The technology disclosed herein concerns a process and system for producing a multi- sectional food product having an external shape and a plurality of internal sections.

Apparatus (1) for forming plastic preforms (10) into plastic containers (20). In a closed state of a blow mould (14), a contact area is formed between side parts (14a, 14b), in which the two side parts (14a, 14b) rest against each other, the side parts (14a, 14b) form a mould separation seam (5) in the contact area. In accordance with the invention, at least one section of at least one side part (14a, 14b) has a coating and/or an additional element (60) in a region of the mould separation seam (5), so that a heat transfer between the plastic preform (10) and the inner wall (52, 54) in the contact area can be delayed at least in places at these at least one section.

Apparatus (1) for forming plastic preforms (10) into plastic containers (20). In a closed state of a blow mould (14), a contact area is formed between side parts (14a, 14b), in which the two side parts (14a, 14b) rest against each other, the side parts (14a, 14b) form a mould separation seam (5) in the contact area. In accordance with the invention, at least one section of at least one side part (14a, 14b) has a coating and/or an additional element (60) in a region of the mould separation seam (5), so that a heat transfer between the plastic preform (10) and the inner wall (52, 54) in the contact area can be delayed at least in places at these at least one section.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature.

An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature.

A solid food is a solid food having a solid form obtained by compression-molding a powder, the solid food including a body having a first face and a second face facing each other back to back. The body is provided with at least one hole penetrating the body from the first face to reach to the second face, and each of the first face, the second face, and an inner surface of the hole is an outer surface harder than an inner part of the body.

A solid food is a solid food having a solid form obtained by compression-molding a powder, the solid food including a body having a first face and a second face facing each other back to back. The body is provided with at least one hole penetrating the body from the first face to reach to the second face, and each of the first face, the second face, and an inner surface of the hole is an outer surface harder than an inner part of the body.

Provided herein are plant-based compositions that can mimic meat, meat products and other foods. Also provided herein are methods for producing and using such compositions.

A food process line and method are provided for processing food in a food process line. The food process line includes at least two of the following process line stations: a food preparation station, cold store, pump station or forming station for a pumpable food mass, or a dry coater, wet coating device, fryer, heater or freezer for the discrete food products. In each process line station at least one process step is carried out, the process line station having one or more actuators and/or one or more sensors. The food process line comprises an interstation control system configured to control an actuator of a first process line station on the basis of data from a sensor of a second process line station.