Abstract: An insect control composition and related methods of preparation and use are disclosed. The composition includes a mixture of non-cannabis flour and an amount of cannabis seed flour effective to mitigate a population of insecta treated with the mixture.

Abstract: A tortilla conveyor transfer system is configured to transfer product from a tortilla press to an oven. The tortilla press outputs batches of product to a press conveyor driven at a press speed. The oven then receives the batches of product at an oven conveyor driven at an oven speed that is slower than the press speed. The tortilla conveyor transfer system is interposed between the press conveyor and the oven conveyor. The tortilla conveyor transfer system has a first conveyor, a second conveyor, and a controller. The first conveyor is positioned in series with the press conveyor and the second conveyor, and the second conveyor is positioned in series with the first conveyor and the oven conveyor. In operation, the controller controls and varies the speed of the first conveyor and the second conveyor.

Abstract: Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, a product handle insertion mechanism, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake products, a robotic tool, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station.

Abstract: A taco shell is produced using a rotary cutter including a shaft, an outer blade extending radially outward from the shaft and a first inner blade extending radially outward from the shaft. The outer blade defines an interior area, enclosed by the outer blade, and an exterior area. The first inner blade is located in the interior area and includes a plurality of teeth. A dough piece is cut from a dough sheet with the outer blade, and a first arcuate line of depressions is created in the dough piece with the plurality of teeth. The dough piece is folded to form a shaped dough piece, and the shaped dough piece is baked to produce a hard taco shell.

Abstract: A process for preparing food from frozen dough portions comprising a first preparation step in a kitchen, which comprises the sub-steps of: kneading a mixture of wheat flour, boiling water and salt until the mixture reaches a doughy consistency, cooling the mixture, moulding some portions from that mixture, pre-frying the portions, and freezing the pre-fried portions; including a second step of finishing at a consumption site, consisting of the baking of the portions with no added oil.

Abstract: The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.

Abstract: A closure module and a method for closing and/or separating filled sausage casings connected via a sausage neck, comprising, in at least one example, a first electrode and a second electrode located opposite the first one, the electrodes being arranged such that a sausage neck can be placed therebetween and being adapted to be moved relative to each other and towards the sausage neck to such an extent that a current can flow from the first electrode into the sausage neck and via the sausage neck into the second electrode.

Abstract: A closure module and a method for closing and/or separating filled sausage casings connected via a sausage neck, comprising two stamps movable relative to and towards each other and arranged such that a sausage neck can be placed therebetween, the stamps being capable of clamping the sausage neck in a closed condition, and further comprising a first and a second electrode, through which, in a closed condition of the stamps, a current can flow from the first electrode into the sausage neck and via the sausage neck into the second electrode.

Abstract: Systems and methods for automated monitoring and control of food processing systems are disclosed. Data from one or more controllers of a food processing system is received during operation of the food processing system at a remote food processing facility. Values of one or more operating parameters of the food processing system are monitored, based on the received data. At least one event of interest occurring during the operation of the food processing system is detected, based on the monitored values of the one or more operating parameters. Control signals for adjusting a configuration of the food processing system are transmitted to the one or more controllers, based on the detected event.

Abstract: An infeed system is arranged for receiving and turning incoming food products before entering a processing machine. The food products are arranged so a longitudinal axis of the food products is essentially parallel to a conveying direction of the incoming food products. The system comprises a pair of conveyor structures having at least two side by side arranged endless belts extending from an infeed end of the infeed system to an outfeed end of the infeed system. The belts are twisted towards the outfeed end so at the outfeed end the conveyor structures are arranged side by side. At the infeed end, the incoming food products are received and clamped between the belts of the conveyor structures and advanced from the infeed end towards the outfeed end while simultaneously rotating the received food products around said longitudinal axis of the food products.

Abstract: A system to control the conditions of an aging room, also known as a conditioned space, for products in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the products being dried, thereby controlling the amount of and rate of water or water vapor loss of the products and, therefore controlling its quality, the system also including target controls, a thermoelectric cooler and lighting controls.

Abstract: [Object] To provide a method of producing dried egg white capable of easily and stably obtaining dried egg white having high gel strength, and the dried egg white.

Abstract: Examples provide a fruit ripening drawer for ripening fruit at variable rates in multiple air-tight compartments staggering completion of fruit ripening within each compartment. A user selects a level of ripeness and a date for consumption for fruit within each compartment. A calculation component calculates customized settings for each compartment, including an amount of ethylene gas, temperature, duration of gas exposure and/or humidity within each compartment. A metering device delivers the calculated amount of ethylene gas into each compartment. A thermostat device controls the temperature and/or humidity within each compartment. The fruit ripening drawer controls conditions within each compartment and duration of ethylene gas exposure to accelerate or delay fruit ripening within each compartment based on the user-selected level of ripeness and consumption date for fruit in each compartment. The fruit ripening drawer is a stand-alone counter-top device.

Abstract: The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma.

Abstract: In one aspect, with a sounding rocket, a space-capsule bean roasting system is placed into a sub-orbital flight path. The space-capsule bean roasting system includes a re-entry capsule. The re-entry capsule comprises a bean roasting system and a payload of raw beans. The re-entry capsule re-enters the Earth's atmosphere at a specific trajectory. The re-entry heat is transferred to the bean roasting system. The payload of raw beans is roasted with the re-entry heat.

Abstract: A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a water activity of less than 0.75, a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse), and a loss factor tan ? value of greater than 0.95.

Abstract: There is provided a center coated with a hard sugar shell surrounding the center. The hard shell includes one or more first sugar layers, and an additional coating layer over the one or more first sugar layers. Additionally provided is a method for producing the coated center with an atomized sugar spray.

Abstract: The present invention is related with the manufacturing industry of raw materials for the production of sweet candies. More specifically, it's related with the manufacturing of raw materials that usually includes sucrose in its composition and more specifically with the manufacturing of raw material for the production of cotton candy. The formulation has the advantage of not containing sucrose and allowing the manufacturing of cotton candy. It may be processed in a normal cotton candy production machine and with an equal performance of that obtained when sucrose is used; its components doesn't result in glucose neither by digestion nor by metabolism. This formulation has the following base qualitative composition. Steviol glycosides or Stevia rebaudiana extract. Poly-dextrose. Isomaltose. Isomaltulose. Glucono-deltalactone. Silicon Dioxide.

Abstract: A horizontal molding system and method can include: an ice pop stick, the ice pop stick including: an ice pop stick key, the ice pop stick key including a key top side, a key bottom side and key edges, an inner portion having a top side, the inner portion vertically below the ice pop stick key, and an external portion coupled to the ice pop stick key, the external portion having a curve extended vertically down and horizontally away from the ice pop stick key and extended below a horizontal plane defined by the top side of the inner portion; and a mold including a notch and a mold upper lip, the notch configured to seal around the key edges and the key bottom side, and the key top side being co-planar with the mold upper lip.

Abstract: A unit for receiving and treating capsules containing a basic preparation for an ice cream product is characterized in that it comprises a retaining unit and an expulsion device. The retaining unit is provided with a retaining housing configured to receive a capsule containing a basic preparation for an ice cream product. The expulsion device comprises a nozzle which is connectable to a compressed air source and which is configured to emit a jet of air in the direction of the retaining unit and adapted to strike the capsule when the latter is inside the retaining housing in such a way as to expel the capsule along an expulsion direction.

Abstract: Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products.

Abstract: A method for recycling protein waste and producing an edible product for animal consumption comprises grinding animal carcasses or parts thereof and thereafter acidifying the waste. The acidified waste may then be emulsified, followed by a heat shock and then fed to animals. Alternatively, a second emulsification may be employed prior to being used for animal consumption. The emulsified products may be provided to animals as a liquid, or dried to a paste prior to use.

Abstract: Technical field: the invention relates to the field of agriculture, and more particularly to the production of feeds from non-fodder raw material, specifically waste from the rice processing industry. Aim: to expand the range of raw materials for producing feeds for farm animals, in particular cattle, and to produce a nutritious feed from secondary resources from the rice processing industry not hitherto used for this purpose, which can be used as a complete feed and also as a novel ingredient in the production of compound feed for cattle. Essence of the invention: a method is proposed for producing feeds from rice processing industry waste, which involves grinding a plant matter and subjecting same to biofermentation treatment using an active culture of Trichoderma lignorum, wherein the main plant matter used is rice hulls and rice flour, which is ground to 0.2-0.5 mm and then hydrothermally treated at a temperature of 110-120° C. to a moisture content of 50-60% at a pressure of 1-2 atm for 1.

Abstract: An edible pet food, wherein the pet food has a moisture content of 15 to 50 wt % and the pet food comprises a core and a coating disposed on the core, wherein the core comprises animal protein and the pet food has an animal protein content of at least 30 wt %, and at least one of the core and the coating comprises a glucose-containing carbohydrate selected from a dextrin and an esterified starch.

Abstract: The present invention discloses the functional drink and method for preparing the same, which is made of raw materials with the following weight ratios: Amino Acid of 18%˜22%, Ganoderma Lucidum of 18%˜25%, Fructo-oligosaccharide of 6%˜8% and water of 45%˜58%; this present invention will work together all over the body by exerting the differential and synergistic effect of various components and strengthen the effect of delaying senility by using Ganoderma Lucidum as the main material; the whole process of the invention is carried out under sterile environment, which makes that the finished product is safe and sanitary and the invention has the characteristics of delaying senility, safety and sanitation.

Abstract: This disclosure provides novel compositions comprising a compound of Formula I. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: An in-shell egg pasteurization process includes, in a temperature-raising stage (12), raising the temperature of yolk of a plurality of in-shell eggs (40), simultaneously and at least predominantly by means of microwave radiation, to a pasteurization temperature, the temperature-raising stage (12) including a plurality of elongate or longitudinally extending microwave cavities that are isolated from one another so that microwaves fed into an elongate or longitudinally extending microwave cavity do not leak into any other elongate or longitudinally extending microwave cavity. The in-shell eggs (40) are displaced along the lengths of the elongate or longitudinally extending microwave cavities whilst being irradiated with microwaves. In a pasteurization stage (14), the raised temperatures of the in-shell eggs (40) are maintained for a pasteurization time sufficient to pasteurize the in-shell eggs (40).

Abstract: In accordance with this disclosure, a dehydrating system may include a lid with apertures configured to allow air to exit the dehydrating system, a base with a plurality of apertures configured to allow air to enter the dehydrating system, a first tray between the lid and the base, the first tray having a first receiver, a second receiver, and a stop, a second tray between the lid and the first tray, the second tray having a first receiver, a second receiver, and a stop, a first connecting member having a first end in a receiver of the base and a second end in the second receiver of the first tray, a second connecting member having a first end in the first receiver of the of the first tray and a second end in the second receiver of the second tray, and a sleeve surrounding the first and second tray.

Abstract: A recipe has a multiplicity of process steps and transition conditions that are respectively associated with the process steps. A method for processing such a recipe includes the following steps: determining a current process step of the recipe and a transition condition that is associated therewith; outputting an item of information depending on the current process step; scanning a parameter the value of which controls the satisfaction of said transition condition; and setting a subsequent process step of the recipe to be the current process step if the transition condition has been satisfied.

Abstract: The present disclosure discloses a preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, and belongs to the technical field of food processing. The preparation method is based on high-temperature fluidization technology to carry out non-crystallization treatment on a solid phase broken rice raw material in a short period of time, and then the material is subjected to a one-step reactive extrusion technology combining enzymatic hydrolysis and esterification treatment to prepare the reconstituted instant rice with high content of slowly digestible starch and low glycemic index. The reconstituted instant rice prepared by the one-step molding extrusion technology is suitable for type II diabetes patients to eat, and at the same time increases the added value of agricultural and sideline products, reduces production cost, and improves production efficiency.

Abstract: Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30° C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative.

Abstract: A flavored melt is provided. The flavored melt includes a baked sugar composition, wherein the baked sugar composition includes sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers.

Abstract: A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.

Abstract: Embodiments herein relate to a concentrate of a kavalactone and methods for making the same, as well as products containing the concentrate, the concentrate comprising a noble kava comprising kavain, dihydrokavain, methysticin, dihydromethysticin, yangonin, and desmethoxyyangonin, wherein the concentrate comprises 10% or more of the kavalactone as measured by HPLC.

Abstract: Supplemental food formulations are described herein that can contain various nutrients, including at least four of the following: amino acid blend, fulvic-humic acids, multi-minerals, glycerin, phosphatidylinositol, sesquiterpene alkaloids, terpenes, medium-chain triglycerides (MCTs), coconut oil, whole plant matter, plant seeds, mushrooms, seaweeds, kelp, and flavoring agents.

Abstract: The present invention relates to a nutritional formula in powder form provided in single dose capsules, wherein the powder particles are at least partially coated with phospholipids. The nutritional formula has improved in-capsule dissolution properties compared to known nutritional formulae. The present invention also relates to a process for the production of such nutritional formula and to the use of phospholipids to improve the in-capsule dissolution of a nutritional formula.

Abstract: The present invention discloses a system for providing roasted corn to a consumer. The system includes a venue having at least one boiling assembly, at least one roasting assembly, at least one storage component, and at least one deep-frying assembly. A user performs the steps of parboiling an ear of corn followed by roasting the ear of corn. A flavoring agent is applied to the ear of corn before it is provided to the consumer.

Abstract: The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.

Abstract: The apparatus (10) for processing a continuous band of wrapping material (40) comprises a roller pair (20, 30) defining a roller gap (12) there between, wherein the rollers (20, 30) have matching convex and concave shapes, respectively. The invention is also directed to a corresponding method for treatment of wrapping material (40).

Abstract: There is provided a filter for a smoking article. The filter comprises a filter segment comprising filter material, and the filter segment has a cross sectional area measured perpendicular to the longitudinal direction of the filter. The filter further comprises a flavour delivery member embedded in the filter segment and surrounded on all sides by the filter material. The flavour delivery member comprises structural material enclosing liquid flavourant for flavouring smoke during smoking of a smoking article provided with the filter, and the flavour delivery member releases at least a portion of the liquid flavourant when the filter is subjected to external force. The cross sectional area of the flavour delivery member measured perpendicular to the longitudinal direction of the filter is about 30% of the cross sectional area of the filter segment or greater.

Abstract: Various embodiments provide a pack for holding and re-charging an e-cigarette. The pack comprises a pack battery; a body portion including a tube for receiving an e-cigarette; a re-charging mechanism for re-charging the e-cigarette received into the tube using the pack battery; and a lid attached to the body portion. The lid can be opened to allow the e-cigarette to be received into the tube, and closed to retain the e-cigarette in the tube. The pack is configured to transition from a higher power state to a lower power state a predetermined period of time after the lid is opened and before the lid has been shut.

Abstract: A vaporizer system may include a vaporizer device communicatively coupled with a user device configured to control the functions and/or features of the vaporizer device. The vaporizer device may serve as a replacement for traditional combustible cigarettes. Accordingly, the user device may be configured to collect usage data from the vaporizer device and generate recommendations to enhance and/or expedite the transition from traditional combustible cigarettes to the vaporizer device. For example, the user device may provide puff coaching to enable a more satisfying initial experience. Alternatively and/or additionally, the user device may recommend pod types and/or puff patterns that are associated with a reduction in overall intake.

Abstract: Embodiments relate to a container for an elongate electronic nicotine delivery system or other flavored vapor delivery system. The container has a rigid elongate body which defines a chamber including an end and an insert received in the end having first and ancillary openings that lead into the chamber. The insert includes a dividing wall to separate the first and ancillary openings in the insert so that an elongate electronic nicotine delivery system inserted into the chamber through the first opening protrudes therefrom and is supported in an upright position within the chamber by the insert. A lid is pivotally attached to the body so that it covers the first and ancillary openings in the insert in a closed position.

Abstract: A closed bottom vaporizer pod prevents vaporizable material from exiting the pod and entering into a heat source of a vaporizer. A closed bottom vaporizer pod further reduces contamination and/or fouling of a vaporizer and comprises a closed bottom capsule, at least one air inlet for drawing air into the closed bottom capsule, and at least one air outlet for drawing air out of the closed bottom capsule. An air flow path is created from the at least one air inlet, the closed bottom capsule, and the air outlet which prevents contamination of the vaporizer.

Abstract: A vaporizer device may include various modular components. The vaporizer device may include a first subassembly. The first subassembly may include a cartridge connector that secures a vaporizer cartridge to the vaporizer device and includes at least two receptacle contacts that electrically communicate with the vaporizer cartridge. The vaporizer device may include a second subassembly. The second subassembly may include a skeleton defining a rigid tray that retains at least a power source. The vaporizer device may also include a third subassembly. The third subassembly may include a plurality of charging contacts that supply power to the power source, and an end cap that encloses an end of the vaporizer device.

Abstract: An electronic cigarette includes an atomizer with a first storage chamber formed in an end thereof, a first elastic element received in the first storage chamber, a first push pin slidably received in the first storage chamber. The first push pin is capable of sliding along an axial direction of the first storage chamber; an end of the first push pin abuts against the first elastic element. The electronic cigarette further comprises a power source assembly with a second storage chamber formed in an end thereof that is closer to the atomizer, a second elastic element received in the second storage chamber, a second push pin slidably received in the second storage chamber; the second push pin is capable of sliding along an axial direction of the second storage chamber; an end of the second push pin abuts against the second elastic element.

Abstract: Disclosed is an article for use with an apparatus for heating smokable material to volatilize at least one component of the smokable material. The article includes a carrier having plural thermally-conductive portions, on which are locatable respective discrete quantities of smokable material. Between the portions of the carrier, the carrier is shaped to form a thermal barrier for inhibiting heat conduction from one or more of the portions of the carrier towards another of the portions of the carrier in use.

Abstract: A method for obtaining a heating element for an electronic vapor provision system, the method including providing a sheet of electrically conductive porous material, directing light onto at least a portion of the sheet, detecting an amount of the light transmitted through the portion of the sheet, comparing the amount of light detected to a range of light transmission values known to correspond to a predetermined range of electrical resistance values required for the portion, and selecting the portion of the sheet for use as a heating element if the amount of detected light lies within the range of light transmission values, and otherwise rejecting the portion of the sheet.

Abstract: A method for obtaining a heating element for an electronic vapor provision system includes providing a sheet of electrically conductive porous material, measuring amounts of light transmitted through at least two locations on the sheet to obtain a set of optical transmission values including a maximum value and a minimum value, comparing a difference value calculated from the maximum and minimum values with a predetermined acceptable variation in optical transmission, and selecting the sheet for use as a heating element if the difference value falls within the acceptable variation.