Abstract: A sausage cutting apparatus 10 comprises a plastics base plate 36 defining a flat support base for a sausage rope to be cut, first and second cutting assemblies 38,42 including a number of cutting devices 40, a drive system for displacing the cutting devices and a guide rails 72 for guiding the displacement. The cutting assemblies 38, 42 are located at opposite sides of a feed path for the sausage rope and each includes a continuous flexible toothed belt 46 to which the cutting devices 40 are connected. The carrier belts 46 are mounted on the guide rails. The guide rails project upwardly from the support base and include arcuate guide surfaces along which the carrier belts are slidingly displaced, defining sequentially convergent and divergent cutter paths along which associated cutting devices are displaced inwardly for severing the sausage rope and thereafter away from one another for releasing severed sausage portions.

Abstract: A cutting apparatus for cutting a food object includes at least one cutting blade, an actuator arranged for moving the cutting blade before and during cutting, and an element comprising a receiving section arranged for receiving and abutting the cutting blade, and a supporting section arranged for supporting a food object before and during cutting. During cutting, the supporting section is arranged for being displaced, such as displaced by elastic deformation, by the cutting blade with respect to a position of the supporting section prior to cutting. During moving of the cutting blade, the cutting blade is arranged for displacing the supporting section subsequent to the cutting blade abutting the receiving section. The cutting blade and the element are arranged for being continuously in contact with each other.

Abstract: A separation and singulation system for presenting shrimps or other product individually to a processor. The separation and singulation system includes a divider pan that separates a layer of shrimp into several lanes, a shaker pan that receives the lanes of shrimp and agitates them to separate clumps of shrimp and a flume for providing further singulation and acceleration of the shrimp. The singulated, separated shrimps are then sent to a processor.

Abstract: Antimicrobial compositions derived from edible plant sources such as essential oils, their active components, spices and plant extracts have shown antimicrobial effects against a number of foodborne pathogens. The foodborne pathogens of concern in meat and poultry products include Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes. The antimicrobial compositions were applied to a meat surface using liquid or powder electrostatic spray systems to effectively reduce the amount of pathogens on various meat and poultry products.

Abstract: The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.

Abstract: Systems and methods for storing post-climacteric fruit are described. The system is scalable for home or commercial use and extends the storage life of fruit sensitive to over-ripening and spoilage because of the emission of ethylene gas. The described systems circulate and remove the ethylene gas, emitted by the fruit, from within an enclosure containing the fruit. Also, the system may store the fruit at an average temperature that extends the storage life of the fruit. The systems accomplish these objectives by thermally cycling the temperature of the air/gas within the enclosure containing the fruit about a desired storage temperature. The change in temperature may cause the air to expand and contract. Mechanisms allow the expanding and contracting air to exchange the gas within the enclosure with the air outside the enclosure, inducing the flushing of the ethylene gas.

Abstract: The present invention concerns a method for preparing dehydrated avocados, a method for preparing an unsaponifiable-rich avocado oil, a method for preparing an avocado cake rich in sugars and proteins, and a method for preparing an unsaponifiable fraction; these methods all comprising a step of drying avocado slices by means of microwaves until dehydrated avocados are obtained having residual moisture less than or equal to 5%; during this step, the water evaporated under the action of the microwaves being eliminated by a warm air stream with a temperature less than or equal to 80° C. and/or by air extraction.

Abstract: Methods are provided for storing and preserving a cut or whole berry product, preferably so as to extend shelf life of the same. In one optional method, the berry product is placed in a product containing space of a storage container atop a platform of a support structure. The storage container includes an internal compartment having the product containing space. The support structure defines the platform for supporting the berry product. The internal compartment further includes a reservoir, configured to retain liquid, below the platform. The platform and/or support structure are configured to direct liquid exuded from the berry product to the reservoir.

Abstract: Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration rate determined at the temperature at a second time. The first time and the second time are different. The second respiration rate is at least about 10% greater than the first respiration rate at the temperature.

Abstract: The present invention relates to a vegan food composition comprising at least 30 wt % legume and at least 20 wt % non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least 5 wt % dietary fiber provided by the legume and at least 22 wt % protein provided by any one or more of said legume, non-legume seed, and non-legume nuts, and wherein the D90 particle size of said composition is less than 400 microns.

Abstract: In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.

Abstract: The invention relates to a tea product comprising a preservative composition, wherein the tea product is a ready-to-drink beverage or a beverage concentrate, and the preservative composition comprises: (A) hexanal; (B) E-2-hexenal; (C) E-2-hexenol; (D) E-linalool oxide; (E) methanol; and (F) methyl salicylate, wherein the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10 ppm to 10000 ppm, and wherein tea product comprises linalool at a concentration such that the ratio of the linalool concentration to the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:14 to 1:800.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: The invention provides a method for enhancing flavour profile of beverages comprising increasing perceptibility of sweetness, increasing acidity, and decreasing astringent taste in beverages, increasing perceptibility of floral and spice notes by adding an effective flavour enhancing amount of water-soluble Palm Fruit Bioactive complex (wsPFBc/OPP) or their extracts into a beverage is disclosed a composition comprising a beverage and oil palm phenolics (OPP) or their extracts such that the OPP or their extracts modify or alter the fragrance and flavour of the beverage.

Abstract: The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of cocoa butter is used; and producing method thereof. The present invention provides an oily product containing a fat/oil as a continuous phase. The fat/oil contains SOS, HMM, HLM, HLL, HHM and HHL. The mass ratio (HLM/HLL) of the HLM content to the HLL content is 1.0 or more. The mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the total content of HMM, HLM, HLL, HHM and HHL to the SOS content is 0.9 to 8. In HMM, HLM, HLL, HHM and HHL, fatty acids having a carbon number of 20 or more occupy less than 3% by mass of the total constituent fatty acids H.

Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 ° C.

Abstract: A sticker kit configured for use in custom decorating party ware items, including tableware items, such as plates, on which food can be served. Related embodiments include a method for producing such a sticker kit and a method for producing customized party ware using such a sticker kit. In one embodiment, the sticker kit includes at least one food grade safe decorative sticker that is formatted or configured (in size and shape) to be secured over the surface of a corresponding plate, bowl, platter or other tableware item for contact with food being served thereon. A do-it-yourself (“DIY”) user can apply the stickers to stock party ware items of any color or style selected by the DIY user to create custom decorated party ware.

Abstract: An herbal confectionery candy for eyesight improving is provided by the present disclosure and belongs to the technology field of eye vision nutrient health care and Chinese herbal medicine conditioning and eye rehabilitation. The herbal confectionery candy for eyesight improving serves as a supplemental nutrient for human eye lens and retinal photoreceptor cells and provides Chinese herbal medicine eye conditioning, preventive health caring and repairing effects. It contains 12 of the most directly effective nutritional ingredients coupled with 54 kinds of Chinese herbs, processed by the modern technology-based functional candy industry. It is easy to carry around and easy for oral intake. It features the functions of eliminating the intraocular free radicals, repairing damage to eyesight caused by blue light and tonifying eyes with nutrients.

Abstract: Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over (?)}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

Abstract: The present technology generally relates to food-processing industry, namely to a method of processing brewer's grains. The invention enables to increase the level of extracted food fractions of brewer's grains up to 90-95% and to increase protein content in barley protein concentrate up to 50-65% wt (dry solid). The method implies that brewer's grains are subject to loosening by means of a vibrating screen, grinding in a colloid mill with addition of water or centrate in the ratio from 0.5:1 to 1:1 to brewer's grains in order to produce a pasty homogeneous mass from brewer's grains; and then this mass is subject to processing by means of a screw extractor for its further grinding and division into 2 factions: suspension with the humidity level of 90-95%, and ground husk of brewer's grains with the humidity level of 60-75% suitable for its further industrial use.

Abstract: The disclosure provides a method to improve the solubility of double hydrophobic proteins in water. The method includes: 1) adding a first hydrophobic protein and a second hydrophobic protein to distilled water, stirring, adding an aqueous alkali to the mixture until the pH of the mixture is greater than or equal to 10.0; 2) stirring the mixture for 30-120 min at 500-2000 rpm; 3) stirring the mixture obtained from 2) for 45-75 min at 500-2000 rpm and meanwhile dropwise adding an acid solution to the mixture until the pH of the mixture is 7.0, to yield a first solution; 4) dialyzing the first solution of the acid solution and the mixture in 3) for 20-30 hours, to yield a second solution; 5) centrifuging the second solution obtained from 4) at 4000-10000×g for 10-30 min, and collecting a supernatant; and 6) freezing and drying the supernatant.

Abstract: The present invention relates to feed stuffs for fish to prevent, treat and/or control a variety of diseases, infections and/or infestations in fish. The invention provides supplemented fish feed and other compositions as well as uses and methods exploiting the same. Additionally, the patent provides methods of making supplemented fish feeds.

Abstract: A method of producing reduced-sugar fruit juice (with or without pulp) and reduced-sugar fruit must. The reduced-sugar fruit juice has similar nutrition, but with less sugar and calories than 100% fruit juice. Reduced-sugar grape must has similar nutrition and flavor profile, but with less sugars and calories than 100% grape must.

Abstract: Disclosed herein are systems and methods of extracting a high protein food product from legumes comprising: milling a supply of legumes to form a fine powder; hydrating the fine powder to form a liquid slurry; separating solids from the liquid slurry to form a milk-like fluid; pasteurising said milk-like fluid to remove unwanted organisms therefrom; filtrating said pasteurised milk-like fluid to remove permeates therefrom to form a substantially liquid product; and removing most of the moisture from the substantially liquid product to generate a high protein food product in the form of a powder.

Abstract: Provided herein are drinks or powdered drinks containing a destroyed frond of a Lemnoideae plant having improved feeling of sliminess and/or powderiness in the mouth, and a method for improving sliminess and/or powderiness in the mouth of drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant. Also provided herein are drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant, and organic acid salt or organic acid; and a method for improving the feeling of sliminess and/or powderiness in the mouth, including adding an organic acid salt or organic acid to drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant.

Abstract: In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and/or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization/adaptation profile issues; and improves body/mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

Abstract: A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.

Abstract: A foodstuff, including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water, wherein the amount of multi-sulphated carrageenan is between 0.006 and 0.6 wt. %, wherein the amount of phycocyanin ranges between 0.003 and 0.5 wt. %, wherein the amount of water ranges between 15 and 80 wt. %, and wherein d. when the foodstuff contains at least 45 and at most 80 wt. % water, the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1, and the pH of the foodstuff ranges between 2.0-3.7 or e. when the foodstuff contains at least 15 and less than 45 wt. % water, i. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 100:1 at a pH of at least 2 and less than 2.5, ii. the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 0.7:1 and 75:1 at a pH of at least 2.5 and less than 2.9, and iii.

Abstract: A food sterilization tube includes a layer including a fluoropolymer, wherein the fluoropolymer includes a copolymer of tetrafluoroethylene and perfluoropropyl vinyl ether (PFA), a fluorinated ethylene propylene copolymer (FEP), polytetrafluoroethylene (PTFE), or combination thereof, wherein the fluoropolymer has a dielectric constant of less than 3 as measured by ASTM D150.

Abstract: The present disclosure relates to a method of increasing an amount of a stilbenoid, and/or one or more compounds selected from the group consisting of TCA cycle metabolites, polyamine alkaloids, 4-aminobutyric acid, abscisic acid and salts thereof in a plant, the method comprising steps of: irradiating the plant, part, crushed material or cultured plant cell with light, wherein a fluence at a wavelength range of 275-295 nm is 50,000-2,500,000 ?mol/m2, while at the same time a fluence at a wavelength range of 200-270 nm is less than 20% of the fluence at the wavelength range of 275-295 nm; and storing the irradiated plant, part, crushed material or cultured plant cell in a dark place for 1 day or more.

Abstract: A modular produce drying tunnel system comprising a loading module, at least one drying module, an end module, and a conveyor. The drying module may comprise at least one gullwing style access door which houses an independent heating element and a blower and which opens upwardly to provide broad access to the interior of the tunnel. The system may be customizable for different types and volumes of produce, comprising a plurality of drying modules, each having at least one access door, and each access door having an independent heating element and blower.

Abstract: The present disclosure relates to a technical idea of infiltrating stevioside or a fragrant ingredient into a fruit or vegetable by using a high-voltage pulsed electric field, and a method for enhancing the sweetness according to an embodiment may comprise the steps of maintaining high-voltage pulse device electrodes installed on at least two sides in a container containing a solution in which a natural sugar or a substance for fragrance is dissolved, injecting an object of the fruit or vegetable between the high-voltage pulse device electrodes, receiving an alternating current from the high-voltage pulse device electrodes to convert the alternating current into a high-voltage direct current, and storing the high-voltage direct current in a capacitor, which is an energy storage device, to charge energy, generating a high-voltage pulsed electric field (PEF) by discharging the charged energy from the high-voltage pulse device electrodes using a pulse generating circuit when the injected object is sensed, formin

Abstract: A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.

Abstract: The present disclosure provides antibody cytokine engrafted proteins that bind to and stimulate intracellular signaling through a high affinity interleukin receptor. The antibody cytokine engrafted proteins find use in enhancing anti-inflammatory cell responses, and reducing pro-inflammatory effects in the treatment, amelioration and prevention of immune related disorders such as Type 1 Diabetes.

Abstract: The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.

Abstract: Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

Abstract: A viscous sauce suitable for use in a multifunction pressure cooker is provided. The sauce comprises a starch, a low temperature viscosity agent, and a high temperature viscosity agent. The sauce provides desirable viscosity at ambient temperature and after cooking in a pressure cooker. A method of preparing the viscous sauce is also provided. A method of preparing a preparing a meal in a pressure cooker utilizing the viscous sauce is also provided.

Abstract: A Greek salad dressing is provided using a combination of ingredients which includes feta cheese, onions, vinegar, sugar, oil, feta juice brine, garlic, black pepper, parsley, oregano, and basil. The feta cheese is finely grated and combined with finely grated onion and garlic prior to being mixed with the other ingredients. The resultant mixture is refrigerated immediately at 36 to 46 degrees F.

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

Abstract: A thickening powder promotes safe swallowing of a nutritional product by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a nutritional product, and mitigating a risk of aspiration during swallowing of a nutritional product. The powder contains beta-glucan and at least one carrier ingredient in an amount that is neutral toward or enhances the extensional properties of the nutritional product. The at least one carrier ingredient can be one or more of maltodextrin, isomaltulose, sucrose or lactose. The powder can be diluted in a diluent to form an aqueous solution that is at least a portion of a nutritional product and to improve the cohesiveness of the nutritional product.

Abstract: A bulk food product, for use in a weight management program, which includes a number of portions each of which comprises a complete meal which includes fiber and essential nutrients from protein, carbohydrate, vegetable, and fat, in proportions to stabilize insulin levels.

Abstract: Gender specific synthetic nutritional compositions comprising lutein in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding age/stage of lactation, and nutritional systems comprising them.

Abstract: Synthetic nutritional compositions tailored for infants of specific ages comprising Lutein in concentrations reflecting those found in human milk produced for infants of the same age (at the corresponding lactation stage), and nutritional systems comprising them.

Abstract: Subject-matter of the present invention is a composition suitable for the preparation of food products essentially intended for subjects with swallowing difficulty and/or malnourished subjects. Further subject-matter of the invention is a process for the preparation of such food products and the so-prepared food products.

Abstract: A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1.1.

Abstract: Dehydrated tetrahydrocannabinol (THC) candy foodstuff compositions are described, wherein the composition includes water, THC, and/or insects, a binding agent, an acid, or an oil. The composition includes flavorings, enhancers, lipids, emulsifiers, surfactants, esters, and various other ingredients, and may include various types of treated water.

Abstract: The invention relates to a method for the production of a plurality of sheets of a material containing alkaloids, the method including the steps of: ? (100) providing a slurry including a material containing alkaloids and water in a tank; ? (101) providing the tank with a plurality of outlets; ? (102) supplying slurry from the outlets on a movable support so as to form a plurality of parallel sheets of material containing alkaloids; and ? keeping the parallel sheets of material containing alkaloids separated on the movable support while moving the movable support. The invention also relates to an apparatus (1) for the production of a plurality of sheets of a material containing alkaloids.

Abstract: An oral pouched product is disclosed, the pouched product comprising a saliva permeable pouch and a pouch composition, the pouch composition comprising a powdered composition, water, and a liquid flavor composition, wherein the liquid flavor composition is added to the powdered composition after the water. A further oral pouched product and a method of manufacturing an oral pouched product is disclosed.

Abstract: An atomizing liquid gel with reversible phase transition characteristics includes: a sugar-based gelling agent, 0.1-3.0 wt %; an atomizing agent, 97.0-99.9 wt %; a molecule of the sugar-based gelling agent is a sugar molecule introduced with an amide group and/or an aryl group, and the sugar molecule optionally further includes at least one hydrophobic structural part selected from —CxHy, —O—CxBy and and x>2 and y>2. The atomizing liquid gel has characteristics of thermal reversible phase transition and/or shear reversible phase transition, a temperature of gel-sol phase transition is 100° C.-248° C., and a critical shear stress of the gel-sol phase transition is 40-800 Pa. Under heating and/or oscillation, the atomizing liquid gel converts from the gel state to a sol state, when the heating and/or oscillation are stopped, the atomizing liquid gel is quickly recovered from the sol state to the gel state.

Abstract: The present invention provides a rolling device and method for forming a natural leaf smoking product comprising the steps of providing a diospyros melanoxylon leaf body, which may be a recycled reconstituted diospyros melanoxylon paper, acting as a binder material, having an inner body surface with pubescent straight trichomes disposed thereon; providing a hemp component acting as a filler material; disposing the diospyros melanoxylon leaf body in an operative configuration with the outer body surface on a support surface and the inner body surface facing upwardly for receiving the hemp component; applying the hemp component over the pubescent straight trichomes; and wrapping the diospyros melanoxylon leaf body, which may be a recycled reconstituted diospyros melanoxylon paper, around the hemp component to form an encased smoking product.