Abstract: A freeze-dried pet food meal bar that is 100% nutritionally complete consisting of more than 30% crude protein, 35% crude fat, less than 20% carbohydrate and less than 10% moisture. The product will consist primarily of animal protein. Vitamins and mineral will be supplied via fruits and vegetables. Since the product is freeze dried the product will be semi-fractural and can be broken into smaller pieces for feeding. Each bar will be approximately 5 to 6 inches long, 2 to 3 inches wide, approximately ½ inches thick and weigh 2 to 3 ounces. A single bar will be targeted to feed a 40 pound dog. Dogs below 40 pounds would feed less than one bar (ex. 20 pound dog gets ½ bar). Dogs above 40 pounds would feed more than one bar (ex. 80 pound dog gets 2 bars).

Abstract: The invention pertains to the use of a supplement for making metals (nutritionally) available to animals, said supplement comprising at least one compound selected from the group consisting of glutamic acid N,N-diacetic acid (GLDA), a metal complex of GLDA, a sodium salt of GLDA, a potassium salt of GLDA, methylglycine-N,N-diacetic acid (MGDA), a metal complex of MGDA, a sodium salt of MGDA, a potassium salt of MGDA, ethylenediamine N,N?-disuccinic acid (EDDS), a metal complex of EDDS, a sodium salt of EDDS, a potassium salt of EDDS, iminodisuccinic acid (IDS), a metal complex of IDS, a sodium salt of IDS, and a potassium salt of IDS.

Abstract: The invention relates to a particulate product comprising at least 10 wt. % of the coated lactate particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt. % of calcium lactate component selected from calcium lactate hydrates, calcium lactate anhydrous and combinations thereof; comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of sodium lactate; containing sodium and calcium in a molar ratio of 2.1:1 to 5:1; and a particle size in the range of 120 to 1,200 ?m. The coated lactate particles in the particulate product are very stable, even though the sodium lactate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.

Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.

Abstract: A capsule for preparation of a beverage includes a container and a beverage ingredient contained therein. The container includes a code adapted for being identified or read by external reading means, and the code is arranged on the container to be read while the capsule is rotated around an axis of rotation traversing the capsule.

Abstract: A capsule containing a powdered food substance comprises a body including a lower wall and a lateral wall, and a lid fixed to the body. The lid and a central portion of the lower wall are pierceable to allow the injection of water into and the extraction of a beverage from the capsule. Between the lid and the lower wall, there is a permeable filter, which retains the powdered substance, the filter including a layered sheet of flexible material fixed to the body, and separating the powdered substance from the central portion. The sheet of flexible material is shaped to form, at the central portion, at least one projection towards the lid. At the projection the filter is distanced from the central portion and there is a compartment, located between the filter and the central portion, where a piercing element can be inserted following penetration through the central portion, without damaging the filter.

Abstract: The present invention addresses the problem of providing: transesterified oil which has reduced saturated fatty acids and transfat contents, and which provides good properties when used as hard stock for a plastic oil/fat composition; and a plastic oil/fat composition using the transesterified oil/fat. The present invention provides a non-selective transesterified oil/fat in which contents of saturated fatty acid, saturated fatty acid having 12 carbons, and unsaturated fatty acid in the constituent fatty acids are adjusted.

Abstract: The present invention relates to feedstuffs for use in aquaculture, as well as methods for producing said feedstuffs. The invention also provides methods for rearing fish and/or crustaceans. In particular, the present invention provides a method of rearing a fish or crustacean, the method comprising feeding the fish or crustacean a feedstuff comprising lipid, the fatty acid of said lipid comprising at least 5.5% (w/w) stearidonic acid (SDA).

Abstract: The present invention relates to a silage inoculant consisting essentially of a) at least one obligatory heterofermentative lactic acid bacterial species or strain and b) at least one homofermentative bacterial species or strain which (i) does not reduce growth of a), and (ii) reduces pH fast without producing an excess amount of lactic acid. Further, the invention relates to a method for producing a fermented feed product, said method comprising inoculating a plant material with the silage inoculant according to the invention. It has surprisingly been found that the silage inoculant is effective even if the silage has only been incubated for a period of up to 2 or up to 4 days.

Abstract: Methods of sterilizing a temperature sensitive material, such as an acidified or non-acidified food product, pharmaceutical product or cosmetic product, are disclosed. The methods comprise freezing the temperature sensitive material to an initial temperature of less than or equal to ?2° C. and then either (i) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 3 minutes or (ii) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 90 seconds, releasing the first elevated pressure for a predetermined pause period of time and then pressurizing the temperature sensitive material to a second elevated pressure of at least 250 MPa for a predetermined second period of time of at least 90 seconds.

Abstract: A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which fat phase is at a temperature such that the fat phase is liquid, followed by subjecting the obtained mixture to high shear mixing effected a high shear mixing device, and wherein the product exiting the high shear mixing process the product is packed without having been subject to any further mixing or working process.

Abstract: The invention relates to a protective sleeve for beverage cans, of the type used as a hygienic protector that can be applied individually to each container, said sleeve including horizontal tearing means for accessing the pull ring of the can and vertical tearing means in the form of a pre-punched longitudinal strip. The sleeve is characterized in that it comprises a tubular body provided with a shaped base and, at the opposite end, an upper body, said sleeve being made from a strong, waterproof, printed material, having a similar configuration to the can and, optionally, including information in braille.

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.

Abstract: The present invention relates to feed stuffs for fish to prevent, treat and/or control a variety of diseases, infections and/or infestations in fish. The invention provides supplemented fish feed and other compositions as well as uses and methods exploiting the same. Additionally, the patent provides methods of making supplemented fish feeds.

Abstract: A method of popping popcorn in a microwave includes operating an energy source to provide energy to a cooking chamber and detecting, by a microphone sensor, sound waves in the cooking chamber and providing an output signal indicative of the detected sound waves to a control unit. The control unit can determine that the output signal is indicative of a popping sound generated by popcorn kernels popping and control the energy source to stop providing energy to the cooking chamber based on the detected popping sounds.

Abstract: A food discoloration inhibitor contains, as an effective ingredient, a low molecular weight lignin having a molecular weight peak in a molecular weight range of 4,000 to 9,500 and/or a high molecular weight lignin having a molecular weight peak in a molecular weight range of 10,000 to 40,000, wherein the molecular weight peak is measured at a wavelength of 254 nm by GPC molecular weight analysis using an UV detector.

Abstract: Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.

Abstract: A method of making a supplement for a pet. The method mixes an aqueous protein solution with supplements. Once the supplements have been mixed into the aqueous protein solution, a fat constituent is introduced and mixed into the solution. The solution is then cooled and stored. After a predetermined period of time, the mixture is reheated and a thickening agent is introduced into the mixture.

Abstract: A system including a capsule is usable for preparing a predetermined quantity of beverage suitable for consumption using an extractable product. The system includes a substantially rigid circumferential wall, a bottom closing the circumferential wall at a first end, and lid of a flexible sheet-shaped perforate and/or porous material closing the circumferential wall at a second, open, end opposite the bottom. The circumferential wall, the bottom and the lid enclose an inner space include the extractable product, and the lid includes an impermeable outer circumferential area and an exit area being enclosed by said impermeable outer circumferential area such that, in use, the prepared beverage is drained from the capsule through the exit area. The invention further relates to a method for preparing said beverage using the above system.

Abstract: The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barley flour in an amount greater than 1% to about 3%, which helps to create and maintain the unique appearance and texture of the food product. Methods for making a dough-based food product are also provided and include mixing a dough having malted barley flour in an amount from about 0.5% to about 3.0%, fermenting the dough, pressing the dough with a die having unique characteristics, and baking the dough to form a baked dough.