The present invention relates to a reduced fat chocolate composition and method of manufacturing a reduced fat chocolate composition. In particular, the present invention relates to a reduced fat chocolate composition having a maximum packing fraction greater than that of an equivalent, traditionally manufactured chocolate, whilst having substantially the same viscosity as the equivalent, traditionally manufactured chocolate, in order to provide a healthier, lower cost alternative.

The present invention relates to a reduced fat chocolate composition and method of manufacturing a reduced fat chocolate composition. In particular, the present invention relates to a reduced fat chocolate composition having a maximum packing fraction greater than that of an equivalent, traditionally manufactured chocolate, whilst having substantially the same viscosity as the equivalent, traditionally manufactured chocolate, in order to provide a healthier, lower cost alternative.

A system and method for the continuous packaging of a confectionary product, such as cannabinoid confectionary products, by providing a packaging tray comprising a plurality of cavities, depositing a liquid confectionary product in each of the plurality of cavities, and overlaying a lidding material over the confectionary products to form a plurality of packaged confectionary products. The deposited confectionary product may be cooled or cured before or after overlaying the lidding material.

A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a water activity of less than 0.75, a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse), and a loss factor tan δ value of greater than 0.95.

A process of forming a candy bar wrapper includes forming a primary score line in a film material and cutting the film material to form the candy bar wrapper. The primary score line extends in a predetermined direction. The film material comprising at least one film layer, a film thickness, a first film surface, and a second film surface opposite the first film surface. The candy bar wrapper has a film length, a film width from a first end of the candy bar wrapper to a second end of the candy bar wrapper. The primary score line is located to permit the simultaneous breaking of a candy bar and splitting of the candy bar wrapper to separate the candy bar wrapper into two pieces in a wrapped candy bar product. A candy bar wrapper and a wrapped candy bar product are also disclosed.

A process of forming a candy bar wrapper includes forming a primary score line in a film material and cutting the film material to form the candy bar wrapper. The primary score line extends in a predetermined direction. The film material comprising at least one film layer, a film thickness, a first film surface, and a second film surface opposite the first film surface. The candy bar wrapper has a film length, a film width from a first end of the candy bar wrapper to a second end of the candy bar wrapper. The primary score line is located to permit the simultaneous breaking of a candy bar and splitting of the candy bar wrapper to separate the candy bar wrapper into two pieces in a wrapped candy bar product. A candy bar wrapper and a wrapped candy bar product are also disclosed.

A method of acoustophoretic printing comprises generating an acoustic field at a first end of an acoustic chamber fully or partially enclosed by sound-reflecting walls. The acoustic field interacts with the sound-reflecting walls and travels through the acoustic chamber. The acoustic field is enhanced in a chamber outlet at a second end of the acoustic chamber. An ink is delivered into a nozzle positioned within the acoustic chamber. The nozzle has a nozzle opening projecting into the chamber outlet. The ink travels through the nozzle and is exposed to the enhanced acoustic field at the nozzle opening, and a predetermined volume of the ink is ejected from the nozzle opening and out of the acoustic chamber.

The present invention is directed toward a candy bar that is designed to offer a consumer a different flavor profile with each bite of the candy bar. The candy bar may be an elongate member having a horizontal length. More specifically, the candy bar may be configured to contain a plurality of cavities within each bar, wherein each cavity includes a filling that is different from the filling of at least one other cavity of the plurality of cavities.

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.