Abstract: The present invention relates to an allele designated alpha-WOLF 25 which confers resistance to at least one Peronospora farinosa f. sp. spinacea race, wherein the protein encoded by said allele is a CC-NB S-LRR protein that comprises in its amino acid sequence: a) the motif “MAEIGYSVC” at its N-terminus; and b) the motif “KWMCLR”; and wherein the LRR domain of the protein has in order of increased preference at least 95%, 96%, 97%, 98%, 99%, 100% sequence similarity to SEQ ID NO: 5. The allele when present in a spinach plant confers complete resistance to at least Peronospora farinosa f sp. spinacea race Pfs:8, Pfs15 and Pfs:16, and does not confer resistance to Pfs:3.

Abstract: A robot includes a robot arm including an arm to which an end effector is connected, in which the arm and the end effector are formed therein with an ingredient channel through which ingredients pass. The ingredient channel includes a first channel having an ingredient inlet into which the ingredients are introduced and extending from the ingredient inlet toward the end effector; and a second channel having an ingredient outlet provided in the end effector and positioned after the first channel in an ingredient transfer direction to guide the ingredients at a different speed from a speed of the first channel.

Abstract: A container and a method for forming a container that has a base flange on a base, and a lid flange on a lid. One or both of the base flange and lid flange have a relief pattern. For each flange that has the relief pattern, the relief pattern imparts rigidity in the flange to resist flexure of the flange relative to the portion of the container (the base or lid) to which the flange is attached.

Abstract: Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and quinoa flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and quinoa flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone.

Abstract: An electric sanitizing device and method for cleaning an item, the electric sanitizing device comprising: a lid having an ultraviolet lamp disposed above a transparent glass window, a spray nozzle, and a vent housing an activated carbon filter; a body attached below the lid, the body comprising a cleaning chamber having a contact tank, a dispersion stone and a water inlet, a retention plate, a filter plate sitting atop the retention plate, a basket sitting atop the filter plate, and a control panel; and an electronics compartment disposed below the body, the electronics compartment comprising an ozone generator having an air pump, a rotating motor adapted to rotate the basket, a water pump adapted to pump water to the spray nozzle, and a controller adapted to operate the ozone generator, the UV lamp, the rotating motor and the water pump according to a user's commands entered via the control panel.

Abstract: Embodiments of the present invention address the above problems and others, while providing for a number of advantages. Some embodiments provide for end to end tracking that is able to provide ubiquitous sensor information and coverage by pairing the sensor data collection (either via BLE, barcodes, or QR codes paired with a mobile app or smart device) with the assets to collect data from farm to fork (i.e., end to end). This is in contrast to traditional solutions that may only be able to track certain data for a single leg or trip in the supply chain. Some embodiments allow more devices to be paired with products within a truckload or warehouse, since the devices are already embedded with the asset. Thus, customers may evaluate environmental differences that affect product quality.

Abstract: A preparation method of vinyl ester resin for optimizing heat-release during curing includes: (A) providing a vinyl ester, a solvent and a phase change material to perform mixture; (B) performing a heating process to remove the solvent, so as to obtain a vinyl ester resin containing the phase change material. Thereby, the organic PCM material with high heat absorption and good resin affinity can be used as the temperature control agent of the vinyl ester resin during the curing process for avoiding the defects such as bubbles and cracks being generated in the vinyl ester resin.

Abstract: A method for packaging products, such as candies, the method comprising the steps of positioning the products on a first sheet which is continuously moved in a transport direction, covering the products by a second sheet which is continuously moved in the same transport direction and which is aligned substantially plane-parallel to the first sheet, and sealing together the first and second sheets near the outer edges of the individual products or grouped products by a sealing device, wherein the sealing device comprises sealing ribs extending substantially transversely to the transport direction on one side of the moving sheets, wherein said sealing ribs are being moved at the same speed as the sheets and the sealing ribs seal the first and second sheets together in between the moving products.

Abstract: A machine (1) for preparing a beverage from at least one ingredient (2) comprises: an ingredient processing module (30); an ingredient passage (40) for inserting an ingredient from outside such machine into the ingredient processing module; and a cover (10) that is movable between a position covering the ingredient passage and a position uncovering the ingredient passage. The cover (10) is slidable, in particular translationally and/or manually slidable, from the covering to the uncovering positions and/or vice versa. The cover (10) is associated with at least one fluid-escape opening (10a, 10b, 10b) through which vapor and/or steam can escape from the passage (40) when the cover is in the covering position.

Abstract: A preform is easily and promptly sterilized. Superheated steam (S) generated from water, and having a temperature of 200° C. to 500° C. and a pressure higher than atmospheric pressure is blasted to entire inner and outer surfaces of a preform (1) including a mouth portion (1a) thereof.

Abstract: Disclosed is a tray sealing apparatus for sealing a disposable tray with a thermoplastic sealing film. The tray sealing apparatus includes: a base body having a top surface and a tray reception cavity formed in the upper surface; and a heater unit for heating the sealing film that the sealing film adheres by fusion to the flange of the tray inserted in the tray reception cavity. The heater unit includes a principal surface with a predetermined width, and a thin strip-type electric heating element formed in a closed curve shape corresponding to the shape of the flange of the tray. When sealing the tray with the seal film by fusion, the peripheral surface of the electric heating element is disposed along the whole flange of the tray with the seal film being interposed therebetween so as to apply the heat generated by the electric heating element to the seal film.

Abstract: The disclosed method, and corresponding system, for controlling items on a production/distribution line relies on secure identification of items transported arranged in a given disposition along a transport path at a site of collection and packaging of the items, and association of ID data of some of the packed items with corresponding packaging ID data so as to ensure reliable identification of package content delivered on the line.

Abstract: A method and associated system for processing waste gases, liquids and solids, produced by human activity, to separate (i) liquids suitable for processing to produce potable water, (ii) solids and liquids suitable for construction of walls suitable for enclosing a habitat volume and for radiation shielding, and (iii) other fluids and solids that are not suitable for processing. A forward osmosis process and a reverse osmosis process are sequentially combined to reduce fouling and to permit accumulation of different processable substances. The invention may be used for long term life support of human activity.

Abstract: A method for treating a substrate with a volatile liquid, crop-preservative formulation includes transporting a predetermined quantity of the formulation from a reservoir to an injection device and applying the predetermined quantity to the substrate. The substrate may thereafter be in proximity to a crop to be treated by the vapor from the formulation. The substrate is most conveniently a portion of a container in which the crop is stored or shipped.

Abstract: The method for producing black ginseng having increased ginsenoside Rh2 component content of the present invention comprises the steps of: (a) washing ginseng and drying same under predetermined time conditions in a shaded place; and (b) repeatedly carrying out a plurality of times a process in which the dried ginseng is steamed under predetermined temperature and time conditions and is dried under conditions that differ from the temperature and time conditions during the steaming. By producing black ginseng via a plurality of steps under fixed conditions in this way, it is possible to increase the content of ginsenoside Rh2 as compared with hitherto.

Abstract: The invention provides seed and plants of tomato hybrid EX15567101 and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of tomato hybrid EX15567101 and the parent lines thereof, and to methods for producing a tomato plant produced by crossing such plants with themselves or with another tomato plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the fruit and gametes of such plants.

Abstract: The invention provides seed and plants of tomato hybrid EX15567631 and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of tomato hybrid EX15567631 and the parent lines thereof, and to methods for producing a tomato plant produced by crossing such plants with themselves or with another tomato plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the fruit and gametes of such plants.

Abstract: A lattice-cut potato product is sliced so that the ridges and grooves on one surface of the slices are oriented transversely to the ridges and grooves on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving.

Abstract: There is provided a carbonated coffee beverage that has both the features of coffee beverages and those of carbonated beverages and is characterized in that bubbling-over is suppressed upon the filling of the beverage in a package or the opening of the package. The ratio of the chlorogenic acid concentration (unit: ppm) of the beverage to its coffee solids concentration (unit: wt. %) is adjusted to 300 or higher.

Abstract: For packaging ready meals in at least one bowl featuring a circumferential rim, where the basic ingredients of the meal are placed into the bowl, a cover foil is sealed to the circumferential rim of the bowl so as to leave at least two rim sections unsealed, where the meal is subsequently prepared in the bowl, after which the cover foil is sealed completely over the whole circumferential rim of the bowl. A device for packaging ready meals in at least one bowl with circumferential rim, includes a sealing tool for complete sealing of a cover foil to the circumferential rim. The sealing tool or a second sealing tool is provided for partial sealing of the cover foil to the circumferential rim.

Abstract: A method and apparatus for aging coffee, which both accelerates the aging process, and also imparts and develops a desired flavor profile in the finished (roasted and brewed) bean. Beneficial results are obtained by placing unroasted coffee in intimate contact with or in proximity to aging compounds of interest.

Abstract: A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed.

Abstract: The invention relates to a method and a device for the production of portions from at least one continuous strand of a food product, in particular for the production of meatballs. The machine comprises: an extrusion device which can deliver a continuous strand in a vertical direction, and a portioning device including at least one cutting system. The cutting system comprises cutting elements (30) which can be moved transversely to the vertical direction between an open position, in which the strand passes between the cutting elements, and a closed position for cutting the strand and forming portions of the food product. In addition, each cutting system comprises ejection means (5) for ejecting the portions downwards from the cutting elements.

Abstract: The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

Abstract: Methods and systems for processing food products, such as a cranberry food product, are provided. A cranberry food solution may be provided and heated to a first temperature. The cranberry food solution may then be cooled to a second temperature and the processed cranberry food solution may be filled aseptically into an aseptic package. The package filled with the cranberry food solution may be then cooled to a third predetermined time so that the cranberry food solution congeals in the package.

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: Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.

Abstract: Embodiments of hub and spoke aseptic processing system are disclosed. In one embodiment of the current invention, a spoke aseptic processing system aseptically unloads an aseptic product from an aseptic container. The aseptic product is aseptically transported in the aseptic container from a remote site. One or more pre-filtered dilution base products are sterilized. The aseptic product and the sterilized base products are sent to an aseptic pressurized blending unit to form a final product according to a predefined formula without breaking sterilization. The final product is aseptically packaged to a finish product without break the sterile chain. In other embodiments of the current invention, a monitor and tracking system is connected with the system to monitor, track and log aseptic information. The information collected can be further uploaded to a network connected central database.

Abstract: The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

Abstract: Fresh potatoes, and/or other fresh vegetables or legumes, or any ingredients already frozen, processed, or otherwise prepared, are processed to make more healthful French fry products and other formed food items in any of a variety of shapes and flavor profiles while attaining the organoleptic qualities of traditional formed-food products.

Abstract: A method for arranging eggs in a container. Eggs placed in receptacles of the container come to a resting orientation, by virtue of eh contouring of the receptacle, such that a long axis of the first egg is tilted toward a rear portion of the container at nearly uniform angles slightly offset from a vertical axis, and parallel side-to-side. Using features of the container, movement of eggs from their resting orientation, as well as twisting (spinning) about their long axes is resisted during marking, shipping or handling. The orienting of eggs in the receptacles or compartments thereof may be aided by use of an egg orienter. Tilting of the eggs may be facilitated by using receptacles or compartments which are asymmetrically contoured with respect to the vertical axis.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: A container (22) includes an oxygen-sensitive beverage, for example a vitamin C-containing beverage. A closure (40) seals the mouth (28) of container (22). The closure includes an oxygen scavenging structure, for example a closure, which comprises a hydrogen generating means and a catalyst for catalysing a reaction between hydrogen and oxygen.

Abstract: A method of forming cheese shreds having a wide or modified crescent shape is provided. By one approach, the method includes preparing a block of cheese by chilling the cheese to a predetermined temperature and/or reducing the size of the cheese block into cheese portions or cubes. Next, the cheese portions or cubes are fed into a shredder with shredding blades having a sinusoidal configuration. The shredder is operated to shred the cheese into modified crescent shapes with an upper and lower curved surfaces and tapered ends therebetween. Further, the modified crescent shaped cheese shreds have improved meltability such that a smaller amount of cheese can be used to achieve greater coverage, flavor, and mouth feel, as compared to previous cheese shred configurations.

Abstract: Systems and methods for packaging food products, such as fruits, vegetables, and meats. Specifically, the described methods relate to systems and methods for packaging food products in a manner that increases the products' shelf life. Generally, the methods begin by providing a food product. In some cases, debris is removed from the food product. To kill bacteria and other microbes on the food product, the food product is optionally washed in ozonated water. To deactivate enzymes within the food product, the food product is heated, though not necessarily cooked or blanched. The food product is then typically sealed in a barrier package containing between about 1 percent and about 50 percent oxygen, by volume. In some cases, the sealed package is then heated to between about 165 and about 285 degrees Fahrenheit to kill microbes in the sealed package. Other implementations are also described.

Abstract: Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through filtration techniques.

Abstract: A method for producing fresh milk having a longer shelf life involves providing raw milk and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk.

Abstract: The present disclosure relates to a device for the high-pressure treatment of products, particularly of packaged foodstuffs. The device comprises a high-pressure chamber and a discharge valve for discharging high-pressure medium out of the high-pressure chamber. The invention is characterized in that a controllable actuator is provided for adjusting the rate of the pressure decrease in the high-pressure chamber at least over a predetermined pressure range. The disclosure also relates to a method for the high-pressure treatment of products, wherein pressure decrease takes place in a first phase and in a second phase, and the mean pressure decrease rate in the first phase is higher than in the second phase.

Abstract: A microgreen product and a method relate to a microgreen characterized by a husky, shorter, thicker main stem reaching a harvested height of about one inch, with larger leaves, and is further characterized by a deeper color of green or red with a more intense taste and longer shelf life, such as at least ten days.

Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.

Abstract: A method including the steps of: providing an electric coffee brewing machine; providing a single-use, disposable brew basket, inserting the disposable brew basket into the electric coffee brewing machine; brewing a single cup of coffee with the electric coffee brewing machine; and discarding the disposable brew basket after the single cup of coffee has been brewed. The electric coffee brewing machine has a cold water reservoir, an electric heating element for heating the water, and a basket receiving recess. The disposable brew basket has a bottom wall and at least one side wall extending generally upwardly from the bottom wall to define a brewing reservoir for receiving heated water from the electric coffee brewing machine. The bottom wall of the basket has at least one port located in a central portion thereof to permit brewed coffee to flow from the disposable brew basket. The disposable brew basket is inserted into the basket receiving recess of the electric coffee brewing machine before brewing.

Abstract: The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.

Abstract: The present disclosure relates to a device for the high-pressure treatment of products, particularly of packaged foodstuffs. The device comprises a high-pressure chamber and a discharge valve for discharging high-pressure medium out of the high-pressure chamber. The invention is characterized in that a controllable actuator is provided for adjusting the rate of the pressure decrease in the high-pressure chamber at least over a predetermined pressure range. The disclosure also relates to a method for the high-pressure treatment of products, wherein pressure decrease takes place in a first phase and in a second phase, and the mean pressure decrease rate in the first phase is higher than in the second phase.

Abstract: A method to produce a food product comprises the steps of providing a plurality of flint corn kernels; drying the flint corn kernels; popping the flint corn kernels; cooling the porous, airy, elastic foam particles produced during popping; cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour.

Abstract: Disclosed are food articles comprising microcapsules as delivery devices. Methods of preparing such food articles are also disclosed.

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: The present invention relates to adhesive labels for use in food safety labeling systems and methods of using the adhesive labels to enhance food safety and food rotation.

Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

Abstract: Spinach having significantly more leaves per plant as compared to known spinach and, inter alia, cells of these plants, seeds and other propagation material as well as harvestable parts of these plants, and methods for obtaining, and using and uses of these plants and parts thereof.

Abstract: This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N?-(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% by weight an acyl monoglyceride, directly to a food product. The preferred cationic biocidal molecule comprises N?-lauroyl-L-arginine ethyl ester (“LAE”). The invention also discloses the method of preservation of a food product using salts of a N?-(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule and an anionic counterion with or without a monoglyceride of a fatty acid, whereby the packaging film is compounded with the salts and the optional monoglyceride of a fatty acid.