Abstract: Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Abstract: A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.

Abstract: An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

Abstract: A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.

Abstract: A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it.

Abstract: Materials and methods for producing chocolate replicas from individual components are provided herein.

Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

Abstract: The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle.

Abstract: Devices, systems, and methods for real-time peeling are disclosed. Peeling can include including evaluating and controlling one or more peelers to remove peel from organic materials. Evaluation can be performed by an evaluation system including a convolutional neural network to determine a peel value. Control can be performed by a machine learning model on the basis of the peel value. Control can include determination of real-time settings for peeler tool speed and/or gate position.

Abstract: Feed additive compositions for ruminants containing (A) at least one member selected from the group consisting of hydrogenated vegetable oil and hydrogenated animal oil each having a melting point of higher than 50° C. and lower than 90° C.; (B) not less than 0.05 wt % and not more than 6 wt % of lecithin; (C) not less than 30 wt % and less than 65 wt % of a biologically active substance; (D) not less than 0.01 wt % and less than 0.8 wt % of a natural vegetable oil; and not less than 0.1 wt % and less than 6 wt % of water exhibit high protection in the rumen and are also superior in dissolution in the lower gastrointestinal tract.

Abstract: The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, the agricultural marc may be obtained from Chardonnay grapes, which when incorporated into chocolate can give the resulting composition an altered flavor and/or aromatic profile.

Abstract: A producing method for a dough for food in which a filling is wrapped with a dough sheet. The producing method includes the steps of: a) thinly extending and baking a dough liquid so as to prepare a thin baked dough; b) winding the thin baked dough around a mold member narrowed toward a tip; c) freezing the thin baked dough wound around the mold member so as to prepare a three-dimensional dough hardened in a manner wound around the mold member; and d) detaching the mold member from the three-dimensional dough. The method can speedily provide food in which a filling is wrapped with a dough sheet such as a crepe.

Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.

Abstract: The present disclosure provides frozen confectionary products comprising a base frozen confection, wherein the base frozen confection comprises i) a vegetable or vegetable derivative component and ii) one or more sweetening agents. The frozen confectionary products provided in the present disclosure may optionally comprise an oil, an emulsifier, a stabilizer, a salt, and water.

Abstract: This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

Abstract: A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein.

Abstract: The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.

Abstract: Systems and methods for treating unwashed fruit with fruit bloom that provide a first ultraviolet (UV) energy with one or more flashes using a first set of one or more flash lamps to a first surface of each of a plurality of blueberries and provide a second UV energy with one or more flashes using a second set of one or more flash lamps to a second surface of each of the plurality of blueberries. The system determines a fruit bloom level associated with the plurality of blueberries after provision of the first and second UV energies and determines an adjustment to a parameter of at least one of the first and second UV energies based on the fruit bloom level. The system provides UV energy with the adjusted parameter to a subsequent set of blueberries to remove microorganisms from the blueberries while retaining fruit bloom.

Abstract: A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

Abstract: A method for producing a chocolate composition having dry cocoa solids content of 55% or less by weight. The method includes a first step of providing a first mixture comprising dry non-fat cocoa solids component and plant-based component, a second step of grinding the first mixture and a third step of adding a fat component and a sweetener component to the first mixture for providing the chocolate composition.