The present disclosure provides a lid assembly for adjusting internal pressure and a container, including a lid main body. The lid main body is provided with a gas nozzle, a sliding plug cavity, a slider nut, an elastic component and an adjusting assembly. The gas nozzle is configured to mount a gas bottle. The adjusting assembly adjusts a movement distance of a sliding plug in the sliding plug cavity and controls a gas output of the gas nozzle so as to control the content and pressure of gas in the container provided with the lid assembly, and improve a drinking taste of a gas-containing drink in the container. The container for containing the gas-containing drink of the present disclosure can maintain a gas (carbon dioxide) content in the drink, improve the drinking taste, and can be adjusted according to requirements to produce different tastes, being adaptable to different users.

The present invention includes a kit that includes a container with a removable lid that is operable to create a seal around the container, and an internal release mechanism that is operable to sever the bond between the food and the surrounding container so that food items can be easily removed from the container. The release mechanism comprises a bottom member and two opposing side members extending therefrom that are configured to conform to the contours of the container and is operable to dislodge food from the interior surface of the container in a sweeping fashion by rotating the release mechanism within the container. The release mechanism may be fastened to the bottom of the container and optionally may include a lip to aid in scraping food from the container.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

This invention relates to a process for reducing or eliminating organoleptic degradation in organoleptically sensitive foods packaged in flexible packaging, and packaged products thereof. This invention also relates to organoleptic flexible packaging made from polymeric films comprising oxidation-stable and non-migratory polysiloxane as slip additive. The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within, specifically: (1) coffee; (2) beer; (3) water; and (4) wine.

This invention relates to a process for reducing or eliminating organoleptic degradation in organoleptically sensitive foods packaged in flexible packaging, and packaged products thereof. This invention also relates to organoleptic flexible packaging made from polymeric films comprising oxidation-stable and non-migratory polysiloxane as slip additive. The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within, specifically: (1) coffee; (2) beer; (3) water; and (4) wine.

A display that includes an image producing system and a light filtering layer in the blue range, the light filtering layer having a limited impact on the gamut of the display. The image producing system has a gamut G.sub.0 defined in a color space The light filtering layer includes semi-conductive nanoparticles, and the absorbance through the light filtering layer is greater than 0.25 for each light wavelength ranging from 350 nm to λ.sub.cut, λ.sub.cut being in the range from 420 nm to 450 nm. The gamut G.sub.1 of the image producing system with the filtering layer has an area greater than 90% of the area of gamut G.sub.0 in the color space.

This system is an eco-friendly refreshment condiment system comprising: a container comprising filter material having a rear panel, first side panel and second side panel so that when the first side panel and the second side panel are joined at a seam, a container if defined; a set of packaging contents disposed on the container having one or more items taken from the group of consisting of a sugar packet, sweetener packer, stirring stick and napkin; and, wherein the filter material is

eco-friendly, degradable, biodegradable, compostable, recyclable and any combination thereof and comprises filaments having greater than 20 mm diameter. The system can include a stirring stick made from wood. The filter material and set of packaging contents can be configured for a one-time use. The panels can be affixed to each other using a biodegradable adhesive.

This system is an eco-friendly refreshment condiment system comprising: a container comprising filter material having a rear panel, first side panel and second side panel so that when the first side panel and the second side panel are joined at a seam, a container if defined; a set of packaging contents disposed on the container having one or more items taken from the group of consisting of a sugar packet, sweetener packer, stirring stick and napkin; and, wherein the filter material is

eco-friendly, degradable, biodegradable, compostable, recyclable and any combination thereof and comprises filaments having greater than 20 mm diameter. The system can include a stirring stick made from wood. The filter material and set of packaging contents can be configured for a one-time use. The panels can be affixed to each other using a biodegradable adhesive.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.