352results about "Meat/sausages marking" patented technology

The present invention relates to a food contamination detector associated with a double bar code, given the trademark GILBAR.TM. by the owner of the present invention, that includes coded indicia used to identify the presence of conditions indicative of microbial contamination in food, including toxic contaminants, bacterial metabolites, and other microbial secretions. Of the two bar code symbols associated with the food contamination detector, the first identifies the food product in terms of the type of food, the quantity, the price and the like, while the second bar code symbol is designed to identify the presence of contaminants. When contamination is not detected, the first bar code symbol is scanner readable, whereas the second bar code symbol is not. Once contamination is detected, bars in both bar code symbols can appear or disappear causing the first bar code symbol to become scanner unreadable and the second bar code symbol to become scanner readable.

A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the product carries indicia that, directly or indirectly, define one or more formulations for the product. Apparatus into which the ingredient is loaded sets the processing of ingredients in accordance with the formulations so specified. By connecting the apparatus which is to process the ingredients to a control station, the formulations may be changed at will.

The present invention relates to edible silk holographic elements and methods for making the same. Edible silk holographic elements are used to label pharmaceuticals and foods, or may be formulated to deliver pharmaceuticals.

Support (20) adapted to be associated with, or part of a capsule (7) for the preparation of a beverage, comprising a section on which at least one sequence of symbols (24) is represented so as that each symbol is sequentially readable, by a reading arrangement of an external device, while the capsule is driven in rotation along an axis of rotation, each sequence coding a set of information related to the capsule.

The present invention relates to a method for determining the presence or absence of contaminating bacteria in a packaged food sample comprising storing food in a package having as a lining a hydrophilic polymeric composition, said composition preferably being permeable to water and at least one gas dissolved in water or water vapor and being selected from the group consisting of carbon dioxide, carbon monoxide, hydrogen sulfide, sulfur dioxide, hydrogen and ammonia gas and containing an indicator for detecting the presence or abscence of said gas; said indicator being polymerized or dispersed throughout said polymeric composition or coated onto a hydrophobic polymeric composition.

A compartmentalized plastic food package includes a container and sealed cover which have a plurality of individually sealed chambers for distinct foodstuffs. The container includes a top flange or surface which extends about the individual chambers onto which the removable cover is secured by an adhesive or heat sealing. The top flange includes a peripheral shoulder and lip which cooperates with the rear or bottom edge of certain of the chambers to facilitate substantially upright self-display of the container and contents. The sidewalls of the chambers are tapered and include notched or stepped spacers such that the containers may be controllably nested, the spacers preventing overly tight nesting and thus facilitating separation prior to filling and sealing. A plurality of distinct foodstuffs such as meat, cheese, crackers and cookies, for example, may be individually sealed in the chambers, thereby maintaining each foods flavor, aroma and desired moisture content.

A method of adjusting temperatures of products to a desired product temperature. The method may include enabling the selection of a product, enabling the selection of the desired product temperature, enabling the placement of the product into a temperature adjust device, circulating a liquid or a gas through the temperature adjust device, the liquid or the gas having been cooled to a cool temperature less than the desired product temperature or heated to a warm temperature greater than the desired product temperature, determining when the desired product temperature has been obtained, and ceasing circulation of the liquid or a gas through the temperature adjust device.

The invention relates to an apparatus for processing food wherein food items are conveyed through processing stations where they are cut into pieces and optionally mixed with items originating differently. In particular, the invention relates to a system wherein information related to each food item and the positions of the food items throughout the processing are traced so that the origination of a food item is preserved.

An article of commerce comprising an edible substrate having an image disposed thereon. The article further has a message associated with the image, wherein the message links the image to an interactive component. Optionally the article comprises a container which contains the edible substrate.

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

The invention provides a beverage substance cartridge, an identifying apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method which could supply water automatically instead of manual work, identify information about beverage substance likewise such as variety and years of tea leaf, and furthermore, take different brewing methods targeting at different beverage substances (e.g. tea leaf) according to identified information in collaboration with pre-stored beverage brewing parameters to make sure every beverage substance could be brewed according to the perfect method, so the advantage of beverage substance will be given into full play. The beverage producing equipment which adopts the invention could yield brewing results accomplished by specialists and furthermore be widely used in offices and homes.

Described are a system and method for monitoring pre-prepared meals which can be assembled as a plurality of portions. Assembled pre-prepared meals can be monitored starting from their assembly up to the ultimate consumption. Pre-prepared meals are arranged on tray-like containers and a data carrier is fastened which contains meal-specific data. These meal-specific data can be read out at at least two reading stations to be able to keep a record of the conditions of manufacture, storage and/or cooling.

An easy-open, reclosable package includes a tray with tray liner; a product; and a lidstock, including a substrate including a first layer of high modulus thermoplastic material, and a second layer including an oxygen barrier; and a coextruded film including a first layer including a blend of from 80% to 88% ionomer resin, and from 12% to 20% olefinic polymer, a second layer including a pressure sensitive adhesive, and optionally a third layer including a polymeric adhesive; wherein the first layer of the coextruded film is sealed to the tray liner; the coextruded film is adhered to an inner surface of the substrate film; and after the package is opened, and the pressure sensitive adhesive is exposed, the package can be reclosed by adhering the adhesive to a portion of the first layer of the coextruded film that remained sealed to the tray liner when the package was opened.

Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as formed and deposited. Such provides the ability to create a three-dimensional pattern on the surface of a sweet dough piece, particularly a soft cookie dough piece. The methods can be accomplished by high-speed wire cutting production methods as well as other dough piece depositing apparatuses, such as roller-type depositors.

A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.

A visually-appealing, multi-component, packaged microwaveable frozen meal that includes at least two different, discrete, individually frozen edible components assembled on a support member to form the frozen meal that mimics a prepared meal, and a microwaveable film disposed adjacent the frozen components that conforms and adheres sufficiently tightly to the components and the support member is disclosed. The film and the support member form an enclosure having a reduced pressure therein. The film is at least sufficiently translucent or transparent so that a consumer can readily view a portion of the frozen meal as a complete, multi-component meal ready for serving.

A segmented rolled food item is continuously produced using a rotating segmenting roller having a plurality of parallel circumferential lanes. Each lane contains a series of circumferentially spaced knife edges that are disposed at least substantially parallel to the axis of rotation of the roller. A segmented rolled food item is produced by feeding multiple continuous at least substantially parallel strips of a flowable food product, each of which are deposited on pre-slit parallel strips of support material, between the nip of an upper anvil surface and the lower surface of the rotating segmenting roller. The segmentation of the food strip occurs without segmentation of the support strip. After segmenting, the food strip and the support material are cut into lengths to form leading and trailing ends. Each strip of food is rolled around a leading end of the support material to obtain a segmented rolled food item.

An automatic meal preparation apparatus is provided which has a top section with compartments for raw food and at least one spice/sauce cartridge; a middle section with a cooking vessel; and a bottom section with a heating element. The sections are stacked in series within a housing. The compartments of the top section are disposed above the cooking vessel. The cooking vessel is in communication with the heating element. A controller receives a selection of a recipe from a user, and executes instructions of the recipe to selectively heat the heating element at certain times, and selectively dispense at least a portion of the raw food and a pre-determined measure of spice/sauce. The apparatus stirs and cooks the food and the spice/sauce in the vessel for a specified duration, in accordance with the recipe.

An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.

A printed sterilizable laminate for aseptic packaging includes two films each including a core layer including ethylene vinyl alcohol copolymer, polymeric adhesive, or polyamide; first and second intermediate layers each including a polyamide; an outer layer including amorphous cyclic olefin copolymer, or a blend of amorphous cyclic olefin copolymer and at least one olefinic copolymer; an inner layer including olefinic copolymer, or a blend of an olefinic copolymer and amorphous cyclic olefin copolymer; and first and second tie layers adhering the intermediate layers to the outer and inner layers respectively; a printed image disposed on the outside surface of the first film, or the inside surface of the second film; and an adhesive that bonds the outer layer of the first coextruded film to the inner layer of the second coextruded film. An aseptic package, and a method of making an aseptic package are also disclosed.