A printer and corresponding method of printing an image on a surface of a plurality of food products by providing a system having a printer with an extendable and retractable receiving arm and a rotating food product delivery tray for continuously and automatically providing delivery of unprinted food products which are retracted into the printer, printed on, and returned by the receiving arm to the rotatable delivery tray and the tray further moves to deliver subsequent food products for printing.

An apparatus is disclosed that includes a printer cartridge having a cartridge barrel for containing print material, an extruder having a nozzle and a lever arm, the lever arm including a plunger, the plunger having an inlet port, and a pneumatic system including a pneumatic piston, a solenoid valve and a Y-connector, wherein the pneumatic piston is configured to receive pressurized air from (1) the Y-connector to lower the lever arm to align the inlet port with an entry point of the extruder enabling print material to flow into the extruder through the inlet port, and (2) the solenoid valve to raise the lever arm to misalign the inlet port and the entry point to prevent additional print material to flow into the extruder. The apparatus further includes a build platform, and a plurality of rods and screws for guiding the extruder to dispense print material on the build platform.

An apparatus is disclosed that includes a printer cartridge having a cartridge barrel for containing print material, an extruder having a nozzle and a lever arm, the lever arm including a plunger, the plunger having an inlet port, and a pneumatic system including a pneumatic piston, a solenoid valve and a Y-connector, wherein the pneumatic piston is configured to receive pressurized air from (1) the Y-connector to lower the lever arm to align the inlet port with an entry point of the extruder enabling print material to flow into the extruder through the inlet port, and (2) the solenoid valve to raise the lever arm to misalign the inlet port and the entry point to prevent additional print material to flow into the extruder. The apparatus further includes a build platform, and a plurality of rods and screws for guiding the extruder to dispense print material on the build platform.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

A sandwich maker includes a lower baking plate, a baking ring, an upper baking plate, a partition, and a heat insulation ring. The partition can be pulled out through a handle to separate the partition together with the heat insulation ring from the baking ring, so that the interiors of the lower baking plate, the baking ring and the upper baking plate communicate with each other. The sandwich maker can separate the ingredients for cooking and can directly assemble the ingredients to form a sandwich. The removed partition can be easily placed through the heat insulation ring without worrying that the partition may damage a tabletop.

A sandwich maker includes a lower baking plate, a baking ring, an upper baking plate, a partition, and a heat insulation ring. The partition can be pulled out through a handle to separate the partition together with the heat insulation ring from the baking ring, so that the interiors of the lower baking plate, the baking ring and the upper baking plate communicate with each other. The sandwich maker can separate the ingredients for cooking and can directly assemble the ingredients to form a sandwich. The removed partition can be easily placed through the heat insulation ring without worrying that the partition may damage a tabletop.

The present disclosure provides a single or a set of packed protein unit for use in fabrication of a meat analogue product, the packed protein unit comprises at least one elongated texturized protein strip held, in an organized spatial configuration, by or within a retaining element, the at least one elongated texturized protein strip being defined by a longitudinal axis and a cross sectional area taken perpendicular to the longitudinal axis; wherein at least one dimension of said cross sectional area is equal or less than 10 mm and said longitudinal axis has a dimension of at least 100 mm. Also disclosed herein is a method of fabricating a meat analogue product making use of one or more packed protein units disclosed herein.

The present disclosure provides a single or a set of packed protein unit for use in fabrication of a meat analogue product, the packed protein unit comprises at least one elongated texturized protein strip held, in an organized spatial configuration, by or within a retaining element, the at least one elongated texturized protein strip being defined by a longitudinal axis and a cross sectional area taken perpendicular to the longitudinal axis; wherein at least one dimension of said cross sectional area is equal or less than 10 mm and said longitudinal axis has a dimension of at least 100 mm. Also disclosed herein is a method of fabricating a meat analogue product making use of one or more packed protein units disclosed herein.

Provided is an additive for food, a beverage, or a supplement, the additive comprising: a first phase comprising: a first filler and a second phase, the second phase comprising a second filler and a third phase, the third phase comprising a third filler and a fourth phase, the fourth phase comprising a fifth filler and a first active ingredient.