestible structure while said comestible structure remains in contact with a portion of said forming station.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 4/04 - Appareils spécialement adaptés à la fabrication ou au traitement du chewing-gum pour mouler ou façonner
A23G 7/00 - Autres appareils spécialement adaptés à l'industrie du chocolat ou à la confiserie
B65B 25/00 - Emballage d'autres objets présentant des problèmes particuliers
B65B 25/08 - Emballage des tranches ou morceaux de viande, fromages ou autres produits mous ou collants de formes particulières entre des couches ou des bandelettes de feuilles ou bandes, p. ex. dans des bandes pliées en zigzag
B65B 35/24 - Alimentation en articles séparés, p. ex. transport de ces articles par courroies ou chaînes sans fin
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 65/00 - Parties constitutives particulières aux machines à emballer non prévues ailleursAménagements de ces parties constitutives
A container for holding a comestible includes a container body defining a container cavity and a first cover positionable on the container body. The first cover includes a first opening and a second opening in communication with the container cavity. A second cover is engagable with an upper surface of the first cover. The second cover is moveable relative to the first cover to expose the first opening in a first dispensing position and to expose the second opening in a second dispensing position.
B65D 47/28 - Fermetures avec dispositifs de décharge autres que des pompes comportant des éléments fonctionnant à la main pour commander l'évacuation avec soupapes coulissantes, p. ex. sous forme de becs d'évacuation coulissants ayant un mouvement linéaire
B65D 43/20 - Couvercles ou chapeaux inamovibles coulissables linéairement
B65D 43/12 - Couvercles ou chapeaux amovibles guidés en coulissant pour enlever
A47G 19/24 - Saupoudreuses pour sel, poivre, sucre ou produits similaires
71.
UNWRAPPED HARD CANDY PRODUCT; ISOMALT CONFECTIONERY; METHOD OF MAKING AND USE THEREOF
Disclosed are hard isomalt compositions and hard isomalt confectionery products having enhanced shelf stability. Further disclosed herein is a packaged plurality of unwrapped hard candy product comprising a container and a plurality of unwrapped hard candy product units. The unwrapped hard candy product units comprise a hydrophobic lubricant, a polyol having an equilibrium relative humidity less than 50%, wherein the unwrapped hard candy product units have non-cohesive surface tack, an accelerated shelf life of greater than five weeks, and a microcrystalline outer layer disposed around an amorphous center. Weight percent is based on the total weight of the hard candy product units. Also described is a method of making the packaged plurality of unwrapped hard candy product units.
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 3/48 - 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
A tray is provided for retaining a plurality of food items that includes a bottom wall portion and a sidewall portion together defining a plurality of compartments separated from each other by dividers and each configured to retain a stack of the food items. Each of the dividers is interconnected to the sidewall portion by a pair of scalloped ledges. The sidewall portion of the tray includes two side panels each including stiffening ribs extending only along a portion thereof, but not extending along an entire length thereof. The tray is configured such that, in response to a compressing force applied to the tray in a direction substantially perpendicular to the first and second side panels, the sidewall portion of the tray deflects in a direction away from the food items.
B65D 1/36 - Plateaux ou réceptacles analogues peu profonds avec compartiments ou cases moulées
B65D 5/50 - Éléments internes de support ou de protection du contenu
B65D 85/36 - 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 pour produits de boulangerie, p. ex. biscuits
Biscuits such as cookies are provided that are free of gluten, or that have reduced levels of gluten, and contain pre-gelatinized starch that, despite absence or low levels of gluten, have taste, texture, and other properties similar to baked goods made with wheat flour.
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
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 15wt%, 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.
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 article 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 and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.
The present utility model relates to a packaging box. The packaging box includes: an upper cover; and a lower cover. The upper cover and the lower cover can be combined together to form an internal packaging space therebetween. The packaging box further includes at least one spacer provided in the interior of at least one of the upper cover and the lower cover. 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 left cavity and the right cavity have a left outlet and a right outlet, respectively, and at least one of the upper cover and the lower cover is provided with at least one flip cover. The at least one flip cover can be flipped vertically to close or open the left outlet and/or the right outlet. In the present utility model, various types of blocks can be stored in one packaging box and easily accessed by a consumer with one hand, thereby greatly improving user experience of the consumer.
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
Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, providing consumers with a desirable taste and organoleptic properties while also satisfying today's health-conscious consumers.
Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, providing consumers with a desirable taste and organoleptic properties while also satisfying today's health-conscious consumers.
41 - Éducation, divertissements, activités sportives et culturelles
Produits et services
Entertainment services, namely, providing an on-line computer game featuring non-downloadable images of food products for use in an online virtual world in which users can interact for entertainment purposes
96.
METHOD FOR INCORPORATING FAT-SOLUBLE INGREDIENT INTO COMESTIBLE PRODUCT, AND PRODUCT RESULTING THEREFROM
Disclosed is a method for incorporating a fat-soluble ingredient into a comestible product, the method including forming a comestible core, coating the comestible core with at least one coating layer to form a comestible shell, and applying a fat-soluble ingredient to the comestible core via the coating, the fat-soluble ingredient being applied in the at least one coating layer in liquid form.
A23G 4/12 - Chewing-gum caractérisé par la composition contenant des micro-organismes ou des enzymesChewing-gum caractérisé par la composition contenant des agents paramédicaux ou diététiques, p. ex. des vitamines
The present invention relates to a method for the manufacture of a vegan cream-cheese-like spread, the method comprising: providing an aqueous precursor composition comprising plant protein; treating the aqueous precursor composition to form a treated composition, the treatment comprising: (i) fermentation with vegan cultures; and/or (ii) direct acidification with an added acidic ingredient; subjecting the treated composition to a cold homogenisation step to form a homogenised composition; subjecting the homogenised composition to a cavitation treatment to form a vegan cream-cheese-like spread.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
09 - Appareils et instruments scientifiques et électriques
25 - Vêtements; chaussures; chapellerie
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
35 - Publicité; Affaires commerciales
Produits et services
(1) Computer programs featuring Proof of Attendance Protocols (POAPs) and non-fungible token (NFT) badges; downloadable computer software for accessing digital tokens and non-fungible tokens (NFTs); downloadable computer software for exchanging digital tokens and non-fungible tokens (NFTs); downloadable computer software for managing digital tokens and non-fungible tokens (NFTs); downloadable computer software for selling digital tokens and non-fungible tokens (NFTs); virtual reality games
(2) Computer programs featuring cookies for use in online virtual worlds
(3) Athletic clothing; athletic footwear; beach clothing; casual clothing; casual footwear; children's clothing; children's footwear; coats; earmuffs; gloves; hats; jackets; mittens; scarves; sleepwear; socks; suspenders; ties; toques; undergarments
(4) Biscuits; brownies; cakes; candy; cheesecakes; chocolate; chocolate-based beverages; cookies; dessert mousse; dessert puddings; granola bars; hot chocolate; ice cream; ice cream cones; pie crusts; pies
(5) Concentrates used in the preparation of sports drinks; energy drinks; fruit beverages and juices; non-alcoholic beverages flavoured with chocolate; powder used in the preparation of fruit juices; powders used in the preparation of fruit-based beverages; powders used in the preparation of sports drinks; syrups for making non-alcoholic beverages (1) On-line retail store services featuring virtual merchandise, namely, clothing, outerwear, headwear, and footwear, for use online and in online virtual world; online retail services featuring clothing, outerwear, headwear, and footwear
(2) Online sale of biscuits, cookies
