Abstract: The present invention discloses antimicrobial composition/formulation comprising of carboxylic acids, aldehydes and antioxidants that exhibit synergistic response to control the diseases caused by phytopathogenic microbes in agricultural crops/plants.

Abstract: An agricultural formulation for stimulating growth and/or increasing crop yields and/or protecting crops against diseases and pests, including at least one bacterial strain of B. safensis having deposit number RGM 2450 and/or a bacterial strain of B. siamensis having deposit number RGM 2529 and excipients for agricultural use. The composition serves as a crop bioprotector and/or biocontroller. A method for stimulating growth and/or increasing crop yields and/or protecting crops against diseases and pests is also related.

Abstract: Described herein are methods and compositions for improving plant growth and other properties. The methods and compositions utilize bacteria and bacterial exudates incorporated into plant seeds for improvement of plant growth and other properties.

Abstract: Provided herein are modified insecticidal proteins comprising an insecticidal protein, wherein the insecticidal protein has been modified to include at least one stink bug gut binding peptide.

Abstract: The present invention provides a nanoparticle including: (a) an amphiphilic co-polymer including an ionizable polymer covalently bound to a hydrophobic domain; and a polynucleotide comprising 60 to 500 nucleobases. Further provided are compositions including the nanoparticle of the invention, and methods of using same.

Abstract: The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

Abstract: Described is a method of forming a biodegradable and/or edible tableware that has a three dimensional shape in a two-step cooking process by first partially cooking a dough, that contains at least a flour and gelling agent, in a mould (subject to pressure and heat) and then baking the moulded tableware. The dough may include a sugar, and if present, is present at a ratio of the gelling agent to the sugar from 0.8:1 to 1:0.8. The dough may include a vegetable oil as the gelling agent and if the gelling agent is a vegetable oil, the dough includes the addition of water.

Abstract: A food product of the milk biscuit type mainly constituted of milk ingredients having organoleptic qualities, in particular crunchiness and puffiness, of a biscuit, where the milk biscuit includes 30 to 60% by weight of the total weight of the milk biscuit of proteins, of which at least 80% is of milk origin, 12 to 45% by weight of the total weight of the milk biscuit of mono- and/or disaccharides, of which at least 60% by weight of said mono- and/or disaccharides is lactose, 1 to 40% by weight of the total weight of the milk biscuit of lipids; and less than 6% by weight of the total weight of the milk biscuit of water.

Abstract: The system and method to measure, identify, and reduce food defects from manual or automated processes uses a combination of sensors, computer vision, and machine learning to optimize yield, and quality for food processes. Specific features are monitored, analyzed, and quantified. Real time and aggregated data are available to relevant stakeholders to aid in understanding and optimizing food yield, quality and throughput. A cut guidance protocol, fingerprinting and embedding of food object is done using food data from a database in a processor.

Abstract: This invention provides processes comprising contacting at least one unopened defeathered poultry carcass with water containing a microbiocidal composition, optionally opening and eviscerating at least one unopened defeathered poultry carcass that was wetted; subjecting at least one eviscerated poultry carcass to inside-outside washing with water containing a microbiocidal composition; placing at least one eviscerated poultry carcass in a chill tank into contact with chill water containing a microbiocidal composition; contacting parts of poultry resulting from processing of poultry containing a microbiocidal composition. The water in these processes contains a microbiocidal composition comprising I) one or more surfactants and II) a microbiocidal amount of a biocide. The surfactants include amine oxides and/or betaines. The biocides include various chlorine-based and bromine-based biocides; chlorine dioxide; and peracetic acid.

Abstract: Systems and methods for automated monitoring and control of food processing systems are disclosed. Data from one or more controllers of a food processing system is received during operation of the food processing system at a remote food processing facility. Values of one or more operating parameters of the food processing system are monitored, based on the received data. At least one event of interest occurring during the operation of the food processing system is detected, based on the monitored values of the one or more operating parameters. Control signals for adjusting a configuration of the food processing system are transmitted to the one or more controllers, based on the detected event.

Abstract: The present invention provides a solid, non-hygroscopic curing agent in a powdered/granular form easy to use, handle and optionally reconstitute, comprising a plant-based nitrite derived from a concentrated liquid extract obtained from plant material selected from Beet, radish, onion, celery and chicory leaf. In particular, it relates to a plant-based nitrite derived from a concentrated liquid extract obtained from plant material celery. The non-hygroscopic powder/granular agent has an excellent solid-state stability, longer shelf-life, easy to package and store. It can be used to preserve or cure meat or meat products and also has other applications in the food industry.

Abstract: A method for producing a low sugar acidified milk product includes providing a milk base having a protein content of about 2.5% to about 8%, a fat content of about 0% to about 10%, a lactose content of about 0.6% to about 2.5% and an ash content of about 0.6% to about 0.9%; adding a citrate preparation to the milk base; optionally homogenizing the milk base; pasteurizing the base milk; fermenting the milk base with a starter culture to provide a low sugar acidified milk product having a pH of about 4.4 to about 4.7. A low sugar acidified milk product includes added citrate preparation in an amount of about 0.1% to about 0.18%, calculated as a pure citrate. A low sugar acidified milk product, wherein the total citrate concentration of the product in the range of about 0.1% to about 0.25%, calculated as pure citrate.

Abstract: Systems and methods for filtering dairy may filter milk with a wide-pore filter to produce a wide-pore retentate and a wide-pore permeate, wherein the wide-pore retentate may comprise casein and beta-lactoglobulin. The systems and methods may further ultra-filter the wide-pore permeate to produce an ultra-filtered retentate and an ultra-filtered permeate, wherein the ultra-filtered retentate comprises alpha-lactalbumin. The systems and methods may further nano-filter the ultra-filtered permeate to produce a nano-filtered retentate and a nano-filtered permeate, wherein the nano-filtered retentate comprises lactose. The systems and methods may further perform reverse osmosis (RO) on the nano-filtered permeate to produce a reverse osmosis retentate and a reverse osmosis permeate.

Abstract: By integrating casein proteins with non-milk particles (for example, soy proteins), Glycelles achieve enhanced nutritional value, improved digestibility, and superior sensory attributes. This innovation addresses challenges associated with non-milk particles such as soy proteins, offering a sustainable, versatile, and healthful protein source with broad applications in the food, beverage, nutraceutical, sports nutrition, and dietary supplement sectors.

Abstract: The present invention concerns the field of food technology. The invention relates to an edible plant-based food product, particularly non-dairy cheese, which is suitable as a dairy-alternative product, a process for the manufacture thereof and uses related thereto.

Abstract: The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.

Abstract: The disclosure provides a coffee-tea based beverage mixture suitable for caffeine-sensitive consumers to inhibit jitteriness caused by the caffeine, as well as the methods for making the coffee-tea based beverage mixture. The coffee-tea based beverage mixture is a range of ninety to ninety-six-point-five (90%-96.5%) percent water by weight of the mixture, a range of three to eight-point-five (3%-8.5%) percent ground coffee by weight of the mixture and a range of point-fifteen to one-point-fifteen (0.15%-1.15%) percent ground tea by weight of the mixture. In an embodiment, the mixture is brewed at between 2.7° C. to 105° C. from a range of three to four (3-4) minutes to forty-eight (48) hours of time and, as a cold brew, agitated at every eighteen to twenty-four (18-24) hours. The resulting brewed beverage may include a sweetener or a creamer of type and quantity of choice of the user.

Abstract: The present invention relates to processes and ingredient formulations for the preparation of a plant-based chocolate crumb, preferably a dairy-free or vegan crumb, more preferably an allergen-free vegan crumb, for use in the production of confectionery, such as dairy-free alternatives to milk chocolate and white chocolate. The present invention also relates to uses of the plant-based crumb described herein, for example in the production of plant-based (i.e. dairy-free or vegan) chocolate and chocolate products, and to plant-based chocolates and chocolate products produced using the processes and ingredients described herein. A process of the invention comprises the steps of: liquefaction and/or saccharification; and crumb formation, wherein the plant-based milk is heated and dried to a crumb.

Abstract: A description is given of apparatus for making confectionery products (1), in particular chewing gum, comprising a cutting station comprising at least two cutting units (10, 20) arranged in succession along the production line and each comprising at least one respective pair of opposing rollers (11a, 11c) and (21a, 21c) provided with knives (30), (40) oriented obliquely with respect to the flow of feeding of a sheet of confectionery material, preferably a rubbery material, in such a way that the opposing rollers of each pair are mirrored one to the other, and with respect to the corresponding rollers of the other pair.

Abstract: The present invention provides a process for preparing a vegetarian burger comprising the step of mixing hydrated TVP pieces with methyl cellulose, plant protein concentrate, fat, water and defibrillated hydrated texturized fibrous vegetable protein material to produce a vegetarian dough.

Abstract: The invention relates to a minced meat analogue comprising hydrated TVP chunks and hydrated TVP microfibers.

Abstract: The present invention relates to a method of making a plant based product, said method comprising a) mixing in water a cold set gelling dietary fibre, preferably psyllium fibre; a heatset gelling plant based ingredient, preferably flour; and op-tonally calcium salt to form a binder aqueous phase; b) adding lipid to the binder aqueous phase and homogenizing to form an emulsion gel binder; and c) mixing plant extract and/or vegetables, cereals and legumes with the emulsion gel binder, and molding and cooking to form a plant based product.

Abstract: Embodiments described herein relate to blended meat substitute products and methods of producing the same. In some aspects, a method of producing a meat substitute product can include providing a plant based scaffolding with a carrier material, the carrier material including animal cells, adding a gelation agent to at least one of the plant-based scaffolding, and incubating the carrier material and the plant-based scaffolding in a controlled environment to produce a meat substitute product. In some embodiments, the animal cells can include at least one of skeletal muscle cells, fat cells, connective tissue cells, or skin cells.

Abstract: The present disclosure provides, inter alia, a method for making a solid fermented product useful for animal feed comprising the steps of adding a source of calcium to a fermented liquid comprising ammonium lactate.

Abstract: The present disclosure provides methods and formulations for reducing ammonia and carbon dioxide emissions from a bovine using lubabegron, or a physiologically acceptable salt thereof. The present disclosure also provides bovine feed additives and bovine feed compositions.

Abstract: The present invention relates animal feed or animal feed additives comprising one or more polypeptides having lysozyme activity. The invention also relates to polypeptides having lysozyme activity, polynucleotides encoding the polypeptides nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

Abstract: Provided is a method of producing a feed or food product in which an inner layer is encrusted with a gelled outer layer composition, the method including the steps of: preparing an outer layer composition feedstock by adding a secondary feedstock to a protein feedstock and/or a starch feedstock that forms a gel upon heating and then mixing by stirring, and preparing an inner layer composition that is encrusted with the outer layer composition; extrusion molding with an extruder provided with a double nozzle so as to cover a surface of the inner layer composition while simultaneously gelling the outer layer composition feedstock by heat treatment; and cutting a continuously extruded cylindrically shaped product to a fixed length with a shutter mechanism while simultaneously encrusting a cut surface with the gelled outer layer composition.

Abstract: The embodiments disclosed herein are directed to clear liquid formulations comprising: a) at least one carotenoid, and b) at least one modified food starch, and c) at least one saccharide, and d) water The present invention is further directed to a process for the manufacture of such liquid formulations, as well as to beverages containing the same. These beverages are also clear and color stable.

Abstract: An additive for food products to extend shelf-life is provided where the additive is nanoparticles having extracted phytochemicals or anti-oxidants from Jania Rubens nano-encapsulated with chitosan-tripolyphosphate. Shelf-life was extended in contrast to the synthetic preservatives which are typically used in the food industry. The cost of the natural preservative is much less than that of the synthetic preservatives. Extension of shelf-life by a natural source is nowadays more desirable by the consumers due to the modem trends of consumption of food with no chemical preservatives.

Abstract: The invention provides a thawing device including a power and a pair of electrodes connected with the power, and thawing a frozen food disposed between the pair of electrodes through electric heating. The thawing device includes a cooling device configured to cool a temperature of a periphery of the frozen food to a predetermined temperature equal to or higher than a temperature of the frozen food before thawing and equal to or lower than 0° C.

Abstract: A method of acclimatizing dates includes placing a plurality of dates into a vacuum chamber, heating the dates to a first temperature, and increasing a vacuum pressure of the vacuum chamber with the dates in the vacuum chamber. The first temperature is below a boiling point of water at an initial pressure within the vacuum chamber and the increase in vacuum pressure modifies the boiling point to below the first temperature. The method includes adjusting a relative humidity of the vacuum chamber towards a target relative humidity until the plurality of dates reach an equilibrium relative humidity, the target relative humidity corresponding to a target moisture content of the dates on an isotherm of the dates at the first temperature. The method includes cooling the dates to a second temperature to stop transpiration of water within the plurality of dates and decreasing the vacuum pressure of the vacuum chamber.

Abstract: The present invention provides new products using mucilaginous seeds as binders.

Abstract: Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

Abstract: The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas; (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas in order to as a result obtain ground peas; and (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres. The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

Abstract: There is provided a liquid egg-substitute composition that has fluidity close to that of a liquid egg and is capable of obtaining a gelation property, color tone, and flavor that are capable of reproducing a heat-coagulated egg when heated, and a heat-coagulated product thereof. [Solving Means] A liquid egg-substitute composition according to the present invention contains 6 mass % or more and 17 mass % or less of an extracted protein of a bean of the species white Phaseolus vulgaris or the species Vigna mungo.

Abstract: A novel method for producing a powder of a dried fruit is proposed. A method for producing a dried fruit powder includes: a water absorption step of causing a dried fruit to absorb water; a pulverization step of pulverizing the dried fruit after the water absorption step to form a paste in which the dried fruit after the water absorption step is pulverized so as to have a predetermined size; and a step of drying and powderizing the paste after the pulverization step.

Abstract: An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an aroma compound such as 3-mercaptohexyl acetate (3MHA), 3-mercaptohexyl butyrate (3MHB), 3-mercaptohexanol (3MH), 3-mercaptohexyl hexanoate (3MHH), or a combination of any two or more thereof, one or more terpenes, and optionally one or more organosulfur compounds.

Abstract: The present disclosure is directed to sweetener composition comprising 1,3-propanediol and a sweetener. As disclosed are food, beverage, confection, or concentrate compositions comprising the aforementioned sweetener composition and methods of producing such sweeteners.

Abstract: Formulations comprising siamenoside I are provided herein, wherein the formulation is provided for use in ingestible products, such as food or beverage products or pharmaceutical, or for use in non-comestible products, such as cosmetic or hygienic products.

Abstract: The present disclosure provides flavor altering and/or sweetness enhancing compositions, methods, and food and beverage products using a soluble oligomeric component selected from soluble dietary fiber and polydextrose to alter flavor and/or enhance sweetness.

Abstract: Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Abstract: The present invention relates a powderous composition comprising at least one polyunsaturated fatty acid, which can be produced easily and which can be used in many fields of application.

Abstract: This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

Abstract: Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low-acyl gellan gum undergoes a gel transition that provides adequate gelation to maintain the particles in suspension. The low-acyl gellan gum undergoes the gel transition below a threshold above which the particles and/or a gelled portion of the gum would rise to the top of the beverage via bubbles moving upward through the beverage.

Abstract: A gummy composition comprising at least 46 percent by weight of the composition of a protein, wherein at least a portion of the protein is hydrolized. A composition can include 47-57 grams protein-based gelatin; 28-43 grams water; 1-5 grams citric acid; and 0.05-0.2 grams potassium sorbate as a preservative. The protein-based gelatin can provide high protein content for macronutrient density while at the same time allowing the physical structure of the chewable gummy to maintain a balance between pleasurable palate feel (i.e., texture) and resistance to deformation (in particular, deformation due to heat, for example).

Abstract: The present disclosure is directed to mushroom compounds infused food and beverage consumables and non-consumables, along with methods of producing the mushroom compounds infused consumables and non-consumables. The consumables are infused in an overall two-step process, in which mushroom compounds from a mushroom species are first infused into a food grade oil, which in turn is used to infuse food and beverage consumables. Mushroom compounds infused oil may also be used in formulations of non-consumables.

Abstract: Disclosed herein are novel edible fungal products with various colors, flavors, shapes, sizes, densities, and biological activities, and methods of producing these products. An exemplary process uses fungal biomass deactivation and pellet-coating steps which allow control over the texture, flavor, color, and nutrient characteristics of the resulting product. The coating and deactivation process can be utilized in concert with the other methods of this invention to create a wide array of products with novel flavor, texture, and nutrient characteristics, depending on the intended application.

Abstract: A method of forming a heat-treated liquid nutritional composition having a neutral pH and comprising a water-insoluble plant flavonoid comprises providing an aqueous liquid nutritional composition having a pH of from about 6 to about 7.5 and comprising protein, fat, carbohydrate, and water-insoluble plant flavonoid, homogenizing the liquid nutritional composition at a pressure of at least about 2000 psi, and heat treating the liquid nutritional composition. A heat-treated liquid nutritional composition having a pH of from about 6 to about 7.5 comprises a water-insoluble plant flavonoid, protein, fat and carbohydrate. At least about 75 wt % of the water-insoluble plant flavonoid remains suspended throughout the liquid nutritional composition after two months of storage at room temperature.

Abstract: A composition that includes tahina and probiotic bacteriais can be formulated for oral administration. The composition can also include at least one polyphenol originating in a plant other than sesame. The composition can be used in treatment of a neurodegenerative disease or disorder, such as Alzheimer's disease. A method for the preparation of the composition includes intimately mixing the tahina and the probiotic bacteria, while homogenizing without damaging the probiotic bacteria. The composition can be encapsulated within a pH-dependent enteric-coating polymer capable of protecting the mixture from gastric (stomach) acidity.