Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

Abstract: A canola germplasm confers on a canola seed the traits of high protein content and low fiber content, wherein the canola plant produces a seed having, on average, at least 68% oleic acid (C18:1) and less than 3% linolenic acid (C18:3). The canola seed traits may also include at least 45% crude protein and not more than 18% acid detergent fiber content on an oil-free, dry matter basis. Certain embodiments further comprise one or more traits selected from the group consisting of reduced polyphenolic content and increased phosphorous content. In particular embodiments, the invention concerns canola plants comprising such germplasm and plant commodity products (e.g., seeds) produced therefrom. Canola plants comprising a germplasm of the invention may exhibit favorable seed composition characteristics that make them particularly valuable as a source for canola meal.

Abstract: According to the invention, there are provided novel canola cultivars, seeds of canola cultivars, to the plants, or plant parts, of novel canola cultivars and to methods for producing a canola plants produced by crossing the novel canola cultivars with themselves or another canola cultivar, and the creation of variants by mutagenesis or transformation of the canola cultivars. The novel canola cultivar(s) include canola plants having a desired trait that includes an oleic acid value of about 70% and a yield greater than about 2100 kg/ha, and oils canola seeds having an oleic acid content of greater than about 70% and an ?-linolenic acid value of less than about 3%.

Abstract: Provided are dried konjac having the contradictory elements of improved water-reconstitution properties and an effect to prevent degeneration when dried along with reduced calories and sugars and which can be anticipated to have blood sugar-suppressing effects, a manufacturing method therefor, and processed foods using said dried konjac.

Abstract: The invention concerns a method of producing aged garlic in which its antioxidation capability is significantly increased as compared to that of raw garlic which is used as a raw material for producing the aged garlic without reducing the essential effectiveness of garlic, S-arylcysteine that does not exist in raw garlic is generated, and the content of polyphenol is increased. The method of producing aged garlic according to the invention is characterized by comprising the steps of aging raw garlic with hot air at 40 to 90° C. for about 300 hours, naturally drying the resultant garlic for approximately 40 hours and then ageing the garlic with hot air at 20 to 30° C. for 30 to 50 hours again. In the step of aging the garlic with hot air at 40 to 90° C. for 280 to 320 hours, a plurality of pieces of the raw garlic is placed in a steel bin and then the steel bins are put into a container for aging.

Abstract: The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservatives. The process involves holding the produce in an aqueous immersion solution that includes a cellular stabilizing agent for a time sufficient to convert the produce into a heat durable piece and thermally processing the heat durable produce in the immersion solution. The use of additional ingredients as components of the immersion solution such as sweeteners, acids, salt, and preservatives are optional.

Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.

Abstract: The invention relates to feedstuff for economically useful animals such as, for example, chicken, pigs, calves and fish that are being raised. The inventive feedstuff contains functional additives. The feedstuff contains a pure finely divided cellulose additive and optionally a prebiotic additive.

Abstract: Raisins that have been formed by field drying of grapes and that have been exposed to rain during the drying process that has caused solids, particularly sand, to become embedded in the surface folds of the raisins, are cleaned of such embedded solids by spraying with a mixture of pressurized air and water applied through an atomizing nozzle, which achieves both washing and drying of the raisins. The same process is applicable to other agricultural products with wrinkled skins, and produces unusually effective results.

Abstract: A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.

Abstract: A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg.

Abstract: The present invention concerns a granulated powder containing at least one vegetable protein and at least one vegetable fiber, characterized in that it has a laser volume mean diameter D4,3 of between 10 ?m and 500 ?m, preferably between 50 ?m and 350 ?m, and even more preferably between 70 ?m and 250 ?m, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns a process for manufacturing this granulated powder as well as its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.

Abstract: The invention provides plants comprising transgenic event MON 88302 that exhibit tolerance to glyphosate herbicide. The invention also provides seeds, plant parts, cells, commodity products, and methods related to the event. The invention also provides DNA molecules that are unique to the event and were created by the insertion of transgenic DNA into the genome of a Brassica napus plant.

Abstract: Modulating in planta expression of a gene encoding WALLDOF, a transcription factor involved in plant cell wall biogenesis, results in increased cell wall deposition and higher plant biomass density.

Abstract: Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim 1) 50% of the particles have a size of 100-150 microns. The fine powder can be used in foodstuffs which are subsequently high pressure homogenized, such as smoothies and milk based beverages. Additionally, the fine powder can be added to yoghurts and other juices while retaining acceptable sensory characteristics.

Abstract: The present invention relates to a method for producing frozen and dehydro-frozen vegetables and fruits, wherein the method includes the method of cryogenically freezing the fruits or vegetables.

Abstract: A method and composition for osmotically dewatering a freshly cut fruit product and optionally infusing the fruit product to improve or alter the sensory characteristic of the fruit, particularly when the fruit is a pome fruit variety, such as an apple or pear. The dewatering composition can be used by the consumer or food service person to prepare ready to eat fresh-cut fruit slices that exhibit improved or unexpected sensory characteristics comprising a mixture of xylitol, dextrose, natural or organic flavoring agent and optionally, citric acid, ascorbic acid, or enzyme, and optionally infusing the fresh-cut fruit by treating the fruit with the dewatering composition directly applied to the cut surface, or by dipping the cut surface into the composition.

Abstract: Snacks comprising an organic sugar alcohol and methods for administering servings of fruits and vegetables are provided. In a general embodiment, the present disclosure provides a snack comprising an elongated container containing a composition including an organic sugar alcohol, and a powder such as, for example, a fruit powder, a vegetable powder, an energy powder or combinations thereof.

Abstract: Example embodiments relate to methods for obtaining stable avocado pulp powders having a long life shelf life at ambient temperature, without requiring the use of natural or synthetic preservatives. The example methods thereby enable the natural components of the pulp and the organoleptic properties of the fruit to be preserved. The powders can be used to obtain compacted products, such as tablets for food or cosmetic use. The example embodiments further provide dehydration methods for obtaining avocado pulp powders, in which the avocado pulp is dehydrated using microwaves and hot air flows simultaneously. Thus, powders with low water activities may be produced without adding preservatives, while eliminating unwanted enzyme activities specific to the fruit.

Abstract: A food product based on dehydrated fruit or vegetable, and a method and equipment assembly for its production thereof, and use of said product as a tidbit or snack or as an additional or complementary ingredient in meals or in various food products such as cereals. The food product is comprised of substantially dry clusters of dehydrated and puffed fruit or vegetable pieces having an appealing shape and size, a crunchy texture and a palatable consistence. To produce the product, prepared fruit or vegetable pieces are dehydrated and puffed, the pieces are then homogeneously mixed with a liquid binder suitable for human or animal consumption and formed into clusters by compression-molding; then the clusters are dried to the desired end moisture contents. The main part of the equipment assembly for producing the product is a cluster forming device.

Abstract: The invention provides, in one aspect, a method of producing a cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed. Preferred sugar-free, low calorie, and calorie-free products and cocoa beverages are also disclosed.

Abstract: A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fibre is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.

Abstract: A process for drying a particulate plant material for use in a food product is provided which includes the step of subjecting the particulate plant material suspended in a fluid stream to an elevated temperature to dry the particulate plant material. The invention also provides food products comprising said dried particulate plant materials.

Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.

Abstract: A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without burning to form crispy pepper chips.

Abstract: The present invention relates to a process for preparation of expanded finger millet, a ready-to-eat product with versatile food uses.

Abstract: The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

Abstract: The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.

Abstract: A long shelf-life, high moisture content cereal product is provided that can contain an acid-stable milk protein and at least about 45% total water content by total weight of the cereal product.

Abstract: Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.

Abstract: In a process for manufacturing sun-dried tomatoes, sliced tomatoes are soaked in a batch formulation of vinegar at a ratio of four pounds of tomatoes to one gallon of vinegar. The vinegar-soaked tomato sections are dehydrated at 130° F. for sixteen hours. The dehydrated tomato sections are then placed in a sunlight environment and the moisture content is reduced to a range of fourteen percent to twenty-two percent.

Abstract: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

Abstract: A reduced-step method of producing puffed fruit pieces is provided. The invention is a two-part drying process, where the fruit is oven baked and then popped. The crispy fruit pieces can be flavored using flavorings. From the novel infusion-free and reduced step process the fruit pieces contain nutrients of their fresh fruit essence, making them a healthful and desirable snack. The method includes drying fruit pieces in a wind oven until a specified moisture-content of the fruit pieces are reached, then storing the fruit pieces in a refrigerated environment. The chilled fruit pieces are flavored, and then dehydrated in a low-pressure dehydration chamber until the fruit pieces change from a first state to a second state, and immediately packaged in a nitrogen-filled hermetically sealed package.

Abstract: Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to 84.

Abstract: A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.

Abstract: A process for preparation of food snack comprising steps of soaking raw cereals in water, boiling, freeze drying followed by addition of dry ingredients. A process for preparation of vegetable preparation comprising steps of boiling of vegetable/cereal followed by freeze drying and addition of dry ingredients. A process for preservation of vegetables comprising steps of soaking, blanching/boiling and freeze drying followed by application of a layer. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. The ingredients are freeze, dried wherever required.

Abstract: Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) preparing a paste of the heat-treated vegetables that are immersed in the sugar solution; d) shaping the paste into the original shape of the vegetables; e) spreading or coating a material having a similar color to the peel color of the original vegetables onto the surface of the shaped paste; and f) drying the spread or coated shaped paste.

Abstract: A nutritious food product, made with cooked, seasoned and dehydrated prickly pear pads, and a method for its production. The resulting product has the appearance of an appetizer made of cured meat, but with improved taste and appearance, free of hormones or animal fat. The product of the present invention has a long shelf life and does not require either preservatives or refrigeration, making it an ideal appetizer or snack. The resulting product provides the consumer with the benefits of the prickly pear and also is economically affordable.

Abstract: The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simple and cost efficient way.

Abstract: A composition for human or animal consumption for supplying folate which includes a natural isomer of reduced folate, such as (6S)-tetrahydrofolic acid. 5-methyl-(6S)-tetrahydrofolic acid, 5-formyl-(6S)-tetrahydrofolic acid, 10-formyl-(6R)-tetrahydrofolic acid, 5,10-methylene-(6R)-tetrahydrofolic acid, 5,10-methenyl-(6R)-tetrahydrofolic acid, 5-formimino-(6S)-tetrahydrofolic acid, and their polyglutamyl derivatives is disclosed. Such compositions include multivitamin preparations (with or without minerals and other nutrients); breakfast foods such as prepared cereals, toaster pastries and breakfast bars; infant formulas; dietary supplements and complete diet and weight-loss formulas and bars; animal feed (for example pet foods) and animal feed supplements (such as for poultry feed). The amount of the natural isomer of a reduced folate in a composition for human consumption can range between about 5% and about 200% of the daily requirement for folic acid per serving or dose.

Abstract: A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90% in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit.

Abstract: The invention relates to a process for thickening a product by adding a mixture of PME-deactivated and non-PME deactivated vegetables or fruits to the product, as well as to a product and a thickening agent comprising that mixture and their preparation.

Abstract: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

Abstract: The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.

Abstract: The object of the present invention is a novel fruit and vegetable transformation process for the production of hypoallergenic industrial derivatives in pieces (cubes, slices, segments etc.), intended mainly for individuals with OAS (Oral Allergy Syndrome) following the consumption of fresh products and/or the traditional industrial derivatives thereof, but also for general consumption in order to prevent sensitisation in atopic patients. In a second aspect, the present invention also relates to products that can be obtained by means of said process.

Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

Abstract: Citrus fiber is recovered from citrus vesicles to obtain a food additive for beverages, baked goods, meat or meat emulsions, confectionary, jams and jellies, dairy products, dressings, energy bars, and the like. Citrus vesicles optionally are washed with water, and water washed vesicles are recovered. The vesicles are contacted with an organic solvent to obtain organic solvent washed vesicles. The organic solvent washed vesicles are desolventized and dried citrus fiber is recovered.

Abstract: A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months.

Abstract: A process for drying tomatoes which produces higher yielding dried tomatoes having improved color and flavor without the use of preservatives and sulfur dioxide is provided. Generally, the process includes chilling or freezing tomatoes, infusing the tomatoes with an infusion solution, and then drying the tomatoes. The tomatoes may be cut into two or more pieces, bruised or abraised before infusion.

Abstract: A method for producing amorphous insoluble cellulosic fiber gel, preferably in the form of a dietary fiber gel, and an aqueous product comprising soluble cellulose for use as an adhesive component from the fiber-containing by-products from a variety of grain manufacturing processes is described. The treatment of the fiber residue in the presence of alkali and mechanical shear produces a slurry containing amorphous insoluble cellulosic fiber. The slurry can be further processed to improve color attributes. The amorphous insoluble cellulosic fiber can be separated from the slurry to produce a dietary fiber gel. Water and solute are separated from a liquid component of the slurry. The solute can be yielded as an aqueous product that contains soluble cellulose and can be used as an adhesive component. The recovered water can be recycled within the method so as to reduce waste disposal.