Systems and methods are described for an edible capacitive power source such as a supercapacitor device. The capacitive power source includes an anode electrode, an anode current collector, a cathode electrode, and a cathode current collector, arranged in layers with a separator layer positioned between the anode electrode and the cathode electrode forming a symmetrical electrical double-layer capacitor. The anode electrode, the anode current collector, the cathode electrode, the cathode current collector, and the separator layer are all constructed of non-toxic, edible materials. The packaging material, the conductive anode tab, and the conductive cathode tab are all also constructed of non-toxic, edible materials forming a completely edible capacitive power source package.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entres, with the cup being suitable for microwave cooking of an egg-based entre. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entres, with the cup being suitable for microwave cooking of an egg-based entre. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

The disclosure relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa.Math.s after 14 days of storage at 6 C. Further, the disclosure includes method for preparing and products of food, food additive, feed, nutritional supplement, or probiotic supplement, thereof.

The disclosure relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa.Math.s after 14 days of storage at 6 C. Further, the disclosure includes method for preparing and products of food, food additive, feed, nutritional supplement, or probiotic supplement, thereof.

Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

This method for producing a packaged food product portion includes the following steps: providing a cup defining an inner area for receiving the food product; cold pouring, at a temperature below 50 C., the food product into the receiving area of the cup; covering the food product using a thermally insulating lid arranged such that thermally conducting flaps of the cup extend toward the outside of the lid after the covering step; folding the flaps on an outer face of the lid opposite the receiving area; and heat-sealing the flaps on the outer face.

This method for producing a packaged food product portion includes the following steps: providing a cup defining an inner area for receiving the food product; cold pouring, at a temperature below 50 C., the food product into the receiving area of the cup; covering the food product using a thermally insulating lid arranged such that thermally conducting flaps of the cup extend toward the outside of the lid after the covering step; folding the flaps on an outer face of the lid opposite the receiving area; and heat-sealing the flaps on the outer face.

A food and beverage bottle assembly is described. A food collar is adapted to slip onto the neck of a beverage bottle to create and a food and beverage bottle assembly. The assembly is particularly useful for gifts or special occasions such that particular food and beverage combinations, such as wine and chocolate or cheese may be paired and assembled together in a unique assembly.

A food and beverage bottle assembly is described. A food collar is adapted to slip onto the neck of a beverage bottle to create and a food and beverage bottle assembly. The assembly is particularly useful for gifts or special occasions such that particular food and beverage combinations, such as wine and chocolate or cheese may be paired and assembled together in a unique assembly.