A food product comprising a neutralized yogurt whey.

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

Lipid-depleted insect compositions are described and include protein, chitin, bacteria, fungi, and various ranges of calcium, phosphorous, magnesium, potassium, ash, manganese, iron, zinc, water, bulk density, carbon, oxygen, hydrogen, and protein, wherein the composition is derived from Orthoptera order of insects, or the composition is not derived from Orthoptera order of insects. Lipid extraction methods are described which include use of a use of a first immiscible liquid and a second immiscible liquid. Compositions including insect eggs, feedstocks, and breeding materials are described.

Lipid-depleted insect compositions are described and include protein, chitin, bacteria, fungi, and various ranges of calcium, phosphorous, magnesium, potassium, ash, manganese, iron, zinc, water, bulk density, carbon, oxygen, hydrogen, and protein, wherein the composition is derived from Orthoptera order of insects, or the composition is not derived from Orthoptera order of insects. Lipid extraction methods are described which include use of a use of a first immiscible liquid and a second immiscible liquid. Compositions including insect eggs, feedstocks, and breeding materials are described.

Squeezeeta is a method of producing pizza dough more quickly and conveniently, for both consumers and manufacturers. It is particularly useful in manufacturing—enabling a shorter assembly line than in current set-ups, faster speeds, and reductions in energy consumption and cost of production. The method produces a packaged good in the form of a squeezable pizza dough in a pouch (sac-à-poche), marketable to both retail consumers and food services. The method can also be used for bread, pasta, croissant, crepes etc. Squeezeeta also enables consumers to create pizza at home from scratch, which is fully customizable in shape, size and crust thickness, and greatly surpasses competitors for freshness, quality and taste. Requiring no special expertise or professional pizza-maker skills, the Squeezeeta method also allows food services operations to achieve huge savings. The Squeezeeta method can be applied, with proper adjustments, to other popular dough-based products (including bread and pasta).

Squeezeeta is a method of producing pizza dough more quickly and conveniently, for both consumers and manufacturers. It is particularly useful in manufacturing—enabling a shorter assembly line than in current set-ups, faster speeds, and reductions in energy consumption and cost of production. The method produces a packaged good in the form of a squeezable pizza dough in a pouch (sac-à-poche), marketable to both retail consumers and food services. The method can also be used for bread, pasta, croissant, crepes etc. Squeezeeta also enables consumers to create pizza at home from scratch, which is fully customizable in shape, size and crust thickness, and greatly surpasses competitors for freshness, quality and taste. Requiring no special expertise or professional pizza-maker skills, the Squeezeeta method also allows food services operations to achieve huge savings. The Squeezeeta method can be applied, with proper adjustments, to other popular dough-based products (including bread and pasta).

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.