A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element. The controller is arranged to control the heating element such as to heat the food product in the food processing arrangement with steam for a defined period of time; and control the motor to blend the food product upon termination of the heating of the food product for said defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through said fluid release valve. Also disclosed is a method of for reducing a sugar content of a food product (1) with such a food processing apparatus.

The present invention discloses novel exquisite VCF as well as the inventive methodology for its production. It involves the disruption of the structure of the natural vegan compatible raw material and creation of the VCF structure by sophisticated inventive processing taking advantage of relevant properties of vegan compatible raw material. VCF contain all nutrients and active ingredients of the vegan compatible raw materials used. The composition of such inventive nutrition is adaptable to common and personalized nutritional requirements.

A progressive shear emulsifier can include an outer body and an inner body. The outer body can have a central opening therethrough, an inlet, an outlet, and an inner surface along the central opening defining a first three-dimensional contour. The inner body can be positioned within the central opening and configured to rotate with respect to the outer body about an axis of rotation along the central opening. The inner body can have an outer surface defining a second three-dimensional contour that correlates to the first three-dimensional contour to form a material passage between the outer body and inner body. Rotation of the inner body within the outer body can create progressive amounts of shear across materials passing through the material passage, which can result in emulsified material. Conic transitions can create turbulent regions that mix the materials passing therethrough. Collective geometry can create conveyance and/or pumping of materials, which can be methylcellulose and free water.

A hydrolysate product from a vegetal matrix is disclosed, the process for its preparation, and its uses in human and animal diet. This hydrolysate contains a high percentage of pentosans with a low molecular weight that thus offers highbiodavailability of soluble fibres. This enables the drawbacks to be overcome that are associated with high consumption of wholefood products, at the same time benefiting from the nutritional components contained therein.

The present invention relates generally to the field of spoonable food compositions that can be distributed via the ambient channel One embodiment of the present invention relates to a spoonable ambient food composition. The spoonable food composition of the present invention can be used as a meal alternative.

The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.

The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.

A method for producing black ginseng concentrate is characterized by including steps of adding red ginseng to a continuous steaming-dryer followed by steaming, cooling, and drying to prepare black ginseng, carrying out extraction by adding alcohol to crushed black ginseng obtained by crushing the black ginseng prepared above followed by filtration to prepare black ginseng extract, and concentrating the black ginseng extract prepared above by using a plate type evaporative concentrator followed by heat treatment, and the present invention also relates to black ginseng concentrate prepared by the aforementioned method.

The present invention relates to a method for producing a preserved food item (1) from a raw material (2), in particular for producing a snack product, comprising the following steps: treating the raw material (2) by applying an electric field; bringing the treated raw material (2) into contact with an aqueous medium (3); and preserving the raw material (2) into a food item (1) after the step of bringing into contact. In order to avoid occurring impurities during the production of preserved food items and to provide a consistent product quality the invention comprises the following method steps: determining a measured value (4) characterizing a product property of the preserved food item (1) and/or an ingredient of the aqueous medium (3); and outputting a control signal (5) as a function of the determined measured value (4). The present invention further related to and installation (6) for producing a preserved food item (1) from a raw material (2), Installation (6) for producing a preserved food item (1) from a raw material (2).

A method is described for making a treated fruit having improved flavor, texture, and/or yield over thermally pasteurized fruit. The method includes providing a packaged premix that includes fruit with pectin methylesterase, calcium, and sugar, tempering the premix to produce tempered fruit, then treating the tempered fruit with high pressure pasteurization.