Abstract: A process of producing crispy pulses includes hydrating a plurality of raw pulses including cooking to produce hydrated pulses having a predetermined hydrated texture and a predetermined hydrated moisture content and crisping the hydrated pulses to produce the crispy pulses having a crispy texture and a predetermined final moisture content. A crispy pulse formed from a raw pulse has a predetermined crispy texture profile and a crispy texture.

Abstract: A reduced sugar milk chocolate wherein at least a portion of the unsweetened chocolate used to make the product has been subjected to a debittering process that reduces the amount of caffeine and theobromine present. Use of the deflavored unsweetened chocolate enables non-fat cocoa to replace some of the sugar added to the chocolate without imparting an undesirable amount of bitterness or chocolate to flavor to the finished product. This composition and method also enables the production of a standard of identity chocolate with reduced sugar.

Abstract: The present disclosure relates, in general, to stackable containers which are effective for shipping goods to a point of sale and for being easily and reliably converted into a merchandise display case after delivery. More particularly, provided herein is a foldable, stackable shipping and display container for shipping goods to a point of sale can be easily converted into a merchandise display case, and can be formed from one or more blanks folded and formed according to a method for creating the box such that it encloses the storage space on all sides.

Abstract: A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water into activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.

Abstract: The present disclosure relates to a shipping and display container which can be formed from one or more blanks folded and formed according to a method for creating the container. A portion of the blank forming the front wall can be formed from two stacked, joined layers including an interior and an exterior blank layer. The exterior blank layer includes top flaps and bottom flaps, the top flaps being significantly smaller in height compared to the bottom flaps such that when the container is formed, the top flaps form a bearing surface along the border of the container, on which a second container may be stacked, while defining a central window that displays the interior contents of the container.

Abstract: A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C.

Abstract: A process of forming a crispy pressed snack includes combining at least one expandable plant product having a pre-gelled starch with a plurality of inclusions to form a mixture. The process also includes pressing the mixture together in a mold while applying heat at a temperature less than 220° C. to the mold to steam-cook the inclusions and cook the pre-gelled starch in the expandable plant product. The process further includes expanding the mold to reduce the pressure in the mold, thereby expanding the expandable plant product and forming the crispy pressed snack. A crispy pressed snack includes a mixture including an expanded plant product and pieces of at least one steamed low-starch vegetable. The steamed low-starch vegetable is present at about 10% to about 20%, by weight of the mixture. A starch of the expanded plant product holds the mixture together.

Abstract: A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition. In addition, the aqueous component may include a sweetener component in an amount from about 5% to about 30% by weight of the reduced calorie filling composition. The aqueous component may also includes a humectant in an amount from about 2% to about 10% by weight of the reduced calorie filling composition. A confectionery product may be a finished reduced calorie confectionery product having a reduced calorie coating composition on the reduced calorie filling composition. The finished reduced calorie confectionery product may be a reduced calorie truffle.

Abstract: A process of forming a confectionery product includes heating a confectionery mixture comprising a sweetened milk product and fat while stirring until the confectionery mixture reaches a predetermined consistency. The process also includes forming the confectionery product upon cooling of the confectionery mixture. The confectionery product has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater. A confectionery product includes a confectionery mixture. The confectionery product includes a sweetened milk product, butter, cocoa powder, a sweetener, and a preservative. The sweetener is corn syrup, inulin, tapioca syrup, maltodextrin, pear puree, and/or a combination thereof. The confectionery mixture has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater.

Abstract: The present invention is directed to a confectionery capable of imparting tooth-whitening benefits to an end-user, the confectionery containing: sodium hexametaphosphate (SHMP), one or more sweeteners; and optionally a food-grade acid, such as citric acid. The present invention is also directed to a method of imparting tooth-whitening benefits to a consumer involving inserting the above-described confectionery into a consumer's mouth and allowing the confectionery to dissolve in the consumer's mouth, and repeating over a prolonged period of time.

Abstract: The novel invention provides methods and systems for automated production of merchandising displays. The displays can be assembled in whole, shipped in whole and filled with customer-selected products in customer-selected amounts, filled with criteria-selected products in criteria-selected amounts or both.

Abstract: The present disclosure relates, in general, to stackable containers which are effective for shipping goods to a point of sale and for being easily and reliably converted into a merchandise display case after delivery. More particularly, provided herein is a foldable, stackable shipping and display container for shipping goods to a point of sale can be easily converted into a merchandise display case, and can be formed from one or more blanks folded and formed according to a method for creating the box such that it encloses the storage space on all sides.

Abstract: A comestible binder includes water, glycerol, and about 25% by weight or greater of a protein source including a protein. A comestible product includes inclusions and the binder holding the inclusions together in the comestible product. A method of forming a binder includes combining water, glycerol, and about 10% by weight or greater of the protein source to form a binder composition. The method also includes removing water at a dehydrating temperature less than a denaturation temperature of the protein to achieve the binder having a predetermined moisture level without denaturing the protein. The binder includes about 25% by weight or greater of the protein source and the protein is not in a denatured state in the binder. The protein source may include a pulse protein, a lentil protein, a chickpea protein, a potato protein, a rapeseed protein, a sunflower protein, an algae protein, or a combination thereof.