An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.

The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to a dairy liquid; or (ii) blending a sugar solution with a dairy liquid, and spray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar, wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof.

A fried edible foodstuff comprising less than substantially 250 g/kg acrylamide. The foodstuff comprises potato pieces, sweet potato pieces and mixtures thereof. Method and process for preparation of fried edible foodstuff.

A pulse-based pasta and a method of manufacturing the pulse based-pasta using a heat and moisture treatment process. The method may comprise hydrating and heating a limited protein pulse fraction to produce a hydrated pulse dough; agglomerating the dough; drying the dough to a moisture content of less than about 10% moisture; rehydrating the dough and cooking the dough to produce a cooked pulse dough; extruding the cooked pulse dough to produce an extruded pasta; and drying the extruded pasta to produce a dried pasta with a moisture content between about 5% to 12.5% by weight. The pulse pasta may comprise a protein of about 11.8% by weight or in a range of 4% to 16%; carbohydrates of about 73% by weight or in a range of 10 73% to 90%; and a moisture of about 10% by weight or in a range of 5% to 12.5%.

The invention relates to a metering container for mixtures of food products and liquids, a metering device for mixtures of food products and liquids and a method for metering mixtures of food products and liquids.

An edible structure may comprise a gelatin film and fiber strips. The gelatin film may have a higher density of gelatin in a first layer of the film than in a second layer of the film. The fiber strips may be attached to the first layer, and may have an initial orientation, thickness and density. The structure may be configured to undergo a shape transformation when the apparatus hydrates. During the transformation, the film may transform from a flat film into a curved, 3D film. Which specific shape results from the transformation may depend, at least in part, on the initial orientation, thickness and density of the fiber strips. The film may include flavorings or other additives. In some cases, the transformation may change a texture of the structure. In some cases, the transformation may be caused, at least in part, by a change in temperature.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

Infant cereals play a significant role in the complementary baby feeding period. Provided is a preparation method for infant cereal, with a special focus on whole grain infant cereals as well as gluten free cereals. There is mounting evidence of many benefits of whole grain consumption for human health. Similarly, consumers often link the term whole grains to healthiness, which becomes a more important factor when selecting an infant cereal brand. Whole grain cereals ought to be presented as early as possible during infancy. Nonetheless, the greatest challenge that food manufacturers are facing is to drive consumers' acceptance, including taste. The complementary infant feeding is unquestionably key in shaping food preferences of infants. Therefore, it is a suitable period in life at which to introduce whole grain cereals for acceptance across the entire lifetime.

A method for manufacturing instant noodles to be reconstituted with water. The method includes preparing raw noodle strings each having a thickness of 1.25 mm or less from a raw material powder containing wheat flour and one or more kinds of glutinous starch selected from the group consisting of glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 90:10 to 15:85, and the raw noodle strings contain 0.25 to 10 parts by mass of egg white in terms of dry mass based on 100 parts by mass of the total amount of the wheat flour and the glutinous starch.

A food product made from fresh food, wherein the food product includes a first amount of fresh food and a second amount of fresh food and the fresh food may be a fresh fruit or vegetable. A method for preparing the food product is also provided.