Abstract: Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

Abstract: Human made. Fried on the Moon? Grown on Mars? Delivered on Mercury? Invented on Earth. Doughnuts donuts. doughnuts (donuts). The doughnut (donut), at the core, of this conjunction, unity, in the middle, doughnuts (donuts), created the same; rings. One ring, made, with intention, before each doughnut (donut) rises and fries in junction to and fro flour and sugar, oats and spaces. doughnuts (donuts).

Abstract: A system and a method for separating a middle portion of a half pig carcass, hanging from an overhead conveyor in a carrier, by cutting between the hip bone and the chine bone (backbone) and optionally between the tail bone and the hip bone, the cut causing a middle portion of the half pig carcass part to be partly separated from the remaining half pig carcass part via gravity. Further cutting the connection between the middle part of the half pig carcass part along a curve along the muscle defining the ham cut to separate the middle portion from the rest of the half pig carcass part causing the ham part of the half pig carcass part to remain hanging in the carrier.

Abstract: A system and a method for automatic transfer of carcass parts suspended from a first carrier to being suspended from a second carrier. The carcass parts may be a half carcass that may have been eviscerated and cleaned. The first carrier may be an industry standard gambrel or a single carrier or a Marel DeboFlex carrier, for example a Euro Carrier. The second carrier may be a single carrier, for example a Euro Carrier, or a Marel DeboFlex carrier.

Abstract: A cutting tool for cutting netting used for encasing meat products comprises a blade and a guard. A control circuit is electrically connected to the blade, and configured to maintain the temperature of the blade at a cutting temperature in the range of 300° C. to 500° C. The guard defines an interior cavity surrounding the blade and further comprises a slot exposing a portion of the blade. The guarding is further shaped to define a funnel at a distal end of the cutting tool leading to the slot such that in use the funnel guides a netting to be cut towards the blade. The cutting tool may be provided as a hand tool or in a bench mounted form.

Abstract: A system and a method for separating a fore end of a half pig carcass by making a first cut between ribs three and four up to the shoulder blade followed by a second cut through the rest of the carcass. The first cut is made using a regular knife blade, the second cut is made using a scissor blade.

Abstract: A poultry shackle and a method and system for adjusting a height of a poultry shackle. The shackle includes a carrier having a bore, a shaft extending through the bore, wherein the shaft is movable relative to the carrier along an axial direction of the bore, and a retainer, movable relative to the carrier at an angle, such as substantially perpendicular to. the axial direction. The retainer is movable between a first and second position. In the first position the retainer engages the shaft for maintaining the shaft in a predetermined axial position relative to the carrier. In the second position the retainer releases the shaft for allowing axial movement of the shaft relative to the carrier.

Abstract: An apparatus for transporting poultry bodies/parts has a transport saddle fastened to a transport unit. A holding apparatus fastens the saddle to the unit, and has a receptacle body for the unit and a fastening body for the saddle. The fastening body is releasably and rotatably connected to the body. The holding apparatus has a latching device to lock the fastening body and saddle, having a latching lever and two latching bolts. The lever on a main body of the receptacle body pivots from a locking position where the lever engaged the bolt into a release position where the lever is out of engagement with the bolt. A first actuating member actuates the lever from the locking into the release position and a second actuating member rotates the fastening body in the release position. First and second magnetic elements with unlike poles pull the lever into the locking position.

Abstract: An arrangement for automatically removing a strip of dark meat from a fish fillet has a conveying unit for transporting the fish fillet from an inlet to an outlet area in a transport direction along a transport path. Starting from the inlet area, successively along the transport path, are provided: a first means for detecting dark meat; a first cutting apparatus for removing a middle partial strip of dark meat; a means for opening up the fillet such that cut surfaces of a ventral-side partial and of a dorsal-side partial strip of dark meat point upwards; a cutting unit for removing the partial strips, the cutting unit comprising second and third cutting apparatuses for removing the ventral and dorsal-side partial strips. A control device is connected to the detecting means and the cutting apparatuses, and all cuts are based on information from the detecting means. A corresponding method is provided.

Abstract: The present invention relates to a new method of producing a viscous, high protein, acidified, dairy product. The invention furthermore relates to new high protein acidified dairy product, to new protein powder and uses of the protein powder.

Abstract: The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, comprising C18:1 and C18:2 fatty acids, in an amount, based on the weight of the vegetable oil, of: C18:1 from 35 to 95 wt %, C18:2 from 1 to 50 wt %, Water, extract of Morus alba.

Abstract: A progressive shear emulsifier can include an outer body and an inner body. The outer body can have a central opening therethrough, an inlet, an outlet, and an inner surface along the central opening defining a first three-dimensional contour. The inner body can be positioned within the central opening and configured to rotate with respect to the outer body about an axis of rotation along the central opening. The inner body can have an outer surface defining a second three-dimensional contour that correlates to the first three-dimensional contour to form a material passage between the outer body and inner body. Rotation of the inner body within the outer body can create progressive amounts of shear across materials passing through the material passage, which can result in emulsified material. Conic transitions can create turbulent regions that mix the materials passing therethrough. Collective geometry can create conveyance and/or pumping of materials, which can be methylcellulose and free water.

Abstract: Disclosed is a vegetable fat composition comprising at least two different triglycerides comprising fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one of the triglycerides comprises C14-fatty acids. Additionally disclosed is a method of producing such a vegetable fat composition in addition to various uses of such a composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

Abstract: A method of refreshing roasted coffee, comprising the steps: providing a previously roasted coffee; mixing said previously roasted coffee with water, such that a mixture is created; and heating said mixture in a covered heat safe container via a heating device, such that a refreshed previously roasted coffee is created; and brewing said refreshed previously roasted coffee. The mixture may further comprise one or more flavors and the previously roasted coffee may be instant coffee, ground coffee, and/or whole bean coffee.

Abstract: A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour.

Abstract: A fondant press 10 for aiding food preparation comprises a first fabiform shaped side portion 16 and a second fabiform shaped side portion 17 which are angled relative to each other such that a planar lower surface 12 of the fondant press 10 is wider than a planar upper surface 11 of the fondant press 10; the upper and lower surfaces 11, 12 of the fondant press 10 have flanged rims 30, 31 which extend around the circumference of the side portions 16, 17 and are integrally formed with a first end portion 13 and a second end portion 14 of the fondant press 10 defining a pair of curved handles 20, 21 in the upper surface 11 of the end portions 13, 14; the lower surface 12 has a recess 15 formed within it for receiving a stamp.

Abstract: Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.

Abstract: An apparatus for the preparation of frozen confectionery products comprising a filling head (1) comprising one or more frozen confection inlets (3) connectable to a source of one or more frozen confections comprising one or more inclusions, a mixing chamber (4) and an outlet (2), a first housing (5) comprising a nozzle (6) is connectable to, and rotatable in relation to, the filling head outlet (2), and the outlet of the nozzle (7) has a cross section comprising a central section (8) and peripheral sections (9), wherein an annular shape (24) can be superimposed on the central section (8) and the diameter of the annular shape (24) has a ratio of from 3:1 to 6:1 of the longest length of the one or more inclusions, and the longest length of the one or more inclusions is from 2 mm to 10 mm. A process for the preparation of a frozen confection product comprising the foregoing apparatus and a product prepared according to the process.

Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

Abstract: The present invention is directed to sunflower protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The sunflower protein products of the present invention are obtained by extracting sunflower protein source with water to form an aqueous sunflower solution, at least partially separating the aqueous sunflower protein solution from residual sunflower protein source, adjusting the pH of the aqueous sunflower protein solution to a pH between about 1.5 to about 3.5 to solubilize the bulk of the protein and form an acidified sunflower protein solution then separating the acidified sunflower protein solution from the add insoluble solid material. The acidified sunflower protein solution may be dried following optional concentration and diafiltration to form a sunflower protein product, which may be an isolate.

Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.

Abstract: A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.

Abstract: Feed additive compositions and methods of using the additives to improve the performance of an adult animal are disclosed. Improved performance can include reducing maintenance nutrient requirements, improving growth performance, reducing the energy required for intestinal maintenance, reducing the energy required for weight gain, reduced morbidity, increasing growth rate, improving feed conversion, improving the average daily gain (ADG), improving the efficiency of nutrient utilization, increasing volatile fatty acid production, improving energy use from volatile fatty acids, increasing ending body weight, improved intestinal health, increased relative abundance of Bifidobacterium in the intestines, or combinations thereof.

Abstract: A feed for enhancing immunity of tilapia and preparation method thereof, wherein the feed includes 20-30 parts of rice chaff, 15-25 parts of earthworm powder, 10-15 parts of shrimp shell powder, 10-15 parts of sodium alginate, 5-10 parts of oyster shell powder, 5-10 parts of cyclohexanone, 10-15 parts of honeysuckle extract, 3-5 parts of Commelina communis extract, 3-6 parts of ?-1,3-glucan, 2-3 parts of flavomycin growth promoter, 1-3 parts of complex enzyme preparation, 5-8 parts of selenium methionine, 6-10 parts of distiller's grains, 1-3 parts of complex vitamins, 1-3 parts of complex trace elements and 2-3 parts of food attractant, in parts by weight.

Abstract: The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates: 5-65 wt. % of glucose; 0-65 wt. % of fructose; 0-50 wt. % of sucrose; 0.1-30 wt. % of maltose; 0.03-8 wt. % of maltotriose; 3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10; wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates. The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content. The invention further relates to a process of producing the aforementioned beverage.

Abstract: The invention discloses a method for the manufacture of a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur— and/or other preservation compounds, which includes the steps of providing a suitable beverage substrate to suitable processing vessel; of undertaking suitable treatment of the substrate within the processing vessel; of adding suitable plant material to the substrate prior to—and/or during and/or post suitable treatment to render a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds. The beverage substrate is of fruit and/or vegetable and/or grain origin.

Abstract: A micronutrient delivery system and method are disclosed. The micronutrient delivery system includes two or more beverages where each of the two or more beverages include carbonated water and nutraceuticals from one or more fruits or plants contained in the carbonated water. The two or more beverages contain different amounts of nutraceuticals.

Abstract: An improved carbonated beverage comprises adding ethyl benzoate or a coca leaf extract to a diet soda, in particular, a diet cola soda. An improved diet cola beverage comprises an extract of the coca leaf. Such improved beverages can additionally comprise sugar, glucose or an artificial sweetener. The extract of coca leaf plant may be decocainized, and provided in either liquid or powder form. One ratio of diet cola beverage product and the extract of the coca leaf plant is a ratio by weight of approximately 22:1 to 44:1 of beverage:extract.

Abstract: Described herein are stable protein solutions that have a pH of from about 3.5 to about 7.0 and are stable against precipitation of the protein, as well as methods of making such stable protein solutions, and beverages and beverages additives for human or animal consumption comprising such stable protein solutions. These stable protein solutions comprise a protein, a stabilizer, and a protein deamidating enzyme.

Abstract: Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

Abstract: A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element.

Abstract: A process of forming a treated clay composition, a process of decaffeination, and a treated clay composition are disclosed. The process of forming the treated clay composition includes providing a first solution of caffeine molecules and non-caffeine molecules, extracting the caffeine molecules to form a pretreatment solution, and bringing a clay composition into contact with the pretreatment solution to form the treated clay composition, on which at least one of the non-caffeine molecules is adsorbed. The process of decaffeination includes providing a solution of caffeine and non-caffeine molecules, and bringing the solution into contact with a treated clay composition. The treated clay composition includes organic molecules adsorbed on mineral layers of a clay. The organic molecules are non-caffeine molecules from a pretreatment solution.

Abstract: This application pertains generally to nutritional supplements comprising organic nutrients for consumption by a mammalian subject that supports and protects the immune system in a synergistic and complex way.

Abstract: Sweetener imitating sugar in its full profile—fullness, aftertaste, pleasantness of sweet taste, intensity of sweet taste, and the like. The sweetener consists of functional, synergic combination of three components: wort, thaumatin and stevioglycoside which forms the full taste profile of the sweetener of natural origin with low energy value and high sweetening capacity.

Abstract: Mogrosides containing non-glucose glycosides are provided herein. Compositions, including consumables comprising the novel mogrosides described herein, are also provided.

Abstract: The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Abstract: Provided are: a food/beverage product containing dietary fiber, vitamins, and a calcium source, the food/beverage product made by ameliorating off-flavors resulting from said nutritional ingredients; an agent for masking off-flavor in the food/beverage product; and a method for masking off-flavor in the food/beverage product. The food/beverage product contains stevia, dietary fiber, vitamins, and a calcium source. The agent for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking agent having stevia as an active ingredient. The method for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking method involving making the food/beverage product to be compounded with stevia. An acidic milk beverage is preferred as the food/beverage product.

Abstract: A method of automatically orienting symmetric and asymmetric food items, such as apples for example, is provided. Individual items of food are manipulated by a programmable manipulator within the view of one or more depth imaging cameras. Digital three dimensional characterizations of the surface of the food items are generated by the depth imaging camera or cameras and are utilized by a computer connected to the depth imaging camera or cameras to locate the stem and blossom of each food item. Asymmetric food items, such as apples with dropped shoulders as well as symmetric food items can be properly oriented and processed automatically.

Abstract: A roaster and method for roasting coffee beans is provided, and includes a drum that extends axially along a rotational axis, and a motor that rotates the drum about the rotational axis. A bean inlet port is located adjacent to a first end of the drum, and receives coffee beans to be introduced to the drum for roasting. A heater generates a heated gas by elevating a temperature of a gas to at least a roasting temperature, and a nozzle directs the heated gas generally toward the coffee beans within the drum while the drum is rotated by the motor. A collection bin adjacent to a second end of the drum collects the coffee beans exiting the drum after the coffee beans are roasted by the heated gas while traveling through the drum between the inlet port and the collection bin.

Abstract: A coffee bean roasting machine includes a roast chamber for accommodating coffee beans, a hot blast device for supplying hot or cool air to the roast chamber, and a collection chamber for collecting the outer skins of coffee beans. The collection chamber is in communication with the roast chamber and the bottom of the roast chamber includes a first bean outlet where a chamber door is set for open and close. Coffee beans can be easily taken out from the coffee bean roasting machine, without lifting up the whole roasting machine and tipping it over.

Abstract: The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.

Abstract: A product dispensing system, including a holder which contains a product to be dispensed, the holder having a product processing unit for processing and discharging product coming from the holder, wherein the product processing unit (PPU) is provided with a microfiltration device which is provided with a product entrance for supply of product, wherein the microfiltration device is connectable to a gas supply for supplying gas to the product during product discharge, wherein the microfiltration device is provided with a housing defining an interior processing space, wherein the processing space is separated by a tubular microfiltration element, having gas transmissive pores, into a gas supply space from a product feed-through channel, wherein the gas supply space is associated with a gas inlet of the housing and the product feed-through channel is associated with a product entrance of the housing, wherein the housing includes an exit for discharge of product provided with gas.

Abstract: A foamed product dispensing system that includes: a product dispensing machine configured to receive an exchangeable product container; and a product container configured to cooperate with the product dispensing machine after placement in the machine, wherein the product container contains a foamable product and is provided with a product processing unit including a frothing device having a product entrance for receiving product and a product exit for discharging product, and wherein the processing unit is connectable to a fluid supply for supplying gas to the product during product discharge.

Abstract: An intelligent control system and method of thin plate dryer for cut tobacco are provided. The system includes a factor searching and screening unit, a control unit, an early warning unit. The control unit adopts a dual-model control method and establishes a process parameter control model and an energy balance model, the control unit calculates the moisture discharge opening value in real time according to the dual-model; the early warning unit is configured to connected with the control unit, and send out an alarm information based on early warning signal. The present disclosure is designed to transform the traditional control into intelligent precision control, improve product quality, reduce product differences between batches and build an intelligent early warning function.

Abstract: There is disclosed a method of manufacturing a corrugated polymeric material web for an aerosol-generating article. Polymeric material pellets are first heated to form a p polymeric material melt. A polymeric material web is formed from the polymeric material melt, and the polymeric material web is then worked at an elevated temperature to form a corrugated polymeric material web. The corrugated polymeric material web is then wound onto a bobbin. A preferred polymeric material is polylactic acid.

Abstract: Vaping composition including: at least one vaping base composition; nicotine and/or a nicotine substitute suitable for vaping; at least one acid suitable for vaping; and optionally at least one flavouring suitable for vaping, characterized in that the acid is comprised in a certain concentration so that it tastes neutral.

Abstract: This disclosure provides a number of sequences involved in nitrogen utilization, methods of using such sequences, tobacco plants carrying modifications to such sequences, tobacco plants transgenic for such sequences, and tobacco products made from such plants.

Abstract: An encapsulated flavorant or artificial sweetener for use with smokeless tobacco and related products. The encapsulated flavorant or artificial sweetener comprises a core encapsulated with a lipid-based coating that provides stability when in contact with tobacco, yet releases flavor over time when the product is used. The core comprises a carrier, such as silica, tobacco, beet fiber, citrus fiber, artificial sweetener, or the like, coated or loaded with a flavorant. Flavor loading may be in the range of approximately 10% to 60%, by weight. Flavorants include, but are not limited to, methyl salicylate (oil of wintergreen), cinnamon (e.g., cinnamon oil), peppermint (e.g., peppermint oil), and spearmint (oil of spearmint).

Abstract: A capsule for delivery of a flavoring in water-pipe smoke is disclosed herein. The disclosed capsule includes a core bead of an inert material and a coating layer encapsulating the bead. The coating layer contains a flavoring, an absorbent-binder, a mist-maker, a sweetener, a thickener. The coating layer is configured to provide release of the flavoring, sweetener and of the mist-maker when heated.

Abstract: A paste for delivery of a flavoring in water-pipe smoke is disclosed herein. The disclosed paste is produced by mixing ingredients that include granules of an inert material, an absorbent-binder, a solvent, a mist-maker, and a flavoring. The paste is configured to release the flavoring and mist-maker when heated without melting of the paste.