Abstract: The present invention relates to compositions and methods related to controlling arthropods. Embodiments of the invention include compositions for controlling an arthropod, which can include one or more plant essential oils and methods for using these compositions. The plant essential oils, when combined, can have a synergistic effect.

Abstract: A conveyor tunnel oven incorporating a main baking chamber having a longitudinal end wall and an oppositely longitudinal end wall; and food item intake and output ports respectively opening the main baking chamber at the longitudinal and oppositely longitudinal end walls; the conveyor tunnel oven further incorporating a food conveyor extending through the ports and the main baking chamber; conveyor tunnel oven further incorporating an auxiliary baking chamber and mounting plate combination attached to the main baking chamber, the mounting plate positioning the auxiliary baking chamber over a conveyor end selected from the group consisting of the food conveyor's longitudinal end and the food conveyor's oppositely longitudinal end.

Abstract: Baking assist apparatus has a passive resistance band formed of a continuous, thin-walled, flexible, elongate web element formed of a heat resistant material. An outward-facing surface of the web element is configured for positioning against an inward-facing surface of a wall of an unbaked pie crust so as to impart thereto a manually applied compressive force causing compression of the pie crust wall against a pie pan rigid peripheral wall such that the pie crust wall adopts the shape thereof and so as to adopt a selected thickness; and one or both edges of the web element are configured for impressing into a surface of the unbaked pie crust juxtaposed to the pie crust wall so as to assist in anchoring the web element and fixating the pie crust dough wall so as resist deformation during baking.

Abstract: A movable pressing device for preparing dough filled with toppings. The device includes a base, a pivoting mechanism that is fixed to the base and a pressing plate operatively engaged with the pivoting mechanism. The pressing plate is horizontally and vertically movable with respect to the base with the pivoting mechanism. The pressing plate includes an outer edge portion that extends around the pressing plate, the outer edge portion comprises a jagged pattern along a bottom surface thereof, the pressing plate further comprises a central portion of the bottom surface of the pressing plate that extends radially inboard of the outer edge portion and through a center of the pressing plate. The central portion is upwardly recessed above the jagged pattern of the outer edge portion.

Abstract: A refrigerated or frozen place-and-bake cake product is described that includes an uncooked dough that has handling characteristics that allow for convenient placement on a baking sheet for baking, yet also results in a cake-like texture upon baking. The uncooked dough includes a particular combination of wheat flour and corn flour, pregelatinized starch and/or a fruit or vegetable puree or mash, a gum component that includes xanthan gum and at least one other gum, sucrose, egg solids, dairy solids, and a leavening system.

Abstract: A method is provided for processing a quantity of hemp flower that may include steps of: milling the hemp flower to produce a milled hemp flower; heating the milled hemp flower in an oven; combining the milled, heated hemp flower with a powder substance that includes a coconut powder; and stirring together the milled, heated hemp flower and the powder substance. The method may further include that the powder substance includes yuca root and/or acacia fiber. The method may further include placing the milled hemp flower on a pan to a depth of not more than about 1.5-inches and then baking the milled hemp flower in the oven for about 30 minutes, then removing from the oven and stirring the milled hemp flower and returning the pan and the milled hemp flower to the oven for additional baking for about 20 minutes. The method may further include a step of combining the milled hemp flower with kief.

Abstract: The disclosure relates to a series of independent human-induced non-transgenic mutations found at one or more of the Lip1 genes of a plant; plants having these mutations in one or more of their Lip1 genes; and a method of creating and finding similar and/or additional mutations of Lip1 by screening pooled and/or individual plants. The plants disclosed herein exhibit decreased lipase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the plants disclosed herein exhibit increased hydrolytic and oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.

Abstract: A process of freezing banana leaves that preserves their appearance, quality, and freshness without compromising their safety. The process has been developed to facilitate the freezing of the banana leaf without altering its composition and making it resistant to transportation without damaging the quality of the food. The process represents a significant step in preserving food safely and efficiently.

Abstract: A process for preparing a food product comprises providing or receiving a plurality of food pieces of a food material having an initial moisture content, optionally enzyme treating the food pieces with an effective amount of at least one starch-degrading enzyme to provide enzyme-treated food pieces, optionally blanching the enzyme-treated food pieces to deactivate the starch-degrading enzyme to provide blanched food pieces, and reducing moisture of the food pieces, the enzyme-treated food pieces, or the blanched food pieces via air drying from the initial moisture content to reduced overall moisture content that is lower than the initial moisture content, to provide moisture-reduced food pieces.

Abstract: Provided herein are compositions and methods for producing fermented plant-based compositions, e.g., fermented dairy alternative food products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus, useful for producing a ratio of acetaldehyde content to diacetyl content that produces a cream flavor in fermented plant-based compositions. In some embodiments, the bacteria, e.g., Lacticaseibacillus rhamnosus, decreases acetaldehyde content and/or increases diacetyl content in the fermented plant-based composition. Fermented plant-based compositions, including stored fermented plant-based compositions, produced according to the methods described herein are provided. Also provided are methods for identifying bacteria useful for producing fermented plant-based compositions having cream flavor.

Abstract: A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

Abstract: The present disclosure presents compositions and methods for improving cognitive function and/or alertness of a human. In one embodiment, a method comprises: administering to the human in need of an improved condition an edible composition, wherein the composition comprises: caffeine and/or a derivative thereof; and a polyphenol, wherein the composition has a weight ratio of the total polyphenol to the total caffeine from about 1:10 to about 10:1. In some embodiments, the polyphenol is a chlorogenic acid (CGA).

Abstract: A concentrated coffee in single-serving container product and a method for manufacturing the product. An accommodation part of the container is filled with a concentrated coffee liquid. An opening of the accommodation part is sealed with a peelable lid material. The method includes blending a concentrated coffee liquid and a stabilizer, homogenizing the concentrated coffee liquid after the blending, a primary sterilization of the concentrated coffee liquid after the homogenizing, filling the accommodation part with the concentrated coffee liquid after the primary sterilization and sealing of the opening with the lid material, and a secondary sterilization of the concentrated coffee in single-serving container after the filling. In the filling step, a space other than that filled by the concentrated coffee liquid in the accommodation part is filled with an inert gas.

Abstract: An another object of the present invention is to provide a method capable of easily producing a ground processed food material. The ground processed food material of cacao and/or cacao processed product of the present invention is characterized in that the material is an extruder-processed ground product of cacao and/or cacao processed product, wherein the content of general bacteria contained in the extruder-processed ground product is 3,000/g or less. Further, in a preferred embodiment of the ground processed food material of cacao and/or cacao processed product of the present invention, the average particle size of the non-oil and fat components of the extruder processed ground product is in the range of 100 to 300 ?m.

Abstract: A device for processing a product mass, including a container for receiving the product mass, at least one product mass processing tool in the container, which is provided to act on the product mass, and at least one sensor means having a dielectric sensor, wherein the sensor means is arranged and formed in such a way that dielectric properties of the product mass can be detected continuously or at least temporarily by means of the dielectric sensor in an environment of the dielectric sensor. The invention further relates to a method for processing a product mass, in particular by means of a device of this type.

Abstract: A confection comprises a main body, which is in a spherical shape and hollow, wherein the main body includes a first outer shell portion in a first color and a second outer shell portion in a second color, which is different from the first color, and in a connecting portion, the first outer shell portion and the second outer shell portion are connected to each other so that an outer peripheral surface thereof has no step

Abstract: The object of the present invention is to provide a manufacturing technique with which it is possible to improve various properties (particularly properties such as stress, water retention properties, syneresis-suppressing properties, or digestive properties of a fermented food or beverage itself, or properties for shortening the fermentation time during production of a fermented food or beverage) relating to a fermented food or beverage using a plant-protein ingredient. In the production of a fermented food or beverage using a plant-protein ingredient, a plant-cell-wall-derived polysaccharide and a multicopper oxidase are caused to act, thereby improving various properties relating to the fermented food or beverage.

Abstract: Provided herein are compositions with enhanced protein content, protein compositions with improved functionality, and methods for the preparation thereof.

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

Abstract: A meat analogue composition comprising from 2.0% to 20.0% by weight of a fat composition; from 5.0% to 30.0% by weight of a non-animal protein; from 30.0% to 70.0% by weight of water; from 0.01% to 5% by weight of one or more colourants; and from 0.005% to 5% by weight of one or more alkali ingredients.

Abstract: A system and method for producing a composition comprising plant derived polypeptides, and at least one enzyme capable of crosslinking said plant derived polypeptides. The composition comprising a porous plant protein matrix comprising crosslinked plant derived polypeptides, and at least one enzyme capable of catalyzing amino acid oxidation and/or at least one enzyme capable of forming peptide bonds between amino acid residues, wherein the matrix is capable of forming a hydrogel when hydrated.

Abstract: A method of treating a disorder in a veterinary subject is provided. The method comprises administering an effective amount of a preparation comprising ammonia oxidizing microorganisms to the veterinary subject, thereby treating the disorder. Methods of introducing ammonia oxidizing microorganisms in a veterinary subject, treating skin of a veterinary subject, and treating a systemic condition in a veterinary subject are also provided. Related preparations, kits, and devices are also provided.

Abstract: This invention provides for an agglomerated beverage ingredient powder comprising a median particle size (D50) of between 200 and 1000 microns and a density of between 250 and 950 g/l.

Abstract: Provided is a method of producing a processed food, the method including (a) adding a food composition having xanthine oxidase activity to a raw material containing purines.

Abstract: The present invention generally relates to the field of Purification Device, method and system. More particularly, this invention relates to purification of raw food produce using Advanced Oxidation Process & Photolysis that performs on Nanotechnology. The invention reduces the impact of harmful pesticides, insecticides, germs, pathogens, virus, harmful anti-oxidants, heavy metals, etc., while keeping the inherent properties intact.

Abstract: In one embodiment, a method of processing and protecting ingredients in a beverage from the effects of photodegradation is provided. The method may include: providing a red coloured container having light transmission properties between about 630 and 700 nm in wavelength; filling the red coloured container with a beverage including water and at least one of the following beverage ingredients to be preserved: High Fructose Corn Syrup (HFCS), Stevia, Aspartame, Sucralose or any other non-nutritive sweetener; capping and/or sealing the red coloured container; wherein the red coloured container is configured to filter an UV/visible light so as to reduce light degradation of the beverage ingredients.

Abstract: A method for producing a frozen processed cooked rice food is disclosed. This method includes: (A) a step of obtaining processed cooked rice food, wherein the step includes seasoning and/or processing before or after cooking raw material rice; (B) a step of cooling the surface of the processed cooked rice food obtained in step (A) to a temperature in the range of ?1 to 45° C.; (C) a step of loosening the processed cooked rice food while bringing steam into contact with the processed cooked rice food cooled in step (B) to attach water to the processed cooked rice food in an amount of 2 to 10 mass % with respect to the mass of the processed cooked rice food; and (D) a step of freezing the processed cooked rice food obtained in step (C).

Abstract: Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include a thermolabile pink oyster mushroom pink chromogenic protein. The pigment compositions provide a pink and/or red color to a meat substitute composition that transitions to colorless or a brown color after cooking.

Abstract: Provided are millet and food products made from millet having reduced lipase activity. Also provided are nucleic acid sequences, constructs, expression cadettes, markers, primers probes, methods, gene editing tools, and materials useful in producing millet with reduced lipase activity as well as millet food products with reduced rancidity.

Abstract: A pulse-based pasta and a method of manufacturing the pulse based-pasta using a heat and moisture treatment process. The method may comprise hydrating and heating a limited protein pulse fraction to produce a hydrated pulse dough; agglomerating the dough; drying the dough to a moisture content of less than about 10% moisture; rehydrating the dough and cooking the dough to produce a cooked pulse dough; extruding the cooked pulse dough to produce an extruded pasta; and drying the extruded pasta to produce a dried pasta with a moisture content between about 5% to 12.5% by weight. The pulse pasta may comprise a protein of about 11.8% by weight or in a range of 4% to 16%; carbohydrates of about 73% by weight or in a range of 10 73% to 90%; and a moisture of about 10% by weight or in a range of 5% to 12.5%.

Abstract: The present invention is directed to a dry composition for human consumption, the composition comprising: (a) a legume protein; (b) a first hydrocolloid; (c) a second hydrocolloid, wherein the second hydrocolloid is different to the first hydrocolloid; (d) a third hydrocolloid, wherein the third hydrocolloid is different to the first and second hydrocolloids; and (c) a salt. The invention is also directed to corresponding liquid compositions, methods for manufacturing the dry or liquid composition, and use of the same, as well as foodstuffs comprising the same.

Abstract: The present disclosure provides compositions for preparation of egg-like products.

Abstract: The present application provides a laver snack, comprising: seasoned laver; a binder comprising saccharides and a gelling agent; and solid supplementary ingredients. In addition, the present application provides a method for preparing a laver snack, comprising the steps of: mixing a binder in which saccharide and a gelling agent are mixed, seasoned laver, and solid supplementary ingredients; and shaping the mixed resultant product and cooling same.

Abstract: The invention provides a sweetener or flavor modifying composition comprising of Thaumatin and at least one Rebaudioside.

Abstract: Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and X are described. The method includes the step of contacting a steviol glycoside substrate with a biocatalyst protein enzyme comprising UDP-glucosyltransferase, wherein the target steviol glycoside is Rebaudioside X. The highly purified rebaudiosides A, D and X, are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Abstract: Infant formulae with a very low level of arsenic are obtained by selecting the components of the infant formula very carefully. For manufacturing infant formulae that comprise less than 95 parts per billion (ppb) of arsenic, it is preferred to use human milk oligosaccharides (HMOs) that have been isolated from a fermentation brth without using activated carbon in the last purification step. The preferred HMO is 2?-O-fucosyllactose.

Abstract: A synthetic nutritional composition containing a phospholipid and/or a metabolic precursor and/or metabolite thereof for use to promote, support or optimise de novo myelination, in particular the de novo myelination trajectory, and/or brain structure, and/or brain connectivity, and/or intellectual potential and/or cognitive potential, and/or learning potential and/or cognitive functioning in a subject, in particular a formula fed subject.

Abstract: The present invention aims to provide a method for producing a pattern-containing liquid and a system for producing a pattern-containing liquid each having a high flexibility in designing, in liquid, a pattern that can generate any sense such as color vision, taste, flavor, mouthfeel, or texture. The present invention relates to a method for producing a pattern-containing liquid, including discharging, using a position-controllable nozzle, a pattern-forming material in which first micro-sized particles containing a first edible organic substance are dispersed in a first liquid into a second liquid, thereby forming a pattern from the first micro-sized particles.

Abstract: A sauce spreading apparatus according to the present invention includes: a stirring part including a stirring module provided to, by rotating, stir a semi-finished product together with an input seasoning so as to produce a product; an input part provided to move the semi-finished product forward so as to deliver same to the stirring module; and a discharge part provided to move forward the product discharged from the stirring part, so as to provide same to a workbench.

Abstract: A infusion apparatus configured to infuse reagents into plant matter, the infusion apparatus having: a reagent dispenser having at least one reagent: a vaporizer in fluid communication with the reagent dispenser; a vacuum chamber in fluid communication with the vaporizer; a vacuum pump in fluid communication with the vacuum chamber, and an infuser controller in electrical communication with the reagent dispenser, vaporizer, the vacuum chamber and the vacuum pump; wherein flow of each reagent from the reagent dispenser through the vaporizer and into the vacuum chamber is controlled by the infuser controller. The infusion apparatus may be configured to provide a scalable apparatus for infusion of large quantities of samples, such that sample throughput may be adjusted in accordance with the desired products.

Abstract: A smokeless tobacco pastille configured for insertion into the mouth of a user is provided. The smokeless tobacco pastille can include (i) a tobacco material present in an amount of less than about 40 dry weight percent, based on the total dry weight of the pastille; (ii) at least one natural gum binder present in an amount of at least about 25 dry weight percent; and (iii) a plurality of sugar alcohols present in a total amount of at least about 40 dry weight percent, the predominant component of the plurality of sugar alcohols being isomalt or erythritol, wherein the shape of the smokeless tobacco pastille is moldable in the oral cavity.

Abstract: The present disclosure relates to a smoking article including a novel flavoring agent, and more particularly, to a smoking article including a flavoring agent that is a novel compound which includes a flavoring compound-derived moiety in a basic skeleton, and in which a lactone compound, a sugar compound, and a flavoring compound are decomposed during thermal decomposition.

Abstract: A cigarette rolling machine includes paper pick and place subassembly wherein bulk paper strip is provided by a roll resting upon spool hooks. The frame plates are held spaced apart by a plurality of struts. A paper drive motor drives a roller which may preferably be made of polyurethane or another material that paper may adhere to effectively. A fluid reservoir contains adhesive fluid which is delivered into a wick held in a wick retainer A pick arm mounted on vertical displacement struts raises and lowers a hollow pick manifold connected to a vacuum line so that it may pick up a cigarette paper and retain it on its underside surface for placement onto a section cigarette forming belt. A transfer pad swings from a pair of swing arms which each have a stud slidable within a serpentine groove of a guide plate affixed to the pick manifold.

Abstract: An aerosol generation article includes a housing, a substrate arranged within the housing, the substrate configured to generate an aerosol when heated; at least one heating element arranged within the housing and adjacent the substrate; wherein each heating element includes: a susceptor; and an insulator; wherein the susceptor and the insulator, with the insulator at least partially surrounding the susceptor, are configured such that, in use, when an electromagnetic field is applied by an aerosol generation device, the heating element heats the adjacent substrate without damaging the housing of the article.

Abstract: An aerosol-forming article includes: a tight segment; an aerosol-forming substrate segment; an airway segment; and a filter segment. The airway segment is located between the aerosol-forming substrate segment and the filter segment. The tight segment is located at an end of the aerosol-forming substrate segment away from the filter segment. The airway segment has an airflow channel axially penetrating the airway segment. An axial air permeability of the tight segment is less than an axial air permeability of the aerosol-forming substrate segment.

Abstract: A vaporization device is describe that includes a vaporizer body including a vaporizable material insert receptacle configured to receive a vaporizable material insert including vaporizable material. The vaporizable material insert can include a vaporizable material component including a vaporizable material, such as a non-liquid vaporizable material. Various embodiments of the vaporizable material component are described that include one or more features for preventing airflow into and/or through the vaporizable material component, as well as for achieving efficient and effective heating of the vaporizable material and formation of inhalable aerosol. Related systems, methods, and articles of manufacture are also described.

Abstract: A filter assembly and a cartridge are provided. The filter assembly includes a filter member and a functional member. The filter member defines a receiving space in a radial direction of the filter member. The functional member is fixed in the receiving space. The filter member is in contact with part of an outer surface of the functional member.

Abstract: Shown is a filter material for manufacturing a segment for a smoking article, wherein the filter material is web-shaped and contains at least 50% and at most 100% cellulose fibers, each with respect to the mass of the filter material, wherein the filter material has a basis weight of at least 15 g/m2 and at most 60 g/m2, wherein the thickness of one layer of the filter material, measured in accordance with ISO 534:2011, is at least 25 ?m and at most 1000 ?m, wherein the filter material has a machine direction and a cross direction orthogonal thereto and lying in the plane of the web of the filter material, and wherein the filter material has a characteristic plastic deformability in the cross direction which is characterized in that in a tensile test in the cross direction in accordance with ISO 1924-2:2008, the nonlinear portion of the deformation energy absorbed by the filter material up to half the elongation at break is at least 10% and at most 50% of the total deformation energy absorbed by the filter ma

Abstract: A tip for being attached to a wrapper containing a smokable substance. The tip includes a tube having a generally cylindrical shape, having two ends each forming an opening at opposite ends of said tube. The openings are fluidly connected to each other by a chamber between the two ends, the chamber and said two ends being axially aligned. A first one of the two ends has a t-shaped opening and a second one of the two ends has a circular opening. The second end has an outside diameter less than an outside diameter of the first end. A method for making the tip is also described.

Abstract: The subject discloser relates to a bowl pipe and pod system for smoking cannabis or other types of smoking material. In one or more embodiments, a system can include a container comprising a prefilled amount of smoking material contained therein, and a bowl pipe comprising a bowl cavity adapted to receive and retain the container, the bowl pipe adapted for smoking the smoking material when the container is inserted within the bowl cavity. The system can further include an enclosure attached to the container that encloses and seals one or more openings of the container with the prefilled amount of smoking material contained therein, wherein the enclosure removably detaches from the container.