A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

An automatic food preparation line for automatically preparing bread products for making sandwiches or burgers comprises an automatic bread product handling system containing a plurality of different types of bread products, an automatic toaster appliance for toasting the bread products, an automatic packaging system for automatically dispensing both box and wrapping paper packaging, an automatic sauce dispensing system for dispensing a plurality of different sauces onto the bread product, an automatic non-sauce condiment dispensing system for dispensing one or more different condiments onto the bread product, and an automatic conveyor system for conveying the bread product between the various systems. The entire automatic food preparation line is under the control of a suitable computer, such as, for example, a programmable logic controller (PLC), and a patron may select the type of bread product, the type of sauce, and the type of non-sauce condiment by inputting such selections into a user interface (UI) located at a point-of-sale (POS) location.

Sealed packaging for a confectionery product Food product packaging comprising a food product (P) in a sealed wrapper of sheet material, comprising a first sheet (2) shaped in a receiving configuration adapted to contain the product, having an end edge in the shape of a flange (4) and a second sheet (6) adhered to said flange (4) to form a sealed wrapper surrounding the product (P), comprising a body of sheet material (8) in the shape of a cup with a base (10) and a side wall (12), where the base (10) is made to adhere to said second sheet (6) and the adhesive force between said base (10) and said second sheet (6) is greater than the adhesive force between the second sheet (6) and said flange (4), so that a force tending to separate said body from the packaging causes the detachment of said second sheet (6) from the flange (4) with the opening of the packaging.

The present invention relates generally to the field of food packaging and packaged foods. In particular, the present invention relates to cellulose-based food packaging. One embodiment of the present invention relates to a food packaging comprising a thermoformed cellulose-based container element, a biodegradable lining inside the container element and a recyclable lid element, wherein the lid element comprises a multi-layer metallized paper-based packaging material comprising a paper layer, a pre metallization coating layer, a metallized layer, and at least one post metallization coating layer, wherein the post metallization coating layer comprises a post-metallization tie layer coating comprising an ethylene acrylic acid copolymer dispersion, or another polyolefin dispersion functionalized with methacrylic and/or carboxyl acid groups and wherein the container element has a shape adapted to the shape of the food to be packaged in the food packaging. One advantage of the subject matter of the present invention is that it allows it to package food with a headspace of less than about 10 vol.-% without the application of a vacuum.

A method for feeding articles including the steps of: feeding transversally, by means of a first conveyor, a succession of parallel rows of articles to a transfer area; moving longitudinally, using a second conveyor, a succession of rows of articles from the transfer area; sending at least one row of articles, coming from the first conveyor, to a storage unit whilst the row of articles is fed transversely, preferably perpendicularly, to the row; transferring the row of articles inside the storage unit, positioning said row of articles in a longitudinal direction at an outfeed section of the storage unit; extracting longitudinally portions in sequence of said row, portions formed preferably by one or more articles, from the storage unit feeding said portions of row to the transfer area.

A method for assuring quality control of food products is provided. The method comprises a computer directing a storage device to dispense a first quantity of a food product. The method also comprises the computer directing a quality control device to perform at least one test on the dispensed product. The method also comprises the computer directing a networking device to transmit instructions regarding at least maintaining and monitoring the storage device and quality control device. The method also comprises the computer directing a consumer experience device to provide details describing the at least one test. The method also comprises the computer directing replacement of the storage device upon detecting an empty condition of the storage device, the storage device comprising a flexi-bag. The method also comprises the computer directing the quality control device to measure at least one characteristic of the dispensed food product.

A multilayer container for elevated temperature, high pressure processing of a material within the container, using a pressure transmission liquid within the container, the multilayer container having a container wall having an inner layer formed of a plastic for containing the liquid in contact with the inner side thereof and at least one further layer outboard of the inner layer and formed of different plastic from the inner layer, wherein the inner layer has a compression heating coefficient at least as high as the compression heating coefficient of the pressure transmission liquid in contact with the inner side thereof and the at least one further layer has a lower thermal conductivity at ambient pressure and temperature than the inner layer.

A method of classifying a package based on stiffness of the package, wherein the package includes carton and is filled with food product, the method including applying a force on the package, retrieving a sample value by measuring a deformation of the package caused by the force, determining a difference between the sample value and a reference value, and classifying the package as belonging to a first category if the difference is within a threshold interval, otherwise classifying the package as belonging to a second category.

A method of manufacturing a comestible includes providing a comestible mass, forming said comestible mass into a comestible structure having a desired shape using a forming station, and applying a packaging material to a surface of said comestible structure while said comestible structure remains in contact with a portion of said forming station.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.