Abstract: The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.

Abstract: Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Abstract: The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

Abstract: A system for continuously packaging or sorting fragile articles having varying thicknesses in a stack includes a plurality of proportional shifters coupled to each of a plurality of stripping devices in an article infeed assembly. Each proportional shifter has an article gauge for measuring the height of a stack having a set or desired number of fragile articles, such as crackers or cookies. An article stripping device may be quickly and accurately adjusted in-process to measure the thickness of a set number of stacked articles contained in a given batch coming from an article infeed. The article gauge provides a measure of the height of a stack of a set number of articles sampled from an article infeed. The stack height is equivalent to the height of the stack of articles stripped by the strip feeder.

Abstract: Process data and video data as pertains to the operation of an item of equipment is received and temporarily captured and stored in a rolling window that includes a plurality of different points in time. Upon detecting a predetermined operating condition of interest with respect to the item of equipment, at least a portion of the data as then presently appears in the rolling window is non-temporarily stored to render such data available for subsequent analysis. These steps are then preferably reset to permit automated and unattended capture of similar information as corresponds to future operating conditions of interest.

Abstract: Process for making crunchy flavorful nut products comprising contacting raw nuts with a water source effective to moisten the nuts without immersing the nuts in the water source, and roasting the moistened nuts. The nut products are crunchy and retain nut flavor when processed in this manner.

Abstract: Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.

Abstract: A shrouded flexible package is provided with an improved continuous laser score line. The score line has end portions adjacent the side seals of the package, which are located above fastener tracks which are enclosed by a shroud portion of the package. The score line contains downwardly and inwardly converging segments joined to a medial score line segment extending along side and generally below the fastener tracks. The score line is preferably formed with a laser energy source.

Abstract: A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.