A local honey mixed with a natural preservative concentrate to create a more cost effective medical product. This local product may have the advantageous effect of reducing seasonal allergies and asthma. The product will have the antimicrobial synergistic advantage of combining cinnamaldehyde with vanillin; the synergistic bactericidal process of high pressure processing of a product containing cinnamaldehyde; the synergistic antibacterial effect of combining hydrogen peroxide with organic acids; and the synergistic bactericidal effect of combining cinnamaldehyde with silver nanoparticles. This product will be cheaper than high MGO manuka honey. Additionally, the wound or burn product may also be used as a diagnostic ultrasound gel or sanitizing gel if necessary.

A shelf stable potato/sweet potato french fry product packaged in a hermetically sealed flexible bag/pouch without the need for a surrounding acidic solution has been disclosed. Such product has a lower pH, preferably below 4.6, with enhanced taste and texture profile features, such as: (a) 0% -2% fat content, (b) a hardness of the exterior layer between 350 gram to 2500 gram after frying, that allows for little to no need for battering of such products, and (c) a moisture content above 55%. These benefits are typically obtained by processing the pre-cut potato via a single-step processing technique which may or may not require pre-processing steps.

Methods and apparatus for sterilizing plant material include disposing plant material in a sub-atmospheric pressure environment, dispersing a non-toxic, non-polymerizable gas into the sub-atmospheric pressure environment, applying an electric field to change the gas into cold plasma, and maintaining exposure of the plant material to the cold plasma until substantially sterilized plant material is obtained, wherein an amount of at least one active constituent in the plant material is substantially unchanged by the sterilizing. The plant material may be Cannabis

Methods and apparatuses for reducing the bioburden of cannabis using low-pressure radiant energy processing. The present invention achieves sufficient microbial killing and/or adequate drying without impacting product quality (terpene loss, smell, color, texture, etc.) by appropriate determination and application of pressure(s) and radiant energy (e.g., microwave intensity).

Provided is a production method for a soluble material, including: causing a solid raw material containing at least one component of a hydrolyzable material selected from the group consisting of a protein, a carbohydrate and a lipid, and a fibrous material, and water in an amount corresponding to 0.04 to 2.4 parts by weight with respect to 1 part by weight of a dry amount of the raw material to coexist; applying a shearing force in a state where heating and pressurization are performed at 200 to 374° C. and in a pressure range equal to or higher than a vapor-liquid coexistence curve of water to hydrolyze at least a part of the hydrolyzable material and/or to amorphize at least a part of the fibrous material; and halting the pressurization to cause adiabatic expansion.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

An HPP system uses large polymer based bags (20) to increase the amount of food product or other flowable product that can fit into a HPP carrier (22). Each bag 20 has a filling fitment (24), to which a flow valve (26) can be attached. The bag (20) is inserted into the carrier (22) and then the fitment (24) is manually or automatically connected to a flow valve (26). Next, the product is pumped into the bag (20) through a hose or pipe (30) which is attached to the flow valve. Thereafter, the flow valve (26) is removed and the fitment closed, and then carrier (22) together with the bag is inserted into the HPP press for high pressure processing of the product. After the HPP process, the flow valve is used to un-fill the treated product from the bag (20).

A multilayer container for elevated temperature, high pressure processing of a material within the container, using a pressure transmission liquid within the container, the multilayer container having a container wall having an inner layer formed of a plastic for containing the liquid in contact with the inner side thereof and at least one further layer outboard of the inner layer and formed of different plastic from the inner layer, wherein the inner layer has a compression heating coefficient at least as high as the compression heating coefficient of the pressure transmission liquid in contact with the inner side thereof and the at least one further layer has a lower thermal conductivity at ambient pressure and temperature than the inner layer.

Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk does not undergo visually detectable phase separation for at least 7 days. The chocolate milk that does not undergo the visually detectable phase separation contains from 1%-10% micellar casein w/v. Methods for preparing shelf stable k-carrageenan free chocolate milk are also provided and include mixing cocoa powder, sugar, milk, and micellar casein to obtain a mixture, and optionally heating and homogenizing the mixture, and subsequently subjecting the mixture to High Pressure Jet Processing (HPJ) or high pressure homogenization of at least 300 MPa, thereby producing the shelf table k-carrageenan free chocolate milk. The shelf stable k-carrageenan free chocolate milk of produced using such a method may be refrigerated temperature for at least 14 days, and does not undergo detectable phase separation for at least 14 days.

A method for producing dry pasta comprising the steps of: preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar; pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta; conveying and delivering said pasta to a dryer; drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time; extracting said dried pasta from said dryer;
wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz.

An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.