Abstract: Compositions of cyanamide and polyhydroxy organic compounds are provided, along with urea compositions. These compositions can be used for controlling the growth of unwanted and deleterious organisms. The polyhydroxy organic compound could be glycerin (glycerol), a sugar alcohol, ethylene glycol, propylene glycol, erythritol, xylitol, or mannitol. The composition can also include an alkanoic acid (propionic acid), a strong base (KOH), and a mineral acid (phosphoric acid).

Abstract: The present disclosure provides compositions comprising Root-Lesion Nematode (RLN)-inhibitory Methylobacterium sp., as well as cell-free culture supernatants, fractions, and concentrates obtained from the Root-Lesion Nematode (RLN)-inhibitory Methylobacterium sp. Also provided are related methods for controlling RLN infections of plants, and methods of making the compositions.

Abstract: The present invention describes a new technology for the formulation of semiochemicals in wick diffusers particularly effective in controlling the diffusion of semiochemicals over periods of several months regardless of the outside temperature.

Abstract: The present disclosure provides non-aqueous inoculant compositions and methods for enhancing the survival and/or stability of microbial spores in an inoculant composition. In some embodiments, inoculant compositions of the present disclosure comprise microbial spores, at least one dispersant and at least one film-forming polymer in a non-aqueous carrier.

Abstract: Provided herein are compositions and methods for repelling insects, such as bees. The compositions include herbs and can also include essential oil. The herbs can include garlic, cinnamon, black pepper, or mint, such as peppermint. The essential oils can include eucalyptus oil, cinnamon oil, cardamom oil and tea tree oil. Also provided are articles that include the compositions. Bees can be repelled without negatively impacting swarming behavior or hive health.

Abstract: The present invention is directed to methods of producing liquid sabadilla extract. The invention also relates to methods for controlling pests by application of liquid sabadilla seed extract to pests' environment or to pests.

Abstract: The present disclosure is directed to press systems and methods for forming pliable material, such as dough, into a specifically-designed shape for allowing hand-stretching of the pliable material after pressed by the press system. In some examples, the press system may be manually operated, automatically or hydraulically assisted, and/or mechanically assisted. The press assembly of the press systems disclosed herein may include a press mold having a contoured or multifaceted shape designed to form a finished dough, such as a pizza crust, having a thicker central portion, a relatively thinned intermediate portion, and a thicker edge portion at a perimeter of the pizza crust.

Abstract: A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.

Abstract: There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and optionally D10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein.

Abstract: Delivery apparatus and assemblies are shown and described. In one embodiment, a delivery apparatus includes a container adapted to support the concealed article, a central tube, and a release mechanism. The release mechanism may release the container from the central tube and protrude through the exposed end. The result is an improved hidden display and assembly for enhancing efficient, effective delivery of a hidden item inside a food item(s) or the like.

Abstract: In accordance with example embodiments, a system may include a supply unit, a first transfer unit, a second transfer unit, and a gas chamber. In example embodiments, the supply unit may include a plurality of compartments and each compartment may have a moving device configured to move contents of the compartment from a first end of the compartment to a second end of the compartment. In example embodiments the first transfer unit may include a second moving device. In example embodiments, the second transfer unit may include a third moving device. In example embodiments the first transfer unit may be configured to receive contents from each compartment of the supply unit and move the contents to the second transfer unit, and the third moving device may be configured to move the contents to the gas chamber.

Abstract: In an embodiment, an apparatus for processing meat product and a method of using same is provided. A first station includes a scanner which scans features of a meat product. A second station side straps the meat product in accordance with information received from the scan of the features. The second station includes a support, and spaced-apart knifes disposed on opposite sides of the support. Each knife has an axis of rotation that is normal to the longitudinal axis of the support. A position of each knife relative to the support in a direction normal to the longitudinal axis can be varied. A controller is programmed to control movement of each knife in accordance with the information received from the scanner.

Abstract: Method and system for optically assessing properties of a body on at least one sectional surface of at least one cut introduced in the body in question. The sectional surface is thereby optically recorded directly during the cutting operation by an image acquisition unit, namely, by means of optical sensors of a blade of a cutting tool that is designed for this purpose. The data resulting from a digitization of the sensor signals that have been converted into electrical signals are then processed in an image processing device to visualize the at least one sectional surface on at least one display or/and to create reports in regard to the characteristics of the body or/and to classify the body in accordance with a classification system, or/and to derive control signals for a subsequent further processing of the body or of parts produced by the execution of the at least one cut.

Abstract: A method is provided for packaging live clams in a container. The method includes harvesting the live clams from sea water having a first temperature. The method further includes placing the live clams in a tank of sea water having a second temperature that is less than the first temperature. The method further includes drying, with a blowing device, an outside surface of the live clams after removing the live clams from the tank. The method further includes placing a number of the live clams in the container after the drying step. The method further includes applying a vacuum seal along a top of the container and over the live clams in the container.

Abstract: The present invention relates to Zero-OxTech® process and method for preserving natural enzymes with the protein muscle, and its application for increasing the shelf-life of retail-ready meat & poultry cuts. This invention explicitly proves that the oxygen absorption is a FIRST-ORDER chemical reaction, and henceforth, an absolute zero-oxygen atmosphere is possible. This absolute zero-oxygen atmosphere prevents the natural enzymes within the protein muscle, which assists in the long-term shelf-life extension of proteins. The Zero-OxTech® process, its components, and its application for proteins' enzymes preservation is described in detail in this invention and has application for domestic and inter-continental trade of proteins while retaining the natural protein enzymes.

Abstract: The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.

Abstract: The present application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by means of pH adjustment and mild heating.

Abstract: The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.

Abstract: There is provided an acid milk-containing highly clear beverage including acid milk and soybean polysaccharides, in which a content of non-fat milk solids is 0.009 mass % or less with respect to a total amount of the acid milk-containing highly clear beverage, a content of the soybean polysaccharides is 0.5 mass % or less with respect to the total amount of the acid milk-containing highly clear beverage, a pH of the acid milk-containing highly clear beverage is equal to or more than 2.8 and less than 3.5, and absorbency of the acid milk-containing highly clear beverage in a wavelength of 650 nm is 0.02 or less.

Abstract: Methods are provided for the production of cheese including methods of manufacturing cheese on a desired schedule in a cheese production facility having multiple cheese vats. The methods rely upon various milk processing conditions and milk composition properties.

Abstract: The invention relates to edible spreadable emulsion with a fat content of between 10 and 90% (w/v) wherein the combination of phytosterol ester, hardstock and liquid oil in the fat fraction consists of 10-50% (w/w) of a phytosterol ester, comprising at least 65% (w/w) phytosterol oleate, 0-20% (w/w) hardstock, and liquid oil up to 100%.

Abstract: An apparatus and method for improving extraction of one or more components from a plant material when adding a hot, cold or mid-temperature liquid to the plant material to cause extraction of one or more components. During, or after, addition of the liquid it is exposed to electromagnetic signals at one or a range of frequencies. The signals are provided in a pulsed manner creating periods of electromagnetic frequency signals and periods where there are none, which enhances extraction of one or more components. In an embodiment the liquid water is added to the plant material to create a beverage such as a tea or infusion. In an embodiment the electromagnetic emitting means can be suitably designed to controlled apparatus and in another it is a smartphone tablet or similar device with a controlling app thereon.

Abstract: A soluble tea extract tablet that consists of homogenous mixture of dried tea extract and sugar and a method of manufacturing this soluble tea extract tablet that use the following equipment and materials and the following steps: providing tea leaves, sugar, water and a container. Pouring the water into the container and putting the tea leaves and the sugar inside the container. Heating the container and evaporating the water. Removing the tea leaves and continuing the heating until obtaining a homogenous viscous mixture of tea extract and sugar. Creating pieces from the viscous mixture and drying them for forming the soluble tea extract tablets.

Abstract: A device and related degassing method for granular or powder material and the use of a blower element, wherein a containment chamber of the granular or powder material and of a gas produced by said material is provided, means for supplying an injection gas with the gas produced by the material comprising the blower element for feeding the injection gas into said chamber for mixing and/or homogenizing the material and the relative gas produced by the material itself with the injection gas.

Abstract: A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is directed towards a method of preparing a gum arabic replacement, partial replacement or extending composition for use in panning, candy, coating and adhesion applications. The method includes selecting a strong (key) film former of natural and/or modified polysaccharides that comprises between approximately 0.1% and approximately 10% of the composition, or used at a level in the finished application equivalent to about 0.1 to 10% of what gum arabic would typically be used regardless of whether the gum arabic is used.

Abstract: Food-grade shapers and serving containers for frozen confections are disclosed. A system of the disclosure includes a serving container and a shaping lid. The serving container includes a cup portion and a shaping portion, wherein the cup portion comprises a lower sidewall defining a cup cavity for receiving a shaved ice confection, and the shaping portion comprises an upper sidewall defining one or more shaping regions. The shaping portion includes a top rim defining a top-most portion of the serving container. The shaping lid is configured to removably connect to the serving container.

Abstract: A system for providing a single serving of a frozen confection, wherein the system comprises a pod comprising at least one ingredient for providing a single serving of a frozen confection; the system cools the pod; the system introduces water into the pod; the system simultaneously stirs the contents of the pod while scraping at least one wall of the pod to prevent a build-up of the frozen confection on the at least one wall of the pod; and the system ejects the frozen confection out of the pod.

Abstract: There is described an apparatus for dispensing a food product from a container loaded into the apparatus. The apparatus comprises a first sensor for sensing electrically conductive material, wherein the first sensor is arranged to sense whether a first section of electrically conductive material has been removed from covering an aperture in the container to enable the food product to be dispensed by the apparatus through the aperture.

Abstract: The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35-75 wt. % of non-interesterified fat, preferably 40-65 wt. % of non-interesterified fat which comprises a fat blend of medium soft fat and liquid oil, and 25-65 wt. % of non-fat solids, preferably 35-60 wt. % of non-fat solids, wherein, the coating composition comprises, less than 35 wt. % of saturated fatty acid, preferably less than 30 wt. % of saturated fatty acids 15-50 wt. %, preferably 18-30% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein the medium soft fat has above 40%, preferably between 50-70%, of solid fat content at 20° C., and medium soft fat has 54-60% of saturated fatty acid, and wherein the fat blend in the coating crystallizes in a first and second crystallization step at a temperature below ?15° C. and displays a solid fat content of 30-50% within 2 min.

Abstract: The present invention relates to plant-based protein products containing compositions comprising a flavoring, or a coloring and a flavoring, which products mimic the gray-brown appearance of cooked animal meat or both the red appearance of raw animal meat and gray-brown appearance of cooked animal meat. The plant-based protein products of the present invention may serve as meat alternatives or substitutes for animal meat products.

Abstract: A feed composition for preventing or treating acute hepatopancreatic necrosis disease (AHPND) or white spot syndrome (WSS), having a Bacillus subtilis (KCCM11143P) strain, a Bacillus pumilus (KCCM11144P) strain, and a Bacillus licheniformis (KCCM11270P) strain; culture media thereof; concentrates thereof; or dry matters thereof as an active ingredient. The feed composition exhibits antibacterial activity against Vibrio parahaemolyticus, which causes shrimp AHPND, and antiviral activity against white spot syndrome virus (WSSV), which causes WSS.

Abstract: A feed composition for preventing or treating acute hepatopancreatic necrosis disease (AHPND) or white spot syndrome (WSS), having a Bacillus subtilis (KCCM11143P) strain, a culture medium thereof, a concentrate thereof, or a dry matter thereof as an active ingredient. The feed composition exhibits antibacterial activity against Vibrio parahaemolyticus causing shrimp AHPND and antiviral activity against white spot syndrome virus (WSSV) causing WSS.

Abstract: The invention provides an animal feed composition comprising microbial ?-amylase, for example, an animal feed composition comprising transgenic plant material comprising a microbial ?-amylase (e.g., a thermostable microbial ?-amylase). The invention further provides methods of increasing animal performance and/or the efficiency of feed utilization by an animal (e.g., for milk or meat production), comprising feeding to the animal an animal feed composition of the present invention.

Abstract: A pet food product including a storage container and a first pet food product in the form of solid components having a first average particle size, wherein the first pet food product is positioned in the storage container. The pet food product further includes a second pet food product in the form of at least one of a liquid, a gel, a paste, a powder, or solid components having a second average particle size that is smaller than the first average particle size. The second pet food product is positioned in the storage container and generally separated from the first pet food product. The first pet food product alone does not provide a fully compliant pet food product, the second pet food product does not alone provide a fully compliant pet food product, and the first and second pet food products have a composition such that when a sufficient amount of the first pet food product and a sufficient amount of the second pet food product are combined, a compliant pet food product results.

Abstract: A new alga having an improved ability to produce a pigment is disclosed. When the new alga is used, a carotenoid-based pigment, specifically, a xanthophyll can be produced by consuming less energy, so that it is possible to efficiently produce the pigment at the industrial level. The pigment can be applied as a raw material for a food, a health functional food and a medicine, which include the pigment. Since a DNA fragment is not likely to be inserted into a target base sequence or a base sequence other than the target, it is expected that the procedure of constructing the mutant is not regulated as a GMO, so that it is expected that the procedure of constructing the mutant can create a big economic effect in terms of an industry which produces lutein and zeaxanthin by using microalgae.

Abstract: Edible chews having a polygon-shaped cross-section, such as a star-shaped cross section. This cross-sectional shape provides an increased surface area and forms edges, and these features clean teeth of an animal such as a dog. These edible chews have a soft chewy texture which avoids or significantly reduces gum bleeding which is caused by known dental treats with typically have a hard texture.

Abstract: The present invention relates to a feed supplement for addition to drinking water, for improved animal health. The feed supplement includes short chain fatty acids, a nitrogenous compound, a source of inositol and a source of xylanase. The feed supplement reduces the need for pharmaceutical inputs and increases both animal health and yield.

Abstract: An apparatus and method are provided for storing and dispensing into a liquid a soluble substance, such as a flavoring, a body fuel, a nutritional supplement, a stimulant, a relaxant, an alcohol neutralizer, or a medical drug. A useful application of the subject invention includes a lime flavoring held by a gelatinous artificial lime wedge stored with a beer bottle or can, or attached to a 6-pack or 12-pack carton. The artificial lime wedge may be retrieved from a protective covering and acted upon so it mixes the lime flavoring into the beer when it is inserted into the beer bottle or can. Rather than needing to buy and store a perishable natural lime, and cut it up, an artificial lime wedge may be stored for an extended period of time with a beer vessel and placed in functional contact with the beer at time of consumption.

Abstract: A machine for pasteurizing liquid or semi-liquid food products, including: a first container for the thermal treatment of a liquid or semi-liquid base product; a second container for feeding the liquid or semi-liquid base product, connected to the first, thermal treatment container, for feeding the liquid or semi-liquid base product; a stirrer for mixing the product in the first, processing container and mounted inside the first, thermal treatment container; a thermal system including an exchanger associated with the walls of the first, processing container and configured to release heat at the walls of the first, thermal treatment container, the machine wherein the stirrer is externally helically shaped and extends between a first, inlet end and a second, outlet end, so that as it rotates, the liquid or semi-liquid product is made to advance between the first, inlet end and the second, outlet end.

Abstract: The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: optionally withering the plant leaves, optionally rolling the plant leaves, optionally fermenting the plant leaves, and drying the plant leaves. In order to reduce the expenditure in costs, time and energy of conventional methods for processing plant leaves and for producing a fermented product from plucked plant leaves, respectively, it is provided according to the invention that the plant leaves are conditioned by applying an electric field.

Abstract: The current invention covers an improved meat-packaging procedure and machine for packaging meat cuts for long-term storage at temperatures of between 28° and 42° F. The process includes sealing meat cuts or full poultry birds or bird pieces within a master bag containing (i) oxygen scavenger materials capable of reducing the residual oxygen content of the atmosphere within the bag to 0 ppm within 96 hours of sealing, and (ii) a CO2 generator capable to generate CO2 in the amount of at least 100 mL per pound of meat or poultry within 7 days of sealing. Gas is injected into the master bag to form a CO2-rich storage environment of at least 50% CO2. Depending upon the gas-volume and oxygen scavengers design in the master-bag to maintain diffusion, the CO2 generators may not be needed in the master-bag.

Abstract: The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

Abstract: A refrigerator or freezer device at a refrigerator or freezer (1) having, a house (3), fan devices (4), refrigeration or freezing aggregates (5), a perforated trough bottom assembly (2), an inlet (6) and an outlet (7) where the perforated trough bottom assembly (2) can include a first perforated trough bottom part (2b) and a second perforated trough bottom part (2a), where the first part and second part are subjected to the action of the fan devices (4) and the refrigeration or freezing aggregates (5) and the first part (2b) of said perforated trough bottom assembly (2) next to the inlet (6) is heated so that food materials are prevented from being stuck to the perforated trough bottom assembly (2).

Abstract: A method of increasing the accessibility of higher molecular weight beta-glucan in beta-glucan-containing products includes microwave treating kilned groats at a power and for a period of time to increase the volume of the groats from about 5% to about 80% with a resulting viscosity of the oat beta-glucan is greater than about 500 cP as measured by Rapid Visco Analyzer. The method can further include tempering the kilned groats prior to microwave treating to increase the moisture content of the groats to a range from about 15% to about 25%.

Abstract: A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at ?20° C. or less to a temperature of from ?10° C. to ?5° C.; mincing the fish meat while maintaining the temperature of the fish meat at ?10° C. to ?5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to ?20° C. or less; and crushing the minced fish meat frozen at ?20° C. or less into granules.

Abstract: The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

Abstract: The present invention is directed to a food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product is bubble drink without tapioca starch.

Abstract: Methods of preparing concentrated solutions having relatively high steviol glycoside and/or mogroside content are provided herein. The concentrated solutions are stable and can be used to prepared beverage syrups and, ultimately, beverages. Methods of preparing beverage syrups and beverages are also detailed herein.

Abstract: This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

Abstract: Various aspects of the disclosure relate to compositions comprising 2-[(1R,6R)-6-isopropenyl-3-methylcyclohex-2-en-1-yl]-3-hydroxy-5-pentylphenolate and 2-[(1R,6R)-6-isopropenyl-3-methylcyclohex-2-en-1-yl]-5-pentylbenzene-1,3-diol.