A method for the production of tomato concentrate is described, comprising the steps of: chopping the tomato so as to obtain chopped tomato with peels and seeds, subjecting the chopped tomato with peels and seeds to an enzymatic deactivation process, subjecting the chopped tomato with peels and seeds to an extraction process to obtain a tomato juice, subjecting said tomato juice to an evaporation process to obtain a concentrated juice and vapour, using said vapour to heat the chopped tomato with peels and seeds before subjecting it to the extraction process.

The present invention provides a system and method for extracting starch from green bananas. The system includes: a pretreatment module configured to grind and homogenize the green bananas so as to form green banana slurry; an extraction module configured to receive the green banana slurry, and configured to add an extraction solvent to the green banana slurry to generate an extracted mixture of green banana starch; a separation module, wherein the extracted mixture of green banana starch is held still in the separation module, so green banana starch precipitates and green banana suspensions are precipitated and separated; a first rinsing module configured to rinse green banana starch precipitates to remove any impurities except for the starch therein, thereby forming a banana starch cream; and, a dehydration module configured to remove water from the banana starch cream to form banana starch.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A formula and process for producing a yogurt-like experience in a non-dairy alternative foodstuff. The non-dairy yogurt alternative provides significant servings of fruits and vegetables in a format that is free from nuts or soy. The formula and process of the present disclosure yield a shelf-stable, freeze-thaw stable, ready to eat non-dairy yogurt alternative foodstuff.

The present disclosure relates to a method for preparing an aglycone or hydrolyzed glycoside converted from a glycoside and, specifically, to a method for preparing an aglycone or hydrolyzed glycoside from a glycoside by converting a glycoside into an aglycone form or hydrolyzed glycoside by using a microorganism producing β-glycosidase, and then recovering the aglycone or hydrolyzed glycoside accumulated in the cells of the microorganism.

We describe the production and use of an extract obtained from Musa spp., preferably from bananas, in the promotion of growth of Gram-positive bacteria such as lactic acid bacteria. The extract is also useful for growth enhancement of environmentally-stressed Gram negative bacteria. Fermented foods containing such extracts are also described.

A composition is manufactured from a freeze-dried mixture comprising one or more freeze-dried embryonic sprouted plants and one or more flavorings, such as a fruit, vegetable, or other natural or artificial flavoring. In some embodiments, the composition is molded into desired shapes and packaged. In other embodiments, the composition is not molded but pulverized into powder for reconstitution. The composition is manufactured by controlling the dry heat added, controlling the growth cycle of the embryonic sprouted plants, and including a step of freeze-drying the mixture. The food is intended to be consumed by human being or lower animals in whole or part via the oral cavity.

Disclosed is a system and a method of making a banana pudding.

One aspect of the invention relates to tomato fiber composition having a dry matter content of at least 1 wt. %, wherein at least 80 wt. % of said dry matter is water-insoluble, said fiber composition comprising, by weight of dry matter: 15-50% cellulose; 5-45% pectin; 0-10% of monosaccharides, said monosaccharides being selected from fructose, glucose and combinations thereof; and 0.003-1% lycopene; wherein the fiber composition contains less than 60% pectin by weight of cellulose. The tomato fiber composition of the present invention has excellent water structuring properties. Another aspect of the invention relates to a method of manufacturing a product selected from a foodstuff, a beverage and a nutritional formulation, said method comprising incorporating into said product the aforementioned tomato fiber composition. The invention further provides a process of manufacturing a tomato fiber composition.

The present disclosure provides methods and systems for mitigating finished product temperature transients caused by changes in product flow, raw product temperature, or other disturbances in an aseptic sterilization process. The methods and systems include applying an energy balance feedforward control scheme to the aseptic sterilization process to compensate for raw product temperature changes and changes in product flow. The methods and systems prevent damage to a finished product from occurring based on adverse transient temperature responses of heaters and coolers in an aseptic sterilization process.