Abstract: A seed soaking agent for reducing Cd content of rice and a low-labor intensity and simple method for reducing Cd content of rice are disclosed. The method includes mixing a seed and a seed soaking agent, and soaking the seed, to obtain a soaked seed; sowing the soaked seed, and reaping to obtain rice with a low Cd content, wherein an active ingredient of the seed soaking agent includes a trace element required by plants, the trace element includes selenium element, silicon element, zinc element or iron element, or a mixture of selenium element and iron element, a mixture of selenium element and silicon element, or a mixture of selenium element and zinc element.

Abstract: This application relates to methods and materials for providing a benefit to a seed or seedling of an agricultural plant (e.g., an agricultural grass plant), or the agricultural plant derived from the seed or seedling. For example, this application provides purified bacterial populations that include novel seed-origin bacterial endophytes, and synthetic combinations of seeds and/or seedlings (e.g., cereal seeds and/or seedlings) with heterologous seed-derived bacterial endophytes.

Abstract: The present invention is related to an agricultural composition comprised by the association of three species of Bacillus spp (Bacillus pumilus, Bacillus subtilis, Bacillus velezensis) in their resistance form and the vegetable extract comprised by mixed tocopherols, for potentializing the biofungicide effect and, surprisingly, with high stability in face of the UV-B radiation in a single industrial product reached by a differentiated industrial process. The industrial process spore formation induction of Bacillus spp. through the osmotic stress of the vegetative cells in the culture medium during the bacterial growth is what enables the mixture of Bacillus spp. and the mixed tocopherols since there exists antagonism between the species of Bacillus in their respective vegetative forms. Finally, the synergism between the active principles, microbial cells, and mixed tocopherols with antioxidant action, activates and potentializes the biofungicide function of the biotechnological composition presented.

Abstract: The present application provides an Uvaria grandiflora extract as a botanical fungicide, a preparation method therefor, and an application thereof. The broad-spectrum plant-derived fungicide provided in the present application comprises: Uvaria grandiflora whole plant extract and compound zeylenone obtained through separation and purification, which have the advantages of a broad antibacterial spectrum and a simple separation process. By means of a potted fungicidal activity test, it is proven that Uvaria grandiflora extracts have excellent control effects on Phytophthora capsici, cucumber downy mildew, potato late blight, and cowpea powdery mildew. Furthermore, Uvaria grandiflora extracts promote cucumber growth. Furthermore, a field efficacy test proves that the fungicidal activity of Uvaria grandiflora extracts against cucumber powdery mildew is better than that of the commercial fungicide Luna Sensation.

Abstract: A soft baked, shelf stable brownie including a high amount of hydrolyzed collagen that achieves an indulgent texture and flavor, yet retains a soft, moist eating experience over an extended shelf life is described. The brownie includes pantry friendly ingredients to form a matrix that includes collagen, chia seed, a flour content that includes at least a portion that is gluten-free, fiber and/or sugar syrup, and fat to achieve an indulgent eating experience. Methods of making a soft baked brownie are also disclosed.

Abstract: A method for preparing bread dough includes providing a yeast mixture including active dry yeast, water, and sweetened condensed milk; providing a shortening mixture including vegetable shortening, water, salt, and sugar; heating the shortening mixture, such that substantially most of the vegetable shortening is melted; adding whole milk and room-temperature water to the shortening mixture; adding egg yolk to the shortening mixture; adding flour to the shortening mixture; combining the shortening mixture and the yeast mixture to form a combined mixture; adding flour to the combined mixture; and thoroughly mixing the combined mixture in order to distribute moisture evenly throughout the combined mixture.

Abstract: A food processing installation for processing food items includes: a food processing enclosure; a cutting device in the food processing enclosure; a particle capturing enclosure; an exhaust vent connected to the food processing enclosure via a vent inlet and connected to the particle capturing enclosure via a vent outlet; and a spray nozzle arrangement separate from the cutting device and located downstream relative to the vent inlet. The exhaust vent is configured to conduct an exhaust flow of exhaust air comprising food aerosols emitted from the food processing enclosure to the particle capturing enclosure, and the spray nozzle arrangement is configured to eject a spray of droplets that coalesce with the food aerosols. A method is provided for filtering air from a food processing installation and a particle capturing device.

Abstract: A scraper for removing undesired parts from a neck area of slaughtered poultry can include a mandrel and forwardly directed projections that are arranged to operate during use in the neck area of the slaughtered poultry, wherein the forwardly directed projections form part of at least one plate, and wherein while being mounted on the mandrel the at least one plate is movable relative to the mandrel.

Abstract: A lactose free milk powder composition including a citrate preparation, a method for its production, and a method for producing a lactose free low sugar acidified milk product using the lactose free milk powder composition.

Abstract: The present invention relates to a method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese. The method includes the following steps: taking a cheese powder, adding chymosin for enzymolysis, and subjecting a material obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder; preparing materials; taking the modified cheese powder, heating the modified cheese powder under stirring until the cheese powder is melt, adding sodium bicarbonate to adjust the pH to 6-7, and adding papain for enzymolysis; taking a material obtained after the enzymolysis, adding butter, a skimmed milk powder, fructo-oligosaccharide and water for mixing by stirring, and then adding an emulsifying salt, glutamine transaminase and salt for uniform heating and stirring to obtain a mixture; and subjecting the mixture to heat treatment, hot filling and cooling in sequence to obtain processed cheese.

Abstract: A botanical coffee mixture assembly for producing a calming coffee drink includes a mixture consumed prior to sleep. The mixture includes a plurality of decaffeinated coffee bean grounds and a plurality of melatonin herb grounds. A container stores the mixture. The container has an exterior surface and an interior surface. The interior surface of the container faces a chamber. The container has a top end and a bottom end. The top end has a neck extends upward towards an opening. A lid is positioned upon the opening of the container. A decoration is positioned on the exterior surface of the container. The decoration includes a logo, a slogan, and a plurality of stars and a moon resembling a night sky imagery.

Abstract: The present invention relates to the use of tigernut flour for preventing fat bloom in a chocolate foodstuff, and a tigernut flour containing chocolate and its use for dipping a frozen foodstuff.

Abstract: A mold to receive liquid chocolate and consisting of two elements, a front element representing a three-dimensional shape where are present variations in height that are associated with a predefined pattern with a flat base and a rear element including a continuous grid whose surface covers exactly the flat surface of the front element, the grid delimiting cells, each cell may include a hole. The surface of the rear element being delineated for its arrangement with a corresponding edge of the front element and the grid being enable to imprint striations into the plastic chocolate. Further, the base of the grid of the rear element defines a plane.

Abstract: Provided is a soft candy having excellent shape retention and detachability, wherein the soft candy is made from a base composition containing a sugar, a glucide that inhibits crystallization of the sugar, and a thickener, wherein the base composition has a specific gravity of 1.00 to 1.25 g/cm3; and a ratio of the sugar to a total mass of the sugar and the glucide that inhibits crystallization of the sugar in the base composition is from 50 to 75 mass %, or among bubbles present in a cross section of a soft candy produced by shaping the base composition, a total area of bubbles having an area of 0.05 mm2 or greater is 80% or less relative to a total area of the bubbles.

Abstract: A shaving and blending system for shaving and blending a frozen mix within a container. An inner blade subassembly rotates in a first direction to shave the frozen mix over an inner shaving zone Zi and an outer blade subassembly with blades in a common plane with the blades of the inner blade subassembly rotates in a second, opposite direction to shave the mix over an outer shaving zone Zo. The blades of the outer blade subassembly pivot about proximal ends thereof whereby the outer diameter of the outer shaving zone Zo is adjustable. Edges of the blades of the outer blade subassembly are disposed at an outward angle with distal blade ends disposed rotationally ahead of proximal blade ends. The frozen mix thus tends to press the blades outwardly during shaving to expand the outer circumference of the outer shaving zone Zo to adapt to varying container diameters.

Abstract: The present application provides a method of producing a meat analogue, for example a meat analogue produced from a vegetable protein. The method comprises forming a fibrous muscle tissue analogue by high-temperature texturisation of a base material comprising a non-animal derived protein. The high-temperature texturisation is configured to cause denaturing of the non-animal derived protein and formation of substantially parallel fibres in the fibrous muscle tissue analogue. The method further includes partially separating at least some of the fibres of the fibrous muscle tissue analogue. Also disclosed is apparatus for producing a meat analogue, a meat analogue, and a method of producing a meat analogue by binding together two or more fibrous muscle tissue analogues.

Abstract: Described herein are various embodiments of methods for binding together textured substrates using mycelium-producing fungi. The method can generally include providing a textured substrate, such as a textured protein substrate, that may or may not be subjected to various pre-processing steps used to help promote mycelium growth inside, outside or inside and outside of the textured substrate, inoculating the textured substrate with mycelium-producing fungi, and growing mycelium inside, outside, or inside and outside of the textured substrate to bind the textured substrate. The bound textured substrate can be used as a high protein food, such as meat substitutes, meat analogues, or seafood analogues. In some embodiments, the mycelium-producing fungi is used to bind together multiple textured substrates to form larger composite food products.

Abstract: The present invention provides 3D edible scaffolds and methods for the production thereof. The invention further discloses edible inks for use in tissue engineering (TE) applications, such as growing and/or supporting 3D engineered tissues, particularly 3D nutritious engineered edible tissues intended for cultured meat applications.

Abstract: It is an object of the present invention to provide a practical means for generating a cysteine from a protein, which is suitable for utilization in the field of food products (food product use). According to the present invention, there is provided a method for producing a cysteine-containing proteolytic product, comprising; allowing a ?-glutamyl peptide hydrolase, a filamentous fungi-derived protease, and a bacterial protease to act on a protein material.

Abstract: The present disclosure relates to the reduction of methane production in ruminants. In particular, the disclosure relates to solid and semi-solid compositions for administration to a ruminant comprising a substance capable of inhibiting the production of methane in vivo in the ruminant. The disclosure also relates to controlled release boluses, animal licks, and animal feeds comprising solid and semi-solid compositions comprising a substance capable of inhibiting the production of methane in vivo in a ruminant. The disclosure further relates to methods of orally administering boluses capable of inhibiting the production of methane in vivo in a ruminant to ruminants and methods of orally transferring substances capable of inhibiting the production of methane in vivo in a ruminant to ruminants. In addition, the disclosure relates to viruses capable of inhibiting archaea that produce methane in vivo in a ruminant.

Abstract: The present disclosure relates to an energy-promoting composition including a stimulant, a slow carbohydrate, an exogenous ketone body, and a nootropic agent. The present disclosure also relates to a composition wherein the components beneficially and/or synergistically interact with one another to enhance the overall energy-promoting effect of the composition more rapidly and to a greater degree than if one or more of the components are omitted.

Abstract: The present invention aims to provide a carbonated beverage that provides a good cooling sensation at the time of drinking, a production method thereof, and a method of improving cooling sensation of a carbonated beverage. The present invention relates to, for example, a carbonated beverage containing ethyl glycoside and at least one of citric acid or its salt, wherein a citric acid equivalent total concentration of the at least one of citric acid or its salt is 50 ppm or more, a ratio (B)/(A) of an ethyl glycoside concentration (B) to the citric acid equivalent total concentration (A) of the at least one of citric acid or its salt is 0.0003 to 200, and an ethanol concentration is less than 0.5 v/v %.

Abstract: In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and/or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization/adaptation profile issues; and improves body/mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

Abstract: An ethyl glucoside-containing composition containing ethyl glucoside; and at least one of an acid or its salt selected from the group consisting of phosphoric acid, ascorbic acid, lactic acid, and their salts, wherein the composition has an ethyl glucoside content of 0.4 wt % or more.

Abstract: According to embodiments, a beverage composition for human, animal, or other organism consumption includes water and protein in an amount of about 6 to about 40 grams per liter. The beverage composition has a pH of about 4.6 to about 11.0, and the beverage composition has a viscosity of about 1 to about 25 milliPascals at 5 degrees Celsius and shear rate of 100 s?1. The beverage composition is substantially free of a sweetener, a food acid, a flavoring agent, a de-foaming agent, or a combination thereof. The beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method.

Abstract: According to embodiments, a beverage composition for human, animal, or other organism consumption includes water and a collagen protein in an amount of about 6 to about 40 grams per liter. The beverage composition has a pH of about 4.6 to about 11.0, and the beverage composition has a viscosity of about 1 to about 25 milliPascals at 5 degrees Celsius and shear rate of 100 s-1. The beverage composition is substantially free of a sweetener, a food acid, a flavoring agent, a de-foaming agent, or a combination thereof. The beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method.

Abstract: A food irradiation system including a plurality of compact linac systems is described herein. Each compact linac system, of the plurality of compact linac systems, includes: a high energy particle beam source providing a particle beam at up to 10 MeV; an emission target assembly configured to generate bremsstrahlung x-rays when impacted by particles of the particle beam; and a drift tube through which the particle beam passes on a path from the high energy particle beam source to the emission target assembly. The emission target assembly is positioned at a distal end of the drift tube for direct impingement of the particle beam to generate the bremsstrahlung x-rays in a directed radiation beam. Ones of the plurality of compact linac systems are individually positioned such that, as a group, the plurality of compact linac systems provide directed radiation beam coverage at prescribed radiation dose levels for an overall cumulative volume.

Abstract: The present invention relates to an allulose storage package for increasing storage stability of allulose syrup and a method for increasing the storage stability of allulose.

Abstract: Disclosed are various embodiments for immersion treatment system fluidized unloading. In one embodiment, a product is immersed in a treatment liquid in a chamber of an immersion treatment system. A product mixture is discharged from the chamber to an entry point of a fluidized unloader. The product mixture is transported from the entry point to an exit point via the fluidized unloader. A residence time of the product in the treatment liquid while in the chamber and the fluidized unloader is controlled. The product is separated from the treatment liquid at the exit point of the fluidized unloader.

Abstract: The present disclosure relates to a method for manufacturing a frozen block by mixing meat, salts, vegetables, and alpha starch.

Abstract: The present invention relates to a freeze-dried aerated baby food snack comprising egg white, starch, natural buffer and at least one fruit ingredient and/or at least one vegetable ingredient; wherein the snack is clean label.

Abstract: The present invention relates to a device 1 for refining the taste of beverages 7 with an irradiation chamber 2, wherein the irradiation chamber 2 is configured to receive a beverage vessel 6, in particular a beverage glass or a beverage bottle, and at least one radiation source 9, the at least one radiation source 9 being arranged within the irradiation chamber 2 and is configured to emit a first radiation 10 with a wavelength out of a wavelength range between 270 nm and 450 nm, wherein the beverage vessel 6 is providable in the irradiation chamber 2 to be irradiated with the first radiation 10.

Abstract: The disclosure relates to products and methods for improving the performance of cereal manufactured with silk solutions and powders containing silk fibroin obtained from silk inputs. The coatings, or otherwise incorporated silk fibroin, can be used to improve the shelf life of cereals, reduce the glycemic index of cereals, and to improve the performance of those cereals in areas valued by consumers.

Abstract: The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

Abstract: A method of inducing multinucleated myotube formation is provided. The method comprising contacting myogenic precursor cells from a farmed animal with an Extracellular Regulated Signaling Kinase (ERK1/2) inhibitor and/or an upregulator of intracellular Ca 2+ and/or RXR/RAR agonists, enhancing fusion and myogenic maturation.

Abstract: Non-meat-derived yeast extracts having rich meat flavor, and a preparation method therefor. The method includes: (1) mixing a yeast extract, vitamins, amino acids and water, and adding reducing sugar as needed; (2) adjusting the pH of a mixture obtained in step (1) at 4.0-8.0 with a pH regulator, and stirring the mixture to react at a temperature of 80-130° C. for 30-180 min to obtain a thermal-heated product; (3) adding vegetable oil into the thermal-heated product, and adding edible salt as needed to obtain a material to be dried; and (4) performing vacuum drying on the material to be dried obtained in step (3), and crushing the dried material. According to the present invention, the yeast extract is taken as a main raw material of a Maillard reaction, and a small amount of vitamins, amino acids and reducing sugar are added, so that the formula is simple.

Abstract: A method of preparing a flavor composition containing D-allulose includes: (1) weighing D-allulose, mogroside, steviol glycoside and trichlorosucrose in parts by weight, and mixing them evenly to obtain a mixed powder; (2) degassing, compressing, and rolling the mixed powder, and extruding the raw materials into flakes; and (3) crushing and granulating the shaped flakes to obtain the flavor composition. D-allulose is used as the main raw material, and added high-intensity sweeteners as auxiliary raw materials. After the raw materials are mixed evenly, dry granulation is adopted, and the powder is degassed and pre-compressed by using the crystal water in the raw materials, and squeezed by a hydraulic roller to form a bonding force between the various sweetener molecules to form flakes, and the flakes are processed by processes such as crushing and granulating to obtain the flavor composition granules containing D-allulose with the various sweeteners integrated uniformly as a whole.

Abstract: It is an object of the present invention to provide a mayonnaise-style dressing which has physical properties comparable to those of mayonnaise, without containing protein such as egg, and the present invention relates to a mayonnaise-style dressing obtained by mixing water, an oil or fat, a cyclodextrin, and a water-soluble gelling agent to obtain a mixture, and adding an emulsifying agent to the mixture and further mixing the mixture and the emulsifying agent.

Abstract: The invention relates to a vegetarian emulsified meat product, comprising: 20 to 80 wt. % water; 1 to 20 wt. % rapeseed protein comprising cruciferins and/or napins; 1 to 20 wt. % texturized vegetable protein; 1 to 20 wt. % oil; 0.1 to 5 wt. % gellan gum; and 0 to 10 wt. % colorants and flavours.

Abstract: Set forth herein is a composition that includes a fungal pellet and animal cells, wherein the animal cells are in connection with the fungal pellet. The animal cells can be located on the exterior surface of the fungal pellet, the interior of the fungal pellet, or both. The fungal pellet can include intact fungal cells. The fungal pellet can be substantially inviable. In an example, the pellet can be heat-treated, chemically treated, or lyophilized. The animal cells can be mammalian cells, wherein the mammalian cells may be non-human mammalian cells.

Abstract: The present disclosure relates generally to fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, dairy analogues, meat analogies, and animal feed products. In some embodiments, the fiber blends contain prebiotic fibers, such as inulin, for example to deliver health and nutrition benefits, as well as, additional benefits, such as texture, binding, bulking, viscosity enhancement, and the like. In some embodiments, the fiber blends contain psyllium fiber. In some embodiments, the fiber blends contain a combination of texturizing fibers, such as pea fiber, potato fiber, and the like. In some embodiments, the fiber blends contain digestion-resistant dextrin. In some embodiments, the fiber compositions also contain one or more sweeteners, such as sugars, high-intensity sweeteners, or a combination thereof, for example, in dry form or as a symp.

Abstract: A nonwoven fabric for use as packaging in an oral pouched product, where the nonwoven fabric comprises a web of chemically bonded staple fibres in which a relative proportion of staple fibres and a binder is selected in conjunction with a density of the fabric to strike an optimal balance in achieving a fabric that provides a soft (e.g. low friction) mouthfeel, a wet strength capable of withstanding manipulation in a user's mouth (e.g. chewing, sucking or the like), and a resistance to unwanted leaching or leaking of flavouring or other fine particle substances used in modern oral products.

Abstract: A pouched product adapted for release of a releasable component therefrom is provided herein. The pouched product can include a water-permeable fabric pouch formed so as to define a cavity therein, and a composition contained within the cavity of the water-permeable fabric pouch, the composition including one or more releasable components that are released from the composition under mouth conditions and that are capable of movement through the water-permeable fabric pouch. The composition includes nicotine and at least one particulate non-tobacco material. The pouched product also includes at least one capsule contained within the cavity of the water-permeable fabric pouch, the capsule having a capsule wall surrounding an inner payload comprising at least one botanical.

Abstract: Provided is a tobacco sheet having high swelling property for a non-combustion heating type flavor inhaler. The tobacco sheet for a non-combustion heating type flavor inhaler includes tobacco powder having a cumulative 90% particle size (D90) of 200 ?m or more in a volume-based particle size distribution measured by a dry laser diffraction method.

Abstract: Provided is a tobacco sheet for non-combustion heating type flavor inhalers, which has high bulkiness. The tobacco sheet for non-combustion heating type flavor inhalers contains a tobacco raw material, in which the cross-sectional surface of the tobacco sheet when observed in the direction of thickness of the tobacco sheet has a corrugated shape.

Abstract: An article for use with an aerosol provision system, the article comprising a store comprising an aerosolizable material and a wick formed from a sintered material, wherein the aerosolizable material comprises at least one cannabinoid and at least one carrier constituent.

Abstract: The present disclosure provides an aerosol generating component containing a substrate carrying at least one aerosol forming material. The substrate is substantially free of solid tobacco material, and includes about 60% dry weight or more of one or more fillers, based on the total dry weight of the substrate, and at least one binder. The final form of the substrate can be configured to be used in aerosol generating components for aerosol delivery devices. Such devices utilize electrically generated heat or combustible ignition sources to heat the aerosol forming materials, providing an inhalable substance in the form of an aerosol.

Abstract: A melt-blown fabric for pouching smokeless tobacco or a smokeless tobacco substitute can include melt-blown polymer fibers. The fabric can have a basis weight of less than 30 gsm and a tensile strength of at least 4mJ in at least one predetermined direction. Method of making the fabric can include melt-blowing a polymeric material against a support surface and bonding the fibers or arranging them in a predetermined orientation. Pouched smokeless tobacco or tobacco substitute products including the fabrics provided herein can provide desirable flavor and tactile experience.

Abstract: The invention relates to aerosol-generating material comprising tobacco granules comprising tobacco material, and an expansion agent, wherein the expansion agent expands on contact with moisture to cause movement of the tobacco granules within the aerosol-generating material and to expose further tobacco material. The invention also relates to tobacco granules comprising tobacco material and an expansion agent. Such aerosol-generating material and tobacco granules may be used in a non-combustible aerosol provision system.

Abstract: Articles and related methods and systems for use as or as part of a non-combustible aerosol provision system including an aerosol-generating material having at least one aerosol forming material and a cylindrical body disposed downstream of the aerosol-generating material. The distance (d) between the downstream end of the aerosol-generating material and the upstream end of the cylindrical body is less than about 22 mm.