Abstract: The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt. % of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt. % of the total weight of the cocoa pod husk, and wherein the total ash content of the powder is no more than 6.0 wt. %. The invention further provides methods of making cocoa pod husk powders of the invention comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80° C., or at least 85° C.

Abstract: An electronic device includes a display, memory comprising one or more storage media storing instructions, and at least one processor comprising processing circuitry, wherein the instructions, when executed by the at least one processor individually or collectively, cause the electronic device to display an image on the display, based on displaying the image, receive an input to apply a three-dimensional visual effect to the image, based on the input, identify segmentation information indicating an object of the image, identify the object from the segmentation information, based on the object including an edge of the image, apply the three-dimensional visual effect by generating, on the display, a first video representing a background area within the image moved by a first distance beyond the object, and based on the object being spaced apart from the edge of the image, apply the three-dimensional visual effect by generating, on the display, a second video representing the background area within the image mov

Abstract: The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt. % of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt. % of the total weight of the cocoa pod husk, and wherein the total ash content of the powder is no more than 6.0 wt. %. The invention further provides methods of making cocoa pod husk powders of the invention comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80° C., or at least 85° C.

Abstract: The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30 wt % and comprises: (i) one or more sources of cocoa butter or cocoa butter equivalent in a total amount of from 0.5 to 10 wt %, and (ii) a sorbitan monoester selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof, wherein the continuous bakery portion comprises less than 5 wt % trans fatty acids by weight of the fatty acids present in the continuous bakery portion, and less than 45 wt % saturated fat by weight of the fatty acids present in the continuous bakery portion.

Abstract: The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tristearate.

Abstract: The window well cover is a cover that is placed on top of the window well. The window well cover is a screened frame that prevents debris from falling into the window well but allows light to pass into the window well in order to provide natural light to enter cellar environments. The window well cover is fitted with a first door and a second door that allows access into the window well for maintenance purposes. The first door and the second door are secured with a locking latch when closed. The window well cover comprises a first door, a second door, a master panel, and a locking latch. The first door and the second door are mounted on the master panel. The locking latch secures the first door and the second door in the closed position.

Abstract: A process for making a confection is disclosed including exposing the confection, or a precursor thereof, to electromagnetic radiation. The process is capable of manipulating the rheological characteristics of the confection or confection precursor without altering the temperature of the confection, or changing the composition thereof. The changes in rheological characteristics are advantageously temporary and reversible. Finally, the process requires minimal capital expenditure, may readily be incorporated into an existing process an onto existing equipment, and requires minimal energy consumption.

Abstract: This invention is directed to a body temperature sensing and indicating teeth protection system. The present invention is capable of sensing and indicating a user's body temperature while also protecting one or more teeth of the user.