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BIRD FEED FOR ATTRACTING FINCHES AND OTHER SMALL DESIRABLE BIRDS

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The invention provides various bird feed mixtures that are intrinsically attractive to desirable birds such as finches. The bird feed mixture of the invention attracts larger numbers of desirable birds than commercially available bird feed mixtures. The bird feed mixtures contain thistle, red millet and sunflower chips.

BIRD FEED FOR ATTRACTING FINCHES AND OTHER SMALL BIRDS

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The invention provides a defined bird feed mixture that is intrinsically attractive to some desirable birds such as finches. The bird feed mixture of the invention attracts larger numbers of small birds than some commercially available finch bird feed mixtures. The bird feed mixture contains thistle, red millet and sunflower chips.

COCOA SENSORY CHARACTERISTICS

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The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.

ENGINEERED COMESTIBLE MEAT

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Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

Apparatus for Recycling of Protein Waste and Fuel Production

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Example embodiments provide an apparatus that is useful for recycling protein waste and producing fuel from protein waste. Waste is ground by a grinding means and digested by a enzyme digest medium composed of enzymes, preservatives, inedible egg and or a waste fluid that may include other protein sources with or without fat. The ground proteins are digested with the enzyme in recirculated digest tanks. Fat can be collected from the tank by addition of acid and separation of fat from water with a centrifuge. Alternatively the ground protein and enzyme can be fermented and gas collected from the digest tank in a pressure tank with a compressor. The protein solubles are emulsified, separated from water, and extruded before drying. Either fat or gas can be used to fuel a dryer. Example embodiments provide a highly digestable paletable food stuff from protein waste which is usable for pet, livestock, or an aquaculture diet.

Process For Preparing An Enzyme Containing Granule

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This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitutes less than 75 parts of the finished granule and the particles of the particulate component have an mean size of more than 40 μm in its longest dimension. Also claimed is granules of the process, granules containing more than two particles of the particulate component and composition and methods of using the granules.

PET TREAT

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Provided are treats having an outer portion and an inner portion which contains a filing. The filling may include ground or diced meat and further includes additional ingredients for health benefits or palatability. The treats are highly palatable to pets and therefore very well-suited to delivery of health ingredients.

EDIBLE COATING COMPOSITION AND USES THEREOF

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Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

BOTTLED CARBONATED BEVERAGE CONTAINING SOYBEAN POWDER OR SOY MILK

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[Object] An object of the present invention is to provide a technique that allows commercialization of a carbonated beverage containing soybean powder and/or soymilk stored in a bottle in a condition that provides preservation stability for a long period of time.[Method for Achieving the Object]By storing a carbonated beverage containing soybean powder and/or soymilk in a bottle having a light transmittance of 10% or less for a wavelength of 250 to 650 nm, deterioration of the flavor of the carbonated beverage containing soybean powder and/or soymilk can be suppressed and long-term preservation stability can be maintained.

METHOD AND APPARATUS FOR MAKING A HOLLOW BAKED PRODUCT

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A hollow body is made from a flat baked wafer cake by first juxtaposing the wafer cake with a cavity of a deep-drawing mold and then forming edge regions of the cake with a plurality of deformations out of a plane of the cake at a uniformly spacing around a periphery of the cake. Then the cake is pushed by a deep-drawing punch into the cavity to it into a hollow body and to form each of the deformations into a multilayer fold.

FOOD COMPOSITION OF VEGETABLES FOR DEVELOPING NATURAL FOODS SUCH AS: SAUSAGES, HAMBURGERS

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Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.

BEVERAGE CARBONATOR AND METHOD FOR PRODUCING SUCH CARBONATED BEVERAGE

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The invention provides a beverage carbonator (1) for providing a carbonated beverage (2). The beverage carbonator (1) comprises (a) a CO2 generation unit (10) comprising a photo electrochemical cell (22) arranged to convert an organic compound (23) in a first liquid (21) comprising the organic compound (23) under influence of light (24) into at least CO2 and to produce a CO2 comprising gas (25), (b) a pressure regulator (30) arranged to pressurize the CO2 comprising gas (25), and (c) a mixing chamber (40) for mixing the CO2 comprising gas (25) under pressure into a second liquid (41) to provide the carbonated beverage (2).

COMPOSITIONS AND METHODS FOR THE PREVENTION AND TREATMENT OF METABOLIC DISEASES

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The present invention is a new method and composition that enhance bone repair, formation, maintenance and slowing of bone resorption. The present invention relates to methods and compositions that enhance collagen formation, tendon health and tendon injury healing, bone maintenance and bone injury healing, and the prevention and treatment of metabolic diseases. The present invention is a part of the therapy to maintain bone health among patients with diabetic bone resorption and others with metabolic disorders. In one embodiment, the composition is a composite of hydroxyapatite and an organic matrix composed of milk pH-dependent serum proteins, i.e., bone morphogenic proteins (BMP), milk serum-derived specific proteins (MSSP), and milk serum derived proteins.

Preserving seasoning flavour profiles during the manufacturing of food-seasoning sheets

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A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

ICE POP MAKER WIITH REMOVABLE MOLD INSERT AND METHOD FOR USING THE SAME

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An ice pop making apparatus for rapid or “on demand” ice pop production involves an apparatus and method whereby one or more mold inserts are removable from the ice pop making apparatus subsequent to an edible product being frozen in the mold insert. The mold insert is exposed to ambient conditions or a fluid bath or stream to release the edible material from the mold insert. The mold insert may be cleaned and/or filled remotely from the ice pop making apparatus so that the ice pop making apparatus will be kept clean and there is no cross-contamination of edible products or flavors between consecutive batches of ice pops.

METHOD AND AN APPARATUS FOR RECOVERING ENERGY IN HOT-FILL OF A LIQUID FOOD PRODUCT

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The invention relates to a method and an apparatus for recovering energy in the hot-fill of a liquid food product. The product is heat treated in a first section (5) of a heat exchanger (4) and is held at this temperature during a certain time interval. The temperature of the product is adapted to the hot-fill temperature in a second section (8) of the heat exchanger (4). The product is hot-filled in a filling machine (10) and the product surplus from the filling machine (10) is cooled in a fourth section (15) of the heat exchanger (4). The product surplus is finally cooled in a third section (12) of the heat exchanger (4) and recycled to production.

Extending Filter Basket

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A mesh filter basket comprising a frame, and a wire mesh attached to the frame, wherein the mesh filter basket is configured to be placed inside a fryer comprising cooking liquid, wherein the mesh filter basket is configured to receive a fryer basket comprising food, wherein the mesh filter basket is configured to allow the cooking liquid to pass through the mesh and cook the food in the fryer basket, and wherein the mesh filter basket is configured to retain food particles escaping the fryer basket.

EFFERVESCENT BEVERAGE CONTAINING GRAIN DEGRADATION PRODUCT WITH REFRESHING FOAM

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An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed. According to the present invention, there is provided a method for dispensing the effervescent beverage containing a grain degradation product by cooling the effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising: forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage,preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, andsupplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.

METHOD AND MACHINE FOR STONING MANGO FRUIT

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The present invention relates to a method and a machine for stoning mangoes. The method comprises a stage of blocking the mango fruit frontally of a cutting blade (3), which performs a first cut below the stone and a second cut above the stone; the cuts, performed with the same or with different blades, intersects a whole length in a longitudinal direction of the fruit and are performed by thrust-insertion of a cutting blade in the longitudinal direction of the stone. The machine for implementing the method comprises one or more work stations (6, 7, 8, 9), each of which comprises at least a blocking group (10) which blocks the fruit in a desired position thereof; at least a station comprises a blade (3) with a shaped cutting profile which is provided with straight motion and performs the cuts envisaged by the method; sliding means (11) are provided to cause the straight motion of the blade.

BARBEQUE STOVE

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This disclosure describes systems and methods for cooking using a stove system. In some embodiments, a method of heating materials using a stove may include inserting fuel through a third conduit positioned substantially above a fourth conduit. In some embodiments, the method may include allowing air to flow through the fourth conduit and a second opening. In some embodiments, the method may include inhibiting flames from reaching the second end of the first conduit using a deflector. In some embodiments, the method may include heating a heating surface coupled to the second end of the first conduit. In some embodiments, the method may include elevating the heating surface above the second end of the first conduit using a spacer. In some embodiments, the method may include inhibiting escape of heated fluids from the first conduit such that a heating surface is heated by the heated fluids.
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