Abstract: The present invention relates to a process for producing glucosinolates, particularly glucoraphanin, from cruciferous plants. More particularly, a method is provided for producing glucosinolates from agricultural by-products and waste. The general method comprises providing a mixture of glucosinolate-containing plant material and liquid, heating the mixture to inactivate enzymes in the plant material, contacting the heat inactivated mixture with an anion exchange membrane whereby at least a portion of the glucosinolates are extracted from the liquid and absorbed onto the anion exchange membrane, and releasing the glucosinolates from the anion exchange membrane. Preferably, the extraction and release steps are repeated at least once. The glucosinolates produce by the method of the invention may be incorporated into a variety of food products, pharmaceuticals, and health supplements.

Abstract: A container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The container includes a coating applied to a portion of the inner surfaces thereof that is effective to provide the improved release properties.

Abstract: A method of forming a container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The method includes applying a coating to a portion of the inner surfaces of a container in an amount effective to provide the improved release properties.

Abstract: Adapters are provided for stable holding of non-cylindrical multi-sided food containers in beverage container receptacles, and also packaged food products integrating such adapters, and container support systems including beverage receptacles and the packaged food products held in the beverage receptacles via the adapters.

Abstract: Coaxial and non-coaxial ingredient packages provides an integrated inner and outer package via a common transverse seal across opposing ends of the package. The transverse seal is accomplished by way of the outer surface of the inner package and the inner surface of the outer package. The inner package functions to receive a first ingredient and the outer package functions to receive a second ingredient. An opening mechanism located at a select package end enables the user to unseal the inner and outer packages simultaneously thereby facilitating the common dispensing of package contents or ingredients in a complementary manner for opportune admixture. Certain methodology for coaxial ingredient or foodstuff service and/or presentation is further presented as reflective of the disclosed structures.

Abstract: Tandem, vertically-aligned vertical form, fill, and seal (VFFS) assemblies enable a method for manufacturing an ingredient package. In inner ingredient-bearing package is manufactured by a first superior VFFS assembly, which inner package is then downwardly displaced to a second inferior VFFS assembly. The inner package and a second ingredient are deposited (filled) into an open-ended outer packaging material being formed by the inferior VFFS assembly. After deposing the inner package and the second ingredient into the formed outer package, the outer package and inner package are sealed to one another at superior ends thereof to finally form an ingredient package. The finally formed package may be removed from partially formed packages in superior adjacency thereto. The finally formed package compartmentalizes the first and second ingredients for later consumer consumption.

Abstract: A package formed via a vertical-form-fill-and-seal process includes a web material with edge portions sealed to create a vertical sleeve. The package also includes a first sealed end and a second sealed end at either end of the vertical sleeve to create a sealed package. The package includes a laser scribed ablation pattern extending across the web material with ablated portions having an about one to about three millimeter length separated by non-ablated portions of about 0.25 and about 0.75 millimeter length. The package has increased tensile strength to avoid breaking during the vertical-form-fill-and-seal process and provides a high likelihood that an outer edge and vertical seal of the package include ablated portions to provide an easy-to-start tear area to open the package. Also, the short spaces between ablated portions increase the likelihood of tear propagation along the ablation pattern, all the way across the package.

Abstract: The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75° C. and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).

Abstract: The present invention relates to continuous processing of poultry. More particularly, poultry is processed for times and under conditions effective for maintaining the poultry muscle in a pre-rigor condition. hot boned poultry is ground or macerated to provide a ground or macerated poultry meat. The ground or macerated poultry meat is blended with salt and optionally nitrite or/and phosphate to provide a blended ground or macerated poultry meat. Blending is effective for providing a blended ground or macerated poultry meat with about 1.0 to about 3.5 weight percent salt, 0 to 200 ppm nitrite, and about 0 to about 0.5 weight percent phosphate, based on the total weight of the blended ground or macerated poultry meat. The blending is effective for providing a blended ground or macerated poultry meat having a temperature of about 26° F. to about 60° F. and a pH of 5.9 or greater.

Abstract: An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.

Abstract: Isolated nucleic acids and methods for detecting nucleic acid of Listeria in a test sample are provided. The isolated nucleic acids may be incorporated into polymerase chain reactions to provide for the rapid detection of Listeria in samples.

Abstract: An antimicrobial composition for food applications includes a chelating agent and a lauric acid derivative. The antimicrobial composition optionally includes one or more carboxylic acid derivatives. The chelating agent, the lauric acid derivative, and if present, one or more carboxylic acid derivatives are collectively present in an amount that is less that a taste threshold.

Abstract: A whey-based cream cheese food product is disclosed that comprises at least about 60% moisture, less than about 20% fat, less than about 20% protein, wherein the protein component is made up of at least 50% whey protein, and about 0.4 to about 15% of a carbohydrate-based texturizing composition, and methods of manufacture thereof, to provide a food product with a creamy and firm texture comparable to a full fat conventional casein-based cream cheese food product. The carbohydrate-based texturizing composition is made up of about 37 to about 96% low dextrose equivalent maltodextrin or oligofructose, about 1 to about 50% of at least one gum, and optionally about 0.1 to about 19% starch blend. The method of manufacture may include either a fermentation process or a one-day acidification process.

Abstract: An acidified food composition includes a cheese component, a condensed phosphate emulsifying system, and one or more additional additives that are different than the condensed phosphate emulsifying system. A method for forming the acidified food compositions is also provided.