Abstract: The present algae extracts are used for biocontrol of insects Specifically, the present extracts are obtained from Cystoseria muricatum using a polysolvent system. Once obtained, the extracts can be applied to plants to repel insects and/or to facilitate fertilization of the plants.

Abstract: The present algae extracts are used for biocontrol of insects. Specifically, the present extracts are obtained from Cystoseira muricatum using a polysolvent system. Once obtained, the extracts can be applied to plants to repel insects and/or to facilitate fertilization of the plants.

Abstract: The present algae extracts are used for biocontrol of insects. Specifically, the present extracts are obtained from Cystoseria muricatum using a polysolvent system. Once obtained, the extracts can be applied to plants to repel insects and/or to facilitate fertilization of the plants.

Abstract: The present disclosure provides agricultural compositions for use in improving one or more growing parameters, production parameters, and/or biostimulant parameters of a host plant, e.g., an agricultural crop. The agricultural compositions comprise the cell free supernatant of a microbial culture along with microalgae-derived components and/or mycorrhizal fungi.

Abstract: The present invention relates to the use of a Distillers' Dried Grains with Solubles (DDGS) as a biopesticide and/or biostimulant in agriculture.

Abstract: A bread machine can include a housing, a bread container, a motor, and an electromagnetic locking mechanism. The bread container can be removably disposed within the housing. The bread container can include a paddle disposed within the bread container and a magnetic plate disposed on an exterior of the bread container. The motor can be disposed in the housing and configured to rotate the paddle within the bread container. The electromagnetic locking mechanism can be disposed within the housing and can include an electromagnet. The electromagnet can be configured to selectively engage and disengage the bread container. The electromagnet can be disposed within the housing to correspond with the magnetic plate of the bread container. A method of securing a bread machine for use is also provided.

Abstract: The present invention provides a novel combination of plant-based food groups in order to create a plant-based complete protein product that delivers an adequate proportion of all nine essential amino acids. A complete protein, often provided through animal-based food products, contains an adequate proportion of each of the nine essential amino acids. The present invention provides a novel combination of legumes and grains to create a plant-based complete protein product which can be further combined with additional ingredients to form a consumable dough containing plant-based complete protein.

Abstract: Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

Abstract: A robot gripper that takes stacked patties and moves them to a package element or packing container.

Abstract: The invention relates to a system for processing a slaughtered poultry carcass part at least comprising a back portion and legs, comprising a conveyor for moving the carcass part, suspended, in a conveying direction, and comprising a groin skin cutting device for cutting groin skin while the carcass part is moved past said cutting device, comprising a cutter having an elongate base portion having a cutting edge, a puncturing tip at an upstream end of the cutter, the cutter positioned and configured such that, the puncturing tip punctures groin skin upon movement of the carcass part in the conveying direction thereby creating a puncture hole so that the cutter enters underneath the groin skin, wherein the groin skin is cut by the cutting edge making a cut through the groin skin starting from the puncture hole, as a result of the continued movement of the carcass part.

Abstract: A produce treatment system includes a treatment chamber that includes an inlet. The produce treatment system also includes one or more temperature sensors mounted within the treatment chamber. The one or more temperature sensors generate one or more temperature readings. The produce treatment system also includes a steam generator. A processor of a computing system controls delivery of steam from the steam generator to the inlet of the treatment chamber based at least in part on the one or more generated temperature readings.

Abstract: The invention herein relates to a very effective compound and method of use for a seamless lamination between cooled surfaces of multiple layers of pasta filata cheese wherein the end result between said laminated cooled surfaces is a continuous mass of cheese with a consistent and non-perceptible change in texture between the cheese ribbons at the location of lamination. The results from this process are a visibly consistent protein structure and cheese mass texture throughout and between the cheese ribbons and the location of lamination.

Abstract: Disclosed herein are plant-based cheese-style compositions and products comprising an insoluble fiber component and having improved textural properties. Also disclosed herein are methods of making such plant-based cheese-style compositions and products. In some embodiments, disclosed compositions comprise combinations of insoluble fibers, starches, oils, vegan cultured bases, and/or gums for overall texture improvement.

Abstract: Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in coating or enrobing for bakery, confectionary, and/or moulding applications; use of the vegetable fat mixture in fillings, such as bakery fillings and confectionary fillings; or use of the vegetable fat mixture for chocolate or chocolate-like coating; and an edible application product comprising the vegetable fat composition or the vegetable fat mixture.

Abstract: A preparation method of coffee cherry tea is provided, including following steps: taking ripe and full fresh coffee berries, washing, draining and peeling the fresh coffee berries to obtain coffee peels; drying the coffee peels immediately until a moisture content is in a range of 20% to 30% to obtain dried coffee peels; fermenting the dried coffee peels for a range of 2 days to 3 days to obtain fermentation products; and baking the fermentation products for a range of 3 minutes to 4 minutes under a temperature in a range of 100 Celsius degree (° C.) to 180° C. to obtain the coffee cherry tea. The coffee cherry tea obtained by the preparation method has a mellow and sweet taste, which effectively solves the problem of sour and astringent taste of the existing coffee cherry tea.

Abstract: A moulded tea composition is provided. The moulded tea composition is prepared from microbial cellulose as a binder and dehydrated plant material. The microbial cellulose may be kombucha membrane and the dehydrated plant material may be tealeaves. The moulded tea composition may include other ingredients and such ingredients may include probiotics and extracts. A method for preparing the moulded tea composition is also provided.

Abstract: The invention pertains to a novel method for enhancing clarity and reducing the acidity of brewed coffee beverages. By incorporating potassium bicarbonate into either 1) roasted coffee beans (whole or ground) or 2) instant coffee granules, or 3) by providing potassium bicarbonate mixed with a carrier which can be added directly to brewed coffee, the turbidity of the resulting brewed coffee is significantly decreased, thereby improving its visual appeal. Additionally, the acidity of the brewed coffee is lowered, making it more palatable and potentially alleviating gastrointestinal discomfort often associated with acidic beverages. The process allows for customization based on the desired strength of the coffee and the chosen brewing method. This innovation presents a promising solution to enhance the overall quality and consumer satisfaction of coffee products.

Abstract: The present invention provides a snack food with a bar-like body and a food portion that comprises at least one type of chopped nuts, chopped grains, and chopped dried fruit wrapped at one end of the bar-like body. The food portion is bound into a solid body by means of a food binder. A nut food is applied to a bar-like body to manufacture the food into a lollipop shape, and the food portion can be stably fixed on the bar-like body by means of a special structure of a fixing end of the bar-like body. The proportions of the nuts, grains, and/or fruit in the present invention is greater than half of the weight of the food portion; thus, the food has rich nutrition, does not cause excess sugar intake, and is a snack food suitable for consumers of all ages.

Abstract: A pump assembly includes a diaphragm pump having a diaphragm extending across a chamber to define a gas chamber on a first side of the diaphragm and a mixture receiving chamber on a second, opposite side of the diaphragm. A shaft extends through the diaphragm and moves therewith between a default position and an extended position. The mixture receiving chamber is configured to receive liquid mixture via a mixture inlet and pass mixture to a pressure chamber via a mixture outlet. The gas chamber has an inlet port receiving gas of a desired pressure and an outlet port. The shaft seals between the inlet port and the outlet port until the diaphragm and shaft are in the extended position at which time gas in the gas chamber passes from the gas chamber to the pressure chamber. The pressure chamber has a pressure outlet configured to deliver a pressurized liquid mixture and gas to a freezing chamber.

Abstract: A clean in place assembly for a soft serve ice cream dispenser includes an ice cream dispenser. A clean in place system having a water tank including a heater disposed therein is attached to the ice cream dispenser. A control interface is disposed on the tank. The control interface is connected to operating circuitry of the ice cream dispenser. A nozzle of the ice cream dispenser is formed of a conductive metal material and includes a notch formed therein circumferentially about a portion of the nozzle and includes radiused surfaces that extend to portions of the nozzle that house O-rings.

Abstract: Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

Abstract: A method for manufacturing a food product from yeast and a yeast based food product is provided. The method comprises thermo-mechanically processing a mixture comprising a liquid yeast and a secondary protein ingredient utilizing a temperature of at least 90 degrees Celsius and at an elevated pressure of at least 8 bar to form the food product. The mixture comprises a range of 40% to 80% of the liquid yeast based on the total weight of the mixture and a ribonucleic acid content in the food product is less than 4% of the dry protein weight of the food product.

Abstract: The present disclosure provides food supplements comprising proteases that can digest a variety of food proteins to enhance their protein bioavailability in the gut.

Abstract: Provided are a plant-based fibrous base material in which any unpleasant odor is suppressed, and a product containing a replica meat obtained by processing said base material. The plant-based textured base material contains a plant-protein-containing fibrous structure, linoleic acid and linolenic acid in an amount of no more than 25 mg/dry weight base material (g) in total, phospholipids in an amount of at least 0.5 mg/dry weight base material (g), and protein in an amount of no more than 540 mg/base material dry weight (g). The base material preferably has stress in an amount of at least 0.7×105 Pa.

Abstract: The present invention relates to a process for making an animal feedstuff composition from a crop comprising Beta vulgaris plants or parts thereof and the animal feedstuff composition made by said process. Further, the invention encompasses a process for producing an enriched milk preferably containing a higher nutrient content, and a system for managing throughput in a production facility for processing a sugar-containing crop material.

Abstract: The present disclosure relates to a dry chloroplast composition comprising chloroplasts isolated from Fabaceae family plants. The composition has a moisture content of less than about 8%. The composition has at least one ratio chosen from: a ratio of chlorophyll/fructose 1,6-biphosphatase (FBPP) of about 50 to about 130, the ratio of chlorophyll/FBPP being chlorophyll ? in ? ( mg / g ) FBPP ? in ? ( intensity / mg ? powder ) × 1 ? 0 ? 0 ? 0 ? 0 ? 0 ? 0 ? 0 , ?The FBPP intensity being measured by immunoblot, a ratio of Rubisco/chlorophyll of about 25 to about 65, the ratio of Rubisco/chlorophyll being ( R ? u ? bisco ? in ? intensity c ? h ? l ? o ? r ? o ? phyll ? in ? ( mg / g ) ) / 1000 , ?wherein the Rubisco intensity being measured by immunoblot, a ratio of Rubisco/chlorophyll of about 2.5 ng/mg to about 6.

Abstract: Pennycress seed, seed lots, and seed meal having reduced fiber content and improved suitability for use in producing animal feed are provided.

Abstract: The present disclosure relates to the field of pet foods, and provides a composite nutritional freeze-dried snack containing a bacteriophage and a preparation method and a use thereof. The composite nutritional freeze-dried snack includes a nutritional mixture and an egg. A nutrition proportion provided by each plant extract in the composite nutritional freeze-dried snack provided by the present disclosure can achieve the effects of promoting growth of dogs and cats, resisting oxidation, strengthening immunity, resisting respiratory system infection, preventing pets from infection with pathogens and the like. Therefore, the composite nutritional freeze-dried snack has a good market prospect.

Abstract: Provided is a method for feeding invertebrates or aquaculture organisms comprising: #providing a non-pollen composition comprising a nutritionally effective amount of isofucosterol, fucosterol or a mixture thereof; and #administering the non-pollen composition to invertebrates.

Abstract: Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity. By one approach, the concentrated liquid flavorings are intended to provide flavor to a beverage, such as coffee, tea, milk, or other savory beverage. The concentrated liquid flavorings may be provided in a convenient portable and dosable format that can be easily used by a consumer to provide the desired flavor and amount of flavor to a beverage.

Abstract: Provided herein are methods for producing clarified and/or fined vegan beverage compositions and compositions for producing the same.

Abstract: A method and apparatus as disclosed in the present disclosure may provide supercooling functionality for a wide range of perishable items. Supercooling may be accomplished by using at least one of magnetic fields, electric fields, displacement current, or a combination thereof. Supercooling of the perishable items may be accomplished by selecting specific parameters (e.g., power amplitudes, waveforms, frequencies, and duty cycles) of the least one of magnetic fields, electric fields, or displacement current to drive the electronics that create these energies. Different perishable items may require different combinations of these parameters to achieve optimal supercooling effects. Different combinations of the parameters may be applied to different perishable items so that different type of perishable items can be supercooled concurrently or simultaneously. Further, the different combinations of the parameters may be applied at any time relative to one another.

Abstract: A composite article is provided herein. The composite article includes a source layer and an activation layer overlying the source layer. The source layer includes a nitric oxide precursor and the activation layer includes a thiol-containing compound. The nitric oxide precursor and the thiol-containing compound are capable of reacting in the presence of a solvent to form nitric oxide.

Abstract: Provided are foodstuff treatment systems that are convertible between a processing mode in which foodstuffs are processed (e.g., disinfected) and a clean-in-place mode in which the system operates to clean material (e.g., biological buildup) that has accumulated within the system.

Abstract: The method may include retrieving a first cooking profile associated with the first food item, wherein the first cooking profile comprises at least one first temperature set point and at least one first time period. The method may also include controlling a temperature of the grill to the first cooking profile. The method may further include retrieving a second cooking profile associated with a second food item, wherein the second cooking profile comprises at least one second temperature set point and at least one second time period. The method may also include combining the first cooking profile and the second cooking profile to form a hybrid cooking profile comprising at least one third temperature set point and at least one third time period. The method may further include controlling the grill to the hybrid cooking profile after beginning the second cooking session.

Abstract: A method for preparing a plant derived product or a process intermediate or a process input, the method comprising the steps of providing a plant derived starting material, subjecting the starting material to a forward osmosis step against a draw solution so as to produce a plant material concentrate, and subjecting the draw solution to a water removal step. The water removal step may include further forward osmosis in combination with an evaporator system.

Abstract: A protein free vegetable whipping cream comprising a vegetable fat, an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose.

Abstract: A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough?pressing of dough wrapper?preparation of dumpling wrapper?preparation of stuffing?kneading of dumpling?pre-cooking?canning?sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.

Abstract: The invention relates to a method of making an egg analogue powder, said method comprising heating a legume flour or legume protein concentrate to a temperature between 100 to 140° C., preferably to about 120° C., wherein the legume flour is preferably a soybean flour, and wherein the legume flour or legume protein concentrate after the heating step has a) a loss factor (tan ?) of between 0.1 and 0.2, a G? of between 2000 to 8000 Pa, and a G? of between 400 and 1500 Pa when measured at 8 wt % protein concentration, at a frequency of 1 Hz, strain of 0.5% and at 30° C. after heating a dispersion of the heated legume flour or legume protein concentrate to at least 95° C.; and b) a moisture content lower than 2.5%; and c) a water activity (aw) less than 0.6.

Abstract: Cultivated seafood muscle cells are produced through a process that first isolates culture initiating cells from tissue using mechanical and enzymatic means and then expanding their number over time in culture. Methods for enhancing yield of seafood muscle cells are used for manufacturing a seafood product.

Abstract: The present invention concerns a potato protein composition comprising: patatin; and optionally insoluble fibers from potato and/or other potato proteins, wherein the protein, preferably the potato protein, has an aqueous solubility at pH=7.0 and 20° C. of at least 60%, and wherein the composition has an acetylcholinesterase (ACE) activity of less than 30 U/g, based on the dry weight of the protein, preferably the potato protein. The present invention further concerns a composition comprising fat or oil comprising at least one fatty acid group having 14 carbon atoms or less, and the said potato protein composition.

Abstract: The present application investigates a new flavor modulating compound having a flavor modulating effect in Korean food which is based on fermentation techniques, and thus shows excellent effects of modulating the flavor of food.

Abstract: A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

Abstract: Described herein is a method for producing an extruded particle including an encapsulated flavor oil, including the steps of providing a raw material composition including starch, water, flavor oil, and an enzyme capable of hydrolyzing starch, and extruding the mixture to form an extruded particle including an encapsulated flavor oil. Also described herein is an extruded particle obtained by the method.

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 present disclosure provides a binding food including cellulose ether and insoluble dietary fiber.

Abstract: A composition for improving vision selected from more than one of uncorrected vision, corrected vision, and practical vision, containing a component (A) or the component (A) and a component (B). The component (A) is selected from at least one of Astaxanthin (ASX) or an ester of the Astaxanthin; and the component (B) is Vitamin E (VE).

Abstract: The invention relates to a dietary fiber preparation and to a method for producing same. The dietary fiber preparation is produced from the flesh of macauba fruit and has a dietary fiber content of more than 25% by mass, preferably more than 30% by mass, a fat content of less than 20% by mass, preferably less than 10% by mass, a water content of less than 20% by mass, preferably less than 15% by mass, and a bright colour having an L* value, measured by CIE-L*a*b* colourimetry, of more than 84, preferably more than 90. The preparation is characterized in that the alcohol-water-soluble substance content in the dietary fiber preparation is less than 40% relative to the mass of the preparation. The preparation has good technofunctional and sensory properties, is suitable for foodstuffs, cosmetics, pet food and technical applications and can be produced at low cost and without chemical modification.

Abstract: A fruit sorting apparatus and method are provided. The fruit sorting apparatus includes: a control unit, a conveying assembly, a detection assembly, fruit cups, a plurality of fixing assemblies and a plurality of detection units, wherein the control unit is configured to receive a plurality of pieces of detection information, and match detection information corresponding to a fruit cup of the in-place signal according to a running speed of the conveying assembly, a starting point time of an in-place signal, the distance between the detection unit and the detection assembly and time information of the detection information.

Abstract: A system (11) includes: (a) a tray (44), for placing thereon a sample including a first flowable-matter substrate (FMS) (69), (b) a printing assembly (22), to print image, made from edible substance, on a second FMS layer (68) formed on first FMS (69), (c) an axis mechanism (10), to mechanically support tray (44) and control a distance (41) between the sample and printing assembly (22) by moving tray (44) with the sample along an axis, (d) a support member (55, 56), coupled to the printing assembly (22) to mechanically support the printing assembly (22), and (e) vibration dampers (37, 45, 111), placed between (i) the printing assembly (22) and (11) at least one of the axis mechanism (10), tray (44) and the sample, and configured to suppress vibrations between (i) at least one of the printing assembly (22), the axis mechanism (10) and the tray (44), and (ii) the sample.