In one aspect, with a sounding rocket, a space-capsule bean roasting system is placed into a sub-orbital flight path. The space-capsule bean roasting system includes a re-entry capsule. The re-entry capsule comprises a bean roasting system and a payload of raw beans. The re-entry capsule re-enters the Earth's atmosphere at a specific trajectory. The re-entry heat is transferred to the bean roasting system. The payload of raw beans is roasted with the re-entry heat.

A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a water activity of less than 0.75, a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse), and a loss factor tan value of greater than 0.95.

The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collect coating material not applied onto the product, a manifold for providing the rotatable applicator with the coating material in a liquid form, and wherein the rotatable applicator is arranged to spin about an axis which is orientated from horizontal and up to 30 deg of deviation from horizontal, and wherein the applicator has openings along it's circumference through which coating material may be projected upon spinning of the applicator. The invention also relates to a method for decorating confectionery products and to the products.

A feedback system that identifies characteristics of a colloid and utilizes the characteristics to initiate and adjust a field applied to the colloid is provided. In one embodiment, the system leverages machine learning to automatically identify a condition of the colloid and adjust the supercooling parameters. Sensors are utilized during supercooling to monitor a condition of the colloid being supercooled. Specifically, characteristics of the colloid are measured at different points, areas, or volumes on the colloid and the measurements are used to determine whether supercooling is being achieved or whether the colloid is starting to freeze or undergoing another undesirable phase change. Based on the measurements, parameters of the field can be adjusted to ensure supercooling of the colloid without freezing or causing another undesirable phase change. When phase change is desired, rate of phase change can be controlled to achieve desired characteristics of the colloid.

There is provided a calorie-reduced chocolate product comprising insoluble dietary fiber and at least 5% water. Also provided are methods for making the same.

An edible and 3D printable ink composition is disclosed herein, which includes a chocolate-based material including a chocolate syrup, a chocolate paste, or a combination thereof, and cocoa powder present in an amount ranging from 5 to 25 w/w %, wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20 C. to 30 C. A method of 3D printing the edible and 3D printable ink composition, and a system operable for printing the edible and 3D printable ink composition, are also disclosed herein.

The present invention provides a new composition obtainable from a plant in the theobroma genus and the use of that composition as an ingredient in a chocolate product.

The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containing the grain-based crumb, as well as to the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products. The invention also relates to a method for decreasing grainy flavours of grain-based products.

The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containing the grain-based crumb, as well as to the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products. The invention also relates to a method for decreasing grainy flavours of grain-based products.

The invention relates to a for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) sucrose and, preferably, one or more reducing sugars; and (iii) water, wherein (1) said one or more cocoa components include cocoa butter and/or (2) said mixture comprises a chocolate compatible fat; (b) heating said mixture at a temperature of at least 90 #C, preferably of at least 100 #C, and/or heating said mixture at a temperature sufficiently high to effect evaporation of at least part of the water; and (c) cooling the mixture resulting from (b); and (d) optionally, subjecting the mixture to a treatment, which comprises subjecting the mixture to a temperature between 30 and 40 #C, preferably between 32 and 36 #C, more preferably between 33 and 35 #C for at least 1 minute and/or which 15 treatment comprises keeping the mixture under conditions such as to induce formation of type V crystals.