A system and method for assisting a user in assembling a culinary combination according to a recipe. The system comprises a scale and a computing device configured to communicate with the scale. The system displays information regarding ingredients of the recipe and displays a progress of assembling the culinary combination based on the information from the scale. In some embodiments, a bar graph is displayed with a bar proportional to the measured amount of an ingredient of the recipe compared to a target amount for the ingredient. In some embodiments, the system displays a build column of one or more recipe blocks, representing actions or ingredients of the recipe. An active recipe block is displayed with a portion of the recipe block displayed in a different manner in proportion to the measured amount of an ingredient of the recipe compared to a target amount for the ingredient.

A fat-containing composition obtained by converting insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, including (a) squashing insects or worms thereby obtaining a pulp, the insects or worms reduced in size, (b) heating the pulp to 70-100 C., and (c) subjecting the heated pulp to a physical separation step with the proviso that the method does not contain enzymatic treatment of the pulp. The fat-containing fraction contains at least 80 wt. % insect or worm fat with at least 40 wt. % saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

A fat-containing composition obtained by converting insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, including (a) squashing insects or worms thereby obtaining a pulp, the insects or worms reduced in size, (b) heating the pulp to 70-100 C., and (c) subjecting the heated pulp to a physical separation step with the proviso that the method does not contain enzymatic treatment of the pulp. The fat-containing fraction contains at least 80 wt. % insect or worm fat with at least 40 wt. % saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

This disclosure relates to a system configured to determine masses, weights, and/or other quantities of individual ingredients added to a food dish during preparation. At least some of the components of the system may be configured to be used in a food preparation area. The system may include a scale, a client computing device, external resources, and/or other components. The system may be configured to weigh and/or determine the mass of individual ingredients of the dish as the ingredients are added to the dish. The system may be configured to determine the individual mass and/or weight of each ingredient based on the masses and/or weights of individual ingredients previously added to the dish and/or a current mass and/or weight of the dish as a given ingredient is added.

A method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, includes (a) squashing insects or worms thereby obtaining a pulp, wherein the insects or worms are reduced in size, (b) heating the pulp to a temperature of 70-100 C., and (c) subjecting the heated pulp to a physical separation step, preferably decanting and/or centrifuging. The method does not comprise enzymatic treatment of the pulp. The fat-containing fraction comprises at least 80 wt. % insect or worm fat of which at least 40 wt. % are saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

A method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction, includes (a) squashing insects or worms thereby obtaining a pulp, wherein the insects or worms are reduced in size, (b) heating the pulp to a temperature of 70-100 C., and (c) subjecting the heated pulp to a physical separation step, preferably decanting and/or centrifuging. The method does not comprise enzymatic treatment of the pulp. The fat-containing fraction comprises at least 80 wt. % insect or worm fat of which at least 40 wt. % are saturated fats. The aqueous protein fraction can be dried to obtain dried protein material, which contains at least 50 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight. The protein has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, petfood, feed and pharmaceutical industry.

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps:

(a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;

(b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;

(c) grinding said peas in order to as a result obtain ground peas; and

(d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres.

The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps:

(a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;

(b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;

(c) grinding said peas in order to as a result obtain ground peas; and

(d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres.

The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.