Systems and methods for forming vegetable product food holders. The method may include placing a first layer of vegetable product into a mold and forming the first layer of vegetable product to the mold. The method may also include various other steps. For example, the method may include placing a second layer of vegetable product into the mold and forming the second layer of vegetable product to the mold. For example, the method may include perforating the first layer of vegetable product while under within the mold, and/or chilling the first layer of vegetable product while inside the mold. The method may include increasing the flexibility of the vegetable product prior to insertion into the mold by perforating the vegetable product using an array of prongs.

A savory, healthy cruciferous vegetable formula includes cruciferous vegetable, aromatic, edible fruit ingredient, acid ingredient and seasoning. In one embodiment the formula is a pourable, dense, finely grained cruciferous vegetable condiment. In another embodiment, the formula is a carbonated cruciferous vegetable beverage. In one method a cruciferous vegetable condiment is produced by preparing, cooking and finely pureeing the nutrient-rich ingredients, then hot fill processing and packaging the shelf-stable condiment. In another method, a carbonated cruciferous vegetable beverage is produced by preparing, cooking, cooling and carbonating the nutrient-rich ingredients, then cold fill processing and packaging the shelf-stable beverage.

An isolated polynucleotide is provided. The isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide having an amino acid sequence at least 88% homologous to SEQ ID NO: 22, the polypeptide being capable of increasing a cuticular water permeability of a plant expressing same. Also provided are methods of generating plants expressing such polypeptides which can be used for producing dehydrated plants or cuticular covered portions thereof.

Provided are crystalline form A of rebaudioside D, and a preparation method and application therefor. In X-ray powder diffraction analysis measured using Cu-K rays and with 2 being expressed in degrees, crystalline form A of rebaudioside D has significant characteristic diffraction peaks at least at 4.53, 6.38, 12.76, 13.52, 17.48, 17.96, 20.07 and 22.63. The preparation method is a suspension method, a solvent evaporation method or a cooling method. The preparation method has a simple process, and is convenient to operate. A rebaudioside D crystalline form A product has a good degree of crystallinity, good water solubility, and high chemical stability.

Provided are crystalline form A of rebaudioside D, and a preparation method and application therefor. In X-ray powder diffraction analysis measured using Cu-K rays and with 2 being expressed in degrees, crystalline form A of rebaudioside D has significant characteristic diffraction peaks at least at 4.53, 6.38, 12.76, 13.52, 17.48, 17.96, 20.07 and 22.63. The preparation method is a suspension method, a solvent evaporation method or a cooling method. The preparation method has a simple process, and is convenient to operate. A rebaudioside D crystalline form A product has a good degree of crystallinity, good water solubility, and high chemical stability.

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 C. and 138 C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 0.9 kg and containing tomato-seed size seeds.

The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 0.9 kg and containing tomato-seed size seeds.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.