Abstract: Soy-containing beverage comprising an aqueous liquid containing deflavored soy protein material are provided. Especially preferred beverage include flavored soymilk beverage and soymilk smoothies.

Abstract: A process for grinding low-moisture processed food in a single unit operation in a continuous, short-duration manner. Grinding may be effected without the need for moving mechanical parts. The granulated food product obtained from the grinding treatment of low-moisture processed food is functionally suitable for re-use in food production lines.

Abstract: A single-stage process for drying and grinding of wet processed food material in a single unit operation in a continuous short duration manner. The granulated food product obtained from the single-stage treatment of wet processed food is suitable for re-use in food production lines.

Abstract: Relatively large (for example: ¼ inch × ¼ inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in addition to cookie pieces comprises sugar and filler fat, and optional ingredients such as puffed wheat, puffed rice and nuts, is formed by rolling the mixed ingredients into a slab, slicing the slab into ropes, cutting the ropes into conveniently sized pieces and finally enrobing with a chocolate or chocolate compound.

Abstract: A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.

Abstract: A member accessible information system for managing member information, and selectively providing member information to individual members. The members, typically belong to a common industry, such as the food industry and connect through remotely connected networked computers, such as over the Internet. Members may be food industry members include suppliers, manufacturers and customers, each accessing information supplied by members and maintained by the system. Members may search through previously authorized member provided information. The system includes a central storage which may be located on a database server and which stores product information, e.g., food product information and specifications. Members access the system through a web server. A security policy server verifies what product information and which specifications are to be available to each member. Specifications may be stored centrally or, distributed to member locations.

Abstract: A method is provided for producing an improved soybean product for use in food applications. The process enables the efficient denaturation of undesirable soy enzymes and removal of oligosaccharides from soybeans, preferably whole soybeans, without the development of off-flavors. The general method comprises: (1) heating an aqueous solution of a water soluble calcium salt to at least about 65° C. to provide a heated salt solution; (2) mixing soybeans with the heated salt solution to form a mixture; (3) heating the mixture for a time and at a temperature effective for deactivating protease inhibitors and lipoxygenase and removing oligosaccharides from the soybeans; (4) removing the aqueous solution from the mixture after the heating step; and (5) collecting the improved soybean product. The improved soybean product may be further processed for use in various food applications.

Abstract: A device for correcting uneven spacing of successive articles includes a first conveyor belt having a plurality of articles spaced thereon. At least one article is unevenly spaced. A second conveyor belt is located downstream of the first conveyor belt upon which the plurality of articles are evenly spaced or shingled. A controller moves forwards and backwards, thereby extending or retracting a discharge end of the first conveyor belt and allowing uniform spacing or stacking of the articles on the second conveyor belt.