A system and method for preparing a meal is disclosed. A meal may be prepared from foodstuffs such as ingredients of a meal kit with a cooking accessory such as a rack configured to be used with a cooking appliance for foodstuffs; the cooking accessory may comprise a support structure and at least one platform configured to support foodstuffs; the rack may be configured to at least partially fit within the cooking appliance so that foodstuffs on the at least one platform can be heated within the cooking appliance and for removal from the cooking appliance after foodstuffs have been heated. The platform may be attached to the rack or removable. The meal kit may comprise ingredients and a label configured to be detected by a mobile device to provide instructions for preparing the meal. A method of preparing the meal from the meal kit may comprise obtaining instructions.

A system and method for preparing a meal is disclosed. A meal may be prepared from foodstuffs such as ingredients of a meal kit with a cooking accessory such as a rack configured to be used with a cooking appliance for foodstuffs; the cooking accessory may comprise a support structure and at least one platform configured to support foodstuffs; the rack may be configured to at least partially fit within the cooking appliance so that foodstuffs on the at least one platform can be heated within the cooking appliance and for removal from the cooking appliance after foodstuffs have been heated. The platform may be attached to the rack or removable. The meal kit may comprise ingredients and a label configured to be detected by a mobile device to provide instructions for preparing the meal. A method of preparing the meal from the meal kit may comprise obtaining instructions.

The invention relates to an emulsion-based fat powder comprising a dispersible aqueous phase (DP) of water and a food colorant and a continuous fat phase (CP) of a fat having a melting point of from 40 to 80° C. The food colorant is in particular a pH dependent food colorant such as an anthocyanin-based colorant. The invention also relates to the use of the emulsion-based fat powder in meat analogues.

The subject of this invention is embodied in a piece of edible paper that has an affirmation written on it (an “edible affirmation”). This edible affirmation can be used as a tool for self-improvement. In general, an edible affirmation provides a way to partake a word or phrase for the purpose of enhancing the mind, body, and spirit. The user can practice being an expression of the affirmation through focused attention and/or meditation as the edible affirmation dissolves in the mouth and continues for a time thereafter.

The subject of this invention is embodied in a piece of edible paper that has an affirmation written on it (an “edible affirmation”). This edible affirmation can be used as a tool for self-improvement. In general, an edible affirmation provides a way to partake a word or phrase for the purpose of enhancing the mind, body, and spirit. The user can practice being an expression of the affirmation through focused attention and/or meditation as the edible affirmation dissolves in the mouth and continues for a time thereafter.

The present invention is in the field of emulsifiers and provides novel emulsifier mixtures for use in cosmetic or pharmaceutical formulations or in detergents. The emulsifier mixtures according to the invention comprise a citrate ester mixture and at least one 1,2-alkanediol, 1,3-alkanediol, 1,4-alkanediol and/or 1,5-alkanediol and are characterized by increased stability and low precipitation over a wide temperature range and during a long storage period.

Implementations of a hand-held multi-purpose kitchen tool comprise a handle for holding and using the hand-held multi-purpose kitchen tool and a body comprising a plurality of surfaces and features configured to prepare food and to protect a user's hand while preparing food. In some implementations, a method for using the hand-held multi-purpose kitchen tool comprises holding the hand-held multi-purpose kitchen tool with the handle and using one or more of the surfaces and features of the hand-held multi-purpose kitchen tool to prepare food and/or to protect the user's hand while preparing the food.

Implementations of a hand-held multi-purpose kitchen tool comprise a handle for holding and using the hand-held multi-purpose kitchen tool and a body comprising a plurality of surfaces and features configured to prepare food and to protect a user's hand while preparing food. In some implementations, a method for using the hand-held multi-purpose kitchen tool comprises holding the hand-held multi-purpose kitchen tool with the handle and using one or more of the surfaces and features of the hand-held multi-purpose kitchen tool to prepare food and/or to protect the user's hand while preparing the food.

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.

There is provided an oiliness-reducing agent that is capable of reducing the oiliness perceived when a person consumes a food product.

The oiliness-reducing agent is characterized by containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on an unrefined crude oil including an expressed oil of an oil and fat raw material or an extracted oil of the oil and fat raw material, or on an oil and fat that has passed through a degumming step, a deacidification step, or a bleaching step in steps for refining the unrefined crude oil.