In one aspect, the present disclosure relates to decorating and printing of an edible design on a printable base media based on a user selected image. A central control device may provide, to a remote computing device, a graphical user interface for reviewing images, receive, from the remote computing device via the graphical user interface, selection of an image, generate print data based on the selected image, and transmit the print data to the remote computing device for printing with an edible media printer equipped with edible ink.

This application relates to the method of stuffing nuts with food substances, with or without the use of a sticky binder and the product thereof formed into bite-sized, open-faced or closed sandwich shapes. In certain embodiments, the stuffed nut snack food product is coated in sauce, candy, yogurt, nut butter, chocolate or combinations thereof.

A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

A preparing method of nutrition-balanced dumplings based on over thirty kinds of food ingredients includes steps of: S1, providing raw materials for a dumpling dough, a dumpling filling and a seasoning, preparing the dumpling dough, and proofing the prepared dumpling dough for 40-50 minutes; S2, preparing the dumpling filling during proofing the prepared dumpling dough by cutting a main food material, an auxiliary food material and an additive food material to 0.5 mm in lengths, adding the seasoning and stirring; S3, rolling the proofed dumpling dough for wrapping the dumpling filling to obtain dumplings, putting the dumplings into a pot with cold water and heating for cooking the dumplings with a period of 7-8 minutes; and S4, taking the dumplings out of the pot after the cooking for being eaten with a dipping sauce. The problem of lack of balanced nutritious food supply in the existing market is solved consequently.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

A system and method utilizing a robotic arm to prepare a food product such as a meat for cooking and then subsequently assembling a sandwich from the cooked meat is disclosed. In addition, the robotic arm may also be used to wrap the assembled sandwich in a wrapper. The system may utilize a wire basket with a basket adapter, or handle, to allow the robotic arm to easily maneuver the basket and also utilize a wrapping assist device to wrap a wrapper around the assembled sandwich.

Some embodiments of the invention relate to an article of manufacturing for printing on a foamed beverage comprising: an ink-jet cartridge; and a sugar-poor and unfermented-wort-based ink formulation disposed within the ink jet cartridge. The unfermented wort is the primary colorant of the ink formulation. In embodiments of the invention, (i) a ratio between the EBC number of the ink formulation and the 25° C. viscosity thereof is at least 400 (centipoise).sup.−1; (ii) the ink formulation is characterized by at least a EBC number of at least 1800 colorant units; (iii) the ink formulation comprises at least 10% wt/wt carbohydrates; (iv) the ink formulation is sugar-poor such that a ratio between a wt/wt% concentration of soluble sugars and a wt/wt concentration of carbohydrates in the ink formulation is at most 0.2 (e.g. ≤0.1 or ≤0.05); and (v) at least 60% of particles of the ink formulation are sub-400 nanometer particles.

Some embodiments of the invention relate to an article of manufacturing for printing on a foamed beverage comprising: an ink-jet cartridge; and a sugar-poor and unfermented-wort-based ink formulation disposed within the ink jet cartridge. The unfermented wort is the primary colorant of the ink formulation. In embodiments of the invention, (i) a ratio between the EBC number of the ink formulation and the 25° C. viscosity thereof is at least 400 (centipoise).sup.−1; (ii) the ink formulation is characterized by at least a EBC number of at least 1800 colorant units; (iii) the ink formulation comprises at least 10% wt/wt carbohydrates; (iv) the ink formulation is sugar-poor such that a ratio between a wt/wt% concentration of soluble sugars and a wt/wt concentration of carbohydrates in the ink formulation is at most 0.2 (e.g. ≤0.1 or ≤0.05); and (v) at least 60% of particles of the ink formulation are sub-400 nanometer particles.

A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.