Abstract: Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. In some embodiments the food grade colored fluids include a surface tension modifier to reduce their surface tensions. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than about 35 wt. % of the colored fluid.

Abstract: Embodiments of a calcium cyanamide composition and method for their use are disclosed. The composition and method stabilize active ionic compositions comprising calcium cyanamide and enhance the effectiveness of calcium cyanamide alone or synergistically in combination with nitrogen-containing materials such as urea and organics, for example, manures. The composition and method also facilitate controllable site-directed delivery of the contents of the stabilized compositions. The composition and method are effective for fertilizing, soil amending, metal stabilizing and odor and organism inhibition. The compositions are stable, easily calibrated, and non-clogging for spray delivery to target sites.

Abstract: A method of enhancing food properties by electroporating a food using electrical pulses. The pulses are high-voltage pulses, and the food contains cells that become permeable from the electroporation. The food is exposed to food agents, which diffuse into the food's cells to enhance properties of the food.

Abstract: A method of pasteurising and vacuum packing food (2), comprising the steps of placing the food (2) on a tray 81) having a flexible bottom (7) and stiff lateral walls (8) extending in the vertical direction of the tray (1), up to a filling degree of 410-60% of the maximum volume of the tray (1), covering the tray (1) with a flexible cover layer (3) to form a package, providing a one-way valve (4) for one-directional communication from the interior of the package (5) to the exterior thereof, pasteurising the contents inside the package (5) thus formed by means of microwaves, closing the valve (4) upon completed pasteurisation of the package and cooling the package (5), whereby a vacuum is created in the package (5) in such a manner that the package (5) with the vacuum-packaged food (2) therein presents a centre portion where the distance between said flexible cover layer (3) and said bottom (7) is shorter than the distance between said flexible cover layer (3) and said bottom (7) at the peripheral edges of the

Abstract: A fish feed comprising a plurality of pellets or particles, each pellet or particle having, as its principal component, a fresh cultured polychete product, together with at least one other naturally-occurring or organic material, so as to provide a composite diet comprising a balance of various nutrients as required by the aquatic creature for whom the feed is intended.

Abstract: A method and system are provided for portioning a cheese mass to be sliced and shredded directly from a quantity of bulk cheese, without the need to thermally process the cheese. The cheese extrudate strands and sheets are cut to provide discrete cheese shreds and slices, and can be automatically portioned and deposited in packages.

Abstract: The present invention provides devices and methods for forming multiple rows of meat patties. An existing single row forming machine is modified by moving the fill slot relative to the existing stroke length so that the fill slot comes in contact or fluidly communicates with at least one newly added row of cavities. This is most easily achieved by modifying the existing fill plate and by adding cavities to the existing mold plate, so that the combination of modified plates operates with the existing stroke length (which is difficult to change), to produce multiple rows of consistent meat patties.

Abstract: Meat emulsion products and methods for producing meat emulsion products are presented. Meat emulsion products are produced that have realistic fiber definition. In an embodiment, the meat emulsion products comprise a protein, a fat and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: The present invention provides a dietary regime for a companion animal. The dietary regime comprises feeding the companion animal a food product which is designed for administration for a particular event. The present invention includes a sequence of products for feeding at prescribed times or in a prescribed order to accommodate a physiological need or modify a physiological response.

Abstract: The invention provide methods and materials for producing nutritious pet chews comprising an edible thermoplastic comprising from 45 to 80 wt. % starch selected from one or more potato and non-potato starches wherein said starch comprises at least 28% amylose as determined by size exclusion chromatography if less than 50% of said starch is potato starch or at least 20% amylose as determined by size exclusion chromatography if greater than or equal to 50% of said starch is potato starch; from 5 to 25 wt. % plasticizer; 2% to 15 wt % of a humectant and from 5 to 25 wt. % water.

Abstract: A pet food composition containing chunks and a clear gellified sauce or base, the composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-products, the mixture being used for the manufacture of the chunks; ii) mixing the manufactured chunks with a sauce or base containing no gelling agent; and iii) treating the mixture under conditions to release the pure gelling agent molecules from the chunks into the sauce or base to gelify it and to achieve chunk structure.

Abstract: The invention relates to an improved process for the preparation of calcium-D-pantothenate from fermentation broths comprising eluting D-pantothenic acid from a strongly basic anion exchange resin with a weak organic acid and neutralising the eluate with a basic calcium salt.

Abstract: An animal feed is provided that employs a substantially indigestible cation exchanger capable of binding ammonium cations and an acidogenic substance to acidify an animal's manure and thereby create ammonium cations that can be bound by the cation exchanger. The animal feed reduces ammonia emissions from manure produced by animals fed the animal feed compared to the emissions obtained from manure when an acidogenic substance is fed alone and compared to the emissions obtained from manure when a cation exchange capacity material is fed alone. According to another aspect of the present invention, a method of lowering ammonia emissions from manure is provided. The present invention also provides a method for reducing soluble phosphorus levels in manure and a method for reducing total phosphorus levels in manure.

Abstract: Dithiocarbamate and phosphite containing fertilizers, as well as methods of making and methods of using these fertilizers, are disclosed.

Abstract: The present invention provides the use of the probiotic micro organism deposited under the accession number NCIMB 41117, in the manufacture of a composition for the treatment of non specific dietary sensitivity in a dog or a cat. The present invention also provides a method for the treatment of non specific dietary sensitivity in a dog or a cat, the method comprising administering to the dog or cat the probiotic micro organism deposited under the accession number NCIMB 41117.

Abstract: The present invention relates to a nutritional supplement including an albumin carrier for an additive. The nutritional supplement may be dispersed on food substrates as a coating or may be combined into food substrate and formed into a desired shape.

Abstract: The present invention relates to providing an animal chew formed of rawhide and edible resin. The edible resin may be positioned on the outer surface of the rawhide and/or retained within the rawhide. The edible resin may include one or a mixture of starch, gluten, vegetable protein, carbohydrate or fat.

Abstract: Low energy-dense food products and methods of making low energy-dense food products are provided. Illustrative examples have a bulk density of less than 240 kg/m3 (about 15 lb/ft3) and comprise a high amylose starch and a starch comprising long chain amylose.

Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.