The use of waste from fruit and/or vegetables extruded at 105° C. to 180° C., namely sugar beet marc and/or apple pomace and/or currant pomace and/or chokeberry pomace and/or soya pomace as an additive to increase the viscosity of foodstuffs.

Method for preparing potato chips, comprising the following steps in a central kitchen: - subjecting the potato to a thermal treatment of cooking by single-layer immersion, vacuum cooking or steam cooking,- subjecting the potato to a scan to record its shape and size,- determining the position of cuts on the potato model,- determining the position of a hole with a single inlet in each portion,- performing the mechanical emptying of the holes, recovering a cap for each hole,- injecting a filling into each hole and covering each hole with the caps,- performing the mechanical cutting of the potato into the predetermined portions,- performing a pre-frying of the portions,- cooling and deep-freezing the filled and pre-fried portions, and- packaging the already frozen portions; comprising a step of preparation at the place of consumption, comprising heating the portions.

Provided are a nitrite substitute including a mixture of plasma-treated vegetables and egg white, a food including the nitrite substitute, and a method of preparing a food, the method including mixing the nitrite substitute with raw materials of a food to prepare a food emulsion. Foods having added thereto the nitrite substitute may exhibit colors and effects similar to those in conventional foods without an unpleasant taste.

Provided are a nitrite substitute including a mixture of plasma-treated vegetables and egg white, a food including the nitrite substitute, and a method of preparing a food, the method including mixing the nitrite substitute with raw materials of a food to prepare a food emulsion. Foods having added thereto the nitrite substitute may exhibit colors and effects similar to those in conventional foods without an unpleasant taste.

The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method.

The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method.

A system and methods are provided for removal of undesired portions of a fruit or vegetable, such as removal of calyxes from strawberries before they are flash frozen. An automated process for high-throughput fruit or vegetable calyx removal includes a loading system, an identification system, and a removal system. The loading system is configured to transport the fruit or vegetable through the automated process. The loading system may also orient the fruits or vegetables along an axis of the fruit and or align the fruit or vegetables in a desired pattern, orientation, and/or arrangement. The identification system is configured to locate the calyx and determines calyx position data and an optimal cutting path for individual fruit. The removal system uses data received from the identification system to separate the calyx from the fruit or vegetable.

Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

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 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.