Abstract: A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat.

Abstract: Cryo-sprouts are germinated, grown and shipped in the same covered container with reduced numbers of pathogenic organisms. Seeds are placed on a membrane in the container with sufficient water. The container with the seeds is incubated at a pathogen antagonistic temperature during the growth phase. The pathogen antagonistic temperature is preferably between about 35° F. and about 45° F. The cryo-sprouts grown according to these methods have reduced numbers of pathogenic organisms, are greener and have an extended shelf-life.

Abstract: A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat. The potatoes can also be cooked and mashed in the package and can include a seasoning disk.

Abstract: A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat. The potatoes can also be cooked and mashed in the package and can include a seasoning disk.

Abstract: Containers for growth of sprouts are described. The covered containers have an air-permeable seal and may also have additional openings to increase the air permeability rate of the covered container. The air permeability rate is balanced to have sufficient air exchange but with an evaporation rate that is low enough to avoid addition of water during germination and growth of the cryo-sprouts. The seeds and sufficient water are added to the container and covered with a lid to form an air-permeable covered container. The seeds germinate and grow in the covered container at pathogen antagonistic temperature without the removal of the lid until use by consumer. This results in cryo-spouts in that have reduced numbers of pathogenic organisms, are greener and have an extended shelf-life.

Abstract: The present description relates to cryo-sprouts that have been germinated, grown and shipped in the same container. Seeds are placed on a membrane in the container with sufficient water. The container with the seeds is incubated at a pathogen antagonistic temperature during the growth phase. The pathogen antagonistic temperature is preferably between about 35° F. and about 45° F. The cryo-sprouts grown according to these methods have reduced numbers of pathogenic organisms, are greener and have an extended shelf-life.

Abstract: The present description relates to cryo-sprouts that have been germinated, grown and shipped in the same container. Seeds are placed on a membrane in the container with sufficient water. The container with the seeds is incubated at a pathogen antagonistic temperature during the growth phase. The pathogen antagonistic temperature is preferably between about 35° F. and about 45° F. The cryo-sprouts grown according to these methods have reduced numbers of pathogenic organisms, are greener and have an extended shelf-life.

Abstract: A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat.

Abstract: The present description relates to cryo-sprouts that have been germinated, grown and shipped in the same container. Seeds are placed on a membrane in the container with sufficient water. The container with the seeds is incubated at a pathogen antagonistic temperature during the growth phase. The pathogen antagonistic temperature is preferably between about 35° F. and about 45° F. The cryo-sprouts grown according to these methods have reduced numbers of pathogenic organisms, are greener and have an extended shelf-life.

Abstract: A food product and method are provided. The food product includes a pulse having a total water content below that of a fully hydrated pulse and a chewier texture. It is formed from a dry pulse and is hydrated, but only partially, resulting in a total water content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter. The pulse is in an intact form and has not been fully hydrated after harvest.

Abstract: Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms.

Abstract: Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms.

Abstract: A food product and method are provided. The food product includes a pulse having a total water content below that of a fully hydrated pulse and a chewier texture. It is formed from a dry pulse and is hydrated, but only partially, resulting in a total water content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter. The pulse is in an intact form and has not been fully hydrated after harvest.

Abstract: The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g/cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.

Abstract: An improved package comprising a self-venting mechanism that provides an indication of high temperature venting. The package includes a fin seal with an aperture positioned in the fin seal to act as a vent when the package and its contents are heated in a microwave oven. The pressure in the package is vented by allowing steam to escape through the aperture upon partial separation of the fin seal up to the aperture.

Abstract: An improved package comprising a self-venting mechanism that provides an indication of high temperature venting. The package includes a fin seal with an aperture positioned in the fin seal to act as a vent when the package and its contents are heated in a microwave oven. The pressure in the package is vented by allowing steam to escape through the aperture upon partial separation of the fin seal up to the aperture.

Abstract: Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.

Abstract: Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.

Abstract: Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.