Abstract: In a method for generating a product design, a description of i) a product to be designed, and/or ii) one or more design objectives are received and analyzed to determine a design function that corresponds to the description and characterizes the product. Combinations of sub-functions that match the determined design function are determined. A plurality of components that implement the design sub-functions are determined. One or more models that correspond to one or more candidate designs that implement the determined design function are constructed from sub-models corresponding to the determined plurality of components. The one or more models are evaluated with regard to one or more design objectives. A report is generated that provides i) information regarding performance of at least one candidate design with regard to the one or more design objectives, and/or ii) an indication that no candidate design meets the one or more design objectives, when appropriate.

Abstract: A snack food incorporating various ingredients of chicken noodle soup is described. The processing of a chicken noodle soup mixture begins with three separate batch operations (e.g., pasta, chicken/vegetable filling, and broth) that are completed before moving to a continuous forming process, such as a triple cold forming extrusion operation. Extrusion typically begins with a machine kneading and then forming a pasta shell under high pressure through a custom die. Concurrently, the chicken/vegetable filling and broth move through the extruder in separate streams allowing for two distinct fillings one inside the other (e.g., broth inside chicken), filling approximately 75% of the pasta shell's volume allowing room for closing. The product is simultaneously cut and sealed at a suitable length.