Abstract: The present invention provides a compound substituted with an excellent control effect against a harmful arthropod, which is represented by formula (I) Het-Q??(I) wherein Q represents a group represented by Q1, etc., Het represents a group represented by Het1, etc., R2 represents a C1-C6 alkyl group, etc., G1 represents a nitrogen atom or CR3a, G2 represents a nitrogen atom or CR3b, G3 represents a nitrogen atom or CR3c, G4 represents a nitrogen atom or CR3d, R3a, R3b, R3c, and R3d are identical to or different from each other and represent a C1-C6 chain hydrocarbon group, etc., n represents 0, 1, or 2, T represents a C1-C10 chain hydrocarbon group substituted with one or more halogen atoms, etc., A2 represents a nitrogen atom or CR4a, A3 represents a nitrogen atom or CR4b, R4a and R4b are identical to or different from each other and represent a C1-C6 chain hydrocarbon group, W1 represents an oxygen atom, etc., and R6 represents a C1-C6 chain hydrocarbon group, etc.

Abstract: The present invention is directed to pesticidal mixtures containing one or more succinate dehydrogenase inhibitors (SDHIs) and one or more sulfur-containing compounds. The present invention further relates to methods of controlling a pest by applying one or more succinate dehydrogenase inhibitors (SDHIs) and one or more sulfur-containing compounds to a plant, plant propagation material or an area where a plant will grow.

Abstract: In certain aspects, disclosed herein are novel compositions and methods related to aquaculture.

Abstract: A microbial inoculant composition includes aquatic bacterial species. In some embodiments, the microbial inoculant composition includes at least one of an aquatic Pseudomonas spp. and a Clostridium spp.

Abstract: Provided herein are synthetic peptides developed from slug and insect neuropeptides. Peptides described can be used to repel, control or deter slugs, including the gray garden slug (Deroceras reticulatum), from feeding on agricultural and horticultural plants. The peptides can be combined with bait materials, or applied directly to plants or areas, or produced by genetically modified plants.

Abstract: The invention relates to a bio-stimulant comprising seaweed and an isoflavone and/or a plant elicitor. The seaweed and isoflavone and/or plant elicitor, such as harpin, may be combined with any one or more of a biological, nutrient, wax and pesticide. The formulation is suitable for soil and wet or dry seed applications. For dry seed applications, a fluency agent such as wax is added.

Abstract: The invention provides materials and method for attracting and controlling plant-pathogenic nematodes. In specific embodiments, compositions are provided comprising Valerian root, which draws the nematodes away from plants, and/or a microbe-based composition comprising nematicidal microorganisms and/or their growth by-products, which control the nematodes upon contact. The compositions can be applied to a plants environment, including soil, to attract and control nematodes, and to reduce and/or prevent plant damage caused by nematodes.

Abstract: The present invention relates to novel synergistic compositions comprising known “clean-label” antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens. It is a further object of the invention to provide novel combinations of “clean label” antimicrobials which may be employed in such a process.

Abstract: A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

Abstract: Embodiments herein relate to pretzel snack products exhibiting reduced gluten interconnection. In an embodiment, an extruded pretzel snack is included having a three-dimensional structure including a plurality of gluten layers, the three-dimensional structure formed from a dough composition including a wheat flour, a leavening agent, and at least about 5 percent by weight oil content. In an embodiment, a method of making an extruded pretzel snack is included, the method including forming a dough composition including 40 to 70 weight percent of a wheat flour, 20 to 40 weight percent water, 5 to 15 weight percent vegetable oil, and a leavening agent, extruding the dough, cutting the extruded dough to form individual pieces, and proofing the individual pieces, and baking the individual pieces to reduce the moisture content to less than about 5 weight percent. Other embodiments are also included herein.

Abstract: A cartilage cutting device for a bone-in meat according to an embodiment includes a cutting blade disposed on a conveying path for a bone-in meat and an elastic support portion for elastically supporting the cutting blade so that the cutting blade can recede by a reaction force applied to the cutting blade when cutting the bone-in meat. The elastic support portion is configured such that an elastic supporting force of the elastic support portion is switchable between a first elastic supporting force and a second elastic supporting force. The first elastic supporting force is capable of cutting a cartilage adhering to a bone part of the bone-in meat. The second elastic supporting force is smaller than the first elastic supporting force and is incapable of cutting the cartilage.

Abstract: The present invention relates to a carrier for holding poultry carcasses, comprising a frame part, for attaching the carrier to a processing line; a hook part, fixed to the frame part; and a support part, rotatably connected to the frame part, wherein the support part is movably between an unloaded position, in which a poultry carcass can be loaded on the carrier, between the hook part and the support part; and a loaded position, in which the poultry carcass is being held by the carrier, between the hook part and the support part. The poultry carcass may for instance be a breast cap, including breast fillets and a breast bone. The invention also relates to a method of providing poultry carcasses on such carrier.

Abstract: The invention relates to a system for processing slaughtered products, comprising a first and second circulating element and first and second product carriers cooperating with these, and a transmission device for coupling the first and second circulating elements for opposite rotation, wherein a slaughtered product is transferred from a first to a second product carrier at a transfer location, comprising a first and second gear wheel connected to the first and second circulating element, wherein the first gear wheel is coupled to the second gear wheel via a first and second transmission gear wheel for rotation, and a displacement device which is adapted to displace the centre of gravity of the first and/or second transmission gear wheel while maintaining the toothed engagement, in such a way that an angular position of the first gear wheel changes with respect to an angular position of the second gear wheel. The invention also relates to a method for positioning product carriers of such a system.

Abstract: A processing system for bone-in limb meats according to an embodiment includes: a right-limb incision-forming portion for forming incision on a right bone-in limb meat; a left-limb incision-forming portion for forming incision on a left bone-in limb meat; a processing line including a plurality of processing stations to separate a bone part and a meat part of each bone-in limb meat on which incision is formed at the right-limb incision-forming portion or the left-limb incision-forming portion; and a loading portion arranged at an uppermost stream part of the processing line to receive the right bone-in limb meat with incision formed at the right-limb incision-forming portion and the left bone-in limb meat with incision formed at the left-limb incision-forming portion.

Abstract: A method for freeze-drying food products that includes a probiotic composition for the mitigation, inhibition, and/or exclusion of microorganisms.

Abstract: A marinator apparatus for the preparation of pieces of a whole chicken includes a fluid-tight hollow drum with opposing top and bottom walls that are substantially planar and that include an opening with a lid configured to sealingly close the opening. The drum further includes an interior baffle fixed inside that separates the drum into a top compartment accessible only through the top opening and an opposite bottom compartment accessible only through the bottom opening. The drum is supported for rotation by a support axle projecting from one end wall and a drive axle projecting from the opposite end wall. The drive axle includes a driven gear configure to be driven by a powered drive gear.

Abstract: The present invention relates to a system and method for preparing frozen coconuts for reliably preserving coconut meat and coconut water inside its own coconut shells. The method comprises drying dehusked coconut, partially freezing the dried dehusked coconut in a chilling unit and freezing the partially frozen dried dehusked coconut in a freezing unit. In one embodiment of the invention, dried dehusked coconut are vacuum sealed and flash frozen to preserve nutrients in a flash freezing unit. The frozen coconuts are stored in frozen storage and have shelf life of over a year. The frozen coconuts, upon thawing, have fresh taste with coconut meat and intact coconut water inside a coconut shell.

Abstract: The present invention relates to a method for freezing vegetables or fruit. The method of the present invention is a method for freezing vegetables or fruit, including (i) subjecting vegetables or fruit to heat treatment; (ii) cooling the vegetables or fruit of step (i), thereby allowing the vegetables or fruit to become in a supercooled state, and subsequently releasing the supercooled state; and (iii) freezing the vegetables or fruit of step (ii). Here, the heat treatment of (i) is heat treatment to the extent at which cell tissues of the vegetables or fruit are not destroyed even after freezing treatment of (iii).

Abstract: A polymer film for storing fruits and vegetables includes a first polymer resin material, a second polymer resin material, and an inorganic nano powder material. The first polymer resin material has a first molecular weight. The second polymer resin material has a second molecular weight. The first molecular weight is less than the second molecular weight. The first polymer resin material and the second polymer resin material are blended with each other according to a predetermined weight ratio so that the polymer film has a gas penetration rate between 3.5 g/m2/day to 35 g/m2/day. The inorganic nano powder material includes zinc oxide (ZnO). The inorganic nano powder material is dispersed in the first polymer resin material and the second polymer resin material in a plurality of granular forms, and an average particle size of the inorganic nano powder material is between 50 nm and 200 nm.

Abstract: A creamer composition wherein 0.1 to 15 wt % of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid.

Abstract: Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

Abstract: The present invention relates to a fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. In particular the invention relates to a sugar reduced fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. The present invention further relates to a food composition comprising the fat-based filling of the present invention. The present invention further relates to the use of micronized cereal bran, in particular micronized wheat bran, to reduce sugar content of a fat-based filling.

Abstract: A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.

Abstract: The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20° C. of at least 12.1 wt % (by weight of total fat).

Abstract: In an plant for producing foodstuff, in particular a chocolate article, in at least one mould (1) which can be tempered in at least one processing station (3, 8, 9) before and/or after the foodstuff is filled in, wherein the mould (1) being taken over in or at the processing station (3, 8, 9) by a robot (4) and being deposited for tempering, individual, separate trays (5) for the moulds (1) are provided in the processing station (3, 8, 9).

Abstract: The patent invention relates to a chocolate formulation with carob, with low caffeine and theobromine contents, animal milk-free, with or without added sugars, gluten-free, soy-free, with or without fiber, using cocoa and carob as the basis, alternatively supplemented with coconut fat, rice derivatives, powdered sweet potato and sugars having a low glycemic index, producing a food product with special nutritional features to meet the requirements of customers with dietary restrictions due to health problems or life style (low-fat or natural diets, body-builders, etc.) with color, odor and flavor attributes which are characteristic of products based on cocoa and carob.

Abstract: The invention patent relates to a formulation of a mixture especially designed for producing milk-free (milk protein-free and lactose-free), sugar-free and soy-free white chocolate with or without fibres in its composition, with a pleasant taste similar to that of conventional white chocolate, retaining the sweet taste of sugar and milk. The present formulation meets the needs of those who are lactose-intolerant and allergic to milk and soy proteins, who cannot consume sugar and gluten, and also of those who do not wish to eat chocolate containing sugar, milk, soy and gluten in its composition. The formulation has the advantage of providing a product which does not contain soy and milk protein allergens, while retaining the characteristics of not leaving a bitter aftertaste in the mouth, having a sweetness that is very similar to that of conventional white chocolate, and being consumable by diabetic and coeliac patients, and by those who follow natural or other special diets.

Abstract: A system for cooling and mixing a food or drink in a pod includes an apparatus for cooling and mixing a food or drink in a pod, the hermetically sealed pod, and a magnetic stir bar. The apparatus has a cooling system defines a recess sized to receive the pod. The apparatus includes a magnetic stirring assembly for rotating the magnetic stir bar and an actuator operable to create a vibration in the recess, The magnetic stirring assembly is operable to generate a magnetic field in the recess of the cooling system and has a rotating magnet. The magnetic stirring assembly rotates the immersed magnetic stir bar in the pod causing the food or drink to rotate to the wall of the pod to increase heat transfer from the food or drink to the cooling system.

Abstract: The present invention is directed to a modified rapeseed protein isolate and to a process for making a modified rapeseed protein isolate with the aid of a peptidyl arginine deiminase.

Abstract: A method for unlocking bioactive proteins that can then be used to activate natural remedies. The method includes starting with Silica salt and water mixture. Then a base of whey protein concentrate is added to the mixture. The pH of the whey protein mixture is raised using a base. The pH is held at a level above 11 for at least two hours. After at least two hours an acid is then added to the mixture to bring the pH of the mixture below 3 pH. This will stop the activation process. After the unattached proteins are removed the protein mixture is then brought back to a normal pH level, around 4 pH.

Abstract: The invention provides animal feed comprising microbial biomass and methods of producing animal feed by culturing a microorganism to produce microbial biomass. In particular, the invention relates to animal feed produced by fermentation of a gaseous substrate comprising one or more of CO, CO2, and H2, especially by a Gram-positive, anaerobic, and/or Clostridium microorganism.

Abstract: It has been found that administering probiotic Bacillus strains to animals improves vitamin E absorption. Thus, probiotic Bacillus strains can be used when animals are stressed, e.g. during weaning. The present invention relates to a Bacillus strain as a feed additive, which is useful for improving vitamin E absorption in animals.

Abstract: The present disclosure relates to dietary treats and supplements given to domestic pets such as cats and dogs. A dietary supplement system includes a pet treat kit with three different bottles of liquid pet treats. The three different bottles are packaged together, and each bottle provides a different size, flavor, or ingredient. The liquid pet treat is low in calories and enables the pet owner to deliver frequent, healthful treats to the pet without causing overall weight gain.

Abstract: Pennycress (Thlaspi arvense) seed, seed lots, seed meal, and compositions with reduced glucosinolate content as well as plants that yield such seed, seed lots, seed meal, and compositions are provided. Methods of making and using the pennycress plants and/or seed that provide such seed, seed lots, seed meal, and compositions are also provided.

Abstract: A method of forming a low moisture block with cold flow resistance proceeds by subjecting a feed mixture containing molasses-like liquids to mixing to form a homogenous mixture; dehydrating the molasses-like mixture to less than about 2.0% moisture using heating; adding to the dehydrated molasses-like liquid mixture one or more feed ingredients in dry ingredient form, comprising 10% to 50% by weight of the resulting mixture; and adding to the dehydrated molasses-like mixture a composition comprising CaO or reactive MgO or combinations thereof, with the composition comprising 0.1% to 10% by weight of the resulting mixture. The composition is mixed in to form a homogenous mixture.

Abstract: The present invention relates to improved formulations of propandiol mononitrate and derivatives thereof as well as to the production of such formulations.

Abstract: The invention provides an animal feed composition comprising plant material from a transgenic plant or plant part expressing a recombinant thermotolerant ?-amylase. The invention further provides methods of improving feed utilization and decreasing liver abscesses. Also provided are methods of producing a steam flaked corn product, and the steam flaked corn product so produced. The invention provides an animal feed composition comprising plant material from a transgenic plant or plant part expressing a recombinant thermotolerant ?-amylase. The invention further provides methods of improving feed utilization and decreasing liver abscesses. Also provided are methods of producing a steam flaked corn product, and the steam flaked corn product so produced.

Abstract: A pet food comprising protein, curdlan and an adsorptive agent is provided; as is a process of preparing the pet food.

Abstract: A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between ?2.5 and +1.0, and a b*-value ranging between 21.5 and 30.

Abstract: Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

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: Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

Abstract: Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems can include any suitable component, in some cases, they include a needleless spray nozzle head that injects injectate into food without requiring the head to contact the food. In some cases, the head comprises an elongated needleless spray bar that defines multiple internal fluid channels that extend from a first end to a second end of the spray bar. In some cases, the head comprises a manifold system with a first manifold portion at the first end and a second manifold portion at the second end of the spray bar. In some cases, the first manifold portion directs the injectate towards the second end, and the second manifold portion directs the injectate towards the first end of the elongated needleless spray bar. Other implementations are described.

Abstract: A food cooling method includes: a dehumidifying step of performing mainly a dehumidifying process on food by cooling the food with cool air of a first blow-out temperature at which no frost is generated on fins of the heat exchanger; and a cooling step of performing mainly a cooling process on the food by cooling the food having undergone the dehumidifying step with cool air of a second blow-out temperature which is lower than the first blow-out temperature and at which frost may be generated on the fins.

Abstract: This disclosure relates to a drink container with lid for the mixing and blending of liquids for consumption, wherein the unique design of the drink container tends to improve the texture and flavor of the liquid blended within it.

Abstract: The present invention relates to a savoury concentrate comprising: a. at least 30 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil; b. 3-30 wt. %, by weight of the concentrate, of an edible salt; c. 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients; d. up to 10 wt. %, by weight of the concentrate, of water; and e. a fibrous preparation of delaminated cell wall material from plant tissue; wherein the fibrous preparation is dispersed in the oil phase in a concentration of 0.1 to 10 wt. %, by weight of the combined weight of the liquid oil and the fibrous preparation. The invention further relates to a method for the preparation of the savoury concentrate and to a process for preparing a ready-to-eat savoury product using the savoury concentrate.

Abstract: The various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article.

Abstract: The present invention relates, for instance, to a food or beverage comprising: (a) a sweet substance that induces a response through a taste-related molecule other than the sweet taste receptor T1R2/T1R3; (b) a sodium source; and (c) a naturally occurring high-intensity sweet substance having a good taste quality, wherein the amount of the ingredient (b) is 11.5 to 46 mg/100 ml in terms of sodium and the amount of the ingredient (c) is a sweetness threshold or more.

Abstract: The functional compound sweetener disclosed herein comprises a composition comprising: a high sweetness sweetener and a sweetener buffer in a weight ratio of 1:4 to 1:80,000, and 0.07 g/L to 0.15 g/L of an acid buffer for maintaining pH at 2.5 to 5.5 when the composition is dissolved in water. The functional compound sweetener imparts flavor temporal profile characteristics close to sucrose, and removes bitter taste, astringency and medicinal taste of the high sweetness sweetener, and adjusts time delay of sweet tastes to obtain taste closer to sucrose, such that food supplemented with the functional compound sweetener reduces caloric intake and risk of diabetes while satisfying a sweetness taste.

Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.