Abstract: A watercraft suitable for fishing has a rotomolded deck and hull. The deck includes a cockpit with substantially vertical sidewalls, a rear wall, a pedaling installation, and a flat floor between the sidewalls extending from the rear wall to the pedaling installation in the cockpit. The hull includes a depression between lateral protrusions amidships and a stern with a rounded cross section so that the combination of the lateral protrusions and rounded stern cross section allow the watercraft to track straight on water and for the stern to move laterally when the watercraft is turned on a body of water. The watercraft may also include a seat movably mounted onto spaced apart grooves installed on the flat floor of the cockpit that extend from a rear position near the rear wall to a forward position near the pedaling installation.

Abstract: A watercraft having a propulsion device accessible from within its cockpit. The propulsion device includes a pedaling assembly with seals to prevent ingress of water to the interior of the device's housing. The propulsion device may also include an accessory mount for a person to easily see and access electronic equipment and thereby keep the hands free for other tasks.

Abstract: A watercraft having a propulsion device accessible from within its cockpit. The propulsion device includes a pedaling assembly with seals to prevent ingress of water to the interior of the device's housing. The propulsion device may also include an accessory mount for a person to easily see and access electronic equipment and thereby keep the hands free for other tasks.

Abstract: Compositions including a high intensity sweetener and a coloring agent are provided. More particularly, compositions that provide sweetness and a burst of color when added to a foodstuff are provided. Also provided are methods of making such compositions and methods of sweetening and coloring a foodstuff using such compositions.

Abstract: The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36° C. to about 50° C.; and cooling the chocolate covered soft confectionery centers.

Abstract: A sweetening composition having a crystalline matrix that contains a first material that includes nutritive sweeteners, low calorie sweeteners, sugar polymers, sugar alcohols and combinations thereof and is in intimate contact with a second material that includes at least one high intensity sweetener. The sweetening composition having a size that allows a crystal to be selected by hand, with a low caloric content with about 1 gram of the sweetening composition providing at least 4 grams of sucrose equivalent sweetness.

Abstract: The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.

Abstract: The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36° C. to about 50° C.; and cooling the chocolate covered soft confectionery centers.

Abstract: The present invention is directed to a method of reducing adhesion between confectionery articles stored or processed in contacting relationships. The method comprises the step of applying a solid fat based material to the confectionery articles in an amount effective to substantially reduce adhesion when the confectionery articles are in contacting relationships, thereby reducing adhesion of the confectionery articles to one another.

Abstract: The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.