Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.

A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.

A pizza transfer tool incorporating a vertical shaft; an upper member mounted to the vertical shaft for upward and downward motions; a lower member mounted to the vertical shaft for upward and downward motions; a circumferential array of upper pivot arms having proximal ends pivotally mounted to the upper member; a circumferential array of lower pivot arms having proximal ends pivotally mounted to the lower member; a circumferential array of linking members having inner ends and outer ends, wherein each outer end is pivotally mounted to a distal end of one of the upper pivot arms, and wherein each inner end is pivotally mounted to a distal end of one of the lower pivot arms; and a circumferential array of spatulas attached to the linking member's inner ends.

A device, comprising a cooker and a topper for auto cooking and or topping of food.

One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module including a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module including a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.

A utensil including: a first elongated shaft, a support disc; and a food gripping portion having a plurality of helical-shaped sections extending from a second elongated shaft.

A stamp system includes a top portion and a bottom portion, each shaped to resemble a slice of bread. The top portion has a lower surface that forms a pattern to be stamped into an edible item. The bottom portion has an upper surface that is configured with a tray that is shaped to carry an edible ink. The stamp system is used to stamp both a physical impression and a pattern in edible ink onto an edible item, such as a sandwich made of sliced bread.

A dispensing baked good container assembly includes a container having a top and a bottom and a cavity between the top and the bottom configured to hold baked good ingredients. The container includes a closure member at the top configured to be opened. A pastry bag is configured to extend from the container. The pastry bag is initially packed in the cavity and configured to be deployed from the container after the container is opened. The pastry bag is open to the cavity such that items are configured to be passed through the cavity into the pastry bag after being deployed for mixing and dispensing of the baked good ingredients from the pastry bag.

A food imprinting system including at least one imprint block, and a mounting plate having at least one opening dimensioned for receiving at least a forward portion including a printing face of the imprint block, wherein the imprint block and the mounting plate are mounted within an imprinting assembly.

A food imprinting system including at least one imprint block, and a mounting plate having at least one opening dimensioned for receiving at least a forward portion including a printing face of the imprint block, wherein the imprint block and the mounting plate are mounted within an imprinting assembly.