Abstract: Embodiments herein are directed to egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations and the use of each in a variety of food products, wherein the egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations possess one or more functional properties similar to a natural egg.

Abstract: Embodiments herein are directed to egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations and the use of each in a variety of food products, wherein the egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations possess one or more functional properties similar to a natural egg.

Abstract: Embodiments herein are directed to methods for preparing and compositions containing microalgae biomass. Described herein are, for example, methods of preparing a microalgal flour that involve culturing microalgae, concentrating the microalgae into a microalgal biomass sludge, washing the microalgal biomass sludge, adjusting the pH of the microalgal biomass sludge, and drying the microalgal biomass sludge to produce the microalgal flour. Also disclosed are food products supplemented with microalgae biomass, including for example microalgal flour, a protein concentrate, or a protein isolate.

Abstract: Described are food compositions including doughs, extrudates, and finished puffed food compositions derived therefrom. The food compositions contain hemp protein, non-hemp protein, and starch. Such a food composition contains at least 40 weight percent total protein and less than 10 weight percent total fat, based on total weight of the food composition on a dry basis. Advantageously, the finished food product has a surprisingly crunchy texture. Additionally, the finished food product has improved storage stability as compared to compositions having greater levels of hemp fat.

Abstract: A reconfigurable microwave packaging container is provided for containing, heating, and crisping at least one surface of at least one food product. The container includes a reconfigurable first panel having a flap that is at least partially separable from the container, and at least a portion of the flap includes a microwave susceptor material for absorbing microwave energy to transfer to at least one food product surface. The container also includes a second panel spaced from the first panel by a first distance to accommodate at least one food product between the first and second panels. The flap of the first panel is reconfigurable to be spaced at a second distance from the second panel, wherein the second distance is smaller than the first distance.

Abstract: Filled dough products are provided having enhanced crispiness. In one aspect specific crispiness enhancing ingredients are added to either or both the dough composition and the filling composition to provide superior crust performance properties in the final filled dough product. In another aspect, a preferred extrusion die is provided that comprises a primary extrusion opening and a plurality of secondary extrusion openings and is positioned across an outlet of an extrusion passageway. The preferred die further includes at least one recessed region, which at least partially includes a portion of one or more secondary extrusion openings. The present invention is also directed to methods of forming filled food products.

Abstract: A reconfigurable microwave packaging container is provided for containing, heating, and crisping at least one surface of at least one food product. The container includes a reconfigurable first panel having a flap that is at least partially separable from the container, and at least a portion of the flap includes a microwave susceptor material for absorbing microwave energy to transfer to at least one food product surface. The container also includes a second panel spaced from the first panel by a first distance to accommodate at least one food product between the first and second panels. The flap of the first panel is reconfigurable to be spaced at a second distance from the second panel, wherein the second distance is smaller than the first distance.