Abstract: A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamber, and an optional post heater (160) may be located downstream from the pasteurization chamber. A chiller and/or freezer (100) rapidly chills and/or freezes the food product after pasteurization as the conveyor system conveys the food product through the freezer. A control system (250) controls the operation of the pasteurization system to ensure that a desired percentage of pathogenic microorganisms present on the surface and/or within the interior of the food product are killed.

Abstract: The invention concerns a method to roast coffee beans in a roasting system (10), said system comprising: —a roasting apparatus (2), and —a smoke treating unit (3) configured to treat the smoke produced by the roasting apparatus, said smoke treating unit comprising at least one filtering device (221, 222, 223) configured for filtering particulate matters or VOCs, said filtering device being able to retain a pre-determined maximal amount of particulate matters or VOCs, wherein at each roasting operation implemented in the roasting apparatus, the method comprises the steps of: —obtaining the quantity of beans and the level of roasting applied to the beans, —determining the amount of or VOCs retained in the filtering device, —determining the global amount of particular matters or VOCs retained in the filtering device during all the roasting operations implemented since the last cleaning operation of the filtering device, —estimating the number of roasting operations still able to be implemented before said global

Abstract: A food process line and method are provided for processing food in a food process line. The food process line includes at least two of the following process line stations: a food preparation station, cold store, pump station or forming station for a pumpable food mass, or a dry coater, wet coating device, fryer, heater or freezer for the discrete food products. In each process line station at least one process step is carried out, the process line station having one or more actuators and/or one or more sensors. The food process line comprises an interstation control system configured to control an actuator of a first process line station on the basis of data from a sensor of a second process line station.

Abstract: A system to treat spirits with sound waves including a wooden barrel configured to hold the spirits, and at least one speaker disposed outside of the barrel, the speaker being configured to play a repeated pattern of sound into the spirits inside the barrel, the repeated pattern of sound being configured to encourage the spirits to interact with the wood of the barrel.

Abstract: The present invention relates to a process for making a pet food composition comprising a red seaweed as a natural gelling agent with enhanced palatability. The compositions of the invention can be devoid of commonly used, chemically treated gelling agents such as carrageenan, alginate, agar, gellan gum.

Abstract: The present invention provides a process of producing a lactose concentrate, said process comprising the step of subjecting a partially demineralised aqueous lactose isolate to electrodialysis to produce a biotin-reduced lactose isolate containing at least 90% lactose by weight of dry matter and less than 2 mg ash per gram of lactose, and containing: 0.02-1.5 mg sodium per gram of lactose; 0.02-2 mg potassium per gram of lactose; 0.05-1.5 mg chloride per gram of lactose; 0.01-0.25 ?g biotin per gram of lactose. The present invention also relates to a demineralised lactose concentrate having a reduced biotin content that can be produced by the aforementioned process. The invention further relates to an oligosaccharide-enriched biotin-reduced fraction that is obtained when lactose is separated before or after the electrodialysis step.

Abstract: The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

Abstract: An intelligent heat-preserving pot cover includes a cover body, a top portion of the cover body is connected with a temperature control body, a ventilation hood is arranged between the cover body and the temperature control body. A through hole is arranged at the top portion of the cover body, the temperature control body is provided with a heating tube and an ultraviolet lamp tube via a mounting column passing through the through hole. A water tank is arranged in the temperature control body, and a spray pipe is led out of the water tank and passes through the through hole. The temperature control body is provided with a temperature sensor, a humidity sensor and a controller, and the controller is configured for controlling the heating tube, the ultraviolet lamp tube and the spray pipe to work according to data of the temperature sensor and the humidity sensor.

Abstract: Method for producing milk froth, in particular for preparing beverages containing milk froth using coffee machines. The beverage, preferably cold milk, is at least partially introduced into a container before the preparation. The introduced beverage, in the container positioned on a placement surface of a station, is guided through at least one line, which leads away from the station, to a device for preparing milk froth or hot milk. The beverage is subsequently led back into the container, and this circulation is repeated until the beverage has a certain temperature and/or consistency. Using this method, a container can be used by operating personnel in a conventional way for preparation of the beverage, because the beverage can thus be prepared manually and specifically in accordance with the desires of the guest, while the milk froth or the like can be produced and served with constant and high quality.

Abstract: The present invention relates to a dispensing and preparation apparatus for powdered food or beverage products, the apparatus comprising a dispensing device (60) and an associated preparation or extraction device (70); the dispensing device (60) comprising one or more housings for receiving one or more containers (10, 20) with a powdered food or beverage product; the dispensing device (60) comprising a reader (62) to obtain the information of the product parameters of the powdered food or beverage products from the one or plurality of containers (10, 20); the dispensing device (60) further comprising a control unit configured to dispense a certain amount of powdered food or beverage product from each container (10, 20) according to these product parameters and/or according to a recipes database (64) as a function of the beverage to be prepared; the dispensing device (60) further comprising an encoder (63) to encode the beverage information on programmable identification means (65) on a product holder (61) in

Abstract: A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.

Abstract: A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50° C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

Abstract: Use of a gas hydrate for producing a frozen food foam product, wherein the gas comprises air and/or one or more of carbon dioxide, nitrogen, nitrous oxide, argon and oxygen, preferably the gas comprises carbon dioxide and/or nitrogen.

Abstract: The description relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products. In particular, methods for preparing protein-containing food products are described, comprising providing a heat-treated, liquid milk protein concentrate that has been produced directly from fresh, liquid milk, the milk protein concentrate comprising at least about 6 % total protein by weight, preferably up to about 25 % total protein by weight, and at least about 50 % total protein by weight relative to total solids non-fat, wherein the milk protein concentrate after storage for at least about three months at a temperature of about 20° C. has no apparent gelation, and mixing the milk protein concentrate with one or more additional ingredients to produce the protein-containing food product.

Abstract: A product in powder form having a dry matter content of at least 90% by weight on its total weight and containing lactose in a quantity of at least 85% by weight on its total weight, as well as having a high bulk density; moreover a process for the production of this product in powder form is disclosed, comprising the steps of vacuum-concentrating a lactose-containing liquid, mixing the so-concentrated liquid with a lactose-containing powder and with a high dry matter content and, finally, drying the so-obtained powdered mixture.

Abstract: The present invention refers to açai-based food composition comprising: açai pulp, vinegar, “dedo-de-moça” chili pepper, one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; thickening agents chosen from starch, corn sugar or mixtures thereof; salt and sugar. The present invention further relates to a method of preparation the açai-based food composition.

Abstract: A method includes receiving a stream of input material made up of pieces of meat and separating a first material and a second material from the input material. The first material includes liquified meat fat and the second material includes raw lean meat. Fat granules are formed from a portion of the first material. A quantity of the meat fat granules at a meat fat blending temperature are then combined with a quantity of the second material at a lean meat blending temperature to produce a target comminuted meat product having a target lean point.

Abstract: Provided herein are techniques, devices, and systems for determining the safety of an ingestible product with respect to a contaminant as the ingestible product is being processed. A computing system may receive data associated with processing of an ingestible product. Based on the data, and using a model, the computing system may determine a value associated with the ingestible product with respect to a target contaminant. Based on the value, the ingestible product can be classified as a class label indicative of a safety of the ingestible product with respect to the contaminant, such as a classification of “safe” or “unsafe.” In some examples, a reduction of a contaminant in an ingestible product is dynamically monitored, in real-time, as the ingestible product is being processed.

Abstract: The present invention relates to a method for preparing a trehalose-rich yeast extract, said method comprising a step in which yeast cells are enzymatically disrupted by use of one or more proteases. The present invention further relates to a novel trehalose-rich yeast extract obtainable by the method of the invention. The novel trehalose-rich yeast extract comprises an amount of at least 15% (w/w) trehalose, based on dry matter. The invention also relates to the use of the novel trehalose-rich yeast extract as an additive in a cosmetic, pharmaceutical, food or beverage product.

Abstract: The invention relates to an apparatus (1) and a method for more convenient roasting of coffee beans. The apparatus (1), which is provided for roasting coffee beans, comprises: a chamber (10) in which coffee beans can be received for roasting, wherein the chamber (10) comprises an opening (13), and a device for roasting the coffee beans received in the chamber (10). The chamber (10) is movable with respect to a movement axis into different positions, wherein these positions comprise a roasting position, preferably a bean reception position, and a bean discharge position, wherein in the roasting position the device is arranged to roast the coffee beans received in the chamber (10), in the bean reception position, if present, the chamber (10) is arranged to receive, via the opening (13), coffee beans for subsequent roasting in the roasting position, and in the bean discharge position the chamber (10) is arranged such that the coffee beans can be discharged via the opening (13) from the chamber (10).