A packaged food product, comprising a tray having a base portion and a plurality of spaced-apart deformable cup portions each having an opening through the base portion; a cover covering the openings of the cup portions and removably attached to the base portion, the cover rendable at each opening; and one or more freezable food product contained in the cup portions such that, when frozen, the food product is dischargeable from the cup portions through the cover when force is applied to deform the cup portions.

A flavor deterioration inhibitor of the present invention is capable of significantly suppressing the deterioration of flavor due to causes such as light and/or heat. The present invention is directed to a flavor deterioration inhibitor composed of an extract of a cider apple, or comprising an extract of a cider apple as an effective component.

A flavor deterioration inhibitor of the present invention is capable of significantly suppressing the deterioration of flavor due to causes such as light and/or heat. The present invention is directed to a flavor deterioration inhibitor composed of an extract of a cider apple, or comprising an extract of a cider apple as an effective component.

A method for producing a frozen product including a solid matrix throughout which particulates are distributed using an apparatus including at least one compartment which is rotatable about an axis. The method can include the steps of adding to the compartment a liquid to be frozen to form the matrix and particulates to be distributed therein, reducing the temperature around the compartment to a temperature below the freezing point of the liquid, rotating the compartment about the axis while at least some of the liquid freezes within the compartment trapping at least some of the particulates within the frozen matrix and removing the frozen product from the compartment.

A method for producing a frozen product including a solid matrix throughout which particulates are distributed using an apparatus including at least one compartment which is rotatable about an axis. The method can include the steps of adding to the compartment a liquid to be frozen to form the matrix and particulates to be distributed therein, reducing the temperature around the compartment to a temperature below the freezing point of the liquid, rotating the compartment about the axis while at least some of the liquid freezes within the compartment trapping at least some of the particulates within the frozen matrix and removing the frozen product from the compartment.

There is described a dispensing apparatus for dispensing a food product from a container. The dispensing apparatus comprises a support for supporting a container of product when the container is loaded into the apparatus, an actuator for effecting movement of the support in a first direction during a product dispensing stroke of the apparatus and in a second direction during a return stroke of the apparatus; and a retainer for retaining a spent container of product so that a spent container is removed from the support during the return stroke.

There is described a dispensing apparatus for dispensing a food product from a container. The dispensing apparatus comprises a support for supporting a container of product when the container is loaded into the apparatus, an actuator for effecting movement of the support in a first direction during a product dispensing stroke of the apparatus and in a second direction during a return stroke of the apparatus; and a retainer for retaining a spent container of product so that a spent container is removed from the support during the return stroke.

A system for presenting and preparing foodstuffs that include a plurality of individual foodstuff blocks provided formed into basic shapes comprises a heating device including a heatable cooking receptacle for one or more foodstuff blocks with a heatable grill surface and at least one heating mandrel projecting from the grill surface; wherein the heating mandrel is insertable into a passage opening provided in each respective foodstuff block and is adapted to the contour of the passage opening so as to avoid an air gap between the wall of the passage opening and the heating mandrel.

A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 μm or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 μm or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 μm or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 μm or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.