A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.

In order to solve a conventional problem that it is difficult to reproduce a taste, a flavor, and the like of food, a food manufacturing support apparatus includes: an ingredient information storage unit in which two or more pieces of ingredient information are stored, the ingredient information each having one or more pieces of feature value specifying information for specifying an amount of each of one or more feature values contained in an ingredient of food, and an ingredient identifier for specifying the ingredient; a feature value recipe identifier information accepting unit that accepts feature value recipe identifier information for specifying two or more pieces of feature value specifying information respectively associated with two or more feature values; a determining unit that determines two or more ingredients and amounts of the ingredients that satisfy two or more pieces of feature value specifying information of the two or more feature values specified with the feature value recipe identifier information accepted by the accepting unit 12, referring to the two or more pieces of ingredient information stored in the ingredient information storage unit; and an ingredient amount specifying information output unit that outputs ingredient amount specifying information regarding the amounts of the two or more ingredients determined by the determining unit, in association with ingredient identifiers for respectively specifying the ingredients. Accordingly, it is possible to support reproduction of a taste, a flavor, and the like of food.

In order to solve a conventional problem that it is difficult to reproduce a taste, a flavor, and the like of food, a food manufacturing support apparatus includes: an ingredient information storage unit in which two or more pieces of ingredient information are stored, the ingredient information each having one or more pieces of feature value specifying information for specifying an amount of each of one or more feature values contained in an ingredient of food, and an ingredient identifier for specifying the ingredient; a feature value recipe identifier information accepting unit that accepts feature value recipe identifier information for specifying two or more pieces of feature value specifying information respectively associated with two or more feature values; a determining unit that determines two or more ingredients and amounts of the ingredients that satisfy two or more pieces of feature value specifying information of the two or more feature values specified with the feature value recipe identifier information accepted by the accepting unit 12, referring to the two or more pieces of ingredient information stored in the ingredient information storage unit; and an ingredient amount specifying information output unit that outputs ingredient amount specifying information regarding the amounts of the two or more ingredients determined by the determining unit, in association with ingredient identifiers for respectively specifying the ingredients. Accordingly, it is possible to support reproduction of a taste, a flavor, and the like of food.

The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product.

The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

A method for obtaining an olive oil in situ, which comprises the operation of packaging and preserving a dry olive preparation formed from an olive paste that is firstly frozen and then freeze-dried in a capsule, preferably a single-dose capsule; and the operation of reconstituting the olive paste by hydrating it inside the capsule to obtain an olive oil that will be extracted from the capsule by pressure. The capsule comprises a filtering membrane having micro-perforations suitable for retaining the preparation and the passage of traces of olive wastewater or water particles therethrough, which may contain an olive oil obtainable from rehydrating the olive paste inside the receptacle and a machine for cooperating with the capsule comprising an injection head of a liquid and a piston prepared for pressing the preparation and subjecting it to a pressure greater than 10 bar.

A topical high resolution image of edible ink and having a resolution of at least 100 dots per inch is applied to a top major surface of a length of food (14) in the form of a thin fruit based paste or confection slurry by a digital imaging printer (130). The length of food (14) is at a temperature of at least about 75° C. at the time of application. During application, the food (14) is supported upon a moveable platform (136) mounted by parallelogram links (138) and which is moved parallel to the digital imaging printer (130) according to a condition of the top major surface upon which the topical high resolution image is applied and detected by detecting provisions (144).

Disclosed herein are nutritional substance labels that communicate in a format allowing retrieval of adaptive conditioning instructions unique to an individual nutritional product at the time of conditioning and intended to optimize a nutritional, organoleptic, or aesthetic value targeted by the transformer.