Abstract: A conversational computing system that provides a universal coordinated multi-modal conversational user interface (CUI) 10 across a plurality of conversationally aware applications (11) (i.e., applications that “speak” conversational protocols) and conventional applications (12). The conversationally aware applications (11) communicate with a conversational kernel (14) via conversational application APIs (13). The conversational kernel 14 controls the dialog across applications and devices (local and networked) on the basis of their registered conversational capabilities and requirements and provides a unified conversational user interface and conversational services and behaviors. The conversational computing system may be built on top of a conventional operating system and APIs (15) and conventional device hardware (16). The conversational kernel (14) handles all I/O processing and controls conversational engines (18).

Abstract: Methods and apparatus for providing speech recognition in noisy environments. An energy level associated with audio input is ascertained, and a decision is rendered on whether to accept the at least one word as valid speech input, based on the ascertained energy level.

Abstract: Methods and apparatus for providing speech recognition in noisy environments. An energy level associated with audio input is ascertained, and a decision is rendered on whether to accept the at least one word as valid speech input, based on the ascertained energy level.

Abstract: Yogurt and fruited yogurts are fiber fortified without any resultant adverse taste or mouthfeel due to the fiber by using selected sources of fiber which include soy fiber, oat fiber, and gum arabic. Plain yogurt and Swiss style fruited yogurt can be fiber enriched with up to 6 grams of fiber and preferably 3.5 grams of fiber per 8 ounces by adding gum arabic and/or soy fiber to the yogurt base mix or to the yogurt fruit product. Yogurt fruit product as well as fruit jams and fruit preserves are enriched with up to 4 grams of fiber and preferably 2.5 grams of fiber per 25 grams of fruit product by judicious use of soy fiber, oat fiber and/or gum arabic as the source of fiber. Sundae style fruited yogurt may be fiber enriched with up to 10 grams and preferably 7 grams of fiber per 8 ounces of product.

Abstract: The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.

Abstract: A semi-moist, semi-soft, shelf-stable and non-bleeding particle for carrying a food flavor contains 5-30% protein, 5-70% gelatinized starch, 5-40% vegetable fat and at least one of 5-50% dextrose and 5-50% sucrose. The moisture content is between 2 and 30%. The particles may be flavored with natural and artificial fruit flavors, cheese flavors, etc. The texture, mouth feel and flavors closely approximate the natural corresponding particles. The particles may be used in various conventional food compositions such as dry muffin and cake mixes.