A method is described for minimizing material mixing of a first fluid material and a second fluid material in a material processing system that includes a pipeline. The method includes introducing into an upstream portion of the pipeline a sufficient amount of a material mixing inhibitor using, in some instances a cartridge for delivery of the material mixing inhibitor composition to the material processing system.

A snack product includes a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives. The snack product provides about 10% or more vegetables and from about 15% to about 45% whole grains and has a bulk density between about 50 g/L to about 84 g/L. An exemplary method of making a snack product includes hydrating a dry mix containing a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives to form a dough containing from about 30% to about 40% moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form the snack product.

The present invention relates to a method of manufacturing a laver-like processed food using onions (Allium cepa L.), and more specifically, to a method of manufacturing a laver-like processed food using onions that has excellent texture and an improved flavor, wherein, according to the method of the present invention, after onions are molded into sheets and dried, the onion sheets are prevented from sticking to a laver mat for drying and being damaged when the onion sheets are separated from the laver mat, and in this way, a laver-like processed food that is thin and springy can be mass-produced without wasting raw ingredients.

The present invention is in the field of coffee substitutes, a method of preparations thereof, and use of such a coffee substitute, in particular a coffee substitute in the form of a mixture. Coffee substitutes are non-coffee products, that is of origin other than from a coffee bean or the like, which may be provided with or without caffeine, that are intended to imitate coffee. The coffee substitute can for instance be used to make a coffee-like drink.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

The invention provides to blend to eat food composition for a quick serving, which comprises a first component selected from pre-cooked and oil free vegetable(s), pulse(s) and fungi or pre-cooked meat(s) or mixtures thereof; optionally a second component selected from pre-cooked plant derived base or animal derived base; and a third component containing at least one spice/herb/fruit extract derived from spices and/or herbs and/or fruits or mixtures thereof; further containing optionally desired amount of edible oil and salt; for obtaining at least one functional benefit selected from improving flavor including taste and aroma, reducing oil content, optionally reducing salt content, promoting healthy weight loss, reducing number of cooking steps, reducing preparation time, eliminating tempering step, crafting the dish to personalized taste, selecting and optimizing required levels of nutrients such as carbohydrates, proteins, fats, fiber, macro and micro nutrients, individually; The present invention further provides the process for preparation of such food compositions and methods of obtaining such functional benefits and methods of obtaining health benefits.

The present invention relates to a vegetable powder, a process for preparing the powder and its use in food products. The vegetable powder may be used to improve a food product, in particular to improve its taste, flavour or texture. An improved food product according to the invention shows one or more of the following improvements in comparison to the food product to which no powder has been added: a rounder flavour profile, less off-notes, a sweeter taste, more umami taste, more kokumi taste or more creaminess. The powder according to the invention allows for clean and clear-labelled food products.

A system for the production of plant products as substitutes for pasta, which includes at least one carousel provided with at least one seat for stably accommodating at least one plant; rotations of the carousel are adapted for temporary alignment with perimetric stations thereof. At least one first perimetric station of the carousel includes elements configured to transfer the at least one plant onto the seat; at least one second perimeter station has a component configured to transversely cut the at least one plant (longitudinal partitioning according to predefined shapes and sizes); at least one third station includes elements configured to longitudinally cut the at least one plant arranged on the seat, in order to provide plant products as substitutes for pasta.

The invention relates to a plant-based water extracted from plants such as a fruit and/or a vegetable and/or a plant, the water containing a total concentration of dissolved substances in the plant-based water, in an amount up to 15 mg/l, the water having a pH of from 4 to 7, an rH2 that is neutral or close to neutral and a very low conductivity of less than 50 uS/cm.