The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30 wt % of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 10.sup.7 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.

A method and system for making a low-water activity filling, such as crme type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith.

A method and system for making a low-water activity filling, such as crme type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

Provided are methods and compositions for high protein carrier:filler food products derived from fermented biomass and microbially derived proteins.

Provided are methods and compositions for high protein carrier:filler food products derived from fermented biomass and microbially derived proteins.

This dispersion composition contains a water-based medium and a carboxymethyl cellulose having a carboxymethyl substitution degree of 0.20 or more and a cellulose-I crystallinity index of 50% or more, a water-based medium is easily dispersed even by low mixing power, and has a high viscosity.

A layered food packaging system including a conveyor that conveys a first layered food and a second layered food, a lamination device that laminates the first layered food onto the second layered food on the conveyor such that a layered food laminate is made, a carrier device that holds the layered food laminate and carries the layered food laminate from the conveyor, and a package device that prepares a bag for the layered food laminate carried by the carrier device and places the layered food laminate into the bag.

A layered food packaging system including a conveyor that conveys a first layered food and a second layered food, a lamination device that laminates the first layered food onto the second layered food on the conveyor such that a layered food laminate is made, a carrier device that holds the layered food laminate and carries the layered food laminate from the conveyor, and a package device that prepares a bag for the layered food laminate carried by the carrier device and places the layered food laminate into the bag.