The present disclosure discloses a machine and a method for peeling skin from un-peeled objects that mainly includes at least one controller, an object: handling unit, an agitating: and heating unit and a peeling and separating unit. The agitating and heating unit includes an agitator and a heater. The agitator receives un-peeled objects and hot abrasive particles. During agitation, un-peeled objects and hot abrasive particles tumble with each other thereby loosing bond between skin and objects and provide objects with loosely bonded skin. The heater heats the abrasive particles and then permits, flow within the agitator by use of abrasive conveyor. Objects with loosely bonded skin are then provided in the peeling and separation unit for peeling and separating skin from un-peeled objects and provide peeled objects in a controlled manner.

A dry aquafaba based powder is disclosed. The dry aquafaba based powder may include, aquafaba and an additive. The additive may be at least one of: a carbohydrate, a legume protein, legumes starch, legume fibers, maltodextrin, inulin, or a combination thereof. In some embodiments, the aquafaba is produced from a legume. The legume may be at least one of: chickpeas, beans, soybeans, peas, lentils, lupins, and a combination thereof.

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

A ready-to-use emulsified food formulation containing a vegetable in a finely divided form, vegetable oil, water, and an oleaginous seed in a finely divided form and, present in an amount of between 0.1% and 15% by weight, is disclosed. The emulsified food formulation is free of thickeners, emulsifiers and stabilizers and is obtained by homogenization carried out at a pressure greater than or equal to 10000 kPa. The emulsified food formulation is characterized by having a modal diameter of the particles contained therein of greater than or equal to 300 μm and by containing a vegetable fiber in a finely divided form having a fiber content of greater than (70)% w/w and a water binding capacity of greater than 5 g water/g dry matter.

A method for frying a foodstuff (2) is shown, the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of the frying process to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Furthermore, a device (1) for producing a fried foodstuff (2) is shown, in particular for performing the above method, which comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6). in which a temperature profile (7) with a starting temperature (8) and a final temperature (9) below the starting temperature (8) is stored, wherein the control unit (6) is adapted to send temperature signals (10) to the at least one temperature control device (5) and thereby set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).

A method supporting children choosing healthy foods in alternate form (desserts) to help them to increase their intake of fruits and vegetables by focusing on body functions (strength, vision, movement, memory, digestion, and all-in-one). The method uses special packaging approaches that associate healthy foods disguised as desserts, candy, chips, chewing gum, or frozen treats. This method would include body function labeled packaging in the form of pods, flaps, or sleeves that are engaging ways for quick lunch options for children. Children would have the freedom to choose a labeled pod, flap, or sleeve to help to improve their selected body function. Body function options could include superfoods in dessert form for strength, vision, movement, memory, digestion, and all-in-one.

The present disclosure shows a particulate processed product of tea with quick dispersibility in water and a method for manufacturing a particulate processed product of tea. The processed product of tea comprises 20% by weight or less of fine powders having a particle diameter of 75 μm or less based on the total weight of the tea particles. The manufacturing method comprises the step of manufacturing tea particles using a fluid-bed rotor granulator having a rotor disc. The processed product of tea has quick wettability and dispersibility in water and thus is easy to drink. Also, the processed product of tea has a low angle of repose and thus has excellent flowability, so that it is easy to pack and use.

Nutraceutical composition for the activation of sirtuins in humans, the composition including from 10% by weight to 15% by weight of honokiol; from 12% by weight to 40% by weight of pterostilbene; from 22% by weight to 32% by weight of polydatin; from 25% by weight to 40% by weight of ellagic acid and from 1.5% by weight to 3% by weight of a mixture of zinc, seleniun, chromium and nicotinamide, the composition promoting the inhibition of cell degradation and aging phenomena.

Plant (1) for producing juice and/or puree starting from a food product of vegetable origin comprising an extraction machine (20) within which a starting food product, at a temperature T0, is subject to an extraction step, in order to obtain an extracted food product and a waste product. The plant (1) furthermore comprises a heat exchange apparatus (40) positioned downstream of the extraction machine (20) configured to heat, or cool, the food product from an inlet temperature up to a predetermined outlet temperature. Furthermore, a deaeration and/or concentration apparatus (30) is provided configured to contain a predetermined quantity of the extracted food product and to maintain the predetermined quantity of the extracted food product at a temperature Tv and ad a predetermined vacuum degree. The plant (1), furthermore, provides a recirculation circuit (50) comprising the extraction machine (20), the heat exchange apparatus (40) and the deaeration and/or concentration apparatus (30) for recirculating a predetermined quantity of heated, or cooled, and deaerated and/or concentrated food product, into the extraction machine (20).

An object of the present invention is to provide a novel use of fermented papaya preparation. A composition of the present invention is a composition for elongating telomeres comprising fermented papaya preparation as an active ingredient.