A method of transporting one or more frozen food compositions can include providing a first container; dispensing at least one comestible ingredient into the first container, the dispensing of the at least one comestible ingredient into the first container is performed at a first location; positioning a first lid on the first container containing the at least one comestible ingredient; freezing the first container with the first lid thereon and the at least one comestible ingredient therein to form a first frozen food composition in the first container; attaching a first jacket to at least one of (a) the first container with the first frozen food composition therein or (b) the first lid on the first container with the first frozen food composition therein; and transporting the first frozen food composition to a second location by transporting the first container in the first jacket to the second location.

A machine for making liquid or semi-liquid food products includes a processing chamber; a frame defining an opening to the chamber; a stirrer mounted inside the chamber; a cooling system including a heat exchanger associated with the chamber; a closing device connected to the frame and movable between a closed configuration occlude the opening, and an open configuration allowing access to the chamber through the opening. The closing device includes a door hinged to the frame. A retaining device acts on the closing device to maintain the closed configuration. The retaining device includes a rotary element, connected to one between the door and the frame and a stop provided on the other. The rotary element is rotatable between a retaining configuration, engaging the stop to stop the opening of the door, and a disengaged configuration, disengaged from the stop to allow opening of the door.

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

A sealed capsule for blending and dispensing an initially solid food product holds a blending component with embedded food product. Actuating the blending component through an electronic control system causes the food product to be blended within the capsule. One or more feedback control mechanisms are used to guarantee a desired consistency of the blended food product. Provided are structural features of the capsule, and methods of using its contents to blend and dispense soft-serve products.

A horizontal molding system and method can include: an ice pop stick, the ice pop stick including: an ice pop stick key, the ice pop stick key including a key top side, a key bottom side and key edges, an inner portion having a top side, the inner portion vertically below the ice pop stick key, and an external portion coupled to the ice pop stick key, the external portion having a curve extended vertically down and horizontally away from the ice pop stick key and extended below a horizontal plane defined by the top side of the inner portion; and a mold including a notch and a mold upper lip, the notch configured to seal around the key edges and the key bottom side, and the key top side being co-planar with the mold upper lip.

A dairy-free frozen confection comprising a plant protein, a sweetener, an oil, a bulking component, a texturizer, and an emulsifier, and optionally including flavorants and a solubilizer is disclosed. The dairy-free frozen confection can have advantageous shininess and/or creaminess, with additional enhanced organoleptic characteristics such as mouth feel or melt, and/or reduced off taste. Also disclosed are processes for making a dairy-free frozen confection product which requires an ageing step of a chilled composition.

A dairy-free frozen confection comprising a plant protein, a sweetener, an oil, a bulking component, a texturizer, and an emulsifier, and optionally including flavorants and a solubilizer is disclosed. The dairy-free frozen confection can have advantageous shininess and/or creaminess, with additional enhanced organoleptic characteristics such as mouth feel or melt, and/or reduced off taste. Also disclosed are processes for making a dairy-free frozen confection product which requires an ageing step of a chilled composition.

A drinking vessel has a body with a plurality of chambers formed therein and an access channel opening to a compartment at a base of the body. Each of the plurality of chambers opens to the compartment at the bottom of the body. Each of the plurality of chambers opens at a top of the body. The access channel is adapted to receive a straw or a tube therein. The body is a plurality of walls formed therein. The plurality walls define the plurality of channels in the body. The plurality walls extend from an inner wall of the body to an exterior of the access channel.

A drinking vessel has a body with a plurality of chambers formed therein and an access channel opening to a compartment at a base of the body. Each of the plurality of chambers opens to the compartment at the bottom of the body. Each of the plurality of chambers opens at a top of the body. The access channel is adapted to receive a straw or a tube therein. The body is a plurality of walls formed therein. The plurality walls define the plurality of channels in the body. The plurality walls extend from an inner wall of the body to an exterior of the access channel.

A mixing device suitable to mix substances or liquid or semi-liquid compounds to increase the volume thereof, including a hub which develops along a central axis and three mixing spokes connected to the hub, wherein each of the spokes comprises an external lateral fin and two upper and lower connection segments, which connect respective upper and lower ends of the lateral fin to the hub.