Abstract: The present invention relates to microorganism compositions and fertilisers comprising them, which reduce soil nitrate accumulation and their use for avoiding nitrogen leaching.

Abstract: Disclosed herein are compositions containing Pseudomonas strains referred to herein as Bullseye and Pancake and/or extracts from Pseudomonas strain cultures and methods of making and using the same. Also disclosed herein are methods for increasing crop legume plant growth using the disclosed compositions. The compositions are effective as well as environmentally benign and are not detrimental to human or animal health. Also disclosed are methods for extracting plant growth promoting rhizobacteria (PGPR) from nodules of a soybean plant.

Abstract: An antifungal composition showing broad antifungal activity includes at least one peptidic fragment with antifungal activity. The composition has a broad antifungal spectrum and could be used as a food, cosmetic, coating and/or paint, or to enhance the antifungal properties of other antifungal agents in these products, or any other application where broad antifungal activity is required. Several peptidic fragments and their possible modifications to ensure optimal activity are detailed. Methods for producing and formulating the antifungal composition are also disclosed.

Abstract: Compositions comprising an antifungal RNA and a lipid vesicle are provided, wherein the antifungal RNA comprises a double-stranded RNA, a small RNA, or a small RNA duplex. The lipid vesicle may be, for example, a plant-derived vesicle or an artificial vesicle containing a tertiary amine cationic lipid. For example, the RNA may target a dicer-like (DCL) gene or a long terminal repeat (LTR) region of a fungal pathogen such as Botrytis or Verticillium. Methods for increasing pathogen resistance in plants are also described.

Abstract: Formulations of pesticides are disclosed, specifically pesticidal blends of essential oils and other ingredients, that have been found to enhance the activity of the active pesticidal ingredients. The formulations may be, for example, emulsions or dust formulations. For example, a composition for controlling a target pest is disclosed that comprises at least one active agent and a formulation agent, wherein: the active agent is capable of interacting with a receptor in the target pest; the active agent has a first activity against the target pest when applied without the formulation agent and the composition has a second activity against the target pest, and the second activity is greater than the first activity.

Abstract: Disclosed is an oven, applied for baking a pizza, including: a casing, a side cover, a driven panel, and a temperature sensor. The casing is provided with a baking tray, a combustion chamber and a feeding chamber, the baking tray is arranged on one side of the combustion chamber, the combustion chamber is communicated with the feeding chamber, the feeding chamber is provided with a feeding mechanism, and the feeding mechanism can transport a fuel into the combustion chamber. A lower end of the side cover is hinged with the casing. The driven panel is arranged on an outer wall of the casing, the driven panel is electrically connected to the feeding mechanism. The temperature sensor is arranged in the casing, the temperature sensor is electrically connected to the driven panel.

Abstract: The disclosed technology includes various embodiments for a knife assembly with replaceable blades used for hunting. Specifically, embodiments include a knife assembly with a safety switch integrated with a release mechanism to reduce this risk of unintentional blade releases. In some embodiments, the knife assembly includes a handle coupled to a blade chassis assembly in a blade mounting system configured to receive a replaceable blade. The knife assembly includes a spring configured to engage with the blade, and a lock that must be manually moved to permit the spring to disengage from the blade.

Abstract: Some implementations may include a smoking apparatus for smoking edible substances. The smoking apparatus may include a base, a smoking chamber coupled with the base, and a receptacle recessed into the base and configured to contain combustible material for production of smoke. The smoking apparatus also may include a fan adjacent contained in the base and configured to move the smoke from the receptacle through a smoke injection port into the smoking chamber.

Abstract: Apparatus and associated methods relate to lyophilizing a solid phase composition (SPC). In an illustrative example, the SPC is received in a frozen state in a first packaging. The SPC may be, for example, transferred into a second packaging having a thermally conductive layer, mechanically distributed to a predetermined maximum thickness to form a block having at least one homogenous dimension, and provided with a heat source configured to communicate substantially all thermal energy to the SPC via the thermally conductive second layer. In some embodiments, the SPC may be maintained in the frozen state. For example, the lyophilized SPC may be transferred to a third packaging. Various embodiments may limit physical contacts with the SPC to the first packaging, the second packaging, and the third packaging. Various embodiments may advantageously maintain sanitation, retain nutrients of the SPC, and/or promote consistent results from the lyophilization process.

Abstract: Described herein, are compositions and methods for preserving human milk, preventing rancidity of human milk, extending shelf life of human milk, and maintaining the nutritional properties of human milk. Specifically, the present disclosure provides, among other things, devices for storing preserved human milk and methods and compositions for preserving the same.

Abstract: A method of in-situ complexation of an exogenous mineral with milk casein in liquid form for fortification in a dairy product with increased bioavailability of the exogenous mineral. The method includes adding exogenous phosphorus and the exogenous mineral to at least one material containing the milk casein, such as a mammalian milk containing the milk casein, to form a composition containing a soluble complex. At least one additional ingredient is present during the adding of the exogenous phosphorus and the exogenous mineral to the at least one material to form the composition containing the soluble complex. The soluble complex contains (i) at least a portion of the exogenous mineral, (ii) at least a portion of the milk casein, and (iii) at least a portion of the exogenous phosphorus; and the soluble complex has micellar structure.

Abstract: The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).

Abstract: The invention relates to a method of preparing a whey-derived composition enriched in whey phospholipids and osteopontin (OPN) by membrane filtration, and preferably also enriched in other membrane components from whey. The invention furthermore relates to the whey-derived composition as such, use of the whey-derived composition for increasing the content of OPN in nutritional products, and to nutritional products comprising the whey-derived composition.

Abstract: Edible fat-containing product comprising an aqueous phase and 30-99 wt. % of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. % and its application as a spread or a wrapper.

Abstract: The present invention relates to foodstuffs comprising structured fats and/or fat-like compositions and methods for making the same. In particular, the foodstuff may be a sausage, baked good, dairy product, confectionery product or food emulsion with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.

Abstract: Systems and methods of refining any of crude vegetable oil, plant oils, fats, oils, greases, or soaps to meet edible oil specifications. The refining including mixing the crude oil feedstock with water and at least reactant, to form a mixture; feeding the mixture into a hydrothermal reactor and subjecting to heat, pressure, and turbulent flow conditions to cause rapid hydrolysis of phospholipids and reaction of the inorganic contaminants with the reactant to form inorganic salts; maintaining the temperature, pressure, and turbulent flow conditions of the mixture for a predetermined space time to prevent the organic portion of the mixture from undergoing a conversion reaction and to form a hydrothermal reactor effluent.

Abstract: Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate defining a chocolate surface in a vacuum chamber, heating the quantity of chocolate to a temperature sufficient to substantially liquefy the quantity of chocolate, decreasing the pressure of the vacuum chamber to a predetermined pressure, wherein the chocolate surface is subjected to a partial vacuum and wherein substantially all trapped gases are outgassed from the quantity of chocolate, holding the pressure of the vacuum chamber at the predetermined pressure for a predetermined period of time, and increasing the pressure of the vacuum chamber to room pressure. The chocolate comprises cacao, cacao butter, and sugar. During treatment, the temperature of the chocolate is maintained sufficiently high to maintain the chocolate as a liquid.

Abstract: A system for automatically cleaning and washing an ice cream machines includes a liquid container for storing raw materials; a freezing cylinder connected with the liquid container through a cleaning pathway; a water tank for storing rinse water to rinse the freezing cylinder and the cleaning pathway; a detergent tank for storing detergents to clean and wash the freezing cylinder and the cleaning pathway; a pump arranged on the cleaning pathway to selectively pump the raw material, the rinse water or the detergent; and a control panel adapted to control an on/off and cleaning.

Abstract: It is an object of the present invention to provide a frozen dessert which suppresses separation between a liquid and a solid (at least one solid when there are a plurality of solids). The object can be attained by a frozen dessert including an ice mix, a dietary fiber derived from a citrus fruit, and a food solid.

Abstract: The present invention relates to a protein preparation produced from almond seeds and a cost-effective method for the preparation thereof. The protein preparation has a protein content of more than 50% by mass, an oil content of less than 6% by mass, a sucrose content of less than 8% by mass and a brightness L* of greater than 70. The taste of the protein preparation is neutral, it has a light colour and is of high quality, so that it is suitable for food applications, such as emulsions and baked good, that are demanding in terms of colour and taste.

Abstract: The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloids or polycarbohydrates. The present invention further provides food products comprising the egg replacement composition. The food products of the present invention have organoleptic properties similar to those of a natural egg.

Abstract: The present invention relates to a texturized-protein food ingredient in which an algae-derived protein raw material is used, the food ingredient having exceptional color, aroma, and mouthfeel. This texturized-protein food ingredient is characterized by containing a texturized protein obtained by texturizing a raw material mixture including (a) an algae-derived protein raw material and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass % or greater. Combining (a) the algae-derived protein raw material and (b) the protein raw material that is different from (a) and that has a protein content of 70 mass % or greater, as protein raw materials, makes it possible to obtain a texturized protein having exceptional expansion properties.

Abstract: This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.

Abstract: The present disclosure provides a feed additive for domesticated animals that is capable of stimulating muscle function and health and increasing feed performance, as well as associated methods for promoting muscle function and health, promoting growth, and zootechnical performance in domesticated animals. The animal feed additive provided contains Ribes alpinum, or an extract thereof. The animal feed additive provided also contains marrubiin, related compounds or biologically acceptable salts thereof, and in some embodiments Total Lignans standardized in the contents of Furoguaiacin-like compounds and Guaiacin-like compounds. The present disclosure also describes methods for improving muscle function and health via the dietary inclusion of Ribes alpinum, or an extract thereof, and improving growth via the dietary inclusion of marrubiin, related compounds or biologically acceptable salts thereof, or Total Lignans standardized in Furoguaiacin-like compounds and Guaiacin-like compounds.

Abstract: A feed additive is provided for adding to a ruminant feedstock, the feed additive comprising a dried, powdered mixture of at least two macroalgae selected from the group consisting of ocean farm-grown Egregia menziesii, Neoagarum fimbriatum, Saccharina latissimi, Alaria marginate, Macrocystis pyrifera, Hedophyllum sessile, Callophyllis species, Opuntiella californica, Sarcodiotheca gaudichaudii, and Mazzaella splendins. A method of manufacturing the feed additive is also provided as is use of the feed additive.

Abstract: A livestock food product that includes at least one or more plant-based agricultural feeds containing at least one or more plant residues of at least one or more noxious and/or invasive plants. The one or more residues containing no more than 10% of the naturally occurring amount, by weight, of at least one noxious compound that was present in the one or more noxious and/or invasive plants, the naturally occurring amount being the amount of the at least one noxious compound that was present in the noxious and/or original plants while they were alive. The one or more noxious and/or invasive plants including at least one of hemp, tumbleweed, sagebrush, or cheat grass. These plants fibers contain valuable nutrients and flourish under semiarid conditions in abundance. Proper harvesting techniques, bioprocessing can make these plant valuable resources available to mankind environmentally and economically.

Abstract: The present invention relates to an immunoglobulin A (IgA) production promoting agent and a feed composition for promoting IgA production, comprising difructose anhydride III, and a method for promoting IgA production using the same.

Abstract: The present disclosure provides systems and methods for treatment of substrates—such as foodstuffs—with a high pH composition and an oxidizer. These systems and methods give rise to enhanced disinfection performance.

Abstract: The present disclosure relates to food colouring agents. In particular, the disclosure relates to the use of linear tetrapyrrole-containing compounds, such as phycobiliproteins, for example, phycoerythrin, as colouring agents and/or metal ion carriers for the use in food products, such as in meat mimetic and meat replacement foods, and as ingredients therefor. The disclosure also relates to food products, such as meat mimetic and meat replacement food products, and ingredients therefor, comprising said colouring agents and/or metal carriers.

Abstract: The present disclosure generally relates, in certain aspects to cultivated meat and other cultivated animal-derived products. In some embodiments, the cultivated meat product comprises a fat replica, muscle replica, and a cell lysate. e.g., forming a tissue mass. The muscle replica may comprise microcarriers and non-human muscle cells. The fat replica may comprise a fat emulsion and non-human blood plasma. The lysate may comprise a lysate of non-human red blood cells. In some cases, these may form a cultivated meat product, for example, a ground beef replica. Other embodiments are generally directed to methods of making or using such fat replicas, the microcarriers, or the cultivated meat products, kits involving these, or the like.

Abstract: An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

Abstract: A method of making dried egg product utilizing cooked eggs includes a mixing step, a drying step, and at least one transporting step. In the mixing step, an amount of cooked eggs is mixed with an amount of liquid egg to create a mixture. In the drying step, at least one item selected from the group consisting of the mixture and a homogeneous mixture created from the mixture are dried to create the dried egg product. In the at least one transporting step, the mixture is transported from the mixing step to the drying step. The mixture is less viscous than the amount of cooked eggs to facilitate transporting from the mixing step to the drying step. The mixture is not processed through a filter or membrane for removing water.

Abstract: There is provided a scrambled-egg-like food product capable of reproducing a scrambled egg that has well-balanced softness and elasticity and has a smooth texture with a soft-boiled taste, and a cooked-egg-like food product using it. A scrambled-egg-like food product according to the present invention contains a gelled product and a fluid composition. The gelled product includes one or more plant-based milks selected from soy milk, oat milk, and almond milk, and alginic acid and/or a salt thereof. The fluid composition includes the plant-based milk.

Abstract: The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a hydrolyzed coconut product and to a process to prepare such a product. The hydrolyzed coconut product may be prepared by a process comprising an enzymatic hydrolysis of coconut kernels and the liquefaction of the coconut kernels. The process of the present invention comprises the steps of enzymatically hydrolyzing grated coconut kernels; liquefying the coconut kernels; and spray drying the hydrolyzed and liquefied coconut kernels. Advantageously, the subject matter of the present invention allows it, for example, to use unprocessed coconut kernels rather than coconut milk and coconut flour to prepare the hydrolyzed coconut product.

Abstract: Edible formulations and methods of production thereof, various edible formulations including: (a) sweetener particles containing at least one of a sweetener carbohydrate and a sweetener polyol; and (b) a first protein disposed within the sweetener particles, the first protein including at least one of a vegetable protein and an egg protein; wherein a weight-to-weight ratio of the first protein to the sweetener within the sweetener particles is within a range of 0.02% to 0.7%; and wherein the sweetener within the sweetener particles is predominantly crystalline.

Abstract: A flavour delivery system is provided. Methods for making the flavour delivery product and the consumables containing the food delivery product are also disclosed. The consumable may be a plant-based meat analogue that closely mimics the flavour, aroma and mouthfeel of animal-based protein products over the entire chewing experience.

Abstract: Disclosed embodiments provide a substrate that can be used to apply an oil-based seasoning mixture on to a cooking surface in order to season food and to prevent the food from burning at a variety of cooking temperatures. The substrate includes a felt that is constructed with a matted fabric. The felt allows for absorption of liquid solutions into the matted fabric and for the transfer of these liquid solutions from the matted fabric onto a cooking surface. The substrate further includes an oil-based seasoning mixture that is infused into the matted fabric of the felt. The oil-based seasoning mixture includes an oil that is selected based on its smoke point. Further, the oil-based seasoning mixture includes seasonings that are infused into the oil.

Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: The present invention relates to a use of octenylsuccinyl anhydride substituted starch (OSA starch) for increasing the dry weight content and/or the fat content of a liquid composition that is subjected to a spray-drying step, and also to a process for preparing powders. The present invention enables the spray-drying of emulsions that contain a high amount of fat. The present invention also relates to the powder products obtainable by the process and nutritional products such as an infant milk powder, grow up milk, toddler milk or as a medical nutritional product that can be formulated therewith.

Abstract: The present disclosure related to encapsulated anaerobic probiotics, methods of encapsulation, food compositions and foodstuff. The present invention is useful in the food industry and allows the maintenance of viable anaerobic bacteria in food products and/or food supplements even if stored in aerobic conditions without refrigeration.

Abstract: The invention relates to a nutritional composition, comprising, per 100 kcal, —about 5 to 25.0 g of proteinaceous matter, of which —about 5 to 24.9 g of proteinaceous matter derived from milk; wherein —the serine content is at least about 7 wt. %, based on the weight of the proteinaceous matter, and wherein —the glycine content of the nutritional composition is between 5 and 30 wt. %, preferably between 5 and 20 wt. %, more preferably between 5 and 15 wt. % based on the weight of the proteinaceous matter.

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: Disclosed herein is a device for roasting coffee beans. The device for roasting coffee beans includes: a driving body configured such that a motor-driven fan and electric control devices are installed therein; a roasting part mounted over the driving body, and configured to roast coffee beans using the flow of heated air; and a lid part mounted over the roasting part, and configured to receive coffee beans. The roasting part includes upper and lower containers, an air circulation tube, a heater unit, a turbo-fan, and a heated air guide plate. The device further includes a double heat-resistant container. The double heat-resistant container is formed in a double structure including an outer glass and an inner glass, and a space for maintaining a predetermined interval is provided between the outer glass and the inner glass.

Abstract: The invention relates to an apparatus (1) and to a method for roasting coffee. The apparatus (1) comprises: a chamber (10) in which coffee beans can be received for roasting; a device (80) for roasting the coffee beans received in the chamber (10); a control unit configured to control the device (80), and one or more sensors (100) arranged to detect a condition of the air (200) that surrounds the apparatus (1). The control unit is configured to control the device (80) based on the detected condition.

Abstract: The invention relates to a system and process for producing a spiral food product on a skewer, such as twister potato. The system thereto comprising a clamping element for clamping the food product, a guiding structure for guiding a skewer towards the centre region of the clamped food product, a pusher for pushing the skewer away from the guiding structure such that the skewer pierces the food product and a rotatable knife for cutting the food product in a spiral manner.

Abstract: The present invention relates to a foodstuff comprising a food coating on its exterior surface, wherein said food coating comprises i) between 50% and 95% of a nut paste or legume paste; ii) between 1% and 30% of a liquid oil, wherein said liquid oil is not from the same source as the paste; and iii) between 5% and 30% of a flour; and wherein the food coating does not comprise palm oil, and wherein between 5 to 100% of the foodstuff exterior surface is in direct contact with the food coating.

Abstract: A preparation method for a diet-reducing capsule containing multi-nutrient microspheres and a resulting product, relating to the field of food biotechnology, are provided. The diet-reducing capsule includes a porous capsule shell, multi-nutrient microspheres and a matrix gel containing the multi-nutrient microspheres. The porous capsule shell is prepared by using a laser punching technology. The multi-nutrient microsphere is a miniature container which is formed by taking probiotics as a core material and taking a freeze-drying protective agent, a natural polymer material embedded with vitamins, minerals and prebiotics and an enteric coating material as a wall material. The matrix gel for the microspheres is biomimetic cellulose superabsorbent gel.

Abstract: Provided is a tobacco sheet for a non-combustion heating flavor inhaler, the tobacco sheet including a fibrous material.

Abstract: Provided is a flavor molded body for a non-combustion heating type flavor inhaler, the flavor molded body having less surface stickiness. A method for producing the flavor molded body for a non-combustion heating type flavor inhaler comprises: a step of mixing a tobacco powder raw material having a mean particle diameter of no greater than 300 ?m, a material having a melting point of 30-200° C., and an alcohol having 2 to 7 carbon atoms, to form a mixture; a step of compressively molding the mixture to form a compression molded product; a step of heating the compression molded product to at least the melting point of the material; and a step of impregnating the heated compression molded product with an aerosol source.

Abstract: There is provided an aerosol-forming substrate comprising, on a dry weight basis: between 10 and 90 wt % thermally conductive particles, each thermally conductive particle of the thermally conductive particles having a thermal conductivity of at least 1 W/(mK) in at least one direction at 25 degrees Celsius; between 7 and 60 wt % of an aerosol former; between 2 and 20 wt % of fibres; and between 2 and 10 wt % of a binder. The aerosol-forming substrate has a thermal conductivity of at least 0.22 W/(mK) in at least one direction at 25 degrees Celsius. There is also provided an aerosol-generating article comprising the aerosol-forming substrate and a method of forming the aerosol-forming substrate.