Abstract: The invention relates to a microorganism from the species Lysobacter enzymogenes, having nematicidal activity and the ability to promote plant growth. The invention also provides methods for obtaining a biomass of said microorganism, as well as methods for biologically controlling nematodes, for treating and preventing plant infection caused by nematodes, and for promoting plant growth based on the use of said microorganism or of phytosanitary products obtained therefrom.

Abstract: Compositions and methods for controlling pests are provided. The methods involve transforming organisms with a nucleic acid sequence encoding an insecticidal protein. In particular, the nucleic acid sequences are useful for preparing plants and microorganisms that possess insecticidal activity. Thus, transformed bacteria, plants, plant cells, plant tissues and seeds are provided. Compositions are insecticidal nucleic acids and proteins of bacterial species. The sequences find use in the construction of expression vectors for subsequent transformation into organisms of interest including plants, as probes for the isolation of other homologous (or partially homologous) genes. The pesticidal proteins find use in controlling, inhibiting growth or killing Lepidopteran, Coleopteran, Dipteran, fungal, Hemipteran and nematode pest populations and for producing compositions with insecticidal activity.

Abstract: A composition for inhibiting the attachment of microbes to an animate or inanimate surface is disclosed. The composition includes a carrier and an effective amount of an anti-adherent agent. The anti-adherent agents include botanical agents such Soybean extract, Horse chestnut extract, Gypenoside, Resveratrol, Astragalus extract, Rhubarb rootextract, Allium cepaextract, Cassia seedextract, Ginkgo bilobaextract, and Silymarin, and combinations thereof. The efficacy of the botanical agents is microbe and surface dependent. Various delivery vehicles, including a wipe, may be used to deliver the composition to the surface.

Abstract: Methods preparing a liquid mixotrophic Chlorella based composition comprising pasteurization and stabilization of a low concentration of mixotrophic Chlorella whole cells that have not been subjected to a drying process are disclosed. The liquid composition can be used to enhance the emergence and growth of plants in low concentration and low frequency soil and foliar applications.

Abstract: A baking pan for baking cup cakes that includes a base baking pan with baking units having a size and dimension and a top baking pan with baking units having a different size and dimension. The base baking pan and the top baking pan couple and align together and when coupled and aligned produce a first cup cake having a shape of a cup and a second cup cake having a shape of a cylinder. As such, the cup cakes are baked in two separate pieces producing a bottom cup shaped cup cake and a top cylinder shaped cup cake.

Abstract: A yeast-free, highly digestible pizza and a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria are described. The use of one or more strains of lactic acid bacteria for leavening a dough comprising water, flour, salt and other ingredients intended for preparing pizzas to be frozen and thawed before their consumption is also described.

Abstract: A poultry part harvesting, sorting, and packaging apparatus and system utilizes an arrangement of hoppers to batch poultry parts removed by cut-up machines and deposits the batches onto a transportation conveyor. Each batch is contained within a separate zone on the conveyor, and the system tracks the location of batches and open spaces on the conveyor to deliver the batches to user defined locations.

Abstract: The invention concerns an apparatus configured and designed for automatic defeathering of slaughtered poultry, comprising a transport means configured and designed for freely hanging transport of poultry suspended from their feet, in the transport direction along a transport path, and two side cheeks spaced apart and arranged on opposite sides of the transport path and forming a channel, which on their insides facing each other and turned towards the transport path each have means for defeathering the poultry transported through the channel, wherein the defeathering means can be brought into contact with the poultry to be defeathered, which is distinguished in that the apparatus has a stationary means for active support of entry of the poultry between the two side cheeks and the defeathering means arranged thereon, which is arranged in the inlet region E of the poultry into the channel.

Abstract: The invention relates to a pickling machine having a detection device for detecting a blocked, damaged and/or broken needle.

Abstract: [Problem] To provide a lactase solution having excellent thermal stability. [Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.

Abstract: Yogurt dessert piece products are of firm consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavored icing, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of firm consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the separation of the separated whey, and method for producing them.

Abstract: A yogurt fermentation system comprising a flexible insulated cover configured to cover and contact the sides of a yogurt culture container containing a yogurt culture; a heating element dispersed within the flexible insulated cover; a temperature regulator configured to regulate the heating element and maintain a temperature sufficient to ferment the yogurt culture, and methods of culturing yogurt using said system.

Abstract: The present invention relates to a method of preparing a fermented milk product. The method comprises the steps of treating a milk substrate with a low pH sensitive peptidase and a microorganism, and allowing the treated milk substrate to ferment to produce the fermented milk product.

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

Abstract: The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages.

Abstract: The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 ?m as measured by laser diffraction. The invention also relates to a process for preparing a milk concentrate comprising the steps of providing a liquid milk concentrate, adjusting pH to 5.7-6.4, heat treating for 3-300 s at 80-150° C. and cooling to <70° C. Also, the use of the milk concentrate for producing a ready-to-drink beverage, culinary sauces and concentrated milk concentrates is described.

Abstract: The disclosure features a human milk cream composition, standardized high fat human milk formulations as well as methods of making and using such compositions. In particular, the disclosure features a method of using a human milk cream composition and/or standardized high fat human milk formulations to treat infants with bronchopulmonary dysplasia (BPD) or at risk of developing BPD.

Abstract: A method for processing natural oil is provided. The method includes providing a natural oil to be processed, adding an inorganic particulate material to said natural oil, and processing the resulting mixture to obtain oil products with an improved yield and/or quality.

Abstract: The present invention relates to processes for providing coffee compositions with enhanced coffee aromas. In addition the invention relates to the use of such coffee compositions for making capsules for beverage dispensers.

Abstract: Methods for hybridizing members of the Theobroma genus, and particularly to methods for hybridizing Theobroma cacao and Theobroma grandiflorum are provided. Hybrid seeds, plants and plant parts thereof, obtained from these methods are also provided. Methods for confirming that the resulting progeny are hybrids are described. Theobroma hybrid plant products, such as seeds obtained by crossing Theobroma cacao and Theobroma grandiflorum, having modified chemical compositions, such as modified fatty acid content, and/or modified alkaloid content, are provided. Products obtainable from the hybrid plants and seeds, particularly foodstuffs such as cocoa products, are also provided.

Abstract: A chewy confectionery product having a cylindrical shape. The chewy confectionery product is substantially free of wheat and traditional texturizing agents such as gelatin, starch and albumin and is able to retain its shape for an extended period of time.

Abstract: A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

Abstract: A frozen product dispensing apparatus (20) comprises a refrigeration system (50) and a freezing cylinder (52). A source (42) of the product or precursors of the product is coupled to an inlet (124) of the freezing cylinder. An outlet valve (38) has an open condition for discharging product from the freezing cylinder. A beater assembly (53) is within the freezing cylinder and has an axis (502) and an outer helical member (152). A motor (62) is coupled to the beater assembly for driving rotation of the beater assembly about the axis so that when driving said rotation in a first direction (530), the outer helical member drives product (540) toward the outlet valve. The beater further comprises an inner helical member (200; 300; 400) within the outer helical member.

Abstract: The present invention relates to a layered frozen confectionery product comprising at least one a layer of frozen confection, at least one layer of chocolate and at least one layer of sauce. The sauce in the sauce layer has a viscosity of between 1.2 and 1.7 Pa·s at a temperature below +47° C. and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm. The chocolate in the chocolate layer has a viscosity of between 1.0 and 1.4 Pa·s at a temperature of +45° C. and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm, and the frozen confection layer has a thickness of between 3.0 and 7.0 mm and an overrun between 80 and 200 and is positioned between the chocolate and sauce layer. The invention also relates to a method for making such a product.

Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

Abstract: A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w/v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.

Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.

Abstract: Disclosed is an apparatus for making freshly squeezed orange juice, comprising a rotatory basket, a conveying guide device, a juice extractor, a water supply tank, a high pressure water pump, a supercharging device, a spraying and conveying pipeline, a spray pipeline, a spray head, a movable filter mesh, an orange juice collection funnel, a filling control valve, a filling ellipsoid-shaped vessel, a filling and conveying pipeline, a high pressure air pump, an air treatment and purification device, a high pressure gas conveying pipeline, a bottle, a bottling container, a bottle guiding device, a bottle conveying mechanism, a bottle transverse-conveying mechanism, a bottle inlet position detection device, a bottle filling position detection device, a bottle capping position detection device, a filling position and liquid level detection device, a bottle cap locking detection device, an automatic capping mechanism, a liquid recovery guiding device, a liquid recovery bucket, a finished product receiving device, a

Abstract: A system for preparing and dispensing a nitrogen infused beverage is provided. The system includes a beverage concentrate container in fluid connection, through a first flow controlling point, with a nitrogenated beverage liquid mixing point, a nitrogenated water supply in fluid connection, through a second flow controlling point, to said nitrogenated beverage liquid mixing point, wherein said nitrogenated water supply comprises a water supply in fluid connection with a liquid/gas contactor unit having a controlled pressurized supply of a gas comprising at least 50% by weight nitrogen supplied thereto, and a nitrogen infused beverage line in fluid connection from the nitrogenated beverage liquid mixing point to a beverage faucet of a faucet tower, wherein the beverage faucet is a faucet such that the infused beverage in the nitrogen infused beverage line remains under pressure during dispense of the beverage from the faucet.

Abstract: The present invention relates to the prevention of colour instability or colour fading. It is directed to the use of phloretin, a naturally derived colour stabilizer, as well as to a method of preventing colour instability or colour fading in a colored beverage or food product by including said stabilizer in said product.

Abstract: Various embodiments relate to devices and methods for treating a mixture of expansion gas and filling product foam in a beverage filling plant, comprising the steps of introducing the mixture of expansion gas and filling product foam into a closed separation container and extracting the expansion gas out of the closed separation container via suction.

Abstract: A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

Abstract: The present invention relates to a food concentrate wherein the antimicrobial effect of low amounts of allyl isothiocyanate is optimised in a product in the form of a gel.

Abstract: A process for cooking rice, quinoa, couscous, pasta, beans, chick peas and other products which absorb water during the cooking process. The product is placed in sealed cooking bags along with a sufficient amount of liquid for absorption. The sealed bags are then conveyed through a continuous oven in which they are contacted with a superheated vapor cooking medium.

Abstract: Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

Abstract: Animal muscle portions are treated to form an enhanced muscle portion by providing a comminuted meat emulsion made from a first animal muscle tissue and having a pH of from about 6.5 to about 9.5, and adding the emulsion to an animal muscle portion in a manner that promotes uptake and/or distribution of the emulsion into the animal muscle portion to form an enhanced muscle portion. In an aspect, at least about 70% by weight of the protein of the tissue in the emulsion is solubilized, and the protein is not isolated from the tissue. In an aspect, no more than about 30% by weight of the protein of the tissue is precipitated. In an aspect, the tissue is not exposed to acid in a manner that would cause the pH of the tissue to be less than about 5.3. Products prepared by the processes are also described.

Abstract: Granular food composition comprising: Fat, Starch; wherein the food composition comprises gas.

Abstract: The present invention provides a method for producing a solid roux which has excellent shape retention properties even in summer, does not undergo seepage of liquid oily components to the surface or whitening of the surface, melts well in the mouth and has a reduced content of trans fatty acids and saturated fatty acids. A solid roux base, which contains specified quantities of table sugar and one or more types of sugar selected from among maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, is solidified by means of heat treatment at 100-160° C. In addition, solid oils and fats having a relatively low content of trans fatty acids and saturated fatty acids and having melting points of 40° C. or lower are used as the oils and fats for the solid roux.

Abstract: Terpene flavoring compositions, methods of using them to flavor foods, beverages, or vaporizer compositions, and methods of making and consuming these compositions.

Abstract: A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR120 fatty acid receptor that can be used to enhance the fatty acid taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.

Abstract: The present invention is related to substituted butanol derivatives of the formula: wherein R is an unsubstituted or substituted C1-6 straight chain alkyl, an unsubstituted or substituted C3-6 branched chain alkyl, an unsubstituted or substituted C3-6 straight chain alkenyl, an unsubstituted or substituted C3-6 branched chain alkenyl, an unsubstituted or substituted C3-6 cycloalkyl, an unsubstituted or substituted C1-6 alkoxy, nitrile, halo, amino, an unsubstituted or substituted C1-6 alkylamino, an unsubstituted or substituted C1-6 dialkylamino, carboxy-C1-6 alkylamino, carboxy-C1-6 dialkylamino, an unsubstituted or substituted acetoxy, carboxy, an unsubstituted or substituted carboxyethyl, an unsubstituted or substituted C1-6 alkylcarbonyl, an unsubstituted or substituted C1-6 alkylcarboxy, an unsubstituted or substituted C1-6 alkylthio, an unsubstituted or substituted C1-6 alkyloxy, carboxamido, an unsubstituted or substituted C1-6 alkylcarboxamido or an unsubstituted or substituted C1-6 dialkylcarboxa

Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate

Abstract: The present invention relates generally to food products, cosmetics, and/or nutraceutical compositions and methods of use. The compositions can include an ellagic acid dihydrate compound that assists in the uptake of glucose.

Abstract: This invention is directed toward a bar and a shake that contain a blend of herbs for enhanced human and animal lactation and breastfeeding.

Abstract: A method for producing a hop extract including filtering a hop-containing water at a temperature of 50° C. or higher, to give a hop extract. According to the method of the present invention, a hop extract having a high polyphenol concentration can be conveniently prepared, and is suitably used as raw materials for compositions for treating and/or ameliorating proteotoxin neutralization, inhibition of enamel decalcification, body fat modulation, protection of periodontal membranes, virus inactivation, inhibition of overexpression of thymic stromal lymphopoietin, symbiotic regeneration, obesity, anti-inflammation, inflammatory bowel disease, coronary artery disease, hyperuricemia, allergic diseases, digestive diseases, and the like.

Abstract: The invention relates to a method for producing an extract of a matrix of vegetable origin, particularly a plant, involving a solid-liquid extraction by means of an aqueous solution containing at least one, preferably agro-sourced, non-ionic amphiphilic compound, at a concentration at least equal to the minimum hydrotrope concentration thereof.

Abstract: A processes for increasing the stability of a composition containing polyunsaturated an omega-6 fatty acid against oxidation proceeds by (i) providing a starting composition containing at least one polyunsaturated omega-6 fatty acid component; (ii) providing a lysine composition; (iii) admixing an aqueous, an aqueous-alcoholic or an alcoholic solution of starting composition and lysine composition, and subjecting a resulting admixture to spray drying conditions subsequently, thus forming a solid product composition containing at least one salt of a cation derived from lysine with an anion derived from the polyunsaturated omega-6 fatty acid; the product composition exhibiting a solvent content SC selected from the following; SC<5 wt %, SC<3 wt %, SC<1 wt %, or <0.5 wt %.

Abstract: The present invention relates to a composition for use in formulae for infants or young children comprising partially hydrolysed protein and an oil mix comprising palmitic acid wherein the palmitic acid esterified in the sn-2 position of triacylglycerols is in the amount of from 20% to 60% by weight of total palmitic acid. Furthermore, the invention relates to an infant formula comprising said composition and the use of said composition or infant formula.

Abstract: This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.

Abstract: Infant formulas that include at least one human milk oligosaccharide selected from 2?-fucosyllactose (2?-FL) and lacto-N-neotetraose (LNnT), polyunsaturated fatty acids (PUFAs) docosahexaenoic acid (DHA) and arachidonic acid (AA), where the AA and DHA are present in an n-6/n-3 ratio of between 1 and 1.8, at least 30 mg/L of nucleotides, where the nucleotides include inosine monophosphate, and at least 30 ?g/L of lutein are disclosed. Also provided are methods of use of the infant formulas for improving at least one of cognition, learning, and memory in an infant. The methods include administering the infant formulas to an infant.