Release agent compositions for treating food netting include hydrophilic (e.g., acidic) and hydrophobic (e.g., surface active amphiphilic modifier, oil) components that both enhance the releasability of a food product from the treated netting material. The acid of the release agent composition denatures proteins along an outer surface of the food article, forming a skin of insolubilized proteins between the netting material and the remainder of the food product. This protein skin, along with the oil, if present, and a surface active amphiphilic modifier of the release agent, inhibit absorption and/or adsorption of hydrophilic food proteins from the food product into or onto the netting, which inhibits strong mechanical binding between the netting and the food product. Subsequent release of the netting from the food product is relatively easy, without damaging the food product itself. Related articles and methods are also disclosed.

A facility that includes a means for forming meat fragments, and a movable support for the meat fragments, which is to convey said meat fragments in a longitudinal direction, through a means for cohesively compacting meat fragments to form a block of compacted meat fragments. The cohesive compaction means includes two movable compaction shoes for compacting the meat fragments between the movable support and said shoes. The shoes are mutually transversely offset relative to the longitudinal direction of conveyance. The shoes are each driven in a vertical alternating movement, such that the pads move relative to one another and out of phase with each other.

In one respect, the invention is a coring machine for removing portions of food item blanks, the coring machine including a plate assembly for holding the food item blanks and a pair of coring assemblies, each having a plurality of coring bits that are aligned with passages in the plate assembly.

An adjustable breading machine for applying a coating material onto a food product, the machine includes a frame and a breading chamber enclosure through which the food product travels along the food path to receive a coating material. The adjustable breading machine may also include a hopper fixedly connected to the frame to deliver a coating material into the breading chamber enclosure. At least partially within the breading chamber enclosure is a main conveyor and an outfeed conveyor. In a first mode of operation, the outfeed conveyor lies in the food path and receives food product from the main conveyor. The adjustable breading machine includes a drum assembly operatively disposed above the outfeed conveyor having a rotatable drum for transporting food product and coating material to the outfeed conveyor. The adjustable breading machine also includes a drum adjustment assembly for moving the drum assembly between modes of operation.

The food coating composition of the invention contains a cocoa powder having an L* of 35 or less and a powdery dispersion medium, wherein the cocoa powder is dispersed in the powdery dispersion medium. The content of the cocoa powder is preferably 0.1 to 10 mass %. The processed food of the present invention has a cocoa powder having an L* of 35 or less attached to its surface. The method for producing a processed food of the invention includes applying the food coating composition to a food substrate to form a coated food substrate and allowing the coated food substrate to cook. Allowing the coated food substrate to cook may be by at least one of frying, oven cooking, and steaming.

A food manufacturing apparatus 100 for manufacturing a food product 1, in particular a meat or meat replacement product 1, in a 3D printing process, includes a movable carrier substrate 10 extending along a longitudinal substrate direction x and being configured for accommodating the food product 1, a deposition device 20 including a plurality of deposition modules 21, which are arranged along the longitudinal substrate direction x of the carrier substrate 10, wherein each deposition module 21 is arranged for depositing components of the food product 1 on the carrier substrate 10, a conveyor device 30 being arranged for moving the carrier substrate 10 along the longitudinal substrate direction x thereof relative to the deposition modules 21, and a collection device 40 being arranged for collecting the food product 1. Furthermore, a method of manufacturing a food product 1, in particular a meat or meat replacement product, is described.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

The present invention relates to a meat-like food composition containing: at least one raw material selected from the group consisting of a meat raw material and a meat substitute composition raw material; and a sheet containing a purified protein.

A foodstuff may include an edible encased protein product. The edible encased protein product may include a natural or synthetic edible casing and a full muscle chicken protein filler encased in the casing. An insertion member may extends along a longitudinal axis between first and second ends. At least one end may extend within the full muscle chicken encased in the casing. The edible encased protein may be dimensioned to simulate a chicken wing flat or drumette.

The present invention relates to a bacon product and a method for preparing same.