Patent classifications
A23P10/00
Conditioner With Sensors For Nutritional Substances
Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.
DRIED FLAKES WITH ACTIVE INGREDIENTS
A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60 C.-92 C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.
Packaged food product and method of producing the packaged food product
A packaged food product includes a container and a food product. The container has a rim and at least one wall extending away from the rim. The at least one wall defines a storage area, and the food product is retained within the storage area such that the food product is in contact with the at least one wall. The at least one wall is readily deformable by a hand of a user to reduce a volume of the storage area. Reducing the volume of the storage area causes the food product to exit the storage area. The container includes an integral tool portion including a tine extending from a distal end of the tool portion for breaking up the food product after removal from the storage area. The food product can be a wet cat or dog food.
Packaged food product and method of producing the packaged food product
A packaged food product includes a container and a food product. The container has a rim and at least one wall extending away from the rim. The at least one wall defines a storage area, and the food product is retained within the storage area such that the food product is in contact with the at least one wall. The at least one wall is readily deformable by a hand of a user to reduce a volume of the storage area. Reducing the volume of the storage area causes the food product to exit the storage area. The container includes an integral tool portion including a tine extending from a distal end of the tool portion for breaking up the food product after removal from the storage area. The food product can be a wet cat or dog food.
FLOW AGENT
Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 m.
Conditioner with sensors for nutritional substances
Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.
Conditioner with sensors for nutritional substances
Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.
Method for flavor profile and nutrition values retention of customized dish recipe
The present invention provides a method of retaining the dish flavor profile and nutrition values, of customized dish recipes. The dish recipe customization might result in adding or removing one or more ingredients, changing the amount of one or more ingredients of the originally defined recipe, and may also involve changing the recipe or a dish flavor profile. The method also derives and assigns a flavor profile to a specific customized recipe.
Method for flavor profile and nutrition values retention of customized dish recipe
The present invention provides a method of retaining the dish flavor profile and nutrition values, of customized dish recipes. The dish recipe customization might result in adding or removing one or more ingredients, changing the amount of one or more ingredients of the originally defined recipe, and may also involve changing the recipe or a dish flavor profile. The method also derives and assigns a flavor profile to a specific customized recipe.
Compositions and methods for treating fibromyalgia
Embodiments of the invention generally relate to supplements for treating fibromyalgia and symptoms associated with fibromyalgia.