1725 results about "Snack food" patented technology

A machine for vending snacks, product samples, customer appreciation prizes, or time-metered services which offers a patron a game of chance. A patron receives a free fractional vend with a previously purchased product for use in a vending machine having products produced by the same manufacturer, wherein the token activates a game of chance used to determine the value of the token toward the purchase of one of the products. Alternatively, a patron receives a free token within, as part of, or attached to the package of a manufacturer's product to activate a game of chance in a sample vending machine sponsored by the product's manufacturer to determine which free product sample, or other higher value prize, the patron may vend from the machine. As another alternative, a patron uses a purchase receipt having barcoded information summarizing the transaction at a customer appreciation vending machine to activate a game of chance to determine which of a plurality of prizes a patron may vend from the machine. Finally, a patron uses a promotional token to activate a game of chance in a time-metered service vending machine to determine an amount of bonus service time to grant to the patron.

Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.

Disclosed herein is flexible packaging with a relative rigid structure portion, and an efficient method for manufacturing the same, that provides flexible packaging with an interior support that is able to contain products such as snacks, confections, pet foods, and liquids. The present invention provides for shearing and reinforcing portions of a primary web to form a bag. A supportive structure is also sheared and configured into a predetermined shape. The supportive structure is affixed inside the lower portion of the bag and provides form and support to the bag. The bag may also have a reclosable top portion that encloses the contents of the packaging.

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

The invention provides animal food compositions. In particular, the animal food compositions generally contain a structured plant protein along with other macronutrients and micronutrients formulated in amounts to meet the daily nutritional requirements of the animal.

A process for manufacturing a multi-layer pet treat or animal chew comprising the indexing of a moveable mold portion into alignment with the first of a plurality of stationary mold portions fed a first composition by a first injection molding unit to form a first layer in a cavity space formed by the aligned mold portions. The moveable mold portion and the first layer may be indexed to align with a second of a plurality of stationary mold portions fed a second composition by a second injection molding unit to form a second layer over said first in the cavity space formed by the aligned mold portion. The compositions fed by the first and second injection molding units may both be edible. In a further aspect, multi-component pet treats may be provided formed from two materials which may be different in physical, optical, sensual, nutritional or compositional properties. One of the materials may specifically include textured vegetable protein.

An apparatus for removing a solid object from a body canal or vessel includes a coil of wire configured to slidably receive a guide wire and a sack having a mouth and a closed bottom opposite the snack. A resilient frame is connected between the coil of wire and the sack for biasing the mouth of the sack open around the coil of wire. The resilient frame is positionable between a collapsed state where the mouth of the sack is closed against the bias of the resilient frame and a deployed state where the mouth of the sack is biased open by resilient frame.

Imperfections in conveyor belting and its supporting elements can adversely affect weighing accuracy of belt scales, particularly when weighing and / or metering low density materials, such as those encountered in the snack food industry. A system and methods for a belt conveyor according to an embodiment of the present invention provide simultaneous benefits of both short and long weigh spans. According to an embodiment of the present invention, a virtual weigh span may be programmably set to adjust for variations in the belt conveyor weighing system. Advantages include, higher degrees of accuracy and calibration to account for changes in the belt or belting system over time using non-mechanical adjustments. In addition, weight measurement error producing effects, some that may not be particularly known, may be reduced.

Center filled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform side walls and little, if any, shell breakage and filler leakage or bleed-out problems. Decentering of the filler and its accompanying production of thin or weak shell walls is avoided by at least substantially preventing excessive flow of a fluid or liquid shell component along a single side of shell introduction into the manifold nozzle or nozzle cavity. At least substantially uniform flow of the shell component in an annular passageway of a co-deposition nozzle assembly may be achieved with an apertured disk insert, a plurality of manifold bores, or opposing shell component entry points to evenly distribute the shell component and prevent or substantially reduce filler leakage or bleed-out.

Disclosed herein are compositions to meet the needs of aged pets and other animals. A pet food formulated for senior pets provides alpha-lipoic acid at about 0.15 to 50 mg / kg body weight / day, carnitine at about 0.5 to 100 mg / kg / day, and optionally coenzyme Q at about 0.01 mg / kg / day and / or creatine at about 15 mg to about 1 g / kg / day. A pet treat for senior pets provides alpha-lipoic acid at about 0.15 to 50 mg / kg body weight / day, carnitine at about 0.5 to 100 mg / kg / day, and optionally coenzyme Q at about 0.01 mg / kg / day and / or creatine at about 15 mg to about 1 g / kg / day. A pet supplement for mature pets offers alpha-lipoic acid at about 0.15 to 50 mg / kg body weight / day, carnitine at about 0.5 to 100 mg / kg / day, and optionally coenzyme Q at about 0.01 mg / kg / day and / or creatine at about 15 mg to about 1 g / kg / day.

A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after cooking so that latent heat from the cooked edible core material, reduces the moisture content of the applied aqueous solution to form a dry, thin film coating of the coating component on the edible core material. The need for a separate, subsequent drying step or forced air drying equipment to reduce the moisture content is eliminated by evaporative cooling of the hot cooked snacks and flashing of the applied aqueous coating solution. The dry, coated cooked snack may be cooled to obtain a snack food having a thin, uniform coating which enhances appearance, texture, taste and shelf life.

An animal toy containing food having a first portion with food delivery means integrated therein adapted to securely house solid food treats, including a nutritional pet supplement, to be removed by the animal during play or through chewing action, and a second side with a plurality of gum stimulation teeth integrated within and projecting therefrom that act to massage the gums of the animal. Food delivery means may be provided as a plurality of cavities integrated within the first portion (and optionally, the second portion), preferably having a grooved or threaded interior for securely holding food pieces securely therein. Alternatively, the food delivery means is provided as a food portion composing the first portion. A pet supplement may be utilized, including joint preserving and joint rebuilding compositions comprising chicken collagen type II, glucosamine hydrochloride and chondroitin sulfate, a vitamin composition comprising vitamins C, D and K, a mineral composition comprising calcium, magnesium, zinc, copper, manganese and boron, a herbal anti-oxidant cofactor blend comprising citrus bioflavonoids, red grapes anthocyanins, turmeric rhizome, boswellia resin and fennel seed.

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

A method for making a low carbohydrate high protein puffed snack food product. Ingredients comprising soy isolate, soy concentrate, corn meal, and water are introduced into an extrudate. The ingredients are extruded through a die orifice at a high specific mechanical energy. The ingredient formula ranges have been determined that maximize volumetric expansion and the set operating conditions and keep texture, color, and flavor acceptable. The puffed snack is then dried and seasoned. There are minimal off-flavors in the product.

The present invention relates to non sweet food binder composition. Particularly, the food binder composition can be used in the preparation of savory snack bars, savory nutritional bars, or in savory food products used as snack or meal replacement, containing varied levels of protein, fiber, minerals, vitamins and other bioactive substances or nutritional supplements.

A biscuit treat for dogs has improved palatability by incorporating a highly palatable shelf stable meaty filling into a cavity formed upon the top surface of the biscuit. The meaty filling includes agar as a gelling agent in combination with sufficient soluble solids to yield a high Brix number and reduced water activity. Precise quantities of agar and of a soluble solids concentration exceeding 65% eliminate capillary transfer of moisture from the highly aqueous meaty filling to the low moisture dry biscuit. The resulting highly palatable two phase biscuit has a long shelf life suitable for commercialization in the pet treat market.

A manually operated dog treat dispensing machine capable of dispensing dog treats one at a time, the dispenser having a rectangular housing with a hinged housing door and hinged capital that serves as a food supply reservoir which is gravity fed into a spring loaded spindle chamber mounted on an axel and hand crank. Treats exit the dispenser through a chute output consisting of a hinged chute lid, two side walls and a base block and a retaining plate mounted in the end of the chute lid and adjacent to the spindle chamber acts as a stop preventing dispensing of more than one dog treat at a time. The dispenser also can function using a magazine that is inserted inside the rectangular housing area. Magazine stop tabs at the base of the magazine along with the retaining plate mounted on the chute lid prevent the dispenser from dispensing more than one dog treat at a time. Operation of the dispenser is performed by manually turning the hand crank mounted on the spindle axel, which rotates the spindle chamber forward, thus dispensing a dog treat through the output chute, with a return spring pulling the spindle chamber back to the upright position and ready for a new treat.

The invention relates to a method for making a pet food attractant, which takes duck liver and marine fish as a main material, wherein the addition of the duck liver is 50-100%. The method comprises the following steps: mincing the raw material by a mincer, adding a proper amount of water for disinfection, adding protease for enzymatic hydrolysis, adding amino acid and carbohydrate for carrying out maillard reaction after the enzymatic hydrolysis reaction is finished, spray drying to obtain the food attractant specially used for pet, wherein the water content of the finished product is 6-10%.According to the enzymatic hydrolysis method in the invention, the partial protein is degraded to a polypeptide substance which is easy to be absorbd by pet, The specific local flavor food attractant is prepared by controlling the maillard reaction condition and the food attractant product is finally prepared, the food attractant with dark red color has rich meat fragrance, thereby the initiative for ingestion of pet can be enhanced for first time. The food attractant is capable of applying to exploitation of various pet principal food and snacks products.

A container for vending single servings of beverages and snack foods, includes a liquid-impermeable wall providing a compartment for the beverage. An inside section of the wall defines a recess isolated from the compartment and open to the container exterior at the bottom. Near the upper end of the recess, the inside wall diameter is decreased in steps, to frictionally engage a leading edge region of a snack-food cartridge or other product inserted into the recess. A pull tab between the cartridge and the recess is accessible to remove the cartridge. Alternatively, a cartridge wrapper can be shaped to provide a pull tab component. The preferred snack-food cartridge includes a compliant thin film or foil wrapping surrounding a stack of cookies, a bar, or other snack food. In alternative arrangements, the container has a vertical slot for viewing a cartridge inserted into the recess, or is formed with horizontal top and bottom wall sections. Further alternatives involve a refrigeration package or chilled cartridge insertable into the recess to cool the beverage.

The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one soft edible layer that substantially covers the outside surface of the edible core; wherein the outer layer is applied by a method comprising the steps of: (a) applying a base liquid onto the outside surface of the edible core, thereby forming a liquid coated component; (b) applying a dry powder to the liquid coated component, thereby forming an edible layered component; and (c) optionally, (i) drying the liquid coated core after step (a), (ii) drying the edible layered component after step (b), or (iii) drying the liquid coated core after step (a) and drying the edible layered component after step (b); wherein the soft edible layer has a water activity of about 0.2 to about 0.8 at 25° C.

A first portion and a second portion form a container which can hold objects. The first portion and second portion is connected using screw threads. A lid can be utilized to seal one portion, enabling different objects to be placed in one portion of the container and not be indirect contact with the other portion of the container. A snack food is placed into one portion and a toy in the other portion. A lid handle is folded inward and is utilized to remove the lid and obtain the object in that portion of the container.

The utility model relates to a preparation method of a fishbone snack food with low fat, which belongs to the technical field of the snack food handling. The utility model uses fishbone, which is the leftovers in the marine product processing as material; after rinsing, fishy smell removal, washing, curing, embrittlement, and flavour treating, the fishbone is made into the fishbone snack food product with low fat. The utility model can cure the fishbone adequately by means of the autoclave steaming; and then removes the moisture content by means of the microwave to embrittle the products. Themethod gets rid of the deep fry, has low fat, can meet the requirements of the human health adequately. The method of preparing the fishbone snack food with low fat for filling calcium is easy and quick, and is very good for improving the processing level of the farm products, the livestock products and the marine products in our country, and can bring along great economic benefits. The utility model uses the castoff as material to reduce the production cost, and prepares new products.

The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used as high-fruit-content additives in RTE cereals, baking mixes, toppings, and other food products. The process provides a high degree of efficiency and reduced costs.