Abstract: A system for collecting vehicle event information having one or more vehicle input devices operable to capture environmental data and vehicle steering data. The system includes one or more processors operable to determine a spatial position of the vehicle based on a signal of a GPS unit of the vehicle. The one or more processors are also operable to determine a road condition corresponding to the spatial position of the vehicle; compare the position of the vehicle against the road condition to determine a risk probability corresponding to the spatial position of the vehicle; and adjust a data collection parameter of the at least one of the one or more vehicle input devices according to the risk probability.

Abstract: Systems for granting access to a vehicle control system may include a vehicle, a camera mounted to the vehicle, one or more processors of an electronic control unit, at least one memory module communicatively coupled to the one or more processors, and machine readable instructions stored in the at least one memory module. The machine readable instructions stored in the at least one memory module may cause the one or more processors to identify a user based on photos or videos obtained from the camera and may classify the user as: (i) a privileged user, (ii) an inherited privilege user, or (iii) a non-privileged user based on photos or videos obtained from the camera. The privileged user, inherited privilege user, and non-privileged user may be granted varying levels of access to gesture-based controls of the vehicle.

Abstract: A seat cushion assembly includes a base defining a leg support, a support portion recessed relative to the leg support, and a well recessed relative to the support portion, and an air pad assembly including a first air support member and a second air support member, the first air support member being positioned on the recessed support portion, and the second air support member being removably received by the well.

Abstract: The invention relates to the field of meat substitute products, also referred to as meat analogues or meat alternatives. In particular the invention relates to a clean-label methylcellulose (or its derivatives) replacement. This replacement composition can be used to prepare a matrix composition, which can then be incorporated into a meat substitute product together with other plant-based, clean-label ingredients.

Abstract: The present technology provides a method for extending the shelf-life of a cooked meat substitute. The method includes adding a shelf-life extending agent that includes konjac gum, psyllium fiber, or mixtures thereof to a non-meat protein to obtain a meat substitute; and cooking the meat substitute to obtain the cooked meat substitute; wherein the refrigerated shelf-life of the cooked meat substitute is longer than a cooked meat substitute that does not include the shelf-life extending agent.

Abstract: Plant-sourced lipid and inulin crumble pieces are prepared by providing an inulin gel composition; providing a plant-sourced lipid composition in liquid form; mixing the plant-sourced lipid composition in liquid form with the inulin gel composition to provide a liquid lipid/inulin composition comprising from about 5% to about 60% inulin gel; and reducing the temperature of the liquid lipid/inulin composition with continued mixing to a temperature such that the phase of the lipid/inulin composition changes from liquid to sufficiently solid that the lipid/inulin composition fractures into discrete plant-sourced lipid and inulin crumble pieces. In an aspect, the discrete plant-sourced lipid and inulin crumble pieces may be frozen.

Abstract: The invention relates to the field of meat substitute products, also referred to as meat analogues or meat alternatives. In particular the invention relates to a clean-label methylcellulose (or its derivatives) replacement. This replacement composition can be used to prepare a matrix composition, which can then be incorporated into a meat substitute product together with other plant-based, clean-label ingredients.

Abstract: A seat cushion assembly includes a base defining a leg support, a support portion recessed relative to the leg support, and a well recessed relative to the support portion, and an air pad assembly including a first air support member and a second air support member, the first air support member being positioned on the recessed support portion, and the second air support member being removably received by the well.

Abstract: A meat substitute composition having a plant-based protein and a sensory modifier, such that the composition has reduced bitterness and/or plant protein flavor relative to an equivalent meat substitute composition without the sensory modifier. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.

Abstract: A seat cushion assembly includes a base defining a leg support and a support portion recessed relative to the leg support, and an air pad assembly positioned on the recessed support portion, the air pad assembly including a plurality of independent air support zones that are configured to be separately inflated and deflated.

Abstract: An automated burrito maker is described, including a filling station for providing a quantity of burrito filling on an upper surface of tortillas on a first belt, an air supply positioned below a gap between the first belt and a second belt for delivering an air blast to lift a leading edge of each tortilla moving over the gap, a front fold station for crimping the leading edge of the tortilla toward the upper tortilla surface and around at least a portion of the burrito filling, a first side fold station having a first folding rail for wrapping the first tortilla side over at least a portion of the burrito filling, and a second side fold station having a second folding rail for wrapping the second tortilla side over at least a portion of the burrito filling and at least a portion of the first side of the tortilla.

Abstract: A seat cushion assembly includes a base defining a leg support and a support portion recessed relative to the leg support, and an air pad assembly positioned on the recessed support portion, the air pad assembly including a plurality of independent air support zones that are configured to be separately inflated and deflated.