An apparatus includes a food product, at least one ingestible device associated with the food product to communicate information and at least one coating material surrounding the at least one ingestible device is disclosed. The ingestible device is associated with an ingestible medication to be ingested in conjunction with the food product. The coating is configured to release the at least one ingestible device upon the occurrence of an event.

The present invention relates to a nutritionally balanced composite meal for infants/small children, comprising at least one carbohydrate containing meal component and at least one protein containing meal component, and a method of producing said meal.

The present invention relates to a nutritionally balanced composite meal for infants/small children, comprising at least one carbohydrate containing meal component and at least one protein containing meal component, and a method of producing said meal.

A method of providing restaurant-quality meals for a home cook is disclosed. The meal kit process aids the home cook by shortening meal preparation time and improves the home cook's technical cooking skills with its detailed instructions and extensive background information. This method comprises the steps of a professional chef offering extensive cultural, historical, culinary, and technical information regarding a meal. The home cook orders a meal kit online, whereupon a professional cook acquires the necessary ingredients, prepares the meal ingredients in a restaurant-quality facility, packages the individual sections into a meal kit, and delivers the meal kit to the home cook's residence. The home cook completes the meal by cooking the protein and the side dish(s) and/or assembling a salad.

A method of providing restaurant-quality meals for a home cook is disclosed. The meal kit process aids the home cook by shortening meal preparation time and improves the home cook's technical cooking skills with its detailed instructions and extensive background information. This method comprises the steps of a professional chef offering extensive cultural, historical, culinary, and technical information regarding a meal. The home cook orders a meal kit online, whereupon a professional cook acquires the necessary ingredients, prepares the meal ingredients in a restaurant-quality facility, packages the individual sections into a meal kit, and delivers the meal kit to the home cook's residence. The home cook completes the meal by cooking the protein and the side dish(s) and/or assembling a salad.

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 present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.

A production method for a textured vegetable protein composite food, where the production method enables production of a textured vegetable protein composite food with improved texture; and a textured vegetable protein composite food with improved texture. The production method for a textured vegetable protein composite food, which contains a water-absorbable polysaccharide thickener and a water-absorbable textured vegetable protein, includes: (1) a step of allowing the water-absorbable polysaccharide thickener to absorb water by adding water thereto in the absence of the water-absorbable textured vegetable protein to give a hydrated polysaccharide thickener; and (2) a step of adding the water-absorbable textured vegetable protein to the hydrated polysaccharide thickener and mixing together to give a textured vegetable protein composite, where, in the step (1), 80% by mass or more of water to be used in the step (1) is added to 1 kg or more of the water-absorbable polysaccharide thickener within 30 seconds.

The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the lipid and protein component-containing composition is spray-dried. The obtained compositions are for feeding infants and young children.