A spaghetti squash apparatus includes microwaveable packaging configured to contain spaghetti squash. The spaghetti squash has a skin of the spaghetti squash removed and the spaghetti squash is cut into a predetermined number of spaghetti squash portions, the predetermined number of spaghetti squash portions being packaged in the microwaveable packaging based on weight. Additionally, the spaghetti squash apparatus includes instructions for spaghetti squash preparation located on the packaging. The instructions include heating the spaghetti squash portions in the microwaveable packaging, cooling the spaghetti squash portions in the microwaveable packaging, and interacting with the spaghetti squash portions in the microwaveable packaging until noodles are formed.

The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.

A prune paste and related process including drying plums according to a temperature profile tailored to produce prunes retaining at least 75% of nutrients from the plums (vitamin K, vitamin C, and minerals comprising iron, potassium and phosphorus). A prune-based product and related process including the combination of the prune paste and at least one nutrient-rich material comprising beans, seeds, spices and concentrates of nutrients. The at least one nutrient-rich material may be selected to synergistically enhance bioavailability of other specific nutrients from the prune paste. The prune-based product may be consumed to reduce constipation, iron deficiency or insufficiency, osteoporosis and related bone diseases and/or cardiovascular risks.

The invention provides a process for stabilizing a sugar beet product against frost damage. The invention further provides a sugar beet product that is stabilized against frost damage.

An herbal supplement and a method for formulating the same is described herein. The method includes forming a first mixture by combining one of apple cider vinegar or onion juice and one of ginger or ginseng, extracting a first juice from the first mixture, extracting a second juice from one of a citrus fruit or an onion, forming a second mixture by combining the second juice and one or more garlic cloves, extracting a third juice from the second mixture, forming a third mixture by combining the first juice, the third juice, and one of cinnamon, saffron, cardamom, anis seed, a lime peel, or a lemon peel, incubating the third mixture to form an incubated third mixture, and forming a fourth mixture by combining the incubated third mixture and honey.

A method for adjusting the viscosity and binding of a tomato sauce, reducing tomato solids, and a resulting tomato sauce is prepared. A tomato paste solids is mixed with water and optionally spices. A highly refined cellulose fiber or particle having a water holding capacity of at least 20 grams of water per gram of highly refined cellulose to bind any free water and oil, which is mixed by agitation until uniformly mixed with the water and tomato paste mixture to form a pre-pasteurization mixture of tomato paste and at least 0.2% by weight of the highly refined cellulose. The pre-pasteurization mixture is pasteurized by heat to form a pasteurized mixture. While the hot pasteurized mixture is hot, it is homogenized. Pressure is increased during homogenization to lower Bostwick consistency.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food.

A method for filtering a food product, including the steps of: (a) providing a food product, wherein the food product comprises a fermentation liquid derived from an edible nitrate containing plant; (b) passing the food product through a first filter; (c) passing the food product through a second filter; and (d) optionally controllably spray drying the food product at high-temperature.

A high efficiency fermentation process/method for converting nitrate to nitrite in food products, comprising the steps of: (a) providing a food product, wherein the food product comprises a fermentable liquid medium obtained and/or derived from an edible nitrate containing plant; and (b) controllably fermenting the food product such that nitrate to nitrite conversion results in nitrite concentration levels greater than approximately 3% by weight.