Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.

Abstract: A co-extruded filled dough product comprises a dough shell casing and a filling material co-extruded with the dough shell casing. The filling material includes greater than about 40% of a particulate component and less than about 60% of a sauce component. The sauce component has a Bostwick consistency greater than about 7 cm and can be, e.g., a cheese-based sauce or a tomato-based sauce. A method of producing a filled dough product comprises co-extruding a dough shell casing and a filling material. A system for producing a filled dough product comprises a dough shell casing extruder die for forming a dough shell casing and a filling material die configured to extrude a filling material within the dough shell casing.

Abstract: Described herein is a food composition that is suitable for use as a filling or topping for a shelf stable snack. The food composition includes an oat flour in an amount of 30-50%, a fat component that includes a shortening and an oil, sugar, a total moisture content of 2.5-5%, and a water activity of less than 0.58. The food has an extended shelf life at room temperature and resists moisture migration despite containing a significant amount of oat flour, which has a moisture content of 6-10%.

Abstract: A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

Abstract: A packaged food product includes a container having therein a cup for a food ingredient, at least one dough product and a plastic separator interposed between the cup and the at least one dough product. The separator seats upon a rim of the cup and includes a peripheral side surface in frictional engagement with an inner sidewall of the container. The separator has a convex or dome shape when initially inserted into the container but, when the dough product(s) proof within the container, forces applied to the separator from the developed pressure cause the separator to flatten while radially expanding in order to establish an effective frictional fit with the sidewall of the container. An underside of the separator can optionally include reinforcing ribs.

Abstract: A stabilized carton having four sides, a bottom and a top with improved structural stability is formed by cutting a notch in one of the lower major flaps and imprinting an embossment into a lower minor flap. The first and second lower minor flaps and the first and second lower major flaps are then folded, forming the bottom of the carton. The embossment is fitted into the notch, providing enhanced stability to the carton. Cut sections formed on a fold line of the flaps and a lower major flap that extends across the bottom of the carton also stabilize the carton.

Abstract: A packaged food product includes a container having therein a cup for a food ingredient, at least one dough product and a plastic separator interposed between the cup and the at least one dough product. The separator includes a main body portion seated upon a rim of the cup, with the main body portion having a peripheral side surface in frictional engagement with an inner sidewall of the container. The separator also includes a column support extending from the main body portion and abutting a bottom of the cup. In a preferred embodiment, the column support takes an inverted frustoconical shape and is hollow, thereby enabling multiple separators to be nested for shipping and storing purposes. When the dough product(s) proof within the container, forces applied to the separator from the developed pressure are transferred through the main body portion and the column support to the bottom of the cup.

Abstract: Described herein is a food that is suitable for use as a filling or topping for a shelf stable snack. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a stabilized nut butter spread despite being resistant to melting and deformation during shipping, handling, and storage.

Abstract: Food compositions having a milk ingredient and steam-treated uncooked grains are described. The compositions provide a convenient alternative to overnight oats. The food compositions preferably include yogurt and uncooked steam-treated oats, which form a food product that has a shelf stability at 4° C. of at least 60 days. Methods of making and using such food compositions are also described wherein the grains are treated with steam just before being mixed with the milk ingredient.

Abstract: A shelf stable hard tortilla shell includes a type 4 resistant starch (“RS4”) ingredient, a soluble fiber, a fine corn bran, corn masa, a plant-based protein. The shelf stable tortilla shell has a net carbohydrate content of less than 25% by weight of the tortilla shell and a moisture content of about 3% to about 11% by weight of the tortilla shell. The shelf stable tortilla shell optionally includes a fold support composition, coarse corn bran, corn grits, flavorant, coloring agent, and/or oil. A method of making a shelf stable tortilla shell includes providing a dough, forming the dough into a sheet and cooking (e.g., baking and/or frying) the sheet to form a hard taco shell, tostada or chip. The method can include gelatinizing at least some of the starch in the corn masa or in the corn bran.

Abstract: The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

Abstract: A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.

Abstract: A quality control apparatus employed in a production line for sticky products in roll form is effectively positioned following a product rolling operation and functions to assure that adjacent rolled products are not conjoined as the products proceed toward a packaging operation. The separating apparatus includes a holding mechanism and a breaking mechanism. During production of the rolled products, the products are directed to the apparatus whereat any conjoined products are automatically separated, with the holding mechanism maintaining a first one of the conjoined products in a first orientation while the breaking mechanism forces a second one of the conjoined products to be reorientated, basically pivoting the second conjoined product relative to the first product, which results in the conjoined products being broken apart. In one form, the apparatus is positioned to separate conjoined products at a transfer region of the products from an upper conveyor to a lower conveyor.

Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content that includes canola protein, and having a rough exterior appearance. Methods for making an extruded piece include processing, under extrusion conditions, a composition that includes a combination of a protein that includes canola protein, a structural ingredient, water, and an oil, and extruding through an extruder die assembly that exposes the composition to irregular flow prior to exiting the die assembly.

Abstract: Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

Abstract: A food container includes a main plastic body terminating in an upper rim having a ledge portion, a resealable cap configured to seal against the ledge portion when snap-connected to the upper rim and an externally visible tamper indicator integrated into the container body below the upper rim. The cap includes an opening tab which, upon initially opening the container, is lifted to break one or more frangible connections with the tamper indicator. When the food container cap is presented for sale, the tamper indicator is clearly visible to a consumer. When the cap is completely removed, the tamper indicator radially projects from the container body. The cap can be used to selectively reseal the main body upon seating the seal portion on the ledge portion and snap-connecting the cap to the upper rim.

Abstract: A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose, 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.

Abstract: Described herein is a food that is suitable for use as a filling or topping for a shelf stable snack. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a stabilized nut butter spread despite being resistant to melting and deformation during shipping, handling, and storage.

Abstract: A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.