Abstract: The invention provides methods and compositions for the modulation of proanthocynidin (“PA;” condensed tannin) production in plants. The methods of the invention allow creation of plants having novel phenotypes, such as alterations in levels of PA or in the types of tissues in which PAs are produced. Altered expression of PA in plants may be achieved, for instance without significantly affecting anthocyanin content or overall secondary metabolite profiles. Alternatively, expression of PA in plants may be achieved while also affecting anthocyanin content.

Abstract: An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.

Abstract: A method of increasing tolerance of a plant to an abiotic stress or increasing biomass, vigor or yield of a plant is disclosed. The method comprising upregulating within the plant an exogenous polynucleotide of a microRNA or a precursor thereof, wherein the microRNA is selected from the group consisting of miR-156, miR-169, miR-164, miR-159, miR-167, miR-529, miR-168, ppt-miR395, sof-miR408a, ath-miR408, miR-1039, miR-1091, miR-1118, miR-1134 and miR-1129, thereby increasing the tolerance of the plant to the abiotic stress or increasing the biomass, vigor or yield of the plant.

Abstract: The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 ?m and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same.

Abstract: A tomato composition obtained from tomato juice having the following composition in percentage by weight: dry residue>20% up to 99%, water<80% down to 1%; 100% being the sum of the two components, wherein the among of water insoluble solids in the dry residue ranges in percentage by weight from 18% to 70%.

Abstract: The invention relates to an isolated plant GDSL-lipase polypeptide differentially expressed between the different steps of the plant development and/or the different tissues of the plant, a nucleic acid molecule encoding it, and a plant or part of plant genetically engineered to not express it at least partially.

Abstract: The present invention relates to unique strategies and constructs for producing a nucleic acid product that downregulates or prevents expression of a desired target polynucleotide.

Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.

Abstract: A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.

Abstract: A sanitized, ready-to-use and ready-to-eat celery pack is disclosed wherein the package consists of limbs that are from 6- to 18-inches in length and weigh from 0.10 to 11.75 pounds. The limbs are prepared by removing the butt, heart and leaves from celery stalks, cut to lengths from 6 to 18-inches, sorted by length, sanitized and packaged.

Abstract: The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2? that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.

Abstract: The present invention relates to a process for purifying starches. More particularly, the invention relates to a method of removing off-flavors, off-odors, and off-colors from starches by extraction of the components causing the off-flavors, off-odors, and off-colors with a fluid in the supercritical or liquid phase.

Abstract: A firm and crisp fruit or vegetable, such as a pome or root vegetable, is at least partially infiltrated with an additive to help the fruit or vegetable retain its firmness during processing. In some examples, the additive helps the fruit or vegetable retain its firmness during and/or after cooking. In some examples, the additive includes at least one of a gluconate salt, a lactate salt, or a combination of a gluconate salt and a lactate salt. By maintaining the firmness of the fruit or vegetable during and/or after cooking, the fruit or vegetable can be cut, such as by shredding, or otherwise processed. By contrast, if the fruit or vegetable loses its firmness during processing, the fruit or vegetable may become limp or may disintegrate so that it is difficult to suitably cut or otherwise process the fruit or vegetable.

Abstract: The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.

Abstract: Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Abstract: A fruit or vegetable, such as a pome or root vegetable, may be at least partially infiltrated with an additive to help prevent discoloration of the fruit or vegetable. In some examples, the additive helps the fruit or vegetable retain its natural color upon being exposed to air. In some examples, the additive includes gluconic acid. By maintaining the color of the fruit or vegetable, the shelf life and salability of the fruit or vegetable may be increased as compared to an untreated fruit or vegetable.

Abstract: The present invention provides a novel method for producing functional food ingredients such as XOS by autohydrolysis of grain products, including corn fiber separated from DDGS, thereby creating products having prebiotic and antioxidant benefits.

Abstract: Innovative food supplement based on biological lycopene, which is the bulk product, i.e. the total extract, obtained by treating with supercritical carbon dioxide a suitable extraction matrix, made by 50% biological tomato berries and 50% biological dry fruits (almonds, nuts and the like) and/or other components, following a co-extractive technology. Tomato berries are conveniently de-hydrated, milled and riddled; the co-extraction matrix (dry fruits, vegetables, others) is conveniently de-hydrated and milled. The obtained total extract is directly used for preparing lycopene based food supplements, without any modification or additivation. With respect to the known commercial food supplement, based on lycopene, such biological lycopene has unique quality features: the total extract is 100% natural; absence of chemical solvents; lycopene concentration in the final natural formula (not artificial); absence dosing problems and contra-indications.

Abstract: The present invention relates to any kinds of consumable products enriched with probiotics and a method for obtaining them. After production of probiotic biomass, the probiotics are applied to the product. Also metabolites obtained from a fermentation product may be directly applied to a consumable product.

Abstract: The present invention provides a new and distinct hybrid variety of globe artichoke NUN 4060 AR. The new variety is to of the Camus type having large flat, pale green heads, and is relatively early maturing and produces heads suitable for both the fresh market and/or the processing industry.

Abstract: The present invention describes an approach to increase taurine or hypotaurine production in prokaryotes or eukaryotes. More particularly, the invention relates to genetic transformation of organisms with genes that encode proteins that catalyze the conversion of cysteine to taurine, methionine to taurine, cysteamine to taurine, or alanine to taurine. The invention describes methods for the use of polynucleotides that encode functional cysteine dioxygenase (CDO), cysteine dioxygenase (CDO) and sulfinoalanine decarboxylase (SAD) or glutamate decarboxylase (GAD), cysteamine dioxygenase (ADO), taurine-pyruvate aminotransferase (TPAT), TPAT and sulfoacetaldehyde acetyltransferase (SA), taurine dioxygenase (TDO) or the small (ssTDeHase) and large subunits of taurine dehydrogenase (lsTDeHase) polypeptides in plants to increase taurine, hypotaurine or taurine precursor production. The preferred embodiment of the invention is in plants but other organisms may be used.

Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

Abstract: Spinach, parts thereof, and the making and use thereof, including with respect to the inbred spinach line called SP6504 are disclosed.

Abstract: A vegetable drink composition containing (A) from 0.1 to 15% by weight of one or more substances selected from the group consisting of water-soluble acidic polysaccharide dietary fiber, water-soluble neutral polysaccharide dietary fiber, and indigestible oligosaccharide; (B) 65% by weight or more of water; and (C) one or more vegetable juices; which is subjected to a heat sterilization treatment; has a vegetable solid content of from 0.001 to 0.09% by weight, wherein said vegetable solid is a solid material having a particle size of 833 ?m or smaller; and has a pH of from 3 to 5.

Abstract: A system and method for selecting, ordering and distributing customized food products is disclosed. In one embodiment, the method is a computer-implemented method comprising viewing a list of additives for creating a customized food product, selecting one or more additives from the list of additives to create the customized food product, and transmitting a request to purchase the customized food product, which is then distributed to the consumer. By communicating with the manufacturer as to personal needs and desires pertaining to health, activity level, organoleptic preferences and so forth, the consumer can now develop and order a customized food product to suit his or her particular tastes, using a real-time interactive communication link.

Abstract: The present invention relates to plants of a lettuce variety NUN 09054 LT (referred to as “MULTIRED 54”) and, seeds and progeny thereof. The invention further relates to methods for producing a lettuce plant by traditional breeding methods. Moreover, the invention relates to a method for producing a lettuce plant containing in its genetic material one or more transgenes.

Abstract: The present invention relates to the use of at least one fatty acid of the omega-3 group, selected from among ?-linolenic acid and stearidonic acid, and of at least one polyphenol as an agent for increasing the endogenous synthesis of eicosapentanoic acid and docosahexanoic acid, for preparing a food, health, or pharmaceutical composition to be administered to a human being or to an animal.

Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce.

Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.

Abstract: Disclosed are dietary nutritional supplements providing health benefits. Supplements provide various formulations of fermented soybean in combinations with sweetener(s), curcumin, and various other herbs and spices. Compositions are preferably in liquid or solid forms. In preferred embodiments of the invention, supplements have HAELAN 951® or dehydrated fermented soy made from HAELAN 951®, Curcumin C3 Complex®, sucralose, stevia, soy lecithin, barley malt, natural chocolate flavor, cocoa, BIOPERINE®, Piper longum, ginger, cardamom long, and cinnamon.

Abstract: With a conventional method of causing impregnation of a liquid seasoning into food, it takes many hours for the liquid seasoning to substantially make permeation. Occasionally, impregnation was not at all attained. Such proposals have been made that food soaked in a liquid seasoning is pressurized, or that water content of food is dehydrated. An apparatus and a facility for carrying out processing to food need to be larger in size, thereby taking cost and being not suitable for mass production. Also, uniform permeation of the liquid seasoning in a short time was not achieved. The present invention provides a liquid seasoning used for seasoning food subjected to processing with a micro-nano bubble generating device, thereby enabling the liquid seasoning to have impregnation to food in a short time, particularly, facilitating impregnation of good flavor and taste compositions other than salt.

Abstract: Frozen rolled foods, such as a sushi roll, that can be frozen in a favorable state and taste good after thawing may be prepared by: cooking and seasoning one or more food items such as rolled egg, freeze-dried bean curd, shiitake mushroom, minced and steamed fish meat, and dried gourd shavings; aligning the food, to form a core; freezing the core using a cryogen, to form a frozen core; spreading a thin sheet of sushimeshi over a support such as a bamboo mat or a wrapping film; overlaying a dried laver sheet on the sushimeshi; placing the frozen core on the dried laver sheet while in the frozen state; wrapping the sushimeshi and the dried laver sheet around the core held at the center to form a sushi roll; and rapidly freezing the sushi roll at ?50° C. or less to obtain a frozen sushi roll.

Abstract: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or peanut products or derivates, has been shown to substantially reduce or completely eliminate the activity of allergenic proteins. The treated peanuts showed no degradation in quality or sensory acceptability, and have the flavor and aroma of natural whole peanuts. Hypoallergenic or non-allergenic peanuts produced in accordance with the present invention may be used as ingredients in various food products and other edible materials.

Abstract: The invention relates to tomato plants which may comprise the trait fertilization independent fruit formation, which may be obtainable by introgression from a plant, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631. Such tomato plant may be obtainable by crossing plants, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631, with a plant not showing the trait to obtain an F1 population; selfing plants from the F1 population to obtain an F2 population; preventing pollination of the F2 plants and allowing fruit formation to occur; and selecting plants producing fruits as plants showing fertilization independent fruit formation. The invention further relates to parthenocarpic fruits, seeds of the plants and propagation material of the plant.

Abstract: A composition for making a deer antler wine is disclosed, which includes: a deer antler powder in an amount of 6-24 parts by weight; grapes in an amount of 15.5-62 parts by weight; tea in an amount of 4.5-18 parts by weight; and a ginseng in an amount of 6-24 parts by weight. A method for making a deer antler wine and a deer antler wine made thereby are also disclosed.

Abstract: A sugar-free chewable composition for delivering dietary supplements and pharmaceutical compounds. The chewable composition includes a sugar-free delivery vehicle and an active ingredient. The delivery vehicle may include a sugar-free gummy candy. The active ingredient may include an over-the-counter drug or a prescription drug to provide a desired effect on the user. The active ingredient may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, amino acids, probiotics, prebiotics, and digestive enzymes.

Abstract: The invention relates to a celery plant (Apium graveolens L. dulce) carrying a genetic determinant that leads to short leaf blades and/or a more uniform distribution of stem lengths as compared to celery plants not carrying the genetic determinant, wherein said determinant is obtainable by introgression from a plant grown from seed of which a representative sample was deposited with the NCIMB under accession number NCIMB 41513. The invention also relates to seeds and other propagation material of the plant and to its progeny as well as to food products that comprise the consumable parts of the plant.

Abstract: A large scale processing method for separating banana pulp from its peel is shown. In this method bananas are separated into two parts (generally in a transverse direction), each part having a tip end and a cut end. A compression force is applied to those banana parts such that the force increases from the tip end to the cut end. A device which implements that process, including a cutting device, a means for feeding bananas into the cutting device, and two processing conveyor devices (to apply the compression force to the banana parts), is also shown.

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: The invention provides for identification and use of certain chloroplast transit peptides for efficient processing and localization of dicamba monooxygenase (DMO) enzyme in transgenic plants. Methods for producing dicamba tolerant plants, methods for controlling weed growth, and methods for producing food, feed, and other products are also provided, as well as seed that confers tolerance to dicamba when it is applied pre- or post-emergence.

Abstract: The present invention includes a cranberry seed oil, a cranberry flour and a method for making cranberry seed oil and flour. The cranberry seed oil comprises beta sitosterol and phosphatidylcholine.

Abstract: Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding CCA1, GLK1 or bZIP1, operably linked to a plant-specific promote, wherein the CCA1, GLK1 or bZIP1 is ectopically overexpressed in the transgenic plants, and wherein the promoter is optionally a constitutive or inducible promoter. In other embodiments, transgenic plants in which express a lower level of CCA1, GLK1 or bZIP1 are provided. Also provided herein are commercial products (e.g., pulp, paper, paper products, or lumber) derived from the transgenic plants (e.g., transgenic trees) produced using the methods provided herein.

Abstract: The present invention relates to a lettuce variety NUN 7824 LT (referred to as “Salmon”) having resistance against downy mildew (Bremia lactucae) and lettuce aphid (Nasonovia ribisnigri) and which has very intense red colored and glossy leaves. The invention further relates to methods for producing the new lettuce variety and representative seed having been deposited under Accession No. NCIMB ______.

Abstract: Co-precipitated carrageenan/xanthan gum compositions and a process for preparation are provided. The compositions are simple to prepare and provide functional performance in a broad range of food, specialty and industrial applications.

Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.

Abstract: A dispersion includes a liquid medium and particles of a fruit body of Ganoderma lucidum. The particles are dispersed in the liquid medium and have a minimum volume average particle size such that cell walls of the fruit body of Ganoderma lucidum are ruptured and essential ingredients contained in cells of the fruit body of Ganoderma lucidum are released into the liquid medium.

Abstract: The invention concerns a method of producing aged garlic in which its antioxidation capability is significantly increased as compared to that of raw garlic which is used as a raw material for producing the aged garlic without reducing the essential effectiveness of garlic, S-arylcysteine that does not exist in raw garlic is generated, and the content of polyphenol is increased. The method of producing aged garlic according to the invention is characterized by comprising the steps of aging raw garlic with hot air at 40 to 90° C. for about 300 hours, naturally drying the resultant garlic for approximately 40 hours and then ageing the garlic with hot air at 20 to 30° C. for 30 to 50 hours again. In the step of aging the garlic with hot air at 40 to 90° C. for 280 to 320 hours, a plurality of pieces of the raw garlic is placed in a steel bin and then the steel bins are put into a container for aging.

Abstract: Compositions and methods related to transgenic glyphosate tolerant Brassica plants are provided. Specifically, the present invention provides Brassica plants having a DP-073496-4 event which imparts tolerance to glyphosate. The Brassica plant harboring the DP-073496-4 event at the recited chromosomal location comprises genomic/transgene junctions within SEQ ID NO: 2 or with genomic/transgene junctions as set forth in SEQ ID NO: 12 and/or 13. The characterization of the genomic insertion site of the event provides for an enhanced breeding efficiency and enables the use of molecular markers to track the transgene insert in the breeding populations and progeny thereof. Various methods and compositions for the identification, detection, and use of the event are provided.

Abstract: The present invention relates to a method for preparation of a vegetable material, wherein a living plant is treated with a cytokinin prior to harvest. The invention also relates to a method for preparation of food products, as well as food products comprising the vegetable material. The advantage of the method is that the vegetable material remains green longer during storage of the food product.

Abstract: There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.