A food material processing mechanism, a food material processing method and a food manufacturing method which enable highly accurate bending of a sheet-shaped flexible food material such as a skin are provided. A food material processing mechanism includes a conveyance unit and a processing unit. A conveyance unit conveys a sheet-shaped flexible food material in a conveyance direction. A processing unit forms a bending reference portion being a reference portion for bending, in the flexible food material being conveyed by the conveyance unit. The processing unit includes a reference formation unit and a pressing unit. The reference formation unit locally applies a force to the flexible food material to form the bending reference portion. The pressing unit presses the flexible food material against the conveyance unit at least temporarily while the reference formation unit forms the bending reference portion in the flexible food material.

Cellulose derivatives comprising a hydroxyethyl group, such as hydroxyethyl methyl cellulose, are used as foam control agents in foodstuff processing. The cellulose derivatives are biodegradable while still providing excellent foam control capacity. In addition, cellulose derivatives foam control agents of the disclosure can be used with various apparatus while avoiding forming films that otherwise affect apparatus function. The cellulose derivatives can be used at various stages during industrial processing of vegetables (e.g., potatoes and beets) and fruits.

Cellulose derivatives comprising a hydroxyethyl group, such as hydroxyethyl methyl cellulose, are used as foam control agents in foodstuff processing. The cellulose derivatives are biodegradable while still providing excellent foam control capacity. In addition, cellulose derivatives foam control agents of the disclosure can be used with various apparatus while avoiding forming films that otherwise affect apparatus function. The cellulose derivatives can be used at various stages during industrial processing of vegetables (e.g., potatoes and beets) and fruits.

Implementations of a hand-held multi-purpose kitchen tool are provided. In some implementations, the hand-held multi-purpose kitchen tool comprises a handle for holding and using the hand-held multi-purpose kitchen tool and a body comprising a plurality of surfaces and features configured to prepare food and to protect a user's hand while preparing food.

In some implementations, a method for using the hand-held multi-purpose kitchen tool comprises holding the hand-held multi-purpose kitchen tool with the handle and using one or more of the surfaces and features of the hand-held multi-purpose kitchen tool to prepare food and/or to protect the user's hand while preparing the food.

A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

A system for determining a resource allocation instruction set for meal preparation, the system comprising at least a computing device, wherein the at least a computing device is configured to receive a plurality of identifications of meals. Computing device may retrieve a plurality of task chains, wherein retrieving further comprises retrieving, for each meal, a task chain identifying a plurality of sequentially ordered tasks for preparation of the meal, identifying, for each task chain, a resource list. Computing device may generate a plurality of candidate task chain combinations. Computing device may identify a plurality of constraints as a function of the plurality of identifications of meals. Computing device may select a candidate task chain combination, of the plurality of candidate task chain combinations by generating an objective function of the plurality of candidate task chain combinations.

A system for determining a resource allocation instruction set for meal preparation, the system comprising at least a computing device, wherein the at least a computing device is configured to receive a plurality of identifications of meals. Computing device may retrieve a plurality of task chains, wherein retrieving further comprises retrieving, for each meal, a task chain identifying a plurality of sequentially ordered tasks for preparation of the meal, identifying, for each task chain, a resource list. Computing device may generate a plurality of candidate task chain combinations. Computing device may identify a plurality of constraints as a function of the plurality of identifications of meals. Computing device may select a candidate task chain combination, of the plurality of candidate task chain combinations by generating an objective function of the plurality of candidate task chain combinations.

The invention concerns nutritional compositions with fucosyllactose for use in stimulation of NK cells. The composition is suitable for infants.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.