Abstract: A low net carbohydrate soft baked snack having a good texture, flavor, structure, and shelf stability is described. A soft baked snack includes a beneficial combination of fiber, sugar alcohol, including erythritol, and protein. Methods of making a soft baked snack are also described.

Abstract: A high protein food article having a protein content of at least 20% by weight of the food article is provided. The high protein food article has a desirable texture that is stable over an extended shelf life. The high protein food article includes powdered protein ingredient and visible particulates that include protein crisp particulates.

Abstract: A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

Abstract: A lower carbohydrate soup product is produced by preparing a mixture of soup ingredients, native xanthan gum, particulate xanthan gum and water to form a suspension in a high-speed mixer at a high sheer rate. The native xanthan gum and particulate xanthan gum cooperate to provide a viscosity necessary for successfully retorting a lower carbohydrate soup. The suspension is heated with steam injection until a viscosity sufficient to maintain the soup ingredients and particulate xanthan gum in a suspension. The suspension is then injected into a retort container and undergoes a retort process, thereby producing the lower carbohydrate soup product.

Abstract: A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.

Abstract: A camouflage system for concealing or obscuring a vehicle includes a camouflage cover attached at spaced apart locations to a plurality of inflatable support beams. The support beams can extend from a central hub. Deployment and stowing, of the camouflage cover by inflation and deflation of the support beams can be controlled from within the vehicle. Stowing can include fan-folding of the support beams and retraction of guide cords attached to distal ends of the support beams, or the deflated support beams can be wound around one or more spools when stowed. Embodiments include a plurality of inflatable bladders within each support beam, enabling a plurality of deployed states. The radar signature of the vehicle can be obfuscated by adding metallic layers to the camouflage cover, the support beams, and/or to separate inflatable radar reflection beams. Additional layers of conductive fabric can be included within inflatable beams.

Abstract: A method and system for forming composite yarns having selected performance characteristics including cut resistance and/or fire/heat resistance. The composite yarn will include a core of one or more filaments and a fiber bundle wrapped about the core and integrated with one or more additional filaments that help bind the fibers about the core. An additional filament or other composite yarn can be plied together therewith to form the finished composite yarn. The core filament(s) will be selected from cut and/or fire/heat resistant materials, while the fibers of the fiber bundle and the additional filament(s) wrapped about the core can be selected from natural or synthetic fibers or filaments having additional desired properties.

Abstract: Shelf stable aggregate foods are described that include a chewy binder that includes essentially no non-intact sugar sources. A binder in a shelf stable aggregate food remains chewy over shelf life and contains a sprouted whole grain ingredient, gum Arabic, an oil, and glycerin. Also described are methods of making a shelf stable aggregate food.

Abstract: Recyclable pouches formed from rollstock and having a resealable closure that extends into both side edges of the pouch may be produced at high speeds on a single manufacturing line in which the pouches are formed, cut apart, filled, and then sealed if the film forming the pouch comprises a recyclable heat seal layer and a second recyclable layer having a melting temperature of at least 30° C. greater than the heat seal layer.

Abstract: A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described. The high protein matrix includes collagen, a hydrolyzed dairy protein, a structural protein, and structure setting protein to achieve a desired eating experience. Methods of making a soft baked snack are also disclosed.

Abstract: Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Abstract: Fabrics that are exhibit water repellency, abrasion resistance, and optionally flame resistance are described herein. The fabrics include a plurality of fibers (such as flame resistant fibers) and a finish that imparts water repellency and abrasion resistance to the fibers. The fabrics are free or substantially free from alkylfluoropolymers. Also described herein are garments including the fabrics.

Abstract: A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.

Abstract: A taco shell is produced by applying a plasticizing agent to a targeted region including a base or spine portion of a hard taco shell and lower sections of taco shell sidewalls, thereby softening the targeted region, preferably across a strip width between 16 mm-20 mm, and enabling the sidewalls of the hard taco shell to engage each other without cracking or otherwise breaking the taco shell. As a further result, when the taco shell is bitten, the softened targeted region has some hinging flexibility or pliability which reduces the potential for any crack propagation. Therefore, the structural integrity of the hard taco shell can be better maintained during packaging and while be eaten, resulting in retention of the fillings and less mess. If desired, an anti-migration agent can also be applied to assure containment of the plasticizing agent in the targeted region.

Abstract: A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.

Abstract: A sawmill assembly includes a bed and a carriage. The bed has a pair of substantially parallel rails, and the carriage is movably supported along the rails. The bed includes an extension bed member pivotably attached to a main bed member with a combination bunk/hinge to allow an operator to fold the bed between an extended in use position and a stowed position for transporting the sawmill assembly to or from a work site with a tow vehicle.

Abstract: Fabrics that are exhibit water repellency, abrasion resistance, and optionally flame resistance are described herein. The fabrics include a plurality of fibers (such as flame resistant fibers) and a finish that imparts water repellency and abrasion resistance to the fibers. The fabrics are free or substantially free from alkylfluoropolymers. Also described herein are garments including the fabrics.

Abstract: Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.

Abstract: Method for enhancing a food item by apply a hypoallergenic, plant-based vegan dressing by combining water with a hypoallergenic-substrate, and at least one or more of sunflower seed butter and/or coconut cream. The resulting dressing is then subjected to a preservation process. In an alternative method, the resulting dressing is also inoculated in order to reduce its pH.