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426 - Food or edible material: processes, compositions, and products
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|Class / Patent application number
|Number of patent applications / Date published
|Temperature responsive
|SYSTEM FOR PROVIDING FOOD EXPIRATION DATE INFORMATION USING TTI AND METHOD FOR PROVIDING FOOD EXPIRATION DATE INFORMATION USING THE SAME - The present invention relates to a system for providing food expiration date information using a TTI (time temperature integrator) and a method for providing food expiration date information using the same. The system for providing the food expiration date information and the method for providing the food expiration date information using the same of the present invention includes: an input unit for receiving TTI information, food information, and distribution history information; a calculation unit for producing a TTI indication value corresponding to an expiration date of the food; and an output unit which determines and outputs a color corresponding to the expiration date of the food among stages of colors which can be expressed through the TTI according to time and temperature conditions using the TTI indication value. According to desired embodiments, the present invention enables a consumer to confirm correctly the expiration date of the corresponding food by providing the TTI indication value corresponding to the expiration date of the food.
|System and Methods for Automatic Preparation of Substitute Food Items - A food emulator for the production of an edible article that can substitute for a food item and that includes a carrier element formed of an edible material and an information element disposed on one or more surface of the carrier element. The one or more information element includes information related to the food item. The information may be one or more of a flavoring agent, a coloring agent or a texturing agent, for example. Different types and combinations of information may be provided by way of the information element and/or the carrier element to substitute for food items.
|PACKAGING ASSEMBLY - A packaging nexus that drives a predetermined message to facilitate a consumer message is described. The nexus formed from the one or more components of the packaging assembly is configured to collectively signal and/or reinforce a predetermined message and at least partially facilitate a consumer impression.
|DONENESS INDICATOR FOR HEAT-IN PACKAGING AND METHOD OF MAKING SAME - A heat-in package with doneness indicator for heating applications, such as microwave heating of foods or sterilization applications. The doneness indicator comprises indicia printed with thermochromatic ink on the heat-in packaging. The doneness indicator can be sealed from front to back on the heat-in packaging in such a way that the heat transfer to the sealed area is controlled so that the contents contained within the heat-in packaging has adequate time to heat before a color change or other visual transformation is observed in the doneness indicator. Furthermore, the sealed area containing the thermochromatic ink is not in direct contact with the contents within the packaging. The ink changes due to heat conduction through the film. A venting system can further be incorporated to prevent excessive pressure build-up within the packaging.
|APPARATUS, A CONTAINER AND METHODS THEREOF FOR HEATING FOODSTUFF - In today's lifestyle it is not always practical to be able to prepare foodstuff on a freshly prepared basis. Therefore partial cooking of foodstuff and preparation for heating and completion of cooking is used. An apparatus, a container and methods thereof for heating foodstuff at the home environment provides a solution for preparation of restaurant quality foodstuff. The apparatus, containing water, is adapted to accept the container that contains the foodstuff, where the water temperature is set to a desired temperature that is appropriate for the foodstuff. The container is left within the apparatus for the appropriate amount of time before removal from the apparatus, extracted from the container and served as high quality foodstuff to the table. The container may be used with or without the apparatus and have means to enable handling of the foodstuff in warm to hot water as may be necessary and providing feedback thereof.
|SYSTEMS AND METHODS FOR PROCESSING EGGS - A package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows. The eggs are further arranged in the package so that a long axis of each egg in the package is offset no more than a particular number degrees from a long axis of each other egg in the package. Additionally, a package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows, wherein the eggs are further arranged in the package so that the long axes of all of the eggs in the package are substantially parallel. Further, a package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows, wherein eggs are arranged in the package such that long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row. In some embodiments, each of the eggs in a package may have particular information marked on it, and each of the eggs in the package may be positioned in the package such that at least the particular information is visible upon opening the package, without altering a position of the egg. Moreover, in some embodiments, each of the eggs in a package may have particular information marked on it, and each of the eggs in the package may be positioned in the package such that at least the particular information is visible upon opening the package, without altering a position of the egg.
|Novel cookie icing, and methods of making and using same - This invention provides a decorative icing comprising (a) sugar in an amount of between 65% and 85% by weight; (b) water in an amount of between 8% and 16% by weight; (c) corn syrup in an amount of between 1.5% and 7% by weight; and (d) a gum blend in an amount of between 0.3% and 1% by weight, the gum blend comprising, in descending order of amount, gum arabic, propylene glycol alginate and xanthan gum; wherein the icing is ready to use, flowable, protein-free, and hardens after exposure to air. This invention also provides related articles of manufacture, kits, and methods for making and using the instant icing.
|Foam Branding Process and Apparatus Therefor - The present invention provides a process and apparatus for branding a foam portion formed on the surface of a liquid beverage disposed in a container. The process includes providing a heat source defining an area corresponding to the shape of a desired brand to be formed in the foam and heating the heat source to a temperature of at least about 212 degrees Fahrenheit. The heat source is then engaged with the foam thereby vaporizing the foam in the area of the brand without disturbing the foam adjacent to the brand. The process further includes allowing the vaporized foam to escape to the atmosphere, thus the foam adjacent the brand is not disturbed. The apparatus includes a body, a die coupled to the body and defining a face having a shape corresponding to a desired brand to be formed in the foam. A heating element is coupled to the die.
|Dissolvable Orally Consumable Flavored Sensual Enhancement Films - An orally consumable flavored film that adheres to the skin is provided and includes at least one flavoring agent, at least one film forming agent, a filler, a plasticizer, and a binder or thickener. The film is used in a method for delivering oral, olfactory, or sexual enhancement or stimulation comprising, providing the orally consumable flavored film, wetting the film and adhering the film to the skin, and licking the film such that it disintegrates in the mouth without leaving a substantial residue.
|Egg-product preparation assembly - The invention relates to an assembly for the preparation of an egg-product comprising dried egg (
|Packaged Food Product and Method of Packaging a Food Product - A method of packaging a moldable food product includes providing a base tray having a plurality of compartments arranged in an array, wherein each of the compartments has an interior space defining a volume for storing the moldable food product, an open end, and inter-compartmental walls extending from the open end on at least two sides; filling the compartments with the moldable food product, wherein the moldable food product is in a first phase; cooling the moldable food product in each of the compartments to increase a solidity of the moldable food product with respect to the first phase to allow the moldable food product to conform to the shape of the interior space of the compartment; and sealing the filled compartments so as to cover the open ends of the compartments.
|Methods and Compositions for Preparing Consumables with Optical Shifting Properties - Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ingestible. In response to a triggering event, physical or chemical, the chromic change agent changes color to provide information as to the history of the ingestible, either prior or contemporaneous with use. Depending on the use, the color change agent may be reversible or irreversible. Various solid or liquid ingestible compositions are provided for determining ingestible temperature, storage temperature, user temperature, light exposure, pH change, hydration or solvation change, mechanical stress, and the like, particularly in comestibles. Of particular interest are polydiacetylene polymers that may be formulated to provide compositions having numerous different color transition triggering mechanisms. The invention is also related to other chromic change agents that may be incorporated into ingestibles.
|GENETIC MARKER WEIGHT MANAGEMENT - A system and method for facilitating personal weight management based on genetic markers. Genetic samples can be analyzed and genotype patterns can be identified and provided to a user. Wellness information, including macronutrient requirements and exercise requirements, based on genotype patterns can be generated. Genotype patterns and wellness information can be stored, transmitted and displayed via computer networks and the internet. Existing third party diets, meal plans, and/or fitness programs can be recommended based on the genotype patterns. Individuals can use nutritional tracking software and/or exercise metric programs coupled with their genetic information to make adjustments to their diet and/or exercise to lose weight. Individuals can purchase nutrition products based on their genotype information.
|FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE AND TEXTURE - The invention provides novel food compositions having a realistic meat-like appearance and texture. The compositions comprise from about 50 to about 98% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 2 to about 50% of one or more humectant plasticizers. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.
|PACKAGED CONSUMER PRODUCTS AND SERVICES AND METHOD THEREOF COMMUNICATING A COMPANY'S PRODUCTS AND CORPORATE VALUES - A consumable article and a method for broadcasting a company's products and communicating corporate values is disclosed which includes providing a logo constructed as an alphabet letter formed from at least three groups of symbols, a first of the three groups representing one product category, a second of the three groups representing another product category, and a third of the three groups representing corporate values. The article bears the logo applied to a label on a package housing a consumable material.
|Bottles with Controlled Bubble Release - A container with a carbonated fluid therein. The container may include a base and a sidewall positioned about the base. The base and/or the sidewall may include a number of nucleation sites thereon. The nucleation sites may be positioned to form a number of bubbles in a pattern when the container is opened
|Dyeing and/or Printing Formulations Comprising Monodisperse Particles - The present invention relates to a printing formulation comprising monodisperse particles, at least one curing agent, at least one initiator and a solvent, as well as to the use of these formulations and to substances printed with these formulations.
|COMBINATION PACKAGE OF LIQUID AND SOLID FOODSTUFF - The invention is a new way to present the traditional snack of milk and cookies, all in the convenience of having it in one package. The packaging provides separate compartments to contain milk (liquid) and cookies (solid foodstuff), with the milk compartment accessible through a straw, or a peel-back opening allowing the consumer to dip their cookies in the milk. When packaged with soy milk, or ultra-pasteurized cow milk, the product can be stored on dry shelf with a shelf life of four to six months. For products packaged with organic or regular milk, which have a shorter cold-storage shelf life, the compartment storing the cookies can be detached and re-attached to a new milk compartment of their choice.
|FLEXIBLE PACKAGE WITH SHELF-LIFE INDICATING CARD WINDOW AND METHOD OF PACKAGING A PRODUCT IN A FLEXIBLE PACKAGE - A flexible package and a method of packaging a product having a distinct shelf life in a flexible package to provide an indication of the product's shelf-life. The package has a hollow body formed of a flexible material in which the product is disposed and which is suitable for isolating the product within the package from the ambient atmosphere. The body also includes a window portion formed of a transparent material and an internal pocket located under the window. The internal pocket is arranged to hold a shelf-life indicating card at the window to be visible therethrough. The card may include indicia which is changeable in response to conditions existing within the package.
|PROCESS FOR ADHERING AN EDIBLE PRINTED IMAGE TO A CHOCOLATE CONFECTION - A process is disclosed for adhering an edible printed image to a chocolate confectionery product. The process includes providing a transfer sheet having a transparent edible film applied thereon, printing a mirrored image on the transparent edible film using edible ink, applying a layer of a colloidal solution consisting essentially of titanium dioxide and a chocolate-compatible fat overlying the mirrored image. The colloidal solution forms an edible opaque layer with the mirrored image intermediate the transparent edible film and the edible opaque layer. The edible opaque layer is then adhered to a chocolate substrate, thereby affixing the image to the chocolate confectionery product.
|METHODS FOR CHARACTERIZING FOODS AND DRINKS - This invention relates to the labeling of wine for descriptive, educational, and informational purposes. Specifically, in preferred embodiments, labels are provided that display graphically the multifactorial components of taste intensity, taste location on the palate, and tasting descriptors, optionally with supplementary information (type of grape, region where wine is produced, smell of the wine, etc). The methods described herein are further extended to a wide variety of foods and drinks.
|Method of displaying coffee packages in an array which communicate usage indicia - A method of displaying an array of coffee products to a consumer having the following steps:
|Long Container for Consumable Substances - Elongated container for consumables (FIGS.
|Process for applying chocolate transfers directly onto rolled fondant - A method for applying chocolate transfers directly to rolled fondant, and then applying the rolled fondant to a cake, baked good, or other confection is disclosed. The steps of the process include rolling the fondant out to a thickness of about 1/16 of an inch, placing the chocolate transfer directly onto the rolled fondant and covering with a silicone mat and a piece of parchment paper. An iron, such as one used for clothing or crafts, is used as a heat source, and is applied evenly across the parchment paper to heat the chocolate transfer until it adheres to the rolled fondant. Then, after the chocolate transfer/fondant combination is allowed to cool, it may be applied to the cake or confectionary product in a traditional manner. A novel confectionary product, which is at least partially covered by a rolled fondant/chocolate transfer combination is also disclosed, as well as a kit having the necessary tools for utilizing the method described herein.
|SYSTEMS AND METHODS FOR WINE TASTING AND THE MARKETING OF WINE, AND WINE PACKAGING USEFUL THEREWITH - New and unique systems and methods for distributing and marketing of wine are disclosed, and associated wine packaging. In one embodiment, several single-serving containers of differing wines are provided to a customer in a single package. Each individual container is associated with a reference code, but otherwise has no visible indicia to identify the particular wine contained therein. A data sheet, provided with the package or separately provided such as at an on-line website, identifies each wine by its reference code and provides particulars about the wine and for the placing of quantity orders, as desired. The customer would thus be able to objectively taste and compare a variety of wines in a convenient manner, identify each individual sample by its unique reference code after tasting, and further conveniently order wines of identified preference.
|System for the Individual Packaging of Peaches and Other Fruits and Vegetables Having A Suitable Shape - An individual packaging system for peaches and other fruits and vegetables uses a conical container of recyclable plastic material having a solar protection filter around its edge and small perforations at least in its lower part to facilitate respiration and transpiration of rainwater. The system has a cover clipped or screwed on hermetically and two opposing radial perforations with gaskets which enable the container to be coupled perfectly to the branch of a fruit tree to prevent the ingress of external agents such as phytosanitary products, pests or diseases, and providing protection from hail and spring frosts and allowing the fruit to develop perfectly until it is fully mature. Upon picking of artisanal, the branch is cut at both ends of the container so it remains inside and can be detached from the branch for consumption.
|PRINTED ANTIFOG FILMS - The present invention relates to printed antifog films suitable for the packaging of food products having an improved ability to maintain their antifogging properties after being wound up into a roll and to the packages obtained therefrom. The films of the invention comprise an overprint varnish applied over the printed image on the antifog film, said overprint varnish comprising a vinylidene chloride polymer and a surfactant. The printed antifog film may be manufactured using conventional equipment by applying an overprint varnish in the final print station of the printing process.
|Derivatives of Di-Carbonyl Aromachemicals - An improved method for imparting a flavor to a product, the method comprising adding to the product an organoleptically effective amount of a dicarbonyl or a mixture thereof, the improvement comprising substituting for the dicarbonyl, an organoleptically acceptable derivative thereof having the formula (I) or (II), wherein m=0, 1 or 2, n=1 or 2, R
|Confectionery product - A confectionery product (
|METHODS FOR ENHANCING THE PALATABILITY OF COMPOSITIONS FOR CONSUMPTION BY ANIMALS - Methods for enhancing the palatability of compositions for consumption by an animal by adding a palatability enhancing amount of at least one methionine compound and optional inactive yeast to the compositions. The methionine compound, and optional yeast, is added to the compositions in an amount of at least about 0.01% by weight of the composition on a dry matter basis, generally in amounts of from about 0.01% to about 1.5% by weight of the composition. The compositions containing methionine compound, and optional yeast, are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not eat enough food to maintain their health.
|CUPCAKE TOPPERS - The present invention relates to frosting or icing articles or cake toppers for baked goods that are sweet, shelf stable, ready-to-use, preformed, rigid or inflexible, three-dimensional, discrete or individual units for individual dessert servings such as cupcakes as well as their methods of preparation and use. Toppers can be made in a variety of flavors, colors and textures and can carry particulates such as nuts, chips, coconut, candy bits, etc. Further, the topper allows for creativity in frosting design. Multicolored, multi-flavored, and multi-textured toppers can be made. The cake toppers are especially useful for the at-home preparation of cupcakes with a frosting top. The toppers provide enhanced consumer convenience of reduced preparation and clean-up time.
|SEMI-SOLID HONEY-BASED PRODUCTS - Provided are semi-solid honey-based compositions and honey-based products produced therefrom, which can be used, for example, as household sweeteners, candies and/or snacks, and exhibit several consistency variants, such as a soft and spreadable, jelly-like or spoonable product, solid and rubbery handleable product, all designed for rapid dissolution in hot aqueous media, and a snack bar variant having non-soluble, solid food bits such as nuts, fruit bits, cereals and the likes. Also provided are processes of manufacturing the semi-solid honey-based compositions.
|POUCHED LIQUID FOOD PRODUCT - A pouched liquid food product from which a delicious dish can be cooked with a microwave oven without the color, smell, texture and the like of the food ingredients being harmed has a pouch having a zipper portion and a steam venting mechanism. The pouch is filled with a liquid food and sealed, and a liquid substance in the liquid food has a viscosity at 60° C. of 0.1 to 10 Pa·s. The relationship between the liquid food and a solid ingredient satisfies at least one of the following conditions (a) to (d):
|INTERLOCKING EDIBLE SIDELINER FOR CAKE DECORATION, METHOD, THREE-DIMENSIONAL CAKE SCULPTURE METHOD AND PRODUCT - An edible sideliner comprises a sheet of bakeable edible substrate formed into a continuous loop, the bakeable edible substrate having sufficient integrity to be freestanding when formed into a continuous loop so as to receive a bakeable substance within an area bounded by the continuous loop, the bakeable edible substrate being suitable to be baked onto a bakeable substance received within the area bounded by the continuous loop that is baked together with the bakeable edible substrate to formed a baked substance, wherein the bakeable edible substrate forms a baked-on sidewall of the baked substance after the bakeable substance is baked together with the bakeable edible substrate. The sideline may be an interlocking sideline form from a flat sheet of edible substrate.
|Coffee package which communicates usage indicia - A coffee package having a coffee product having a compact density; a usage indicia associated therewith the coffee package; and a principle indicia having associated therewith the package.
|Container Based Food Enclosing Items of Value - A food item which contains one or more digestible or non-digestible pharmaceutical items, confirmation tickets, or promotional prizes that provides an efficient and enjoyable means of delivery of items of value. Some examples of container based food items used to distribute items of value include but are not limited to fortune cookies and other food items constructed with hollow cavities inside.
|DESSERT DECORATION SYSTEM AND METHOD - A food decoration is provided that includes an image imprinted on a substrate, a support member for supporting the substrate on the food, and an attachment that affixes the substrate to the support. A system is also provided that includes an electronic apparatus adapted to store, and in some cases manipulate, images and to transfer the images to a substrate, such as via a printer, for attachment to the support member.
|Bandolier Format Packaging - A product and method for producing a string of individual sealed, filled packages separated by perforations. A string of separate packages optionally may be enclosed in a cardboard or other container designed to sit in a pantry or other location for dispensing of individual units. Perforations in the packaging film between separate packages provide a tear point to aid in separating one package from the next. There are several advantages to this format including easy placement of the string of packages into a carton for shipping or dispensing, and the ability to hang a string of packages in locations without the need to attach the packages to a backing strip. The perforations between packages facilitate the packaging and transportation of the entire string or bandolier, and facilitate the removal and use of a separate package.
|Packaging of Meat Products with Modified Atmospheres - A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product. The base and the lid form a cavity having a first volume. The meat product has a first color and a second volume. The second volume is smaller than the first volume. The cavity is configured and arranged to receive the meat product. The space has a third volume that is the difference between the first volume and the second volume. The gas within the space comprises no greater than 30% carbon monoxide, and at least one of the base and the lid has an oxygen transmission rate of 0.1 to 15 cc of oxygen per package in 24 hours so that in 18 to 90 days the first color of the meat product has noticeably changed to a second color.
|LOW-COST, SHELF-STABLE CHEESE SAUCE - A cheese sauce and meal kit including at least one pouch containing the cheese sauce. The cheese sauce exhibits desirable texture and mouth-feel, as well as desirable flavor and visual appearance. Further, the cheese sauce has a shelf-life of up to twelve months or more. The cheese sauce generally includes cheese solids present in an amount from about 10 weight percent or less, at least one non-cheese dairy, water, a natural preservative such as nisin, at least one phosphate, salt, oil, and a savory flavor profile. The cheese sauce can be processed using a pasteurization process, and packaged using a hot fill process. The cheese sauce can be packaged into pouches and the like for use with meal kits and side dishes.
|CHEESE BOARD - A cheese platter containing a variety of cheeses chosen with a common theme that blend well together. The cheeses are placed on a decorative platter on which the cheeses can also be cut. The entire platter is vacuum sealed in a clear plastic such that the cheese can be readily viewed. This seal also preserves the cheese for consumption.
|Beverage bottle and a method of operating the same - A beverage bottle has a container, a beverage accommodated in the container, the beverage including a light-sensitive additive which has an original color and under the action of radiation, changes its original color to a different color, and a device associated with the container and configured to generate a radiation which acts on the additive and to change the original color of the additive and therefore of the beverage to a different color.
|Nutritious snack products - Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.
|Packaged food product and method of packaging and identifying packaged products - The present invention relates to a custom-configured product and method of identifying packaged products and of distributing a packaged product. The method of labeling a product comprises creating a label which has an adhesive portion for adhering the label and indicia identifying a product; contacting the label adhesive with a first surface of the packaging, so that the label adheres to the surface; placing the product in the packaging, closing the packaging so that the indicia is visible to the customer examining the indicia to determine the destination for the product; and delivering the product to the destination. The labeled custom-configured product comprises: a custom-configured food product; a packaging containing the food product; the packaging having an interior surface and an exterior surface, where the interior surface is in contact with the food product; and a label having adhesive on a first face and indicia on a portion of a second face, the indicia identifying the food product, the adhesive adhering directly to the surface of the packaging, wherein the portion of the second face is visible outside the packaging so that a consumer can identify the food product from the indicia without opening the packaging.
|MULTI-COMPONENT PACKAGING SYSTEM AND APPARATUS - A multi-component packaging system includes a lower containing assembly, an upper containing assembly, and a cover. The lower containing assembly defines an interior cavity that is adapted to receive a first food component. The upper containing assembly defines an interior that is adapted to receive a second food component. The upper containing assembly is adapted for engagement with the lower containing assembly. The cover is engaged with at least one of the lower containing assembly and the upper containing assembly. The cover includes a passage portion that defines a plurality of apertures. Anti-foam compositions for use in the multi-component packaging system and a multi-component packaging system containing the anti-foam compositions disposed on one or more interior surfaces of the packaging system are also disclosed.
|Methods for Enhancing Palatability of Compositions for Animal Consumption - Zeolite is added to animal food compositions in amounts sufficient to enhance palatability, preferably in amounts of from about 0.01% to about 4% by weight of the composition. The compositions containing zeolite are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not to eat enough food to maintain their health.
|FORMING ROLLER STRUCTURE FOR DOUGH SHEET PRODUCTS, PERSONALIZED WITH EMBOSSING AND AN OBTAINED PRODUCT - A forming roller structure for making dough sheet products from a dough sheet has a cylindrical body turned on a axle. The axle preferably has annular bodies of a greater diameter than the axle and gears for holding the roller structure in a tortilla machine and engaging the cylindrical body with the mechanism of the tortilla machine. The cylindrical body has an outer surface with a cutting border formed therein to define the edge of a dough sheet product, such as a tortilla. The outer surface also has embossing located within the cutting border, so that the embossing presses a predetermined design into the dough sheet surface as the dough sheet is moved with respect to the cylindrical body. The design may be text or a graphic image. A dough sheet product with an embossed design and a method of making same are also disclosed.
|BEVERAGE PRODUCTS WITH NON-NUTRITIVE SWEETENER AND BITTERANT - Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.
|Visual Vacuum Indicator - A packaging system for roast and ground coffee is disclosed. The packaging system can comprise a container, an overcap, and a visual indicator. The visual indicator can indicate a pressure difference between the inside of the packaging system and the outside of the packaging system by moving from a concave outwardly position to a concave inwardly position. The visual indicator can comprise a bubble.
|NUTRITIONALLY APPROPRIATE MENU OF FOOD PRODUCTS FOR CHILDREN - The present invention provides a nutritional methodology for optimizing the nutritional needs of a child that includes suggested combinations of food products from a range of foods having an optimal nutrition profile for meeting the nutritional needs of a child wherein two or more food products from the range may be combined to provide an optimal nutrition profile for meeting the nutritional needs of a child. The present invention further provides a kit and a shelf-stable product that employ the nutritional method for optimizing the nutritional needs of a child.
|Method of Making Chilled Nutritional Emulsions - Disclosed is a method of preparing a nutritional emulsion, said method comprising (a) forming an aqueous slurry, substantially free of fat, by combining a food grade surfactant with a polydextrose having an average degree of polymerization of at least about 10; (b) combining and homogenizing the aqueous slurry with fat and protein to form a nutritional emulsion having an aqueous phase comprising from about 10% to 100% by weight of the food grade surfactant and from about 10% to 100% by weight of the polydextrose, wherein the nutritional emulsion has a first viscosity of less than about 300 cps as measured at 20° C. and a second viscosity as measured at between about 0° C. and about 8° C. that is at least 50 cps higher than the first viscosity. The resulting nutritional emulsion may be further characterized by the presence of a V-complex formed by the combination of the food grade surfactant and the polydextrose. The nutritional emulsions develop a surprisingly thick and creamy texture when chilled prior to use.
|Methods and Compositions for Preparing Consumables with Optical Shifting Properties - Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ingestible. In response to a triggering event, physical or chemical, the chromic change agent changes color to provide information as to the history of the ingestible, either prior or contemporaneous with use. Depending on the use, the color change agent may be reversible or irreversible. Various solid or liquid ingestible compositions are provided for determining ingestible temperature, storage temperature, user temperature, light exposure, pH change, hydration or solvation change, mechanical stress, and the like, particularly in comestibles. Of particular interest are polydiacetylene polymers that may be formulated to provide compositions having numerous different color transition triggering mechanisms. The invention is also related to other chromic change agents that may be incorporated into ingestibles.
|METHODS AND COMPOSITIONS FOR REDUCING SODIUM CONTENT IN FOOD PRODUCTS - The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.
|BREAKFAST CEREAL PUZZLE PIECES AND METHOD OF PREPARATION - The present invention resides in food products and in their methods of preparation. More particularly, the present invention provides food products, especially shelf stable to ready-to-eat ("R-T-E") or breakfast cereals mixes in the form of loose blends of individual pieces with the pieces including shaped and sized pieces having a portion of an image on a major surface that collectively, can be used to form image puzzles for enhanced play value such as for children. The present methods of preparation involve preparing pieces having a portion of an image on a major surface and blending those shaped pieces to provide loose blends of individual pieces whereby a food product blend can be provided having enhanced play value.
|FOOD DECORATION - Various embodiments relate to a method and an arrangement for printing an indicium onto an edible media. In some embodiments, the film is affixed onto a support material. In various embodiments, the film comprises a chitosan polymer. In other embodiments, the film comprises a blend of protein, polysaccharides, and lipids instead of chitosan.
|SYSTEM AND METHOD FOR CONTROL OF CAFFEINE PREPARATION AND USE - A caffeine management system, comprising caffeine products, including information about at least one of natural and pre-determined caffeine content, preparation means thereof, at least one of labeling existing and predetermined contents in at least one of absolute and relative caffeine consumption-units, as per acceptable servings/packaging and at least one of available devices and newly-designed devices and packages.
|Smart container - The present invention is for a smart container that allows consumers the ability to quickly and easily disassembled the container to allow families to extract the substance from the bottom of the container, so families can save food and money. The smart container is equip with a tamper proof label that has a seal to alert consumers when a label of the container has been broken or tampered with. The label for said container is applied to the hollow body member and the receptacle base member. The label has advertising indicia place on the container so as to be able to market the manufacturer's brand of goods. The smart container is also able to adjust the size of the container so as to save fridge and/or counter space, when the top portion of the container has been used.
|Spice packet with multiple compartments for separating flavorants and method for assay of flavorants contained - A spice packet has multiple compartments with instructions printed on a front side, where each compartment has instructions associated with a sequential step to be performed using the contents of the related compartment. The back side of the packet includes a shopping list and culinary information which may be of interest in establishing the historical background of the dish which uses the spice packet. The amounts of the spices in each packet are selected according to the strength of each individual spice which forms the contents of a packet.
|Package with Indicia for Consumer Recall and Excitement - A package comprising a graphic representation of a face construct. The face construct can comprise a background forming a facial region, a first eye and a second eye, and text in the form of a plurality of letters that form a concave contour. A package for holding a food product having a nutrition fact statement printed thereon. The package further comprises a first notation positioned to identify at least one of the nutritional parameters and/or one of the ingredients of the nutrition fact statement, wherein the first notation comprises a symbol, logo, image, or text linking the nutritional parameter or the ingredient to a statement about the food product. Methods of increasing consumer recall, increasing consumer excitement, and educating consumers using packaging with a graphic representation of a face construct.
|CAPSULE SYSTEM FOR THE PREPARATION OF BEVERAGES BY CENTRIFUGATION - A capsule system for preparing beverages by centrifugation of a capsule in a centrifuging brewing device comprising: a set of different capsules (
|Beverage displaying an edible printed design image thereupon, and a method for production thereof - The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a design of interest upon the beverage foam. In some embodiments, the beverage is coffee and the liquid ink is a second coffee essence. The invention additionally discloses business methods comprising printing an advertisement upon a foamed portion of a beverage, or selling a beverage displaying a printed image upon a foamed portion of the beverage.
|SYSTEMS AND METHODS FOR PROCESSING EGGS - A package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows. The eggs are arranged in the package so that a long axis of each egg in the package is tilted toward the back of the package so as to be at least slightly offset from vertical. In some embodiments, each of the eggs in the package may have information laser marked on it in substantially the same location as the other eggs in the package, and the eggs may be oriented in the package such that information marked on each egg faces substantially the same direction as the information marked on the other eggs in the package. Additionally, in some embodiments, each of the eggs in the package may have particular information marked on it, and each of the eggs in the package may be positioned in the package such that at least the particular information is visible upon opening the package, without altering a position of the egg. Further, in some embodiments, the eggs may be arranged in the package such that the long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row and/or such that the long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row.
|HIGH RESOLUTION INK-JET PRINTING ON EDIBLES AND PRODUCTS MADE - Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.
|SYSTEMS AND METHODS FOR PROCESSING EGGS - As disclosed herein, an egg may be laser marked such that a center point of particular information laser marked on the egg is located between the middle and an end of the egg and/or so that first information is laser marked on a first surface of the egg, and second information is laser marked on a second surface of the egg such that the second information faces a substantially different direction than the first information. Further, a package of eggs is disclosed wherein each of the eggs in the package has first information laser marked on it in substantially the same location as the other eggs in the package and the eggs are oriented in the package such that information laser marked on each egg faces substantially the same direction as the information laser marked on the other eggs in the package. In addition, each of the eggs in the package has second information laser marked on it in substantially the same location as the other eggs in the package, and, for each of the eggs in the package, the second information faces a substantially different direction than the first information. Further, a package of eggs is disclosed wherein at least two of the eggs in the package have different information laser marked on them.
|SWEET GOODS PRODUCT - Sweet goods product having a base body consisting of a first sweet goods material, which base body exhibits at least one depression, and at least one insert arranged in the at least one depression and consisting of a second sweet goods material and visible from the outside.
|CAKE KIT - Disclosed is a cake kit for preparing and decorating a cake. The cake kit includes a cake pan of a predetermined shape, at least one edible decorative item and an instruction means. The cake pan is adapted to enable preparation of a cake therewithin. The at least one edible decorative item is used for decorating the cake. The instruction means provides guidelines for preparing and decorating the cake. In another aspect of the present invention, disclosed is a cake kit. The cake kit includes a cake having a predetermined shape, at least one edible decorative item and an instruction means. The at least one edible decorative item is used for decorating the cake. The instruction means provides guidelines for decorating the cake.
|Food Systems - Kits comprising a food product and a wooden support member are provided. The support member is preferably configured to support and provide flavor to the food product during cooking. A food product package for retail distribution preferably includes a food product, a wooden support member, and a packaging material containing the support member and the food product. Methods for packaging a food product for retail distribution are also provided and preferably include providing a food product, providing a wooden support member configured to support and flavor the food product during cooking of the food product, and packaging the support member and the food product together for retail distribution.
|Extruded Candy - This invention provides methods and devices for manufacturing candy using one or more molds and/or stencils, which comprises the steps of filling a measured amount of a first candy mass into a first mold or stencil portion and filling a measured amount of at least a second mixture comprising a candy mass into a second mold or stencil portion. The invention also discloses a product and process to manufacture candy by forming a candy billet and reducing the cross section of said moldable billet such that features in the candy billet appear in a similar arrangement in the resulting extruded product.
|BREADING AND BATTER SYSTEMS AND METHODS TO PREPARE AND USE THE SAME - Breading and batter systems and methods to prepare and use the same. In at least one embodiment of a breading and batter system of the present disclosure, the system comprises at least one first package containing a known quantity of a breading, at least one second package containing a known quantity of a batter mix, wherein the known quantity of a breading and the known quantity of a batter mix are intended for consumption at a corresponding rate, and a third package sized and shaped to receive the at least one first package and the at least one second package, the third package configured to be transported commercially without damage to the at least one first package or the at least one second package.
|CUSTOMIZED CHILDREN'S FEEDING SYSTEM AND METHODS OF USE THEREOF - Customized children's feeding systems and methods of using the customized children's feeding systems are provided, in a general embodiment, the present disclosure provides a packaged food product (
|CONFECTIONERIES PROVIDING MOUTH-MOISTENING REFRESHMENT - The present invention relates to confectioneries that impart a mouth-moistening effect when orally consumed by an individual. Specifically, the confectioneries comprise compositions that include a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The confectioneries can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition.
|INTERMEDIATE FOOD PRODUCT - An intermediate food product for the production of a fiber-enriched food end product by mixing and further processing it with a liquid-containing end product addition comprises dietary fibers made of insoluble fruit and/or vegetable fibers that are mixed with a base liquid. For this purpose, the intermediate food product is preportioned and packaged in a packaging that can be transported, stating an amount of the end product addition to be used which ensures a dietary fiber portion of at least 3.0 wt-% of the food end product. The dietary fibers and the base liquid are pretreated by applying shearing forces and have a paste-like consistency.
|Methods and Compositions for Reducing Sodium Content in Food Products - The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.
|LABELS FOR PRODUCE - Described herein is a label for produce wherein the label comprises a facestock and a heat-activated adhesive having a viscosity at 100° C. of less than 4.5×10
|INTERACTIVE ASSEMBLY OF CUSTOMIZED NUTRITIONAL MEALS AND SNACKS - A method for assembling a nutritional meal and snack, and a package for the same, are presented. The method includes defining nutritional food and beverage groups within a recommended nutritional meal or snack, and providing food and beverage item options within each of the food and beverage groups. The method further includes associating a portion of a character image with each of the groups, and associating pictorial or graphic expressions of each of the character image portions to the food and beverage item options such that one expression of the character portion corresponds to one of the food and beverage options. A customer is allowed to choose one of the expressions such that a food and beverage item option for each of the food and beverage groups is chosen to form both of the nutritional meal or snack and a unique expression of a character image.
|DISPOSABLE CAKE COVER - Aspects of the invention provide for an accessory for the baling industry to provide a more pleasant experience to its customers for a celebratory event. Further, aspects for the invention provide for a disposable baked good cover where the inner surface of the cover is a malleable non-stick baked good cover that allows customers to transport baked goods without harming baked good decorations such as, but not limited to, icing, frosting, cake decorations such as frosting flowers, cake writing, etc. In addition, aspects of the invention provide for a baked good cover where the outer surface is of an anti-bacterial or other anti-pollutant material that prevents for environmental and ambient pollutants to enter the baked good. Also, the outer material is flame retardant.
|SYSTEM AND METHOD FOR DETECTION OF A CONTAMINATED BEVERAGE - A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage.
|SYSTEM AND METHOD FOR DETECTION OF A CONTAMINATED BEVERAGE - A system and method for a beverage container configured to test for a contaminated beverage in the beverage container comprises a base of the beverage container, an upper portion of the beverage container, and a sidewall with an inner surface and an outer surface that extends from the base to the upper portion, and a testing material. A portion of the beverage container is the testing material configured to visibly react when the portion of the beverage container is contacted with the contaminated beverage.
|FOOD COMPOSITION - The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavour which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.
|Advertising inserts for fortune cookies and methods for their dissemination - Methods for disseminating advertising messages to consumers of fortune cookies are provided for. The methods comprise providing novel inserts constructed in accordance with the subject invention. The novel inserts have imprinted thereon an advertising message which may be viewed by a consumer. Fortune cookies are produced with novel inserts carried therein, and the fortune cookies are distributed to consumer outlets, such as food service establishments, and thence to consumers associated with the consumer outlets.
|SOFT SHAPED TORTILLAS - The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.
|METHOD AND KIT FOR FLAVORING SNACKS - A method for flavoring a shaped snack has the steps of: providing an outer package, providing a tray sealed within the outer package, providing a plurality of shaped snacks arranged in the tray, and providing a flavoring package with a flavoring therein. The method also contains the steps of opening the outer package, removing the tray from the outer package, opening the flavoring package, applying the flavoring for the flavoring package to the shaped snacks while they are in the tray, re-inserting the tray into the outer package while the shaped snacks are in the tray, and agitating the outer package to distribute the flavoring. The flavoring package may be opened at any time prior to adding the flavoring to the shaped snacks. A kit for flavoring a plurality of shaped snacks is also described.
|Coffee package which communicates usage indicia - A coffee package having a coffee product having a reduced density; a usage indicia associated therewith the coffee package; and a principle indicia having associated therewith the package.
|LOW-COST, SHELF-STABLE CHEESE SAUCE - A cheese sauce and meal kit including at least one pouch containing the cheese sauce. The cheese sauce exhibits desirable texture and mouth-feel, as well as desirable flavor and visual appearance. Further, the cheese sauce has a shelf-life of up to twelve months or more. The cheese sauce generally includes cheese solids present in an amount from about 10 weight percent or less, at least one non-cheese dairy, water, a natural preservative such as nisin, at least one phosphate, salt, oil, and a savory flavor profile. The cheese sauce can be processed using a pasteurization process, and packaged using a hot fill process. The cheese sauce can be packaged into pouches and the like for use with meal kits and side dishes.
|Method for Improving Dog Food - Methods for preparing dog food compositions adapted for dogs with certain body conformation types by categorizing a dog for which the food composition is intended as a robust or athletic body conformation type and formulating a dog food composition to contain feed ingredients beneficial for the categorized dog. Typically, the protein and fat content of the food composition will be adjusted based upon the robust or athletic category for a particular dog or dog type.
|Non-Rigid Food Packaging Product with Fill Line - This disclosure describes a food packaging product constructed of a non-rigid material. Initially, an interior cavity of the food packaging product contains a food product. To prepare the food product for consumption, a consumer opens the food packaging product and empties the food product into a container. After emptying the food product into the container, the consumer pours a liquid into the interior cavity of the food packaging product such that a top surface of the liquid is substantially level with a fill line marked on the food packaging product. The fill line is visible on the interior cavity of the food packaging product. The material of the food packaging product prevents the liquid from leaking out of the interior cavity of the food packaging product. The consumer then pours the liquid into the container, thereby creating a mixture of the food product and the liquid.
|BEVERAGE BREWING DEVICES - Capsules for holding in an interior space a portion of a product for preparing a food product include a first part (
|Novel method of making cocktails using tablets, a novel method of selling alcohol, and a novel kit. - A method to prepare a cocktail using a tablet that contains all the ingredients necessary so that it is capable, when added to a solvent that is comprised of water or a water/alcohol combination such that the alcohol portion is not more than 80% (v/v) (which is equivalent to 160 proof), of creating a flavored cocktail. A method of selling alcohol such that it is sold with a tablet just described. A Kit containing a bottle of alcohol and a tablet as described.
|SYSTEMS AND METHODS FOR PROCESSING EGGS AND OTHER OBJECTS - A method for marking an egg shell wherein a laser beam is directed onto the egg shell so as to discolor an outer layer of the egg shell without etching substantially into layers of the egg shell underneath the outer layer. The laser delivers a spot with a power density below about 2000 watts/sq. in. and a depth of an etching of the egg caused by the laser marking process does not exceed about 25 microns. InkJet printing may be added to the laser marking process or used instead of laser marking. Eggs may be marked in-carton, on a packer conveyor or on an apparatus fed by a packer conveyor, with eggs uniformly oriented in the package prior to (and after) printing. Marking is done in-carton, on-conveyor whether the marking is by laser, by ink, or both.
|SHAPED COOKIE INTERMEDIATES USING BAKE STABLE FILLINGS TO FORM VISUAL FEATURES - A cookie intermediate and a process for forming a cookie intermediate having a visual feature depicted on both a top surface and a bottom surface of the cookie intermediate. A cookie dough and an edible filling are substantially simultaneously extruded such that the edible filling is encased within the cookie dough to form a cookie rope. The cookie rope is sliced such that the edible filling is exposed on both a top and bottom surface of the individually sliced cookie intermediates. The extruder includes a die assembly that extrudes the edible filling in a desired shape or configuration such that after slicing, the edible filling displays a visual feature on the top and bottom surfaces of the cookie intermediate.
|EMBOSSED CEREAL PIECE - A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second peripheral edge. The first peripheral edge of the first dough sheet is joined together with the second peripheral edge of the second dough sheet to define a perimeter. The food piece also includes an embossment positioned within the perimeter. The embossment extends upon at least one of the first outer surface and the second outer surface and includes at least one line along which the first and second dough sheets are joined.
|Image bearing novelty cupcake - The disclosure involves producing edible cupcakes, each cupcake having an image transfer film positioned on an inside surface of a conventional cupcake baking cup wrapper, the image transfer film having an image of an edible ink thereon, inserting cake batter into the cupcake baking cup wrapper, and baking the batter, for producing a finished cupcake, which melts the edible ink due to the elevated temperatures during baking and causes the image of the edible ink to be transferred upon a wall of the baked cupcake. When people in social groups randomly select the cupcakes, and peel away the cupcake wrappers, the images, which can be printed messages, are suddenly revealed to the surprised person and can be used in connection with entertaining contests or games. The images could also be graphic pictures suggesting seasons of the year or holidays, or messages of welcome.
|FOOD INGREDIENT SET FOR COOKING - A food ingredient set for cooking comprises at least one ingredient package unit including a food ingredient trimmed appropriately for convenient cooking. The at least one ingredient package unit is packaged separately according to a recipe procedure, a packing method and a storage method, the at least one ingredient package unit displaying the recipe procedure indication.
|Texture and Flavor Enhancer and Use in Food Preparation - Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodium and/or sugar content without a decrease in saltiness and/or sweetness.
|Method for preparing a ground meat product and kit therefor - A method for preparing a ground meat product and a kit therefor is described and which includes the steps of providing and preparing an uncooked ground meat product; depositing the uncooked ground meat product in the internal cavity of a food product forming container; providing a rolling pin, engaging the rolling pin with the food product forming container so as to provide a densely packed ground meat layer having a given height dimension; removing the resulting uncooked ground meat layer from the internal cavity, and cooking the prepared, uncooked ground meat layer in a cooking appliance.
|Packaged consumer food products and method of communicating a company's products' health values - A consumable food article and a method for broadcasting the nutritional quality of a company's food products or services and making healthy choices easier for the consumer which includes: providing a logo constructed as a geometrical figure having therein indicia associated with healthy eating and nutrition; wherein the logo communicates that the healthy standard is based on dietary standards or guidelines of at least one national and/or world health or food regulatory body or on international scientific guidelines; and applying the logo to a label of a consumable food product or to point of purchase advertising materials. The article bears the logo applied to a label on a package housing a consumable food material.
|Candy with randomized, hidden images for game playing - A candy for use as a game having multiple portions, e.g., layers or sections, bearing images of icons (messages, symbols, indicia, numbers, letters, etc.) which are revealed upon the consumption of the layers, or breaking away or consumption of sections. The images in the sequence of images on each candy are unpredictably (from the viewpoint of players) selected from a set of icons, and games such as Rock, Paper, Scissors may be played with two or more candies. In an alternate embodiment the icons are a heart, a bow and an arrow. If the candy is sectioned into break-away sections, then images are hidden from the opposing player(s) or all players by being located in recesses which become exposed when the sections are broken apart from each other or the main body of the candy. The break-away candy may have a vector or matrix geometry. If the candy is layered, the candy may be spherical with layers being concentric spherical shells with the images being printed on outside surfaces of the shells. Alternatively, the layered candy may be box shaped with layers being rectangular slabs and the images being deposited on the surfaces of the slabs or cast into the slabs.
|Cheese container, cheese block and method of branding cheese - A container is disclosed that is used to from a block of cheese having a brand marking. The container has dividers located on an internal side of a sidewall of the container. The block of cheese may be divided into slices of cheese where a slice of cheese has a brand marking.
|NEW ENVIRONMENTALLY FRIENDLY FOOD PRODUCTS AND METHODS TO PRODUCE THEM - The invention relates to reducing or minimising the environmental footprint comprising a water footprint and a carbon footprint of a food product.
|BITE-SIZE CARBOHYDRATE NUTRITIONAL PRODUCTS AND METHODS FOR USING SAME - Bite-size carbohydrate-based products and methods of using same are provided. In a general embodiment, the present disclosure provides a bite-size carbohydrate-based product comprises a carbohydrate source comprising a glucogenic:fructogenic carbohydrate ratio ranging between about 1.5 to about 2.5 with at least 60% of the energy content of the bite-size carbohydrate-based product coming from the carbohydrate source. Along with the carbohydrate source, the bite-size carbohydrate-based product further comprises a suitable amount of sodium. The bite-size carbohydrate-based products can be specifically designed and provided to an athlete for customized carbohydrate intake and portion control before, during and/or after exercising.
Patent applications in class PRODUCT WITH DEFINED INDICATING MEANS, E.G., INDICIA, ETC.
Patent applications in all subclasses PRODUCT WITH DEFINED INDICATING MEANS, E.G., INDICIA, ETC.


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The Delta State family gathered Friday to celebrate the dedication of the James Donald Cooper Office of the Registrar in Kent Wyatt Hall. Cooper, who remains a passionate and active presence on campus, will forever be
Home » News and Events » Posts tagged "Alumni" (Page 6)
Tag Archives: Alumni
The Delta State University National Alumni Association launched the Sustaining Life Member Program in 2013 as a voluntary way for current paid-in-full lifetime members to provide additional annual support to the association
The Delta State University Alumni Association has been busy traveling this summer. Staff recently attended Mississippi picnics in New York City, Atlanta and Washington, D.C. The picnics are hosted by Mississippians living in
President William N. LaForge provided a major announcement earlier this month as Delta State family came together to celebrate the 80th birthday of President Emeritus Kent Wyatt. "Today I have the pleasure to announce
United Parcel Service Inc. (NYSE:UPS) announced today that Chief Operating Officer David Abney, Delta State University graduate of 1976, has been promoted as its next chief executive. Abney started with the shipping giant

subset: commoncrawl


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Monday, 30 March 2015
Last updated 14 min ago
Feb 22 2012 | 3:31am ET
Having ceased to be a U.K.-focused hedge fund in all but name last year, Lansdowne Partners is rechristening its flagship offering.
For more than 10 years, the US$7.5 billion vehicle has been the UK Equity Fund. But last year, Lansdowne abandoned a provision that required half of the fund's assets to be invested in the U.K. Now, it's dropping the UK from the name.
Beginning in April, Lansdowne's flagship will be known as the Developed Markets Fund. Investors have already approved the changes, which allow the fund to put up to 10% of its assets into emerging markets.
Managers Peter Davies and Stuart Roden have no plans to do so just yet, Reuters reports.
In November, Davies and Roden explained the change.
"The U.K.'s position as a magnet for globally relevant companies has clearly diminished in recent years leading to an excessive bias towards commodity-based sectors," they wrote to clients.
Mar 26 2015 | 11:11am ET
Funds that mimic strategies used by active managers for a fraction of the cost could...
Mar 25 2015 | 6:51pm ET
Trouble at home leads to trouble in the market for fund managers, according to researchers...
Mar 26 2015 | 1:06pm ET
High-frequency trading has been a persistent storyline for several years. The trading...
Mar 9 2015 | 6:35am ET
As more investors look to diversify, many are beginning to use retirement funds to invest in alternative assets such as private equity and real estate. Kelly Rodriques, CEO & President of PENSCO Trust Company, explains how companies can connect with those looking to use their retirement accounts in a different way. Read more…
Mar 20 2015 | 12:45pm ET
StreetWise Partners, a non-profit organization that works with low-income individuals to help them overcome employment barriers, raised over $275,000 at the 2015 Raising the Ante Charity Poker Tournament and Casino Event last Wednesday evening at Capitale. Here are some photos from the event. Read more…


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A weird Asiatic lily starting to bloom
This lilys' stem is aprox. 6 inches wide and .3 of an inch.
I counted almost 200 buds that are clustered on the top.
Image link:
there was a post on the "name that plant" forum that showed a pic of a very strangely growing plant, and someone said it was caused by fasciation. you may want to post this pic on the name that plant forum. maybe someone on that forum could tell you if this is caused by fasication. it was a new one on me. i happened to find this link about lilies and fasciation for what it's worth.
Here is a link that might be useful: fasciation
Thanks thyme2dig, yes I had read about fasciation before and really enjoy the article you linked me to.
There seem to be a host of reasons for this happening, everything from slug damage to over culturing.
I have a whole clump of them that are displaying lesser symtems but when that clump blooms it will be amazing!
Cheers, Joyce


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Chris (34) from the UK, married to to Jo. We live in Brighton by the seaside. We own a Cat called Ronnie enjoy time with our friends. Personal interests include: Music, Cooking, Technology, Sustainability.
We're currently planning a two month trip across Canada which starts in June. Beginning in Toronto and ending in Vancouver. Then it's on to South America for 6 months or maybe more!


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Editor's Note: Xterra triathlete Jessi Stensland (who recently spoke to us about her current training program MovementU) was one of 120 triathletes competing in a very hot Xterra race last weekend in Portland when the first place female triathlete collapsed. We'll let her tell the rest of the story in this email she recently sent us:
"I was racing XTERRA Portland. It was an unusually hot day by the time we got to the run around 1130am. There was about 1/2 mile to go in the race. I was in second. I saw the girl in first in the distance and then cam upon her passed out on the trail, basically unresponsive (and stayed that way for a while – even in the hospital.)
I rallied help, stayed with her, while other athletes continued on the course including the women who finished 1st and 2nd respectively. I was able to leave the scene once she was in the hands of the race director and others helping, and I finished the race in 3rd. I then reconnected at the finish line, went with her in the ambulance to the hospital to take care until her family could arrive a couple hours later. There is more to it than that but that's the jist.I have written up a more detailed post about it, but had to get it first to the race director and USAT while they work out any legal issues and then will be able to discuss more, and forward that recap to you, hopefully asap if you'd like. It was pretty crazy. The athlete is doing well now, which makes it all good!!"
Today's Press Release regarding the race is below.
(August 20, 2010 – Portland, Oregon) It was a gorgeous Saturday at Hagg Lake near Forest Grove, Oregon. Bright blue skies, beautiful scenery, great energy. XTERRA, a national off-road triathlon series (swim, bike and run – multisport event) visited the Pacific Northwest once again on August 14th with close to 120 athletes competing in the second year of the event.
Sandpoint, Idaho athlete Heather Lien (33) traveled to Forest Grove for the event and was not able to complete the event after suffering heat stroke and dehydration, while former professional triathlete Jessi Stensland (Boulder, CO) competed as well, said of the event, "I wasn't quite sure what place I was in during the race. These days I'm more focused on the fun and my own performance on the course than where anyone else is. By the time we hit the run it was hot but I felt pretty good and was just loving being out there."
As Stensland was finishing the final leg of the race (the run) temperatures reached the 90's and she says, "I could see someone in the distance just over the grass, that looked like they were stopped on the course and bent over at the waist, most likely with hands on their knees. … next thing I knew I couldn't see her at all. I looped around on the trail and found her lying on the ground very close to unconscious."
"Her eyes were not focused on anything, her body, including her hand, was dead weight."
Stensland waited with the athlete signaling for help and as race staff and the medical team took over care of the fallen athlete, she continued on and was reports thinking, "Knowing there was nothing I could do at that moment, I ran toward the finish." She still managed a third place finish in the women's field with an impressive time of 2 hours 43 minutes and 13 seconds. After her finish Stensland accompanied Lien to the hospital to provide support to the out-of-town athlete and reflects, "[it is] hard to recall, now that I know Heather and how great she's doing, but I definitely remember moments where the thought of losing her seemed very real…I have never experienced anything like it in my 13 years in triathlon"
Lien is recovering well at home and has not only since discovered that her and Stensland share a close mutual friend, but has also discussed a rematch with Stensland at another XTERRA Off-Road Triathlon.
Stensland truly represents the spirit of competition while at the same time showing that she understands the value of the triathlon community as a whole, health and human life. A remarkable person to say the least.
Thanks to our British correspondent Danny Ward for help in tracking down this interesting story.
on twitter @ everymantri or view latest
videos on YouTube .


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Snapshot: The Kids Are Not All Right
From little assassins to haunted young boys, children are wreaking havoc at the multiplex this month. A look at new movies featuring kids who are evil, possessed or just plain trouble.
—Katherine Clarke
After Josh (Patrick Wilson) and his family move into a new house, his son falls into a coma and paranormal happenings ensue. It turns out it's not the house that's haunted—it's the son. Film Clip
'In a Better World'
When 12-year-old Elias is bullied, another boy, Christian, comes to his rescue, but when Christian talks Elias into helping him implement a revenge plot, their plans spin out of control. This Danish drama, set in Denmark and Africa, won the Academy Award for Best Foreign Language Film. Film Clip
"Sometimes children are bad people too." Raised to be an invincible assassin by her ex-CIA agent father, Hanna, 16, (Saoirse Ronan) goes out into the world to face an intelligence operative (Cate Blanchett). Film Clip
(out April 29)
Hormonal teens may be the scariest kids of all. These high-schoolers ride a wave of angst as prom fast approaches.


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Tika Sumpter made an appearance on 106 & Park in a gold and silver metal tube necklace, A.L.C leather skinnies, and a $441 Balmain Printed Cotton Jersey T-Shirt:
Her hair and makeup are always on point!
Her white cotton jersey shirt features a multicolor floral and windowpane print.
Recreate Tika's look with the below pieces.
Cute! I would wear this ensemble right now.
What do you think?
Images: The YBF
she looks great. love the pants on her.
I love her style and her face is perfect
A $441 tee shirt?
for 441 the cotton better be picked infront of me.
Nice teeth…she could have bought that shirt for 14.90 from H&M.
Cute!! Love the whole outfit.
Very cute!
I never ever say this but that shirt could be found at Forever 21 or H&M for under $20. I'm all for celebrities splurging because that's the lifestyle they live, but the price for that cotton tee shirt is ridiculous. It's not embellished, embroidered, no leather…nothing.
Wow!!! Beautiful outfit, lovely girl. Keep going, love your style.
Love the leather pants and the t-shirt with rolled up sleeves…
she looks stellar and elegant. I love how regal she looks
….SHe never looks trashy or crazy, like Rihanna or tries to hard like Beyonce. She's such a class act!
Am I the only one who never likes her makeup? She always looks like it is caked on
Tika looks great as usual.
I agree with SAW lol Yes this shirt is nothing out of the ordinary for that much..if I didn't know I would have guessed it was from H&M too.
Her hair looks like it has way too much gel. And I agree that her shirt looks like it could be from H&M but I like the look and like that it can be easily recreated.
i love the whole outfit. it's simple and very well polished. perfect for the occasion!!
Her makeup is usually off but it looks good here. And I like the top.
Tika's very beautiful. She looks great. I love the clean but laid back look. True, sometimes her make up if off but she looks great today.
LOL @ SAW …it's not worth $400 at all!!!


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Monday, March 08 2010
Eskendereya Leads Pletcher Work Team at Palm Meadows
HALLANDALE BEACH, FL (Sat., Mar. 6, 2010) – Zayat Stable's 3-year-old Eskendereya breezed an easy half-mile in 49 1/5 under jockey John Velazquez Sunday morning at Palm Meadows for trainer Todd Pletcher as he's kept on edge for his likely next start as the favorite in the $750,000 Florida Derby (G1) at Gulfstream Park on Sat., Mar. 20.
"I thought he worked very well," said Pletcher, who supervised workouts for nearly 20 stakes runners on Sunday morning from his powerful stable, getting ready for major events coast-to-coast and another bound for Dubai.
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