A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

Structures and methods of using a microwave pasteurization device, as well as related non-linear waveguides. In some embodiments, an in-shell egg pasteurization device with a non-linear slotted waveguide. In some embodiments the non-linear slotted waveguide comprises shaped waveguide applicators. The shaped waveguide applicators may employ oval, lens, or plum shaped non-linear slots to improve efficiency and efficacy of pasteurizing in-shell eggs, live oysters, tomatoes, or blueberries while maintianly the quality and functional attributes of the raw product.

A formed tray for baking and transporting a food product is provided herein. In some embodiments, the formed tray includes two cavities surrounded by a peripheral flange. In addition, the formed tray also may include a rigid bridge extending between the cavities and recessed below the peripheral flange. The peripheral flange of the formed tray may include beveled corners and two concave sections. A pre-cooked food product may be disposed in the cavities and sealed within the formed tray by a flexible film. Also provided herein is a process for baking and sealing a food product within the formed tray to provide a pre-cooked packaged food product that may be stored and transported.

A formed tray for baking and transporting a food product is provided herein. In some embodiments, the formed tray includes two cavities surrounded by a peripheral flange. In addition, the formed tray also may include a rigid bridge extending between the cavities and recessed below the peripheral flange. The peripheral flange of the formed tray may include beveled corners and two concave sections. A pre-cooked food product may be disposed in the cavities and sealed within the formed tray by a flexible film. Also provided herein is a process for baking and sealing a food product within the formed tray to provide a pre-cooked packaged food product that may be stored and transported.

Disclosed is a potato salad pre-mix composition. The potato salad pre-mix composition may include about 48.18% by weight mayonnaise. Further, the potato salad pre-mix composition may include about 38.04% by weight salt. Further, the potato salad pre-mix composition may include about 4.73% by weight yellow mustard. Further, the potato salad pre-mix composition may include about 4.22% by weight sugar. Further, the potato salad pre-mix composition may include about 4.83% by weight vinegar.

The present disclosure provides a legume-derived food ingredient, the food ingredient comprising sugar, legume starch and legume proteins, including at most 0.8% legume starch and is characterized by a solid content of at most 60%, a process for the preparation of the food ingredient and uses thereof, for example as a foaming agent.

Disclosed is a system for marking eggs by stamping and printing thereon.

Disclosed is a system for marking eggs by stamping and printing thereon.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

The present invention relates to compositions with antioxidant properties, in particular for use in food or as food. In a first aspect the invention provides a composition comprising ginger powder, sage powder, and rosemary powder; wherein the particles of the ginger powder have a size of less than 800 m, and the sage powder and rosemary powder have a size of less than 500 m; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3.

The invention also relates to a method for improving the oxidative stability of a food composition and to use of a combination of ginger powder, sage powder, and rosemary powder as an antioxidant, wherein the particles of the ginger powder have a size of less than 800 m, and the sage powder and rosemary powder have a size of less than 500 m; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3.