Abstract: A composition comprising a microbial consortium comprising one or more ammonium-oxidizing strains which are generally recognized as safe (GRAS) and which are selected from the group of Nitrosomonas, Nitrosospira, Nitrosopumilus, Cenarchaeum, Nitrosoarchaeum, Nitrosocaldus, Caldiarchaeum; and one or more GRAS strains which are commensal to the one or more ammonium-oxidizing strains, and which are selected from the group of Acinetobacter, Alcaligenes, Arthrobacter, Azospirillum, Azotobacter, Bacillus, Beijerinckia, Enterobacter, Erwinia, Flavobacterium, Rhizobium, Serratia and Deinococcus, especially for treating hard surfaces and treating textiles.

Abstract: A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.

Abstract: The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.

Abstract: A waffle is formed of a body having an integral reservoir formed therein with a plurality of severable waffle sections that are connected to the integral reservoir and configured so as to be severable from the integral reservoir such that the integrity of the integral reservoir is maintained when each severable waffle section is severed from the integral reservoir and are further configured to both capture and effectively direct and fluid toppings.

Abstract: Method for producing wafer half-shells including the operations of: providing a wafer including a plurality of half-shells connected to each other by an interconnecting wall, where the interconnecting wall is connected to each half-shell by an annular region surrounding the half-shell having a thickness smaller than the thickness of the interconnecting wall, and separating the half-shells from the interconnecting wall along a cutting profile corresponding to the half-shell contour at the annular region with a reduced thickness, wherein, in the separation operation the interconnecting wall is supported by a plastic material support, and the separation operation is carried out by a cutting member having a serrated cutting profile.

Abstract: This invention relates generally to a system and method of detecting woody breast using image analysis of carcass features, and more particularly to a real-time system and method of detecting woody breast in broilers using non-destructive and/or non-contact image analysis of carcass features. The system and method assess woody breast in broilers at the fillet level using image analysis of the angle or area associated with the tip of the keel bone and surrounding breast meat of broiler carcasses. The method is configured be incorporated into and utilized by vision grading system.

Abstract: A single- or multilayer film is disclosed, the film made on the basis of a blend of (co)polyamide and polyvinyl alcohol, soluble in at least one solvent A, comprising more than 50% water, at that said film comprising polyvinyl alcohol—PVAs, soluble in the same solvent A, and bonded polyvinyl alcohol—PVAB, which (i) is virtually insoluble in the same solvent A at temperatures from 18° C. to the initial boiling point at normal pressure, (ii) is soluble in at least one of the solvents, capable of dissolving (co)polyamide, (iii) gives the typical for PVA color reaction with iodine, and (iv) reacts with at least one primary amine, with formation of water-soluble PVA, wherein the CB/CS ratio, where CB is the film content for PVAB, that becomes water-soluble after its treatment with said primary amine, and Cs is the content of PVAs in the film, is not less than 0.05.

Abstract: For separating an intestine from a cluster of organs harvested from an animal, in particular a pig, cow or sheep, wherein the intestine is connected to the remainder of the cluster through tissue, a device and method are provided. The intestine separating device includes a guiding device having at least one guiding surface configured to contact the intestine. The guiding device includes first and second guiding members together defining a gap for accommodating the tissue. The first and second guiding members are movable towards and away from each other to vary a gap width. A gap width control structure includes an actuator to controllably decrease and increase the gap width. A tissue separating device is operative in the gap to provide a separation in the tissue close to the intestine.

Abstract: A system and method for preparing a shelled crustacean body part for meat extraction are provided. The method involves capturing an image of said body part, evaluating the thickness of the shell from the image, determining from the thickness evaluation at least one laser parameter for forming a line of weakness within the shell, the line of weakness being dimensioned to facilitate meat extraction, while preserving the sensory characteristics of the meat, and sweeping a laser beam on the body part in accordance with the laser parameter to form the line of weakness within the shell. The method and system provide the advantage of facilitating meat extraction without compromising the quality or commercial value of the meat all while increasing productivity and performance in comparison with completely manual extraction techniques.

Abstract: An electric food smoker includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.

Abstract: An electric food smoker includes a heating element that provides a main source of heat and a separate smoke element that is controlled independently from the heating element and provides heat to a wood chip box. Separate control of the heating element and the smoke element allows providing a cold smoke cycle for the food smoker. A hot smoke cycle provides independent control of the heating element and the smoke element according to a hot smoke program. A fast smoke cycle allows adding more smoke during any existing cycle.

Abstract: Provided herein are methods and compositions for the reduction of microbial contamination of animal carcasses, including fowl, and food products with carbonic acid-based compositions.

Abstract: A fast home curing device comprises a top cover, a body and a power module. A pressure sensor, an electromagnetic valve, an air pump, a controller and a power module are disposed inside the chamber. The top cover and the body form a sealed space when combined. An electromagnetic valve air inlet is connected with a ventilating hole located on the outer surface of the top cover, an electromagnetic valve air outlet is connected with a venting tube disposed on a bottom of the top cover. An air pump air inlet is connected with a suction hole located on the bottom of the top cover, an air pump air outlet is connected with the ventilating hole. A pressure sensor output is coupled with a controller input. An air pump input and an electromagnetic valve input are coupled with a controller output respectively.

Abstract: A prune paste and related process including drying plums according to a temperature profile tailored to produce prunes retaining at least 75% of nutrients from the plums (vitamin K, vitamin C, and minerals comprising iron, potassium and phosphorus). A prune-based product and related process including the combination of the prune paste and at least one nutrient-rich material comprising beans, seeds, spices and concentrates of nutrients. The at least one nutrient-rich material may be selected to synergistically enhance bioavailability of other specific nutrients from the prune paste. The prune-based product may be consumed to reduce constipation, iron deficiency or insufficiency, osteoporosis and related bone diseases and/or cardiovascular risks.

Abstract: The present invention provides an effective means for improving the dispersibility of sediments or aggregates of microbial cells generated at the time of production and during storage of a food or beverage product containing microbial cells such as lactic acid bacteria. The present invention provides a beverage that contains microbial cells comprising (A) microbial cell powder and (B) polyglycerin fatty acid ester composed of polyglycerin having a polymerization degree of 3 to 10 and fatty acid having 10 to 18 carbon atoms connected by ester bonds.

Abstract: The present invention relates to a method for roasting coffee beans comprising the steps of a) heating the coffee beans by a heating rate between 20° C./minute and 40° C./minute until the temperature of the coffee beans is between 160° C. and 220° C., and b) heating the coffee beans by a heating rate between 1° C./min and 10° C./minute, said heating steps being performed in the same roasting chamber.

Abstract: Systems and methods for processing food products.

Abstract: A method for producing a seed suspension (SSP) is disclosed, the method comprising the steps of: —providing an edible fat (EDF) being melted, —feeding said edible fat (EDF) through a processing zone (PZ), and —performing a crystallization step in said processing zone (PZ) to obtain said seed suspension (SSP) by —subjecting said edible fat (EDF) to a cooling temperature (CT) below 30 degrees Celsius in said processing zone (PZ), and —subjecting said edible fat (EDF) to shear stress in said processing zone (PZ), wherein the edible fat (EDF) comprises SatOSat-triglycerides in an amount of 20 99% by weight. Also, a method of producing a heat stable chocolate, a seed suspension, a confectionary product, and a seed suspension apparatus is disclosed.

Abstract: The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients.

Abstract: Color indicating chewing gum compositions comprising one or more color compounds are provided. The compositions demonstrate a visual color or shade change from start of chewing to the end of chewing and provide oral health benefits. Methods of producing a color changing chewing gum are also provided.

Abstract: A tetrahydrocannabinol chewing gum for delivering tetrahydrocannabinol (THC) to a user comprises one or more ingredients. The chewing gum core comprises one or more of tetrahydrocannabinol (THC), gingerol, and caffeine. The user ingesting the tetrahydrocannabinol chewing gum receives tetrahydrocannabinol (THC) from the tetrahydrocannabinol chewing gum.

Abstract: The present invention relates to a frozen dessert, in particular an ice cream which is based on a whey protein isolate resp. a whey protein concentrate. Additionally, the composition contains probiotics, low glycemic index sweeteners as well as microencapsulated vitamins and minerals.

Abstract: A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component is solubilized or the sequestrates affecting the reactivity between the alginate and the calcium component is removed such that a gel feed is formed that includes a gel matrix containing the feed nutrient components. The gel feed may then be fed to the livestock. In another aspect of the present invention, piglets are weaned by feeding the gel feed for at least seven days directly after weaning. The gel feed may also include protein derived from blood with or without egg protein.

Abstract: Animal feed compositions including a bile acid or a salt thereof are provided. Also provided are bile acid modulated intestinal digesta compositions. The present invention further relates to methods of using such compositions to improve body weight gain or the accumulative feed conversion ratio in an agricultural animal species and to prevent and/or reduce the growth of a pathogenic bacteria or a parasite in the intestinal tract of an agricultural animal species.

Abstract: A method of preventing chicken white diarrhea and coccidiosis by providing a population of chickens an effective amount of a non-antibiotic feed, without feeding the chickens antibiotics. The feed includes a feed base and a feed additive. The feed additive can include various ingredients, including selenium and superoxide dismutase (SOD).

Abstract: The present invention relates to methods of determining the levels of endogenous margaric acid before and after a meal in a companion animal, wherein the meal is a pet foodstuff having a particular protein to fat ratio, which is useful in increasing the endogenous levels of margaric acid post-prandially and having the beneficial effects as described herein. The pet foodstuff comprises a ratio of protein to fat of 1:0.27 to 1:0.63 on a gram:gram as fed or dry matter basis. The invention also relates to methods of determining levels of lipid metabolites, such as palmitic acid, diacylglycerol (DAG), triacylglycerols (TAGs) and ceramides before and after a meal in a companion animal, wherein the meal is a pet foodstuff having a particular protein to fat ratio, which is useful in controlling, regulating and stabilizing lipid metabolites post-prandially to prevent and/or reduce lipotoxicity in the companion animal.

Abstract: Disclosed herein are cat food rolls compositions which include animal proteins, plant proteins and binding agents, and methods for making them. The methods include combining animal protein, plant protein and binding agent, and optionally one or more food grade additives to form a cat food roll composition and processing the composition to form a cat food roll product. The cat food roll product possesses improved shelf-stability and enhanced palatability.

Abstract: The present invention relates in general to beverages providing enhanced taste perception. In particular, the present invention concerns beverages comprising a first homogeneous portion, and a second homogeneous portion being visually the same as the first portion, wherein a tastant is present in the second portion, the tastant being essentially absent from the first portion. Further aspects of the invention are a kit for the preparation of a beverage, a process for preparing a beverage and the use of a beverage according to the invention to reduce the quantity of tastant in a beverage without adversely affecting the taste of the beverage.

Abstract: A method for sanitizing food products on a production line (201), and a production line (100) for processing food products (103), comprising: a first processing enclosure (101) and a second processing enclosure (102) and a conveyor system (103) configured to move a food product through the first processing enclosure (101) and onwards through the second processing enclosure (102). The first processing enclosure (101) is coupled to a gas supply system (113) delivering a flow of gas at a gas temperature above 70 degrees Celsius via an orifice (113; 114) to generate a first processing atmosphere within the first processing enclosure (101) exposing at least a portion of the surface of the food products, while travelling through the first processing enclosure, to a first processing temperature (Ts) which is above 60 degrees Celsius.

Abstract: The present invention relates to a seasoning or bouillon tablet used as cooking aid for the preparation of culinary food products. The seasoning or bouillon tablet comprises salt, oil and/or fat and a culinary flavoring, characterized in that the tablet further comprises 1 to 25 dry wt % of a cereal bran.

Abstract: A pulse-based pasta and a method of manufacturing the pulse based-pasta using a heat and moisture treatment process. The method may comprise hydrating and heating a limited-protein pulse fraction to produce a hydrated pulse dough; agglomerating the dough; drying the dough to a moisture content of less than about 10% moisture; rehydrating the dough and cooking the dough to produce a cooked pulse dough; extruding the cooked pulse dough to produce an extruded pasta; and drying the extruded pasta to produce a dried pasta with a moisture content between about 5% to 12.5% by weight. The pulse pasta may comprise a protein of about 11.8% by weight or in a range of 4% to 16%; carbohydrates of about 73% by weight or in a range of 73% to 90%; and a moisture of about 10% by weight or in a range of 5% to 12.5%.

Abstract: A method of providing a carbonate salt for treatment of meat, comprising providing a bicarbonate salt; heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145° F. for a time until detectable production of CO2 has ceased; and applying the carbonate salt to meat prior to cooking of the meat.

Abstract: The invention provides a process for stabilizing a sugar beet product against frost damage. The invention further provides a sugar beet product that is stabilized against frost damage.

Abstract: A method for adjusting the viscosity and binding of a tomato sauce, reducing tomato solids, and a resulting tomato sauce is prepared. A tomato paste solids is mixed with water and optionally spices. A highly refined cellulose fiber or particle having a water holding capacity of at least 20 grams of water per gram of highly refined cellulose to bind any free water and oil, which is mixed by agitation until uniformly mixed with the water and tomato paste mixture to form a pre-pasteurization mixture of tomato paste and at least 0.2% by weight of the highly refined cellulose. The pre-pasteurization mixture is pasteurized by heat to form a pasteurized mixture. While the hot pasteurized mixture is hot, it is homogenized. Pressure is increased during homogenization to lower Bostwick consistency.

Abstract: A spaghetti squash apparatus includes microwaveable packaging configured to contain spaghetti squash. The spaghetti squash has a skin of the spaghetti squash removed and the spaghetti squash is cut into a predetermined number of spaghetti squash portions, the predetermined number of spaghetti squash portions being packaged in the microwaveable packaging based on weight. Additionally, the spaghetti squash apparatus includes instructions for spaghetti squash preparation located on the packaging. The instructions include heating the spaghetti squash portions in the microwaveable packaging, cooling the spaghetti squash portions in the microwaveable packaging, and interacting with the spaghetti squash portions in the microwaveable packaging until noodles are formed.

Abstract: High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

Abstract: High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

Abstract: Suggested is a food product comprising (a) juice, marrow, flesh or peels or other components of at least one citrus fruit, (b) at least one neoflavonoid as well as optionally (c) further flavoring agents or flavor preparations, providing that the component (b) is present in a sufficient amount to improve the sour and/or bitter taste of the component (a).

Abstract: The invention includes a customized process to prepare a seasoning composition to modify a gustatory sensation experienced by an individual when a food substrate and a grape-based alcoholic beverage are consumed and the seasoning composition prepared thereby. The process includes obtaining an amount of an edible salt; selecting a grape varietal from which the grape-based alcoholic beverage is derived; determining the pairing profile of the grape-based alcoholic beverage selected from Sweet, Dry and Acidic; selecting a gustatory objective from the group consisting of a balance objective, a contrast objective, and an enhancement objective. When the objective is balance and the pairing profile is Sweet, a salty component is added to the amount of salt to form a customized seasoning composition. When the objective is balance and the pairing profile is Dry, a component selected from a salty component and an umami component is added to the amount of salt to form a customized seasoning composition.

Abstract: A method for improving the quality of high-moisture texturized peanut protein (TPP) by TG enzyme is provided. The method includes crushing low-temperature defatted peanut protein powder and mixing it with the TG enzyme, performing an extrusion texturization treatment, and obtaining the product after extrusion molding is cooled to yield the high-moisture TPP. The high-moisture TPP produced by the method has bright white color, fragrant taste, smooth surface, abundant fibrous structure and high fiber strength, and it can be used as a substitute for high-grade meat in the manufacturing of vegetarian beef and the like. The method significantly increases the degree of fibrosis of the high-moisture TPP, enhances the fiber strength, and broadens its application channels.

Abstract: An herbal supplement and a method for formulating the same is described herein. The method includes forming a first mixture by combining one of apple cider vinegar or onion juice and one of ginger or ginseng, extracting a first juice from the first mixture, extracting a second juice from one of a citrus fruit or an onion, forming a second mixture by combining the second juice and one or more garlic cloves, extracting a third juice from the second mixture, forming a third mixture by combining the first juice, the third juice, and one of cinnamon, saffron, cardamom, anis seed, a lime peel, or a lemon peel, incubating the third mixture to form an incubated third mixture, and forming a fourth mixture by combining the incubated third mixture and honey.

Abstract: The invention relates to a nutritional composition for infants and young children, such as an infant formula or follow-on formula or growing up milk, preferably an infant formula, and comprising a fatty acid derivative or mixtures thereof, for example ARA and/or DHA. The a fatty acid derivative or a mixture thereof, for example ARA and/or DHA promotes and/or supports an ideal myelination trajectory in the brain, such trajectory being close to that observed in infants fed exclusively with human breast milk (HBM). The infants or young children can be between 0 and 60 months, preferably between 0 and 12 months of age.

Abstract: The invention relates to a nutritional composition for infants and young children, such as an infant formula or follow-on formula or growing up milk, preferably an infant formula, and comprising a phospholipid, a metabolic precursor and/or a metabolite thereof. The phospholipid promotes and/or supports an optimal myelination trajectory in the brain, such trajectory being close to that observed in infants fed exclusively with human breast milk (HBM). The infants or young children can be between 0 and 60 months, preferably between 0 and 12 months of age.

Abstract: The strain Lactobacillus casei AH077 (NCIMB12019) produces a polysaccharide and increases energy excretion. The strain acts to block fat absorption and is used in the prevention or treatment of obesity and obesity-related metabolic syndrome.

Abstract: The invention relates to a nutritional composition for infants and young children, such as an infant formula or follow-on formula or growing up milk, preferably an infant formula, and comprising a mineral or mixtures thereof. The minerals promotes and/or supports an optimal myelination trajectory in the brain, such trajectory being close to that observed in infants fed exclusively with human breast milk (HBM). The infants or young children can be between 0 and 60 months, preferably between 0 and 12 months of age.

Abstract: Systems, techniques and methods for estimating the metabolic state or flux, e.g., the body energy state (“BES”) of a patient, are disclosed. The BES provides a deep insight into the nutritional needs of the patient, thus allowing for a sort of exquisite glycemic control with regard to the patient. The invention discloses systems and methods for estimating fractional gluconeogenesis. The invention also discloses systems and methods for estimating and targeting patient blood lactate concentration, both as a target itself and as an intermediate step to estimating and targeting patient fractional gluconeogenesis glucose production. Nutritional support methods and formulations are also disclosed. The invention is suitable for any sort of patient, including those who are injured, such as with traumatic brain injury, ill, or have other conditions that stress the metabolic system.

Abstract: A synthetic nutritional composition comprising a phospholipid and/or a metabolic precursor and/or metabolite thereof for use to promote, support or optimise de novo myelination, in particular the de novo myelination trajectory, and/or brain structure, and/or brain connectivity, and/or intellectual potential and/or cognitive potential, and/or learning potential and/or cognitive functioning in a subject, in particular a formula fed subject.

Abstract: A system for processing agricultural items includes a first member having a first surface, a first axis, and a partially cylindrical space, the first surface being an inner surface of the partially cylindrical space. The system also includes a substantially arcuate second member having a second surface and a second axis, the second member being disposed at least partially in the partially cylindrical space, and the contoured second surface being an outer surface of the second member. The first surface and the second surface are substantially opposed to each other. One of the first and second surfaces substantially tapers toward another of the first and second surfaces along the first or second axes. The first and second axes are respective first and second circumferential axes.

Abstract: The Present disclosure discloses a device for cutting a coconut, the device comprising a support structure; a coconut clasper mounted on the support structure and having a pair of opposed jaws adapted for clasping opposed ends of a coconut, each jaw being rotatable about an axis to permit rotation of a coconut clasped in the jaws; and a cutter mounted on the support structure and positioned for cutting a coconut clasped in the jaws, wherein the device includes a coconut centring mechanism to cause simultaneous movement of the jaws to align the mid-point of a coconut clasped in the jaws with the position of the cutter, such that, in use, the cutter acts at approximately the mid-point of the coconut.

Abstract: A device and method of forming smokable materials are disclosed. The device may include a puck, which may be configured to at least partially pass through a channel defined by a die from one end of the die. The die and the puck are configured such that smokable material may be placed within the die from that end and compressed by the puck against a substantially rigid surface proximal to the other end of the die. The puck may be pushed through the channel in the die using a feature that provides mechanical advantage. The puck and die may also be attached to or may be part of a press, such as a t-handle press. A spacer may also be included to maintain a minimum height of the compressed smokable material. The device is configured such that the compressed smokable material may be inserted into the oven of a vaporizer.