Abstract: A smoke generating assembly for an indoor smoker includes a smoke barrel having a rotating auger positioned therein. The smoke barrel may be supplied with combustible material at a first end of the smoke barrel and the auger may be intermittently rotated to advance the combustible material toward a second end of the smoke barrel and over a smoldering heater to generate a flow of smoke. The smoldering heater may be spaced apart from the smoke barrel by an insulating spacer to regulate a temperature of the smoke barrel independent of the smoldering heater.

Abstract: The present invention provides a lactic acid bacteria starter comprising: Streptococcus thermophilus; and a lactic acid bacterium of the Lactobacillaceae other than Lactobacillus delbrueckii.

Abstract: The present invention is providing a whipping cream composition comprising combination of fats, protein, sweetener, stabilizer, emulsifier and water. The whipping cream composition is a low-fat, non-dairy whipping cream composition that is stable at high temperature. The whipping cream composition having increased heat stability such as rosette stability, bench stability, high overrun, and no cracking on finished cakes at high temperature.

Abstract: A fat-containing composition obtained by converting insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, including (a) squashing insects or worms thereby obtaining a pulp, the insects or worms reduced in size, (b) heating the pulp to 70-100° C., and (c) subjecting the heated pulp to a physical separation step with the proviso that the method does not contain enzymatic treatment of the pulp. The fat-containing fraction contains at least 80 wt. % insect or worm fat with at least 40 wt. % saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

Abstract: The present invention relates to a process for manufacturing a black leaf tea product, the process comprising: providing black leaf tea material having a moisture content of less than 20 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 60° C. to 100° C. in the presence of steam for a duration of at least 2 minutes.

Abstract: Disclosed are hard isomalt compositions and hard isomalt confectionery products having enhanced shelf stability. Further disclosed herein is a packaged plurality of unwrapped hard candy product comprising a container and a plurality of unwrapped hard candy product units. The unwrapped hard candy product units comprise a hydrophobic lubricant, a polyol having an equilibrium relative humidity less than 50%, wherein the unwrapped hard candy product units have non-cohesive surface tack, an accelerated shelf life of greater than five weeks, and a microcrystalline outer layer disposed around an amorphous center. Weight percent is based on the total weight of the hard candy product units. Also described is a method of making the packaged plurality of unwrapped hard candy product units.

Abstract: The invention relates to a plant based liquid or a frozen dessert, said plant based liquid or frozen dessert comprising (i) a dry fractionated plant protein, (ii) sugar or a polyol; (iii) optionally one or more hydrocolloid(s); (iv) one or more emulsifiers; (v) a fat phase, wherein said fat phase solidifies at a temperature less than 30° C., and wherein said fat phase comprises one or more fat sources.

Abstract: The criteria for pea protein with improved processibility by low moisture extrusion and consistency of protein have been experimentally determined. These criteria include a water holding capability above 35% in combination with water binding capability above 2.5 g of water g of sample), a protein and water interaction occurring at ambient temperature that forms a viscous solution as the proteins hydrate with an apparent viscosity in centipoise (cP) ranging from 400 to 500, upon heating of the protein dough plasticization occurs from an interaction of water and selected proteins to yield a melted/denatured complex having an apparent viscosity of 250 to 500 cP, and a low potassium (below 0.2 % by weight) content and high sodium content (above 0.8% by weight).

Abstract: Plant-based food products comprising enhanced binding agents, and reduced fat and calories.

Abstract: A process for enzymolysis of chicken includes the follow steps: Step 1, processing chicken into small pieces, transferring the small pieces into a reaction kettle, adding water and preheating; Step 2, stirring the chicken preheated in step 1, raising a temperature to 40 to 60° C., adding protease to perform enzymolysis; and Step 3, heating an enzymatic hydrolysate obtained in step 2 to 85 to 100° C., holding the temperature, and terminating the enzymolysis reaction. The protease is a composite flavourzyme including exo-protease produced by fermentation of Aspergillus oryzae and endo-protease produced by fermentation of Bacillus subtilis.

Abstract: The present disclosure relates to methods, compositions, and uses of a bacillus strain for providing a benefit in terms of body weight, adjusted feed conversion, and/or average daily weight gain in poultry.

Abstract: The invention is a method for the palatable delivery of nutrients in dry pet feed comprising the doping of feed components with such nutrients and a related pet feed.

Abstract: The present disclosure relates to a companion animal (e.g. pet) food and/or supplement formulations, and more particularly to a novel animal product or by-product -free, naturally based food and/or supplement formulation that has the nutritional profile of those made with animal products (e.g. meat based).

Abstract: The invention relates to a process for the continuous production of an adsorption product of a nitrooxy-functional organic compound adsorbed on the surface of a particulate adsorbent material, the process comprising the steps of: continuously feeding particulate adsorbent material into an elongated cavity; continuously conveying the material within the cavity in a downstream direction; continuously spraying a liquid adsorbate onto the particulate adsorbent material, wherein the liquid adsorbate comprises the nitrooxy-functional organic compound; continuously agitating the mixture thus obtained to form the adsorption product; and continuously removing the adsorption product from the cavity. The invention further relates to an adsorption product obtained by such process and the use of such adsorption product in ruminant nutrition.

Abstract: A method for manufacturing extruded animal food having safe levels of cannabinoids. This includes providing a food substrate having a cannabinoid content of a combined cannabidiol (CBD) and cannabidiolic acid (CBDA) concentration of less than 5 mg/kg of the food substrate, extruding the substrate at a maximum temperature of no more than 145° C. and a pressure of no more than 50 kg/cm2, and cooling the extruded substrate to ambient temperature, wherein the extruded substrate is animal food having a moisture content of less than 35%, a bulk density of between 150-600 g/l, and at least 5% of the total Cannabinoid content is the cannabidiolic acid (CBDA).

Abstract: Disclosed are animal feeding products and methods contemplated to be useful to increase nitric oxide production and mange oxidative stress in an animal. The animal feeding products generally comprise arginine, choline, an ascorbyl compound, and zinc. Also contemplated is a method of feeding an animal comprising administering doses of arginine, choline, an ascorbyl compound, and zinc to a target animal over a period of time. The dose of arginine may range from about 0.2-10% total weight of feed/head/day. The dose of choline may range from about 0.1-10% total weight of feed/head/day. The dose of the ascorbyl compound may range from about 0.015-10% total weight of feed/head/day. The dose of zinc may range from about 0.01-10% total weight of feed/head/day.

Abstract: The present invention relates to a composition for preventing or treating neuropsychologic diseases, the composition comprising a mesencephalic growth factor (mesencephalic, astrocyte-derived neurotrophic factor; MANF), a peptide derived therefrom or a fragment thereof. The administration of the MANF according to the present invention promotes the differentiation of cholinergic and/or GABAergic (?-aminobutyric acid) nerve cells in models of memory impairment and autism to induce nerve regeneration, exhibits the effects of enhancing memory and ameliorating emotional anxiety, and ameliorates social cognition, sociability and decline in social sexual preference, whereby a composition for preventing or treating neuropsychologic diseases such as autism, ADHD, mental retardation disorder, and developmental disorder can be provided.

Abstract: Animal feeds are preserved using an enzymatic antioxidant. Polypeptides having catalase activity and/or superoxide dismutase activity preserve animal feed or animal feed additives or prevent the degradation of the proteins, vitamins fats and lipids contained in animal feed components.

Abstract: The disclosure provides edible hydration pods for hydrating animals and a method of manufacturing edible hydration pods. In one example, an enclosed, edible hydration pod for dogs is disclosed that includes: (1) a formed casing and (2) a frozen liquid that is enclosed by sealing the casing around the frozen liquid, wherein the casing is an edible and digestible casing that is flavored for dogs and is a transporting vessel for the liquid, wherein the casing includes a gelatin in the range of 35% to 55% and a polymer derived from cellulose.

Abstract: A method for increasing bee performance by administering pollen substitutes to bees where the pollen substitute includes sources of proteins, fatty acids and carbohydrates.

Abstract: Provided herein are methods and systems for a networked soda reconstruction appliance, adapted for home or office use, that includes intelligent sub-systems for handling various beverage components, which can be mixed under intelligent control, including local control and control by a remote host system, winch may help manage the appliance itself as well as the replenishment supply chains involved in delivering appropriate beverage components to the appliance.

Abstract: A carbonated, oral rehydration beverage that includes about 25-75 mEq/L of sodium, about 15-40 mEq/L of potassium, about 20-55 mEq/L of chloride, dextrose, and at least about 2.0 volumes of CO2. A method of treating or preventing dehydration is also provided.

Abstract: The present invention relates to a compound of Formula (I) and/or a physiologically acceptable salt, enantiomer, or solvate thereof. Said compound can be used in combination with one or more sweeteners to enhance their individual sweet taste or the overall sweet taste of a composition comprising said one or more sweeteners.

Abstract: A system (20) for thermal processing food products (28) includes an oven 22 operating under selected parameters. A buffer area (26) receives and holds the food products heated in the oven for a selected time period before further processing. The buffer area can be heated or cooled as needed. A temperature determining system (120) determines the temperature of the food product during the thermal processing. A control system (30) receives the operational parameters of the oven and/or the buffer area and receives the temperature determination system data. The control system uses the temperature determination system data to determine over time the temperature equilibration of the interior of the food product after being heated in the oven to model the lethality of pathogenic microorganisms in the interior of the food product.

Abstract: A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

Abstract: A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using microwave radiation to form a reaction flavour solid composition.

Abstract: The present invention relates to a method for producing a mushy mass having preferably high porosity and/or elasticity, using (pseudo) cereals, pulses and/or oilseeds. The mushy mass is suitable for producing a very porous, very elastic, non-sticky dish. The present invention therefore also relates to dishes that can be produced by way of methods that are particularly suitable for people with specific health needs.

Abstract: Provided is a method for manufacturing radish meat with rich fiber and texture by processing radish. The method includes the steps of salting cut radish with salt, drying the salted radish, ripening the dried radish by soaking the radish in brine, freezing and then defrosting the ripened radish, and tearing fibrous texture of tissue of the defrosted radish is provided.

Abstract: Novel enhanced spice systems evenly coat food substrates when combined with heat, feature a plurality of peppers as complements to the base profile, and are scalable as liquid and dry spice packaged goods in unit dose and volume.

Abstract: The present invention relates to a method for preparing an aroma composition having a grill-type flavour profile. The present invention also relates to an aroma composition obtainable using said method and to the use of said aroma composition for providing or enhancing a grill-type flavour and for preparing a foodstuff, food supplement or animal feed. The present invention also relates to food or animal feed products as such which comprise the aroma composition having a grill-type flavour profile. Finally, the present invention relates to an apparatus for preparing said aroma composition.

Abstract: The present invention relates to a method of preparing a ready-to-consume food product. The ready-to-consume food product can be a ready-to-consume beverage, or the ready-to-consume food product can be used as a food supplement that can be incorporated, or used in the preparation of, a food item. The ready-to-consume food product provides the taste of and mouthfeel of a high fat ready-to-consume food product but has a lower fat content, so that the consumer has an increased perception of a creamy taste and texture of the food product.

Abstract: A dry collagen powder with satiating activity can be used as a food additive or incorporated into a food product to increase its satiating power. The satiating powder can be used in dietary and/or medical treatments in humans or animals to increase satiety and reduce the feeling of hunger and, in this way, reduce food intake. The dry collagen powder is useful for combating obesity.

Abstract: A method for planning meals includes establishing a plurality of meal preference profiles for members of a group, establishing a group meal database, generating and presenting at least one meal option from the group meal database to the members of the group, receiving instructions from the members of the group as to whether to discard the at least one meal option presented to the member or select the at least one meal option presented to the member, establishing a group recommendation meal option based on the selections of the at least one meal option among the group, soliciting feedback from the members of the group in association with the group recommendation meal option, and updating the group meal database based on the feedback from the members of the group.

Abstract: A method for producing a shaped food product, wherein the method comprises preparing a food matrix by mixing a carrier compound with an ion-dependent gelling compound and with a temperature-dependent gelling compound. The food matrix is provided with a temperature that is above a gelling temperature of the temperature-dependent gelling compound and of shaping the food matrix by means of a shaper, wherein the shaper provides to bring the food matrix into a desired shape of the food product as a shaped food matrix and wherein the food matrix has during the shaping a temperature that is above the gelling temperature of the temperature-dependent gelling compound.

Abstract: A pouch suitable for a white snus, wherein the white snus includes carrier material and nicotine without tobacco being present, includes a fabric, and a surface of the fabric is at least partially coated with an odorizing composition including tobacco particles having an average size ?30 ?m. A method for manufacturing a pouch for white snus includes the steps of providing fabric, providing an odorizing composition including tobacco particles having an average size ?30 ?m, coating at least parts of a surface of the fabric with the odorizing composition, forming a pouch from the fabric and filling a white snus composition in the pouch. The odorizing composition is an ink, preferably including a liquid and a coloring agent, wherein the liquid is preferably selected from a group including water, propylene glycol, and glycerin, propylene glycol, and glycerin.

Abstract: A white snus with sachet material, preferably a pouch, which is not moisturized during the manufacturing process, includes a filler material, a nicotine source and flavorings, wherein the flavorings include tobacco particles having a size (sD50 laser diffraction)?30 ?m adhered on an inert carrier. A method for manufacturing a white snus includes the steps of providing filler material, providing a nicotine source, providing tobacco particles having a size (sD50 laser diffraction)?30 ?m adhered on a carrier, providing further flavorings, optionally providing further ingredients and mechanically mixing the ingredients. The carrier is inert with respect to the surrounding environment, wherein the carrier itself remains chemically unchanged when contacted by other components of the snus, wherein the nicotine source does not contain tobacco.

Abstract: A method for manufacturing a reconstituted tobacco binder (RTB) sheet, including a raw tobacco material and a binding agent, includes the raw tobacco material positioned on a conveyer belt, which moves in a forward direction. The raw tobacco material is formed by at least one forming head to a raw tobacco material layer, wherein the binding agent is subsequently applied on the raw tobacco material layer and then dried in a drying process, thereby creating the RTB sheet. A tobacco product including tobacco particles and a liquid medium is applied on the raw tobacco material layer and/or the RTB sheet during the manufacturing, wherein the tobacco particles have an average particle size of 30 µm or less.

Abstract: Formulations of nicotine-free compositions, methods of preparing and using same are disclosed. More particularly, the present disclosure relates to methods of preparing inhalable nicotine-free formulations, and to methods for treating a subject with a nicotine-free formulation for use in smoking cessation or nicotine replacement. Also disclosed is a system for controlling cravings and assisting a smoker in quitting smoking or nicotine use.

Abstract: A packaged formulation, a method of making said packaged formulation, as well as containers and systems including and using said packaged formulation. In particular, the packaged formulation includes one or more cannabinoids and one or more stabilizing components, wherein said packaging is impermeable to air.

Abstract: A formulation, a method of making said formulation, as well as containers and systems including and using said formulation. In particular, the formulation includes one or more cannabinoids, one or more stabilizing component and one or more carrier constituents, wherein the total amount of the one or more carrier constituents is 50% w/w or more based on the total weight of the formulation, wherein said formulation has a pH of less than about 7.5.

Abstract: A machine for making a continuous tubular element with filling from web material, including first and second means for feeding respective continuous webs, a forming station configured to perform a folding and/or deformation of a first continuous web in a shaped configuration, and a wrapping station wherein the second continuous web is wound in a tubular shape around the first continuous shaped web to obtain the continuous tubular element. Upstream of the wrapping station there is a first gluing device configured to apply at least one longitudinal line of glue on at least one of the continuous webs in such a way as to define at least one gluing zone, said longitudinal line of glue being positioned in such a way as to coincide with a zone of superposing and contact between the two continuous webs feeding out of the wrapping station.

Abstract: A wrapping material for a smoking article is formed from a web that includes extracted pieces of cocoa husk combined with web building fibers. The web has a basis weight of from about 20 gsm to about 80 gsm and a permeability of from about 10 Coresta to about 100 Coresta. The wrapping material has a pleasant and neutral smell and taste. The wrapping material is tobacco and nicotine free and can be used as a carrier for flavorings or aerosol delivery agents.

Abstract: The present disclosure generally relates to the field of aerosol generation devices, and more particularly to electronic cigarettes configured to generation of aerosols from aqueous formulations of nicotine or cannabis products. The present disclosure further provides aqueous cannabinoid compositions for use in the aerosol generation devices.

Abstract: Various example embodiments relate to a nicotine electronic vaping device, system, method, and/or non-transitory computer readable medium for protecting a nicotine electronic vaping device from overheating based on a steady state resistance prediction. The nicotine electronic vaping device may include a reservoir containing a nicotine pre-vapor formulation, a heating element configured to heat nicotine pre-vapor formulation drawn from the reservoir, and control circuitry configured to monitor a resistance value of the heating element over a first time period after a first application of negative pressure to the nicotine electronic vaping device, determine an estimated steady state resistance value of the heating element based on the monitored resistance value using a trained neural network, and control power to the heating element based on the estimated steady state resistance value.

Abstract: Embodiments of the present invention provide a portable electronic smoking apparatus (e.g., pipe) that emits a plasma arc powered by a rechargeable battery. The plasma arc heats/burns combustible material held in a removeable pod or chamber and can be drawn through a mouth-piece. The heating element produces a plasma art that is wind resistant and can reach temperatures of over 1000 degrees. In this way, the combustible material is quickly and efficiently heated to produce smoke to be inhaled by the user.

Abstract: An aerosol generation device with an ejection mechanism includes: an aerosol generation chamber configured to receive and heat a substrate to generate aerosol, a cover having a closed position covering the aerosol generation chamber, and an open position exposing the aerosol generation chamber, and an ejection mechanism configured to be at least indirectly connected with the aerosol generation chamber and the cover, and having an ejected state, a holding locked state, and a holding-unlocked state.

Abstract: A holder component includes: a holder for accommodating a battery core, the battery core including a first end and a second end; and a conductive structure arranged on the holder, the conductive structure extending from the first end of the battery core to the second end of the battery core, the conductive structure having at least two first elastic abutting electrodes located at the first end of the battery core and at least two second elastic abutting electrodes located at the second end of the battery core.

Abstract: The present disclosure relates to an aerosol generation device in which an aerosol generating substrate is heated to form an aerosol. More specifically, an aerosol generation device comprises: an aerosol generation chamber configured to receive and heat a substrate to generate aerosol, the aerosol generation chamber comprising at least a heating element; cover which can be in a closed position covering an aperture in the device, and in an open position exposing said aperture; and a tray for receiving and holding the substrate.

Abstract: A capsule for an aerosol-generating device may include a housing, a filter, and an aerosol-forming substrate. The housing may have a gas-permeable end and an impermeable end. The filter may be disposed within the housing so as to be adjacent to the impermeable end. The aerosol-forming substrate may be disposed within the housing so as to be between the filter and the gas-permeable end. The housing may be configured to facilitate a heating of the aerosol-forming substrate via one of conduction, convection, or both conduction and convection so as to generate an aerosol.

Abstract: Embodiments include a reusable dab cartridge comprising cleaner surfaces and a measuring tool configured to provide accurate and consistent dosing. The dab cartridge is also configured to be electrically connected to the electronics or battery portion of a vaporizer or other personal inhalation device, including, for example, existing vape pens and other vaporizers, reusable devices designed for electronic dabbing, and others. The dab cartridge can comprise: (1) a handle portion having a mouthpiece and an integrated dosage measuring tool, (2) a base portion including a concentrate dish, a heating element integrated into the dish, and a coupler for electrically connecting the heating element to a battery, and (3) a central portion coupled to the handle portion and the base portion on opposing ends and having a chimney to allow passage of vapor from the base portion to the handle portion.