The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

A method is provided for fermenting and dehydrating food items such as nuts and seeds to create novel postbiotic foods with numerous benefits. The method comprises preparing a brine solution and adding it with the food item, a sugar product, and select live bacteria cultures to a fermentation vessel. The vessel ferments for 10-14 days at 60-64? F. until a pH of 3.3-4.0 is achieved. The food item is strained, placed on dehydrator trays, and dried at two temperatures to reduce moisture. The process increases nutrition, digestibility, gut health, and safety by reducing antinutrients, agricultural pollutants, toxins, and pathogens by over 5 logs, exceeding pasteurization requirements. The dehydrated food can be packaged or further processed into items like nut butters. The method generates durable, functional nutrition without damaging heat or chemicals.

A method is provided for fermenting and dehydrating food items such as nuts and seeds to create novel postbiotic foods with numerous benefits. The method comprises preparing a brine solution and adding it with the food item, a sugar product, and select live bacteria cultures to a fermentation vessel. The vessel ferments for 10-14 days at 60-64? F. until a pH of 3.3-4.0 is achieved. The food item is strained, placed on dehydrator trays, and dried at two temperatures to reduce moisture. The process increases nutrition, digestibility, gut health, and safety by reducing antinutrients, agricultural pollutants, toxins, and pathogens by over 5 logs, exceeding pasteurization requirements. The dehydrated food can be packaged or further processed into items like nut butters. The method generates durable, functional nutrition without damaging heat or chemicals.

A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.

A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.

The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200? F. the meat slices into a meat chip.

The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200? F. the meat slices into a meat chip.

The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

The turgidity of potato tubers and other root vegetables is improved, maintained, or restored and/or the greening of potato tubers is delayed, prevented or inhibited and/or internal diseases caused by fungi and bacteria are prevented or treated by the application of one or more ,-unsaturated aliphatic aldehydes and ketones, C3 to C14 aliphatic aldehydes and ketones, and/or C3 to C7 saturated or unsaturated primary and secondary aliphatic alcohols.