RFI-150103_Transformational Snacks

REQUEST FOR INVENTIONTRANSFORMATIONALSNACKS FOR HOMEREQUEST FOR INVENTION (RFI)RFI-150102: Circulation Date:Materials & Lifecycle Management June 17, 2015Key Words: Snack, munch, treats, meal, food, nutrition, victuals, groceries, convenience, quick-serve, ready-to-eat,ready-to-serve, hot food, warm food, chilled food, frozen food, supermarket, hypermarket, food packaging, packaging,active packaging, susceptor, shelf stable, shelf-life, pellet, half product, differentiation, customizable, transformational,crispy, crunchy, popping, sweet, savory, color, flavor, taste, texture, microwave, toaster, oven, stovetop..Please read the instructions for Submission for more information on method, terms and conditions of your submission of Solution Reports. For themost1 recent closing date for all Requests for Invention please log in to your account at http://netwoRrkF.xI-i1n5o0v1a0.2c:o:mM. aterials & Lifecycle Management

REQUEST FOR INVENTIONSummaryXinova seeks the disclosure of inventionsthat provide robust eating experiences thatcombine unique foods with novel packagingand preparation.Our eating behaviors are changing, with consumersincreasingly favoring small, prepackaged, and convenientsnack solutions to complement their busy lifestyles and tastepreferences. New active food packaging and food processingtechnologies will enable the development of a new consumerproduct category, namely Transformational Snacks. Productsin this category are easily prepared; either served as ready-to-eat snacks or quickly heated up at home or available inconvenience stores.Transformational snacks are multifaceted food products thatdeliver new eating experiences by successfully combininga unique food product with a novel packaging design, withsimple in-home preparation. Transformational snacks willinvolve a distinct change to either the food or packaging thatis achieved during basic meal preparation.Desired invention characteristics and some suggested areas ofexploration are described on page 19. TRANSFORMATIONAL SNACKS FOR HOME2 RFI-150102: : Materials & Lifecycle Management

Contents 2 4 EXECUTIVE SUMMARY 9 1.0 THE CHALLENGE 19 2.0 EXISTING SOLUTIONS 21 3.0 POSSIBILITIES 23 4.0 THE MARKET 5.0 REFERENCES & DETAILS

REQUEST FOR INVENTION1.0The challengeProblem Definition These intentionally designed transformations may include:“Transformational snacks” are multifaceted food products ●● Distinct aroma and flavor changes achieved throughthat deliver new eating experiences by successfully combining preparation;a unique food product with a novel packaging design. ●● Differentiated or multi-textured foods (e.g. crunchy &Because food is a multi-sensory experience, combining chewy; crispy shell with a soft inside);tastes, aromas, visual appeal, and mouth feel, there is no ●● Sounds - popping, crackle, whistle;single definition to encompass a transformational snack, ●● Shapes - squares, triangles, rounds, 3D, puffs;just a requirement that the snack product physically change(transform) somehow during preparation by the consumer. ●● Shape changes - expanding, melting, oozing;The transformation will be observed by the consumer through ●● Colors - toasted, intensified, speckles, change fromthe act of heating/cooling or preparing the snack (e.g. via green to blue; oropening a package, combining ingredients, mixing, etc.). ●● Personalization - new flavors, toppingsThe snack transformation, of either the food or packaging,should invoke the consumer’s senses to create an Transformational snacks provide robust eating experiencesexperience, such as through changes to flavor, color, size, that successfully combine:or shape, or production of a sound, wherein the interaction ●● Unique foods - The food should be comprised ofof package and food forms a synergy to achieve the distinct tastes, textures, colors, or flavors;experience. Transformational snacks may also include highly ●● Novel packaging - Packaging that delivers conveniencedifferentiated foods which are easily prepared or finished at- using new functionalized materials and designs tohome. However, a simple temperature change (e.g. warming) achieve additional product value; andto a product would not be considered transformational. ●● Preparation - The preparation of the snack becomesThere are many ingredients, packaging and preparation part of the overall snacking experience for consumers,methods which could be combined to produce a new snack. which may include simple in-home heating (or “finishing”) or is easily available through convenience stores. Together, the ingredients, package and experience will deliver a new snacking occasion. Few existing meals and snacks qualify as “transformational”, but these once-in-a-generation snack inventions capture our imaginations to become billion dollar brands.TRANSFORMATIONAL SNACKS FOR HOME4 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONThis RFI seeks inventions that lead to transformational snack ●● Distinct aroma and flavor changes achieved throughproducts, offering the potential to create a new billion- preparation;dollar product category. Successful inventions will giveconsideration to: the 1) primary ingredients or recipes, 2) the ●● Differentiated or multi-textured foods (e.g. crunchy &packaging, functional design and materials, and 3) easy in- chewy; crispy shell with a soft inside);home or convenience store preparation. ●● Sounds - popping, crackle, whistle; ●● Shapes - squares, triangles, rounds, 3D, puffs;Background ●● Shape changes - expanding, melting, oozing; ●● Colors - toasted, intensified, speckles, change fromSnacks green to blue; or ●● Personalization - new flavors, toppings.Snacks are often a convenient meal or unique eatingoccasion that requires little or no preparation. Snacks aremost commonly consumed outside of the typical meal times Texture– breakfast, lunch or dinner. Although the definition of snacksis widely changing as consumers enjoy a wider range of Food texture is a defining aspect of the overall eatingfoods. experience, and texture is commonly understood as all the rheological (consistency and flow) and structure (geometricalSNACK CHARACTERISTICS and surface) attributes of food products perceptible by means of mechanical, tactile, visual and auditory receptors. The●● Service size - Typical single serve sizes are for perception of texture for consumers is experienced throughindividual consumers, although snacks may be shared the appearance, touch, first bite, mastication, swallowing andin a multi-serve format. residual feelings and tastes. ●● Side dish - Snacks are not intended as a main dish In achieving successful snacks and food products, (or “center of plate” meal) but commonly served as an consideration is given to texture characteristics including flow appetizer, side dish, or even dessert. properties, roughness, smoothness, the ease of swallowing and the mouth feel. ●● Food composition - Snacks may be composed of grains, dairy, meat, starches, fruits and vegetables. Common texture attributes: ●● Taste - Snacks can incorporate sweet or savory flavors. ●● Crunchy, creamy, chewy; ●● Convenience - Snack preparation is simple, which ●● Viscosity, mouth coating, jiggle, firmness, sound; requires little or no heating (or cooling) prior to eating. ●● Melt, fracturing, breakdown, volume, shine, hardness,TRANSFORMATIONAL SNACKS cohesiveness; or,Food is a multi-sensory experience, combining tastes, aromas, ●● Yield stress, shear stress, gel strength, elasticity.visual appeal and mouth feel. “Transformational Snacks” givean emphasis to the changes of these sensory experiences Adjustments to texture through the use of food additivewhich could be achieved through the act of heating/ thickeners or binding agents may also change the flavorcooling or other preparation steps (e.g. opening a package, profile. Creating a high quality experience that maintainscombining ingredients, mixing, etc.). optimal sensory properties requires consideration of the interactions between product formulation, packaging and at-Snack transformations should evoke the consumer’s senses - home/away from home preparation.changes to flavor, color, size, shape, or production of a sound– to create an experience that changes both the food and thepackage. The package and food should form a synergy toachieve the overall snacking experience.There are many ingredients, packaging and preparationmethods which could be combined to produce a new snack.These intentionally designed transformations may include:TRANSFORMATIONAL SNACKS FOR HOME5 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONPreparation CONVENIENCEPreparation implies all aspects of opening, unwrapping, Convenience is an important attribute to today’s snackblending, mixing, cooling or heating a food product by the culture. But convenience is difficult to measure or define,either a consumer or convenience store employee. The however market data suggests there are several factors whichpreparation of a snack does not require a “heating” step, if consumers perceive that influence convenience, these include:the snack is best enjoyed at room temperature. ●● Steps - the number of steps involved in preparation;For this RFI, Transformation Snacks must not require a“cooking” step, as cooking is intended to kill pathogenic ●● Time - the time spent during consumption;microbes to achieve food safety (see section Ready to Eat formore details); consider cooking and food processing to occur ●● Clean-up - preparation mess and time for clean-up;in a manufacturing location that is separate from consumerpreparation. ●● Ease of use - the product/package design or intuitiveness of the design; mistake tolerance duringPreparation: Consumer interaction preparation; skill level required to prepare;Snacks in this product category focus on quick, ready to ●● Utensils - Implement-free processes (e.g. does noteat food experiences. The solutions should require limited require kitchen tools such as spoons, plates orinteraction with only one intermediate step or preparation spatulas); and,intervention by convenience-oriented consumers. Forexample, a simple one-intermediate step set of directions ●● Portability - “on the go” eating.may state: open package, pour contents, mix and heat. Afterone minute, stir in “flavor pouch” (i.e. the one intermediate Limited consumer interaction for most convenience-orientedstep). Remove from heat. Serve warm. The preparation snacks will require only one intermediate step or preparingshould be simple and robust for which the consumer may not intervention. Convenience preparation examples:need to refer to the directions in order to get a good quality A single-step interventioneating experience. ●● Poke holes in package; orTransformational preparation implies that products willchange as the consumer prepares it. The snack may ●● Add seasoning packet; orphysically transform in some manner and the transformationis observed by the consumer through the act of heating/ ●● Place product in susceptor.cooling or otherwise preparing (e.g. opening a package, Multi-step interventionscombining ingredients, mixing, etc.) the snack. As part ofthe snack experience, it is important that the preparation is A one-intermediate step set of directions may state:simple, requiring very few steps or heat sources. ●● Open package;Consumers enjoy taking part of the preparation, although thepreparation must be limited to only a few minutes. The act of ●● Pour contents, mix and heat;preparation helps to personalize the experience, even whenfollowing a very simple set of instructions. The preparation ●● After one minute, stir in “flavor pouch” (i.e. the onemay affect the food or change the packaging container intermediate step).in some way, while the transformation should invoke theconsumer’s other senses (e.g. changes to color, size, texture, ●● Next, remove from heat;shape, aroma or produce a sound). ●● Serve warm. TRANSFORMATIONAL SNACKS FOR HOME6 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONREADY TO EAT FOODS TYPICAL COSTS & PRICINGReady-to-Eat (RTE) food products, by definition, are edible ●● Manufacturing Costs - about ½ of total purchase price.without additional preparation to achieve food safety. RTEfoods may require additional in-home preparation for ●● Purchase price – competitive with other productspalatability or aesthetic, epicurean, gastronomic, or other in the snack category. Single-serve snack foods ofculinary purposes. approximately 100g are typically sold to consumers for $3 – 4 USD.See FDA guidelines on Ready to Eat for more details:http://www.fda.gov/Food/GuidanceRegulation/ Packaging and Product LabelingRetailFoodProtection/FoodCode/ucm186464.htm. ACTIVE PACKAGINGAny in-home preparation (e.g. heating or cooling) requiredas part of the preparation is not to kill pathogenic microbes; Active Packaging is a broad category of packagingrather it is meant to enhance the eating experience. technologies which seek to functionalize or improve theCommercial manufacturing processes and packaging must quality of food during storage or final preparation. Manyprovide the “kill” step to achieve food safety. inventions within this RFI space may come from the Active Packaging category. There are many examples of ActiveFood ingredients must be GRAS-like (Generally Packaging technologies used in the market, includingRecognized As Safe): http://www.fda.gov/Food/ Susceptors and Absorbers.IngredientsPackagingLabeling/GRAS/. SUSCEPTORSPackaging that comes in direct contact with food shouldalso be derived from GRAS or GRAS-like materials. Similar In microwave cooking, a susceptor is able to absorb theregulatory requirements to GRAS exist outside of the US (e.g. electromagnetic energy and convert it to heat to then heatEuropean Food Safety Authority – EFSA), some more lenient the food in contact with or very close to it by conduction orand others more restrictive than the US. Interpretations of by infrared radiation. This is useful for crisping and browningGRAS, GRAS equivalency and food-contact safe materials foods (e.g. a frozen pie, pizza), as well as concentrating heatmay be different based on the regulating authority. on target areas. Food products using susceptors typically require less than 10 minutes of heating time in a microwave;STORAGE AND TEMPERATURES most commonly integrated into packaging of microwavable pizzas, sandwiches and French fry products.Snack Ambient Chilled FrozenCategory One typical commercial product consists of a PET filmMoisture Storage No No No deposited with aluminium (metallized film) laminated ontoContent Serve restriction limit limit a dimensionally stable substrate (paper or paperboard).Temperature Stability 40 0 The aluminium metallized polymer is deposited in very thin(degrees F) @ serving 70 40-140 10-140 coatings to the insides of packaging sleeves or wrappers. temp 70-140 >10 >10 Often the deposition of the aluminium is patterned orpH Should be >10 min min min integrated into the package, and may be recognized asWater stable @ aluminium colored, grey or silverfish in appearance.Activity > 4.6 > 4.6 > 4.6Requires Many materials may function as a susceptor, including butSterilization < 0.6 0.5 - > 0.8 not limited to, metals and metal alloys, conductive polymers, Yes, if 0.8 and even certain naturally occurring microwave susceptive aw>0.6 food ingredients (edible susceptor). Susceptor-based packaging may come in various forms and configurations,DESIRED SHELF-LIFE PROFILES FOR SNACK PRODUCTS either flexible or rigid, either solid/continuous or patterned, ●● Frozen Foods: 1 year and may further be used in conjunction with other microwave ●● Chilled Foods: 90-120 days energy interactive materials and/or cooking means for ●● Ambient Foods: 1 year optimal performance. TRANSFORMATIONAL SNACKS FOR HOME7 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONABSORBERS Why This Problem Is Valuable to SolveEffectively managing the oxygen or gas exchange isan important aspect of packaging technology. Some Snackificationtechnologies improve the seals of carbonated beverages (e.g.beer, soda) within the cap or lid, while other materials such The eating habits of North American and Europeanas Polyethylene Terephthalate (PET), require multilayers or consumers are rapidly changing, with a growing trendadditional coatings to preserve carbon dioxide and flavor towards snacking. At one time, we consumed almost alladditives in beverages. Other absorbers include oxygen daily calories during three distinct meals – breakfast, lunchscavengers (e.g. iron oxide sachets) used to draw O2 away and dinner. “Snacking Occasions” were once limited to in-from food to act as a preservative. between meal periods, often associated with break periods (e.g. morning tea or coffee breaks) or special events. Then,LABELING: GRAS, CLEAN LABELS, GMO snacks were typically limited to biscuits, cookies, crackers, chips, yogurts or fresh fruit and vegetables.Generally Recognized as Safe (GRAS) is a Food and DrugAdministration (FDA) phrase referring to safe substances Today, consumers are more inclined to grazing behaviors,intentionally added to food and beverage items. Any food eating more frequently throughout the day. Snacks are aadditives or packaging materials used in contact with food much larger portion of our daily caloric intake and monthlyshould be generally recognized by food experts as safe. grocery bill. Busy lifestyles further drive consumers towardsGRAS applies to both the food ingredients and the packaging prepared, ready-to-eat snacks and meals designed formaterials which come in contact with food. convenience while also offering a unique eating experience.“Clean-Label” however is an emerging product trend led To meet consumer demand, new products have beenby consumer demands for “natural” foods and products. launched across many different snack and meal categories.However, it is difficult to clearly define “clean-label” or These products are often supported by novel processing“natural” product designations as there are no clear rules techniques or packaging designs. For example, health snackestablished by the FDA; FDA does not object to the term categories commonly include new vegetable-based chips“natural” when foods do not contain added color, artificial and pre-cut, packaged apple slices. Another example is theflavors or synthetic substances. The RFI considers a clean- combination of single serving sizes with integrated packaginglabel to simply refer to short ingredient names that are (e.g. chip + dips, hummus + pretzel, or crackers + cheese). Andrecognizable by most consumers, rather than chemical finally, the miniaturization of meals has turned many itemscompounds. into single-serve gourmet snacks (e.g. mini-sandwiches, tacos, sliders and wraps).Genetic Engineering (GE) has been used in the productionof foods and plants for nearly 40 years. Sometimes referred Snacks are increasingly abundant, being purchased from theas foods from Genetically Modified Organisms (GMO) frozen or refrigerated or alternate snack aisles in Retail, oror biotech foods, GE refers to methods of engineering to convenience store aisles.enable the introduction or expression of specific genes tointroduce new traits in a donor organism. It could be themodification of specific enzymes used in cheese making orthe production of new plant varietals to improve diseaseresistance. Whilst a controversial subject amongst consumersand food manufacturers, the FDA supports voluntary labelingof food products and prohibits food labeling that is false ormisleading.For this RFI, inventions that could offer a clean-label orutilize Non-GMO foods are preferred although these arenot requirements for submission. Whereas, the use of GRASor GRAS-like ingredients and food-contact packaging isrequired. TRANSFORMATIONAL SNACKS FOR HOME8 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTION2.0Existing solutionsCurrent Technology and PriorSolution AttemptsExamples of “Transformational Snacks” Image Source: http://modernretrowoman.comJIFFY POP® POPCORNInvented in the 1950’s, Jiffy Pop® popcorn (and its rival E-ZPop®) successfully combined popcorn kernels, flavoringsand oil into a shelf-stable aluminum foil expandable pan.When heated on a kitchen stovetop the popping cornand steam expand the flat package into an easy to servesnack. The packaging design facilitates easy-to-prepareconvenience with several transformational qualities –popping sounds, aromas, and changes to the packagingshape – to create a robust snack experience.Image Source: Amazon.com Image Source: http://i40.tinypic.com/xpolk4.jpg TRANSFORMATIONAL SNACKS FOR HOME9 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONJiffy Pop® Patent Information and Analysis:Original patents as appeared on Jiffy Pop® package: ●● US2815883 Spirally wound covering for popcorn containers, filed 1955-10-17, naming Betty Robins and Frederick Mennen as inventors ●● US2791350 Attachable wire form handle for utensils, filed 1955-11-02, naming Frederick Mennen as inventorUS2815883 (Jiffy Pop) cited US2673806 Popcorn package,filed 1953-05-19, naming Benjamin Colman as inventor, andfeaturing a cover that may be converted into a handle foreasy manipulation – this is embodied in an earlier product ofsimilar design E-Z Pop®.Colman has another related patent US2673805 Popcornpackage, initially claiming a basic form of packagecomprising a metallic vessel, an expansible, inflatable metalliccover, and popcorn and a frying fat contained in said vesselunder said cover, over which Mennen was sued for patentinfringement.All have high forward citation counts (10+ for US2791350 and20+ for US2815883 (Jiffy Pop), 40+ for US2673805 and 60+ forUS2673806 (E-Z Pop); among forward citation assignees areConAgra Foods®, General Mills®, Golden Valley MicrowaveFoods®, Wyeth®, Pillsbury Co®, P&G®, Blevins PopcornCompany®, etc.There are other stove-heated popcorn products, but most donot deviate from the basic configuration of pan + expandablecover. One exception may be US3052554 (to Colman)Popcorn package: a flat expandable metal foil pouch withouta relatively rigid bottom pan, which is later heated in a fryingpan or other household utensils. Interestingly, it is cited bymany patents on microwave popcorn packages, despite thedistinctive materials used for the respective applications. TRANSFORMATIONAL SNACKS FOR HOME10 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONHot Pockets®Invented in the 1970s, Hot Pockets® are a microwaveableturnover (a frozen pastry product using dough that is stuffedwith cheese, meat and sauce). Launched in 1983 by ChefAmerica, Hot Pockets® became a successful snack categorywith high adoption among males age ranged from 12 to 24,in part to its convenient preparation. Nestlé® purchased HotPockets® in 2002, and has attempted to release new productformulations to increase brand appeal amongst Millennials.The product uses a susceptor sleeve (or pocket) to crisp andbrown the outside of the snack, while the microwave energyheats the frozen middle. The Hot Pocket® product line-upproduced $4.5B in sales in 2012.Image Source: EkoCreative Image Source: http://jadelouisedesigns.comImage Source: EkoCreative Image Source: http://www.chemistry-blog.com TRANSFORMATIONAL SNACKS FOR HOME11 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONHot Pocket® Patent Information and Microwave PopcornAnalysis: Introduced in 1971, Microwave Popcorn experienced marginalThe enabling susceptor packaging technology appears to uptake by consumers. As microwave ovens gained morehave contributed to the Hot Pockets® commercial success. countertop space in households it helped to drive demand for specially designed products. Early popcorn productsGraphic Packaging International (GPI) developed the original suffered from high numbers of unpopped kernels, withcrisping sleeve package for Hot Pockets®. Representative rudimentary package designs. By the mid-1980s, Microwavepatents include US4590349 Microwave cooking carton for popcorn became a large success in part by the inclusion ofbrowning and crisping food on two sides, US4592914 Two- a metalized PET film (susceptor), which was laminated intoblank disposable container for microwave food cooking, position at the base of the packaging. The inclusion of theUS4626641 Fruit and meat pie microwave container and metal layer improved the interaction of microwave energymethod, US4775771 Sleeve for crisping and browning of foods and heat to exceed temperatures of 200°C, resulting in higherin a microwave oven and package and method utilizing same, conversion rates of popped kernels.just to name a few.Earlier attempts at susceptor technology includedmodifications to microwave ovens, to cooking utensils, orintroducing a separate device for this purpose. See e.g.:●● US3662141 Oven shelf adapted to absorb microwave energy and conduct heat to a load●● US3773669 Vessel for use in heating food in a microwave oven●● US3835280 Composite microwave energy perturbating deviceGradually, packages with built-in susceptors gained Image Source: wikimedia.orgpopularity.Patenting activities are seen around materials, manufacturingprocesses, formulation, packaging solutions, etc.Recent developments in this area may be represented byGPI’s MicroRite® and Quiltwave® technologies. Underlyingpatents include US6414290 Patterned microwave susceptor,US6150646 Microwavable container having active microwaveenergy heating elements for combined bulk and surfaceheating, US7019271 Insulating microwave interactivepackaging, US7365292 Microwave cooking packages andmethods of making thereof. Image Source: Wisegeek.com TRANSFORMATIONAL SNACKS FOR HOME12 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONMICROWAVE POPCORN BAGS PATENT INFORMATION AND ●● Incorporating microwave interactive elements forANALYSIS: better heating – this often involves use of susceptor (“pop assist”, see above on Hot Pockets) and sometimesPercy Spencer, known as the inventor of the microwave oven, microwave reflective material, e.g.:is generally acknowledge to have come up with this novelmethod of preparing popcorn for consumption, as patented ○○ US5306512 Method and means for enhancingin US2480679 Prepared food article and method of preparing. microwave popping of popcornThe patented method involves applying microwave energy to ○○ US5171594 Microwave food package with printed-ona husked but unshelled ear of raw popcorn, whereby everted susceptorkernels separate from or are detachably secured to the cobwhile un-everted kernels remain attached to the cob. The ○○ US5468939 Microwave cooking container withpackage contains a natural popcorn ear in a sealed bag reflectorsmade of a sheet material that is flexible and is transparentto electromagnetic energy, such as waxed paper or certain ○○ US6137098 Microwave popcorn bag with continuouscommercial synthetic plastics. susceptor arrangementPillsbury®/General Mills® is often given credit for the ○○ US5362504 Edible microwave susceptorinvention of microwave popping bag and creation of a compositioncommercially viable popcorn product that was affordable tomost households. Some representative and highly cited early ●● Separately sealed additive packet for better flavoringpatents include: and/or storage, e.g.: ●● US3973045 Popcorn package for microwave popping ○○ US4596713 Microwave food packets capable of dispersing a food additive during heating ●● US4038425 Combined popping and shipping package for popcorn ○○ US4806371 Microwavable package for packaging combination of products and ingredients ●● US4219573 Microwave popcorn package ○○ US4851246 Dual compartment food packageSince then, improvements on microwave popcorn packagesare seen along the lines of: ●● Self-venting of the steam and controlled release of pressure – purposes are to prevent popcorn become ●● Improving popping efficiency with optimized package too chewy due to excessive moisture generated during configuration, e.g. through shapes, folds, shields or heating, and prevent excessive pressure build-up within other arrangements, e.g.: the package, which may cause package rupture and unsuccessful popping, e.g.: ○○ US4450180 Package for increasing the volumetric yield of microwave cooked popcorn ○○ EP0256791 Package for microwaveable popcorn, method for production of the package, and ○○ US5081330 Package with microwave induced apparatus for sealing the package insulation chambers ○○ US5780824 Expandable and self-venting novelty ○○ US5650084 Microwavable bag with releasable container for cooking microwavable popcorn arrangement to inhibit settling of bag contents and method ○○ US5958482 Easily expandable nontrapping flexible paper microwavable popcorn package TRANSFORMATIONAL SNACKS FOR HOME13 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTION●● Packaging materials – including treatments to ONIGIRI & SAMGAK GIMBAP paper-based materials, or polymer liners, in order to manage wicking and leaking of oil components, i.e. “Onigiri” rice balls are a staple snack for any student in greaseproof, and to provide moisture barrier for shelf- Japan. The popular triangle snack contains white rice and a stable products; as well as plastic/polymer film based filling, wrapped in nori (laver or seaweed). Similarly, Gimbap packaging, and separate outer container + pouch is a traditional food in Korea made from steamed rice and configuration, e.g.: meat or vegetable filling, which is wrapped between an outer layer of dried seaweed. ○○ WO1993015976 Single layer, greaseproof, flexible paper popcorn package Onigiri and Samgak gimbap offer regional differences being the flavoring or filling based on local taste. Fillings include ○○ US20050191399 Microwave popcorn bag sour plum, tuna, Korean BBQ, natto (fermented soy beans), construction with seal arrangement for containing salmon, salmon roe, pickles, shrimp, and miso. Between 20- oil/fat, microwave popcorn product, and methods 30 fillings are commonly available. ○○ US4808421 Formed polymer film package for microwave cooking●● Easier opening and better serving, e.g.: ○○ US6060096 Microwaveable bag having stand-up, wide mouth features and method ○○ US6077551 Microwave popcorn preparation and serving package with releasably adhered lap seam●● Separation of popped from unpopped kernels to enhance consumption experience ○○ US4963374 Microwave popcorn bag with unpopped kernels separator screen●● Cooking monitor/indicator, e.g.: ○○ US20100285180 Doneness indicator for heat-in packaging and method of making same●● “Green” bags – chemical-free, biodegradable, e.g.: ○○ US20140044840 Microwave popcorn bag (Source: Kamakura; mognavi.jp; xxxkaigaixxx.blog.fc2.com) TRANSFORMATIONAL SNACKS FOR HOME14 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONThe transformational snack design is achieved through aunique triangle folding pattern, with the seaweed wrappedin plastic. The packaging keeps the seaweed layer separatefrom the rice and filling, ensuring the seaweed stays crisp anddry until it is consumed.  Opening Onigiri and Samgak Kimbap is an experience. By Image Source: wikimedia.orgpulling the first tab (marked “1”), the consumer tears theplastic packaging down the middle of the snack, then pullsat the two lower corners (marked “2” and “3”). In that motion,the plastic wrapper sleeve is gently pulled away from theseaweed. This simple design keeps the seaweed fromtouching the rice until opening. Onigiri is also served as a rollwith a similar opening process. Watch, https://vimeo.com/71177581 (or “Opening SamgakKimbap” (https://www.youtube.com/watch?v=3qcZrmzcgF8)for more details.Invented by Makoto Suzuki (Patent US 6,544,569), Suzuki-san has over 200 patents in the area of rice preparation; Hiscompany, the Suzuki Corporation, designs, manufactures andsells automated onigiri machines that can produce between1000-3500 snacks/hr. Image source: AmazonONIGIRI & SAMGAK KIMBAP MARKET Image source: childrenofthenineties.org Image source: www.izafet.netIn 2009, more than 10 million rice balls were sold each dayin Japanese convenience stores. Roughly another 1-2 millionwere sold through grocery outlets the same year.In Korea, revenues from Samgak kimbap enjoy healthy year-over-year growth: 2007 - 15%; 2008 - 12.7%; 2009 - 13.1%;2010 - 18.7%.OTHER EXAMPLES OF SNACK DESIGN:Handi-Snacks®Handi-Snacks® is a snack product featuring a twocompartment packaging design (a spreadable cheesecrackers and convenience container). The snacks do notrequire refrigeration or preparation prior to eating. WhenHandi-Snacks®, first introduce in the 1980’s, were a novelproduct design and successful product launched byNabisco®. However, for this RFI such products or solutionsreports would not likely be categorized as “transformationsnacks” despite its’ unique packaging + food offering tocustomers. TRANSFORMATIONAL SNACKS FOR HOME15 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONFruit Roll-ups®Fruit Roll-ups®, and its pre-cursor Joray Fruit Rolls, are a flatrolled pectin-based dried fruit snack, commonly wrappedaround a cellophane or wax paper backing. Consumersunwrap and peel the dried fruit from the non-stick surface.The product has been prepared and branded in numerousconfigurations (e.g. strips, round rolls, sheets, etc) and flavors(natural fruit, mixed berries, sour-patch®, etc.). Fruit Roll-ups® highlight a novel shape, food process and packagingdesign that produces an innovative snack experience. Image source: amazon.com Image source: IMGkid.comImage source: Eko CreativeImage source: tryityoumightlikeit.wordpress.com TRANSFORMATIONAL SNACKS FOR HOME16 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONPush Ups® Dispensing CapsPush-Pops®, or its 1920’s predecessor Push Ups®, are Dispensing caps or functional caps are used to store dry ortypically a frozen ice treat. This ice cream novelty is a liquid supplements separately from water in which whenwrapped cylinder filled with an icy treat; the consumer released by the consumer they form an energy or vitaminpushes up on a stick that is inserted onto the bottom of the drink or sometimes a medicinal drink.snack. This pushing force moves the base of the icy treat upto the surface to be enjoyed. This interactive design offers aunique packaging and consumption interaction.Image Source: Eko Creative Image Source: Berocca Twist ‘N’ Go cap (http://www.berocca.Image source: Blueberrybakery.com com.au/en/products/berocca-twist-n-go/)) WO2011054484 & US20110163132 Dispensing cap, container and method for dispensing contents Image Source: http://www.mixpack.com.mx/tecnologia.htmlImage source: http://cdn.gunaxin.com/wp-content/ Image Source: http://bestinpackaging.com/2012/03/08/uploads/2012/06/42131.shared.mom_pushuppops.jpg developments-in-dispensing-caps-an-overview-02/ TRANSFORMATIONAL SNACKS FOR HOME17 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONOTHER NOVEL MICROWAVE AND NON-FOOD TRANSFOR- Other Core Technical Challenges and ConsiderationsMATIONAL TECHNOLOGIESMicrowave Heating http://microwaveheating.wsu.edu/ RETAINING/CREATING MULTI-TEXTURAL FOODS IN MI- news/files/MicroMain.pdf CROWAVESSee: CompartmentMicrowaving & Heat http://bestinpackaging. Microwave technology is a simple efficient process forfresh Pouches com/2014/06/05/developments-in- heating foods. The technology creates oscillations of polarSelf-heating microwaveable-food-packaging/ molecules like water and generates heat internally withinPackaging with food. However, microwaving also reduces the crispness ofBuilt-in Microwave http://bestinpackaging. many foods and lacks uniform heating (e.g. hot/colds spots).Device com/2014/07/15/self-heating-Microwave Steam packaging-with-built-in-microwave- SHIPPING AND LOGISTICS CHALLENGESVegetable Bags device/ ●● Air – many snack packages are filled with air to http://www.packagingdigest. preserve the product integrity through the supply com/birds-eye-cooks-steam-bag- chain, but result in an increase to the volumetric space microwave-vegetables required for shipping. Thus, cases of Potato Chip Bags contain nearly 60% air. Ziplock® ●● Water – is very dense, often increasing the total packaged weight required for shipping. Thus, removing excess water or adding water during the cooking process can improve the economics for transportation.There are many exciting technologies which achieve a REGULATORY CONSIDERATIONtransformation effect outside of the food industry. Theseexamples may not be GRAS or food safe, however may serve Packaging materials often require regulatory review if newas inspiration for new transformational concepts. materials are used. Inventors should attempt to use GRAS or GRAS-like materials in their packaging inventions, with Non-food Technology Link specific materials identified when appropriate. – highlighting http://www.rdmag.com/ INCLUSIONS “Transformation” videos/2015/05/shape-shifting-Shape Shifting Plastics plastic?et_cid=4582693&et_ Food Inclusions is an industry term for ingredient pieces or rid=113272891&location=top particulates in a substrate. Examples include: vegetable andIvory Soap: Aeration & https://www.youtube.com/ meat pieces in a can of soup, fruit pieces in a pie filling, etc.Microwave watch?v=z1hzatoE1tg Important attributes of inclusions are the consumer’s abilityFirework Snakes https://www.youtube.com/ to visually recognize individual ingredients and that they watch?v=F3aAksyabes retain textual integrity. Consumers perceive higher valueCrystalline structures in http://pubs.acs.org/doi/ foods as offering the ability to distinguish specific ingredientsthe popcorn abs/10.1021/bm049220l (e.g. chunky soup in a can) and retain individual flavors.Elephant Toothpaste https://www.youtube.com/ watch?v=p1eG2y2mn54 http://sciencebob.com/ fantastic-foamy-fountain/ TRANSFORMATIONAL SNACKS FOR HOME18 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTION3.0PossibilitiesInvention Suggestions Invention CompositionSolution Characteristics Successful inventions will give full consideration to: the 1) primary ingredients or recipes, the packaging, functionalThis RFI is seeking inventions that lead to “transformational design and materials, and 3) in-home or convenience storesnacks”. Successful inventions will disclose technology, preparation.food and packaging solutions that successfully achieve thecreation of a transformation snack using: Priority consideration to solutions as follows: ●● Unique foods comprised of distinct tastes, textures, ●● Food Innovation + Packaging Innovation (highest colors, or flavors; interest area). ●● Novel packaging that delivers convenience using ●● Packaging as a snack platform (high interest) – i.e. new functionalized materials and designs to achieve many foods could benefit (e.g. susceptor microwave additional product value; holder)The final product must offer a convenient transformational ●● Food Innovation + Appliance adaptor for a snacksnack experience for consumers. platform (medium interest), with or without packaging innovation ●● Packaging Only Innovation (medium interest) ●● Food Only Innovation (lowest interest) Quick Serve Preparation Considerations: Successful solutions will describe the consumer experience of the snack, with specific details concerning the time, energy and complexity to prepare (i.e. back of the box instructions). Time ●● Typically less than 7 minutes of total snack preparation is required (e.g. boiling water); ●● Ideally less than 4 minutes is required (e.g. Microwave Popcorn). TRANSFORMATIONAL SNACKS FOR HOME19 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONEnergy ●● Not all successful inventions will require an energy source to prepare. ●● Preparation must only use appliances commonly found in Western kitchens: slow cooker (such as a Crockpot® cooker), toasters, microwave, stove, oven, coffee maker, rice cookers, and/or an energy source found in convenience stores (e.g. electric hot dog roller, microwave oven, etc.). ●● Other energy sources may consider enzymatic, chemical, convection or mineral/metallic, but must be part of the food/packaging product supplied to the consumer. ●● If the solution requires a second energy source, the finished product must be differentiated from what can be done with a single source. Also when the first step is complete, there should be a compelling product experience. In other words, a second step should not be mandatory.Complexity vs. Convenience ●● Snacks utilizing a single energy source (e.g. microwave only) ●● A second energy source only if it further transforms the food (e.g. microwave to warm, stove-top to crisp). ●● The preparation is simple to follow and robust for which the consumer may not need to refer to the directions in order to get a good quality eating experience.Areas out of scope for this RFI include: ●● New appliances or devices (or food products that require new appliances) ●● Submissions limited to “toppings” or new flavor combinations ●● Submissions limited to new recipes ●● Submissions that require the use of transfats ●● Edible packaging ●● Total snack price to consumer exceeding $10/single serving. TRANSFORMATIONAL SNACKS FOR HOME20 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTION4.0The MarketCurrent Market Review Advanced packaging components are an emerging growth area which seeks to innovate across three main areas: FoodThis RFI is seeking new groundbreaking technologies in Additives, Dyes and Colorants and Chemicals for packaging.food and packaging design, which may lead to new productcategories. Therefore, two distinct market trends areconsidered – Packaging & Food.PACKAGING MARKET OVERVIEWActive packaging typically focuses on techniques tosafeguard food contained in the packages. Active packaginguses different mechanisms (e.g. scavenging gas, controllingmoisture and preventing microbes) through a combination ofantimicrobial agents, or even by blocking ultraviolet (UV) raysthat are harmful for consumable products.  Controlled packaging rather focuses on the packaging BCC Research, 2013atmosphere to retain food quality. Commonly referred toas modified atmosphere packaging, the package seeks Together, the global market for advanced packaging solutionsto modify the gas mixture within the food and packaging in the food and beverage categories (including active,atmosphere. Examples include: Aseptic, Modified controlled, intelligent packaging and advanced packagingAtmosphere, Retort, Biodegradable polymers, Controlled components) is expected to exceed $44 billion by 2017.Atmosphere, and Sous-vide packaging.Intelligent packaging focuses on food protection in aninteractive way, although most efforts seek to achievefood quality monitoring of the packaging atmosphere. Other applications of intelligent packaging may offer lossprevention or asset protection features.  Examples include:RFID, Time/Temp indicators, Freshness indicators, ElectronicArticle Surveillance, Electronic Shelf labels, and HybridInteractive Packaging. TRANSFORMATIONAL SNACKS FOR HOME21 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONFOOD/SNACK MARKET OVERVIEW Food + Packaging Opportunity AnalysisSnacking, often regarded as a vice, has emerged as a trend This RFI seeks to combine innovative food recipes andamong consumers. Consumers are embracing snacking for packaging solutions to create a transformational product.several reasons, which suggest the behavior will continue for The existing markets in the packaging categories (e.g. active,the near-foreseeable future. Snacking and other emerging controlled, etc.) described here do not represent all of thefood trends include: potential “transformational” packaging design opportunities envisaged for this RFI. Transformational packages may“Snackification” – Everything is becoming a “snack” or single also draw on new materials or sustainable packagingserve side dish. techniques (e.g. biodegraable packaging, etc.). Further, flexible packaging comprises nearly half the materials in theEnergy: Snacking is viewed by many as a way to maintain packaged food market, the largest share of these materialsenergy levels throughout the day.  include bags and sachets. Packaging types expected to show the largest growth include sleeves, blister packs, pouches andLifestyle: Average American consumers snack 2-3 times cartons.a day; whilst some now snack as a replacement to threestandard daily meals. Such combinations of new innovations and inventions may help to unlock this snack opportunity.Wellness: products which may contribute to longer living andhealth benefits. Potential Markets and ApplicationsKids & Organic: Serving Kids healthy and low/no processed The primary application of the present RFI is food andfoods. beverage snack categories.Slow energy: addition of protein and complex energy sources ●● Targets western markets and consumers (i.e. Northto help feel fuller longer. America and Europe).Free From Bad: removal of sugar and fats. ●● Consumers of all ages.Labels: ability to understand each ingredient on package, or ●● Snacks eaten as appetizers, side dishes, unique eatingless than 10 ingredients. occasions, or desserts.Market-size data points: ●● Snacks composed of grains, dairy, meat, starch, fruits or vegetables. ●● Nielsen reports the global snack food manufacturing industry generates about $375 billion in revenue. ●● Snack Bars represent $6 billion, or more than double the market size 10 years ago. ●● Chips and Pretzels represent $34 billion with a 3.5% growth rate. ●● Europe and the US are the largest markets, with growth markets in the Asia/Pacific region, Latin America, the Middle East, and Africa. ●● US snack foods manufacturing industry (~500 companies) has a combined annual revenue of about $30 billion, with a high concentration (50 companies account for 90% of industry revenue). TRANSFORMATIONAL SNACKS FOR HOME22 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTION5.0References& detailsPackaging Heat flux & FryingMUHAMAD, IDA IDAYU, et al. “ACTIVE AND SMART HUBBARD, LYNN J., and BRIAN E. FARKAS. “Influence of oilPACKAGING FILM FOR FOOD AND POSTHARVEST temperature on convective heat transfer during immersionTREATMENT.” Postharvest Biology and Technology of frying.” Journal of Food Processing and Preservation 24.2Horticultural Crops: Principles and Practices for Quality (2000): 143-162.Maintenance (2015): 217. Alvis, Armando, et al. “Heat transfer coefficient during deep-Risch, Sara J. “Food packaging history and fat frying.” Food Control 20.4 (2009): 321-325.innovations.” Journal of agricultural and food chemistry 57.18(2009): 8089-8092. Mircowave Sterilization, at http://microwaveheating.wsu.edu/Texture Microwave susceptor, at http://www.bcpflute.com/microwave- susceptor/Dar, Yadunandan Lal, and Joseph M. Light, eds. Food TextureDesign and Optimization. John Wiley & Sons, 2014. Convenience, at http://www.packagedesignmag.com/ content/waves-futureFood Snack Trends, at http://www.foodprocessing.com/articles/2012/snacking-on-the-rise/ , http://www.foodprocessing.com/articles/2012/snacking-future-of-eating/?start=1 , http://www.gov.mb.ca/agriculture/market-prices-and-statistics/trade , statistics/pubs/canada_convenience_trend_report_en.pdf TRANSFORMATIONAL SNACKS FOR HOME23 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONExtrusionBrennan, Margaret A., et al. “Ready-to-eat snack products:the role of extrusion technology in developing consumeracceptable and nutritious snacks.”International Journal ofFood Science & Technology 48.5 (2013): 893-902.GRAS (Generally Regarded as Safe), at http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/Clean Labels, at http://www.foodprocessing.com/articles/2014/label-it-clean/?start=0 and http://www.fda.gov/aboutfda/transparency/basics/ucm214868.htmGMO, at http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htmMarket Trends“Active, Controlled and Intelligent Packaging for Foods andBeverages”, May 2013, Report FOD038C, BCC Research.Prepared Foods.com: http://www.preparedfoods.com/articles/112467-a-healthy-snacks-market, accessed on May20, 2015Nielsen: http://www.nielsen.com/us/en/press-room/2014/global-snack-food-sales-reach-374-billion-annually.html,accessed on May 20, 2015Product ExamplesJiffy Pop, at http://en.wikipedia.org/wiki/Jiffy_Pop , https://youtu.be/rWpD27TQUmw , https://youtu.be/A8G2hgeWBv0Hot pockets, at http://en.wikipedia.org/wiki/Hot_Pockets andhttp://business.time.com/2013/07/17/nestle-hopes-foodies-will-eat-up-new-premium-hot-pockets-and-not-in-an-ironic-way/Handi-snacks®, at http://en.wikipedia.org/wiki/Handi-SnacksFruit Roll-ups®, at http://en.wikipedia.org/wiki/Fruit_Roll-UpsPush-ups®, at http://grub.gunaxin.com/fifteen-classic-novelty-treats-ice-cream-truck/122708Onigiri, at http://en.wikipedia.org/wiki/OnigiriSamgak Gimbap, at http://en.wikipedia.org/wiki/Gimbap TRANSFORMATIONAL SNACKS FOR HOME24 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONAwards for Selected SolutionsWe will conduct a global review of your invention using ateam of experts who will examine the technology, potentialproducts, markets, future customers and existing landscape.We will select the best proposed solutions gathered duringthe circulation period of this RFI.We will pay any awards in installments, as per your writtenand executed contract with us. TRANSFORMATIONAL SNACKS FOR HOME25 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONNoticesPlease contact:Invention Development Management Company, LLC701 Fifth Avenue, Suite 4100Seattle, WA 98104 USACopyright 2016. All rights reserved.Any distribution of this document is strictly prohibited.This document is the proprietary and confidential informationof Xinova and any affiliate thereof.Inquiries:David Kraft, [email protected] – Business LeadBrad Roberts, [email protected] – Technical LeadRFI template version: 4.00 TRANSFORMATIONAL SNACKS FOR HOME26 RFI-150102: : Materials & Lifecycle Management

REQUEST FOR INVENTIONInstructions for SubmissionPlease read carefully before submitting Solution Reports ●● Terms and conditions of this RFI apply to anyone submitting proposed solutions. ●● We accept only original, new and novel proposed solutions. Proposed solutions not satisfying these requirements will not be considered. ●● Please direct any questions you may have to your local Xinova office. Suggestions to refine, broaden or to include new information are welcome. Any suggestions you provide are given entirely voluntarily and shall not create any confidentiality obligation for us. We may use the suggestions without obligation or restriction of any kind. ●● You may submit one or more Solution Reports during the circulation period of this RFI. Please see the first page for the circulation period. We will not accept any proposed solutions after the RFI Closing Date. ●● Please contact your local Xinova office for the Solution Report form. Please fill out the form accurately and completely. Incomplete forms may be returned to you for further action and may not be considered for acceptance. ●● Each proposed solution should be embodied in one Solution Report form. Do not include multiple proposed solutions in one form. ●● We reserve the right to cancel or terminate this RFI at any time. ●● We may share information on select proposed solutions and/or provide feedback to some or all of the inventors who submitted Solution Reports in response to this RFI. All information shared and/or feedback provided is our confidential information. ●● We will not retain any rights or obligations with respect to declined proposed solutions. TRANSFORMATIONAL SNACKS FOR HOME27 RFI-150102: : Materials & Lifecycle Management