Abstract: This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat.

Abstract: The present invention provides a method of heat treating undenatured collagen to reduce microbial load comprising the subjection of said collagen to a temperature of at least 40° C. for a time of at least 2 seconds in a manner sufficient to reduce microbial content without denaturing more than 20% of the collagen protein.

Abstract: Liquid nutritional compositions have an off-white color with a Hunter L value not less than 68, and comprise (a) a protein; (b) a carbohydrate; (c) an oxidizable fish oil containing an omega-3 polyunsaturated fatty acid; (d) rosmarinic acid; and (e) ferric iron comprising ferric orthophosphate and/or ferric pyrophosphate. The liquid nutritional compositions exhibit reduced off-flavors and aromas typically encountered in compositions including fish oil.

Abstract: A beverage composition made with low-calorie, lactose-free skim milk in liquid or dry powder form. Amelanchier alnifolia extract having Abscisic Acid is added to the skim milk in a multi-step process that utilizes CO2 to maintain the nutrient value of the extract. Crystalline fructose, natural flavorings, nutrients and carbonation are added to produce a flavorful beverage composition. A method to make a carbonated beverage composition with low-calorie, lactose-free skim milk and Amelanchier alnifolia extract includes a series of steps to preserve the nutrient value of the extract.

Abstract: A feed product for livestock is made up of alfalfa and corn silage, each having a specified moisture content. The alfalfa and corn silage are blended and baled to achieve a moisture content of approximately 30 percent and a dry matter intake of approximately 70 percent without requiring any rehydration.

Abstract: A composition may include a fine particle composite comprising at least 0.1 mass % of an insoluble dietary fiber. A total fat/oil content of the composition may be less than 20 mass % and the composition may have a maximum particle size that is larger than 100 ?m and a modal diameter of 5 to 400 ?m. When the composition is ultrasonicated, the ultrasonicated composition may have a modal diameter of 0.3 to 100 ?m.

Abstract: The present disclosure provides compositions and methods for enhancing oil recovery and protein recovery from a product from a corn fermentation process stream, such as corn syrup. Compositions generally include a product from a corn fermentation stream and an additive including at least one alkylphenol ethoxylate formaldehyde resin, at least one sodium alkyl sulfate, or a blend of at least one anionic surfactant with at least one non-ionic surfactant in a weight ratio of the at least one nonionic surfactant to the at least one anionic surfactant in a range from about 1:20 to about 20:1. Methods combine such an additive with the product from a corn fermentation stream to produce a mixture which is preferably heated and centrifuged to separate oil and protein from the product.

Abstract: A refined oil comprising at least one polyunsaturated fatty acid (PUFA), wherein the oil has a fatty acid ester of monochloropropanediol, epoxypropanol, and mixtures thereof in an amount of 10 ppm or less, and processes for producing the oil. The oil is preferably a microbial or marine oil.

Abstract: Methods of manufacturing inositol-stabilized arginine-silicate (“ASI”) complexes with reduced or eliminated clumping and with increased solubility.

Abstract: The invention relates to compositions comprising glycolipids and benzoic acid and/or sorbic acid.

Abstract: A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<T2<T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 ?m and a decreased maximum particle size. A 10th percentile value of a numerical value N for each fine particle complex is 0.40 or less.

Abstract: Methods and systems for selectively applying a treatment to a plant item is provided. The method may include conveying, in an industrial processing line, at least one plant item in the batch of plant items to a sensing region having one or more sensors, assessing, with the one or more sensors and a computing device, one or more properties of the at least one plant item associated with ripeness and/or another attribute, conveying the at least one plant item to a treatment region, determining a treatment to apply to the at least one plant item based on the assessed one or more properties; and applying, in the treatment region, the treatment to the at least one plant item.

Abstract: Food composition supplemented with one or more honey proteins provide additional protein without detracting from flavor or mouthfeel and may also possess cytostimulatory properties. The honey proteins may be royal jelly major proteins (RJMP) such as those from the western honeybee Apis mellifera. The honey proteins can be created by expression of recombinant DNA in a yeast or bacterium. The honey protein is selected based on physical properties of the protein and of the food composition to reduce negative mouthfeel and flavor characteristics that may be caused by added protein. Multiple different proteins may be added in a specified ratio to create a desired texture or cytostimulatory property.

Abstract: A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the pH of the slurry to a value between 7 and 10, d) adding at least one oxidant being a source of active chlorine to the slurry for a reaction with said ammonia, e) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating any residual oxidant, off-taste, and undesired smell, and f) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during prolonged warehouse storage, is disclosed, as well as a starch having increased viscosity when cooked in hard water compared to when cooked in distilled water; an inhibited starch prepared with the method according to the present invention; use of sai

Abstract: Compositions and devices are described that provide controlled release of beneficial bacteria to the oral cavity. Such bacteria can subsequently colonize the oral cavity and displace or suppress the growth of pathogenic microorganisms. Described devices include a stabilized preparation of such beneficial bacteria and provide a consumable liquid, wet foam, or gel that includes such bacteria when used.

Abstract: Provided are compositions with a citrus juice having a brix-to-acid ratio of less than about 16:1, and a miracle fruit component, as well as processes for making such compositions.

Abstract: The present invention relates to novel green tea water soluble film composition comprising a) green tea extract, b) water soluble polymer mixture consisting of sodium carboxymethyl cellulose and sodium alginate, and c) additives. Green tea is conveniently prepared by dissolving the novel water soluble green tea film of the said invention in hot water.

Abstract: A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between ?1° C. and ?40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

Abstract: A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.

Abstract: A suspendable feed block system for animals has a feed block formed of a hardened mass of feed supplement material in block form, wherein the feed supplement material provides a source of magnesium. The feed block is molded around and encases a feed block support. The support has an elongated flexible element including a plurality of protuberances located intermittently along a length of the element. At least one end of the elongated flexible element protrudes from the feed block and is fastenable to a separate suspending component. A method of manufacturing the suspendable feed block system for animals is also provided. A mold can be used for forming the feed block with the support suspended or encased therein, and the mold can be biodegradable, edible, or both.