Abstract: The present invention pertains to an antimicrobial agent that causes little environmental pollution and has excellent safety, an antimicrobial product having an antimicrobial layer containing said antimicrobial agent, and an antimicrobial coating containing said antimicrobial agent, the antimicrobial agent being represented by formula (1) Ln2xFe2(1-x)O3 (in formula (1), Ln is a rare earth element selected from the group consisting of lanthanum, praseodymium, neodymium and yttrium; and x is a number that is at least 0.55 and is less than 1.00).

Abstract: The present disclosure provides compositions comprising Corn Rootworm (CRW)-active Methylobacterium sp., methods for controlling CRW, and methods of making the compositions. Also provided are isolated CRW-active Methylobacterium sp.

Abstract: In some embodiments, a composition includes a nitrogen fertilizer, a reactive oxygen species, and a reactive oxygen species inducer. An effective amount of the reactive oxygen species is sufficient to increase reactive oxygen species in a plant to induce increased nitrogen uptake efficiency by the plant and increased nitrogen utilization efficiency in the plant. In some embodiments, the reactive oxygen species inducer is a black walnut extract. In some embodiments, the reactive oxygen species inducer is hydrogen peroxide.

Abstract: A system and method for producing a comestible baked product in complex shapes using upright cast molding wherein a portion of the interior cavity forms a baking cup which can optionally receive a liner. Embodiments generally include a first part and second part that are configured to be joined together along a seam. When configured, an outer surface is created and an inner surface cavity which creates a contiguous internal hollow space in the form of a three-dimensional shape is formed. A portion of this internal hollow space forms a cup. The cup can be circular shaped or a different shape entirely such as a square. The mold may provide a means for supporting the mold in its designated position. Other embodiments may include a single piece that is attachable to the rim of a cup of a multi-cup baking pan or to a single stand-alone cup.

Abstract: A method of mechanically removing skin from animal parts that have a bone part extending therein, including moving the animal parts, suspended on shackles depending from an overhead conveyor, along a path of travel and cutting the part to separate the skin therefrom. The part moves into a skinning station in which the part is urged into engagement with skinning rolls. The skinning rolls are rotated and engage and draw the skin of the part therebetween. The skin is progressively pulled downwardly and away from underlying meat of the animal part as the part moves forwardly along its path of travel.

Abstract: A dual waterfall cabinet includes a hollow basin having front and rear openings to allow workpieces to move therethrough. The cabinet also includes waterfall assemblies on either side of the hollow basin that form waterfalls of solution to be applied to the workpieces. To provide thorough interior and exterior coverage, the distance between the waterfalls can vary along a length of the cabinet.

Abstract: A multilayer sheet for controlling growth of post-harvest pathogens in agricultural product, use thereof for controlling growth of post-harvest pathogens during packaging, storing and/or transportation of agricultural products, and a method comprising the use thereof.

Abstract: The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, comprising the steps of: (i) dissolving powdered amylomaltase-treated starch (ATS) in an aqueous composition under heating to a temperature in the range of 50-80° C., preferably 60-75° C., more preferably 70-75° C., followed by (ii) cooling the solution to a temperature in the range of 2-45° C., preferably 4-25° C., more preferably 4-8° C., to induce the formation of an ATS gel; (iii) preparing a gelled yoghurt by either adding the ATS gel as pre-gel to a conventionally prepared fermented yoghurt, or wherein the ATS gel is formed in situ during the fermentation of a milk product into a yoghurt; and (iv) shearing the gelled yoghurt.

Abstract: The present invention relates to a new dry, expanded milk-based snack food product; it also relates to a method for the preparation thereof and to uses thereof.

Abstract: The present invention relates to a plant-based yogurt comprising rapeseed protein and pea protein in a total amount of 1 to 10% (w/w) of the plant-based yogurt, wherein the weight ratio of rapeseed protein to pea protein is from 80:20 to 5:95, preferably is from 60:40 to 5:95.

Abstract: Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

Abstract: Disclosed are dairy alternative food compositions comprising at least one fermentation-derived casein subunit. Also disclosed are methods of producing such food compositions. Further disclosed are uses of fermentation-derived casein subunit(s) in combination with plant-based protein(s) to improve the quality of dairy alternative products.

Abstract: The purpose of the present invention is to provide a cheese alternative producing technique with which it is possible to add improved stretchability to a cheese alternative containing plant protein and starch. A stretchable cheese alternative producing method including a step for treating a material composition containing plant protein and starch with protease provides a cheese alternative having improved stretchability.

Abstract: The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.

Abstract: The invention relates to a method of preparing an oil body cream, said method comprising the steps of a) Preparing a suspension of i) a seed material; and ii) a non-seed plant material or seed extract material; b) adjusting the pH of the suspension to between 6.5 to 10; c) mechanically disrupting the suspension to form a slurry; d) diluting the slurry with buffer, wherein said buffer has a pH between 6.5 to 10; e) filtering the slurry to form an oil body solution; f) adjusting the pH to between 1.5 to 4, preferably to pH 2.7; g) separating the upper oil body cream layer, and h) optionally freeze drying the oil body cream to form an oil body powder.

Abstract: Provided is a functional edible oil (FEO), a preparation method therefor and use thereof. The FEO is prepared by ternary transesterification of medium-chain triglycerides (MCTs), oils rich in linoleic acid, and oils rich in linolenic acid. The fatty acid composition and distribution of the FEO were determined and optimized via comparative analysis of indexes such as melting point, and effect of improving glucose and lipid metabolism as determined by animal tests. The FEO has a mass ratio of 2.3 to 4.0 for medium chain fatty acids (MCFAs) in MCTs to long chain fatty acids (LCFAs) in the oils rich in linoleic acid, and oils rich in linolenic acid and a mass ratio of 0.5 to 1.0 for linoleic acid to linolenic acid in the LCFAs, by mass of fatty acids. The FEO is added to food products at ?18.00%.

Abstract: The present disclosure relates to methods and/or techniques for the production of cold-brew coffee extracts, which enable continuous and rapid extraction and simultaneously improved yield of aromatic constituents and nutritionally beneficial components (e.g., polyphenols, antioxidants, and/or sugars) when compared to known cold-brew techniques. The method enables continuous processing within a shortened time frame, while producing extracts with improved flavour yield, intensity and body. In addition, cold-brew coffee extracts and instant powders prepared by said methods are described.

Abstract: The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.

Abstract: The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.

Abstract: The invention relates to a plant based food product, more particularly a plant based composite confectionery product comprising 1-65 wt %, or 1-40 wt %, or 10-30 wt %, or 15-25 wt % plant-based nougat, wherein the plant-based nougat comprises plant-based protein, sugar syrup, and a flavouring component; and a component selected from 25-65 wt %, or 35-55 wt %, or 40-50 wt % plant-based caramel, wherein the plant-based caramel comprises a plant-based milk, plant-based fat, and sugar syrup; and 15-55 wt %, or 25-45 wt %, or 30-40 wt % plant-based chocolate.

Abstract: The present disclosure relates to methods for treating at least one source of proteins, treated protein material obtainable by said method of treatment, and food compositions for animals, preferably for pets, including said treated protein material.

Abstract: The invention relates to the batch-wise provision of insect paste, such as paste from minced and heated black soldier fly larvae. In addition, the invention relates to a cooling assembly for batch-wise provision of the insect paste. Moreover, the invention relates to an insect paste and to an insect paste obtainable with the method. Finally, the invention relates to a food product, food ingredient, feed product or feed ingredient comprising the insect paste.

Abstract: The present disclosure discloses methods for preparing plant-based protein compositions, such as a pea protein isolate, comprising alkaline phosphate salts, wherein the compositions exhibit greatly improved solubility. The high solubility of these plant-based protein isolate compositions greatly facilitates the manufacture of food and beverage products containing plant-based protein.

Abstract: The present invention relates to a process for preparing a vegan edible product from edible non-animal proteins which comprises the following steps i to iii.: (i) providing a malleable mass by mixing the following components: a) 7 to 20% by weight, in particular 10 to 18% by weight and especially 13 to 16% by weight, based on the total weight of the malleable mass, of an edible protein component A, which is selected from the group consisting of edible vegetable protein materials, microbial protein materials and mixtures thereof; b) 1 to 3.3% by weight, in particular 1.1 to 2.8% by weight, especially 1.2 to 2.3% by weight, based on the total weight of the malleable mass, of a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions as a component B, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof; c) optionally 0.05 to 1% by weight, in particular 0.1 to 0.9% by weight, especially 0.2 to 0.

Abstract: The present invention relates to animal feed compositions comprising at least one Bacillus probiotics and polypeptides having muramidase activity.

Abstract: The disclosure relates to isolated microorganisms—including novel strains of the microorganisms—microbial consortia, and compositions comprising the same. Furthermore, the disclosure teaches methods of utilizing the described microorganisms, microbial consortia, and compositions comprising the same, in methods for modulating the production and yield of milk and milk components in ruminants. In particular aspects, the disclosure provides methods of increasing desirable components of milk in ruminants. Furthermore, the disclosure provides for methods of modulating the rumen microbiome.

Abstract: An abrasion-resistant free-flowing glycocyamine-containing moldings, in particular pellets and extrudates, and methods for their production. The bulk density of the moldings is from 350 to 850 kg/m3, and their grain size range is from 32 to 2750 ?m, and their glycocyamine content is from 55 to 99.9% by weight, based on the total weight, and they are particularly suitable as feed additives.

Abstract: There is a demand for the development of a novel beverage containing an alternative sweetener to sugar. The present invention provides a beverage containing 0.1-25 w/v % of D-arabinose.

Abstract: The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

Abstract: Compositions comprising a flavor/taste modifying agent and a sweetener are disclosed. The flavor/taste modifying agent is present at an amount sufficient to enhance a flavor and/or taste profile of the sweetener in the composition.

Abstract: Systems and methods are provided for creating unique broths products and preparing them for shipping. The broth products may be created by pouring the liquid broth product into a thin (i.e. shallow) sheet pan. Then freezing the broth filled sheet pan(s). The frozen trays are then freeze dried for approximately 30 hours until completely desiccated. During the 30-hour freeze-drying period, the unique broth product will solidify into a sheet of solid broth product and will split into random, irregularly shaped wafer-like chunks that can be packaged and shipped long distances, dropped into a cup or bowl and reconstituted with water.

Abstract: The present invention relates to a processing line and a method for controlling a food processing line, the food processing line comprising a plurality of processing stations and at least one utility supply station. Further at least one food product sensor is provided, and at least one utility sensor and at least one processing sensor. A processing line controller is provided comprising a data collection module, input means for specifying at least one desired food product output characteristic, input means for specifying a nominal operating condition, an anomaly detection module configured to detect an anomaly, and a root cause module configured to determine a root cause of the detected anomaly. A corrective measure module is configured to determine a corrective measure in response to a detected anomaly and to provide the corrective measure to at least one physical actuator.

Abstract: Process for the production of a pasta food product, preferably durum wheat semolina pasta, which includes the extrusion of a dough through a die plate insert made of polyoxymethylene copolymer and a following step of drying; the present invention also relates to a pasta food product obtained by the above-described process.

Abstract: Wheat grain (Triticum aestivum) comprising an embryo and starch, wherein the embryo comprises two identical alleles of an SBEIIa-A gene, two identical alleles of an SBEIIa-B gene and two identical alleles of an SBEIIa-D gene, wherein each of the SBEIIa genes gives rise to an amount of protein (w/w) or a protein having SBEIIa activity which is lower than the corresponding wild-type gene, and at least one of said genes comprises a point mutation, wherein the starch comprises amylose such that the grain has an amylose content of at least 50% (w/w) as a proportion of the extractable starch of the grain.

Abstract: A composition includes tyrosine-amino acid peptide as effective component. The composition may enhance umami. The amino acid may be lysine, methionine, valine, serine, cysteine, arginine, asparagine, aspartic acid, alanine, isoleucine, leucine, threonine, tyrosine, glutamine, glutamic acid, glycine, histidine, phenylalanine, proline, or tryptophan. The composition may further includes glutamine. The composition may be added to food to enhance umami.

Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Compositions comprising soluble oligosaccharides and insoluble saccharides are provided. Methods for the formation of the compositions, food products, baked goods, or sweeteners, including the enzymatic production of the saccharides, the mixtures with various ratios and properties of the saccharides, and the uses of the same are also provided.

Abstract: A method of producing a nutritional supplement from microbial cells. The method includes cultivating microbial cells to obtain a biomass; incubating the biomass with a heat treatment at temperature from 55° C. up to 80° C. for an incubation time from 10 minutes up to 60 minutes; concentrating the biomass by separating and removing a liquid phase from a solid phase to obtain a dry matter content from 2% up to 40% of total weight of the nutritional supplement. Disclosed also is a system of producing a nutritional supplement from microbial cells using the aforementioned method. The system includes a bioreactor; a heat-exchanger and a separator for carrying out the respective steps of the aforementioned method. Reference is made to the Identification of the Microorganism, with the identification reference given by the Depositor SoF1, having the Accession number given by the INTERNATIONAL DEPOSITORY AUTHORITY, VTT E-193585, received on Jun.

Abstract: Provided herein is a composition comprising a solid product of a co-culture of bacteria and fungi, comprising at least 5% protein by dry weight and at least 5% fiber by dry weight. Further provided is a food article formed from a pellicle comprising a solid product of a co-culture of bacteria and fungi, which comprises at least 5% fungal protein by dry weight and at least 5% fiber by dry weight, and which is formed into a shape by cutting or molding. Further provided is a method of making such products by co-culturing bacteria and fungi to form a pellicle, and harvesting and shaping the pellicle. Further provided is a system that optimizes growth and production of a co-culture of bacteria and fungi (co-culture of microorganism) that includes a housing unit that includes stacked trays.

Abstract: The patent relates to a squeezing machine comprising a juice extraction unit housed in a casing and incorporating elements for an automated sanitization of the juice extraction unit and of the environment in which the squeezing occurs, the juice is stored and served, and method for sanitising a squeezing machine.

Abstract: A popcorn coating device for coating popcorn in a flavoring includes a tube that has a channel configured for receiving a quantity of popcorn from a top end and dispensing it from the bottom end. A flavor dispensing module includes a pump for urging a liquid flavoring through a perforated pipe positioned within the tube while the popcorn passes through the channel to coating the popcorn in the flavoring.

Abstract: A 3D food printer includes a printer head including, an extrusion nozzle and a laser assembly with at least one laser, and a heated printing platform. The extrusion nozzle is configured to extrude food onto the printing platform, and each of the printing platform and the at least one laser are configured to heat food extruded onto the printing platform.

Abstract: An aerosolizable material is provided. The aerosolizable material comprises (+)-cannabidiol and at least one carrier constituent. Methods of making the aerosolizable material and articles comprising the aerosolizable material are also provided.

Abstract: The disclosure provides methods, formulations, and apparatus for making and using cannabinoid formulations.

Abstract: A method for comprehensively analyzing and/or evaluating cigarette burning quality index is disclosed. The steps include collecting cigarette burning quality index data, filtering the cigarette burning quality index data, standardizing cigarette data, and measuring cigarette burning quality. The importance of the cigarette burning quality indicators can also be evaluated. The method for comprehensively analyzing and/or evaluating cigarette burning quality indicators can reflect general laws more accurately by maintaining the sample distribution through a singularity detection method, and analyzing correlations of each index with cigarette performance from multiple perspectives, to fuse them into a comprehensive measurement value. The importance ranking and weight of indicators can be obtained more completely and stably.

Abstract: According to the present invention, a flavoring-loaded component for a tobacco product includes a component for a tobacco product and a flavoring composition that is loaded on the component and includes a flavoring and an emulsifier that has an HLB of 1-7.

Abstract: The invention relates to a wrapping paper for a smoking article, said wrapping paper comprising long-fibre pulp, short-fibre pulp, and inorganic filler, wherein: at least a portion of the long-fibre pulp is ground and the ground long-fibre pulp constitutes at least 15% and at most 70% of the mass of the wrapping paper, at least a portion of the short-fibre pulp is ground and the ground short-fibre pulp constitutes at least 5% and at most 80% of the mass of the wrapping paper, and the ground short-fibre pulp has a freeness value of at least 20° SR and at most 60° SR; the short-fibre pulp as a whole constitutes at least 10% and at most 80% of the mass of the wrapping paper, at least 5% and at most 45% of the mass of the wrapping paper is constituted by one or more inorganic fillers; the mass per unit area of the wrapping paper is at least 15 g/m2 and at most 45 g/m2; the diffusion capacity of the wrapping paper is at least 0.05 cm/s and at most 0.

Abstract: An aerosol generating article includes a first layer of aerosol generating material; a second layer of aerosol generating material; and a plurality of strips of inductively heatable susceptor material; wherein each of the strips of inductively heatable susceptor material is located between the first and second layer of aerosol generating material.

Abstract: One or more embodiments relate to an aerosol generating article including: a first portion including an aerosol generating element; a second portion including a cooling element; a third portion including a tobacco element; and a fourth portion including a filter element, wherein the first through fourth portions are sequentially arranged in a longitudinal direction of the aerosol generating article.

Abstract: An aerosol former for heat-not-burn and biodegradable e-cigarette includes a sectional member wrapped by a paper material. At least one section is a botanical section connected to more than one e-liquid section when used for heat-not-burn cigarettes, and without the botanical section when used for e-cigarettes. The e-liquid sections include a heated segment and a vapor permeable liquid-flow-inhibiting thermal barrier. Each of the heated segments may include a sandwich structure. The structure may include a porous sponge layer made from a cellulose fiber based non-woven material which is installed inside a base frame aluminum foil structure. Each of the vapor permeable liquid-flow-inhibiting thermal barriers may have a first layer made of a hard non-porous hydrophobic non-woven fiber, and a second outside, external layer made from a hydrophobic cellulose fiber. The second layer forms a limiting surface barrier for the first layer.