Abstract: Described is a method for producing powdered oil and/or fat composition containing an oil and/or fat component that includes one or more XXX-type triglycerides with specific fatty acid residue X, the method comprising (a) preparing solid oil and/or fat composition raw material containing XXX-type triglycerides; (b) heating the solid oil and/or fat composition raw material obtained in (a) at a temperature below melting point thereof to transform the oil and/or fat component in the solid oil and/or fat composition raw material into ?-type oil and/or fat, thereby obtaining ?-type oil and/or fat-containing composition raw material; and (c) pulverizing the ?-type oil and/or fat-containing composition raw material obtained in (b) by collision among the raw materials without mechanical pulverization, thereby obtaining powdered oil and/or fat composition.

Abstract: The invention relates to a method for the improving the extraction of one or more components from a plant material when adding a liquid to the plant material which is either hot, cold or mid-temperature so as to cause the extraction of the one or more components. During, or after, the addition of the liquid, the liquid is exposed to electromagnetic signals at one or a range of frequencies and, in one embodiment, the said signals are provided in a pulsed manner such that there are periods of electromagnetic frequency signals being generated and periods where there are not. This is found to enhance the extraction of the one or more components. In one embodiment the liquid is water and is added to the plant material to create a beverage such as a tea or infusion. In one embodiment the electromagnetic emitting means can be suitably design or controlled apparatus and, in one embodiment, is a smartphone, tablet or similar device with a controlling app thereon.

Abstract: The invention provides a process of roasting whole coffee beans comprising a roasting stage starting at a temperature of the beans of around 200° C., characterised in that the process comprises the step of heating said whole coffee beans such that the temperature of said beans rises from a temperature of around 200 to around 230° C. at a rate of at least around 25° C./minute.

Abstract: The present invention relates to a dried coffee powder obtainable by a process comprising membrane filtration of a low temperature extract of roasted and ground coffee beans to reduce the concentration of low molecular weight components and drying the filtered coffee extract.

Abstract: A product carrier for transporting food products in a transport device, and to a transport device. The product carrier has an upper side for loading and/or inserting products and an underside opposite the upper side. The product carrier has a rectangular basic shape with longitudinal sides which have a length in a longitudinal direction, and with width sides which have a width in a width direction perpendicular to the longitudinal direction. The product carrier has, on the longitudinal sides, mutually-opposing longitudinal-edge strips, each of which has a drive aperture.

Abstract: The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

Abstract: A confectionary that contains 3.0% to 3.5% of a short fiber length cellulose is described. The confectionary maintains a good opacity and texture after heating and good visual and textural stability over shelf life or at least one freeze/thaw cycle. A confectionary can typically have a relatively high moisture content, relatively low fat content, and relatively low non-fat solids content and retain the desired stability, opacity, and texture attributes. In some cases, a confectionary can exclude certain ingredients that consumers prefer to avoid.

Abstract: A Clean in Place assembly for a food processor includes a self-cleaning valve assembly, wherein the self-cleaning valve assembly is in fluid communication with a food flow path in the food processor. The self-cleaning valve assembly includes a valve receiving chamber and valve configured to selectively fluidly connect a food flow path inlet port to a food flow path outlet port; fluidly connect the food flow path inlet port to a multivalent port; and fluidly connect a treating solution to a dead space between the valve and the valve receiving cavity. Food product can be selectively drained or retained in food flow path, wherein the self-cleaning valve can be continuously or intermittently exposed to a treating solution for treating non-food flow path portions of the self-cleaning valve assembly.

Abstract: According to an embodiment of the present utility model, an ice-cream bar by recycling waste coffee may be provided. The ice-cream bar by recycling waste coffee may comprise waste coffee powder and a biocompatible binder for combining the waste coffee powder to form the ice-cream bar.

Abstract: The present invention is related to a process for preparing a plant protein-containing composition, said method comprising the steps of wet-milling a protein-containing material so as to obtain a composition with a particle size distribution (PSD) d90 of less than 30 ?m; microfiltration of the composition; and ultra-filtration of the composition. The present invention is furthermore related to a plant protein-containing composition obtainable by said process, and to a food product comprising said plant protein-containing composition.

Abstract: The present invention relates to a process for preparation of protein-enriched products, such as plant protein isolates or protein-fibre formulations, from plant materials such as oilseeds, as well as to the uses of the products obtainable via said process in human food and/or animal feed. In particular, the presented herein processes advantageously make use of solvents based on low-boiling azeotropic mixtures made of an apolar and lipophilic organic ester having up to 5 carbon atoms, with an alcohol having up to 5 carbon atoms, which solvents not only make the need to use noxious hexane-based solvents obsolete, but also can undergo reutilisation cycles by being easily obtainable and recoverable from spent solvents and/or mother liquors as used in the presented herein processes, and consequently render the disclosed processes extremely energy-efficient, suitable for large-scale industrial production, as well as eco-friendly.

Abstract: Disclosed are methods of treating a pulse protein to produce a pulse protein gel include the steps of treating the pulse protein (i) with atmospheric cold plasma (ACP); or (ii) by shifting to an alkaline pH or an acidic pH, followed by adjusting the pH back to neutral; or (iii) with both ACP and pH shifting, as well as gels and food additives formed from treated pulse proteins.

Abstract: A chunk meat-like meat alternative and a method of producing the same, the method including: mixing a fiber bundle-shaped textured protein and a binder to obtain a mixture; and stretching the mixture to obtain a stretched mixture having a degree of orientation of a fiber direction of the fiber bundle-shaped textured protein in a cross section along a direction of the stretching of 1.1 or more.

Abstract: Provided is a plant-based meat analog comprising a hydrated textured protein, preferably a hydrated textured pea protein, and a pea protein isolate, its process and various industrial uses.

Abstract: The present disclosure provides a process for producing “cookable”, fibrous meat analogs employing directional freezing. The process includes subjecting an ingestible hydrocolloid to directional freezing for inducing formation of elongated ice crystals in which the elongated ice crystals are aligned in a given direction in the directionally frozen hydrocolloid. Following this, elongated ice crystals are removed and are replaced by proteins and any other additives such as supplements which are located in the aligned channels originally containing the aligned ice crystals. Once the desired amount of protein loading is achieved, the protein-loaded hydrocolloid is subjected to conditions suitable to induce gelling of some of proteins to form protein gels in the aligned elongated channels.

Abstract: The present invention relates to an edible 3D printing bioink, a preparation method therefor and an application thereof in a cultivated meat. Raw materials of the bioink according to the present invention include pectin, glutamine transaminase, a first protein component, and a second protein component; the bioink has good biocompatibility, printability and stability, and supports three-dimensional growth of cells; and the bioink is edible without photoinitiators for 3D printing, and therefore has a broad application prospect in fields of food science, cellular agriculture and biomedicine.

Abstract: The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

Abstract: Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a casein-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. Free calcium ions in the milk-based liquid are captured by native milk-salts.

Abstract: Proposed are fermented plant proteins obtainable or obtained by the following steps (a) providing a plant protein source; (b) admixing the proteins from step (a) with water to obtain an aqueous protein phase; (c) admixing the aqueous protein phase from step (b) with microorganisms suitable for fermentation of proteins and/or with proteases; and (d) fermenting the aqueous protein phase from step (c) and optionally (e) inactivating and removing the microorganisms and/or enzymes and their use in vegan dairy substitutes.

Abstract: Described is a pet food composition that combines a fermentate that contains a non-viable, non-pathogenic bacteria and a prebiotic that contains an oligosaccharide component to achieve a gut health benefit in a companion animal.

Abstract: The present invention discloses a food source for predatory mites and/or insects comprising a mixture of a carrier material and individuals of at least one mite species suitable as being a prey for the predatory mites and/or insects. The present invention further discloses methods for producing the food source and uses thereof.

Abstract: The present disclosure relates to the method for refining macroalgae, which method is used for obtaining animal feed derived from macroalgae. The method of the present disclosure enables producing low cost animal feed due to the upgrading methodology of valuable side stream products. Valuable components are recovered from the macroalgae separately and a lower cost biomass product is obtained which is suitable to be used as animal feed.

Abstract: A method for using an animal feed ration to safely stimulate the endocannabinoid system of an animal includes determining a daily metabolizable energy requirement (DMER) for a class of animals. Further, the method includes providing an animal feed ration meeting the daily metabolizable energy requirement (DMER) to at least one animal in said class of animals based on the body weight (BW) the said animals measurable in kilograms (kg). The method further includes determining a daily metabolizable energy requirement (DMER) using a formula such as: DMER=RERMUL*? (kgBV)??.

Abstract: An animal feed supplement composition comprising a combination of lysolecithin or purified lysophospholipid-rich compounds, monoglycerides and at least one synthetic emulsifier in amounts sufficient to enhance nutrient digestibility, absorption or utilization of feed.

Abstract: The present invention provides a sporulation inhibitor of Clostridium perfringens containing at least one inorganic compound at a concentration that allows Clostridium perfringens to settle in vivo, wherein the inorganic compound is at least one salt selected from the group consisting of K, Na, Mg, Ca, and Fe, and the inorganic compound is coated with a protective layer containing hydrogenated vegetable oil.

Abstract: A ruminant dietary supplement in the form of a pressed shelf-stable solid pill or bolus that effervesces when administered into the reticulum of a ruminant and releases calcium and dried active yeast.

Abstract: The present disclosure provides suitable ingredients, added amounts, and introducing procedures (methods) for mitigating the astringency intensity, increasing the palatability, improving the physical stability, and protecting/maintaining the phenolic compounds from degradation or flocculation during storage (effects) for aronia berry compositional system. In preferred forms, the compositions of this disclosure include gum arabic and the preferred amounts thereof are based on the ratio of gum arabic to total proanthocyanidin content (TPAC) (w/w) in aronia berry compositions.

Abstract: Disclosed are Rhodotorula capable of efficiently degrading ethyl carbamate and application thereof, belonging to the technical field of food biotechnology. The present disclosure provides Rhodotorula DL-XSY01 capable of efficiently degrading ethyl carbamate (EC), with a preservation number being CGMCC No. 23534. The Rhodotorula DL-XSY01 is screened, identified, activated, fermented, and embedded to obtain an EC degradation preparation. The strain DL-XSY01 obtained by the present disclosure is prepared into a degradation agent after embedding, which can be used for removing EC in fermented foods. Furthermore, the present disclosure utilizes the degradation agent derived from strain DL-XSY01 to eliminate EC from various food systems. It demonstrates significant EC removal efficacy, low production costs, ease of use, and easy removal from food systems. Thus, it finds wide applicability in fermented foods such as alcoholic beverages, fermented dairy products, soy sauce, and vinegar.

Abstract: The present application relates to an instant rice and, more particularly, to an instant whole-grain rice, wherein even when the instant rice is prepared using raw ingredients which are that are susceptible to microbial contamination or difficult to sterilize, the microorganisms in the final instant rice are lower than a standard value, and thus a sufficient sterilization effect can be exhibited, and deterioration of rice quality, which may be caused due to strict sterilization, may not occur, and thus instant rice with excellent texture and taste quality can be provided.

Abstract: This specification also discloses sweet flours and uses of sweet flours in compositions. In preferred embodiments the compositions are edible. In at some embodiments the sweet flour is used as an opacifier and can be used to replace common whitening agents such as titanium dioxide or calcium carbonate. Illustrative compositions are flowable or meltable and comprise a sweet flour in an amount a sweet flour in an amount of from about 1% to about 6% by weight of the composition.

Abstract: A quantity of whipped topping, at least one quantity of instant pudding powder, a first quantity of vanilla wafers, a second quantity of vanilla wafers, and a quantity of sliced bananas are used as the main ingredients in a method to make the flavored banana pudding. First, the at least one quantity of instant pudding powder (caramel, vanilla, pumpkin spice, red velvet, white chocolate, and/or banana cream) is mixed into the quantity of whipped topping in order to form a flavored pudding mixture. Then, the flavored pudding mixture is cooled for a specific period of time in order to form a cooled pudding mixture. Once the cooled pudding mixture is completed, the first quantity of vanilla wafers, the quantity of sliced bananas, and the second quantity of vanilla wafers can be selectively layered onto each other and the cooled pudding mixture in order to create the flavored banana pudding.

Abstract: Provided herein are methods of making a comestible cell-based meat composition where the method includes cooling the cell mass from a growth temperature to a temperature below a growth temperature; harvesting at least a portion of the cell mass; de-wetting the harvested cell mass with mechanically-generated pressure; forming the cell-based meat composition into a fillet; and optionally processing the fillet under high pressure, until the comestible cell-based meat composition satisfies a texture profile criteria.

Abstract: Methods are disclosed for making a shelf stable food containing a flavorant having improved intensity over shelf life. Methods include applying a powdered flavorant to a surface of dried fruit pieces prior to combining the dried fruit pieces with a binder to form an aggregate. Shelf stable foods made according to the disclosed methods are also disclosed.

Abstract: The present invention relates to a meat substitute provided with a flavour agent coating, optionally wherein the weight of the flavour agent coating is between 0.1% and 5% of the weight of the coated meat substitute.

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

Abstract: Object is to mass-produce a sweetener containing D-allulose and having a sweetness degree and taste quality very close to those of sugar at a world scale and at a low cost with price competitiveness.

Abstract: A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Abstract: The present disclosure generally relates to certain mogroside compounds and the use of such compounds as sweeteners or to enhance sweetness when used in combination with other sweeteners. In certain aspects, the disclosure provides ingestible compositions and that include such mogroside compounds. In some embodiments, such ingestible compositions comprise monk fruit juice, monk fruit extract, or a combination thereof. In some related aspects, the ingestible compositions are, or are included within, various flavored products, such as food products, beverage products, or oral care products.

Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

Abstract: An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material, in which the emulsifying material contains protein, and the starch material is one or two kinds selected from the group consisting of a component (A) and a component (B) below. component (A): a powdery material satisfying the following conditions (1) to (4), (1) a starch content is equal to or more than 75% by mass, (2) a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and (4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.

Abstract: Methods for producing a mycelium-based food are disclosed herein. An aerial mycelium may be cultivated and processed into one or more aerial mycelium segments. The aerial mycelium segments may be placed in a vacuum tumbler and processed into the mycelium-based food. In some embodiments, processing may involve boiling the aerial mycelium segments, flavoring the aerial mycelium segments, and drying the aerial mycelium segments all within the vacuum tumbler.

Abstract: The present invention relates to a dynamic fermentation in a food matrix that generates bacteriostasis in probiotic microorganisms, enabling them to be kept alive and metabolically active, that is, converting nutrients into secondary metabolites such as proteins, acids, enzymes and even more so biomass as a product of their biological activity, and maintaining safety as a result of pathogen antagonism and competition with regard to other unwanted microorganisms in the food matrix due to a balance in the physical parameters (temperature, viscosity, presence of water, osmotic pressure, lighting level and electrical conductivity), the chemical parameters (hydrogen potential, concentration of solids, colloid phase and available oxygen levels), the nutritional parameters (in terms of the presence or absence of proteins, short-chain fatty acids, carbohydrates, minerals and vitamins), as well as biological parameters in concentrations of colony-forming living cell units of live beneficial and metabolically active mi

Abstract: The present disclosure provides methods and compositions that promote gut health. In some cases, the compositions comprise dietary fibers.

Abstract: The present invention relates to infant formula suitable for feeding infants who receive both infant formula and human breast milk (mixed milk fed infants).

Abstract: Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.

Abstract: The present invention relates to an automatic machine for dry processing garlic sheaves as they are harvested, the machine being formed from a series of phases connected to each other (100, 200, 300 and 400) which house a plurality of modules that make up the machine. There is a first phase for receiving, shaking and cutting sheaves, as well as for removal of waste and discards; a second phase (200) with lifting and distribution modules; a third phase (300) for forward movement and placement; and a fourth phase (400) for brushing, combing, removing roots from garlic bulbs, straightening the stem base or disc thereof, cutting the stem to size, removing, weighing, distributing and storing the garlic bulbs, with a higher performance rate compared to current machines for similar purposes.

Abstract: A meal production system may include a track having a plurality of meal receptacle holders. Each of the meal receptacle holder may be configured to receive and hold a meal receptacle, and each meal receptacle may include an opening through which an exterior portion of a received meal receptacle is accessible. The meal production system may also include at least one meal ingredient dispenser. The meal production system may also include a lifter configured to remove a meal receptacle from the meal receptacle holder by the exterior portion of the meal receptacle. The meal production system may also include a lidder.

Abstract: A machine for preparing snacks comprises a source of compressed gas (CA) and pneumatic actuators (1001, 2001, 1002, 2002) for causing displacements among an upper mould plate (UP), a lower mould plate (LP) and an intermediate mould plate (IP). The pneumatic actuators (1001, 2001, 1002, 2002), comprise a compression pneumatic-cylinder (1001, 1002) having a plunger (102) delimits a first and second chambers (A, B) having variable volume. The second chamber (B) is connected with the source of compressed gas (CA) via a first duct (L1, La1, La2), the first chamber (A) is connectable to the second chamber (B) through a second duct (SLa, SLb), and the first chamber (A) is also connected to the second chamber (B) via a third duct (EL). A flow-regulator device (FR1, FR2) is set on the second duct (SLa, SLb), and a shut-off member (CV1, CV2) is set on the third duct (EL).

Abstract: The present disclosure relates to a smoking material for smoking with smoke or oral smoking, the smoking material including: glycerin included in an amount of 10 wt % to 40 wt % with respect to a total weight of the smoking material; a binder including methylcellulose and dextrin; and nicotine, and a method of manufacturing the same. The smoking material may be used for smoking with smoke and smokeless smoking through the oral cavity, and thus is advantageous in that the smoking is easily performed without the influence of environment.

Abstract: Some embodiments of a smokeless tobacco system include one or more preformed smokeless tobacco products configured to generally retain their shape during processing, shipping, and consumer handling. In particular embodiments, each smokeless tobacco product can comprise a moist smokeless tobacco in combination with a selected binder such that the final product is configured to have material properties providing improved handling, an improved mouth feel, and a satisfying flavor profile.