Abstract: A food processing system and a method, includes: an overhang rail system having a plurality of spaced apart shackles designed for carrying carcass parts such that the carcass parts are at least partly freely hanging, a re-positioning apparatus having an engagement structure selectively moveable by a moving mechanism, and at least one food processing device for performing at least one food processing step on the carcass parts while the carcass parts are conveyed past the at least one food processing device. The plurality of spaced apart shackles and the engagement structure move in a synchronized manner. The engagement structure is configured to engage the carcass parts at a position different from the carrying position of the shackle and adjusting the angular position relative to a vertical axis from an initial angular position to a pre-defined angular processing position.

Abstract: A system and a method for automatic transfer of a carcass or carcass parts suspended from a first carrier to being suspended from a second carrier where at least one of the carriers is tilted at least during a part of the transfer. 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, for example a Euro Hook or a modified Euro Hook. The second carrier may be a single carrier, for example a Euro Hook, or a modified Euro Hook carrier.

Abstract: A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

Abstract: A feedback-based device for nucleation control is provided. A supercooling tray is sized to hold an object. Field generators include at least one magnet or transducer positioned with respect to the supercooling tray and a pair of electrodes located on opposite sides of the supercooling tray. One or more feedback sensors are configured to determine characteristics of the object at one or more spatial locations at multiple time points and each feedback sensor includes one of a reflectivity, electrical, acoustic, or hyperspectral sensor. A controller is configured to determine supercooling parameters based on the characteristics determined at the multiple time points and to control application of a field directed at the object by the field generators based on the supercooling parameter.

Abstract: The present invention pertains to an apparatus and method for curing plant matter. The apparatus and method provides for efficiently and effectively curing plant matter, creating a simple and cost-effective solution to address the need for individuals and small entities to cure plant matter. Plant material is placed within a cylindrical housing with a false bottom, a lid is placed on the cylindrical housing and fresh air is cycled into the cylindrical housing, via a pump, to remove the stale air trapped inside and replace it with fresh air. The periodic cycling of fresh air into the chamber provides for a more refined and higher quality product.

Abstract: The present invention relates to a frozen enzyme formulation comprising an enzyme. According to another aspect the present invention relates to a starter culture comprising a frozen enzyme formulation and frozen lactic acid bacteria pellets, wherein the frozen enzyme formulation pellets and the frozen lactic acid bacteria pellets are separate pellets or wherein the enzyme and the lactic acid bacteria are in the same pellets. According to yet another aspect the present invention relates to a method for the production of a frozen enzyme formulation. According to another aspect, the present invention relates to the use of the frozen enzyme formulation.

Abstract: The present invention relates to a novel process for preparing an isolate of cationic whey proteins containing high purity lactoferrin.

Abstract: The present invention provides a breast milk structured lipid simulating the composition of triglycerides and the method for preparing the same. The breast milk structured lipid exhibits a similarity of over 90% to breast milk lipid, including the contents of less than 0.3 mg/kg of esterified propenyl glycerol, less than 0.5 mg/kg of chloropropanol esters, and less than 0.3 g/100 g of trans fatty acids. The final product of the present invention exhibits a composition highly similar to breast milk while also meeting the requirements of the national food safety standard GB30604-2015.

Abstract: A subject of the present invention is to provide a method capable of simply accelerating solidification of oil and fat and to provide a solidification accelerator used in the solidification acceleration method. It is found that solidification of object oil and fat is accelerated only by adding a silicate having a fatty acid adsorption capability and a free fatty acid to oil and fat to be solidification-accelerated, and the present invention has been completed.

Abstract: The present invention relates to a tea composition. In particular, the present invention relates to an iron fortified tea composition. Accordingly, the present invention provides a tea composition comprising; a) a micronized iron compound; b) a first polysaccharide comprising maltodextrin; c) a second polysaccharide comprising gum arabic; and, d) a leaf tea product.

Abstract: An object of the present invention is to provide a solid composition that provides excellent green laver aroma when added to a medium such as water. In the solid composition, dimethyl sulfide and 1-penten-3-one are incorporated, and a weight ratio of dimethyl sulfide content to 1-penten-3-one content is adjusted to not less than 120.

Abstract: The invention concerns a method to roast coffee beans in a roasting system (10), said system comprising: —a roasting apparatus (2), and —a smoke treating unit (3) configured to treat the smoke produced by the roasting apparatus, said smoke treating unit comprising at least an electrostatic precipitator (222), wherein, during each roasting operation implemented in the roasting apparatus, the method comprises the steps of: —monitoring the voltage at the ionization wires and/or to the voltage at the electrodes along the time of the roasting operation, —comparing the monitored voltage to a pre-determined upper voltage threshold V1 and to one pre-determined lower voltage threshold V2, and —if, during a period of time ?t of the roasting operation, the monitored voltage is inferior to said pre-determined upper voltage threshold V1 while being superior to said pre-determined lower voltage threshold V2, then displaying a cleaning status requirement.

Abstract: The invention concerns a method to roast coffee beans in a roasting system, said system comprising: —a roasting apparatus (1), and —a smoke treating unit (2) configured to treat the smoke produced by the roasting apparatus, said smoke treating unit comprising at least an electrostatic precipitator (222), said electrostatic precipitator comprising at least one cell, said cell comprising ionization wires, collecting electrodes and repelling electrodes and said ionization wires being supplied with an electrical power in order to apply a high voltage V to the ionization wires, wherein, during each roasting operation implemented in the roasting apparatus, the method comprises the steps of: —monitoring the voltage V at the ionization wires and/or the electrodes along the time of the roasting operation, —if the monitored voltage becomes inferior to a pre-determined voltage threshold V0 during a period of time of the roasting operation, and —if said period of time, where the monitored voltage V is inferior to said lo

Abstract: Protein-enriched marshmallow formulations providing average adults with enough protein to maximize muscle-protein synthesis and nutritional ingestion processes for about 3-hour periods of time. Also, such marshmallows formulations can effectively absorb and deliver a variety of combinations of fortified water-soluble and/or fat-soluble vitamins and minerals nutritionally beneficial to humans of all ages.

Abstract: Methods for making a storage stable bulk gummy form that is a meltable precursor for making individual serving gummies are disclosed, as well as methods for making individual serving gummies from a meltable and storage stable bulk gummy form.

Abstract: An ice cream freezer comprising an elongated housing having a jacket and an interior space in which a dasher with a rotatable hollow cylinder body is arranged, the cylinder body comprising a scraper blade arranged along the periphery of the cylinder body, an inlet located before the scraper blade for allowing ice cream mixture to enter an inside of the cylinder body, and an outlet located after the scraper blade for allowing ice cream mixture to leave the inside of the cylinder body, wherein the inlet comprises a lead surface that has a lead angle of at least 3° for pushing the ice cream mixture in the axial direction of the cylinder body.

Abstract: A plant-based proteinaceous binder ingredient that is a disturbed-coagulum can be manufactured with disrupting-coagulation treatment described in the application. The binder ingredient improves the handling properties of intermediate products including textured vegetable proteins manufactured using low-moisture protein texturization extrusion. The resulting end-products (formed meat-replacement food products that are meat imitates) show an improved mouthfeel and are highly resistant to bending and suitable for transport. This is believed to relate to a novel self-encapsulated proteinaceous structure of the binder that is assumed to open when being mixed with a sufficiently high mixing power.

Abstract: Embodiments described herein are related to a plant-based food product that can be used as an alternative to seafood, such as salmon, tuna, squid, yellowtail, sea bream, shrimp, crab, and scallops. The plant-based seafood products can have a similar texture and flavor as seafood but contain no seafood meat. In some embodiments, the plant-based food product is a vegetarian product.

Abstract: The present disclosure relates to the reduction of methane production in ruminants. In particular, the disclosure relates to solid and semi-solid compositions for administration to a ruminant comprising a substance capable of inhibiting the production of methane in vivo in the ruminant. The disclosure also relates to controlled release boluses, animal licks, and animal feeds comprising solid and semi-solid compositions comprising a substance capable of inhibiting the production of methane in vivo in a ruminant. The disclosure further relates to methods of orally administering boluses capable of inhibiting the production of methane in vivo in a ruminant to ruminants and methods of orally transferring substances capable of inhibiting the production of methane in vivo in a ruminant to ruminants. In addition, the disclosure relates to viruses capable of inhibiting archaea that produce methane in vivo in a ruminant.

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: The present invention relates to fermented beverages and methods of making the same.

Abstract: Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include a thermolabile EforRed variant polypeptide. The pigment compositions provide a pink and/or red color to a meat substitute composition that transitions to a brown color after cooking. For example, the thermolabile EforRed variant may have a sequence at least 80% identical to SEQ ID NO:1 and include (i) an XYG chromophore tripeptide and (ii) a mutation at a position selected from the group consisting of phenylalanine (F) 68, threonine (T) 102, aspartate (D) 119, D130, alanine (A) 139, F163, F206, A214, and combinations thereof relative to SEQ ID NO:1.

Abstract: A solid food including 90 mass % or more of a water-soluble component, wherein the water-soluble component includes 60 mass % or more of carbohydrates when the mass of the solid food is 100 mass %, the solid food has a porosity of 17-35% (inclusive), and the solid food disintegrates in 5-65 seconds (inclusive) according to disintegration testing using an oral fast-disintegration measurement device; and a method for manufacturing a solid food, including steps for obtaining raw material granules using a raw material that includes a carbohydrate and a binder liquid, drying the raw material granules in an environment at a temperature of 10-60° C. (inclusive) to obtain dry granules, compressing the dry granules to obtain a solid compressed article, moistening the solid compressed article to obtain a moistened compressed article, and drying the moistened compressed article in an environment at a temperature of 10-60° C. (inclusive) to obtain a dry compressed article.

Abstract: Provided herein are compositions and methods of producing ultra-high protein (UHP) soy flour and texturized UHP soy flour. The UHP soy flour can be made from soybeans that have a greater protein than the protein content in a corresponding commodity soybean. The UHP soy flour can be expeller pressed UHP soy flour that contains greater than 56 wt. % protein, 1-15 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The UHP soy flour can alternatively be a solvent extracted UHP soy flour that contains greater than 60 wt. % protein, 0.1-5 wt. % fat, 1-10 wt. % fiber, and 1-20 wt. % sugar on a dry matter basis. The expeller pressed or solvent extracted UHP soy flours can be used to produce a texturized UHP soy flour that contains greater than 56 wt. % protein, 0.5-3 wt. % fat, and 2-6 wt. % fiber on a dry matter basis.

Abstract: The invention relates to a heat-stable fermented white lentil beverage and process for preparing the same.

Abstract: The present invention provides a meat-like processed food product including a textured vegetable material as a substitute for meat, the meat-like processed food product comprising a dough prepared from an oil-in-water emulsion gel containing methyl cellulose, ensuring high yield during heating, and having a good meat-like texture. In this invention, a meat-like processed food product free of animal raw materials can be manufactured by the steps of: (A) preparing an oil-in-water emulsion containing at least an oil/fat, methyl cellulose, and water; (B) preparing a dough by mixing the emulsion prepared in (A) with a textured vegetable material, insoluble dietary fiber, and citrus fiber; and (C) forming and then heating the dough prepared in (B) into a meat-like processed food product. The insoluble dietary fiber preferably has an average fiber length of 20-300 ?m, and is further preferably bamboo fiber.

Abstract: The present disclosure provides plant-derived protein-rich concentrates for use as a plant-based whole egg and/or egg-white substitute in various industries including food preparation, pharmaceuticals, and cosmetics. Specifically, the disclosure is directed to a method of manufacturing cowpea-derived protein-rich concentrates and also provides edible compositions comprising the said protein-rich concentrates. The plant-based substitute of the present disclosure overcomes the deficiencies in the art by alleviating the disadvantages associated with the use of normal eggs.

Abstract: a savoury flavour concentrate from seaweed provides for umami and meaty notes when added to savoury food product. The concentrate can be used for the preparation of flavour products or can be added as such. Also described is a process for the preparation of the concentrate from seaweed by boiling seaweed, removing it from the boiling water, and further concentrating the remaining liquid.

Abstract: The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented beverages, as well as other alcoholic and non-alcoholic beverages such as seltzers, flavored waters, and teas where a hop-derived flavor and aroma is desired. The aqueous essence compositions are comprised of compounds that are naturally present in hops or in beer and/or result from processes that occur during brewing or in the aqueous processing of hop cones, hop pellets, or other solids separated from the hop plant (Humulus lupulus). The present invention also relates to the process by which aroma and flavor components are released and isolated from hops in a process that involves steam stripping, concentration, and collection of valuable aroma- and flavor-active hop constituents.

Abstract: The present invention relates to a method for producing a strawberry pepper seasoning produced using an anchovy sauce, malted rice and rice syrup and a strawberry fermented solution for added tastes instead of salt, fermented soybean powder, and malt, which have been generally used in the production of red pepper paste, and a strawberry pepper seasoning produced by the method.

Abstract: The present invention relates to compositions and methods that utilize dietary electrolyte salts to improve the flavor of high-potency sweeteners and to enhance the synergistic effects between high-potency sweeteners and carbohydrate sweeteners. Specific dosage levels of dietary potassium and sodium have been discovered that correct the flavor deficits of existing high-potency sweeteners related to off-flavor, after-taste, thin mouth-feel, and loss of sweetness at high doses. In addition, these dosage levels of dietary electrolytes amplify the synergy between high-potency sweeteners and trace quantities of carbohydrate sweeteners. Consequently, electrolyte-enhanced sweetener compositions elicit sweetness, flavor, and mouth-feel profiles nearly indistinguishable from pure sugar. These compositions possess negligible calories and are compatible with a wide range of foods, beverages, serving, and preparation conditions and with food labels related to natural, organic, GMO free, allergen free, and gluten free.

Abstract: An object of the present invention is to provide a novel method for enhancing salty taste. The present invention provides a salty taste-enhancing agent for use in a food containing salt, which contains adenylic acid or a salt thereof acceptable for foods, and an organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid or a salt thereof acceptable for foods.

Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: Synthetic nutritional compositions tailored for Chinese infants comprising 3?-SL and 6?-SL in concentrations reflecting those found in human milk produced for infants from the same regional location.

Abstract: An adapter assembly for a food product printer having a plurality of beverage capsule holders and aa adapter for coupling to a print positioning arm of the food product printer. Each beverage capsule holder has an interior cavity configured to receive a beverage capsule therein, an open top for exposing a print surface of the beverage capsule received therein and a perimeter support surface positioned on an exterior surface thereof and extending outwardly therefrom, the perimeter support surface spaced apart vertically from a base of the beverage capsule holder. The adapter is configured to receive and hold the base of the beverage capsule holder such that the beverage capsule holder is retained in an upright position and at the adapter.

Abstract: A pouched product (1) for oral use comprising a liquid permeable cover material (2) enclosing a filling material (3), the filling material comprising a particulate material consisting of water insoluble particles and one or more water-soluble components in addition to the particulate material. The particles (4) of the particulate material have a particle density and a bulk density, the particle density being in the range of from 0.9 g/cm3 to 2.0 g/cm3 and being at least 1.4 times greater than the bulk density of the particulate material. The filling material has a pre-use moisture content of from 1% by weight of the filling material to 35% by weight of the filling material (3) and is free from tobacco material or comprises tobacco material in an amount within the range of from 0.05 wt % to 10 wt % based on the total weight of the filling material.

Abstract: An example embodiment includes a tongue includes a forming surface of a forming channel, the forming channel configured to enable the shaping of shredded material into a desired form as a shredded material is drawn through the forming channel and an arrangement to introduce at least a portion of a web component adjacent a portion of the forming surface such that the introduced web component portion may be operative upon the drawn shredded material as a source of additional drawing action. The tongue may include an arrangement to draw a moving web into the tongue through a channel that converges with the working surface of the tongue, whereby the moving web is interposable between a moving column of shredded material and the first surface portion of the working surface to reduce friction. The tongue may further comprise an arrangement comprising a scalloped surface portion along the working surface of the tongue.

Abstract: A device for burning smoking material and inhaling the resulting smoke is disclosed. The device can include a tubular member formed from a dried leaf having an internal elongated cavity extending from an open end to a closed end. The elongated cavity can be configured to receive a smoking material. The smoking accessory can include a filter disposed within dried leaf and defining the closed end. The filter can have a recess formed in a surface of the cylindrical body along a curved face extending from the first end to the second end, the recess extending radially into the cylindrical body. The smoking accessory can include a capsule containing a flavoring agent disposed within the recess.

Abstract: Wrapping materials are disclosed that are particularly well suited for producing roll-your-own smoking articles. In one aspect, the wrapping materials can be made from extracted Cannabis materials optionally combined with web building fibers. The extracted Cannabis materials are comminuted to a median particle size of generally less than about 120 microns, such as less than about 80 microns. At least one gum is incorporated into the wrapping material for producing a wrapping material with enhanced strength, very smooth surfaces, and excellent self-adhering properties.

Abstract: An aerosol generation device having a smokeless function and an aerosol-generating article used therewith are provided. The aerosol-generating article according to some embodiments of the present disclosure may include a tobacco rod which includes a first filter segment, a second filter segment, and a cavity segment. Here, the cavity segment may be filled with tobacco granules. Since content of moisture and/or content of an aerosol-forming agent in the tobacco granules is lower than that in other types of tobacco materials, generation of visible smoke can be significantly reduced. Also, accordingly, the smokeless function of the aerosol generation device can be easily implemented.

Abstract: A non-combustion heating type flavor inhaler according to the present invention is provided with: an electrical heating type device provided with an inductor for electromagnetic induction heating; and a non-combustion heating type flavor inhalation article. The electrical heating type device is provided with the inductor for electromagnetic induction heating, a power source that supplies operation power to the inductor, a control unit for controlling the inductor, and a heating chamber into which the non-combustion heating type flavor inhalation article can be inserted via an insertion slot. At least two protrusions for securing the non-combustion heating type flavor inhalation article that has been inserted into the chamber are provided on side walls that form the cavity of the chamber, and the height of these protrusions from the side walls is 0.3-2.0 mm, inclusive.

Abstract: A capsule for a heat-not-burn (HNB) aerosol-generating device may include a housing and a heater within the housing. The housing has interior surfaces defining a chamber configured to hold an aerosol-forming substrate. In addition, the housing has exterior surfaces constituting a first face, an opposing second face, and a side face of the capsule. The first face and the second face of the capsule are permeable to an aerosol. The heater has a first end section, an intermediate section, and a second end section. The first end section and the second end section of the heater may be external segments constituting parts of the side face of the capsule. The intermediate section of the heater is an internal segment disposed within the chamber of the housing.

Abstract: An aerosol-generating system is provided, including an aerosol-generating device for simultaneously generating an aerosol from first and second aerosol-forming substrates, the device including a device housing defining: first and second substrate receiving portions to respectively receive the first and the second substrates; a primary airflow path extending through the first portion; and a secondary airflow path extending through the device such that, in use, the secondary airflow path is in fluidic communication with the second substrate received in second receiving portion, the secondary airflow path merging with the primary airflow path at a junction downstream of the first portion; an aerosol-generating article including the first substrate and being receivable in the first portion; and a cartridge including the second substrate and being receivable in the second portion, the article defining a rod and an exterior wall of the rod including a fluid-permeable portion downstream of the first substrate.

Abstract: The method includes establishing a housing defining chambers, the chambers including a first chamber and a second chamber, each of the chambers being configured to accept a consumable, and configuring a mouthpiece to be selectively connected to the housing on an end of the chambers in at least a first position or a second position, the first position aligning an inlet opening of the mouthpiece to direct at least one first airflow in a first direction through the first chamber and in a second direction through the second chamber, the second position aligning the inlet opening of the mouthpiece to direct the at least one first airflow in the first direction through the second chamber and in the second direction through the first chamber, the first direction and the second direction being substantially opposite directions.

Abstract: A universal cap assembly that is designed to fit most variations of pen-type e-cigarettes, that is quick and easy to use, and that provides visual and/or tactile clues as to the type of liquid contained in the e-cigarette to which the cap is paired and that creates the illusion that the e-cigarette device is a common ink pen or marker.

Abstract: An aerosol generating device includes a main body configured to receive an aerosol generating article. The main body includes an outer casing, an inner casing (20), and an inner cover. The inner cover is secured to a periphery of the inner casing to define a space between the inner surface of the inner cover and an inner surface of the inner casing. The aerosol generating device further includes an outer cover positioned over the inner cover and having an inner surface and an outer surface. The outer surface of the outer casing and the outer surface of the outer cover define an external surface of the aerosol generating device, and a periphery of the outer cover contacts a periphery of the outer casing so that the outer surface of the outer cover lies substantially flush with the outer surface of the outer casing to define a continuous external surface.

Abstract: A flavor inhaler includes a first component; and a second component detachably connected to the first component. One of the first and second components includes a first engaging part and a second engaging part for engaging the other of the first and second components. The first engaging part engages the other of the first and second components in a different way from the second engaging part. The first engaging part is provided on a first side in one of the first and second components and the second engaging part is provided on a second side opposed to the first side.

Abstract: An atomizer includes an e-liquid tank and a seal member. The e-liquid tank includes an e-liquid chamber and the seal member seals the e-liquid chamber. The seal member includes at least one e-liquid inlet unit including an elastic material that is penetrable by a sharp object and is restorable to its original shape after the sharp object is removed.

Abstract: Vaporizer cartridges for vaporizer devices are disclosed herein. In one exemplary implementation, the cartridge can include a vaporization channel configured to allow fluid to pass therethrough from the atomizer to the outlet. The vaporization channel includes a plurality of channels, in which at least one channel is a grooved channel defining a fluid passageway extending from a first end to a second end, and the grooved channel having a plurality of grooves extending in a direction along the fluid passageway. Vaporizer devices are also disclosed herein.

Abstract: A cartridge for a stick-shaped aerosol-generating article is provided, the article being for an inductively heating aerosol-generating device, the cartridge including: a vaporization chamber at a distal end portion of the cartridge to vaporize aerosol-forming liquid; a reservoir chamber proximal the vaporization chamber to store the liquid; a liquid-conveying susceptor arrangement to convey the liquid from the reservoir chamber into the vaporization chamber and to be inductively heated with the device in order to vaporize the liquid within the vaporization chamber; a vapor-conveying conduit providing a fluid communication for vaporized liquid from the vaporization chamber to a region proximal the reservoir chamber; a septum forming a common wall of the vaporization chamber and the reservoir chamber, the septum including a filling hole for filling the liquid into the reservoir chamber via the vaporization chamber; and a plug-shaped distal end cap forming a distal end wall of the vaporization chamber.