Abstract: The present invention relates generally to the field of food and nutrition. In particular, the present invention relates to gluten-free food product. Pizza is a very popular food globally. Gluten-free pizza has recently become available. The present invention provides a gluten-free pizza crust with a light, aerated and, yet, crispy structure. One embodiment of the present invention relates to a gluten-free pizza crust made from a gluten-free pizza dough comprising gluten free wheat starch, salt, yeast and water, wherein the pizza dough was proofed for at least 15 minutes.

Abstract: The present invention relates to a method of producing a composite brownie and cookie comestible product, the method comprising: providing a plurality of cookie dough slabs having a mean diameter of from 7-15 mm; forming a layer of brownie dough; depositing the slabs of cookie dough to provide a substantially complete layer across an upper surface of the brownie dough and to thereby form a composite dough product, wherein the composite dough product has a ratio of brownie dough to cookie dough of from 5:5 to 9:1 by weight; baking the composite dough product to form a composite brownie and cookie comestible product.

Abstract: This disclosure provides a method for making a self-supporting filled food product, wherein at least one food item is wrapped in a layer of dough, after which the layer of dough is cooked so that the layer of dough gains a firmness such that the self-supporting filled food product is obtained in which a first dough portion of the layer of dough substantially fully covers the at least one food item, wherein the layer of dough is shaped in such a way before cooking that after cooking, a second dough portion of the layer of dough extends from the first dough portion away from the at least one food item so as to form a handle for holding the cooked filled food product.

Abstract: A device for manufacturing a skewer. The device includes a mobile carriage mounted to slide on a frame between forward and rear positions, and vice versa. The mobile carriage includes a lower tray cooperating with an upper tray, the upper tray being mounted to move between opened and closed positions, the lower and upper trays having recesses forming a row of aligned cavities when the upper tray is closed and an orifice for passing a spike opening into the row. The device includes a spike reservoir and a mobile spike extractor configured to selectively take a spike from the reservoir and position the spike facing the orifice when the mobile carriage is in the rear position, and a synchronizer configured to synchronise the movement of the mobile spike extractor with the movement of the mobile carriage.

Abstract: A food processing system includes at least one receptacle containing a composition of water and insoluble solids, a centripetal force-based solid/liquid separator having an inlet, a solids outlet, and a liquid outlet, and a pump able to direct the composition from the receptacle to the inlet of the separator. The separator is configured to separate the composition into a solids stream including the insoluble solids and a liquid stream including water and to direct the solids stream through the solids outlet and the liquid stream through the liquid outlet.

Abstract: Fruit and warm water are added to a vessel in a smoker, together with brown sugar and/or white sugar. The mixture of fruit, water, and sugar is smoked in the smoker until the fruit softens to the touch; the smoking step generally is performed such that the water is maintained at a temperature from 50° C. to 80° C. (approx. 122° F. to 176° F.) and generally lasts about two hours. The fruit is then simmered in a syrup formed from the water and sugar, with the syrup covering the fruit during the simmering step; generally, the fruit and syrup are simmered until the syrup begins to boil, typically at approximately 104° C. (219° F.). After simmering, the fruit and syrup are optionally separated. The process produces both treated fruit and syrup possessing a smoky flavor.

Abstract: A cold smoke generator, also referred to as smoker, in particular for smoking foods like meat, fish, vegetables, etc., can be operated individually or in conjunction with a grill, in particular for use outdoors and indoors. The cold smoke generator includes a metal tube with a combustion chamber, an air supply, and an outlet for smoke. The metal tube is arranged in a stand in a lockable manner.

Abstract: Compositions and coating mixtures for coating agricultural products, and methods of manufacturing compositions and mixtures are described.

Abstract: A method for producing yogurt includes steps of: (a) producing a lactic acid bacteria-containing fermentation broth by adding live lactic acid bacteria to a yogurt raw material and fermenting the yogurt raw material; and (b) producing a killed bacteria-containing liquor by killing the live lactic acid bacteria through a process of heat-treating the live lactic acid bacteria-containing fermentation broth. According to the method, it is possible to solve distribution and storage problems by dramatically overcoming the limitation of short shelf life under refrigerated storage conditions of existing yogurt, specifically, increasing the shelf life at room temperature (not refrigeration) of yogurt to at least 6 months, preferably about 1 year, while maintaining the taste, nutritional components, and special features of existing yogurt, through a process of fermenting a raw material using live lactic acid bacteria and killing the live lactic acid bacteria by heat treatment.

Abstract: A non-dairy fermented food product has an oat derived material having dry matter in an amount of 5-20% by weight of the food product, at least one fat present in an amount of 15% by weight or below of the food product, at least one vegetable protein present in an amount of 6% by weight or below of the food product, and at least one starch present in an amount of 1-7% by weight of the food product.

Abstract: A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterified blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.

Abstract: A method for producing an oil and/or fat composition for infant formula aims to provide an oil and/or fat composition for infant formula having a reduced content of glycidol and glycidol fatty acid esters. The method for producing an oil and/or fat composition for infant formula is achieved by blending a specific oil and/or fat species with an oil and/or fat that is subjected to a bleaching operation including a contact treatment using an acid.

Abstract: An object of the present invention is to provide, for example, a packaged tea beverage in which paper odor is suppressed, and a method for producing the same, as the paper odor occurs in packaged tea beverages containing a JCM5805 strain. The present invention relates to a packaged tea beverage obtainable by a production method comprising a step of including a JCM5805 strain in a tea extract liquid having a tea polyphenol concentration of 10 mg or more/100 mL, and performing a treatment of heating to 100° C. or higher.

Abstract: A demolding device and process are provided for continuously removing confectionaries, such as jelly candies, from a flexible mold. The demolding device contains a drive roller for applying pressure to the mold, a plurality of angled gussets for positioning the mold during confectionary extraction, and a plurality of agitators for removing the confectionaries from the mold cavities. The resulting device and process can facilitate the efficient and safe removal of confectionaries from flexible elastomeric molds.

Abstract: The present invention relates to jelly beans wherein the amount of protein is at least 75% by weight and with a maximum amount of 18.69% carbohydrates, wherein the functional ingredients with a composition of: Proteins: 75-91.69%, Carbohydrates and/or sweeteners: 1-18.69%, Gelling agents: 1-10%, aromas: 0.01%-5%, colourings: 0.01%-5%, Functional (Food and Pharmaceutical) ingredients: 0.1-25%, Water: 5-25%, Acid: 0.1-5%, and PH correctors. The manufacturing method comprises the steps of: Preparing a base dough by mixing proteins and sugar Preparing an organoleptic dough Preparing a mixture of one or several functional ingredients Mixing of all previous doughs Depositing Drying Demoulding Packaging Gummies are obtained having healthy functional ingredients, with a predominantly protein base of no less than 75% of the total composition and with a maximum of 18.69% carbohydrates that do not represent a significant alteration in the solubility of the dough and the pH.

Abstract: The invention relates to a process and a system for producing a textured edible protein product derived from insect larvae or worms. The process comprises a) reducing the insect larvae or worms in size to obtain a pulp, b) mixing the pulp with a hydrocolloid that gelates with metal cations in aqueous solution to form a protein-hydrocolloid slurry, and c) injecting the protein-hydrocolloid slurry into an aqueous solution of a metal cation with a valency of at least 2 to form the textured edible protein product. In step c) the protein-hydrocolloid slurry is jetted under pressure from outside of the aqueous solution of a metal cation with a valency of at least 2 into the aqueous solution at an oblique angle with respect to a liquid surface of the aqueous solution, thereby producing flakes of the textured edible protein product in the aqueous solution, in which flakes substantially all hydrocolloid has been gelated with the metal cations.

Abstract: A production method for an MP whey is provided, that enables preparation of both of a high GMP-content composition and a usable MP whey from an ordinary MP whey. The problems can be solved by a production method for a glycomacropeptide-containing composition, that includes a step of acquiring a solution containing glycomacropeptide, that includes a glycomacropeptide content of 10% by weight or higher in the protein total amount by condensing and/or applying diafiltration to a microparticulated whey solution.

Abstract: Disclosed is a method of producing a meat analogue food product that includes mixing a microbial biomass protein slurry with a preparation with transglutaminase enzyme to obtain a protein mixture; incubating the protein mixture for a first period time with mixing at a temperature ranging from 28° C. up to 40° C.; adding at least one of selected from an aqueous MgCl2 or an aqueous CaCl2 to the protein mixture; incubating the protein mixture for a second period of time; incubating the protein mixture for a third period of time in a water bath at a temperature ranging from 40° C. up to 60° C.; heating the protein mixture at a temperature ranging from 60° C. up to 85° C.; and setting the protein mixture in a closed mold.

Abstract: An object of the present invention is to provide a textured plant protein material which has meat-like umami and a juicy palate and does not provide grain smell peculiar to plant protein materials. A textured plant protein material can be produced, which is capable of providing a juicy palate while having meat-like umami by using a microbial fermentation product having a yeast smell created by fermentation and containing ?-lactones and/or ?-lactones to mask grain smell peculiar to plant proteins.

Abstract: Methods of preventing or decreasing PEDv and/or Salmonella bacteria in animal feed, feed ingredients, and pet food are provided. The methods utilize generally safe chemical mitigants, such as medium chain fatty acids, essential oils, and sodium bisulfate. The chemical mitigants are introduced to the feed or feed ingredients at inclusion rates selected so as to prevent or decrease PEDv and/or Salmonella bacteria in the animal feed, feed ingredients, or pet rood. The methods are particularly suitable for use in post-processing treatment of animal feed, feed ingredients, or pet food that will be transported and stored for multiple days or weeks.

Abstract: A dried animal digest composition can include dried animal digest particles having an animal fat content of about 16 wt % or less and a moisture content of about 3 wt % or less. The dried animal digest particles in this example have a volume diameter particle size distribution where D10 is from about 20 ?m to about 50 ?m, D50 is from about 60 ?m to about 150 ?m, and D90 is from about 160 ?m to about 275 ?m. Furthermore, the dried animal digest composition is substantially devoid of silicon dioxide flow aid.

Abstract: An object of the invention is to provide a non-alcohol beer-taste beverage excellent in robust feeling of drinking and also excellent in foam quality. The means for solving the problems is a non-alcohol beer-taste beverage containing a wort fermented liquid, having a malt use ratio of 50% or more, a real extract concentration of 6 w/v % or more, and a ratio of bitterness value (BU) to real extract concentration (w/v %) (bitterness value/real extract) of 2.0 to 3.8.

Abstract: D-psicose/erythritol compositions comprise, in combination, D-psicose and erythritol as sweeteners together with one or more other edible ingredients. Comestibles are provided, including beverage products and other food products, comprising the novel D-psicose/erythritol compositions. D-psicose and erythritol may each be present in a comestible in a concentration sufficient independently of the other to perceptibly sweeten the composition. An additional sweetener component and other ingredients may be included in the formulation.

Abstract: The present invention relates to ready-to-drink protein shakes. In particular, the invention provides a desired mouthfeel and perceived thickness in the absence of food thickeners and contains an ideal nutrition profile to aid in whole body recovery of an exercising individual when consumed withing the anabolic window of the exercising individual.

Abstract: Controlled-release delivery compositions/systems are disclosed for use in the reduction in postharvest spoilage of fruits, vegetables, and plants by utilizing at least one matrix in which at least one volatile shelf-life extending agent is contained Assemblies containing the controlled-release delivery composition/system, as well as methods of producing and using the controlled-release delivery composition/system, are also disclosed.

Abstract: A method for manufacturing frozen noodles including a step of subjecting raw noodles or dried noodles manufactured by an ordinary method to boiling treatment to produce boiled noodles containing moisture less than moisture of the noodles after cooking, a step of applying water to surfaces of the boiled noodles by sprinkling or dipping, a step of filling a freezing container with the boiled noodles having water applied to the surfaces and an ice lump containing frozen water, and a step of subjecting the boiled noodles to freezing treatment, in which the freezing treatment is started within 120 seconds from an end of the boiling treatment.

Abstract: The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising 57-70 wt. % fat or oil; 1-6.5 wt. % of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono and/or diglycerides of fatty acids, acetic acid esters of mono and/or diglycerides of fatty acids, propyleneglycol monostearate, and mixtures thereof; 0.2-2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having an acyl chain of 14-20 carbon atoms; 1.0-5 wt. % proteinaceous emulsifier, 18-35 wt. % carbohydrates and 0.1-4 wt. % moisture, and wherein the weight/weight ratio of the fat or oil to the alpha-tending emulsifier is 10 or higher and lower than 30. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention.

Abstract: Methods for producing a non-human meat products in a culture media containing egg yolk powder and culture media containing egg yolk powder are provided.

Abstract: Disclosed is a method of producing an egg replacement food product that includes mixing a protein microbial biomass powder with water to obtain a wet mixture, hydrating the wet mixture at room temperature, mixing the wet mixture at high speed, hydrating the mixed wet mixture at 6 C degrees, mixing the hydrated wet mixture with an oil at high speed and emulsifying the mixed wet mixture, homogenizing the emulsified mixed wet mixture, heating the homogenized wet mixture up to from 85 C up to 90 C degrees, and adding sodium chloride (NaCl) and citric acid to the heated wet mixture and mixing to obtain pH from 3.5 up to 4.0.

Abstract: A vegetable-protein-containing liquid food product is provided. The vegetable-protein-containing liquid food product excellent in salt resistance can be produced by mixing raw materials containing a vegetable protein, a salt-containing seasoning, and one or more emulsifiers selected from the group consisting of a polyglycerin fatty acid ester having an HLB of 7 or greater, a constituent fatty acid having 14 to 18 carbons, and a polymerization degree of 5 or greater, a polyglycerin fatty acid ester having an HLB of 12 or greater, a constituent fatty acid having 10 to 12 carbons, and a polymerization degree of 10 or greater, a sucrose fatty acid ester having an HLB of 5 or greater and a constituent fatty acid having 14 to 18 carbons, and a sorbitan fatty acid ester having an HLB of 15 or greater and a constituent fatty acid having 12 to 18 carbons, followed by heat sterilization.

Abstract: The present disclosure generally provides amide compounds, including cinnamic acid amides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides compositions that include such amide compounds, such as compositions that include such amide compounds and one or more additional compounds, such as a sweetener, a salt, a glutamate, an arginate, a purinic ribonucleotide, and the like. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of sweetener, salt, glutamate, or arginate in a food or beverage product.

Abstract: The high intensity sweetener-containing beverage of the present invention has a methyl anthranilate concentration of 0.01 to 40 ppm and/or an ?-phenylethyl alcohol concentration of 0.01 to 40 ppm.

Abstract: A gummy composition including a set emulsification of an oil phase and a water phase, and a water-soluble active ingredient. A method including administering a gummy composition including a set emulsification of an oil phase and a water phase, and a water-soluble active ingredient.

Abstract: A protein-containing oil-and-fat emulsion composition for producing an emulsified food is provided. The composition includes 1 to 70 mass % of a protein, 30 to 99 mass % of an oil and fat, and 0 to 40 mass % of a carbohydrate, based on the total amount of the protein, the oil and fat, and the carbohydrate being 100 mass %. 50 mass % or greater of the protein is derived from a denatured protein material satisfying both a) and b): a) an area ratio of 2000 Da or greater and less than 20000 Da is 45 to 90% in a measurement result of molecular weight distribution; and b) an aqueous solution containing the denatured protein material and having a crude protein concentration of 0.1% remains unturbid when 250 mM guanidinium hydrochloride is added to the aqueous solution, but the aqueous solution becomes turbid when 2M ammonium sulphate is added to the aqueous solution.

Abstract: A method and apparatus for food processing includes a processing compartment, two trunnions, a sensor and an alarm. The processing compartment includes a rotating component having two ends. Each trunnion includes a component for rotational movement and the trunnions are disposed to support one of the ends. The sensor is disposed to sense a rotational speed of one of the components for rotational movement and the alarm is responsive to the sensor.

Abstract: This present disclosure provides reliable methods and apparatus for delivering a pharmaceutical active ingredient to an edible substrate. In some examples, the pharmaceutical active ingredient is delivered to voids that are formed in the edible substrate. The voids can then be closed as desired. The edible substrate can be configured as a food product or a dosage form as desired.

Abstract: Invention is a patty-forming apparatus with an innovative mold. The mold is a plate which has cavities for molding products in shape of cylindrical holes with base of arbitrary shape, and it also has a distinctive feature that there is a cut in the plate which goes through these holes and which allows to move plate parts apart in the directions parallel to the plate surface. The two parts of the plate are separated when the mold is being filled with mince, and then are connected for molding the product. The technical results are: possibility to mold well shaped products from minces with very poor fluidity and reduced energy cost of molding.

Abstract: A pre-roll filling system is provided. A pre-roll receiving component is operable to receive a plurality of pre-rolls. The pre-rolls are arranged in at least one row extending along a longitudinal axis. A translating component is operable to translate the pre-roll receiving component along the longitudinal axis. A filling component including at least one needle component is operable to deposit infusion material via at least one needle into the pre-rolls as the pre-roll receiving component translates along the longitudinal axis.

Abstract: A pre-roll filling system is provided. A pre-roll receiving component is operable to receive a plurality of pre-rolls. The pre-rolls are arranged in at least one row extending along a longitudinal axis. A translating component is operable to translate the pre-roll receiving component along the longitudinal axis. A filling component including at least one needle component is operable to deposit infusion material via at least one needle into the pre-rolls as the pre-roll receiving component translates along the longitudinal axis.

Abstract: A closing machine including a cone loading/unloading station, at least one pick and place gripper, a holder assembly, a closing station, and a collection station. The cone loading/unloading station is configured to receive a lower tube assembly and a tray including a plurality of cones. The at least one pick and place gripper is configured to grab at least one cone of the plurality of cones. The holder assembly is configured to receive the at least one cone and move the at least one cone through the closing machine. The closing station is configured to receive the at least one cone from the holder assembly and configured to close an end of the at least one cone. The holder assembly is further configured to release the at least one cone into the collection station.

Abstract: A flavoring sheet with an enhanced flavor holding amount and flavor retention and a smoking article including the same are provided. The flavoring sheet according to some embodiments of the present disclosure may include a hydrocolloid material configured to form a sheet, an emulsifier, and a fat-soluble flavoring. The emulsifier may serve as a cross-link between the water-soluble hydrocolloid material and the fat-soluble flavoring and increase a flavor holding amount and flavor retention of the flavoring sheet.

Abstract: An aerosol-generating article according to one aspect of the present disclosure may include a tobacco medium portion, a filter portion disposed to be spaced apart from the tobacco medium portion, and a tubular cooling portion disposed between the tobacco medium portion and the filter portion. An inner peripheral surface of the cooling portion may include a nicotine component.

Abstract: An aerosol-generating article includes a rod of aerosol-generating substrate, a mouthpiece including a plug of filtration material, a wrapper, and a tobacco-containing layer including tobacco and an aerosol-forming agent, wherein the rod is wrapped by the wrapper and by the tobacco-containing layer, and the tobacco-containing layer is positioned in contact with a surface of the wrapper. A method for producing an aerosol-generating article includes preparing a tobacco-containing slurry, depositing the slurry onto a first sheet to form a sheet coated with a tobacco-containing layer, attaching a paper sheet to the first sheet to form a wrapper before or after depositing the slurry onto the first sheet so that the paper sheet and the tobacco-containing layer are on opposing sides of the first sheet, and subsequently wrapping a rod of aerosol-generating substrate with the wrapper including the first sheet, so that the tobacco-containing layer is facing the rod.

Abstract: A smoking paper includes a flat sheet or sleeve having a generally rectangular base section and a generally triangular wrapper section defining a dividing line therebetween. The base section has two long sides and two short sides. The wrapper section has a hypotenuse and has a base extending from one of the short sides of the base section to the hypotenuse. The base optionally has a cut-off region enclosing an acute angle with the one short side of the base section. A smoking article includes the smoking paper and a filler disposed on the base section. The sheet or sleeve is rolled into a tube with the base section holding the filler in an interior of the tube and the wrapper section being wound into a spiral at an exterior of the tube. A mandrel and a band may also be provided.

Abstract: A cigarette filling packed body and an electronic cigarette cartridge provide a filled packing while ensuring excellent airflow within the cigarette filling packed body. Elongated cigarette fillings are packed into a bundle shape with an outer peripheral portion wrapped around by a sheet-shaped packaging body. Each filling is formed such that, in a cross section orthogonal to the long-side direction, the dimension in the long-side direction is longer than the dimension in the short-side direction. Each of the cigarette fillings in an outermost peripheral portion are in contact with the packaging body and have a long-side direction oriented following the circumferential direction. The cigarette fillings are oriented particularly to enhance air flow.

Abstract: A component for an article for use in or as a non-combustible aerosol provision system includes a body of material extending in a longitudinal direction, where the body of material comprises sheet material having fibres having a length in the range 2 mm to 6 mm. The body of material can have a density in the range between about o.i and 0.25 mg/mnT-. An article for use in or as a non-combustible aerosol provision system is also provided including an aerosol generating material and a downstream portion downstream of the aerosol generating material, the downstream portion including the component. A non-combustible aerosol provision system and a method for forming a component for an article for use in a non-combustible aerosol provision system are also described.

Abstract: A cigarette storage and disposal device that is configured to be releasably secured to a user's belt or similar support element wherein the present invention is operable to provide storage of cigarettes, a lighter and further provide a compartment to receive and store cigarette butts subsequent consumption of a cigarette. The present invention includes a housing wherein the housing is divided into a first compartment, a second compartment and a third compartment. The first compartment is configured to receive, store and provide access to a cigarette lighter. The second compartment is operable to receive and retain cigarette butts for storage. The third compartment of the present invention includes is configured to receive, store and dispense cigarettes. The third compartment includes a track member having a cigarette movement member operably disposed therein. A belt clip member is present and is operable to secure the housing to a belt or similar object.

Abstract: According to an embodiment, an aerosol generating device includes a reservoir storing an aerosol generating material, a vibrator generating ultrasonic vibration to atomize the aerosol generating material into an aerosol, a drive circuit applying an alternating current (AC) voltage to the vibrator, a feedback circuit outputting a voltage proportional to a current supplied to the drive circuit, and a processor controlling a pulse width modulation (PWM) signal applied to the drive circuit, such that a value corresponding to the voltage is in a preset range defined by a first upper limit and a first lower limit.

Abstract: A vaporizer includes: a vaporization assembly having a first electrode contact and a second electrode contact; and an anti-counterfeiting assembly having a first electrode connection terminal and a second electrode connection terminal. The first electrode contact is connected to the first electrode connection terminal to connect the vaporization assembly and the anti-counterfeiting assembly in series. The second electrode contact acts as a first electrode of the vaporizer and the second electrode connection terminal acts as a second electrode of the vaporizer such that upon connection of the vaporizer to a battery rod, the anti-counterfeiting assembly communicates with the battery rod through the first electrode and the second electrode.

Abstract: An aerosol-generating device is provided, including: an inner part having a first surface; a housing part at least partially defining an outer appearance of the aerosol-generating device and having a second surface facing towards the first surface, the housing part having an opening; and an adhesive tape adhered to both the first surface and the second surface fully around a circumference surrounding the opening of the housing part. A method for assembling an aerosol-generating device, and a double-sided adhesive tape configured to seal a space between an outer part of an aerosol-generating device and a surface of an inner part of the aerosol-generating device circumferentially around an opening in the outer part, are also provided.