| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426129000 | Packaged product is animal flesh | 30 |
| 20080299268 | CONCENTRATE FOR PREPARING A BOUILLON, SOUP, SAUCE, GRAVY OR FOR USE AS A SEASONING, THE CONCENTRATE COMPRISING PARTICULATES AND XANTHAN AND LOCUST BEAN GUM - Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 15-30% salt and a gelling agent comprising xanthan and locust bean gum. | 12-04-2008 |
| 20080311256 | METHOD AND APPARATUS FOR THE AUTOMATIC STUFFING OF MEAT PRODUCTS INTO A DOUBLE CASING COMPRISING A SHEET AND A NET - A multi-perforated collagen film is provided on rolls or in the form of sheets for use as a food wrapping. The perforations and made by laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes are spaced with respect to their nearest neighbors by 3 to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped in the film. The film still has sufficient mechanical strength and extensibility to be able to stand the food processing steps in the manufacture of cooked ham or in comparable operations under industrial conditions. | 12-18-2008 |
| 20090202685 | Food Package - Disclosed is a food package that includes a nutritional and an easy-to-preserve chicken food product, and, a can for storing the food product. The chicken food product includes a quantity of chicken liver, a quantity of chicken gizzard, a quantity of garlic, a piece of ginger, a quantity of cooking oil, a quantity of sweet soy sauce, and a volume of water. The chicken food product may be regularly utilized by people with a low blood count. Further, disclosed is a method for preparing the chicken food product that is preserved in the food package. | 08-13-2009 |
| 20090214724 | Meat packaging - Meat products are provided to an automated bagging system in a controlled and managed manner. Packaging systems in accordance with the present invention preferably include one or more buffering systems capable controlling the flow of meat products to a bagging system. Buffering systems are positioned along a meat product packaging line to provide such flow control. Plural buffering systems may be used as arranged in one or both of in series and in parallel. | 08-27-2009 |
| 20090263547 | ASSEMBLY FOR FOOD PRODUCT AND METHOD FOR HEATING SAID ASSEMBLY - The invention relates to a pack for a food product comprising
| 10-22-2009 |
| 20090274800 | PET FOOD PRODUCT WITH FLAVORING - A commercial packeted pet food product, having: an edible substrate, said substrate including at least one surface adapted to receive a suspension of flavorsome materials in a paste, gum or gel; and flavorsome materials, adhering to said surface, which substantially contribute to producing the flavor profile of said pet food product when consumed. | 11-05-2009 |
| 20090280220 | Relatively humid food for animals with combined ingredients for instantaneous preparation system - Food Relatively Humid For Animals With Ingredients Combined For Instantaneous Preparation System, establishing a more affective relationship between the pet and its owner, through an animal food that is close to human food in terms of preparation, aspect and flavor, keeping, however, the nutritional characteristics of animal food necessary to the animal's health, through a combination of components such as protein and/or vegetable particles (feed) or pasta and other extruded particles—obtained by extrusion and/or co-extrusion processes, with balanced nutrients, allied to the complement of meat and vegetables—obtained by dehydration processes. Such combination is obtained following an ideal relation of humidity/water activity obtained through processing, keeping the food preserved in its adequate nutritional and humidity characteristics, for long periods of time, for packaging in packages such as jars, boxes, bags and others, vacuum-sealed or not. After the assembly (mixture) of these elements, a humid animal food with the nutritional ingredients necessary to health is formed, and that, from its packaging until its ingestion, is similar to the procedures for the preparation of human food. | 11-12-2009 |
| 20090311390 | PET FOOD TREATS, PET FOOD TREATS PROCESSING SYSTEM, AND PROCESS FOR MAKING THE PET FOOD TREATS - A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredients to obtain a meat mixture. Slugs of the meat mixture are formed. The slugs of meat mixture are cooked to obtain cooked slugs of meat mixture. The cooked slugs of meat mixture are chilled. The cooked slugs of meat mixture are packaged while reducing the amount of oxygen in the package. | 12-17-2009 |
| 20100104701 | TIGHTLY-FITTING FOOD PACKAGE AND FOOD PACKAGING METHOD - A food packaging method is provided in which food is packaged in a package with use of carbon dioxide to benefit from bacteriostatic effects and the food package contains the minimum reduced gas spaces and thereby has a volume substantially equal to the food volume. Tightly-fitting food packages are obtained by the method. A tightly-fitting food package is obtained by: placing at least one kind of foods selected from the group consisting of meats and processed meats in a plastic film package; blowing a carbon dioxide gas in the package to fill the package with the carbon dioxide gas in a volume of 10 to 45 cm | 04-29-2010 |
| 20100227028 | METHOD FOR THE PREPARATION OF A DRY INSTANT FOOD COMPRISING AT LEAST TWO COMPONENTS, AS WELL AS DRY INSTANT FOOD PREPARED BY THE METHOD - Method for the preparation of dry instant food comprising two or more components, comprising the following steps:—the individual components are prepared to a ready-to-eat meal by at least one per se known preparation process water and heating as well as mixing of the components,—the resulting mixture is subjected to a drying process comprising:—freezing the mixture,: drying of the mixture to a moisture content less than 15% in at least one drying step with a temperature lower than 0° C.,—packing of the dried product in a foil package. The invention also provides the product manufactured by said method. | 09-09-2010 |
| 20110033584 | Method and system for dielectric heating and cooking - A method of heating an object using a dielectric heating. The method comprises positioning an object in a cavity of a dielectric heating oven, allowing a user to allocate an amount of energy to dissipate in the object during a temperature elevation of the object, and elevating the temperature of the object by using the dielectric heating oven according to the amount of energy. | 02-10-2011 |
| 20110151071 | METHOD AND APPARATUS FOR SMOKE-INFUSING PROTEINACEOUS FOODS AND SMOKED-INFUSED SUCH PROTEINACEOUS FOOD PRODUCT SO-OBTAINED - A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. | 06-23-2011 |
| 20110189355 | THERMOPLASTIC TRAY - A solid thermoformed plastic tray ( | 08-04-2011 |
| 20110229611 | SYSTEM AND METHOD FOR FOOD PRODUCT ASSEMBLY - A method of making a food product includes forming a first food component; providing a filling to the first food component; forming a second food component and providing the second food component on the first food component and the filling wherein the first food component is in contact with the second food component at least about their respective peripheries; sealing the first and second food components and the filling within a packaging and applying a vacuum to the packaging; cooking the first and second food components and the filling within the packaging to bond the first and second food components together. | 09-22-2011 |
| 20110268850 | MODIFIED ATMOSPHERE PACKAGING GAS, METHOD FOR NON-THERMAL PLASMA TREATMENT OF ARTICLE, AND ARTICLE OF MANUFACTURE FOR USE THEREIN - A foodstuff or medical device is subjected to a treatment with non-thermal plasma and ozone generated from a modified atmosphere packaging gas comprising a mixture of CO | 11-03-2011 |
| 20110318458 | PROCESSING AND PACKAGING MEAT WITHOUT USING HIGHLY ABSORBENT MATERIAL - The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package. | 12-29-2011 |
| 20120027896 | Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products - A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the fresh meat product to create a treated fresh meat product. The low to no oxygen packaging contains the treated fresh meat product, wherein the treated fresh meat product has a fresh meat color before cooking and a uniform, uncured cooked color after cooking to done. | 02-02-2012 |
| 20120100267 | Packaging Articles, Films and Methods That Promote or Preserve the Desirable Color of Meat - Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent. | 04-26-2012 |
| 20120219670 | Container Having Barrier Properties and Method of Manufacturing the Same - A method of manufacturing a multilayer or a monolayer plastic container is disclosed. The container has a barrier layer manufactured from (i) a polyester resin, preferably an aromatic polyester resin such as a polyethylene terephthalate, (ii) a polyamide material, preferably an aromatic polyamide material, and (iii) an oxygen scavenging material, preferably a transition method. The present invention also provides containers having a multilayer or a monolayer body. In the preparation of the barrier layer. a preform first is prepared by an injection-molding process wherein a preblend containing a diluent polyester, polyamide material, and an oxygen scavenging material is added to a base polyester during the injection molding process. The preform then is expanded to form a container. | 08-30-2012 |
| 20130142919 | PROCESS FOR FOIL RIPENING OF CHEESE - The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m | 06-06-2013 |
| 20130142920 | METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT - The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat. | 06-06-2013 |
| 20130183413 | Food Storage Device - A food storage system including an ovenable tray storing a food product therein and an ovenable bag entirely receiving the tray and food product therein. | 07-18-2013 |
| 20130189402 | SYSTEMS AND METHODS FOR MAINTAINING RED MEAT - Disclosed herein are systems, methods and processes for preparing, packaging and preserving red meat, especially maintaining the freshness and color of the meat. In one embodiment, the disclosed method comprises treating the meat with an inert gas followed by replacement of at least a portion of that inert gas with carbon dioxide. | 07-25-2013 |
| 20130236612 | Thermoformable Copolyester Laminate - A laminate includes the following substantially coextensive layers in the following order: (a) a non-sealable, self-supporting, thermoformable copolyester film layer having a first surface and a second surface, the second surface constituting an outermost, exposed surface of the laminate; (b) a laminating adhesive layer on the first surface of the thermoformable copolyester film layer; and (c) a self-supporting, thermoformable structural film layer having a first surface and a second surface, the first surface contacting the laminating adhesive layer. Polyethylene terephthalate constitutes at least 80% by weight of the self-supporting thermoformable copolyester film layer; the thermoformable structural film layer includes a polymer selected from the group consisting of polyamides, polypropylene, polyethylene, polyethylene terephthalate, ionomers, ethylene acrylic acid copolymers, ethylene vinyl acetate copolymers, polystyrene, ethylene vinyl alcohol copolymers and polyvinylidene chloride; the thermoformable copolyester film layer, the structural film layer and the laminate each shrink less than 5% in length and width upon exposure to boiling water for five seconds; and the laminate is thermoformable and its chloroform-soluble extractives meet the requirements of paragraph h(1) of 21 CFR §177.1630 as defined herein. | 09-12-2013 |
| 20130309372 | CANNED FOOD PRODUCTS HAVING ONE OR MORE FILLINGS - The invention provides food products and methods for making the food products. The products comprise a container comprising a meat emulsion encasing one or more hydrocolloid dispersions wherein the one or more hydrocolloid dispersions and the meat emulsion have a different appearance and texture. Preferably, the one or more hydrocolloid dispersions are xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum, cassia, acacia, alginate, carobe, or a combination thereof. | 11-21-2013 |
| 20140134303 | MINIMALLY-PROCESSED MICROWAVEABLE FROZEN LOBSTER TAIL PRODUCT - In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition. | 05-15-2014 |
| 20140335240 | Thermoplastic Tray - A solid thermoformed plastic tray ( | 11-13-2014 |
| 20150056342 | Package With Ridged Dome And Methods Of Making And Using The Same - The presently disclosed subject matter is directed to a package that allows substantially the entire surface of a product (such as fresh red meat) to be in contact with a desired internal gas concentration. In addition, the disclosed package ensures that large amounts of the product surface are not in contact with the packaging materials to prevent discolored product areas. Particularly, the disclosed package comprises a support member, a thermoformed lidding film, and an oxygen-sensitive product. The lidding film includes one or more ridges that prevent direct contact with the product. As a result, uniform product color is maintained and the product appearance is preserved. | 02-26-2015 |
| 20160021914 | LIQUID ANIMAL FEED FOR DOMESTIC CATS OR DOGS AND METHODS FOR PRODUCING SAME - The disclosure relates to a liquid, milk-based animal feed for domestic cats or dogs, containing at least 70 vol % water, 2-13 vol % milk protein, 2-13 vol % milk fat, 1-5 vol % starch as an essential thickener, at least 0.01 vol % amino acid additive, and at least 0.01 vol % plant-based sugar. The disclosure also relates to a method for producing such an animal feed. | 01-28-2016 |
| 20160058032 | PACKAGED FOOD COMPOSITION AND METHOD OF MANUFACTURE - A food product including a combination of ingredients comprising 70-80 wt-% solid components and less than 30 wt-% water. The solid components can include IQF, dehydrated components, pureed components, and whole, shredded, crumbled or diced components. The food can be produced by supplying the combination of ingredients; forming a slurry by mixing the ingredients into a relatively homogenous blend; depositing a predetermined quantity of the slurry into a package; sealing the package containing the slurry; and cooking the slurry within the package, wherein a liquid phase of the food is reduced to reach a desired product consistency. | 03-03-2016 |
