Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.
FOOD BASED ON POPCORN AND CHEESE, AND RESPECTIVE PRODUCTION METHOD
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Edible Composition
The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.
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FORM-RETAINING PAD FOR PREPARING A BEVERAGE SUITABLE FOR CONSUMPTION
The invention relates to a form-retaining pad, an assembly and a method for preparing a beverage suitable for consumption. For this purpose, the pad is provided with a covering, in which a water-soluble substance, such as milk powder/creamer and sugar, is included. The covering comprises a top sheet and a bottom sheet. The pad is further provided with a form-providing stiffening body, placed between the top sheet and the bottom sheet, with the top sheet and the bottom sheet extending at least partly substantially parallel to each other and to a surface. The stiffening body has a top side adjacent to the top sheet and a bottom side adjacent to the bottom sheet, and, by providing a compartmenting wall configuration therein, has a grid structure transmissive to liquid, in which structure at least a part of the soluble substance is accommodated and each compartment formed by the wall configuration is surrounded by that wall configuration, the top sheet and the bottom sheet.
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PACKAGING FOR ENERGY FOODS OR OTHER SUBSTANCES
A consumer package is disclosed that can be opened with one hand. The packaging can have a finger or thumb loop attached to a panel that allows a user to use a finger of the same hand holding the package to open the package. The finger or thumb loop can be designed to have strength and structural integrity to open the package rather than just to hold the package. The package can have a finger or thumb grip portion attached to the panel to open the package. The package can have a finger or thumb hold attached to the panel to open the package.
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METHOD, PROGRAM AND DEVICE FOR EVALUATING FOOD PREFERENCE OF PETS
A method, a program, and a device for evaluating food preference of pets that do not require humans to eat a pet food itself. The preference of pets can be evaluated by conducting sensory analysis on selected palatants contained in a pet food by humans. Accordingly, highly precise prediction of the preference can be made by a simple and intuitive method based on sensory attributes for human. Further, humans are not required to eat a pet food itself because the humans may conduct sensory analysis on selected palatants contained in the pet food.
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METHOD FOR EXTENDING THE SHELF LIFE OF LIQUID COMESTIBLES
The shelf life of a comestible liquid is prolonged by passing the liquid through an electrolytic cell. Electric current travels from one electrode to the other through the liquid. The electric current destroys bacteria present in the liquid. The current causes the osmotic balance of the bacteria cells to be disrupted causing the cell to either implode or explode.
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METHOD FOR MANUFACTURING AN ICE CREAM-FILLED PIZZA
In a specific example, with given quantities, the procedure involves in the first place the preparation of a dough based on 1 kg of wheat flour, 400 ml of white wine, 200 ml of olive oil, 120 g of egg, 28 g of salt and 25 g of yeast, all of them placed in a kneading machine for 20 minutes, then removing the dough and leaving it to stand for 15 minutes, dividing the piece obtained into 200 g sections which are left to stand for 60 minutes, so that these divided pieces form the bases and covers of the final pizza. 300 g of ice-cream, 6 g of guar gum, 6 g of wheat starch and 1.2 g of monosodium glutamate are added to each base or cover and both cover and base are superimposed with the ingredients mentioned, the whole being placed in an oven at a temperature of 200° C. for 18 minutes. Halfway through the cooking, after 9 minutes, it is removed from the oven and painted with egg, then returned to the oven and left there until finally cooked, to give an ice-cream-filled pizza.
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COCOA-BASED EXERCISE RECOVERY BEVERAGES
The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.
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Composition
There is described a preservative composition for sterilizing beverages and/or sauces, said preservative composition comprising a preservative effective amount of one or more of: an antioxidant; an acidulant; an antimicrobial agent; a clarifying agent; and a firming agent.
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METHOD FOR REJUVENATING AGED FOOD OILS
A method of rejuvenating aged food oils or compositions containing PUFAs or such oils by addition of ascorbyl palmitate; such rejuventated food oils and compositions as well as the use of ascorbyl palmitate in such a rejuvenating process.
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METHOD AND DEVICE FOR PRODUCING WAFFLE SANDWICH BLOCKS
A device and a method produce multi-layered wafer blocks filled with a spreadable mixture such as a cream. A wafer base sheet coated with a spreadable mixture is transported along a first conveyor surface to a stacking area. A wafer cover sheet is transported along a second conveyor surface to the same stacking area. The wafer cover sheet is laid flat on the coated side of the wafer base sheet in the stacking area, and then the wafer base sheet and the wafer cover sheet are transported away together. The wafer cover sheet and wafer base sheet are moved respectively in the stacking area at a speed that is different from zero at all moments.
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METHOD AND APPARATUS FOR MAKING AND DISPENSING LIQUID OR SEMI-LIQUID FOOD PRODUCTS
A method for making and dispensing liquid or semi-liquid food products is implemented in a machine including a one containment tank for containing a liquid basic product, a processing circuit for that product, to obtain a liquid or semi-liquid food product, a dispenser for dispensing the food product, an actuator acting on the basic product and/or on the food product and/or on parts of the machine, and a user interface for controlling the making and dispensing. The method, implemented by a control and processing unit connected with the user interface, includes: measuring one or more operating parameters, activating a first data communication for obtaining the operating parameters, receiving the operating parameters, activating a second data communication with the user interface for receiving commands representing selectable settings of preparations, and controlling the actuator as a function of the operating parameters and commands received.
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Pyridine Derivatives With Umami Flavour
A compound (including salts thereof) according to Formula I in whichR1 is H, methyl or ethyl;R2 is H, OH, fluorine, C1-C4 linear or branched alkyl, C1-C6 alkoxy wherein the alkyl group is linear or branched, or a C3-C5 cycloalkyl moiety;R3 is H, methoxy, methyl or ethyl;or R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected;R4 is OH or methoxy; andR5 and R6 are independently H or methyl;R1, R2, R3, R4, R5 and R6 are such that,(i) when R2 and R3 together form a bridging moiety —O—CH2—O— between the phenyl carbon atoms to which they are connected, R1, R5, R6 are H, and R4 is OH; and(ii) when R4 is OH and R1-R3 are H, at least one of R5, R6 is methyl, which compound or salt thereof provides umami flavour.
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EMULSIONS COMPRISING CAROTENOID FOR TRANSPARENT AND PASTEURIZATION-STABLE LIQUID FORMULATIONS, ESPECIALLY BEVERAGES
The present invention to stable carotenoid emulsions, which—when used in a liquid formulation (especially a beverage, such as a soft drink)—allows to obtain transparent formulation (even after pasteurization).
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Method of Stabilization of Pet Food Palatant and Fat Systems
Adding an antioxidant including an extract of Labiatae species to a fat and palatant coating for pet food significantly reduced the loss of antioxidant and extended the shelf life of the pet food.
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Reconstituted Rice Containing Fibers
A process for the manufacture of reconstituted rice is disclosed which comprising the steps of a) providing or preparing a mixture containing comminuted rice matrix material; b) hydrating the mixture to obtain a paste and kneading the paste obtained until the rice starch is at least semi-gelatinized; c) forming the semi-gelatinized mass to strands and cutting them to obtain grains similar or equal to the size of rice grains; and d) drying the grains. The mixture provided or prepared in step a) contains fibers and/or fibers are added during step b) and/or between step b) and step c). The fibers have a water absorption capacity of at least 2, preferably at least 3, most preferably at least 4. Moreover, the invention relates to reconstituted rice produced by such a method, to a mixture comprising reconstituted rice and natural rice and to a use of reconstituted rice for enriching natural rice.
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Composition for Making a Tea Beverage or Herbal and Vegetable Broths
The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.
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STUFFED, FLAVORED AND PACKAGED OLIVES
The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.
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PHYLUM ARTHROPODA BASED NUTRITIONAL SUPPLEMENT
An arthropod based nutritional supplement may comprise one species within the arthropod phylum or two or more species within the arthropoda phylum combined together. These arthropods are powderized and its nutritional profile analyzed. Based on the nutritional profile of the powderized arthropods, additional powderized arthropoda or additional nutritional components may be added in order to develop a nutritional profile that can satisfy a particular need for a body builder, a man, a woman or provide generic meal replacement.
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EDIBLE ANIMAL CHEWS
The present invention provides a longer-lasting edible animal chew (1) having a longitudinal axis comprising: i) an outer wall (2) extending in the direction of said longitudinal axis; and ii) an internal support structure (4) that contacts the inner surface of said outer wall (2) at three or more points.
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