The present disclosure relates to a banded garlic product. A banding system and a method of banding garlic is also provided.

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.

The present invention relates to a freeze-dried aerated baby food snack comprising egg white, starch, natural buffer and at least one fruit ingredient and/or at least one vegetable ingredient; wherein the snack is clean label.

The invention belongs to the field of food industry: sauces, ketchups and toppings with tomatoes and products thereof. The sauce consists of tomatoes and their products, sugar, salt, herbs/spices and thickeners. The sauce is enriched with calcium and magnesium chemical compounds (usually calcium and magnesium or citrates, or lactates, carbonates or oxides thereof), their mixtures or aqueous solutions, which are easily absorbed by the human body.

A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

A method of manufacturing food additives uses banana stem inner core (banana pseudostem) as a flavor enhancer, texture modifier, and/or process improvement additive. Such banana-pseudostem food additives can be used in food product recipes as taste modifiers, carriers of tasting agents, flavor enhancers, flavor retainers, flavor accepters, or flavoring agents. Also, such banana-pseudostem food additives can be used as texture modifiers, food product softeners, water retainers, volume modifiers, and color modifiers.

A kettle process and product formulation protect large fragile fruit or vegetable pieces that have not been previously sweetened or sugar capped. The combination of a two-starch formulation and a controlled time and temperature kettle process are able to solve the problem of preparing a fruit or vegetable product with no sweetener added using a kettle process, providing large/whole pieces of fruit or vegetable with acceptable quality both out of the jar, can, pouch, packaging or the like and/or as a baking ingredient.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, and then liquefying the gelatinized potatoes under sufficient shear.

The invention relates to a process for large scale solid-state fermentation. The process comprises providing a substrate to be cultured (S1) made of plant material and/or animal material, filling vessels (S2) with the substrate using an automated filling system, sterilizing (S4) the vessels, inoculating (S5) the substrate with a microbial inoculant adapted to cause fermentation of the cultured substrate, storing (S6) the vessels in a closed state in controlled climate conditions for solid state fermentation of the cultured substrate, and harvesting (S7) the content of the vessels. Each vessel has an inner volume of 50 L or less and a smallest dimension less than or equal to 40 cm. This process is particularly adapted, with additional steps, for the production of fermented flour. In this process, upscaling is obtained by providing a high number of small bioreactors and by automation, instead of increasing the size of the reactors as generally done in the field of bioprocessing. The invention also relates to a corresponding production process.

A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa.Math.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.