Abstract: A process for producing an infused honey composition having a moisture content of 15% to 19% w/w is described. The process generally includes adding an infusing agent to honey to form an infused honey composition. The honey may be dried prior to addition of the infusing agent, after addition of the infusing agent, or both before and after addition of the infusing agent. The infusing agents are generally not-from-concentrate components of a plant including an extract or juice, fruit, seeds, skin, stems, roots, or leaves.

Abstract: Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.

Abstract: Food and beverages manufacturers are actively looking for ways or alternatives to enhance flavour in their products. That could be by using ingredients that provide aroma, taste and mouth feel with low calorie content and no after taste, or technology that allows consumers an enhanced experience without adding extra ingredients. Solutions could be highly specific. This invention relates to a food product or part thereof comprising a sour tastant and at least one flavour congruent with the sour tastant, wherein the at least one flavour is distributed homogeneously throughout the food product or part thereof, and wherein the sour tastant is distributed throughout the food product or part thereof inhomogeneously, and wherein the food product or part thereof can be consumed whole by a consumer, and wherein the food product or part thereof is in the form of a frozen confection. The food product or part thereof was observed to impart an enhanced perception of lemon flavour and sour taste.

Abstract: Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin.

Abstract: Chips infused with meat are produced according to the disclosed method. The method includes preparing a dough mixture by mixing at least one of a grain component and a vegetable component with water in a mixer and transporting the dough mixture from the mixer into an extruder. In the extruder, a ground meat product is introduced into the dough mixture to form a meat-infused dough mixture which is then extruded and cooked to make the chips. Typically, after extrusion, the meat-infused dough mixture will be cut and fried.

Abstract: A composition and process for making pet food treats is described herein. Auxiliary ingredients are combined to form a meat mixture. The meat mixture is formed into portions. The portions of meat mixture are positioned on a chew stick that comprises rawhide. The pet treat gives the appearance of a grilled shish kabob, where the meat portions are meant for initial taste, while the chew stick will provide the dog with a longer-lasting chewing portion.

Abstract: The present invention relates to a sweet food product made from dry fruit having the same physicochemical properties as chocolate and comprising: between 25 and 45% by weight of dry fruit representing a total fat contribution coming from said dry fruit representing, at most, 25% by weight relative to the total weight of said food product; between 25 and 45% by weight of saccharose or another anhydrous sweetening material; between 20 and 40% by weight of cocoa butter or any other vegetable fat, solid at ambient temperature, used as a partial or total substitute for the cocoa butter; optionally, an emulsifier at a content of less than or equal to 1%; said sweet food product having a particle size of less than or equal to 50 ?m, and the method for preparing same.

Abstract: The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a design of interest upon the beverage foam. In some embodiments, the beverage is coffee and the liquid ink is a second coffee essence. The invention additionally discloses business methods comprising printing an advertisement upon a foamed portion of a beverage, or selling a beverage displaying a printed image upon a foamed portion of the beverage.

Abstract: A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and cooking the raw dough with cinnamon, frosting and sugar until it is fully prepared for consumption.

Abstract: An emulsifier in powder form for animal feeds is described. A process for preparing the animal feed is also described.

Abstract: Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

Abstract: The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

Abstract: The invention relates to a bread dough, and a bread obtained by baking the dough, where the dough includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-5 wt. %, based on dry weight.

Abstract: An emulsifier in powder form for animal feeds is described. A process for preparing the animal feed is also described.

Abstract: Embodiments of a feed composition for a subject, particularly livestock animals, such as porcines, and a method of making and using the feed composition are disclosed. In one embodiment, the composition comprises a combination of corn condensed distillers' soluble (CCDS) and corn distillers' whole stillage (CDWS) in a weight ratio within the range of from about 20% CCDS and about 80% CDWS to about 45% CCDS and about 55% CDWS, inclusive of all weight ratios within this range. The composition may further comprise one or more additional feed components.

Abstract: A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

Abstract: A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.

Abstract: Edible chews having a polygon-shaped cross-section, such as a star-shaped cross section. This cross-sectional shape provides an increased surface area and forms edges, and these features clean teeth of an animal such as a dog. These edible chews have a soft chewy texture which avoids or significantly reduces gum bleeding which is caused by known dental treats with typically have a hard texture.

Abstract: A polydisperse inulin product has a factor L, defined as a ratio S/D, wherein: S equals the sum of the compounds GF2, F3, and F4 in the inulin product, expressed in wt. % on total carbohydrates; D equals [(Fi/Gi)+1], wherein Fi is the amount of inulin-related fructose in the inulin product, Gi is the amount of inulin-related glucose in the inulin product, whereby Fi and Gi are expressed in wt. % on total carbohydrates, wherein the value of L lies between 2.0 and 3.0 and wherein between 3 and 20 wt. % on total carbohydrates of the inulin product is: GFn compounds wherein n is 10 or greater, and/or Fm compounds wherein m is 11 or greater.

Abstract: Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin.