Abstract: Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced milk fraction is then subjected to acidification and (typically enzymatic) coagulation, so as produce French-type goat cheese.

Abstract: The present invention relates to a method of producing an ideal whey protein concentrate. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

Abstract: A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery composition while the confectionery composition is in said mixer and the confectionery composition is output from said mixer.

Abstract: A method for producing a consumable product having ingredients or supplements with enhanced bioavailability or absorption rate by the consumer's body. The consumable product is disposed within a squeezable plastic tube which can be refrigerated or frozen. One of the sealed ends of the tube is removed to access the consumable product therein.

Abstract: The invention relates to the field of plant protein isolates, and in particular to field bean protein isolates and such an isolate, the solubility of which is less than 25% at a minimum pH of 7. The invention also relates to a method for the production thereof and to industrial applications thereof.

Abstract: A method of processing an oil cake and/or extraction meal and/or a powder (P.1) from portions of seeds (S.1) containing oil such as mustard, crambe, sunflower, pumpkin seeds, hemp, linen, or rape is configured such that the material of the oil cake or powder (P.1) is subjected to a heating and to a texturing for forming a food (P.5) that contains fiber.

Abstract: The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

Abstract: The present invention relates to a process for manufacturing a formed meat analogue product, which preferably has a visual aspect of a marbled meat product.

Abstract: Non-animal-based food products are described that simulate whole cuts of meat from an animal. In embodiments, the food products may include a group of aligned fibers, where the fibers have an average fiber diameter of less than or about 500 ?m, and where the fibers comprise a non-animal-based protein. The food products may also include at least one binding agent in an interstitial space between at least a portion of the group of aligned fibers. In additional embodiments, the food products may include a scaffolding having one or more membranes that have a three-dimensional porous structure, where the scaffolding comprises one or more non-animal-based proteins. These food products may also include a gelling agent filling one or more pores in the scaffolding, where the gelling agent includes water, at least one non-animal-based protein, and at least one non-animal-based polysaccharide.

Abstract: Provided herein, inter alia, are compositions of organic acid-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR). improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.

Abstract: The invention relates to the use of at least one bacterial phytase in combination with one or more protease(s) in animal feed for improving nutrient and E ileal digestibility of animal feed, in particular an improved digestibility of Threonine, Proline and Cysteine, the method comprising the step of applying to the animal a feed with an efficient amount of one or more proteolytic enzyme in combination with at least one phytase.

Abstract: The present disclosure generally relates to infusible beverage compositions and methods of use thereof. In some embodiments, infusible beverage compositions disclosed herein can contain one or more natural food products packaged in a porous material. In some embodiments, infusible beverage compositions disclosed herein can be used to prepare non-alcoholic cocktails and/or alcoholic cocktails.

Abstract: An object of the present invention is to provide a solid composition that provides floral aroma when added to a medium such as water. The solid composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.015 to 0.215.

Abstract: Provided is a heat-sterilized and packed beverage containing a high concentration of a medium chain triglyceride (MCT) and obtained by heat sterilization, wherein issues of poor aftertaste and throat discomfort caused by a combination of a high concentration of the MCT and heat sterilization are resolved. The heat-sterilized and packed beverage is obtained by causing 10-120 mg/100 ml of caffeine to coexist with a beverage containing 1.2-32 g/100 ml of the MCT.

Abstract: An object is to provide a solid composition which is excellent in capability of retaining dimethyl sulfide. A solid composition containing dimethyl sulfide has dextrin having a molecular weight of 50,000 or more incorporated therein.

Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.

Abstract: The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).

Abstract: This specification relates to a process for preparing a purified human milk oligosaccharide (“HMO”) from an HMO-containing solution (e.g., a fermentation broth) by a process comprising removal of an antifoam agent, and a product of such a process.

Abstract: Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

Abstract: The present invention addresses the problem of providing raw Chinese noodles whose discoloration and texture deterioration in the long-term storage have been suppressed. The problem is solved by raw Chinese noodles in which a main raw material powder contains calcium monohydrogen phosphate hydrate, The raw Chinese noodles can be produced by adding kneading water containing kansui dissolved therein to a powder obtained by adding calcium monohydrogen phosphate hydrate to a main raw material powder and subjecting them to powder mixing, kneading the resulting mixture with a mixer to prepare noodle dough, and then carrying out noodle making. The content of the calcium monohydrogen phosphate hydrate or the amount thereof added is preferably 0.15 to 2.5% by weight based on the main raw material powder.

Abstract: Disclosed is a method of manufacturing marinated tuna for a tuna burger, and more particularly to a method of manufacturing marinated tuna for a tuna burger, in which tuna is covered or mixed with a marinating mixture for removing a fishy taste from the tuna and kept refrigerated, so that the unique flavor or smell and fishy taste of the tuner, which consumers do not like, can disappear while improving the texture of the tuna, thereby providing the tuna burger that the majority of ordinary consumers will like.

Abstract: To provide an edible ingredient having an exceptional effect for enhancing umami. An umami-enhancing composition having a carotenoid degradation product as an active ingredient. The umami-enhancing composition can be formulated through a manufacturing method that includes a step for adding a carotenoid to an edible oil and fat, and a step for degrading the carotenoid in the edible oil and fat. The carotenoid degradation product is preferably a degradation product of one or more selected from the group consisting of carotenes and xanthophylls. The umami-enhancing composition is optimally used as a food-product ingredient, etc., for manufacturing a seasoning or extract or for enhancing the umami of a food product.

Abstract: The invention relates to a glucose(-containing) syrup replacement composition for use in food applications, such as in bakery, beverages, ice cream, confectionery and the like. The glucose(-containing) syrup replacement composition comprises at least 80 wt % of maltodextrin having a dextrose equivalence (DE) of from 15 to 20 and up to 20 wt % of sorbitol and glycerol. The invention also covers the use of the composition in a food product to replace at least partially or completely nutritive mono- and disaccharides having an energy density of 4 kcal/g, preferably to replace at least partially or completely glucose, sucrose and/or fructose, generally in the form of syrups.

Abstract: A taste-improving agent for a high-intensity sweetener, the taste-improving agent having a carotenoid degradation product as an active ingredient. The taste-improving agent can be formulated through a manufacturing method that includes a step for carrying out an oxidation treatment on carotenoids in an oil and fat to obtain a carotenoid degradation product. The carotenoid degradation product is preferably obtained by degrading one or more selected from the group consisting of carotenes and xanthophylls. The taste-improving agent is suitably used as a food product ingredient, etc., for improving the taste of, inter alia, a food product that includes a high-intensity sweetener.

Abstract: The present disclosure generally provides compounds that antagonize certain T2R taste receptors, including related uses, methods, and compositions for the reduction of bitter taste and/or the enhancement of sweet taste. In certain aspects, the disclosure provides flavored articles or flavored compositions comprising such compounds, as well as uses of such compounds to reduce the bitter taste and/or enhance the sweet taste of such flavored articles or flavored compositions.

Abstract: A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.

Abstract: Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

Abstract: The present invention relates generally to nootropic compositions comprising Leuco-methylthioninium acid salts and their uses for cognitive enhancement in normal (non-demented) individuals.

Abstract: This angiotensin-converting enzyme inhibitor and this blood pressure-lowering agent contain a compound represented by formula (I) as an active ingredient. These beverages and food products for inhibiting an angiotensin-converting enzyme and these beverages and food products for lowering blood pressure are characterized by containing a compound represented by formula (I). As a result, provided are an angiotensin-converting enzyme inhibitor and blood pressure-lowering agent that have an excellent angiotensin-converting enzyme-inhibiting effect and blood pressure-lowering effect. Furthermore, provided are beverages and food products suitable for inhibition of an angiotensin-converting enzyme and lowering of blood pressure.

Abstract: Methods of preparing a nutritional product which contain a lipophilic nutrient are disclosed. The nutritional product is made using a fortifying powder containing the lipophilic nutrient, a monoglyceride and diglyceride (“MDG”) oil, a phospholipid, and a carrier. The fortifying powder enhances the digestive absorption of the lipophilic nutrient when the nutritional product is consumed. The fortifying powder simplifies the process of manufacturing the nutritional product, as the fortifying powder can be added at a suitable stage of the process with other powdered ingredients. The fortifying powder may be manufactured in bulk and stored for later use, thereby improving manufacturing efficiencies. The fortifying powder and methods of preparing the fortifying powder are also presented.

Abstract: Compositions are provided that extend the lifespan of a subject, and/or reduce or delay the onset of at least one age-associated symptom or condition. In some embodiments, compositions comprise: at least one bacterial strain or extract(s) or component(s) thereof and an excipient. In some embodiments, at least one bacterial strain comprises Gluconobacter spp., Acetobacter spp., Gluconoacaetobacter spp., Acidomonas spp., Ameyamaea spp., Asaia spp., Granulibacter spp., Kozakia spp., Neoasaia spp., Neokomagataea spp., Saccharibacter spp., Swaminathania spp., Tanticharoenia spp., or a combination thereof. Methods of making and using compositions disclosed herein are also provided.

Abstract: The present invention concerns a food composition for use in preventing nutrients' inadequacies in lactating women with high sodium type dietary pattern.

Abstract: Protein hydrolysate compositions and methods of making the same are disclosed. The protein hydrolysate composition has a protein-rich organic content. The protein hydrolysate composition may be substantially free of exogenous chelating agents, chaotropic agents and surfactants. The protein hydrolysate composition may be low in ash content. The protein hydrolysate composition is produced by processing a biomass, e.g., a microbial biomass, through a combination of physical, chemical and/or enzymatic treatments. The protein hydrolysate may be sourced via microbial biomass from CCk as a carbon source. Also disclosed are methods of using the protein hydrolysate compositions, e.g., as a biostimulant.

Abstract: The present invention relates to a complementary nutritional composition characterized by a low glycemic load and/or index and/or comprising an ingredient characterized by a low glycemic index for use in treatment, prevention and/or reducing the risk of a metabolic syndrome disorder appearing later in life.

Abstract: An apparatus for steam treating plant fibres is provided, the apparatus comprising: a steam manifold that is adapted to receive steam from a steam source and to distribute steam to a plurality of lances, the lances being configured to deliver steam into the interior volume of a batch of plant fibres; a temperature sensor for sensing a temperature of the batch of plant fibres, and a controller. The controller is configured to receive a signal from the temperature sensor, and to control the supply of steam to the lances to raise the temperature of the plant fibres to a target temperature. A method of steaming plant fibres is also provided.

Abstract: Systems and methods for a food processing are provided. A food processing knockout assembly includes: a motor; a crank arm connected to the motor and configured to be rotated by the motor, around an axis that passes through the crank arm; a connecting arm connected to the crank arm and configured to move in a vertical direction in response to rotation of the crank arm; a beam connected to the connecting arm and configured to move in the vertical direction in response to movement of the connecting arm in the vertical direction; and at least one knockout shaft connected to the beam, at one end of the at least one knockout shaft, and configured to move in the vertical direction in response to movement of the beam in the vertical direction.

Abstract: A device for producing a foamed-food-product comprises a container which stores a liquid-food-product and is filled with filling gas at a pressure higher than atmospheric pressure, the filling gas containing argon or nitrogen as a main component; an agitator provided at the bottom of the inside of the container; a driving unit detachably connected to the bottom of the container to rotate the agitator, agitate the liquid-food-product in the container by the rotation of the agitator, and mix the filling gas in the liquid-food-product; and a dispenser mounted to the container and having a discharge outlet and a gas filling inlet for injecting the filling gas into the container, the dispenser causing the liquid-food-product having the filling gas mixed therein to be discharged from the discharge outlet by pressure in the container, so that the liquid-food-product foams while being discharged from the discharge outlet and is made into the foamed-food-product.

Abstract: The subject of the invention is a reconstituted tobacco specifically suitable for devices that heat tobacco without burning it.

Abstract: A wrapper 10 for an aerosol-generating article includes at least one coated surface area and at least one non-coated surface area, wherein the coating of the at least one coated surface area of the wrapper is heat-sensitive, wherein the coating indicates heat application by a permanent color change. An aerosol generating article includes such a wrapper. A method for producing an aerosol generating article includes such a wrapper by printing a polymer on parts of the wrapper by flexography.

Abstract: An aerosol generating article includes an aerosol generator including a first aerosol generating material which does not include nicotine; a tobacco filler arranged adjacent to an end of the aerosol generator and including a second aerosol generating material including nicotine; a cooler arranged adjacent to an end of the tobacco filler and configured to cool aerosol; and a mouth piece arranged adjacent to an end of the cooler.

Abstract: A fluid diode makes use of passive airflow structures to introduce differential flow resistance to airflows moving in forward and reverse directions. The use of a fluid diode in a vaping device and pod allows for an increased flow resistance to airflows moving through the pod in the reverse direction. These airflow in a reverse direction are often associated with a user blowing into the pod, and pushing moisture laden air out of the pod and into the device. By increasing the flow resistance to these reverse airflow, user exhalation into the pod will be resisted and redirected at source.

Abstract: A vaporization device includes a cartridge having a reservoir that holds a vaporizable material, a heating element, and a wicking element that can draw the vaporizable material to the heating element to be vaporized. The vaporizer cartridge is configured for coupling to a vaporizer device body and containing a vaporizable material. Various embodiments of the vaporizer cartridge are described that include an organic bifunctional wick-heater assembly using porous organic-based material. Related systems, methods, and articles of manufacture are also described.

Abstract: A heat-not-burn tobacco paper cartridge (10) includes a first rotatable support (24) and a second rotatable support (26). The first and second rotatable supports are configured to transfer a strip of tobacco paper (28) from the first rotatable support to the second rotatable support. The cartridge also includes a heater (20) positioned between the first and second rotatable supports. The heater is configured to heat a portion of the strip of tobacco paper extending between the first and second rotatable supports.

Abstract: A heatable aerosol-generating article for producing an inhalable aerosol is provided, the article including: a rod of aerosol-generating substrate including from about 20 to about 200 strands of non-tobacco material including and configured to release at least one aerosol former, each strand having an equivalent diameter of at least about 0.1 millimetre, the strands being assembled such that the strands extend in a longitudinal direction; and a wrapper circumscribing the strands. A method of making a rod for an aerosol-generating substrate in an aerosol-generating article, and a rod for an aerosol-generating substrate in an aerosol-generating article, are also provided.

Abstract: The present disclosure relates to aerosol delivery devices. In various implementations, the aerosol delivery devices comprise a control device that includes a battery, a control component, and an outer housing that defines receiving chamber, and a cartridge that includes a mouthpiece portion, a tank that contains a liquid composition, and a heater configured to heat the liquid composition. The cartridge and the control device each include at least one connector configured to provide a magnetic and an electrical connection between the cartridge and the control device such that the cartridge can be removably and operatively received into the cartridge receiving chamber of the control body, wherein the at least one connector of the cartridge is located on the mouthpiece portion.

Abstract: A low-temperature baked device including a main body, a heating assembly, and a driving assembly. The main body defines a receiving space for receiving a cigarette; the heating assembly includes an insertion portion for inserting into the cigarette, and the driving assembly is coupled to the heating assembly. The heating assembly can move linearly under a drive of the driving assembly along an axial direction of the cigarette between a first position for inserting into the cigarette, and a second position for separating from the cigarette. When the heating assembly is located at the first position, the insertion portion is extended completely into the receiving space. When the heating assembly is located at the second position, the heating assembly is at least partially displaced out of the receiving space and is separated from the cigarette, thus the cigarette can be readily removed without leaving any residues therein.

Abstract: A shisha device for heating an aerosol-forming substrate to generate an aerosol is provided, the shisha device including: a liquid cavity containing a volume of liquid through which aerosol generated by the shisha device is drawn before inhalation by a user, the liquid cavity having a head space outlet; an article cavity to receive the aerosol-forming substrate, the article cavity being in fluid communication with the liquid cavity; and an electromagnetic field generator to generate a radio frequency (RF) electromagnetic field in the article cavity, the electromagnetic field generator including a magnetron or a solid state RF transistor. A shisha system is also provided, including the shisha device and the aerosol-generating article. An aerosol-generating article for the shisha system is also provided.

Abstract: An electronic cigarette includes an atomizer having a coil-less heating element having a heating section, two leads electrically connected to the heating section, and a liquid guiding structure. The liquid guiding structure includes two pads, a first pad and a second pad sandwiching at least a portion of the heating section. A gasket is positioned between a liquid supply and the first pad conducts liquid from the liquid supply to the first pad.

Abstract: An atomizer includes a liquid storage member and an atomizing assembly. A liquid storage chamber used to store an aerosol-forming substrate is provided in the liquid storage member. The atomizing assembly is slidably connected to the liquid storage member, and includes a heating structure. The atomizing assembly is provided with a liquid inlet. A sealing member is installed in the liquid inlet. An abutting rod is provided within the liquid storage member and is fixed relative to the liquid storage member. The abutting rod is connected to the sealing member. Sliding the atomizing assembly relative to the liquid storage member enables the atomizing assembly to move between a first position and a second position. When the atomizing assembly is in the first position, the sealing member closes the liquid inlet. When the atomizing assembly is in the second position, the sealing member is separated from the liquid inlet.

Abstract: An electronic cigarette is provided. The electronic cigarette includes a main body and a cigarette cartridge. The main body includes an accommodating slot and a magnetic valve. The magnetic valve movably protrudes from a bottom surface of the accommodating slot. The cigarette cartridge includes a joint surface and a magnetic body that is disposed on the joint surface. The cigarette cartridge is configured to be disposed in the accommodating slot. The magnetic body attracts the magnetic valve to move and protrude from the bottom surface of the accommodating slot, so that the magnetic body is connected to the magnetic valve, and an interval is formed between the cigarette cartridge and the main body.