Abstract: The present invention relates to a composition comprising a) recombinant exosporium-producing Bacillus cells that express a fusion protein comprising: (i) at least one plant growth stimulating protein or peptide and (ii) a targeting sequence that localizes the fusion protein to the exosporium of the Bacillus cells; and b) at least one further biological control agent selected from particular microorganisms disclosed herein and/or a mutant of a specific strain of a microorganism disclosed herein having all identifying characteristics of the respective strain, and/or at least one metabolite produced by the respective strain, and/or at least one metabolite produced by the respective strain that exhibits activity against insects, mites, nematodes and/or phytopathogens in a synergistically effective amount. Furthermore, the present invention relates to the use of this composition as well as a method for enhancing plant growth, promoting plant health, and/or reducing overall damage of plants and plant parts.

Abstract: The present invention relates to Botanical based Cedar wood (Cedrus deodara) oil emulsifiable concentrate for protecting wood from termites and fungal pathogens and act as termiticide for pre and pre and post emergence termites. The composition comprises cedar wood oil as botanical active ingredient, single or a combination of emulsifiers for emulsification action and edible oil or non-edible oil or vegetable oil or mineral oil as solvent bulk medium. The composition of the present invention emulsifies to produce homogenous emulsion in water wherein the oil droplets tare emulsified. The compositions are suitable for spray applications or by brush application on wood surface and other target surfaces. The Emulsifiable concentrate is easier in dose preparation and effective in protecting wood from termites and decay fungi due to homogenous distribution of phytochemicals of cedar wood oil.

Abstract: A conveyor oven for cooking food includes an oven chamber in which the food is cooked, a conveyor moveable to convey the food within the oven chamber, and a burner assembly operable to heat air for convection cooking of the food moving within the oven chamber on the conveyor. The burner assembly includes a heat source, a coiled air passage, and a suction box, the coiled air passage providing a circuitous heated air passage between the heat source and the suction box. A fan is configured to draw heated air from the suction box and exhaust the heated air into the oven chamber for convection cooking of the food moving through the oven chamber on the conveyor.

Abstract: A system and method for dispensing a first and second baking material where the baking materials are simultaneously dispensed through a discharge tube. The discharge tube is moved with respect to a male mold while dispensing the baking materials. An optional pressure foot follows the discharge tube and assists with joining the dispensed layer with the previous layer by applying pressure. The baking materials are dispensed and layered to form complex shapes not possible by pouring or application of a sheet of dough. The dough and mold are baked together and the baked item is removed from the mold after baking.

Abstract: A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of about 2 to about 150 mm, and texture modifying particles dispersed throughout the matrix. The texture modifying particles generally comprise about 12 to about 40% by weight of the food composition and provide the food composition with a crunchy texture. The texture modifying particles may be crushed particles of food products, such as fried grain chips, fried vegetable chips, extruded cereals, extruded crackers, or combinations thereof.

Abstract: The present invention relates, according to a first aspect, to a tool for cutting in half a carcass of a slaughtered animal, preferably of a bovine animal, in a fully automated manner. The cutting tool of the present invention incorporates in the cutting tool itself two different guiding mechanisms: an inner follower mechanism of the carcass capable of following the inner side of the carcass during the cutting process, and an outer follower mechanism of the carcass capable of following the outer side of the carcass during the cutting process, which substantially improve the accuracy of the cutting process and eliminate any type of manual action when cutting or guiding the part. It also relates, according to a second aspect, to a robot comprising said cutting tool.

Abstract: Cooking devices and methods of cooking are provided. The cooking devices can include a housing defining an interior cooking chamber, a fan disposed within the interior cooking chamber, a smoke unit coupled to an exterior of the housing, and a smoke channel at least partially defined by a contour of the housing. The smoke unit is configured to generate smoke. The smoke channel has a first end in fluid communication with an interior of the smoke unit and a second end terminating within the interior cooking chamber proximate the fan such that a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber.

Abstract: Cooking devices and methods of cooking are provided. The cooking devices can include a housing defining an interior cooking chamber, a fan disposed within the interior cooking chamber, a smoke unit coupled to an exterior of the housing, a smoke channel, and a limiter disposed at least partially within the smoke unit. The smoke unit is configured to generate smoke. The smoke channel has a first end in fluid communication with an interior of the smoke unit and a second end terminating within the interior cooking chamber proximate the fan such that a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber. The limiter is configured to reduce a volume of smoke being drawn through the smoke channel.

Abstract: A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.

Abstract: Process for producing a whey protein-containing product enriched in immunoglobulins, said process comprising the steps of: (i) cross-flow filtration of casein-reduced milk using a membrane with a molecular weight cut-off (MWCO) of 500-1000 kDa, preferably 500-800 kDa, or a pore size of 50-100 nm, preferably 50-80 nm, thereby obtaining a permeate enriched in lactose, salts, ?-lactalbumin and ?-lactoglobulin, and an UF retentate, and (ii) subjecting said UF retentate to mixed mode chromatography, wherein immunoglobulins adhere to a resin and are subsequently eluted to form said whey protein-containing product enriched in immunoglobulins.

Abstract: Methods for converting cow's milk into a low pH, ready to drink yogurt product having the compositional attributes of human milk include combinations of ultrafiltration, nanofiltration, reverse osmosis, and diafiltration using microfiltration membranes, followed by heat treatment and fermentation.

Abstract: Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.

Abstract: Disclosed are a soft candy without a fishy taste or odor and a preparation method thereof. The preparation method includes: (1) mixing and stirring a DHA-containing raw oil, a fragrance, and an antioxidant, and allowing a resulting mixture to stand to obtain a DHA-containing mixture; (2) mixing and dispersing a polymeric sugar, an emulsifying agent, and water to obtain an oxygen-isolation preprepared solution; (3) dispersing the oxygen-isolation preprepared solution and the DHA-containing mixture, and allowing a resulting system to undergo equilibrium and stabilization to obtain an oxygen-isolated DHA-containing solution; (4) preparation of a pigment solution and an acid solution; (5) preparation of a sticky syrup; (6) mixing the sticky syrup, the oxygen-isolated DHA-containing solution, the acid solution, and the pigment solution to obtain a sugar-containing slurry; and (7) pouring the sugar-containing slurry into a soft candy mold to obtain the soft candy without a fishy taste or odor.

Abstract: The invention provides liquid-filled chewable gummy compositions for the oral delivery of nutritional supplements and/or pharmaceuticals. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include an organic or non-organic gummy candy including a binding agent, sweetener, flavoring, and/or coloring. The active ingredient may include a predetermined amount of any combination of nutraceuticals, vitamins, minerals, pharmaceuticals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient. The delivery vehicle may also include a predetermined amount of at least one nutritional supplement and/or pharmaceutical compound.

Abstract: Non-colligative freezing point modulator compositions comprising oligosaccharides are provided. Methods for the formation of the compositions, food products, frozen food products, baked goods, or sweeteners, including the enzymatic production of the oligosaccharides, and the uses of the same are also provided.

Abstract: A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.

Abstract: A meat analogue composition comprises from 2% to 25% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises an interesterified blend of vegetable oil and fully hydrogenated vegetable oil.

Abstract: The invention relates to a plant based schnitzel product, said product comprising a plant protein based extrudate comprising at least two different plant proteins: a breaded coating surrounding the plant protein based extrudate: and wherein said plant protein based extrudate comprises fibres which are aligned in substantially the same direction and wherein the plant protein based extrudate is present as a single extruded slab or as a layer of two or more extruded slabs.

Abstract: The present disclosure provides novel compositions for the reduction of enteric methane and methods for supplementing animal feed that result in significant reduction in methane emissions in ruminants supplemented with compositions of the present invention.

Abstract: A palatability enhancer composition for edible pet products comprises Cysteine and Arginine, at 0.1%-10.0% by weight; and Lysine at 0.1%-10.0% by weight. The palatability enhancer may also include at least one of the following: Alanine, Glutamine, Aspartic acid, Glycine, Phenylalanine, Isoleucine, Histidine, Vitamin B1, and a reducing sugar, at 0.1%-10.0% by weight.

Abstract: An animal feed comprising an animal feed additive, said additive comprising co-granules, each co-granule comprising at least two classes of enzymes, said co-granules comprising a core unit and a protective coating such that the dose of each of the enzymes in the feed is set in each granule rather than by the level of homogeneity of single-enzyme granules or by the efficiency of the mixing.

Abstract: A method for manufacturing a wet food product for animals can include mixing solid animal feed components with a sauce or sauce components in a temperature-controllable process reactor and sterilising the mixture by heat treatment in the process reactor. The mixing and sterilising can occur at the same time. Embodiments can utilize an apparatus that can include a reactor to receive solid animal feed components and a sauce or sauce components, a temperature control device to control the temperature of the reactor (e.g. at least one wall of the reactor), a mixing device to mix the components located in the reactor (e.g. an agitator within the reactor, etc.), and a control device to control the mixing device to mix the components in the process reactor and to control the temperature control device to sterilise the components or mixture in the reactor.

Abstract: Administration to chickens or other poultry of water containing nanobubbles that contain oxygen reduces the incidence of woody breast disorder in the chicken or other poultry.

Abstract: An effervescent composition having an effervescent agent, comprising an acid and a base, and a sensory modifier, such that when the effervescent composition is added to an aqueous solution, saltiness of the aqueous solution is reduced relative to saltiness of the aqueous solution when an equivalent effervescent composition lacking the sensory modifier is added.

Abstract: There are provided compositions for inactivation of Gram-positive bacteria and bacterial spores, and methods of making and using such compositions. The compositions may contain 7-alpha-acetoxyhardwickiic acid, crolechinic acid, hardwickiic acid, kolavenic acid and copalic acid.

Abstract: A method for making a taste modifying ingredient is provided. The method includes a) heating barely grain at from about 100° ° C. to about 300° C. for about 1.5 minutes to about 30 minutes to; b) treating the barley grain with a solvent to obtain an extract; and c) recovering the extract, for use as a taste modifying ingredient.

Abstract: Low-sugar carbonated beverages are disclosed herein. The beverages can include carbonated water, monk fruit product, and a caloric sweetener, such as sucrose or honey. The beverages can be disposed within a suitable container, such as containers traditionally used for soft drinks. In some circumstances, the beverage within the container may be pasteurized to ensure safety.

Abstract: The present invention concerns a beverage having water and a concentration range of about 0.001 grams per liter to 8.44 grams per liter of collagen, wherein the collagen is hydrolyzed. The collagen concentration range may be between 1 milligram per liter to about 8440 milligram per liter or 1 parts per million to about 8440 parts per million. The hydrolyzed collagen has collagen peptides. The collagen peptides are produced through hydrolysis of a plurality of collagen sources. The plurality of collagen sources are derived from at least one of animal raw materials, animals raised in non-organic or organic farms, animals from various animal species and various parts of the animal carcass. The water may be comprised of at least one of tap water, spring or mineral water, and iceberg or glacier water.

Abstract: Methods for making oat compositions, such as oat-based beverages, include the steps of microfiltering an oat base to produce a MF permeate fraction and a MF retentate fraction, ultrafiltering the MF permeate fraction to produce a UF permeate fraction and a UF retentate fraction, and combining the MF retentate fraction, the UF retentate fraction, and optionally water to form the oat composition.

Abstract: A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location, while the product flow path also extends to the contact location. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. A mixture flow path is defined within the injector structure between the contact location and an injector outlet of the injector structure and is defined at least in part by a mixture flow path outer surface comprising a mixture flow path wall. A cooling structure extends along both a product flow path boundary wall and the mixture flow path wall so as to traverse a plane extending transverse to the foodstuff flow path at the contact location.

Abstract: A method and apparatus is disclosed relating to controlled environment agriculture (CEA), food processing facilities, and commercial kitchens. The inventive smart and scalable extreme vacuum cooling (EVC) equipment is based on a scalable and modular design that allows one or multiple food chamber modules to connect to one utility module so that all food chambers can share the available vacuum cooling capacity dynamically. A scalable EVC system can be built, shipped and assembled with as few as one food chamber module and one utility module to a number of food chamber modules and a utility module. The food chambers are designed with different sizes in dimension and power requirements but with the same interface to the utility module. In this way, multiple food chamber modules can operate for food rapid cooling and flavor infusion supported by only one utility module. In a CEA farm, leafy greens are harvested daily and need to be chilled rapidly to comply with USDA food safety standards.

Abstract: Disclosed are methods of freezing material that is susceptible to breakage at undesirable places or times, wherein the freezing is performed with reduced risk of such breakage occurring, and methods for recovery of valuable component from such material by freezing, size reduction, and sieving at sub-ambient pressure.

Abstract: Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

Abstract: A method for producing a frozen cooked rice food is disclosed. This method includes: (A) a step of cooking raw material rice to obtain cooked rice; (B) a step of cooling the surface of the rice cooked in step (A) to a temperature in the range of ?1 to 45° C.; (C) a step of loosening the cooked rice while bringing steam into contact with the cooked rice cooled in step (B) to attach water to the cooked rice in an amount of 2 to 11 mass % with respect to the mass of the cooked rice; and (D) a step of freezing the cooked rice obtained in step (C). This method is useful as a method for satisfactory separate freezing of frozen cooked rice in the production of frozen cooked rice.

Abstract: This specification discloses a starch mixture useful for making bakery creams. The starch mixture the comprises a cold water swellable, thermally inhibited waxy starch and a cold water swellable, thermally inhibited non-waxy starch. The starches may be co-processed or made separately and mixed. The disclosed mixture is useful to replace alginates and chemically modified food starch in bakery creams. Bakery creams made using the disclosed starch blends have firmness, and functional and organoleptic texture comparable to alginate containing bakery creams.

Abstract: The present disclosure relates generally to methods of processing soy, and more specifically to methods of processing soy comprising air classification.

Abstract: The purpose of the present invention is to provide a novel technology for altering the soybean flavor of a soybean beverage and improving the palatability of the soybean beverage. In the present invention, a nut-like flavor is imparted to a processed soybean beverage obtained according to a method for manufacturing the processed soybean beverage that includes a step for causing laccase to act on the soybean beverage.

Abstract: Disclosed is a food product formed from the leg of a fowl comprising: a) a central leg bone having a foot end and a thigh end, said leg bone preferably being substantially without at least a foot knuckle; and b) a first portion of natural meat originally located around a portion of the foot-end of said bone and displaced from said foot end toward said thigh-end such that at least a portion of said foot-end bone is exposed and such that said displaced portion of meat remains indirectly attached to the bone.

Abstract: The present invention is directed to compositions comprising inter alia, protein. Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

Abstract: The invention discloses berry-pomace-powders composition comprising soluble and insoluble dietary fibers which is effective in glucose adsorption, cholesterol and bile acids binding, good antioxidant activity, having excellent technological properties and adapted to be used in food products and provide to consumers dietary fibers without negative effect on the digestibility and bio-accessibility of other nutrients. Also, a method for producing the disclosed berry-pomace-powders compositions comprising high amounts of soluble and insoluble dietary fibers is described. Furthermore, use of the berry-pomace-powder and use examples thereof is provided, for preparation and enrichment of food products. The use examples are enrichment of yogurt, and as food additive into a composition of meat sausages.

Abstract: The present invention relates to a process for the production of heat-treated onions composition. In particularly the invention relates to a process for the production of heat-treated onions composition under vacuum between 100 to 750 mbar and wherein the moisture content of the heat-treated onions composition is below 80 wt % (based on total composition).

Abstract: A method for coating a perishable food product such as fresh fruits and vegetables is disclosed. The coating includes applying a bleached cellulose nanofibers (CNF) composition to the food product. Coating compositions suitable for such methods and coated food products containing the coating are also disclosed. Due to the coating compositions employed, a sustainable packaging for a food product is provided.

Abstract: The present invention relates a seasoning composition and method of making a gravy, wherein the composition can be used as a stand-alone seasoning or as a gravy mix. The seasoning composition preferably has some combination of the following ingredients: seasoning salt, monosodium glutamate, onion powder, garlic powder, garlic salt, parsley, creole seasoning, parsley flakes, minced onions, lemon pepper seasoning, cayenne pepper, tenderizer, salt, and crushed red pepper. Said ingredient can also be used in a gravy seasoning mix to make gravy in a method of making a gravy by adding the mix to a gravy base made from oil, water, flour, and Worcestershire sauce.

Abstract: Formulations comprising isomogroside IVE 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 invention relates to an energy drink composition and a method of its manufacturing. The bitterness of the energy drink (6) is reduced by using a basic magnesium compound (2), which is added to the energy drink ingredients (1) and water (3) and heated (4), and it is added flavor, color and preservation substances or pasteurized (5).

Abstract: Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

Abstract: The application describes a ready-to-drink energy beverage product comprising Cordyceps (e.g., Cordyceps militaris). In some embodiments, the beverage product can include some or all of the following ingredients: caffeine, vitamin B, sugar, taurine, glucuronolactone; and/or water.

Abstract: The present disclosure relates generally to methods and nutritional compositions for promoting or maintaining postpartum maternal health. The nutritional composition can include sialyllactose, a source of long chain polyunsaturated fatty acids (“LCPUFAs”), a probiotic, such as Lactobacillus rhamnosus GG (LGG), a nut extract, turmeric, fenugreek calcium and/or vitamin D. The nutritional composition is suitable for administration to postpartum mothers. Additionally, the disclosure provides methods for preventing or reducing the severity of postpartum depression and/or anxiety. The nutritional composition(s) provided herein can comprise various combinations of ingredients that provide additive and or/synergistic beneficial health effects to postpartum mothers.

Abstract: A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder and sesame paste. The food bar also includes a filling within the crust. The crust-to-filling weight ratio is about 1:1.

Abstract: The present disclosure relates to hashish products and processes for manufacturing same. The processes comprise pressing partly decarboxylated isolated cannabis trichomes to obtain a cohesive mass of isolated cannabis trichomes. The hashish product comprises a not negligible content in one or more acid form of one or more cannabinoid(s) and can therefore be characterized as having a more extended shelf life. Known prior art processes for manufacturing hashish products have a batch-like approach that involves completely decarboxylating cannabinoid(s) by applying heat to isolated trichomes via the pressing plates or to the pressed trichomes after the pressing step followed by a second pressing step. This batch-like approach to manufacturing hash can be labor intensive, reduce volume throughput and negatively affect overall efficiency of the hashish production process, which increases costs and complicates production.