Abstract: An antifungal composition showing broad antifungal activity includes at least one peptidic fragment with antifungal activity. The composition has a broad antifungal spectrum and could be used as a food, cosmetic, coating and/or paint, or to enhance the antifungal properties of other antifungal agents in these products, or any other application where broad antifungal activity is required. Several peptidic fragments and their possible modifications to ensure optimal activity are detailed. Methods for producing and formulating the antifungal composition are also disclosed.

Abstract: Storage-stable compositions for generating antimicrobial activity are described. The compositions comprise an enzyme that is able to convert a substrate to release hydrogen peroxide, and an unrefined natural substance, such as a honey, that includes a substrate for the enzyme. In certain embodiments, the enzyme is a purified enzyme. In other embodiments, the substrate lacks catalase activity, and the enzyme is additional to any enzyme activity able to convert the substrate to release hydrogen peroxide that may be present in the unrefined natural substance. The storage-stable compositions do not include sufficient free water to allow the enzyme to convert the substrate. Use of the compositions to treat microbial infections and wounds is described, as well as methods for their production.

Abstract: The present disclosure provides insecticides that can specifically target mosquitoes based on their sex. These sex-specific insecticides prevent maturation or development of larvae into adult insects using interfering RNA (iRNA). The present disclosure further provides compositions comprising sex-linked iRNA and methods of controlling, reducing, or treating an insect infestation with the iRNA or compositions described herein. The compositions and methods described herein can be used to sort mosquitoes based on sex.

Abstract: A systemic, broad-spectrum herbicide comprises a water-soluble extract of one or more plant parts of rhubarb and yew. The herbicide can also contain other plant material, including plant parts of Bryonia and Laburnum. The herbicide, which is based on natural products can translocate to the roots of a plant, when the herbicide is applied to an aerial part of the plant. The herbicide can eradicate grasses, mosses and weeds, including bindweed, nettles and dockweed.

Abstract: A unit tool, Shapes, cuts and seals two or more layers of dough to make a food product. As a unit is function ready and easy if used as a hand-held tool. Supports larger production When used as units in a cluster arrangement in a machine format. Scale of production can be Controlled by number of unit molds used.

Abstract: An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

Abstract: A system that includes: a production device, a cleaning apparatus, and conveyor means. The production device includes: a mould drum with cavities; a mass feed means for feeding food mass to the cavities; and a gas pressure source to force the products from the cavities. The cleaning apparatus connects to a cleaning fluid source and includes: a control system that controls cleaning of the mould drum; means to clean an outer circumference of the mould drum; means to move the mould drum and/or means to move the means to clean the outer circumference of the mould drum during the cleaning; a collection trough to collect the cleaning fluid, and a cover. The control device automatically controls the cleaning such that the cleaning of the outer circumference of the mould drum takes place while and/or after the cavities are rinsed.

Abstract: A method for preparing an aqueous coating composition to be applied by co-extrusion around a food preparation and contacted with a gelling agent, such as calcium chloride, to form a shell around the food preparation. After mixing at least the water and the alginate of the composition, the mixture is exposed to a high pressure of at least 1400 bar, for example at least 1800 bar, for at least 0.1 second.

Abstract: A cooking appliance including a cooking chamber for cooking food items, the cooking chamber having a base, at least one wall and a door. A smoke generator is provided in the cooking chamber, the smoke generator made up of a smoke generation compartment in the base, a wall or the door of the cooking chamber and an igniter in, or installable in, the compartment. A fluid injector may be provided to inject a combustion-enhancing fluid such as air into the compartment. Combustible material, such as wood chips, is added to the compartment, covered by a vented compartment lid and then an automated process ignites the wood chips and feeds combustion-enhancing fluid to the compartment to maintain combustion and generation of smoke for smoking the food items.

Abstract: The present invention relates to an “Organic, Natural Antimicrobial preservative for Meat products” comprising of natural organic salts (majorly lactates and acetates) which are a completely safe, organic, natural ingredients for preventing spoilage of fresh meats and sausages under refrigeration and imparts an enhanced shelf life to the meat products. The present organic preservative is produced by a two-step microbial fermentation of reducing sugars extracted from sweet potato and cassava starches using plantarum” for the first anaerobic fermentation step followed by the second “aerobic fermentation” step by a bacterial “Lactobacillus consortium comprising of Saccharomyces cerevisiae and Acetobacter aceti followed by downstream purification steps. It imparts a long term preservation and shelf life to the meat products for a period of more than 20-25 days for fresh brined meat and more than 6-8 months for processed and cured, refrigerated meats.

Abstract: Provided is a process for freezing kinds of fresh coconut fruits including the following steps: i) selecting coconut fruits; ii) cleaning the coconut fruits; iii) drying the surface of the husked coconut fruits; iv) freezing the husked coconut fruits; and v) packing the husked coconut fruits, wherein step iv) is performed according to seven phases until the temperature of the husked coconut fruits of ?18° C. is obtained.

Abstract: In a preparation step, raw material milk is prepared. In a lactose degradation step, at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme. The lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk. A lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented.

Abstract: The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.

Abstract: The present invention relates to the field of increasing the stability of Long Chain Polyunsaturated Fatty Acids (LC-PUFA) thereby making handling and transport easier and improving the shelf-life of the product.

Abstract: The invention relates to a plant-based glutamic acid rich protein composition and method of making the same. The composition provides a spectrum of amino acids, including an abundance of glutamic acid. The composition is free of the antibiotics and growth hormones associated with animal-sourced proteins and does not require amino acid supplementation to achieve high levels of glutamic acid. In some aspects, the composition is obtained from coffee beans, including defatted green coffee beans.

Abstract: Provided is a liquid concentrate of low-caffeine coffee intended for use to prepare a beverage that has a reduced caffeine content but does not lose the inherent aroma of coffee, especially the rich kokumi taste and bitter aftertaste of coffee, and which can make one enjoy an authentic latte aroma. When the contents of caffeine and acetic acid in a liquid concentrate of decaffeinated coffee are adjusted to be within the specified ranges, a beverage prepared therefrom can have enhanced coffee tastes and give an authentic latte aroma without losing the inherent aroma of coffee.

Abstract: Described are improved methods of manufacturing cocoa-flavored frozen desserts, comprising the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and e) subjecting a mixture comprising a natural or artificial sweetener to pasteurization, homogenisation and freezing to obtain the cocoa-flavored frozen dessert; wherein the non-dried solid phase obtained in step d) is added to the mixture before or during step e).

Abstract: An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20° C.; and from 70 to 98 solid fat content at 25° C.; and from 30 to 60 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

Abstract: A composition for the preparation of cotton candy, said composition being a homogeneous mixture comprising with respect to the total weight of the composition, the following ingredients: from 71.6 wt. % to 99.8 wt. % of particles of at least one food grade sugar; from 0.1 wt. % to 10 wt. % of at least one food grade fat substance, from 0 wt. % to 15 wt. % of particles of cocoa; and from 0 wt. % to 3.4 wt. % of at least one food grade additive. A method for preparing the composition. Use and method for preparing cotton candy. Cotton candy so obtained.

Abstract: This disclosure provides a chewing gum composition comprising an herbal extract comprising isoflavones and a gum base. The disclosure also provides methods of treating symptoms associated with menopause comprising administering to a subject in need thereof, a gum-based composition for chewing, the composition comprising an herbal extract comprising isoflavones and a gum base.

Abstract: An ice cream maker is disclosed, comprising a cooling unit (4A; 10; 13) and a stirring container (4), characterised in that said stirring container (4) consists of a compartment where the ingredients for the final product are added in the form of cartridge or capsule (15) which is opened and stirred in upon production.

Abstract: The invention involves the breeding, seed multiplication, vegetative propagation and cultivation of: Cannabis sativa, Cannabis indica, Cannabis ruderalis, feral Cannabis, as well as all hybrids thereof to increase protein content, especially relating to portions of the plant aside from the seed. Further relating to processing, extraction, isolation of proteins from: Cannabis sativa, Cannabis indica, Cannabis ruderalis, feral Cannabis, as well as all hybrids thereof and especially relating to portions of the plant aside from the seed; and the use of these protein rich plant(s), plant part(s), extract(s), isolate(s), cosmetic(s), product(s) etc for medicines, foods, supplements, drinks for animals or humans as well as for use in plant, bacteria, fungi, lichen, algae cultivation.

Abstract: The present invention relates to preparation of cross-linked milk protein co-precipitate, which includes treatment with a transglutaminase, and use of the cross-linked milk protein co-precipitate in production of acidified milk products.

Abstract: Methods for preparation of plant-based meat replacement food products such as vegan bacon are provided. The methods include the combination of plant-based components such as flour, starch, and water, in molds designed to mimic traditional meat cuts. Meat replacement food products prepared by the methods are also described.

Abstract: The present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a ground meat analogue product and method of making thereof.

Abstract: A meat replacement product, a method of manufacturing the same, and the use of insoluble washable starch in food products to improve the mouthfeel of a meat replacement product. Improvements to meat replacement products and high moisture protein texturization extrusion are disclosed. By selecting the extrusion parameters and starting materials containing mechanically processed starch-containing grains suitably, the formation of an emulsion between the starch and proteinaceous matrix forming protein melt can be prevented or reduced to such an extent that there exists a substantial amount of starch that is not bound in the protein matrix. The presence of starch not bound in the protein matrix improves mouthfeel and sustains an acceptable mouthfeel for a prolonged period.

Abstract: This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by applying non-condensable media to create density differences and then using a mechanical device to separate the solids from the liquids based on the density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

Abstract: The present application discloses a composition of a butyrate or a derivative thereof and benzoic acid, preparation method and use as a feedstuff additive thereof, wherein the composition comprises 5 wt % to 50 wt % of the butyrate or the derivative of butyric acid, and 50 wt % to 95 wt % of the benzoic acid or benzoate. The benzoate and butyrate dissociate into acidic molecules when they enter into animals' bodies. The butyric acid stimulates parietal cells to grown and the parietal cells produce hydrochloric acid, which thereby reduces the pH value in the stomach. Benzoic acid can inhibit facultative anaerobes such as Lactobacillus and butyric acid-producing anaerobic bacteria in the stomach, rendering the two floras become predominant microflora, and therefore produce more endogenous organic acids such as lactic acid and butyric acid. These acids are beneficial to gastrointestinal health and animal growth. As a result, a synergy effect of the two components in the composition is achieved.

Abstract: Described herein are pet food compositions comprising crude protein, carbohydrate, and dietary fiber consisting of insoluble fiber and soluble fiber is designed to shift the intestinal tryptophan metabolism of the companion animal from kynurenine pathway to indole pathway to produce indole derivatives. Methods of making and using the compositions are also described.

Abstract: The present invention relates to a method for feeding poultry during breeding, keeping or fattening of poultry, in which guanidinoacetic acid or a salt thereof is administered as a feed additive.

Abstract: A method for producing a fermented liquid having an acidity of pH 3 to 4, including colloidal particles having a particle size not exceeding 50 nm and short-chain fatty acids. The method includes providing fermentation apparatus including a plurality set of temperature-controlled fermentation containers at each stage of the multi-stage fermentation process; using a soft water as a starter, a seed bacterial liquid comprising seven species of fermentation bacteria (International Accession No. NITE BP-02945 to NITE BP-02951) including spore-forming Clostridium bacteria, controlled under a low temperature condition, and three kinds of fermented media derived from natural materials, produced by individually fermenting respective first medium of dried soybeans, second medium of mixed medium of dried plants consisting Taiso, Kukoshi, and Ukon, and third material of honey material; and producing the fermented liquid by multi-stage fermentation process.

Abstract: This disclosure sets forth bubble modifiers capable of reducing mean bubble diameter of a gasified aqueous solution, e.g., a carbonated beverage. The bubble modifier may include one or more compounds selected from the group consisting of monocaffeoylquinic acids, dicaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof. The bubble modifier desirably comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll; or less than about 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline.

Abstract: Provided herein are compositions (e.g., pharmaceutical compositions, nutraceutical compositions, foods, beverages, cosmetic compositions, diet supplements) comprising deuterated caffeine. The provided compositions may be useful for treating and/or preventing various diseases and conditions, such as obesity, causing weight loss, increasing metabolic rate, reducing appetite, increasing energy expenditure, increasing urine output, increasing sodium excretion, reducing edema, a pain disorder, apnea, hypotension, an encephalopathy, a neurological or psychiatric disorder, and an inflammatory disorder.

Abstract: The present invention relates to a food ingredient comprising galactooligosaccharides, a way of producing it and cocoa and/or malt beverage products comprising the ingredient. The food ingredient is produced by adding a beta-galactosidase to a composition comprising non-fat milk solids including lactose. The food ingredient may be used e.g. in cocoa and/or malt beverage products to reduce fat and/or sugar without detrimentally impacting sweetness, taste and/or texture.

Abstract: The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

Abstract: The invention pertains to the field of products in dry powder form obtained by lyophilization. The invention relates more particularly to a lyophilization method including a prior step of cryogeny under pressure of a matrix containing dissolved gas. It also relates to the powder obtained by this method and to the uses thereof in food processing, cosmetics, pharmacy, and human and animal health.

Abstract: The present application relates to: a composition for reducing bad odors, comprising polyphenol, ethanol, and organic acid; and a method for reducing bad odors, comprising a step of adding the composition to a product that has a bad odor.

Abstract: A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.

Abstract: A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

Abstract: The substrates, systems, and methods described herein relate to textured substrates for preparing a comestible meat product. Substrates and methods are described herein for controlling one or more of growth, adhesion, retention, and/or release of cells (e.g., of a cell sheet) on or from the surface of the substrate. A method of preparing a comestible meat product may include applying a plurality of non-human cells to at least one patterned texture substrate, growing the cells on the patterned texture substrate to form the comestible meat product, and separating the comestible meat product from the patterned texture substrate. The patterned texture allows for improved growth, adhesion, retention, and/or release of cells as compared to another surface not comprising the patterned texture. In some embodiments, the cell culture substrate surfaces include a plurality of regions corresponding to a plurality of patterned textures.

Abstract: The substrates, systems, and methods described herein relate to textured substrates for preparing a comestible meat product. Substrates and methods are described herein for controlling one or more of growth, adhesion, retention, and/or release of cells (e.g., of a cell sheet) on or from the surface of the substrate. A method of preparing a comestible meat product may include applying a plurality of non-human cells to at least one patterned texture substrate, growing the cells on the patterned texture substrate to form the comestible meat product, and separating the comestible meat product from the patterned texture substrate. The patterned texture allows for improved growth, adhesion, retention, and/or release of cells as compared to another surface not comprising the patterned texture. In some embodiments, the cell culture substrate surfaces include a plurality of regions corresponding to a plurality of patterned textures.

Abstract: Formed, ready-to-cook or ready-to-eat egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient so that the liquid egg composition is flowable at 35° F. with solid food inclusions, wherein at least 50% of the solid food inclusions have a longest dimension size of from 0.6 to 12 cm. From 5 to 45% of the solid food inclusions are at a temperature of less than 34° F. at the time of mixing. The resulting extrudable egg-based matrix comprises from 50 wt % to 90 wt % of the solid food inclusions, and is formed into a predetermined shape to provide a shaped, ready-to-cook or ready-to-eat egg product. The matrix additionally comprises a binder additive in an amount effective so that the shaped, ready-to-cook or ready-to-eat egg product is self-supporting for at least two minutes at an ambient temperature of 40° F.

Abstract: Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated.

Abstract: Described herein are food product compositions comprising a sugar reduction solution comprising a rare sugar, xylo-oligosaccharide, or a combination thereof as a partial or complete replacement for a nutritive sweetener. Various food products containing compositions described herein and methods of making the same are also described. Beneficially, compositions comprising the sugar reduction solution described herein are more stable compositions that do not exhibit syneresis and/or enable the starch content contained therein to be reduced in comparison to full-sugar starch-containing products.

Abstract: A seasoning composition having enhanced salt intensity includes a salt component and a sodium-free saltiness-perception enhancing compound. The saltiness-perception enhancing compound includes at least one of gentisic acid 5-O-?-D xylopyranoside or kukoamine A. The seasoning composition exhibits a mean saltiness intensity that is about the same as a second seasoning compound that has an amount of the salt component that is greater than the salt component in the seasoning composition and that does not contain the saltiness-perception enhancing compound. A seasoned food product may include a food product and the sodium-free saltiness-perception enhancing compound. The sodium-free saltiness-perception enhancing compound may be used in a method of reducing sodium intake and a method of enhancing the salt taste of a food product. The sodium-free saltiness-perception enhancing compound may be derived from Solanum tuberosum.

Abstract: Disclosed herein are compositions for treating anxiety and related disorders. In some embodiments, the compositions comprise dihydrohonokiol-B (“DHH-B”) and at least one pharmaceutically acceptable carrier, wherein the DHH-B is present in an amount ranging from between about 0.5% to about 25% by total weight of the composition. In other embodiments, the compositions comprise dihydrohonokiol-B (“DHH-B”) and at least one pharmaceutically acceptable carrier, wherein the DHH-B is present in an amount ranging from between about 0.000001% to about 5% by total weight of the composition.

Abstract: A nutritional health supplement is provided for the brain. In one exemplary embodiment, a nutritional health supplement comprises an antioxidant that delays neuronal death under excitotoxic conditions, a neuroprotective agent having antioxidant, anti-inflammatory, and anti-apoptic properties, and a neuroprotective agent that is a precursor for glutathione synthesis. In another exemplary embodiment, a nutritional health supplement comprises an antioxidant that delays neuronal death under excitotoxic conditions, a neuroprotective agent that is a precursor for glutathione synthesis, a NAD+ precursor, a ketone body or ketone precursor, and an antioxidant with free-radical species-deactivating properties.

Abstract: A method of preparing personalized supplement packages for a subject involves identifying one or a plurality of suboptimal wellness categories in the subject, rank ordering ingredients in terms of their utility score to the suboptimal conditions, and filling a total package amount with target doses of ingredients added in rank order until the total package amount is filled.

Abstract: The present invention relates to novel peptides, composition comprising such peptides including nutritional supplements and methods for inducing satiation and satiety, for weight management and preventing or reducing the incidence of obesity, or for preventing or reducing cardiovascular diseases, atherosclerosis, hypertension, hepatosteatosis, cancer and/or diabetes.

Abstract: An oyster peptide with an effect of improving sexual function and a preparation method thereof are provided, the oyster peptide at least includes peptide segments RI, IR and VR in its composition. Based on a mass of the oyster peptide, a content of the RI is ?3.60 mg/100 g, a content of the IR is ?7.60 mg/100 g, and a content of the VR is ?6.50 mg/100 g.