Abstract: An automated burrito maker is described, including a filling station for providing a quantity of burrito filling on an upper surface of tortillas on a first belt, an air supply positioned below a gap between the first belt and a second belt for delivering an air blast to lift a leading edge of each tortilla moving over the gap, a front fold station for crimping the leading edge of the tortilla toward the upper tortilla surface and around at least a portion of the burrito filling, a first side fold station having a first folding rail for wrapping the first tortilla side over at least a portion of the burrito filling, and a second side fold station having a second folding rail for wrapping the second tortilla side over at least a portion of the burrito filling and at least a portion of the first side of the tortilla.

Abstract: Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.

Abstract: Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.