Abstract: An edible container made of upcycled spent brewers grain, upcycled oat protein, and starch. A dough containing the upcycled spent brewers grain, the upcycled oat protein, and the starch is placed in a mold and baked under high heat, and high pressure conditions to form an upcycled, nutritious, edible container that can hold hot liquids, including boiling liquids, for extended periods of time without degrading, and without the addition of a separate coating.

Abstract: An exemplary embodiment of the present disclosure provides a system for rotating a product during processing comprising a shackle system comprising a trolley, a rotator, and a rotating shackle and a track wherein the trolley is coupled to the track and configured to undergo translational motion along the track causing the shackle system to move along the track and wherein and the rotator is configured to undergo rotational kinematics causing rotation of the rotating shackle.

Abstract: A method of determining a measure of gaping in a fish fillet item, involves the steps of obtaining three-dimensional profile data of a first area of the fish fillet item, obtaining optical imaging data of a second area of the fish fillet item, wherein the first area and the second area are overlapping at least within an overlap area; and determining the measure of gaping in the fish fillet item based on the three-dimensional profile data within the overlap area and the optical imaging data within the overlap area.

Abstract: A system and method are provided for processing poultry slaughter products, the system comprising a first transport line, running at a first speed, and comprising successive first product carriers spaced apart at a first distance, each configured to carry a respective one of the products, a second transport line, running at a second speed, and comprising successive second product carriers spaced apart at a second distance, each configured to carry a respective one of the products, and a product transfer device for successively transferring products from first to second product carriers. The product transfer device is configured such that it each time successively transfers a predefined plurality of products, wherein a location of transfer of a subsequent product of the plurality of products is each time more upstream or more downstream along the first transport line than the location of transfer of a previous product of the plurality of products.

Abstract: An apparatus for automatically recovering meat from headed and gutted fish comprises: a transport device for transporting the fish along a transport path in a transport direction; a measuring device for detecting an anatomy of the fish; and a detaching device for detaching the meat from a bone structure of the fish, wherein the detaching device comprises at least two circular knives which are spaced apart from each other on mutually opposing sides of the transport path to form a gap S; wherein: the detaching device comprises a control device to adjust a width of the gap S depending on the anatomy of the fish, the control device is configured to pre-adjust the width of the gap S before the meat is detached from the bone structure and wherein the control device is configured to vary the width of the gap S while the meat is being detached.

Abstract: A method for producing freeze-dried rice according to the present disclosure includes a rice cooking process of obtaining cooked rice by cooking rice with superheated steam, and a freeze-drying process of obtaining freeze-dried rice by freezing the obtained cooked rice and then drying the frozen cooked rice under vacuum. Preferably, in the rice cooking process, the cooked rice is obtained such that a rice cooking increase rate (a ratio of a weight of rice after cooking to a weight of rice before cooking) falls within a range of 260% to 280%. More preferably, in the freeze-drying process, the obtained cooked rice is washed, and then the cooked rice is frozen and dried.

Abstract: The present invention relates to an apparatus for manufacturing yogurt, an apparatus body part, a lid part coupled to the upper part of the apparatus body part and sealing the inside of the apparatus body part, and an apparatus disposed inside the apparatus body part to filter the whey of fermented milk It may be configured to include a filtering member for separating and removing to the inner bottom of the body portion, and a compression member connected to the inner upper portion of the lead portion and disposed inside the filtering member for compressing the fermented milk, and according to the present invention, it is easy and convenient to make Greek yogurt.

Abstract: The present invention relates to a method for the preparation of a coleoptera oil enriched with vitamin D3 including a light treatment step in which at least one light source emits ultraviolet rays in the direction of said coleoptera oil.

Abstract: A shelf stable liquid composition for sweetening, flavoring, and lightening coffee, comprises a sweetener system, a dairy-based lightener system, flavor, water, shortening, and a second emulsifier component. The ingredients are cooked to form a liquid composition that is shelf stable for at least three months at room temperature.

Abstract: The present disclosure provides a multicolored hawthorn polyphenol low-sugar soft sweet, comprising the following raw materials: 58 g to 62 g of a hawthorn puree, 6 g to 8 g of xylitol, 4 mg to 5 mg of hawthorn polyphenol, 5.0 g±0.5 g of gelatin, 0.3 g±0.1 g of agar, and a hawthorn fruit vinegar powder, the hawthorn fruit vinegar powder is added to allow a sugar-acid ratio of the multicolored hawthorn polyphenol low-sugar soft sweet to be (27-30):1.

Abstract: The invention relates in general to a soft serve emulsion composition or a frozen dessert composition, said composition comprising 1 to 10 wt % non-fractionated chickpea; 0.2 to 5 wt % non-fractionated oat; 1 to 45 wt % sugar; and 3 to 20 wt % fat source.

Abstract: The present invention relates to a method for preparing a microbial cell product, said method comprising: providing an aqueous suspension comprising microbial cells; subjecting said suspension to mechanical cell disintegration at a temperature in the range of 15-35° C., preferably at a pH value in the range of 9-11, to obtain an aqueous suspension comprising disintegrated microbial cells; separating the suspension to provide an extract enriched in small cell fragments, and an extract enriched in large cell fragments; and combining at least a portion of each extract, to provide said microbial cell product. The invention further relates to a microbial cell product obtained or obtainable with said method. The invention further relates to the use of said product in foodstuffs, for example as a substitute for egg-white; in animal foodstuffs; and/or in cosmetic formulations.

Abstract: The present invention relates to a gelling composition to produce a plant-based food product. The composition comprises a mixture of plant-based protein, salts of alginate and a calcium source. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.

Abstract: This disclosure relates for example to meat alternative compositions comprising a plant based meat alternative and a cranberry seed preparation. This disclosure is also related to methods of preparing such meat alternative compositions.

Abstract: Processes and methods for hydroponically sprouted cereal grains are disclosed as a mechanism for increasing fertility rates, postpartum milk production, postpartum energy balance and maintaining a healthy pregnancy in ruminants by administering to a ruminant a feed ration having at least one feed component having one or more hydroponically sprouted cereal grains.

Abstract: The present disclosure relates to a food composition, product thereof and kits; including a combination of: (i) a camosic acid source, (ii) a hydroxytyrosol source, and (iii) a tannin source. The disclosure also relates to such food compositions, products and kits for use as a preservative and/or for use as a medicament, in particular in a method for eliciting or increasing an immune response of an animal.

Abstract: A marine peptide product derived from by-products of fish processing is provided. In particular, an animal food product, such as a biscuit, comprising marine peptides is provided. This product has health benefits including antihypertension activities.

Abstract: Described herein are pet food compositions and methods for using them. Such compositions may comprise betaine and at least two omega-3 polyunsaturated fatty acids; wherein each of the at least two omega-3 polyunsaturated fatty acids comprise an unbranched aliphatic tail having at least 20 carbons. The methods may include feeding the pet an effective amount of the pet food composition.

Abstract: Described herein are pet food compositions and methods for using them. Such compositions may comprise beta glucans, one or more medium chain saturated fatty acids and one or more omega 3 polyunsaturated fatty acids, and betaine. The pet food composition may further comprise botanicals. The methods include feeding the pet an effective amount of the pet food composition.

Abstract: The presently disclosed subject matter relates to methods of diagnosing and treating chronic kidney disease (CKD) in an animal, comprising determining the amount of magnesium in a sample of the animal and providing the animal with a treatment regimen. In certain embodiments, the treatment regimen comprises administering an effective amount of magnesium.

Abstract: A fruit juice beverage that contains: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; and (b) an amino acid, a derivative thereof, or a salt thereof exhibiting taste perception below the taste perception threshold. A sweet taste of sweetness intensity X3 is produced as a result of containing components (a) and (b), and 0.1<X1<X3 is satisfied.

Abstract: An oven appliance may include a cabinet, a plurality of chamber walls, a heating element, and a controller. The plurality of chamber walls may be mounted within the cabinet. The plurality of chamber walls may define a cooking chamber. The heating element may be mounted within the cooking chamber. The controller may be in operable communication with the heating element. The controller may be configured to initiate a cooking operation that includes receiving a user selection signal indicating an automatic cooking cycle a food item receivable within the cooking chamber, directing the heating element according to a first slow-cook stage, detecting a first threshold condition of the food item within the cooking chamber during the first slow-cook stage, the first threshold condition corresponding to the user selection signal, and directing the heating element according to a second sear stage in response to detecting the first threshold condition.

Abstract: A method of cooking a cooking product using at least two different energy sources for cooking the cooking product, involves the following steps of selecting a cooking path by means of which the cooking product to be cooked is cooked, wherein the cooking path comprises a total energy to be introduced, which is to be introduced into the cooking product by the at least two different energy sources, and wherein the cooking path comprises a target temperature profile of a cooking product core; determining an actual temperature of the cooking product core during an ongoing cooking process; and regulating at least one of the two energy sources on the basis of the at least one target temperature profile of the core temperature and the actual temperature of the core temperature, taking the total energy to be introduced into account, such that the total energy to be introduced is maintained.

Abstract: Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include one or more de-glycosylated betanains. In an aspect, the pigment compositions provide a pink and/or red color to raw meat substitutes that transitions to a brown color after cooking.

Abstract: The invention relates to egg-white protein-free wheat flour noodles containing low acetylated pea starch.

Abstract: Provided are egg replacers, comprising chickpea protein and substantially free from rising agent. Also provided are egg replacers, comprising 40-95 wt % starch; 5-40 wt % alternative protein; 1-10 wt % gellant; and 1-10 wt % soluble fiber, for example an egg replacer, comprising: 15-40 wt % potato starch; 8-30 wt % chickpea protein; 30-54 wt % modified food starch; 1-7 wt % dextrose; 0.5-5 wt % sucrose; 1-6 wt % xanthan gum; and 2-7 wt % methylcellulose. Also provided are mixes for a food product comprising the egg replacer, methods of using the egg replacer, and food products comprising an egg replacer.

Abstract: There is provided a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 700 kDa.

Abstract: The present invention relates to a method of producing at least one composition, said method comprising the following steps: (a) preparing a paste from flesh of fermented Kalamon olives; (b) subjecting said paste to a separation process yielding oil, a semisolid fraction, and an aqueous phase, said separation process preferably being centrifugation; and (c) performing one, two or three of the following: (i) harvesting said oil, thereby obtaining a first composition; (ii) drying said semisolid fraction, thereby obtaining a second composition; and (iii) harvesting said aqueous phase, thereby obtaining a third composition.

Abstract: Provided is a granular food that contains a fat or oil at a high concentration, yet has a high fluidity suitable for filling containers, and is capable of forming oil droplets when hot water is poured thereto. A granular food according to one embodiment of the present invention comprises (A) at least one fatty acid ester selected from the group consisting of a (poly)glycerol fatty acid ester having an average degree of polymerization in the glycerol moiety of 1-8 and a sucrose fatty acid ester having an HLB value of 8 or less, (B) a polyol, (C) a fat or oil and (D) a food material. In this granular food, the sum of angle of repose and angle of collapse is 87° or less and the compressibility is 15% or less.

Abstract: The present invention relates to functional saccharides having specific crystallinity, a method for preparing thereof, and a functional sweetener comprising the crystalline saccharides.

Abstract: The present invention relates to an allulose syrup and method of preparing the same, and more specifically, an allulose syrup with proper viscosity ranges, including viscosity-regulating agent and a dispersant and method of preparing the same.

Abstract: A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Stelmatocrypton khasianum or at least one caffeoylquinic acid or tormentic acid compound. The at least one sweetener is present is a sweetening amount.

Abstract: Provided is a loosening agent for a starch-containing food having a favorable loosening property. Also provided are a method for improving a loosening property of a starch-containing food, and a method for producing a starch-containing food having a favorable loosening property. Specifically, a loosening agent for a starch-containing food, that is for use as an emulsion product or is for use as an emulsion product by adding water to the loosening agent for a starch-containing food, comprising: an oil and/or fat composition containing an oil and/or fat and an emulsifier; and a thickening polysaccharide, wherein the emulsion product has a viscosity of 50 to 10000 mPa·s (25° C.) is provided.

Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: At least one kind of herbal medicine selected from the group consisting of: Component (1): Longan aril, common fenugreek seed, Lycium fruit, songaria cynomorium herb, black sesame, Dipsacus japonicus root, Drynaria herb, flatstem milkvetch seed, black bean, stink-bug, sea horse and donkey glue. Component (2): Ligustrum fruit, oyster shell, yerbadetajo herb, mulberry fruit, cassia seed, mentha herb, mulberry leaf, gardenia fruit, green tea leaf, tangle weed, Chrysanthemum indicum L., Oldenlandia herbacea, plantago seed, plantago herb, wheat seed, feather cockscomb seed, chrysanthemum flower, dandelion herb, Isatis tinctoria L., barbated skullcup herb, snowbellleaf tickclover herb, turmeric, garden burnet root, and Crocus sativus. Component (3): Curcuma rhizome, Suberect spatholobus stem, wild turmeric, Sparganium rhizome, Luffa aegyptica Mill.

Abstract: A plant for producing juice and/or puree from a food product of vegetable origin includes a treating section that causes the quantity of the food product that is introduced to be equal to the quantity of discharged treated product. The treating section includes a fixed hollow body having a substantially cylindrical or conical shape and a treating surface. Within the treating section a first rotor has a substantially cylindrical or conical shape. The treating surface is positioned at a first distance from the first rotor at an inlet end less than, or equal to 100 mm, and at a smaller, second distance at an outlet end. Downstream of the treating section a division section divides a food product of vegetable origin into pieces having at least a dimension with a length equal to, or less than, the first distance to easily feed them into the treating section.

Abstract: A heatable aerosol-generating article is provided, including an aerosol generating rod, the aerosol generating rod including a sheet for an aerosol-generating device, the sheet including: cellulosic material including cellulose powder, a weight ratio of cellulose powder to total cellulosic material in the sheet on a dry weight basis being greater than about 1:2; one or more nicotine salts; and at least one aerosol former, the sheet having an aerosol former content of at least 10% by weight on a dry weight basis, the sheet including no tobacco material, and a weight ratio of aerosol former to nicotine salt in the sheet on a dry weight basis being between and 3:1.

Abstract: A microbial fermentation method for improving tobacco quality, comprising the following steps: (1) inoculating flue-cured tobacco as an inoculation source into a tobacco powder medium, and cultivating at 20-40° C. for 20-50 h; (2) inoculating microbial liquid in step (1) into a fresh tobacco powder medium, cultivating at 20-40° C. for 20-50 h, and circulating for 15-25 cycles to obtain stable flue-cured tobacco microbial flora; (3) inoculating the microbial flora obtained in step (2) into the fresh tobacco powder medium, and culturing at 20-40° C. for 20-50 h to obtain seed liquid of the microbial flora; (4) centrifuging the microbial liquid obtained in step (3) and collecting microbes; (5) washing the microbes collected in step (4); (6) resuspending the washed bacteria in step (5) to obtain a microbial suspension; and (7) spraying the microbial suspension in step (6) to the tobacco leaves for fermentation for 6-8 days.

Abstract: An apparatus and process for flavoring a smokable article is disclosed. The apparatus may comprise a sealable or re-sealable container configured to hold the smokable article and compositions containing flavors configured to be diffusible.

Abstract: An oral product includes a body that is wholly receivable in an oral cavity. The body includes a polymer matrix and one or more flavorants and/or active ingredients embedded in the polymer matrix. The polymer matrix can include a copolymer of ethylene and one or more vinyl monomers or zein. For example, the polymer can be ethylene-vinyl acetate copolymer and/or ethylene-vinyl alcohol copolymer. In some cases, the oral product can include tobacco and/or nicotine.

Abstract: An apparatus for manufacturing a component of an aerosol-generating article is provided, the apparatus including: a conveyor configured to convey a band of material through the apparatus along a first path; and a device disposed along the first path, the device including: one or more nozzles configured to apply additive to the band of material, when the band of material passes the device, and a device body including a contact surface configured to contact the conveyed band of material as the band of material passes the device, the contact surface having a convex profile as viewed in a direction of the first path at the device; and a funnel having a first open end configured to receive the band of material and a second open end providing an exit point for the band of material, the first open end being positioned downstream of the device.

Abstract: The present invention relates to a device and method for rolling a paper tube around ground material to form a cigarette. In an embodiment of the present invention, the device comprises an openable chamber configured to receive ground material, the chamber having a first end and a second end; a rolling assembly disposed within the chamber, the rolling assembly receiving paper and forming a paper tube around the ground material, the rolling assembly having a first end and a second; and a first gear assembly at the first chamber end and communicatively connected the first end of the rolling assembly, and a second gear assembly at the second chamber end and communicatively connected to the second end of the rolling assembly, the first and second gear activating the rolling assembly when rotated to roll the paper around the ground material forming a cigarette.

Abstract: A smoking article includes a filter section including a filter material and at least one capsule including a shell. The capsule includes a liquid contained by the shell in the capsule, which further includes at least one carrier fluid and/or at least one flavored fluid arranged inside the crushable shell. The filter section includes a tobacco product, wherein the tobacco product includes tobacco particles with an average size of 30 ?m or less. The tobacco product is arranged inside the filter material, in a plug wrap, in at least one wrapping and/or inside the capsule. A filter section including the tobacco product and a method of manufacturing a smoking article with such a filter section are also provided.

Abstract: A desktop refilling device for an article of an aerosol provision system comprising the article and an aerosol provision device. The desktop refilling device comprises an article interface configured to receive the article when the article is separated from the aerosol provision device, and refilling control circuitry configured to facilitate the transfer of aerosol-generating material from a reservoir couplable to the refilling device to the article.

Abstract: A desktop refilling device for an article of an aerosol provision system comprises an article interface configured to receive the article, a reservoir interface configured to receive a reservoir, and refilling control circuitry configured to facilitate the transfer of aerosol-generating material from the reservoir to the article, wherein the article interface and/or the reservoir interface are configured to respectively enclose the article and the reservoir inside a housing of the desktop refilling device during the transfer of aerosol-generating material from the reservoir to the article.

Abstract: A lavatory door including an ashtray is disclosed herein. The lavatory door includes a door panel having a first side and an opposing second side and the ashtray disposed within the door panel. The ashtray includes a first outer panel disposed along the first side of the door panel and configured to move away from the door panel, a second outer panel, opposite the first outer panel, disposed along the second side of the door panel and configured to move away from the door panel, and a bottom surface extending from the first outer panel to the second outer panel.

Abstract: A customizable device may include a first inhalation device and a second inhalation device, each including a mouth end portion and an upstream end portion. In a storage configuration, the mouth end portion of at least one of the first inhalation device or the second inhalation device is removably coupled to the other inhalation device. In an active configuration, the upstream end portion of at least one of the first inhalation device or the second inhalation device is removably coupled to the other inhalation device. A connector hub may couple the inhalation devices.

Abstract: A cartridge for use with a vaporization device comprising a first heating element, a first compartment for containment of a first vaporizable material, and a second compartment for containment of a second vaporizable material, wherein the device generates an aerosol for inhalation by a subject by heating the first vaporizable material or the second vaporizable material.

Abstract: An electronic device includes a hand held base assembly that includes circuitry including memory and firmware executed by a processor or microcontroller of the circuitry; and a cartridge assembly that includes memory that is read by the firmware of the handheld base assembly. The cartridge assembly and the handheld base assembly are configured to removably couple together to define the electronic device for producing an aerosol for inhalation by a person. An enclosed air passageway is defined by the cartridge assembly and by the handheld base assembly, which isolates the airflow from the electronics of the device. The enclosed air passageway extends between the opening of the mouthpiece for taking a breath and a diaphragm of the handheld base assembly, movement of the diaphragm changing the air pressure within an enclosed interior space having a pressure sensor for trigging the pressure sensor when a breath is taken.

Abstract: A heater assembly comprises a container including a cylindrical portion that forms a chamber in which a flavor generating article is contained, and a heater arranged in a peripheral surface of the cylindrical portion. The container includes a first channel extending along a longitudinal direction of the cylindrical portion and located adjacently to the chamber in a direction intersecting with the longitudinal direction of the cylindrical portion, and a second channel extending through the chamber along the longitudinal direction of the cylindrical portion. The first channel is in communication with the second channel.