Abstract: A location of a first object can be determined in an image. A line can be drawn on the first image based on the location of the first object. A deep neural network can be trained to determine a relative location between the first object in the image and a second object in the image based on the line. The deep neural network can be optimized by determining a fitness score that divides a number of deep neural network parameters by a performance score. The deep neural network can be output.

Abstract: A computer that includes a processor and a memory, the memory including instructions executable by the processor to generate background pixels and object pixels and generate background pixel ray data based on the background pixels and object ray pixel data based on the object pixels. The background pixel ray data can be input to a first neural network to generate background neural radiance fields (NeRFs) and the object pixel ray data can be input to a second neural network to generate object NeRFs. An output image can be rendered based on the background NeRFs and the object NeRFs.

Abstract: A location of a first object can be determined in an image. A line can be drawn on the first image based on the location of the first object. A deep neural network can be trained to determine a relative location between the first object in the image and a second object in the image based on the line. The deep neural network can be optimized by determining a fitness score that divides a number of deep neural network parameters by a performance score. The deep neural network can be output.

Abstract: Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general embodiment, the dairy beverages comprise milk, a flavoring component, and a stabilizing system comprising a cellulose and carrageenan. The weight ratio of the cellulose to the carrageenan ranges from about 17:1 to about 1.5:1.

Abstract: A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material.

Abstract: The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention.

Abstract: The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

Abstract: A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material.

Abstract: A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material.