Abstract: Methods for producing meat analog as well as formulations are disclosed. The novel production method uses a device designed to texturize the product while providing superior heat transfer for cooking. The device includes a helical compression conveyer with internal and external heating sources that delivers a high ratio of surface area for heat transfer to product volume. This results in the device being capable of heating of the emulsion volume as it is moved from the inlet to the outlet of the device to form a meat analog within the device in which the meat analog is formed in multiple segments to result in the meat analog having a defined surface texture.

Abstract: A method of calculating the carbon or greenhouse gas footprint of a food composition includes determining the CO2 or greenhouse gas emission of each ingredient by associating a total energy value with the ingredient, determining the proportion of the total energy value contributed by each of at least one energy source, where each energy source has a characteristic CO2 or greenhouse gas emissions value, and then calculating a CO2 or greenhouse gas emission value for the ingredient based on the GHG emission values of each contributing energy source. Also, optimizing the CO2 or greenhouse gas emissions in the formulation of pet food employs this method.

Abstract: High resolution ink-jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fat or wax base, are used to produce high resolution images on edibles. The methods utilize a piezoelectric printhead; and the edible products include confectionery pieces having non-planar, hydrophobic surfaces, such as wax-polished sugar shell surfaces, with a printed image thereon having a resolution greater than 100 dpi, preferably greater than 300 dpi.

Abstract: Methods for producing meat analog as well as formulations are disclosed. The novel production method uses a device designed to texturize the product while providing superior heat transfer for cooking. The device includes a helical compression conveyer with internal and external heating sources that delivers a high ratio of surface area for heat transfer to product volume. This results in the device being capable of heating of the emulsion volume as it is moved from the inlet to the outlet of the device to form a meat analog within the device in which the meat analog is formed in multiple segments to result in the meat analog having a defined surface texture.

Abstract: A method of calculating the carbon or greenhouse gas footprint of a food composition includes determining the CO2 or greenhouse gas emission of each ingredient by associating a total energy value with the ingredient, determining the proportion of the total energy value contributed by each of at least one energy source, where each energy source has a characteristic CO2 or greenhouse gas emissions value, and then calculating a CO2 or greenhouse gas emission value for the ingredient based on the GHG emission values of each contributing energy source. Also, optimizing the CO2 or greenhouse gas emissions in the formulation of pet food employs this method.

Abstract: A color coat is formed an a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped confectionery by ink-jet printing at least one edible ink onto the surface of the hard-panned, sugar shelled, pellet-shaped confectionery, and drying the color coat. The hard-panned, sugar shelled, pellet-shaped confectionery may be transported and/or stored prior to the application of the color coat.

Abstract: Modifying the surface of an edible with a high polarity water-based glaze or polishing gum improves the printing of images on the edibles with low viscosity inks typically used in ink-jet printing. The methods described herein are suited to printing high resolution ink-jet images on edible substrate, such as a hard panned sugar shell confectionery.

Abstract: Modifying the surface of an edible with a high polarity water-based glaze or polishing gum improves the printing of images on the edibles with low viscosity inks typically used in ink-jet printing. The methods described herein are suited to printing high resolution ink-jet images on edible substrate, such as a hard panned sugar shell confectionery.

Abstract: High resolution ink-jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fat or wax base, are used to produce high resolution images on edibles. The methods utilize a piezoelectric printhead; and the edible products include confectionery pieces having non-planar, hydrophobic surfaces, such as wax-polished sugar shell surfaces, with a printed image thereon having a resolution greater than 100 dpi, preferably greater than 300 dpi.