Abstract: The present invention relates to a process for treating flax (Linum usitatissimum) seeds with a view to improving their use as food, in particular for animals, characterized in that it comprises the following successive steps: a) Use of flax seeds provided that these seeds have a fat and/or omega-3 fatty acid content in excess of predefined values; and, only when the seeds are intended for feeding monogastric animals, a value for water retention capacity or a nutritional component of low value below predetermined values. b) Mixing, where there are at least two raw materials of different nature and/or quality and then fractionating, or fractionating and then mixing, said seeds from step a); c) Implementing a thermal step of preparation of the seeds from step b) with steam and/or a water-based liquid; d) Pressurizing the seed or mixture from step c) to a minimum pressure of 10 bars; and/or d1) Heating the seeds or the mixture from step d) or c) respectively.

Abstract: A process for manufacturing minced meat includes ensuring the continuous shaping of the said minced meat into the form of a flattened strip; placing the flattened strip of meat between two sheets of controlled permeability film; evening out the thickness and spreading the minced meat placed between the two sheets; continuously unrolling the meat strip in a bath of a dehydration-salting solution; continuously unrolling the meat strip in a bath of a pasteurisation solution; continuously unrolling the meat strip in a rinsing tank; removing the sheets after removal from the rinsing tank; and transporting the meat strip to an output conveyor.

Abstract: Methods for producing insect product are provided that include wet-grinding at least one whole insect into an insect slurry and drying the insect slurry to form a dried insect product comprising solid insect matter particles. Methods for producing a chitin product are also provided that include wet-grinding at least one whole insect into an insect slurry and removing chitin from at least a portion of the insect slurry. Insect products are also provided that include a composition derived from at least one whole insect and has solid insect matter particles, in which the composition has a peroxide value of about 30 meq/kg of fat or less and about 90% of the solid insect matter particles, by volume, has a particle size of about 1000 ?m or less.

Abstract: A method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, comprising the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; the water in step (a) comprising from 12-22% of the total weight of roasted wheat, roasted and/or malted barley and water, and the water in step (c) comprising from 25-40% of the water in step (a). The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.

Abstract: This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming, wherein the soybean is not ground soybean.

Abstract: An oilseed crushing process wherein the oilseeds are preheated to generate warm, soft oilseeds, then flakes are generated by flaking the warm, soft oilseeds. The flakes are then cooked by generating a hot vapor stream and hot flakes. The hot flakes are then prepressed to generate oil and a partially de-oiled cake. The partially de-oiled cake is solvent extracted to generate solvent laden oil and solvent laden meal. The hot, wet meal is then dried to generate oilseed meal and an additional hot vapor stream. The at least part of the preheating step to generate warm, soft oilseeds is accomplished using a hot liquid medium. The hot liquid medium is heated by a heat transfer mechanism that condenses at least one of the hot vapor streams generated during the flake-cooking step or the meal-drying step.

Abstract: A method of and a system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, is disclosed wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The gas pasteurizing or sterilizing the foods contains water vapor and one or more further gasses, preferably air.

Abstract: A soybean cultivar designated S120090 is disclosed. The invention relates to the seeds of soybean cultivar S120090, to the plants of soybean cultivar S120090, to the plant parts of soybean cultivar S120090, and to methods for producing progeny of soybean cultivar S120090. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S120090. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S120090, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S120090 with another soybean cultivar.

Abstract: A soybean cultivar designated YB37H13 is disclosed. The invention relates to the seeds of soybean cultivar YB37H13, to the plants of soybean cultivar YB37H13, to the plant parts of soybean cultivar YB37H13, and to methods for producing progeny of soybean cultivar YB37H13. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar YB37H13. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar YB37H13, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar YB37H13 with another soybean cultivar.

Abstract: The method for pasteurisation and/or sterilisation of a food according to the invention comprises, in a first step, provision of a device (1) for the impingement of steam, particularly water vapour, on a food. The food is then impinged upon with steam for the pasteurisation and/or sterilisation of the food by means of the steam in order to achieve a reduction in the quantity of a microorganism present on and/or in the food, particularly a pathogenic microorganism. Before the food is impinged upon with steam, the temperature of the food is brought to a preheating temperature greater than or equal to the pasteurisation and/or sterilisation temperature.

Abstract: A soybean cultivar designated S120078 is disclosed. The invention relates to the seeds of soybean cultivar S120078, to the plants of soybean cultivar S120078, to the plant parts of soybean cultivar S120078, and to methods for producing progeny of soybean cultivar S120078. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S120078. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S120078, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S120078 with another soybean cultivar.

Abstract: A soybean cultivar designated S120087 is disclosed. The invention relates to the seeds of soybean cultivar S120087, to the plants of soybean cultivar S120087, to the plant parts of soybean cultivar S120087, and to methods for producing progeny of soybean cultivar S120087. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S120087. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S120087, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S120087 with another soybean cultivar.

Abstract: A soybean cultivar designated S110175 is disclosed. The invention relates to the seeds of soybean cultivar S110175, to the plants of soybean cultivar S110175, to the plant parts of soybean cultivar S110175, and to methods for producing progeny of soybean cultivar S110175. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S110175. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S110175, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S110175 with another soybean cultivar.

Abstract: The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.

Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.

Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.

Abstract: Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: A process for making a highly dense legume micro pellet by preconditioning, extruding, cutting and cooling a legume flour-based mixture. The legume micro pellets made in accordance with the invention contain 70 to 90% legume, have a moisture content of 8 to 12% and a density of 700 to 850 g/L.

Abstract: A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before being fed to a centrifugal mixing and flavoring unit; each of the centrifugal units having a tubular outer shell having an axis and defining a processing chamber; and a powered shaft housed in the shell, coaxially with the axis, and fitted with a row of appendixes projecting radially from, and connected integrally and interchangeably to, the shaft.

Abstract: The present disclosure provides nutritional compositions in a compressed solid form comprising about 21 to about 35% by weight of protein, about 20 to about 30% by weight percent of fat, and about 40 to about 60% by weight percent of carbohydrate, wherein the porosity of the compressed solid is less than about 30% or greater than about 60%, and the compressed solid has a moisture level of greater than 40%. The nutritional compositions, in certain embodiments, are resistant to breakage during transport and packaging, while remaining readily dissolvable upon contact with a liquid. The disclosure further provides process for preparing a nutritional composition in a compressed solid form comprising contacting a powdered nutritional composition with steam, and compressing the powdered nutritional composition under a pressure of less than 400 psi.

Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Abstract: A method of infusing flavor into cereal grains. The method includes the steps of preparing a liquid seasoning having a flavor, increasing the porosity of the cereal grains, infusing the more-porous cereal grains with the flavor of the liquid seasoning, and locking the flavor of the liquid seasoning into the flavor-infused cereal grains.

Abstract: An apparatus for de-oiling potato slices, the apparatus comprising an elongate longitudinal conveyor having an upstream end and a downstream end, the conveyor being permeable to oil, water and air and being adapted to convey potato slices on the conveyor, a water spray station located towards the upstream end and a plurality of air-blower stations located in succession downstream of the water spray station, the water spray station comprising upper and lower water spray units adapted to spray water downwardly and upwardly, respectively, towards the conveyor, and each air-blower station comprising upper and lower air knife units adapted to direct an air blade downwardly and upwardly, respectively, towards the conveyor.

Abstract: The present invention concerns a new method for dehydrating natural fruit and/or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and/or clinical nutrition for people with medical conditions.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics.

Abstract: A sustainable method and system for producing bio-fuels from citrus peels and the recovery of limonene and pectin prior to fermentation of the peel solids. In one embodiment a sustainable method and system for the concurrent recovery of limonene and pectin from citrus peels is disclosed. The peels are optionally zested, mixed with water and an acid, and then exploded in a jet cooker or a pressurized extruder. The exploded peels are transferred to a flash vessel where the remaining limonene and water vapor are separated into water and limonene. The pectin fraction is removed from the flash tank and extracted by centrifuge, precipitation and/or filtration. The remaining peel solids are fermented in an anaerobic digester which produces methane, ethanol, acids, CO2 or other end products which can be used as fuel for power generation equipment sufficient to supply the processing system for sustainable operations as described herein.

Abstract: Food processing methods and associated apparatuses are disclosed herein. In one embodiment, a food processing method includes heating a meat product in an oven to a pasteurizing temperature of the meat product followed by drying the meat product at the oven temperature that is below the maximum oven temperature of the processing cycle. In another embodiment, the method includes heating a meat product in a continuous belt grill, followed by drying the meat product in a temperature/relative humidity controlled oven. By breaking the food processing method into at least two phases, the method can result in a shorter processing time with better control of the process end points.

Abstract: A machine and method operable to mass produce batches of dough in selectable, discrete and customizable batches and control the temperature of the dough under various environmental conditions is provided. The machine and method adjusts the temperature of the water introduced into a batch of dough in order to make a batch of dough having a predetermined temperature. Specifically, the machine includes a controller operable to adjust the temperature of the water based upon first law of thermodynamics to produce a batch of dough having a predetermined temperature. The machine includes a bowl for containing dough ingredients, a water source operable to selectively introduce water with the dough ingredients, a controller, and a water temperature controlling apparatus. The controller actuates the water temperature controlling apparatus to change the temperature of the water introduced into the bowl so as to form a batch of dough having a predetermined temperature.

Abstract: A process for processing a powdered or granular product, in particular in the form of a food-stuff, especially a product for infusion such as coffee, tea, cocoa, chocolate, preparation for broth and others, involves adding a liquid to a predetermined portion of the product and applying energy to the predetermined portion of product. Moreover, a layer (12) of material is made to adhere to a corresponding face (13) of a pre-determined portion of the product.

Abstract: A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first mix. The first mix is transferred to a kettle/tank and a first liquid mixture comprising modified polydextrose is added to the first mix to form a second mix. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is transferred to at least one aluminum pan. The at least one aluminum pan is lightly sprayed with a nozzle applying an atomized release agent and placed in a cooling room.

Abstract: An excipient from Trigonella foenum-graceum seeds and a process for preparation thereof is disclosed. The excipient obtained from Trigonella foenum-graceum seeds, comprising insoluble and soluble dietary fibers can be used in various pharmaceutical or cosmetic compositions and food, nutritional or dietary preparations.

Abstract: A process for making a highly dense legume micro pellet by preconditioning, extruding, cutting and cooling a legume flour-based mixture. The legume micro pellets made in accordance with the invention contain 70 to 90% legume, have a moisture content of 8 to 12% and a density of 700 to 850 g/L.

Abstract: This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming.

Abstract: Systems and methods for generating a composition of fiber and the composition of fiber from corn are provided. Raw fiber is washed with de-starched water at between about 60 and 200° F. for between approximately 5 and 20 minutes. The washed fiber is dewatered and rewashed, under similar conditions, with process water. The second wash fiber is dewatered, dried, and milled to generate processed fiber. The processed fiber may have a composition of less than about 10% moisture, at least about 85% fiber on a dry weight basis, less than about 2-4% fat on a dry weight basis, less than about 1.5% ash on a dry weight basis, less than about 9% starch on a dry weight basis, a low sulfite content, and less than about 2% starch. Additionally, the fiber may contain less than about 0.1 ppb Aflatoxin, 0.1 ppm Fumonison, 0.2 ppm Deoxynivalenol, and 75 ppb Zearalenone.

Abstract: A method is used to separate fractions from a seed. This can be done by: a) Physically breaking down the Chia seed into smaller particles; b) Adding a liquid carrier to the broken Chia seed to form a Chia liquid carrier blend; c) Optionally providing further processing of the Chia liquid carrier blend to further reduce the particle size of the Chia particles d) Optionally centrifuging the Chia liquid carrier blend; e) Optionally forming at least three discernible layers of materials within the centrifuged Chia liquid carrier blend; f) Optionally separating the composition of at least one layer from remaining layers; and g) Optionally combining the separated layers together into a desired combination/ratios h) Drying the separated layers or combined layers into a flowable powder.

Abstract: A whole oat flake product with hydration rate sufficient to allow quick microwave cooking essentially without boil-up or foam-over.

Abstract: Ready-to-use, fresh diced garlic that has been washed and sanitized and disposed in a container from which gas can escape.

Abstract: A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield baked goods, for example, of increased size and extended shelf life. In the decontamination and/or conditioning procedure, the grain, nut, or seed product is contacted with an aqueous anolyte product which can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least +550 mV.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.

Abstract: A process for preparing a comestible product from a root vegetable, masa or fruit by first subjecting the starting product to a heating phase to reduce moisture content to a range of 3% to about 12% and then treating the product to an inert, virtually oxygen free, fast moving atmosphere at about 115° C. until reaching a moisture content in the range of 0.5% to about 2.0% for a resulting acrylamide content of under 200 ppb and thereafter supplying the finishing treatments of the food product such as weighing and packaging.

Abstract: Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: Shown is a two stage filtration system for treatment of fibrous vegetable matter, particularly oilseed materials such as oil-extracted canola flakes to separate the low valued fibrous material from soluble material and small non-structural water-insoluble material of higher value. The filtration system receives a vegetable matter slurry and passes the slurry through first stage filter which is an impeller type filter that operates to separate the slurry into a filtrate and a moist retentate. The moist retentate is further filter in a second compression filtration stage or a centrifuge to remove additional water. Small non-structural insoluble matter is removed in the filtrate.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling using cooling rollers to stop gelatinization. The new process uses very little water and emits no waste water.

Abstract: It is intended to provide germinating brown rice having an improved taste and cooking characteristics. Namely, germinating brown rice containing at least a direct reducing sugar component in an elevated amount compared with the starting brown rice and, if necessary, further containing ?-starch prepared by the gelatinization of a part of starch.

Abstract: Produce processing apparatuses are presented including: a number of paddles coupled with a rotating conveyor system configured for capturing and securing produce along a first position; a counter-rotating compression belt system for compressing the produce along a second position, where the counter-rotating compression belt system is configured to apply a compressive force to the produce such that the produce is secured, and where the counter-rotating compression belt system includes a belt that is counter-rotating and synchronized with respect to the rotating conveyor system; and a cutting system including a rotary coring blade assembly positioned along a path of the rotating conveyor system, where the rotary coring blade assembly is positioned and configured to core the produce along a third position.

Abstract: The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous medium to form an oil-in-water emulsion; and (ii) the oil droplets in said oil-in-water emulsion have a D[4,3] of from about 100 nm to about 1000 nm; at least about 75% of the oil droplets in said oil-in-water emulsion have a size of less than about 10 ?m; or the d90 by volume of the oil-droplets in said oil-in-water emulsion is greater than that of an oil-in-water emulsion used to prepare the composition by less than about 30%. The invention also relates to a method for the preparation of the composition, to food products and food supplements comprising the composition and to uses of the composition.

Abstract: An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated using movement of liquid slurry of the particles, providing hydraulic lift to separate the seed coat particles. Improvements in the process allow for omitting addition of sulfur compounds to the process. By-products of wet milling with improved properties are provided.

Abstract: The present invention relates to dehydrated Type II collagen containing cartilage which has retained the collagen in its original crosslinked structure and which contains at least 40% by weight of the Type II collagen of an ionizable edible salt and which has a water content of less than 10%.