A high protein food article having a protein content of at least 20% by weight of the food article is provided. The high protein food article has a desirable texture that is stable over an extended shelf life. The high protein food article includes powdered protein ingredient and visible particulates that include protein crisp particulates.

A high protein food article having a protein content of at least 20% by weight of the food article is provided. The high protein food article has a desirable texture that is stable over an extended shelf life. The high protein food article includes powdered protein ingredient and visible particulates that include protein crisp particulates.

A method of forming an edible meat substitute product includes growing fungal cells in a growth media such that the fungal cells produce a mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes disposing the mycelium mass on a base of a mold. The method includes applying a uniaxial pressure to the mycelium mass via a follower to produce a compacted mycelium mass having a moisture content in a range of 65 vol % to 85 vol % and having a shape corresponding to a shape of the mold. A plurality of fibers of the compacted mycelium mass are aligned in a direction orthogonal to the direction of the applied uniaxial pressure.

A method of forming an edible meat substitute product includes growing fungal cells in a growth media such that the fungal cells produce a mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes disposing the mycelium mass on a base of a mold. The method includes applying a uniaxial pressure to the mycelium mass via a follower to produce a compacted mycelium mass having a moisture content in a range of 65 vol % to 85 vol % and having a shape corresponding to a shape of the mold. A plurality of fibers of the compacted mycelium mass are aligned in a direction orthogonal to the direction of the applied uniaxial pressure.

An automated cutting die being produced edible biodegradable tableware contains: a cutting assembly, a holding assembly, and edible biodegradable dough. The cutting assembly includes a first cutting mold and a second cutting mold. The first cutting mold has multiple cutting portions, and the second cutting mold has multiple grooves and two first support portions. The holding assembly includes a first receiving mold and a second receiving mold. The first receiving mold has multiple pressing portions, two second support portions formed beside the multiple pressing portions, and multiple through holes defined on the multiple pressing portions, wherein the second receiving mold has a recessed portion defined thereon, a molding cavity formed in a hollow shape beside the recessed portion and multiple passing orifices defined on the molding cavity.

An automated cutting die being produced edible biodegradable tableware contains: a cutting assembly, a holding assembly, and edible biodegradable dough. The cutting assembly includes a first cutting mold and a second cutting mold. The first cutting mold has multiple cutting portions, and the second cutting mold has multiple grooves and two first support portions. The holding assembly includes a first receiving mold and a second receiving mold. The first receiving mold has multiple pressing portions, two second support portions formed beside the multiple pressing portions, and multiple through holes defined on the multiple pressing portions, wherein the second receiving mold has a recessed portion defined thereon, a molding cavity formed in a hollow shape beside the recessed portion and multiple passing orifices defined on the molding cavity.

The present invention relates to novel freeze-dried confection compositions, and methods for making the same. There is a long-felt need for nutritious snacks that are preserved for long periods without preservatives and having acceptable flavor. The freeze-dried confections of the present invention comprise are composed of freeze-dried raw fruits and vegetables and other natural ingredients with no preservatives, and prepared in such a way that they can be preserved at room temperature for many years.

The present invention relates to novel freeze-dried confection compositions, and methods for making the same. There is a long-felt need for nutritious snacks that are preserved for long periods without preservatives and having acceptable flavor. The freeze-dried confections of the present invention comprise are composed of freeze-dried raw fruits and vegetables and other natural ingredients with no preservatives, and prepared in such a way that they can be preserved at room temperature for many years.

Systems and methods for a food processing are provided. A food processing knockout assembly includes: a motor; a crank arm connected to the motor and configured to be rotated by the motor, around an axis that passes through the crank arm; a connecting arm connected to the crank arm and configured to move in a vertical direction in response to rotation of the crank arm; a beam connected to the connecting arm and configured to move in the vertical direction in response to movement of the connecting arm in the vertical direction; and at least one knockout shaft connected to the beam, at one end of the at least one knockout shaft, and configured to move in the vertical direction in response to movement of the beam in the vertical direction.

Systems and methods for a food processing are provided. A food processing knockout assembly includes: a motor; a crank arm connected to the motor and configured to be rotated by the motor, around an axis that passes through the crank arm; a connecting arm connected to the crank arm and configured to move in a vertical direction in response to rotation of the crank arm; a beam connected to the connecting arm and configured to move in the vertical direction in response to movement of the connecting arm in the vertical direction; and at least one knockout shaft connected to the beam, at one end of the at least one knockout shaft, and configured to move in the vertical direction in response to movement of the beam in the vertical direction.