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Synthetic Pathway for Biological Carbon Dioxide Sequestration

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This invention relates to methods for increasing carbon fixation and/or increasing biomass production in a plant, comprising: introducing into a plant, plant part, and/or plant cell one or more heterologous polynucleotides encoding polypeptides having the enzyme activity of succinyl CoA synthetase, 2-oxoglutarate:ferredoxin oxidoreductase, 2-oxoglutarate carboxylase, oxalosuccinate reductase and isocitrate lyase to produce a stably transformed plant, plant part, and/or plant cell expressing the one or more heterologous polynucleotides. The methods further comprise introducing into a plant, plant part or plant cell heterologous polynucleotides encoding polypeptides having the enzyme activity of glyoxylate carboligase and tartronic semialdehyde reductase, and/or heterologous polynucleotides encoding a superoxide reductase from an archaeon species, an aquaporin and/or an inhibitor of cell wall invertase inhibitor. Additionally, transformed plants, plant parts, and/or plant cells are provided as well as products produced from the transformed plants, plant parts, and/or plant cells.

FOOD PREPARATION DEVICE

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A food preparation device comprising a container, where the container includes an inner portion to receive a food product; a lid to fit atop the container, where the lid includes a plurality of blades arranged radially across the lid; and a press, where the press pushes the food product against the blades and through the lid into the inner portion of the container, where upon passing the plurality of blades an outer layer is removed from the food product. The food preparation device is used to remove the skin from a head or clove of garlic while avoiding excessive touching or handling the garlic itself.

LACTOCOCCUS LACTIS STRAINS, AND BACTERIAL PREPARATIONS THEREOF, FOR THE PRODUCTION OF BIOACTIVE PEPTIDES HAVING ANTI-HYPERTENSIVE AND CHOLESTEROL-LOWERING EFFECTS IN MAMMALS; NUTRITIONAL AND THERAPEUTIC PRODUCTS PRODUCED THEREFROM

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New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.

NONLINEAR RHEOLOGY OF CHEWING GUM AND GUM BASE

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A method of selecting a commercially viable chewing gum including testing a chewing gum using nonlinear rheology, compiling rheological data from the nonlinear rheology, and then comparing the rheological data obtained to rheological data ranges of commercially acceptable chewing gum. The nonlinear rheology can include large amplitude oscillatory shear test, start-up of steady uniaxial extension test, and uniaxial compression test (lubricated or unlubricated) and relaxation.

PREPARATION OF AN ALCOHOLIC BEVERAGE BASE

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An alcoholic beverage base is produced by preparing wort from a glucose source and water, adding glucose to achieve desired sugar content, heating wort, cooling wort, adding yeast to the wort after cooling and then fermenting for a certain time and at a certain temperature, adding additional sugar and yeast as needed, continuing fermentation to a desired end point and separating solids therefrom. The beverage base can be made to have an alcohol content ranging from 1%-25% by volume and has a clean pleasant taste without off-aromas.

FOOD COMPOSITION

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Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Pet Food Palatability with Antimicrobial Properties Based On Organic Acids

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Pet food palatability enhancers based on organic acids and showing antimicrobial efficacy are described.

EMULSIFIER COMPOSITIONS AND METHODS OF USING SUCH EMULSIFIER COMPOSITIONS

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Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water.

FOOD COMPOSITION CONTAINING AMINO ACIDS AND COCOA

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The present invention relates to a food composition which contains a protein hydrolysate from a legume and cocoa.

PROCESS FOR CO-CRYSTALLIZING SUCROSE AND A NATURAL SWEETENER AND THE PRODUCT THEREOF

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The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice. At the end of the process, the co-crystallized sub-products are used for producing a low calorie content liquid sweetener such that in a high percentage all the stock material is used.

METHOD FOR PRODUCING A MARKED MEAT PRODUCT

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The invention relates to a method for producing a marked meat product. In order to provide a novel method for producing a marked meat product, which makes it possible to produce different marked meat products in a simple manner, wherein the enjoyment of consuming the meat products is not mitigated by the mark thereon, it is proposed with this invention that initially, an edible film is imprinted with food coloring. Subsequently, the imprinted film is applied to a quantity of meat, and finally, the meat, with the film applied thereto, is cooked.

RAVIOLI ANALOGS AND METHODS FOR MAKING SUCH ANALOGS

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The invention provides ravioli analogs. In one aspect, the ravioli analog comprises a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same. In another aspect, a method for making ravioli analogs comprises co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. In yet another aspect, a blended food composition comprises one or more ravioli analogs and one or more other comestible ingredients.

Shelf-Stable Food Product

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A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and water. When the dehydrated crumbs are combined with the shortening-based matrix, the crumbs rehydrate. The food product has a shelf life at room temperature of more than one month, such as more than 3 months, or more than 6 months, or up to 9 months.

GRANOLA COMPOSITION AND BAR CONTAINING STEEL CUT OATS AND PROCESS FOR MAKING THE SAME

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Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A process for making the steel cut granola compositions of the disclosure is also disclosed in which conditioning syrup is readily absorbed by the steel cut oats to hydrate the steel cut oats and impart an acceptable texture and flavor to the granola composition. A steel cut oatmeal bar comprising the steel cut oat granola compositions and a cold forming process for making the steel cut granola bar in which a binder syrup exhibits reduced cold flow is also disclosed.

Fruit Paste-Based Food Product Incorporating High Protein Particulates

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A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.

CRISPING COMPOSITIONS AND PROCESSES FOR PREPARING CRISP, NON-PARFRIED, NON-FRIED DUSTED VEGETABLE PRODUCTS WITH ENHANCED CRISPNESS AND HAVING NO ADDED FAT

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A method for producing a non-fried, and non-parfried dusted vegetable product that is therefore essentially devoid of any added fat constituting a “no fat” food label claim product with increased crispness that includes the following steps: providing a whole vegetable; cutting the whole vegetable into a plurality of vegetable substrates; contacting the plurality of vegetable substrates with water or a water-containing solution to form enriched vegetable substrates; dusting the water enriched vegetable substrates with a dry crispness enhancing composition configured to be dusted onto the surface of the water enriched vegetable substrates to form dusted vegetable substrates where the dry crispness enhancing composition includes an adhesion component and a texture enhancing component, pre-baking the dusted vegetable substrates in an oven to gelatinize the adhesion component onto the substrate surface while simultaneously cementing the particulates of the texture enhancing component within the adhesion component, and then freezing the product.

IMPREGNATION TYPE PUFFED FOOD AND METHOD FOR PRODUCING SAME

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The present invention provides an impregnation type puffed food in which an oil and fat confectionery material is impregnated into a food material to be impregnated, wherein the food material to be impregnated is a puffed confectionery having a surface thereof coated with a saccharide layer. Such an impregnation type puffed food has a novel texture, which is a “crunchy” hard texture combined with a texture of an oil and fat confectionery melting out of the inside.

DELIVERY OF FLAVORS IN MICROWAVE POPCORN BAGS

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Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, an edible oil or fat, and a flavoring container containing a heat-sensitive flavoring. During popping, the flavoring container is maintained at relatively low heat and opens during process to provide flavoring to the popping corn.

Beverage Making Cartridges for Use in a Beverage Making Machine

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A beverage making cartridge for use in a beverage making machine includes a beverage making cartridge enclosure comprising a gas source portion, the gas source portion further including a solid gas source that through sublimation emits a gas, and a one-way vent arranged in the beverage making cartridge enclosure vents the gas emitted from the solid gas source, such that it can be captured and stored in a gas storage tank, wherein the gas from the gas storage tank is dissolved in a beverage diluent liquid and mixed with at least one of a beverage ingredient to form the beverage. Exemplary embodiment includes a dispenser attached to the beverage making cartridge, the dispenser dispenses the beverage diluent liquid and the beverage ingredient to form a beverage.

Beverage Making Cartridges for Use in a Beverage Making Machine

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A beverage making cartridge for use in a beverage making machine includes making cartridge comprising a beverage making cartridge enclosure further comprising a gas source portion further comprising a solid gas source, that through sublimation, emits a gas to be dissolved in a beverage diluent liquid and a beverage ingredient portion further including a beverage ingredient, the beverage ingredient is dispensed and mixed in a pre-defined volumetric ratio with the beverage diluent liquid to form a beverage.
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