Multi-compartment products containing wet and dry food components

[0001] The present disclosure relates generally to health and nutrition. More specifically, the present disclosure relates to multi-chamber products that are shelf-stable and include a wet food ingredient, a dry food ingredient, and no artificial preservatives.

[0002] Food preservation methods including, for example, cooling and freezing are well known. Nevertheless, these methods do not always provide optimal results for product development and marketing. For example, it is possible to refrigerate and freeze food products to extend their shelf life, but the product can also be intended for sale from a shelf in a retail store that is not in the store section with refrigerated or iced food. In order to achieve storage stability in such cases, many food products currently on the market use some form of artificial preservatives. Preservatives are chemical substances that can keep packed or processed foods in the edible state for a long period of time. Such additions,

[0003] In contrast to the use of chemical preservatives, some commercial products are manufactured using a plurality of production lines in which individual components of multi-component products are packaged separately and then combined as a set or set in a secondary operation. Because of the number of separate manufacturing steps and the physical locations required to carry them out, the production of such products can be costly and uneconomic in large scale production.

[0004] WO 2011/078888 A1 discloses a package intended for packaging edible products. Also presented are ways to teach children to identify food for consumption and identify the brand of products. The package includes a body defining a perimeter and at least one inner chamber for containing an edible product therein. The circumference or perimeter itself, together with the chambers, defines a shape that is not a typical geometric shape and is a child's shape, such as, for example, a ghost or a dog. The removable closure may be sealed on the upper surface of the body and may seal the contents of each compartment in embodiments in which more than one compartment is provided.

[0005] Accordingly, there is a need for a multi-component long-life article that includes a wet food ingredient, a dry food ingredient, but no artificial preservatives. In addition, there is a need for a process for producing a one-, two-chamber package containing both a wet food ingredient, a dry food ingredient, but no artificial preservatives.

SUMMARY [0006] In the present disclosure, multi-compartment articles are provided - i.e. a packaged food product according to claim 1, - comprising wet and dry food ingredients. The food product contains a wet food ingredient and a dry food ingredient, where the (multi-component) food product has a long shelf life and does not contain any artificial preservatives.

[0007] In one embodiment, neither the wet food ingredient nor the dry food ingredient contains any preservatives. A food product may be a natural food product. [0008] In one embodiment, the food product does not contain any antibacterial preservatives or any additional ingredients that act as a preservative.

[0009] In one embodiment, the food product contains only natural preservatives. Natural preservatives may be selected from the group consisting of sodium, tocopherols, by-products of fermentation, niacin, organic acids, or combinations thereof.

[0010] In one embodiment, the wet food ingredient portion is in the range of about 14.2 g (0.5 fl oz) to about 42.5 g (1.5 fl oz), or from about 21.3 g ( 0.75 ounces) to about 35.4 g (1.25 ounces). A portion of a wet food ingredient can be designed to reduce the risk of obesity in children.

[0011] In one embodiment, the wet food ingredient has a pH lower than 4.6 or ranging from about 3.0 to about 4.6.

[0012] The wet food ingredient has a water activity in the range of greater than or equal to 0.70 to less than 1.0, preferably greater than about 0.80.

[0013] In one embodiment, the wet food ingredient is a food product that can be filled hot or cold. For example, the wet food ingredient may be a food product selected from the group consisting of a fruit sauce, oatmeal, fruit pieces, yogurt, milk product, cheese, spicy appetizer, vegetable sauce, ethnic sauce, or combinations thereof. The vegetable sauce may be selected from the group consisting of tomato sauce, humus, bean sauce, guacamole, or combinations thereof. An ethnic sauce can be selected from the group consisting of curry sauce, salsa, or a combination thereof.

[0014] In an embodiment where the wet food ingredient is yogurt, the yogurt may be selected from the group consisting of powdered yogurt, fresh yogurt, long-life yogurt, lyophilized yogurt, and combinations thereof.

[0015] In one embodiment, the wet food ingredient comprises at least about 50% by weight of a fruit product selected from the group consisting of fruity fruit juice, fruit juice, fruit pieces, fruit concentrate, whole fruits, or a combination thereof. In other embodiments, the wet food ingredient comprises at least about 60%, or at least about 70%, or at least about 80%, or at least about 90% or about 100% by weight of the fruit product. The wet food ingredient can also provide a daily portion of fruit and / or vegetables.

[0016] In one embodiment, the wet food ingredient has an age-appropriate density. The wet food ingredient at a temperature of 15.6 ° C (60 ° F) to 26.7 ° C (80 ° F) may have a viscosity in the range of 5,000 to 100,000 cps, or from about 10,000 to about 80,000 cps, or from about 20,000 to about 70,000 cps, measured using a # 6 spindle, at 5 rpm using a Brookfield DV1 + viscometer.

[0017] In one embodiment, the product has a sodium content that is less than about 100 mg per portion of the product including the wet food ingredient and the dry food ingredient. A portion of the product including a combination of a wet food ingredient and a dry food ingredient may be about 50 g.

[0018] In one embodiment, the product has a sugar content that is less than about 12 g per portion of the product including the wet food ingredient and the dry food ingredient. A portion of the product comprising a combination of a wet food ingredient and a dry food ingredient may be about 50 g. [0019] In one embodiment, the wet food ingredient has a sugar content that is less than 5 g per 50 g portion of the product including the wet food ingredient and dry food ingredient. food ingredient.

[0020] In one embodiment, the wet food ingredient has a sugar content that is less than 7 g per 50 g portion of the product, including a wet food ingredient and a dry food ingredient.

[0021] In one embodiment, the product has a fat content that is less than about 5 g per portion of the product including the wet food ingredient and the dry food ingredient. A portion of the product comprising a combination of a wet food ingredient and a dry food ingredient may be about 50 g. In one embodiment, the batch of the dry food ingredient is from about 7.09 g (0.25 oz) to about 49.6 g (1.75 oz) ), or from about 14.2 g (0.5 fl oz) to about 42.5 g (1.5 fl oz). A portion of a dry food ingredient can be designed to reduce the risk of obesity in children. [0023] In one embodiment, the dry food ingredient has a water activity in the range of about 0.05 to 0.65.

[0024] In one embodiment, the dry food ingredient contains antioxidants. Antioxidants may include mixed tocopherols.

[0025] In one embodiment, the dry food ingredient comprises a component comprising whole grains, whole-grain leaven, multigrain blends, and the like. The dry food ingredient may contain whole grains in an amount of about 1 to about 5 g per dry food ingredient.

[0026] In one embodiment, the dry food ingredient is a food product selected from the group consisting of cookies, crackers, extruded and dried products, extruded and baked products, wafers, rusks, oblates, chips, coated products, uncoated products, granola bars , biscuits, freeze-dried products, crisps, or combinations thereof.

[0027] In one embodiment, the dry food ingredient has a strength hardness value between 400 and 600 N measured at the maximum force. The value of hardness may be sufficient to allow at least one immersion of the dry food ingredient in the wet food component while maintaining structural stability. The value of hardness may be sufficient to allow the dissolving of the dry food ingredient in the mouth of the consumer during consumption.

[0028] In one embodiment, the dry food ingredient is age-appropriate, or it can be shaped to help the child learn to eat on their own.

[0029] In one embodiment, the dry food ingredient is suitably adapted to small hands. The dry food ingredient can be from about 5.08 cm (2.0 inches) to about 7.62 cm (3.0 inches), and a width from about 1.27 cm (0.5 inches) to about 3.81 cm (1.5 inches) and a thickness of about 0.254 cm (0.1 inch) to about 2.54 cm (1.0 inch).

[0030] In one embodiment, the dry food ingredient has surface characteristics. The surface characteristic element may be selected from the group consisting of a raised pattern, a concave pattern, or combinations thereof. Convex or concave patterns can be selected from the group consisting of letters, numbers, geometric shapes and combinations thereof. The surface characteristics may favor the attachment of the wet food ingredient to the dry food ingredient and may help the child grasp the dry food ingredient. In one embodiment, the characteristic element 3

The surface area may be inequality or comprise a plurality of irregularities on the underside of the dry food ingredient to facilitate the stacking of the dry food ingredient.

[0031] In one embodiment, the dry food ingredient is sized so as to match the immersion well placed in the container.

[0032] In one embodiment, the shape of the dry food ingredient is a visual indicator of use relative to the chamber in the container.

[0033] In one embodiment, the wet and dry food ingredients contain completely natural ingredients.

[0034] In one embodiment, the product is designed for children 6 years of age and younger. The product can also be designed, for example, for children aged 18 to 36 months.

The packaged food product according to claim 1 comprises a container comprising at least a first and a second compartment, a wet food ingredient placed in the first chamber and a dry food ingredient placed in the second chamber where the packaged food product has an extended shelf life and no preservatives.

[0036] In one embodiment, the reservoir is shaped to facilitate feeding according to age, it being dimensioned so that it can be caught in small hands.

[0037] In one embodiment, the upper surface of the cartridge has surface characteristics selected from the group consisting of a thumb recess, a convex surface pattern, a concave surface pattern, or combinations thereof. In one embodiment, the surface characteristic element is a thumb recess and at least two thumb recesses located on opposite sides of the upper surface of the cartridge.

[0038] In one embodiment, the cartridge has a shape selected from the group consisting of a round, square, rectangular, triangular, oval, semi-spherical shape, or combinations thereof. The tray can also have rounded corners.

[0039] In one embodiment, at least the first and second compartment are shaped to facilitate self-feeding. At least the first and second chambers may have the same shape or different shapes. At least one of the at least first and second chambers has a shape selected from the group consisting of a round, square, rectangular, triangular, oval, semi-spherical shape, or combinations thereof. In one embodiment, the first chamber has a shape similar to the shape of the dry food ingredient.

[0040] In one embodiment, the reservoir comprises a material comprising one of the group of oxygen scavengers, oxygen barriers and moisture barriers.

[0041] In one embodiment, the reservoir comprises a cover or lid. The lid or lid may be a plastic film adjoining the portion of the reservoir so as to seal the first and second chambers. In one embodiment, the first and second chambers are closed with a plastic film separately. The plastic film may be a material comprising one of the group of oxygen scavengers, oxygen barriers and moisture barriers.

[0042] In yet another embodiment, a method of placing a multi-component food product according to claim 15 is provided. The method comprises providing a cartridge having a first and a second compartment, a wet food ingredient placed in the first chamber and a dry food ingredient placed in the second chamber, a multi-component product

The food has an extended shelf life and does not contain any preservatives. The method further includes the designation of a multi-component food product for retail sale.

[0043] In one embodiment, the shelf for retail sale is in a location at a temperature higher than the typical temperature prevailing in the refrigerator.

[0044] In one embodiment, the shelf for retail sale is in a location at a temperature such as the typical temperature prevailing in the refrigerator or the typical temperature prevailing in the freezer.

[0045] In one embodiment, the multicomponent food product further comprises indicia selected from the group consisting of brand information, nutrition information, shapes, colors or images corresponding to at least one of the food ingredients, wet or dry.

[0046] In yet another embodiment, a method is provided for providing a multicomponent food product to a single consumer according to claim 16. The method comprises providing a multicomponent food product comprising a first and second compartment container, a wet food ingredient packed into the first compartment, and a dry food ingredient packed into the second compartment. chambers, where a multi-component food product has an extended shelf life and does not contain artificial preservatives. The method further includes instructing an individual consumer of a multi-component food product.

[0047] An advantage of the present disclosure is the provision of improved food products.

[0048] A further advantage of the present disclosure is the provision of food products with extended shelf life having a wet food ingredient and a dry food ingredient.

[0049] Yet another advantage of the present disclosure is the provision of food products with extended shelf life having a wet food ingredient and a dry food ingredient without any artificial preservatives.

[0050] Yet another advantage of the disclosure is the provision of improved food products that support self-catering.

[0051] A further advantage of the disclosure is the provision of improved food products designed for consumption by young children.

[0052] Yet another advantage of the present disclosure is to provide a method for manufacturing long-shelf food products having a wet food ingredient and a dry food ingredient, without any artificial preservatives.

[0053] Yet another advantage of the present disclosure is to provide a method of selling long-shelf food products having a wet food ingredient and a dry food ingredient, without any artificial preservatives.

[0054] Yet another advantage of the present disclosure is to provide methods for packaging food products with extended shelf life having a wet food ingredient and a dry food ingredient, without any artificial preservatives.

[0055] Another advantage of the present disclosure is to provide ways to teach children to eat independently.

[0056] Yet another advantage of the present disclosure is to provide methods for directing a healthy food product to an individual consumer.

[0057] Additional features and advantages are set forth in the present description and will be apparent from the following detailed description and figures.

EP 2 833 741

BRIEF DESCRIPTION OF THE DRAWINGS [0058]

FIGURE 1 illustrates a perspective view of a food product according to an embodiment of the present disclosure.

FIGURE 2 illustrates a top view of a food product according to an embodiment of the present disclosure.

FIGURE 3 illustrates a schematic side view of a manufacturing line according to an embodiment of the present disclosure.

FIGURE 4 illustrates a schematic side view of a manufacturing line according to an embodiment of the present disclosure.

DETAILED DESCRIPTION [0059] As used in the specification and appended claims, singular forms also include plural equivalents, unless the context clearly dictates otherwise.

[0060] As used herein, the term "about" is understood to refer to numbers in the numerical range. In addition, all numerical ranges in this document should be understood to include all integers, whole numbers or fractions within a given range.

[0061] As used herein, the term "antioxidant" is understood to refer to one or more substances such as beta-carotene (a precursor to vitamin A), vitamin C, vitamin E, and selenium that inhibits oxidation or reactions promoted by Reactive Oxygen Forms (Reactive Oxygen Species "ROS") and other radical and non-radical individuals. In addition, antioxidants are molecules capable of slowing or preventing the oxidation of other molecules. Non-limiting examples of antioxidants include carotenoids, coenzyme Q10 ("CoQ10"), flavonoids, glutathione, Goji (wolfberry), hesperidin, lactose monohydrate, lignan, lutein, lycopene, polyphenols, selenium, tocopherols, vitamin A, vitamin B1, vitamin B6, vitamin B12 , vitamin C, vitamin D, vitamin E, zeaxanthin, or a combination thereof.

[0062] As used herein, the term "cheese" will include natural, processed or artificial cheese, and, natural, processed or artificial cheese or a cheese-like product.

[0063] As used herein, the term "carbohydrate (s)" includes monosaccharides including trios (such as: ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde)); tetroses, which include: ketotryrosis (such as erytralosis) and aldotryrosis (such as erythrosis, threose); pentoses, which include: ketopentosis (such as ribulose, xylulose) aldopentose (such as ribose, arabinose, xylose, lyssose), deoxybug (such as: deoxyribose); hexoses, which include: ketohexoses (such as psicose, fructose, sorbose, tagatose), aldohexosis (such as: alloza, altroza, glucose, mannose, gulose, idose, galactose, talose), deoxy-sugar (such as: fucose, fuculose, rhamnose); heptose (such as: sedoheptulose); octoses; nonosis (such as: neuraminic acid); disaccharides, which include: sucrose, lactose, maltose, trehalose, turanose, cellobiose, kojibiose; nigerozę; isomaltose; and palatinose; trisaccharides, which include: melezitosis; and maltotriosis; oligosaccharides, which include: corn syrups and maltodextrin; and polysaccharides, which include: glucan (such as dextrin, dextran, beta-glucan), glycogen, mannan, galactan, and starch (such as that of corn, wheat, tapioca, rice and potatoes, including amylose and amylopectin, with the starches may be natural or modified or in gel form); or combinations thereof. The carbohydrates also include a source of sweeteners such as honey, maple syrup, glucose (dextrose), corn syrup, corn syrup extract, high fructose corn syrups, crystalline fructose, juice concentrates and crystalline juice. which include: melezitosis; and maltotriosis; oligosaccharides, which include: corn syrups and maltodextrin; and polysaccharides, which include: glucan (such as dextrin, dextran, beta-glucan), glycogen, mannan, galactan, and starch (such as that of corn, wheat, tapioca, rice and potatoes, including amylose and amylopectin, with the starches may be natural or modified or in gel form); or combinations thereof. The carbohydrates also include a source of sweeteners such as honey, maple syrup, glucose (dextrose), corn syrup, corn syrup extract, high fructose corn syrups, crystalline fructose, juice concentrates and crystalline juice. which include: melezitosis; and maltotriosis; oligosaccharides, which include: corn syrups and maltodextrin; and polysaccharides, which include: glucan (such as dextrin, dextran, beta-glucan), glycogen, mannan, galactan, and starch (such as that of corn, wheat, tapioca, rice and potatoes, including amylose and amylopectin, with the starches may be natural or modified or in gel form); or combinations thereof. The carbohydrates also include a source of sweeteners such as honey, maple syrup, glucose (dextrose), corn syrup, corn syrup extract, high fructose corn syrups, crystalline fructose, juice concentrates and crystalline juice. which include: glucan (such as dextrin, dextran, beta-glucan), glycogen, mannan, galactan, and starch (such as that of corn, wheat, tapioca, rice and potatoes, including amylose and amylopectin, whereby starches may be be natural or modified or in gel form); or combinations thereof. The carbohydrates also include a source of sweeteners such as honey, maple syrup, glucose (dextrose), corn syrup, corn syrup extract, high fructose corn syrups, crystalline fructose, juice concentrates and crystalline juice. which include: glucan (such as dextrin, dextran, beta-glucan), glycogen, mannan, galactan, and starch (such as that of corn, wheat, tapioca, rice and potatoes, including amylose and amylopectin, whereby starches may be be natural or modified or in gel form); or combinations thereof. The carbohydrates also include a source of sweeteners such as honey, maple syrup, glucose (dextrose), corn syrup, corn syrup extract, high fructose corn syrups, crystalline fructose, juice concentrates and crystalline juice. wherein the starches may be natural or modified or in gel form); or combinations thereof. The carbohydrates also include a source of sweeteners such as honey, maple syrup, glucose (dextrose), corn syrup, corn syrup extract, high fructose corn syrups, crystalline fructose, juice concentrates and crystalline juice. wherein the starches may be natural or modified or in gel form); or combinations thereof. The carbohydrates also include a source of sweeteners such as honey, maple syrup, glucose (dextrose), corn syrup, corn syrup extract, high fructose corn syrups, crystalline fructose, juice concentrates and crystalline juice.

EP 2 833 741 [0064] The term "dietary recommended intake" preferably includes nutritional recommendations introduced in 1997 by the Institute of Medicine; used in the United States and Canada.

[0065] While the terms "individual consumer" or "patient" are often used in the present description to refer to humans, the invention is not so limited. Accordingly, the term "individual consumer" or "patient" refers to any animal, mammal or human that is exposed or in a disease state that may require treatment.

As used herein, the term "mineral constituents" includes boron, calcium, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, tin, vanadium, zinc or combinations thereof.

[0067] The terms "nutritional products" or "nutritional compositions" as used herein should be understood to encompass any number of optional additional ingredients, including traditional food additives (synthetic and natural), e.g. one or more acidifying agents, additional ingredients. thickeners, buffers or pH-regulating agents, sweeteners, colourants, emulsifiers, excipients, flavors, minerals, osmagents, pharmaceutically acceptable carriers, preservatives, stabilizers, sugars, sweeteners, texturizers and / or vitamins. Optional ingredients can be added in any suitable amount.

[0068] As used herein, the term "phytochemicals" or "vegetable nutrients" are non-nutrient compounds that are found in many food products. Phytochemicals are functional food products that give health benefits beyond basic nutrition, and are health promoting compounds that come from plant sources. "Phytochemicals" and "plant nutrients" refer to any chemical substance produced by plants that yield one or more health benefits to the user. Non-limiting examples of phytochemicals and plant nutrients include:

i) phenolic compounds that include monophenols (such as, for example, apol, carnosol, carvacrol, dillapiol, rosemary); flavonoids (polyphenols) including flavonols (such as, for example, quercetin, fingerol, kaempferol, myricetin, rutin, isoramnetin), flavanones (such as, for example, fesperidine, naringenin, silybin, eriodictyol), flavones (such as, for example, apigenin, tangeretin, luteolin), flavan-3-oleo (such as, for example, catechins, (+) - catechin, (+) - gallocatechin, (-) - epicatechin, (-) - epigallocatechin, (-) epigallocatechin gallate (EGCG), 3-gallate (-) - epicatechin, theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate, theaflavin-3,3'-digallate, tearubigin), anthocyanin (flavonale) and anthocyanidins (such as, for example, pelargonidine, peonidine, cyanidin, delphinidine, malvivin petunidin), isoflavones (phytoestrogens) (such as, for example, (formononetin), genistein (biochanin A), glycicine), dihydroflavones, chalcones, kumestanes (phytoestrogens), and co-estrogen; phenolic acids (such as: ellagic acid, gallic acid, tannic acid, vanillin, curcumin); hydroxycinnamic acids (such as, for example, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, cumene); lignans (phytoestrogens), silymarin, seoleisaricisinol, pinorezynol and larycisazinol); tyrosine esters (such as, for example, tyrosol, hydroxytyrosol, oleocantal, oleuropein); stilbenoids (such as, for example, resveratrol, pterostilbene, piceatannol) and punikalagine; phenolic acids (such as: ellagic acid, gallic acid, tannic acid, vanillin, curcumin); hydroxycinnamic acids (such as, for example, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, cumene); lignans (phytoestrogens), silymarin, seoleisaricisinol, pinorezynol and larycisazinol); tyrosine esters (such as, for example, tyrosol, hydroxytyrosol, oleocantal, oleuropein); stilbenoids (such as, for example, resveratrol, pterostilbene, piceatannol) and punikalagine; phenolic acids (such as: ellagic acid, gallic acid, tannic acid, vanillin, curcumin); hydroxycinnamic acids (such as, for example, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, cumene); lignans (phytoestrogens), silymarin, seoleisaricisinol, pinorezynol and larycisazinol); tyrosine esters (such as, for example, tyrosol, hydroxytyrosol, oleocantal, oleuropein); stilbenoids (such as, for example, resveratrol, pterostilbene, piceatannol) and punikalagine; oleuropein); stilbenoids (such as, for example, resveratrol, pterostilbene, piceatannol) and punikalagine; oleuropein); stilbenoids (such as, for example, resveratrol, pterostilbene, piceatannol) and punikalagine;

EP 2 833 741 ii) terpenes (isoprenoids), which include carotenoids (tetraterpenoids) including carotenes (such as, for example, alpha-carotene, beta-carotene, gamma-carotene, δ-carotene, lycopene, neurospore, phytofluene, phytoene), and xanthophylls (such as, for example, canthaxanthin, cryptoxanthin, zeaxanthin, astaxanthin, lutein, rubiksanthin); monoterpenes (such as, for example, limonene, perillyl alcohol); saponins; lipids including: phytosterols (such as, for example, campesterol, beta sitosterol, gamma sitosterol, stigmasterol), tocopherols (vitamin E), and ω-3, -6, and-9 fatty acids (such as, for example, gamma-linolenic acid); a triterpenoid (such as, for example, oleanolic acid, ursolic acid, betulinic acid, moronic acid);

iii) betalayes which include betacyanines (such as: betanin, isobetanin, probetanin, neobetanin); and betaxanthin (non-glycosidic versions) (such as, for example, indykaxanthin and vulgaxanthin);

iv) organic sulfides, which include, for example, dithiolotions (isothiocyanates) (such as, for example, sulforaphane); and thiosulfonates (compounds derived from garlic) (such as, for example, allylmethylsulphide and diallyl sulfide), indoles, glucosinolates, which include, for example, indole-3-carbinol; sulforaphane; 3,3'-diindolilometan; synigryna; allicin; alliin; allyl isothiocyanate, piperine, synthropanal S-oxide;

v) protein inhibitors that include, for example, protease inhibitors;

vi) other organic acids that include oxalic acid, phytic acid (inositol hexa-phosphate); tartaric acid; and anacardic acid; or vii) their combinations.

[0069] As used herein, the term "prebiotic" means a food substance that selectively supports the growth of beneficial bacteria or inhibits the growth or adhesion on the mucosa of pathogenic bacteria in the gut. These substances are not inactivated in the stomach and / or the upper part of the small intestine or absorbed in the human digestive tract after ingestion, but are fermented by the gastrointestinal microflora and / or by probiotics. Prebiotics are for example defined in Glenn R. Gibson and Marcel B. Roberfroid "Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics," J. Nutr. 1995 125: 1401/12. Non-limiting examples of prebiotics include arabic gum, alfaglucan, arabinogalactans, beta glucan, dextrans, fructooligosaccharides, fucosyllactose, galactooligosaccharides,

[0070] As used herein, the term probiotic micro-organisms (hereinafter referred to as "probiotics") are food grade microorganisms (live, including partly live or weakened and / or non-reproducing), metabolites, bacterial cell preparations or bacterial cell components, which can bring health benefits to the host when administered in appropriate amounts, in more detail, which beneficially affect the host by improving its intestinal microbial balance, which leads to good health or well-being of the host. See, Salminen S, Ouwehand A. Benno Y. et al. "Probiotics: how should they be defined?" Trends Food Sci. Techno, 1999. 10, 107-10. It is generally considered that these microorganisms inhibit or affect the growth and / or metabolism of pathogenic bacteria in the gastrointestinal tract. Probiotics can activate the host's immune system. Because of this 8

There are many different concepts for taking probiotics into food products. Non-limiting examples include Aerococcus, Aspergillus, Bacillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactococcus, Leuconostoc, Melissococcus, Micrococcus, Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepococcus, Pichia, Propionibacterium, Pseudocatenulatum probiotics, Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, Weissella, or combinations thereof.

[0071] As used herein, the terms "protein", "peptide", "oligopeptides" or "polypeptide" refer to any composition that contains single amino acids (monomers), two or more amino acids, linked to each other by peptide linkage ( dipeptide, tripeptide, or polypeptide), collagen, precursor, homologue, analog, mimetic, salt, prodrug, metabolite, or a fragment or a combination thereof. For the sake of clarity, the use of any of the above conditions is interchangeable unless otherwise indicated. It should be noted that polypeptides (or peptides or proteins or oligopeptides) can often contain amino acids other than 20 amino acids, which are commonly referred to as 20 naturally occurring amino acids, and that many amino acids, including terminal amino acids, can be modified in a given polypeptide, through natural processes such as glycosylation and other post-translational modifications, or chemical modification techniques that are well known in the art. Among the known modifications that may occur in the polypeptides of the present invention are, but not limited to, acetylation, acylation, ADP-ribosylation, amidation, covalent attachment of flavonoids or heme moiety, covalent attachment of a polynucleotide derivative or polynucleotides, covalent attachment of a lipid or lipid derivative, covalent attachment of phosphatidylinositol, cross-linking, cyclization, disulphide bond formation, demethylation, formation of covalent cross-links, formation of cystine, formation of pyroglutamate, formylation, gamma-carboxylation, glycation, glycosylation, formation of a membrane anchor group in the form of glycosylphosphatidylinositol ("GPI"), hydroxylation, iodination, methylation, myristylation, oxidation, proteolytic treatment, phosphorylation, prenylation, racemization, selenium, sulfatation, transfer-RNA mediated addition of amino acids to polypeptides such as arginylation and ubiquitination. The term "protein" also includes "artificial proteins", and refers to linear and non-linear polypeptides consisting of variable repeats of the peptide.

[0072] Non-limiting examples of proteins include proteins derived from dairy products, vegetable proteins, animal proteins and synthetic proteins. Proteins derived from dairy products include, for example, casein, caseinates, (e.g. all forms, including sodium, calcium, potassium caseinates), casein hydrolysates, whey (e.g. all forms, including concentrate and isolate), whey hydrolysates, concentrate milk protein and milk protein isolate. Plant proteins include, for example, soy protein (e.g. all forms, including concentrate and isolate), pea protein (e.g. all forms, including concentrate and isolate), rape protein (e.g. all forms, including concentrate and isolate), other vegetable proteins that are commercially available as wheat and fractionated wheat protein, corn and its fractions, including zein, rice, oats, potatoes, peanuts, green peas, green powdered beans, as well as all proteins derived from beans, lentils and legumes. The animal proteins can be selected from the group consisting of beef, poultry, fish, seafood, lamb, or a combination thereof.

[0073] As used herein, the term "shelf-life" or "storage stability" refers to the ability of an article to be safely stored in an airtight container at room or ambient temperature for a usefully long shelf life.

EP 2 833 741 [0074] As used herein, the term "synbiotic" is a supplement containing both a prebiotic and a probiotic that work together to improve the microflora in the intestine.

[0075] As used herein, the term "vitamin" includes any of various fat-soluble and water-soluble organic substances (non-limiting examples include vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin or nicotinamide) , vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal or pyridoxamine, or pyridoxine hydrochloride), vitamin B7 (biotin), vitamin B9 (folic acid) and vitamin B12 (various cobalamins, usually cyanocobalamin in vitamin supplements), vitamin C , vitamin D, vitamin E, vitamin K, folic acid and biotin) necessary in small amounts for normal growth and activity of the organism and obtained in a natural way from vegetable or animal food or synthetically obtained provitamins,their derivatives and analogues.

[0076] In one embodiment, the source of vitamins and minerals may comprise at least two sources or forms of a particular ingredient. It is a mixture of vitamins and mineral sources as it happens in a mixed diet. In addition, the mixture may also have a protective effect when the person has difficulty absorbing a particular form, the mixture may increase the absorption by using various carriers (e.g., zinc, selenium), or may bring specific health benefits. For example, there are several forms of vitamin E, tocopherols (alpha, beta, gamma, delta) being the most commonly used and tested, and less frequently are tocotrienols (alpha, beta, gamma, delta) that differ in biological activity. There is a structural difference in that tocotrienols may move more freely in the cell membrane; numerous studies have demonstrated the health benefits of cholesterol levels, the immune system and the reduced risk of developing cancer. A mixture of tocopherols and tocotrienols would cover a wide range of biological activity.

[0077] Most commercial products currently on the market use some form of artificial preservative to achieve storage stability. Alternatively, some commercial products use many manufacturing systems to achieve storage stability when the products are packaged separately and then combined as a set or set in a secondary operation. For both health and convenience reasons, none of these ways of producing products is optimal in trying to achieve storage stability. Accordingly, the applicant has developed a method of making a package with one or two compartments containing both a wet and dry product that is storage-stable and does not contain preservatives. In this case, the applicant is able to provide a healthy nutritious composition free of artificial preservatives proper nutrition and development. In one embodiment, the nutritional composition is a snack that is intended for dipping.

[0078] As shown in Figure 1, the present disclosure provides products comprising at least a wet food ingredient and a dry food ingredient. In one embodiment, the articles 10 comprise a reservoir 12 having at least first and second chambers 14, 16. In an embodiment, the first chamber 14 comprises a first food ingredient 18, which is a wet food ingredient, and the second chamber 16 contains a second food ingredient 20 which is a dry food ingredient. Both wet and dry food ingredients 18, 20 are free of artificial preservatives and the product 10 is of long-lasting durability.

[0079] The cartridge 12 according to the present disclosure may be used for a variety of purposes, including but not limited to transport, storage and display of commercial products. The tray 12 can be made of any material known in the art that is suitable for containing and storing wet and / or dry food ingredients. For example, the container 12 may be made of plastic, cardboard, fibreboard, cardboard, jute, expanded polystyrene, metals or a combination thereof. In an embodiment, the cartridge 12 is manufactured using a plastic material.

[0080] Similarly, the cartridge 12 can have any shape or size known from the technique. For example, the cartridge 12 can have a substantially square, rectangular, pyramidal, cylindrical, conical and spherical shape, or a combination thereof. In an embodiment, the cartridge 12 has a substantially rectangular shape. The person running in tehcnice will appreciate that the tray 12 is not limited to a certain size, as long as the trays are suitable for containing the food products to be placed therein. However, in one embodiment, the tray 12 can be adapted for a child, or help the child learn to eat on their own. In this case, for example, the reservoir 12 may be selected for the child's small hands or may have rounded corners to avoid injury to the child and to increase the ease of maneuvering with the reservoir 12.

[0081] In one embodiment, the cartridge 12 may include a lid, a lid, or a shield disposed on the upper surface 22 of the cartridge 12. The lid may be made of the same material as the cartridge 12, or of a different material than the cartridge 12 and may be adhered to to it, or it may be adapted to the press-holder 12, the latch, etc. The tray 12 comprises a shrink-wrapped wrapper or plastic film 28 which adheres to the upper surface 22 of the store 12 as shown in Figure 2. The plastic film 28 is attached to the upper surface 22 along the welding line 30, which separates the first chamber 14 from the second chamber 16 to prevent cross-contamination between the wet food component 18 and the dry food ingredient 20.

[0082] As mentioned before, in one embodiment, the cartridge 12 includes a first chamber 14 and a second chamber 16. However, a skilled person will appreciate that the cartridge 12 can comprise any number of compartments that will be limited only by the size of the container 12. For example, in one embodiment, the cartridge 12 includes a number of chambers selected from the group consisting of two, three, four, five, six, etc.

[0083] The first and second compartments 14, 16 may be of any size and shape known in the art for consumer product packaging. The chambers 14, 16 may have the same shape or different shapes, or the same size or different sizes. In one embodiment, the first chamber 14 has a substantially elongated or elongated shape, while the second chamber 16 has a substantially rectangular shape. In this example, the substantially longitudinal shape of the first chamber 14 may reflect the substantially longitudinal shape of the dry food ingredient 20 from the second chamber 16. This correlation may help the child learn to eat independently. In this regard, the child learns to associate similar shapes by associating the shape of the dry food component 20 in the shape of the first chamber 14,

[0084] Similarly, the chambers 14, 16 may be of any size known in the art for consumer product packaging. However, in one embodiment, the size of the first chamber 14 and / or the second chamber 16 can be selected to allow at least partial placement of the food ingredient therein. For example, as shown in Figure 1, the size of the first chamber 14 is selected to allow 11

At least partially dipping the dry food ingredient 20 from the second chamber 16 into the wet food component 18 from the first chamber 14. Again, this correlation can help the child learn to eat independently. Accordingly, the dry food ingredient 20 can be easily and effortlessly inserted into the first container, so that the child submerges the dry food ingredient inside.

[0085] In one embodiment, the size of the first and second chambers 14, 16 can be designed to allow consumer products to be placed only at a certain size. By limiting the size of the first and second chambers 14, 16, the portion of food to be consumed by the child can be adjusted, which can help to reduce the risk of childhood obesity. For example, the portion size of the wet food ingredient 18 or dry food ingredient 20 may range from about 7.08 g (0.25 ounces) to about 56.7 g (2 ounces), or from about 14.2 g ( 0.5 ounces) to about 49.6 g (1.75 ounces), or from about 21.3 g (0.75 ounces) to about 42.5 g (1.5 ounces), or from about 28.4 g (1.0 fl oz) to about 35.4 g (1.25 fl oz). In one embodiment,

[0086] In addition to the size and shape of the chambers 14, 16, the reservoir 12 may also include other functions that help the child learn to eat on their own. Although this disclosure describes these features in relation to a child, one skilled in the art will recognize that other parts of the population may use such functions, including, but not limited to, people with poor motor skills, diseases affecting on control of motor skills, with physical disabilities, etc. Therefore, a skilled person will appreciate that the present disclosure is not limited to the uses of presented products for self-catering by children.

[0087] As shown in Figure 1, the upper portion 22 of the container 12 can include any number of surface elements that help the child grasp the container 12 for self-food. For example, the cartridge 12 may include a thumb recess 24 on the upper surface 22 of the cartridge 12 and / or corresponding finger recesses (not shown) on the bottom surface (not shown) of the cartridge 12. These recesses 24 help the child to grasp the cartridge 12 with one hand, and eat the other yourself. The recesses for the thumb 24 and / or the fingers can be placed on both sides of the cartridge 12 so as to adapt them to right- or left-handed consumers.

[0088] Furthermore, the upper surface 22 of the container 12 may also include surface characteristics such as, for example, textured ridges 26 that provide a texture to help the child grip the cartridge 12. Although the textured ridges 26 are described and illustrated, the skilled person will perceive it, that any convex or concave texture provides a similar gripping function and that the present disclosure should not be limited to textured ridges. For example, to reach a children's consumer, the container 12 may include convex or concave shapes including, but not limited to, geometric shapes, letters, numbers, fruits, vegetables, animals, toys, boats, cars, trains, planes, etc. Alternatively, for an adult consumer, the reservoir 12 may include convex or concave shapes including,

[0089] The reservoir 12 may also include a geometry that allows the consumer to easily grip and maneuver the reservoir 12 while eating alone. For example, the tray 12 may include rounded corners that do not interfere with the handling of the container during food, allowing easy dipping of the dry food ingredient 20 into the wet food component 18.

[0090] As illustrated in Figure 2, and as mentioned above, the cartridge 12 may include a lid or lid to protect consumer goods packaged therein. The lid or lid may be any known lid or lid to protect food during storage. For example, the cover or lid can be snap-fitted, can be attached by friction forces or can be glued, etc. to the container 12 and can be made of any suitable material, including plastics, cardboard, cardboard, foil, etc. In one form the cover, cover or cover is a plastic film 28, which can be transparent so as to ensure the visibility of the consumer products in the container 12. As shown in Figure 2,

[0091] Alternatively, instead of one plastic film element 28, used to cover both the first and second chambers 14,16, it is possible to use two separate parts of the plastic film 28 on the reservoir 12; the first part covers the first chamber 14 and the second part covers the second chamber 16. Furthermore, the first part of the plastic film 28 can be used to cover the first chamber 14 and the second plastic film element 28 can be used both to cover the first and second chamber 14, 16. Additionally, the first portion of the plastic film 28 may be used to cover the chamber 16, and the second portion of the plastic film 28 may be used to cover both the first and second chambers 14, 16.

[0092] In addition, one skilled in the art will recognize that the cartridge 12 and / or the plastic film 28 can have any number of beneficial properties that help extend the shelf life of the article. For example, packages (e.g., container 12, plastic film 28, etc.) in the present articles may include oxygen scavengers, oxygen barriers, moisture barriers, and the like. Providing such features in this packaging will contribute to improving the integrity of the packaging and maintaining the durability of any food products contained therein.

[0093] The availability of the present article can be increased by the presence of markings placed on the outside and / or inside of the containers according to the present disclosure. Symbols may include, for example, logos, advertisements, brand information, nutritional information, product information, manufacturer information or the like, or combinations thereof. For example, the cartridge 12 may contain brand information on its outer or inner surface. The indicia can be introduced in many different ways. For example, in one embodiment, the indicia may be printed on self-adhesive materials (e.g., sticker), printed directly on trays, extruded in trays, etc. In another embodiment, the trays may be surrounded by a layer of material printed with markings such as a wrapper from a shrinking material.

The characteristic indicia or methods of their introduction may include all kinds or methods of their introduction known in the art.

[0094] Providing separate chambers 14, 16 with a container 12 will allow the tray 12 to be placed in different types, sizes and quantities of products. For example, the first chamber 14 may comprise one or more products of the first size, while the second chamber 16 comprises one or more products of a second size or even one or more other types of product. Food products can be solid, liquid, semi-liquid, or can be a combination thereof. For example, the food products may be any food products, including, for example, nutrients, snacks, full meals, appetizers, sweets, drugs, gums, mints, etc. The tray 12 may include different colors of the same or different food products. It may also include products with different flavors, coated or textured. In one embodiment,

In one embodiment, the first compartment 14 comprises a wet food ingredient 18 and the second chamber 16 comprises a dry food ingredient 20. The wet food ingredient 18 can be a liquid or semi-liquid food ingredient, or a portion thereof, which can be hot-filled, such as, but not limited to, oatmeal, puree, yogurt, icing, sauce (e.g., fruit sauce, vegetable sauce such as tomato, humus, beans, guacamole, ethnic sauces, such as curry and salsa, etc. ), dip, pieces of fruit, dairy products, cheeses, spicy food products, etc. In one embodiment, the wet food ingredient 18 may be a fruit purée. In an embodiment where the moist food ingredient 18 is yogurt, the product may be yogurt powder, fresh yogurt, long-life yogurt, freeze-dried yogurt, a yogurt substance, etc. The wet food ingredient 18 may comprise a whole-grain leaven. In one embodiment, the wet food ingredient 18 does not contain any artificial preservatives (e.g., anti-bacterial ingredients, added as ingredients to act as an artificial preservative, etc.). Nevertheless, in one embodiment, the wet food ingredient 18 includes only natural preservatives (e.g., mixtures of tocopherols, sodium, Microgard or other by-products of fermentation, niacin, honey, raisins, vitamins, organic acids, etc.) so that the wet food ingredient 18 was a completely natural product. antibacterial ingredients, added as ingredients acting as an artificial preservative, etc.). Nevertheless, in one embodiment, the wet food ingredient 18 includes only natural preservatives (e.g., mixtures of tocopherols, sodium, Microgard or other by-products of fermentation, niacin, honey, raisins, vitamins, organic acids, etc.) so that the wet food ingredient 18 was a completely natural product. antibacterial ingredients, added as ingredients acting as an artificial preservative, etc.). Nevertheless, in one embodiment, the wet food ingredient 18 includes only natural preservatives (e.g., mixtures of tocopherols, sodium, Microgard or other by-products of fermentation, niacin, honey, raisins, vitamins, organic acids, etc.) so that the wet food ingredient 18 was a completely natural product.

[0096] In one embodiment, the food ingredients of the present products may include sodium as a natural preservative. The daily recommended amount is from 500 mg to 1000 mg, which corresponds to half, to about one and a half teaspoons of table salt per day. Too much sodium intake increases the risk of developing a number of disease states, including, but not limited to, high blood pressure, increased risk of heart disease, kidney disease and stroke. Therefore, in order to provide a healthy and nutritious food product, sodium may be used in the wet food component 18, in amounts that are less than about 200 mg / serving or less than about 150 mg / serving or less than about 100 mg / serving. or less than about 50 mg / dose or less than about 25 mg / dose. Therefore,

[0097] The food ingredients in the present 10 may also contain a number of additional ingredients including, but not limited to, carbohydrates, proteins, fats, fibers, sugars, vitamins, substances

These include, for example, minerals, probiotics, prebiotics, etc. For example, the articles of the present disclosure may comprise a source of fiber, fiber or a mixture of different types of fiber. The fiber mixture may contain a mixture of soluble and insoluble fibers. The soluble fibers may contain, for example, fructooligosaccharides, gum arabic, inulin, etc. Insoluble fibers may include, for example, pea fiber.

[0098] In one embodiment, the products further include carbohydrate sources. Any suitable carbohydrate may be used in nutritional compositions including, but not limited to, sucrose, lactose, glucose, fructose, corn syrup solids, maltodextrin, starch, modified starch, amylose, tapioca starch, corn starch or combinations thereof. When carbohydrates include sugar, it is important that the amount of sugar can be reduced to a healthy dose. For example, the products 10 may contain sugar in an amount of less than about 15 g, or less than about 14 g, or less than about 13 g, or less than about 12 g, or less than about 11 g, or less than about 10 g sugar for every 50 g portion of the product 10 including a combination of the wet food ingredient 18 and the dry food ingredient 20. The wet food ingredient 18 may contain less than about 8 g, or less than about 7 g, or less than about 6 g, or less than about 5 g, or less than about 4 g, or less than about 3 g sugar per each 50 g portion of the product 10 including a combination of a wet food ingredient 18 and a dry food ingredient 20. In one embodiment, the wet food ingredient 18 contains less than about 5 g sugar per serving. The dry food ingredient may contain less than about 10 g, or less than about 9 g, or less than about 8 g, or less than about 7 g, or less than about 6 g, or less than about 5 g sugar per 50 g of a portion of the product 10 including a combination of a wet food ingredient 18 and a dry food ingredient 20. In one embodiment, the dry food ingredient 20 contains less than about 7 g sugar in one portion.

[0099] In one embodiment, the food ingredients of the product 10 may further include a fat source. The source of fat may include any suitable fat or fat mixture. For example, fat may include, but is not limited to, vegetable fat (such as olive oil, corn oil, sunflower oil, rapeseed oil, peanut oil, soybean oil, palm oil, coking oil, canola oil, lecithin and the like) and animal fats (such as milk fat). The fat content of the wet food component 18 may be less than 8 g, or less than about 7 g, or less than about 6 g, or less than about 5 g, or less than about 4 g, or less than about 3 g, or less than about 2 g per 50 g portion of the product comprising a combination of a wet food ingredient 18 and a dry food ingredient 20.

[0100] In one embodiment, the food ingredients of the product 10 may further comprise one or more synbiotics, plant nutrients and / or antioxidants. Antioxidants can be selected from the group consisting of carotenoids, coenzyme Q10 ("CoQ10"), flavonoids, glutathione, Goji (wolcinol), hesperidin, lactose cow, lignan, lutein, lycopene, polyphenols, selenium, tocopherols, vitamin A, vitamin B1, vitamin B6 , vitamin B12, vitamin C, vitamin D, vitamin E, or a combination thereof.

[0101] In one embodiment, the food ingredients of the product 10 may further comprise one or more vitamins and minerals. Non-limiting examples of vitamins include vitamins A, B-complex (such as B-1, B-2, B-6 and B-12), C, D, E and K, niacin and acid vitamins such as pantothenic acid and folic acid , biotin or combinations thereof. Non-limiting examples of minerals include calcium, iron, 15

EP 2 833 741 zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium, boron, or combinations thereof.

[0102] In addition, the portion or portion of the wet food ingredient 18 placed in the container 12 can provide an amount of fruit and / or vegetable to provide the consumer with the recommended daily intake of fruit and / or vegetables. For an expert in the art, it will be immediately understood how many fruits or vegetables are required to provide the consumer with the full recommended daily dose. For example, the US Department of Agriculture sets guidelines for the recommended daily portion and amount of certain foods. These recommendations are widely known and can be easily found in the literature. In an embodiment, the wet food ingredient 18 may have 50% or more fruit weight (e.g., purees, juices, concentrates, whole fruits, fruit pieces, etc.) or 60% or more, or 70% or more, or 80% or more. , or 90% or more, or about 100% fruit.

[0103] Although described as a "wet" food ingredient 18, it should have controlled water and pH activity. In one embodiment, the water activity in the wet food component 18 is greater than 0.70, 0.75, 0.80, 0.85, 0.90, 0.95, 0.96, 0.97, 0, 98 or 0.99. The pH of the wet food ingredient 18 may range from about 3.0 to about 5.0, or from about 3.5 to about 4.5 or about 4.0. In one embodiment, the pH value of the wet food ingredient 18 is less than or equal to 4.6. In another embodiment, the pH value of the wet food ingredient 18 is less than about 4.3.

[0104] To ensure age-appropriate nutrition, the viscosity of the wet food ingredient 18 should be sufficient to allow the child to pick up the wet food ingredient 18 with the dry food ingredient 20, or allow the wet food ingredient 18 to adhere to the dry food ingredient 20 so that the child can Consume both the wet food ingredient 18 and the dry food ingredient 20. Accordingly, the wet food ingredient 18 can have a viscosity at a temperature of 15.6 ° C (60 ° F) to 26.7 ° C (80 ° F). which is in the range from 5,000 to 100,000 cps, or from about 10,000 to about 80,000 cps, or from about 20,000 to about 70,000 cps, or from about 30,000 to about 60,000 cps, or from about 40,000 to about 50,000 cps, measured from using spindle # 6,at 5 rpm using a Brookfield DV1 + viscometer.

[0105] The dry food ingredient 20 may be a bake, a cookie, a cracker, a squeezed and dried product, a squeezed and baked product, a wafer, a biscuit, a wafer, a chip, a coated or uncoated product, a granola bar, a biscuit, a lyophilized product (e.g., a suitable size). dipping product in yogurt), crisps, etc. In one embodiment, the dry food ingredient 20 is a biscuit or cookie. The dry food ingredient 20 may include wholegrain wheat, wholegrain cereals, whole grains, multi grains, white flour, etc. For example, in one embodiment, the dry food ingredient 20 comprises whole grains of wheat, whole grains, white flour, etc. in amounts in the range of about 1.0 to about 5.0 g per serving of the dry food ingredient 20. The provision of grains allows the structural stability of the dry food ingredient 20 to be ensured, which allows the dry food ingredient 20 to be dipped more than once and maintain its structural integrity, while it is still possible to dissolve in the oral cavity after ingestion. Accordingly, the dry food ingredient 20 may have a hardness of from about 300 to 700 N measured at a maximum force or between about 400 and 600 N maximum force, or about 500 N maximum strength measured using a texture analyzer. Such value during the game it is still possible to dissolve in the mouth after ingestion. Accordingly, the dry food ingredient 20 may have a hardness of from about 300 to 700 N measured at a maximum force or between about 400 and 600 N maximum force, or about 500 N maximum strength measured using a texture analyzer. Such value during the game it is still possible to dissolve in the mouth after ingestion. Accordingly, the dry food ingredient 20 may have a hardness of from about 300 to 700 N measured at a maximum force or between about 400 and 600 N maximum force, or about 500 N maximum strength measured using a texture analyzer. Such value

The hardness of the food ingredient allows the food ingredient to dissolve after ingestion, but at the same time maintains integrity upon repeated immersion in the wet food component 18 prior to ingestion. Accordingly, as with the wet food ingredient 18, the dry food ingredient 20 is designed according to age, because the small child will be able to hold the dry food ingredient for a longer period of time allowing the child to adapt to his motor skills and immersion. the dry food ingredient 20 in the wet food component 18 during self-eating.

[0106] In addition, as shown in Figures 1 and 2, the dry food ingredient 20 may include other designed features that help and enable teaching children to eat on their own. For example, the dry food ingredient 20 may be sized to be held in small hands allowing the child to grip the dry food ingredient 20 properly during food. Accordingly, in one embodiment, the dry food ingredient 20 can have a substantially oblong shape as shown in Figures 1 and 2 (e.g., having straight edges and rounded ends) with a length in the range of about 5.08 cm (2 , 0 inches) to about 7.62 cm (3.0 inches), or from about 5.59 cm (2.2 inches) to about 7.11 inches (2.8 inches), or from about 6.10 cm (2.4 inches) to about 6.60 cm (2.6 inches) or about 6.35 inches (2.5 inches). The dry food ingredient 20 may have a width ranging from about 1.27 cm (0.5 inches) to about 3.81 cm (1.5 inches), or from about 1.52 cm (0.6 inches) to about 3 , 56 cm (1.4 inches), or from about 1.78 cm (0.7 inches) to about 3.30 cm (1.3 inches), or from about 2.03 cm (0.8 inches) to about 3.05 cm (1.2 inches), or about 2.29 cm (0.9 inches) to about 2.79 cm (1.1 inches), or about 2.54 cm (1.0 inches) . The dry food ingredient 20 may further have a thickness ranging from about 0.254 cm (0.1 inches) to about 2.54 cm (1.0 inches), or from about 0.508 cm (0.2 inches) to about 2.29 inches thick. (0.9 inches), or from about 0.762 cm (0.3 inches) to about 2.03 cm (0.8 inches), or from about 1.02 cm (0.4 inches) to about 1.78 cm (0.7 inches), or from about 1.27 cm (0.5 inches) to about 1.52 cm (0.6 inches). 52 cm (0.6 inches) to approximately 3.56 cm (1.4 inches), or from approximately 1.78 cm (0.7 inches) to approximately 3.30 cm (1.3 inches), or from approximately 2.03 cm (0.8 inches) to approximately 3.05 cm (1.2 inches), or from approximately 2.29 cm (0.9 inches) to approximately 2.79 cm (1.1 inches), or about 2.54 cm (1.0 in). The dry food ingredient 20 may further have a thickness ranging from about 0.254 cm (0.1 inches) to about 2.54 cm (1.0 inches), or from about 0.508 cm (0.2 inches) to about 2.29 inches thick. (0.9 inches), or from about 0.762 cm (0.3 inches) to about 2.03 cm (0.8 inches), or from about 1.02 cm (0.4 inches) to about 1.78 cm (0.7 inches), or from about 1.27 cm (0.5 inches) to about 1.52 cm (0.6 inches). 52 cm (0.6 inches) to approximately 3.56 cm (1.4 inches), or from approximately 1.78 cm (0.7 inches) to approximately 3.30 cm (1.3 inches), or from approximately 2.03 cm (0.8 inches) to approximately 3.05 cm (1.2 inches), or from approximately 2.29 cm (0.9 inches) to approximately 2.79 cm (1.1 inches), or about 2.54 cm (1.0 in). The dry food ingredient 20 may further have a thickness ranging from about 0.254 cm (0.1 inches) to about 2.54 cm (1.0 inches), or from about 0.508 cm (0.2 inches) to about 2.29 inches thick. (0.9 inches), or from about 0.762 cm (0.3 inches) to about 2.03 cm (0.8 inches), or from about 1.02 cm (0.4 inches) to about 1.78 cm (0.7 inches), or from about 1.27 cm (0.5 inches) to about 1.52 cm (0.6 inches). or about 2.54 cm (1.0 in). The dry food ingredient 20 may further have a thickness ranging from about 0.254 cm (0.1 inches) to about 2.54 cm (1.0 inches), or from about 0.508 cm (0.2 inches) to about 2.29 inches thick. (0.9 inches), or from about 0.762 cm (0.3 inches) to about 2.03 cm (0.8 inches), or from about 1.02 cm (0.4 inches) to about 1.78 cm (0.7 inches), or from about 1.27 cm (0.5 inches) to about 1.52 cm (0.6 inches). or about 2.54 cm (1.0 in). The dry food ingredient 20 may further have a thickness ranging from about 0.254 cm (0.1 inches) to about 2.54 cm (1.0 inches), or from about 0.508 cm (0.2 inches) to about 2.29 inches thick. (0.9 inches), or from about 0.762 cm (0.3 inches) to about 2.03 cm (0.8 inches), or from about 1.02 cm (0.4 inches) to about 1.78 cm (0.7 inches), or from about 1.27 cm (0.5 inches) to about 1.52 cm (0.6 inches).

[0107] The dry food ingredient 20 may also include convex or concave surface characteristics 32 (e.g. ridges or other surface textures) that help the child grasp the food product while eating. For example, as shown in Figure 2, the dry food component 20 may include convex surface characteristics 32 such as letters, numbers, geometric shapes, protrusions, concentric circles, etc. These surface characteristics 32 not only help the child grasp the dry food ingredient 20, but also support the adhesion of the wet food ingredient 18 to the dry food ingredient 20, facilitating consumption by the child. In one embodiment, the surface characteristics of the dry food ingredient 20 may include unevenness or more unevenness (not shown) on the underside of the dry food ingredient 20, which helps stack the ingredient. Inequalities may be regularly or irregularly distributed on the dry food component 20, and may have the same sizes, different sizes, same shapes or different shapes. The dry food ingredient 20 may also have a larger width in the ridge region to ensure the strength and stability of the ingredient. different sizes, the same shapes or different shapes. The dry food ingredient 20 may also have a larger width in the ridge region to ensure the strength and stability of the ingredient. different sizes, the same shapes or different shapes. The dry food ingredient 20 may also have a larger width in the ridge region to ensure the strength and stability of the ingredient.

[0108] The dry food ingredient 20 can be dimensioned and shaped so as to be able to easily fit into the first and second compartments 14, 16 to facilitate storage and ease of immersion. Accordingly, the dry food ingredient 20 (or a plurality of dry food ingredients) can be dimensioned and shaped to allow it to be stored and stored in the second chamber 16. At the same time, the dry food ingredient 20 can be sized and shaped to easily accommodate 17

18. In order to further assist self-supporting food, the first chamber 14 can be shaped to have the same shape as the dry food ingredient 20 (e.g. oblong with straight edges and rounded ends, as shown in Figures 1 and 2). This correlation can provide a visual hint during use, helping the child to better understand the relationship between the dry food component and the wet food component 18 (i.e., dipping the dry food ingredient 20 into the wet food component 18).

[0109] In one embodiment, the dry food ingredient 20 does not contain any artificial preservatives (e.g., antibacterial ingredients, added as ingredients to act as an artificial preservative, etc.). However, in one embodiment, the dry food ingredient 20 contains only natural preservatives (e.g., mixed tocopherols, sodium, Microgard or other by-products of fermentation, niacin, honey, raisins, vitamins, organic acids, etc.) so that dry the food ingredient 20 was a completely natural product.

[0110] In one embodiment, the food ingredients of the product 10 may include sodium as a natural preservative. The daily recommended dose is between 500 mg and 1000 mg, which is from about half to about one and a half teaspoons of table salt per day. Admitting too much sodium increases the chance of developing many disease states including, but not limited to, high blood pressure, increased risk of heart disease, kidney disease and stroke. Accordingly, to provide a healthy, nutritious food product, sodium may be used in the dry food ingredient in amounts that are less than about 200 mg / serving, or less than about 150 mg / serving, or less than about 100 mg. per serving, or less than about 50 mg / dose, or less than about 25 mg / dose. Therefore,

[0111] Optionally, the dry food ingredient 20 may include antioxidants as natural preservatives. Such antioxidants may include polyphenols, tocopherols, vitamins A, C and E, etc. In one embodiment, the dry food ingredient 20 includes mixed tocopherols to increase storage stability. Although a dry food ingredient may include mixed tocopherols as preservatives, the dry food ingredient does not contain any artificial preservatives such as, for example, anti-bacterial preservatives.

[0112] The dry food ingredient 20 should have controlled water and pH activity. In one embodiment, the water activity of the dry food ingredient is 0.60. In one embodiment, the water activity of the dry food ingredient is about 0.30, 0.35, or 0.40.

[0113] As discussed above, the solid articles of the present disclosure provide a number of advantages over known products, including, but not limited to, extended shelf life, individual packages containing a wet and dry food ingredient without artificial preservatives, and numerous features that facilitate self-catering. As discussed above, the tray 12 can be designed to facilitate child self-catering. Similarly, the wet food ingredient 18 and the dry food ingredient 20 may be selected to help the child to self-eat, and as such may be intended for children of a given age (e.g., below about 8 years, or below 7 years, 6 years, 5 years, 4 years, 3 years, 2 years, 1.5 years, etc.). In one embodiment, the articles 10 according to the present disclosure are intended for children between 18 and 36 months of age. Therefore, the dry ingredient 18

The food can be a solid food product (e.g., biscuits, cookies, crackers, crisps, etc.) that is intended for dipping in a wet food component 18 (e.g., icing, puree, yogurt, etc.). The relationship between the dry food ingredient 20 and the wet food component 18 helps the child to adapt motor skills and help develop hand / eye coordination, both of which support age-appropriate nutrition. Those skilled in the art will appreciate, however, that the products of the present invention are not limited to children's use and can be used by persons with developmental disorders, physical disabilities or such limitations, mental disabilities or such limitations,

[0114] In one embodiment, also provided are methods of making articles of the present disclosure. These methods include the use of a production installation that produces one storable, two-compartment package containing a wet food ingredient and a dry food ingredient without the use of artificial preservatives. Production systems operate in a continuous mode and are integrated production systems that contain two, unique hygienic zones and processing technologies. In one embodiment, the first zone is the baking / ambient temperature zone and the second zone is a hot fill zone. However, regardless of the specificity of the zone, production systems are a single, continuous line with a barrier between zones, which is to prevent contamination.

[0115] Referring to Figure 3, the schematic production line 40 includes a dry zone 42 and a wet zone 44 separated by a barrier 46. Each zone 42, 44 may include its own conveyor 48, 50, and each of the conveyors 48, 50 may be in communication with an intermediate conveyor 52 that transports the food product from the first conveyor 48 to the second conveyor 50. The intermediate conveyor 52 provides no contact between the first (e.g., dry) conveyor 48 and the second (e.g., wet) conveyor 50. Similarly, neither the first nor the second of the conveyors. 48, 50 do not contact the intermediate conveyor 52.

[0116] The dry zone 42 may be a dry zone that is used to pack the dry food ingredient 20 into the container 12. In the dry zone 42, the dry food ingredient 20 may be packaged into the store 12 via a filling system of the store 54, after which the container 12 is transferred to the sealing system 56, where the chamber in which the dry food ingredient 20 is packaged (e.g., the second chamber 16) is sealed. Nevertheless, one skilled in the art will appreciate that a dry food ingredient (and / or wet food ingredient 18) can be packaged into the container 12 manually by humans instead of using a machine / automatic filling system. Similarly, all steps required in the present manufacturing systems and methods can be performed by humans instead of using machines and / or apparatuses.

[0117] Next, the reservoir 12 is transferred to the discharge system 58 to remove any loose crumbs of the dry food ingredient 20 from the remaining chambers of the reservoir 12 (e.g., the first chamber). The discharge system 58 may include drainage devices that provide discharge through, for example, a high pressure air stream, vacuum, vibrations, a matrix having the shape of, for example, the first chamber 14, which has an adhesive layer to remove dry food ingredient crumbs, etc. After removal of all dry food ingredient crumbs 20 from unsealed chambers, the canister 12 can be lifted on the panels and transferred to the intermediate conveyor 52 by the suspended conveyor system 60. The intermediate conveyor 52 transports the hopper 12 across the barrier 46 to the second conveyor 50 in the wet zone 44.

[0118] The barrier 46 may be any known barrier for separating two hygiene zones. For example, the barrier 46 may be a physical barrier such as a wall, a shield, a cover, a cover, a panel, a panel, etc. that physically separates the first and second zones 42, 44. In another embodiment, the barrier 46 is a high-pressure air barrier that has the highest pressure at the barrier location 46, and the air pressure gradient in which the air pressure is lowered as the distance from the barrier 46 increases to a lower pressure (e.g. atmospheric). The physical separation provided by the barrier 46, for example, prevents contamination of the workplace in one zone by workers or products from another zone. Therefore, employees are separated and can not work in both zones,

[0119] After passing the reservoir 12 through the barriers 46, it is lowered onto the second conveyor 50, where the wet filling device 62 fills the open chamber containing the wet food ingredient 18. In one embodiment, the wet food ingredient 18 is adapted to hot filling. Alternatively, the wet food ingredient 18 may also be adapted for cold filling. After filling with the wet food component, the tray 12 passes into a pasteurization apparatus 64 that is close to the wet fill apparatus 62. The wet food ingredient 18 can be filled in close proximity to the pasteurization device 64 to keep the hot wet food ingredient 18 hot. In one from the embodiment, the pasteurization device 64 is a dry pasteurization tunnel. The use of a dry pasteurization tunnel is advantageous because the wet food ingredient 18 with low humidity will not have enough heat to ensure commercial sterility. Nevertheless, one skilled in the art will appreciate that, depending on the volume of wet food ingredient 18 of the product, sufficient heat can be provided so that a thermal tunnel is not required to ensure commercial sterility. After leaving the pasteurization device 64, the reservoir 12 is transferred to a second sealing apparatus 66, wherein the chamber containing the wet food ingredient 18 (e.g., the first chamber 14) is sealing. Nevertheless, one skilled in the art will appreciate that, depending on the volume of wet food ingredient 18 of the product, sufficient heat can be provided so that a thermal tunnel is not required to ensure commercial sterility. After leaving the pasteurization device 64, the reservoir 12 is transferred to a second sealing apparatus 66, wherein the chamber containing the wet food ingredient 18 (e.g., the first chamber 14) is sealing. Nevertheless, one skilled in the art will appreciate that, depending on the volume of wet food ingredient 18 of the product, sufficient heat can be provided so that a thermal tunnel is not required to ensure commercial sterility. After leaving the pasteurization device 64, the reservoir 12 is transferred to a second sealing apparatus 66, wherein the chamber containing the wet food ingredient 18 (e.g., the first chamber 14) is sealing.

[0120] The packaging of the dry food ingredient 20 primarily provides the advantage that the crumbs of the dry food ingredient 20 can be more efficiently and completely removed from the remaining storage chambers before the wet food ingredient 18 is introduced into the chambers. This is important because any cross-contamination in the reservoir 12 can drastically reduce the storage stability of the products 10, and even promote spoilage and bacterial growth.

[0121] One skilled in the art will recognize, however, that the preparation method described above does not have to start with the dry foodstuff 20 being filled, and can be inverted so that filling with the wet food ingredient 18 occurs first. For example, referring to Figure 4, the wet zone 44 then becomes the first zone, and the dry zone 42 becomes the second zone now. As shown in Figure 4, the canister 12 can be transferred to the wet conveyor 50 and further to the wet fill apparatus 62 before entering the adjacent pasteurisation apparatus 64. After pasteurization, the canister 12 can pass through the sealing device 66 before going on evacuation equipment 58, to remove any remaining fragments of the wet food ingredient 20 in unsealed storage chambers. The tray 12 can then be lifted on the panels (not shown) and transferred from the wet conveyor 50 to the intermediate conveyor 52 by a suspended conveyor 60. When the storage container 12 passes through the barrier 46, the storage container 12 is conveyed to the dry conveyor 48 before the open storage chambers 12 are filled with dry component 20

The food ingredient 20 is then sealed in the container 12 by the sealing device 56.

[0122] The packaging of the wet food ingredient 18 primarily provides the benefits of reducing the temperature impact on the dry food ingredient 20 and additional hygienic control in the wet zone 44. This is important in that the cross-contaminations in the storage chamber 12 can drastically reduce the shelf life of the products 10, and even promote spoilage and bacterial growth. In addition, it is important that the dry food ingredient 20 maintains the structural integrity necessary for repeated immersion, while it is still possible to dissolve in the oral cavity after ingestion.

[0123] A person skilled in the art will appreciate that it is possible to add other apparatuses to the production line 40 to manufacture the articles 10 of the present disclosure. For example, the reservoir 12 may be formed by means of a cup-pressing apparatus, or a die-molding (not shown) before filling any cavity with any food product. Additionally, after filling the reservoir chambers 12 and the seal, a second packaging apparatus (not shown) may be used to provide an outer package on the cartridge 12. Likewise, other known apparatuses may be used to manufacture the articles 10 of the present disclosure.

[0124] Providing a manufacturing method using production lines 40 of the present disclosure provides the benefits of having one integrated production system that includes two hygienic treatment zones and technologies for producing an extended shelf life comprising a wet food ingredient and a dry food ingredient without artificial preservatives. Accordingly, it is not necessary, as is the case with many production processes, to fill the first food ingredient in a place that is distant from the second place where it is filled with the wet food ingredient. Similarly, it is not necessary for the wet food ingredient or dry food ingredient to be pre-packaged prior to the production lines 40. Indeed, in one embodiment, or a wet food ingredient,

[0125] It is understood that various changes and modifications of the presently preferred embodiments described herein will become apparent to those skilled in the art. Such changes and modifications may be made without departing from the scope of the subject, without reducing its intended benefits. It is understood, therefore, that such changes and modifications are included in the appended claims.