Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

Edible or potable substances can be transported in biodegradable vessel.

Edible or potable substances can be transported in biodegradable vessel.

Embodiments of the present disclosure relate to an apparatus and method for automated food preparation systems for coating food items with a coating material. An example device comprises a first subsystem, a second subsystem, a compression device, and an item retrieval lift. The compression device is configured to assist with combining a coating material to the food item.

Embodiments of the present disclosure relate to an apparatus and method for automated food preparation systems for coating food items with a coating material. An example device comprises a first subsystem, a second subsystem, a compression device, and an item retrieval lift. The compression device is configured to assist with combining a coating material to the food item.

Antimicrobial compositions derived from edible plant sources such as essential oils, their active components, spices and plant extracts have shown antimicrobial effects against a number of foodborne pathogens. The foodborne pathogens of concern in meat and poultry products include Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes. The antimicrobial compositions were applied to a meat surface using liquid or powder electrostatic spray systems to effectively reduce the amount of pathogens on various meat and poultry products.

Embodiments of the present disclosure relate to an apparatus and method for automated food preparation systems. An example apparatus includes a body defining a first end configured to receive a food item, a second end opposite the first end, and a flow channel defined by an inner surface of the body extending between the first end and the second end. In an instance in which the food item is directed into the body via the first end, the flow channel is configured to distribute a coating material about the food item before the food item exits the body via the second end.

Alginate beads and methods of producing said beads, the beads being able to contain hydration, nutritional additives, medications, colorants, sweeteners and/or flavorings, and that are particularly advantageous for use as top dressing for poultry feed.

Compositions for forming protective coatings can include a first group of compounds, where each compound of the first group is a fatty acid, fatty acid ester, or fatty acid salt having a carbon chain length of at least 14 carbons. The compositions can optionally include a second group of compounds selected from fatty acids, fatty acid esters, fatty acid salts, and combinations thereof, wherein each compound of the second group has a carbon chain length from 7 to 13 carbons. At least some of the compounds of the first group can function as emulsifiers, allowing the composition to be dissolved, suspended, or dispersed in a solvent. At least some of the compounds of the second group can function as welling agents in order to improve the surface wetting of items to be coated when solutions, suspensions, or colloids that include the compositions are applied to the items.