Abstract: Described is a kit for constructing retaining walls including multiple interconnecting units. Various units are provided including primary retaining wall units, end units, and corner units. Each unit is square or rectangular in shape and includes an interior volume, a lip on an upper end thereof, and a protrusion on a lower end thereof. The units can be stacked on top of one another and can be secured by engagement of the lip of a first unit with the protrusion of a second unit. The units can also be arranged side-by-side and secured to one another using securement posts and fasteners. The units include one or more exterior surfaces having a finished appearance that resembles wood, brick, or stone, among others. Further, each unit includes one or more drainage apertures thereon. In this way, the present invention provides a versatile system for constructing a retaining wall of a desired configuration.

Abstract: Described is a kit for constructing retaining walls including multiple interconnecting units. Various units are provided including primary retaining wall units, end units, and corner units. Each unit is square or rectangular in shape and includes an interior volume, a lip on an upper end thereof, and a protrusion on a lower end thereof. The units can be stacked on top of one another and can be secured by engagement of the lip of a first unit with the protrusion of a second unit. The units can also be arranged side-by-side and secured to one another using securement posts and fasteners. The units include one or more exterior surfaces having a finished appearance that resembles wood, brick, or stone, among others. Further, each unit includes one or more drainage apertures thereon. In this way, the present invention provides a versatile system for constructing a retaining wall of a desired configuration.

Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.

Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.

Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.

Abstract: A food product with a temperature-sensitive inclusion, and a method of making the food product with the inclusion.

Abstract: A ready-to-eat cereal is provided. The ready-to-eat cereal product contains encapsulated flavor particles throughout the dough of the product that withstand a cooker/extruder and rupture upon human mastication. The encapsulated flavor particles provide a delayed and intense flavor to the consumer.

Abstract: A method and device for producing a multicolored food piece includes providing a flow stream of a first food mass that has a first color. The first flow stream of the first food mass is injected with a second food mass that has color that is different in color, or in hue, than the first food mass. Thereafter the food mass flow stream is divided into a plurality of sub-streams and is extruded through a die port.

Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.

Abstract: Provided is a novel edible composition capable of forming a gel that is effective as a gel carrier for food ingredients. Food ingredients are substantially coated with the gel of the present invention. The gel forms a barrier on at least a portion of the food ingredient, thereby becoming a carrier of the food ingredient. During retort, the gel carrier protects the food ingredient from becoming overcooked and/or overprocessed.

Abstract: An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has structure to prevent or minimize the amount of fluid additive that contacts or pools along the periphery of the fluid food flow stream. A fluid additive delivery system is provided to deliver equal amounts of fluid additive to a plurality of fluid additive injectors using a single pump without adjustable flow control apparatus.