Abstract: Provided are surprisingly effective methods for producing uniform, cold-brew beverages (e.g., coffee, tea, fruit juice/extract, vegetable juice/extract, etc.) having an extended shelf-life, comprising: use of non-oxygen gas mixtures comprising hydrogen (to reduce or eliminate total packaged oxygen (TPO)), use of pressure/vacuum ports in brewing and/or conditioning chambers to provide chambered vacuum and/or pressure to enhance oxygen elimination, use of continuous mixing/agitation during the final conditioning phase to provide for even particulate suspension, use of a two-phase filtration system to provide for uniform tailoring of the amount and/or size of undissolved solids, and use of jacketed brewing and/or conditioning chambers for enhanced control of temperature, extraction uniformity and conditioning. Cold-brew beverages prepared by the methods, and systems for making same are provided.

Abstract: In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

Abstract: A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

Abstract: Dried fruit powders are used as a replacement for current bulking agents used in chewing gum, such as polyols or sucrose, thereby providing healthier chewing gum options to consumers with real fruit taste.

Abstract: Compositions and methods for maintaining healthy skin and alleviating skin conditions such as redness, inflammation, irritation and skin aging, as well as for maintaining healthy scalp and hair are disclosed. The oral compositions disclosed comprise antioxidants including lycopene, gallic acid and ascorbic acid. Preferably lycopene has been water-extracted, more preferably under acid conditions. In the method of treatment aspect of the invention, an oral composition containing antioxidant(s) is administered to a person concurrently with a topical treatment for said skin conditions. Preferred topical compositions comprise cyclohexane polyols, such as cyclohexanediol or cyclohexanetriol.

Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.

Abstract: Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form. Encasing the blended form, heating the blended form to at least approximately 145° F. to 160° F. Chilling the blended form to at least approximately 40° F. Slicing the chilled blended form into a plurality of slices that have first and second sides spaced apart by a thickness having a range from approximately 0.039 inches to approximately 0.187 inches. Finally, drying the slices in a drying stage by an approximate 1,500 W for approximately 90 seconds to approximately 105 seconds in a dryer to produce dried slices, and moving the dried slices from the dryer stage to a cooling stage, the cooling stage incorporates an ambient air medium passing through the dried slices.

Abstract: This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.

Abstract: The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

Abstract: A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.

Abstract: The present concept is a method of producing dried whole egg, which includes the steps of de-shelling and separating the shell from the inner egg. Next the egg is cooked with live steam injection, and phosphoric acid is added. Next the cooked egg is dried. Finally the cooked egg is ground to a final particle size.

Abstract: Animal feed formed with a base of palm fronds and combined with palm fruit, such as dates, is a sustainable and affordable feed product that can be developed in hot climates. Palm fronds with a desired moisture content are shredded, chopped, and/or ground, and mixed with palm fruit. Additives such as urea can increase the nutritional content. Feeds with palm fronds, palm fruit, and/or additives can serve as a base feed for other components. Palm fronds can also serve as a base feed for other components. Animal feeds with a variety of bases can have palm fruit added. Animal feeds with a variety of bases, including palm fronds, can include a variety of other components added.

Abstract: A method for making a snack product having a target shape from expandable pellets is disclosed. The snack product is formed into a target shape by expanding the pellets inside a mold. As the pellets expand inside the mold, the mold walls restrain the pellets expansion in the direction normal to the mold wall surface. The pellets also adhere to one another as they expand. An edible binder material can be included to facilitate such adherence.

Abstract: An animal chew product and processes for making animal chew products is provided. A process includes baking at least one sweet potato to reach a conversion temperature for a time sufficient to generally uniformly convert starch in the at least one sweet potato to sugar; slicing the baked at least one sweet potato into segments of desired shape and thickness; and applying heat at a drying temperature that is below the burning point of the sugar for a time sufficient to dry the segments to a threshold moisture level.

Abstract: A process for the conversion of organic materials raw waste and other marine plants and animals into a stable powder form, without high heat or cooking A raw waste is ground and then optionally hydrolyzed or enzymatically reduced to form a hydrolysate and transferred to a blender for nutrient mixing, to form a raw product that is dried in a high velocity air dryer and micronizer, which can simultaneously dry and grind the raw product within a ball mill's work chamber with a high velocity exhaust stream from an inline pulse engine. The finely ground raw fish or animal waste may be pressed or blended with other nutrients to satisfy feed and fertilizer requirements. The final product may be further milled, granulated, pelletized or classified to meet market suspension standards for drip, pivot, and other applications for feeding plants and animals.

Abstract: A coffee composition based on instant freeze-dried coffee with the taste and aroma characteristics of a regular roasted coffee is provided. A method for obtaining the composition by processing regular roasted fine ground coffee through concentrated liquid coffee extract. This processing combined with freeze drying produces uniformly structured freeze-dried granules with uniform content of regular roasted fine ground coffee inside the granules.

Abstract: The subject of this invention is the production process of whole olive powder with easily pourable properties and natural olive powder that is produced with this processes. Olive and olive oil are used by human beings with different receipts and forms of utilization for more than thousands years. But powdered form of olive production from whole olives was not encountered. When whole olives are ground to obtain a powder, the intracellular oil is released and turn ground olives into a paste. It is impossible to obtain a dry powdered olive product from whole and not deoiled olives that does not release oil during its shelf life, without aggregating and protecting its powdered form just by grinding. The powder obtained from whole olives is more rich from olive oil in vitamins, minerals, fiber, and phenolic substance and it is superior in olive oil than various powders obtained from olive oil wastes as it also contains purest olive oil that has not passed any extraction processes.

Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

Abstract: A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked. The quantity of cut vegetables has surface moisture removed. A flavoring material is imparted into the quantity of vegetables. The quantity of cut vegetables is substantially dehydrated, wherein each of the cut vegetables has a jerky-like texture, whereby shearing through the jerky-like texture requires a force of at least 30 N until a 95% strain is achieved utilizing a TA-HD Plus Texture Analyzer Device. The quantity of vegetable may include a quantity of potatoes.

Abstract: A process of treating biomass such as sugar cane bagasse utilizing practically all components of the biomass to produce livestock feed and fuel biomass. Raw bagasse is ensiled for 50-60 days, dried, mechanically separated from soil particles and ground together with plant-derived lignocellulosic materials, pelletized feed material, agricultural processing residues, or by-products at a ratio of 2:1. The resultant ground material is used as cattle feed, feed additives, fuel pellets and for other purposes.

Abstract: A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.

Abstract: A free flowing vegetable powder comprises an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 20-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-75% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.

Abstract: A nutriment or medicament may have a neutral buoyancy for being suspended in a liquid, or at a desired depth within the liquid to improve consumption of the nutriment or medicament and reduce waste. Disclosed also are methods for making and using the neutrally buoyant products.

Abstract: The present invention is referred to a method of production of plant powder for use in food and plant protection, preferentially obtained from plant crops of the Brassicaceae family (Crucifers). Also, the present invention is referred to a plant powder obtained by the procedure of the invention and the use of the plant-derived powder in food and plant protection as herbicide and insecticide. Moreover, this invention is referred to a foodstuff that incorporates the plant powder of the invention in edible forms either in solids, beverages, food supplements or additives, as well as a plant pest control product (herbicide and insecticide) that incorporates the plant powder of the invention.

Abstract: A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.

Abstract: A dehydrated food product of homogeneous composition in the form of flakes, where the flakes have a porosity of 30 to 70% which assists them dissolve and/or disperse rapidly in water. The flakes are typically used for the preparation of sauces, soups, fonds, gravies, stocks, and consommés.

Abstract: Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of:—providing fresh tea leaves comprising catechins and active endogenous enzymes;—comminuting the fresh tea leaves comprising active endogenous enzymes under aerobic conditions sufficient to cause substantial bruising to the leaves;—inactivating the endogenous enzymes in the comminuted fresh tea leaves to substantially prevent fermentation of the fresh leaves;—and drying the comminuted fresh tea leaves to yield the green leaf tea product.

Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.

Abstract: Nutritional compositions and methods for making and using said nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition that has fruit flakes that include docosahexaenoic acid. The docosahexaenoic acid can be incorporated directly in the fruit flakes.

Abstract: To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.

Abstract: A method is provided for making a banana product comprising providing at least one unpeeled banana comprising banana peel and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana to form at least one heat treated unpeeled banana, and comminuting the at least one heat treated unpeeled banana to form a banana puree. A functional food ingredient is also provided comprising a banana puree including banana pulp and optionally banana peel. According to certain aspects the banana puree is dried and thereby provided in the form of a dried banana powder or flake. The functional food ingredient optionally performs as one or more of various ingredient types, for instance as a gluten substitute, a dip or whip base, a binder, an emulsifying agent, and the like.

Abstract: Treated Brassica seeds and their extracts for use as a flavor and/or a flavor modifier in consumables. Treatment includes heating, and optionally grinding methods and/or recovery methods. Consumables include foods, beverages, health-care products, oral hygiene and oral care products, beauty-care products, and tobacco products. The extract contains elevated amounts of flavor and flavor modifier. One flavor modifier of the extract may be 2-furfurylthiol (“FFT”). A process for producing treated Brassica seeds extract.

Abstract: A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

Abstract: Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing.

Abstract: A process for preparing at least one animal feed supplement from one or more distillation by-product which includes the following steps in order: A Prepare the or each distillation by-product for processing; B Mix a prepared distillation by-product with one or more cation source; C Dry one or more reaction product; such that step A results in the prepared distillation by-product ready for step B and step B produces the one or more reaction product for step C.

Abstract: A manufacturing apparatus and a manufacturing method of pet food are provided. The manufacturing apparatus comprises a material inlet through which a kneaded material is fed, the kneaded material being obtained through kneading a raw pet food material; an extrusion molding section configured to extrude the kneaded material through an extruding outlet; a cutter configured to cut the kneaded material extruded through the extruding outlet at desired intervals to form material grains; a reservoir disposed in a location to receive the material grains falling due to the cutting; an agitating section provided in the reservoir and configured to agitate the material grains; a heating section configured to heat the material grains while the material grains are agitated by the agitating section; and a drying section configured to dry the material grains within the reservoir after the heating.

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 continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.

Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

Abstract: The present invention relates to a process to prepare a dried vegetable product comprising the steps of—subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.;—coating the hypertonically heat shocked vegetable with a coating mix and—drying the coated hypertonically heat shocked vegetable.

Abstract: The present invention relates to microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 35% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.

Abstract: A method of making a pet chew toy contains steps of: A. processing raw materials, wherein various raw materials are mixed together and ground; B. pressing a mold, wherein the mold is used to press a ground mixer from the step of A, forming a semi-finished product; C. pasting ground meat, wherein at least one fluidic ground meat layer formed by applying the ground meat repeatedly is pasted on an upper and a bottom surfaces of the semi-finished product; D. dehydrating and drying the semi-finished product by heat, wherein the semi-finished product pasted the ground meat layer is heated by a drying machine to eliminate excessive moisture; E. cutting the semi-finished product wrapped by the meat slice to form a finished product, wherein after the semi-finished product pasted the ground meat layer is heated to eliminate excessive moisture, it is cut in a certain shape to form the finished product.

Abstract: The present invention relates to a food grade colouring agent for the preparation of coloured ice cubes, wherein the colouring agent comprises dried red cabbage, to a method for the preparation of the colouring agent, comprising the steps of chopping and drying red cabbage, to a method for the preparation of a coloured liquid, wherein the colouring agent is extracted with water and/or ethanol, and to the use of the coloured liquid for the preparation for coloured ice cubes or confectionary.

Abstract: A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.

Abstract: [OBJECT] The object of the present invention is to provide a method for producing a food supplement in powder form to which hydrogen gas is adsorbed. [SOLUTION] Seashells have a layered structure containing CaCO3 as the principal component before calcination. Conchiolin, a protein characteristic to seashells, is sandwiched between layers to maintain a fixed shape. This protein is not removed under a usual condition. Therefore, it is inferred from analytical results described later as well that a protein-derived hydrogen gas is adsorbed and retained between layers.

Abstract: The present invention provides milk-based foods that are optionally gluten free, vegetarian, low or lactose free, high protein, high calcium, and can be frozen. The foods herein can be used as a main course, a side dish, or as an ingredient in other foods, including foods that have gluten or meat components. Methods to make and use the invention are also provided.

Abstract: Methods for processing a starch-based material are provided. Snack based products can be prepared using the methods herein.

Abstract: Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened thereby. It is intended to provide a process for conveniently producing a hydrated oily base food such as a chocolate drink powder while reducing the content of an emulsifier. Namely, an oily base food having a high hydration nature can be produced even by using a small amount of an emulsifier by densely mixing a small amount of a hydrophilic material, which contains a hydrophilic emulsifier as the essential component, with an oil-containing material, or shaping an oil-containing material into flakes or a powder as the final product by roll refining.

Abstract: A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to compliment production of the chip on existing corn chip lines and to enhance product visual attributes.

Abstract: Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed.