General Mills, Inc.

General Mills Marketing, Inc.

Dairy Management, Inc.

Robert A Zoss

Linda Baggio

Dan Genord

Jeffrey F Enz

Michael J Engstrom

Bryan Scholtes

John D Efstathiou

Robert C Dechaine

James R Baeten

Francis M Snee

Vanessa L Little

Karalyn A Littlefield

Mark W Yungner

Sharon Olson

Anita L Fishbach

Andrea R Stransky

Describe are food packages having features such as multiple containers in a single package and multiple pieces for a package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.

Packages for dispensing liquid and dry food

Describe are food packages having features such as multiple containers in a single package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.

Vertical fill and form bags fabricated from flexible packaging film are provided with at least one transverse seal at an oblique angle. Upon opening, the oblique angled seal provides a natural use easy pour dispensing feature. The bag is intuitively and ergonomically easy to use to facilitate controlled pouring without spilling. The bag are especially useful for bulk particulate contents especially consumer food products such as ready-to-eat cereals for use in food service venues such as universities and hospitals. Apparatus and method of preparation for the productions of the easy pour bulk bags are described including using transverse sealers at least one of which is oriented at an angle such as to impart the oblique angled transverse seal.

Easy pour bag

Food packages having features such as multiple containers in a single package and multiple pieces for a package, wherein the packages can contain multiple food products such as cereal and milk, but not necessarily cereal and milk, for consumption together in a convenient manner. One food package includes a lower container and an upper container, wherein the upper container includes an interior space that is defined by a three-dimensional bottom having at least one aperture, and sidewalls, with a reservoir formed in the three-dimensional bottom and including a volume at the bottom of the reservoir located below the at least one aperture.

Multi-container packages for dispensing liquid and dry food

A layer cutting apparatus includes a tray having an interior defined by a bottom and sidewall. A sleeve is at least partially disposed in the interior of the tray, and a cutting line is attached to the sleeve. The cutting line is configured to be removed from the sleeve by pulling the line away from the tray at one point of the sidewall.

Layer cutting apparatus

A rolled food item (110) is formed by rolling a strip of food (14) supported on support material (16) around the cut leading edge into a roll having multiple rotations with the strip of support material (16) located on the outside of the roll. A label (68) is attached to the support material (16) and extends over the trailing edge of the support material (16). Adhesive (120) is applied as a solid layer over the entire inside surface (112) of the label (68). Masking (122, 124, 130) is applied over the adhesive (120) which interferes with the adhesive properties of the adhesive (120). Thus, the label inner surface (112) includes a first zone adjacent to the leading end (116) for adhering to the strip of support material (16) and not covered with masking (122, 124, 130) and a second zone adjacent to the trailing end (118) for adhering to the strip of support material (16) if the length of the label (68) is less than the periphery of the roll or for adhering to the label outer surface (114) if the length of the label (68) is greater than the periphery of the roll, with the second zone also not covered by masking (122, 124, 130). The second zone adheres to a portion (134) of the label outer surface (114) which is free of a glossy top coating. The third zone is located intermediate the first and second zones and is defined by the masking (122, 124, 130).

Label for a rolled food item

A package (10) of a hollow rectangular parallelepiped shape is disclosed including a liner (14) inside of a carton (12). A first score line (72) extends from the free edges (47, 96) of the front and back top closure panels (48, 60) and onto the front and back panels (18, 28) parallel and intermediate the side edges (20, 22, 26, 30, 50, 52, 59, 64) thereof. Second and third score lines (74, 76) are further located in each of the front and back panels (18, 28) and extend at an obtuse angle from and on opposite sides of the first score lines (72), with the score lines (72, 74, 76) having a Y-shape. The bottom of the carton (12) holds the bottom edges (40, 44) of the front, back, and side panels (18, 24, 28, 32) in a rectangular configuration. With the top closure panels (48, 60) in an open condition, the top closure panels (48, 60) and the front and back panels (18, 28) can be flexed into a non-planar shape with the upper edges (48, 56, 62, 68) of the carton panels (18, 24, 28, 32) being open and generally of an oval shape allowing removal of ingredients from the liner (14) by a measuring cup which could not have been inserted into the top opening in a non-expanded, static condition.

Package including an expandable top opening

Two compartment tray

Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.

Low-acid juice-milk beverages, juice and milk components therefor and

Disclosed are methods for preparing battered and breaded comestibles, e.g., fish, and fried food products prepared therefrom which exhibit reductions in cooking fat absorbed during frying. The comestibles are prepared by applying an aqueous solution comprising about 25% to 35% of a film forming agent, e.g., gelatin or certain starches in amounts sufficient to provide weight ratio (dry basis) of agent to coating of about 0.15:1 to 0.55:1. Optionally, the coating can be subsequently dried, e.g., forced hot air convection at 250.degree. F. to 700.degree. F., (121.degree. C. to 371.degree. C.). Coated comestibles can contain a batter ranging from about 0.10:1 to 0.85:1 and breading to comestible weight ratio of 0.05:1 to 0.20:1. The coated comestibles can then be par-fried in hot oil for about 15 to 40 seconds. Oil absorption reductions upon frying range up to about 25% to 50%.

Growing community of inventors

Plymouth, MN, United States of America

Robert A Zoss