Abstract: A shape generating cupcake pan assembly for creating baked goods having a variety of shapes includes a tray and a plurality of molds. A plurality of holes is positioned in the tray. Each mold comprises a disc in which a recess is positioned. Each recess has a respective shape so that the plurality of molds comprises recesses having a variety of shapes. A lip, which extends radially from the disc, is complementary to a perimeter of a respective hole. The mold is removably engageable to the tray upon insertion into the respective hole. Upon addition of a baking mixture to the recess and baking, a baked good shaped complementarily to the recess is obtained.

Abstract: A forming method of forming a combined food product containing granulated objects and a food dough comprising steps of (a) discharging a tubular food dough from a discharging device and forming a bottom of the tubular food dough; (b) supplying a predetermined amount of granulated objects to an inside of the tubular food dough formed with the bottom; and (c) cutting the tubular food dough to divide the combined food product filled with the supplied granulated objects. In the step (c), the combined food product is formed so that an upper surface of the granulated objects which are filled is partially and ununiformly covered with the food dough.

Abstract: A method of preparing an animal for slaughter, said method comprising at least one the steps of subjecting the animal to a gaseous muscle relaxant without inducing unconsciousness of the animal; and stunning the animal in a space using a gas composition suitable for stunning.

Abstract: The invention relates to a production system for producing sausage-shaped products, in particular sausages, containing a flowable filling material in a tubular or bag-shaped packaging casing, the production system comprising: a filling unit for providing and conveying the filling material in filling direction into the tubular or bag-shaped packaging casing, the filling unit comprising an outlet; a clipping unit for closing the packaging casing filled with the filling material; and a coupling unit extending along a filling axis for coupling the filling unit and the clipping unit, the coupling unit comprising: an adapter piece configured to be arranged at the outlet of the filling unit; a connector piece configured to connect the clipping unit and the adapter piece; and a filling tube configured to be connected to the connector piece for feeding filling material into the tubular or bag-shaped packaging casing stored on the filling tube, wherein the coupling unit comprises at least one first tool for assemb

Abstract: The present invention relates to a clipping machine for producing sausage-shaped products, like sausages, by filling a flowable filling material into a tubular or bag-shaped packaging casing and closing said tubular or bag-shaped packaging casing by a closure means, like a closure clip, and a method for controlling the clipping machine.

Abstract: The present disclosure involves a calculation method and device for intelligent cutting squid white slices, the calculation method being implemented on the device for intelligent cutting squid white slices. The calculation method may be implemented on a calculation device, the calculation device may have at least one processor and at least one storage medium including an instruction set used for intelligent cutting the squid white slices, the calculation method including: reading a laser point cloud data of a three-dimensional (3D) topography of the squid white slices; optimizing the laser point cloud data; extracting an effective area of the squid white slices; determining a cutting zero point; determining a cutting process area; and determining optimization of a cutting point position and a cutting angle. The one or more embodiments provided by the present disclosure may satisfy the needs of large-scale continuous production in factories, reduce labor costs, and improve production efficiency.

Abstract: Disclosed is a smoker device for imparting smoked flavors to beverages and foodstuffs can include a base having at least a wall defining a first end and a floor with an opening defining a second end, a cover capable of being positioned over the base first end, thereby defining an enclosed cavity, and a conduit portion defining an open channel at a first end and closed at a second end, the first end connecting to a perimeter of the base floor opening, creating a passageway from the enclosed cavity to the channel. Also disclosed is a method for using the smoker device to impart smoked flavors to beverages and foodstuffs.

Abstract: A food-grade coating composition for controlling pest infestation and pest reproduction on or in food, or both, wherein the composition comprises mixtures containing liquid smoke and at least one of xanthan gum, propylene glycol, alginate, and/or carrageenan, and the composition can be infused into a container to be placed on or around the food.

Abstract: Disclosed are baby formula compositions and methods of making thereof. In some embodiments, the baby formula composition includes goat milk and a variety of other nutritional components. In some embodiments, the baby formula composition is provided as a powder, to be mixed with water and fed to a baby or toddler. In some embodiments, the baby formula composition is suitable for babies at least 12 months in age or older.

Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase Ya (% by weight) in total crystallization rate that is a difference of a crystal ratio with respect to a total weight at a depth Xa (mm) from a surface of the solid food relative to a crystal ratio in an inner part of the solid food satisfies the following Formula (1A), Ya<?5.24Xa+6.

Abstract: Provided are a solid food and a solid milk which have a suitable adhesive force and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, the solid food containing monohydrate crystals and anhydride crystals, in which an increase ratio ?/(?+?) of a crystallization rate of an increase ? (% by weight) in crystallization rate that is a difference of a ratio of the anhydride crystals with respect to a total weight on a surface of the solid food relative to a ratio of the anhydride crystals in an inner part of the solid food to the sum (?+?) of an increase ? (% by weight) in crystallization rate that is a difference of a ratio of the monohydrate crystals with respect to the total weight on the surface of the solid food relative to a ratio of the monohydrate crystals in the inner part of the solid food and the increase ? (% by weight) in crystallization rate is 0.

Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which a depth from a surface of the solid food at which an increase in total crystallization rate is zero or minimal is 1.1 mm or less, the increase in total crystallization rate being a difference of a crystal ratio with respect to a total weight at each depth from the surface of the solid food relative to a crystal ratio in an inner part of the solid food.

Abstract: The present invention relates to a method for the manufacture of an oleogel, comprising a) homogenising an aqueous dispersion of natural food fibre to develop viscosity, b) shear-mixing the aqueous fibre dispersion with liquid edible oil at room temperature to form an emulsion, and c) subjecting the emulsion to freeze-drying to remove the water. In some embodiments, the natural food fibre is citrus fibre or nata de coco fibre mix. The invention further relates to an edible fibre-based oleogel obtained by the method, as well as food products comprising the oleogel and/or based upon the oleogel.

Abstract: The present invention relates a composition for use as a prebiotic, the composition comprising black leaf tea particles wherein the black leaf tea particles have a particle size of less than 250 ?m.

Abstract: An improved system for cold-brewing coffee is disclosed. The system includes a first container for containing and steeping ground coffee beans in water and a second container for collecting coffee bean extract. The improvement comprises a closure, a pump, a sleeve, and a tube. The closure includes a first housing configured to removably secure the first container to the first housing and a second housing configured to removably secure the second container to the second housing. The pump has an inlet and an outlet. The sleeve, unitary with the first housing, defines an interior region into which the pump is received and an exterior surface extension in fluid communication with the pump outlet. The tube has opposite end portions. One of the end portions of the tube is removably secured to the sleeve exterior surface extension. The first and second housings are removably joined together.

Abstract: Beverage compositions which are useful in beverage capsules may contain roast and ground coffee and dried coffee extract obtained by extracting coffee at a temperature below 60° C. Such capsules are useful for the preparation of coffee beverages in beverage preparation machines.

Abstract: A dairy-free, gluten free and vegan chocolate confection and method of making the same are disclosed. In the chocolate confection of the invention, the milk solids present in traditional milk chocolate are replaced by heat-treated legume flour. The heat-treated legume flour imparts desirable flavor and texture characteristics to the chocolate confection. The legume flours have relatively low levels of sugar and high levels of protein and fiber. They are also suitable for reduced-sugar chocolate formulations.

Abstract: A highly caffeinated cocoa-based composition, comprising, a cocoa component comprising cocoa powder; a caffeinated component comprising caffeine, wherein the highly caffeinated cocoa-based composition comprises at least about 1% caffeine by weight; a fat component; a sweetening component, and a complexing component, wherein the complexing component is configured to reduce the bitterness of the caffeinated component, the cocoa component, or both.

Abstract: An ice cream maker may comprise a sealed inner shell containing ice cream mixture; a sealed outer shell containing salt, ice, and the inner shell; and an insulated bag containing the sealed outer shell. Ice cream may be made by tumbling the insulated bag (containing the outer shell and inner shell) in a dryer.

Abstract: A device for reducing dripping or spillage of a frozen confection food item during the consumption of the food item that includes a catcher device which catches melting ice cream or frozen confection. There is also provided a food additive arrangement that can be used with a food dispenser to enable a food additive to be easily and conveniently mixed with the food item as the food item is being dispensed from the dispenser.

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: A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w/v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.

Abstract: The present invention relates to an animal feed comprising insects or insect meal and a polypeptide having protease activity. It also relates to a method of degrading an arthropod exoskeleton comprising contacting said exoskeleton with a polypeptide having protease activity. The invention further relates to a method for improving nutritional value of insects or insect meal, comprising contacting the insects or insect meal with a polypeptide having protease activity.

Abstract: Described herein are pet food compositions comprising from about 10 wt.% to about 50 wt.% protein; from about 10 wt.% to about 40 wt.% fat; up to about 20 wt.% fiber; and a moisture content of from about 6 wt.% to about 10 wt.%; wherein the weight percentages are based on the total weight of the pet food composition; wherein the pet food composition has a peak force of from about 5 kg to about 11 kg. Methods of making and using these compositions are also described herein.

Abstract: A die for edible products for animals. The die may include at least one through drawing cavity having a prevalent development along a longitudinal direction. The through cavity may include at least one first group of grooves and a second group of grooves having a development substantially parallel to the longitudinal direction. In a transversal section with respect to the longitudinal direction, each groove of the first group has a greater depth with respect to the depth of each groove of the second group and each groove of the first group alternates with a groove of the second group.

Abstract: A solid animal feed composition generally includes a liquid nutrient component in an amount of 1% to 40% by weight and a fatty acid component in an amount of 60% to 99% by weight. The solid animal feed composition has a melting point of at least 70° F. The animal feed composition can be fed to lactating dairy cows to increase milk production, increase the fat content of milk produced by the cow, and/or increase the protein content of milk produced by the cow.

Abstract: The present disclosure provides a puree of palm and process of making the puree. The puree of palm has reduced sugar, low calorie, various nutrients, and favorable sensory characteristic. The puree can by itself serve as a food product or can also be used as a functional component for beverages and foodstuffs.

Abstract: The present disclosure concerns processes to produce a beverage solution with a prolonged shelf life that does not require pasteurization, refrigeration or other heat treatments during preparation or storage, as well as a beverage product with stable shelf life at room temperature that has not been pasteurized or subjected to any other form of heat treatment.

Abstract: Apparatus and methods are provided for dispensing into a liquid a soluble substance, such as a soluble flavoring. The soluble flavoring may include a lime flavoring with citric acid. It may include a cannabinoid. Alternatively, the soluble flavoring may not include citric acid or sugar. A useful application of the subject invention includes a lime flavoring held by a gelatinous elastic lime wedge. The gelatinous lime wedge may be retrieved from a protective covering and acted upon so it mixes the lime flavoring into a beverage, such as when it's inserted into a water or beer bottle or can. Rather than needing to buy and store a perishable natural lime, and cut it up, a gelatinous lime wedge holding soluble lime flavoring may be stored for an extended period of time, and placed in functional contact with water, beer, or other liquid, at time of consumption.

Abstract: Present invention relates to a process for reducing the MOSH and/or MOAH content from vegetable lauric oil, comprising steps of: a) subjecting the vegetable lauric oil to a short-path evaporation, wherein the short-path evaporation is performed at a pressure of below 1 mbar, at an evaporator temperature in a range of from 150 to 200° C. and with a feed rate per unit area of evaporator surface of the shorth-path evaporation equipment in a range of from 10 to 50 kg/h.m2, b) Contacting the retentate vegetable lauric oil of step a) with an adsorbent, and c) Subjecting the bleached retentate vegetable lauric oil of step b) to a further refining step carried out in an oil refining equipment consisting of a stripping column with packing and not more than one oil collection tray or in a deodorizer, and obtaining a refined retentate vegetable lauric oil.

Abstract: A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.

Abstract: The present invention addresses the problem of providing an oil-in-water emulsified seasoning in which deterioration of flavor over time is suppressed, and a method for producing the oil-in-water emulsified seasoning. The present invention is an oil-in-water emulsified seasoning containing 25-75 mass % of an oil and fat, 5-50 mass ppm of ?-carotene, and 1-5 mass ppm of lycopene, wherein the ?-carotene is contained in the oil and fat, and the lycopene is contained in a continuous phase. The present invention is also a method for producing an oil-in-water emulsified seasoning, the method involving emulsifying an oil phase that contains the oil and fat and the ?-carotene, and an aqueous phase that contains the lycopene.

Abstract: The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch composition having a type-B viscometer viscosity (Pa·s) of 2-100 Pa·s, the viscosity being determined when a slurry that is obtained at 20° C., by mixing into the starch composition for food products an edible oil/fat in the amount of two times greater than the starch composition in terms of mass and water in the amount of seven times greater than the starch composition in terms of mass, in this order and without heating, is subjected to a viscosity measurement under the condition of 30 rpm for 30 seconds. The starch composition also has a type-B viscometer viscosity (Pa·s) that satisfies the condition of “the type-B viscometer viscosity at 0° C. is 2-30 times greater than the type-B viscometer viscosity at 90° C.

Abstract: Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: The present invention relates to an anti-diabetic composition comprising a fermented product obtained by low-temperature aging a mixture of beets, carrots and apples. More specifically, an aged product, obtained by low-temperature aging of a mixture obtained by extracting and blending juices of beets, carrots and apples in a weight ratio of 1.5-3.5:1.5-2.5:4-7, has excellent blood sugar-reducing effects, such as concentration-dependent suppression of ?-glucosidase and ?-amylase activity, blood sugar reduction, reduction of fructosamime, insulin, HOMA-IR and HOMA-? content in the blood, and reduction of the area of ? cells in Langerhans islands in pancreatic tissue, and thus can be useful as an anti-diabetic composition.

Abstract: Contemplated compositions and methods are based on a combination of polyphenols commonly found in the Mediterranean diet that, when combined, reduce pro-inflammatory signaling and expression of senescence-associated genes and support mitochondrial biogenesis and cellular energy metabolism. Notably, the observed pleiotropic effects did not only span across multiple signaling pathways, but also exhibited synergistic activity with respect to a number of markers associated with reduction of age-related decline in energy, immunity, and increase or persistence of chronic subacute inflammation. Viewed from a different perspective, contemplated compositions represent a symphony of biochemically diverse molecules that form the foundation for numerous benefits typically observed with the Mediterranean diet.

Abstract: This disclosure relates to methods and compositions with enhanced levels of one or more tyramine containing hydroxycinnamic acid amides. Also disclosed herein are methods for producing a consumable product with enhanced levels of a tyramine containing hydroxycinnamic acid amide. Some embodiments relate to a composition enriched with a tyramine containing hydroxycinnamic acid.

Abstract: Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

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

Abstract: The present invention relates to methods for preparing liquid nutritional compositions, including liquid nutritional compositions comprising one or more proteins such as milk proteins, the liquid nutritional compositions themselves, and to methods for using such liquid nutritional compositions.

Abstract: An object of the present invention is to provide a dried grain-like granular product suppressing caloric intake, and having texture close to that of cooked rice. Another object of the present invention is to provide a dried grain-like granular product that can not only be used as a replacement of a part of cooked rice but can also be singly used. A dried grain-like granular product that can be eaten by cooking with heat, containing a resistant starch in a content of 20 to 80% by weight with respect to the entire amount, and a dried grain-like granular product further containing a non-resistant starch.

Abstract: The present invention provides a new system with emerging properties in the form of a mixture or composition and the use of the same in the treatment or in assisting the treatment of the metabolic syndrome or one or more symptoms related to it.

Abstract: Methods and apparatus for validating wash processes and related operations for food processing, including preventing undesirable deviations in such food processing. One example method for validating a process for a food processing system generally includes: operating the food processing system on a food product according to the process, wherein the operating is performed for at least a validation period; measuring a process metric at multiple times during the validation period while the food processing system is operating according to the process, wherein the measuring generates a set of process metric measurements; and determining whether the process for the food processing system is valid, based on the set of process metric measurements.

Abstract: The present disclosure relates to a roasting apparatus and a method of controlling the roasting apparatus, and more particularly, to a roasting apparatus for roasting objects while stirring the objects in a roasting chamber, and a method of controlling the roasting apparatus. An roasting apparatus for heating objects according to the present disclosure includes a roasting chamber part which includes: a cylindrical roasting chamber that extends in a vertical direction and has an internal space in which the objects are stirred; and a rotary stirring part that rotates to stir the objects received in the roasting chamber and rotates about a stirring axis defined in the vertical direction. The roasting apparatus further includes heat source parts which supply heat to the roasting chamber part.

Abstract: Embodiments disclose a utility model that pertains to pre-cooked and pre-processed food industry for food placement and packaging method to enable uniform heating of food by end customer. The method comprises of pushing an external object (insert piece device) into the food body to allow food to be pushed against the outer walls of the food container. Once desired proportion is achieved, the insert piece device is removed from the food body to form an open cavity in the food body. The cavity creates more open surface area of food exposed for better heat transfer and also reduces food thickness and removes the solid food fill that forms hard-to-heat cold pockets, so now when the food is heated by way of conduction, convection or radiation the heat transfer can reach the food to a greater degree to heat it uniformly and efficiently. The central cavity can be used to store variety of items comprising of food, health and personal items.

Abstract: The invention relates to an aqueous binder liquid that can advantageously be used in the layer-by-layer production of 3-D sugar-based food products. More particularly, the invention relates to an aqueous binder liquid containing: (a) 50-70 wt. % water; (b) 12-30 wt. % sugar alcohol; (c) 5-20 wt. % short chain polyol selected from glycerol, propane-1, 2-diol and combinations thereof; and (d) 3-10 wt. % ethanol; wherein components (a), (b), (c) and (d) together constitute at least 90 wt. % of the aqueous binder liquid. The aqueous binder liquid of the present invention is particularly suitable for use in methods of layer-by-layer production of 3-D sugar-based food products in which the binder liquid is applied by means of piezo inkjet print heads. These methods enable the production of highly creative and complex patterns, such as cocktail toppers, edible logos and decorative wedding cake toppers.

Abstract: The present utility invention provides a food forming apparatus, which comprises a mold frame and a clamping mold. The mold frame comprises a first pivot point and two second pivot points. The clamping mold comprises a first mold and a second mold. The present utility invention utilizes a mold frame and a clamping mold which is capable to be pivotably rotatable at different positions, to solve the technical issue during automation.

Abstract: An apparatus for preparing a plurality of uniformly formed food products. The apparatus includes a rotatable mold plate with a plurality of voids, the plurality of voids are collected into one or more sets of voids in close proximity to each other. A first cover plate is fixed with the mold plate rotatable about the first cover plate. First and second apertures are disposed through the first cover plate, wherein each void of the plurality of voids. A vacuum is applied to the void through the first aperture and flowing food enters the void through the second aperture. The first cover plate has an empty space or is sized to expose a portion of the mold plate. A knock-out assembly is disposed with respect to the voids when outside of the first cover plate, wherein the knockout assembly interacts with voids to remove food patties from the voids.

Abstract: A method of processing tobacco fines into a non-continuous tobacco material, the method including providing a pre-sized tobacco stem material that has a Dp90 particle size of less than 3 mm and a Dp50 particle size of less than 2 mm. The method also includes combining the pre-sized tobacco stem material with tobacco fines to provide a tobacco initial material, and processing the initial material by setting the initial material to a predefined increased moisture content, subjecting the initial material to an increase in temperature and subjecting the initial material an increased pressure in order to bind the tobacco fines to the tobacco stem material. There is also provided a non-continuous tobacco material produced by the method, a component for a delivery system including non-continuous tobacco material produced by the method, a product and a smoking article including the component.

Abstract: A cartridge may include a housing, a liquid supply reservoir in the housing and configured to store a pre-vapor formulation, a vaporizer, and a porous plug. The vaporizer may be in liquid communication with the liquid supply reservoir. The vaporizer may be configured to generate a vapor from heating a portion of the pre-vapor formulation. The porous plug may be connected to the housing and separated from the liquid supply reservoir. The porous plug may be permeable to the vapor. The porous plug may enclose a flavoring additive contacting a storage material. The flavoring additive may be configured to at least partially elute from the storage material or at least partially volatilize from the storage material if the vapor flows through the porous plug. An e-vaping device may include the cartridge.