Abstract: This invention provides a liquid nutritional composition comprising fresh whole milk and chymosin and optionally additional ingredients selected from lactase, lipases or esterases, prebiotics, and probiotics or a combination thereof. In an embodiment, a free-flowing dry powder composition of chymosin and optionally additional ingredients selected from lactase, lipases or esterases, prebiotics, and probiotics or a combination thereof is provided, that can be suspended in fresh milk. The inventive composition may allow fresh milk, which many adults have difficulty digesting, to be digested properly without ill effects and be a useful source of protein and saturated fats which are important macronutrients. The inventive compositions may be used by children over the age of 5 years, and for adults.

Abstract: The purpose of the present invention is to provide processing technology that can improve the dispersion stability and/or solubility of a plant-based milk. In the present invention, walnut milk and/or peanut milk is treated with protein deamidase and lipase, whereby the dispersion stability of the processed walnut milk and/or processed peanut milk that is obtained can be improved. Furthermore, oat milk is treated with protein deamidase and cyclodextrin glucanotransferase, whereby the dispersion stability of the processed oat milk that is obtained can be improved. In addition, a plant-based milk selected from the group consisting of soy milk, peanut milk, and coconut milk is treated with protein deamidase and cyclodextrin glucanotransferase, whereby the solubility of the processed plant-based milk that is obtained can be improved.

Abstract: The present disclosure relates to a cooking composition that is a pourable and sprayable liquid at room temperature (68-74° F.) comprising fractionated animal fat such as Wagyu beef tallow, a cooking spray comprising the composition and a method for flavoring savory foods with the composition.

Abstract: The invention relates to a for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) sucrose and, preferably, one or more reducing sugars; and (iii) water, wherein (1) said one or more cocoa components include cocoa butter and/or (2) said mixture comprises a chocolate compatible fat; (b) heating said mixture at a temperature of at least 90 #C, preferably of at least 100 #C, and/or heating said mixture at a temperature sufficiently high to effect evaporation of at least part of the water; and (c) cooling the mixture resulting from (b); and (d) optionally, subjecting the mixture to a treatment, which comprises subjecting the mixture to a temperature between 30 and 40 #C, preferably between 32 and 36 #C, more preferably between 33 and 35 #C for at least 1 minute and/or which 15 treatment comprises keeping the mixture under conditions such as to induce formation of type V crystals.

Abstract: The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) a non-reducing sugar; (iii) one or more reducing sugars; and (iv) water; and (b) mechanically agitating the mixture at a temperature at which the mixture is in a liquid state. The invention further relates to a chocolate product comprising: (I) one or more cocoa components; (II) a non-reducing sugar; (III) one or more reducing sugars; and (IV) water wherein said chocolate product comprises between 4 and 20 wt. % of water with respect to the weight of the chocolate product, preferably between 6 and 15 wt. % of water with respect to the weight of the chocolate product.

Abstract: The present invention provides a new composition obtainable from a plant in the theobroma genus and the use of that composition as an ingredient in a chocolate product.

Abstract: The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containing the grain-based crumb, as well as to the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products. The invention also relates to a method for decreasing grainy flavours of grain-based products.

Abstract: The present invention related to a food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink. Furthermore, the present invention, relates to a manufacturing process of said food preparation product and a process to obtain a high quality a hot chocolate drink and/or a hot chocolate cup drink, from said food preparation product, the process being simple, clean, practical and fast. Furthermore, the invention relates to the use of food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink suitable to be directly consumed at restaurants and cafes.

Abstract: A gingerbread house construction kit, comprising an easel having a front surface and a rear surface and a ledge extending outwardly from a bottom edge of the front surface, the easel also having at least one support member fixedly secured to the rear surface operatively arranged to support the easel on a flat surface such that the front surface makes an angle with respect to the flat surface; and, a plurality of gingerbread elements operatively arranged to be positioned and adhered to the front surface of the easel to create a gingerbread scene.

Abstract: An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Abstract: Provided are food products that are derived from non-animal sources that have one or more of the following: color, taste, nutritional content, and other qualities similar to those of dairy products and/or other types of food products. Also provided are processes for production of such dairy-like food products and/or other types of food product analogs.

Abstract: The subject invention provides compositions and methods for reducing deleterious atmospheric gas emissions produced in livestock animals' digestive systems and/or waste. In preferred embodiments, a composition comprising one or more beneficial microorganisms and/or one or more microbial growth by-products is contacted with the livestock animal's digestive system and/or waste in order to, for example, control methanogenic bacteria therein.

Abstract: A method for improving aquaculture growth and/or survival rate and hemocyte viability, comprising growing the aquaculture in the presence of cyanobacteria F. diplosiphon. The aquaculture may be a shellfish aquaculture, for example, shrimp, crayfish, oysters, clams, mussels, and crabs or combinations thereof. The aquaculture may be freshwater aquaculture, brackish aquaculture, or saltwater aquaculture. The F. diplosiphon may be a wild-type or an engineered/recombinant strain. The F. diplosiphon may be preferably added to aquacultures in amounts of 1 million colony forming units or more per ml of aquaculture volume.

Abstract: Compositions and methods from providing a digestive health benefit to a canine include the use of a prebiotic fiber blend comprising pumpkin, inulin, and, optionally, psyllium.

Abstract: The present disclosure relates to methods of feeding animals by providing feed additives that modulate the gut micro-biome improve the health and welfare of the animal. The present disclosure further relates to methods of modulating level of secondary metabolites present in the gastrointestinal tract of an animal. Such modulation includes, for example, modulating the level of tryptophan metabolism derivates.

Abstract: A packaged food product includes a container and a food product. The container has a rim and at least one sidewall extending from the rim to a bottom wall. The at least one sidewall and the bottom wall define a storage area, and the food product is retained within the storage area such that the food product is in contact with the sidewall. The sidewall is readily deformable by a hand of a user to reduce a volume of the storage area. Finger engaging recesses are formed in the bottom wall to assist in deforming the container, with reducing the volume of the storage area causing the food product to exit the storage area. The bottom wall of the container includes an integral tool portion for breaking up and/or tenderizing the food product after removal from the storage area. The food product can be a wet cat or dog food.

Abstract: A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.

Abstract: A method is provided for cooking a food item in an oven cavity of a cooking appliance, the cooking appliance including a first heating element and a second heating element spaced about the oven cavity. The method includes a first stage wherein the first heating element and the second heating element are sequentially energized according to a first duty cycle in which the first heating element is energized at a first time for a first duration and the second heating element is energized at a second time for a second duration. The first duration and the second duration are regulated based on a measured temperature and a first predetermined target temperature.

Abstract: It is disclosed a process for cooking agave piñas (102) to produce distilled beverages comprising the step of placing a plurality of portions of agave piñas in an autoclave (101), increasing the temperature inside the autoclave in order to start the cooking of the agave piñas (102) with injection or production of steam inside said autoclave, draining at least one batch of liquid solution from the plurality of portion of the agave piñas (102) from the autoclave (101), cooling of the agave, either within or outside of the autoclave. The process is characterized in comprising at least one step of removing gaseous content from said autoclave.

Abstract: A cooked rice quality improver composition configured to improve the texture of cooked rice and extended texture stability so as to meet demands in the food industry, cooked rice prepared using such device, and a method for producing the cooked rice. The cooked rice quality improver contains an ?-amylase and/or a glucosyltransferase, and a pectinase. The pectinase may be an enzyme that is substantially free of a polygalacturonase activity and a pectin lyase activity, and that has a pectin methylesterase activity. In addition, the pectinase may be an enzyme having a pectintranseliminase activity.

Abstract: A method for producing grain mixed ground meat includes a step (A) of simmering grain having been shed and polished; a step (B) of flaking the grain having been simmered in the foregoing step; a step (C) of drying or roasting the grain having been flaked in the foregoing step to obtain grain processed food; and a step (D) of mixing the grain processed food obtained in the foregoing step with ground meat to obtain grain mixed ground meat.

Abstract: Composition containing egg yolk powder and a second muscle enhancing product for use in enhancing muscle growth and slowing muscle degeneration in mammals are provided. Embodiments of the present invention are generally related to muscle enhancing products. More specifically, embodiments of the present invention relate to egg-based products in combination with one or more muscle enhancing products, and methods of manufacturing and use of the same.

Abstract: The present disclosure relates to gingerdiol compounds, whether in their diol form or as a derivative, and their use to enhance the flavor of certain flavored products. In some embodiments, the flavored products have reduced amounts of salt or umami-enhancing compounds (glutamates, arginates, purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), relative to comparable flavored products that do not incorporate the gingerol compounds. In some embodiments, the flavored products contain non-animal proteins, such as plant proteins, mycoproteins, algal proteins, and the like.

Abstract: The present disclosure generally provides uses of certain mixed hydroxy- and methoxy-substituted flavanones (HMFs) to reduce bitterness, astringency, or sourness, or to enhance sweetness of a ingestible composition, such as a flavored food or beverage product. In some embodiments, the disclosure provides uses of the HMFs disclosed herein to reduce the unpleasant taste of limonin, nomelin, or naringin, which can be present at elevated levels in certain citrus products.

Abstract: The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

Abstract: a savoury flavour concentrate from seaweed containing Fucus serratus provides for umami and meaty notes when added to savoury food product. The concentrate can be used for the preparation of flavour products or can be added as such. Also described is a process for the preparation of the concentrate from seaweed by boiling seaweed, removing it from the boiling water, and further concentrating the remaining liquid.

Abstract: A composition having an egg white substitute function, the composition including a polysaccharide thickener, and a starch, in which the polysaccharide thickener is one kind or two or more kinds selected from the group consisting of methyl cellulose, mannan, and curdlan, and the starch is one or two kinds selected from the group consisting of a distarch phosphate and a pea starch.

Abstract: An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Abstract: A system and methods of isolating probiotics and adding probiotics into matrices are disclosed, comprising: (a) selecting and preparing a food source by a predetermined quality guideline; (b) obtaining probiotics from the food source using a multi-purpose apparatus operable to function as either a centrifugal machine, a food mixer, and a fermentator; (c) screen testing the probiotics for viability and performances; (d) if the probiotics meet predetermined requirements for viability and performance standards, then record the predetermined quality guideline of said food source and parametric settings of said multi-purposed apparatus into a database for said food source; and (e) otherwise, repeating steps (a) to (c) until the probiotics meet the predetermined requirements for viability and performance standards.

Abstract: The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at a shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source of as a food supplement, intended for infants, children and/or adults.

Abstract: Automatic juicer machine, comprising a fruit squeezing unit with two male drums and two female drums with synchronised rotary movement, the squeezing unit being fixed to a rear frame, wherein the frame comprises a photoelectric sensor located between the upper edge of the female drum that is fed with fruit and the upper edge of the frame, closer to the upper edge of the female drum that is fed with fruit than the upper edge of the frame.

Abstract: A method of peeling tubers includes providing a peeler device defining a cavity surrounded by a peeling mechanism, inputting tubers to be peeled into the cavity, directing electromagnetic radiation from an illumination device into the cavity,-detecting electromagnetic radiation reflected into lens of a camera from tubers located in the cavity during a peeling operation by the peeling mechanism, and operating the peeler device based on the reflected electromagnetic radiation detected by the camera. Also disclosed is an apparatus for carrying out the method.

Abstract: Food process-line coating apparatus for coating a stream of food product in a food process line are provided with the improvement of a permanently-installed internal cleaning-fluid circuit and a plurality cleaning-fluid distribution devices. The cleaning-fluid distribution devices are any of a rotary spray head, a spherical spray nozzle, a rotary frame or a tubular (cylindrical) rotary manifold. The rotary spray head optionally has a multitude of flat spray nozzles mounted along the arms. The spherical spray nozzle might be mounted on a columnar base, and a plurality of those might stand like pickets and aimed a laterally-extending target, like a conveyor belt's nose roller. The rotary frame might have a spaced pair of parallel manifold tubes that rotate about a common axis. The tubular (cylindrical) rotary manifold preferably has a multitude of ports or nozzles distributed at spaced locations on its outer sidewall.

Abstract: A system for manufacturing edible food products according to the present disclosure includes a first food ingredient supply apparatus configured to separate a single sheet of a first food ingredient from a first food ingredient stack including a plurality of stacked first food ingredients and supply the single sheet of first food ingredient, a second food ingredient supply apparatus configured to separate a single sheet of a second food ingredient from a second food ingredient stack including a plurality of stacked second food ingredients and supply the single sheet of second food ingredient, and a pressing device configured to form an edible food product by pressing a semi-finished product formed by seating the supplied single sheet of the first food ingredient on the supplied single sheet of the second food ingredient.

Abstract: An oral product includes a body that is wholly receivable in an oral cavity. The body includes a mouth-soluble polymer matrix, cellulosic fibers embedded in the mouth-soluble polymer matrix, and nicotine or a derivative thereof dispersed in the mouth-soluble polymer matrix. The oral product is adapted to release the nicotine or a derivative thereof from the body when the body is received within the oral cavity and exposed to saliva.

Abstract: A tobacco lozenge includes a body configured to be wholly receivable in an oral cavity. The body includes a matrix including a soluble fiber in an amount greater than or equal to 60 weight percent of the body, tobacco plant tissue dispersed in the matrix, and an additive dispersed in the matrix.

Abstract: Provided are system, method, and device for automatically making cigarettes. According to embodiments, the method may include: rotating a cigarette tube loader barrel to load an empty cigarette tube; moving the cigarette tube loader barrel from a start position to one of one or more fill positions, wherein the one of the one or more fill positions may be at a distance from a tobacco feeder nozzle corresponding to a size of the empty cigarette tube; filling the empty cigarette tube with tobacco via the tobacco feeder nozzle; moving the cigarette tube loader barrel from the one of the one or more fill positions to the start position; and rotating the cigarette tube loader barrel to unload a filled cigarette.

Abstract: An aerosol-generating article according to an embodiment of the disclosure includes: a tobacco rod having an outer circumferential surface surrounded by a wrapper; a filter rod having an outer circumferential surface surrounded by the wrapper, and including a segment including a structure supporting the wrapper in a transverse direction and at least one channel formed between the wrapper and the structure: and an airflow obstruction configured to obstruct an airflow of aerosol passing through the at least one channel.

Abstract: An aerosol-generating article having upstream and downstream ends is provided, the article defining a longitudinal direction between the upstream and downstream ends, the article including: an aerosol-forming substrate; a tubular element disposed downstream of the substrate and extending along the longitudinal direction, the tubular element including inner and outer tubes, the outer tube being disposed around the inner tube, an outer airflow channel being longitudinally delimited by the inner and outer tubes, an inner airflow channel being longitudinally delimited by the inner tube, and the inner airflow channel is configured for substrate aerosol to flow towards the downstream end; a flavour substrate disposed downstream of the substrate; and a permeability control element including a gel composition, the control element being configured to be fluid permeable when a temperature of the control element is equal to or greater than a permeability transition temperature of the control element.

Abstract: A smoking article according to an example embodiment include a medium receiver filled with a plurality of medium granules, a humectant receiver located on one side of the medium receiver and configured to generate an aerosol, and a filter located on the other side of the medium receiver. The plurality of medium granules are 0.25 mm or more in diameter.

Abstract: A flavor source-containing rod includes: a cap member at a tip end that is opposite of a mouthpiece end; and a flavor source-filled object downstream of the cap member. The cap member includes a natural fiber-containing sheet and the sheet is disposed such that a main surface thereof is roughly parallel to the longitudinal direction of the flavor source-containing rod.

Abstract: An aerosol-generating article according to an embodiment of the disclosure includes: a tobacco rod; a filter rod located downstream of the tobacco rod; and a wrapper surrounding outer circumferential surfaces of the tobacco rod and the filter rod, wherein the tobacco rod includes: a structure supporting the wrapper in a transverse direction; and at least one channel formed between the wrapper and the structure.

Abstract: Filter for cigarettes made with biological material including a through separation structure (2) suitable for being coupled with a common paper for the production of cigarettes, the separation structure (2) forms compartments (3) suitable for the passage and filtration of the smoke, where this separation structure (2) is made of vegetable flour paste.

Abstract: One or more embodiments relate to a cellulose acetate tow, a filter including the same, and an aerosol generating article including the filter.

Abstract: A cartridge includes an air flow passageway defining a first airflow direction, a heating element having a longitudinal axis, the longitudinal axis perpendicular to the first airflow direction, and a jacket at least partially surrounding the heating element along the longitudinal axis of the heating element and defining a second airflow direction perpendicular to the first airflow direction.

Abstract: A case for an aerosol delivery device and a method for using the case is described and can include a lid having an open position and a closed position; and a communications module for providing two-way communications with a user device or remote application, wherein the communication module communicates a change in the lid position to the user device or remote application and receives instructions relating to the operation of the case from the user device or remote application.

Abstract: An oral pouch product includes a wrapper and a filling material. The wrapper defines a cavity. The filling material is in the cavity. The filling material includes a dry mixture and a liquid mixture. The dry mixture includes a cellulosic material and a water-soluble filler. The liquid mixture includes an oil and liquid nicotine. The oil includes a triglyceride, a diglyceride, a monoglyceride, or any combination thereof. The liquid nicotine is dissolved in the oil. The filling material is free of water or includes water in an amount less than or equal to 5 weight percent.

Abstract: An electronic cigarette (“e-Cig”) may include functionality for monitoring and controlling the thermal properties of the e-Cig. The system and method described herein may monitor a temperature based on a resistor (i.e. hot wire) near the wick and model the thermal cycle of an e-Cig. The model can be used for controlling the temperature of the c-Cig and preventing burning. The temperature control may dictate optimal conditions for atomization and smoke generation in an e-Cig while avoiding hotspots and burning to the atomizer or cartomizer.

Abstract: An aerosol-generating device is provided, including: a cavity including a downstream opening for receiving an article and an upstream opening; a movable downstream cover to cover the downstream opening; a movable upstream cover to cover the upstream opening; a cover moving element for one or more of: opening of the upstream cover upon one or both of opening of the downstream cover or insertion of the article into the cavity, closing of the upstream cover upon one or both of closing of the downstream cover or removal of the article, opening of the downstream cover upon one or both of opening of the upstream cover or insertion of the article, and closing of the downstream cover upon one or both of closing of the upstream cover or removal of the article; and an upstream end face including the upstream opening and being slidable over the upstream end face.

Abstract: An aerosol-generating device is provided, including: a housing at least partially defining an outer surface of the aerosol-generating device, the housing including a first housing part defining a first portion of the outer surface of the aerosol-generating device and a second housing part defining a second portion of the outer surface of the aerosol-generating device, the first housing part including a first mechanical engagement feature, the second housing part including a second mechanical engagement feature, the first mechanical engagement feature and the second mechanical engagement feature operating together to hold the first housing part and the second housing part in place with respect to each other, the first mechanical engagement feature and the second mechanical engagement feature together forming a snap-fit connection, and the first housing part and the second housing part being connected to each other by an adhesive. A method for assembling the aerosol-generating device is also provided.