Processes and devices are for manufacturing edible and/or biodegradable articles. Examples of the edible and/or biodegradable articles that can be manufactured include kitchen utensils, tableware and/or household articles or utensils, such as, knives, forks, spoons, stirrers, chopsticks, skewers, rods, straws, popsicle sticks, cones, ice cream cornets, packaging and containers of all kinds with or without a lid such as cups, mugs, demitasses, plates, dessert bowls, trays, bowls, and salad bowls. The edible and/or biodegradable articles can also be used as sports equipment.

A computer controlled additive manufacturing process in which a non-polymer material and a non-polymer liquid binder are combined to form a paste that is extruded into the volume enclosed by the target model after which a laser beam of sufficient energy is guided along the same extrusion path to remove some portion of liquid binder, transition the material from paste form into solid form, and/or bond the material to surrounding material.

An automated kitchen assistant system inspects a food preparation area in the kitchen environment using a novel sensor combination. The combination of sensors includes an Infrared (IR) camera that generates IR image data and at least one secondary sensor that generates secondary image data. The IR image data and secondary image data are processed to obtain combined image data. A trained convolutional neural network is employed to automatically compute an output based on the combined image data. The output includes information about the identity and the location of the food item. The output may further be utilized to command a robotic arm, kitchen worker, or otherwise assist in food preparation. Related methods are also described.

Pre-baked, edible product, suitable for being baked to completion in an oven or by using hot air, wherein the pre-baked, edible product comprises a coating layer, and wherein the pre-baked, edible product contains 2.5 to 20.0 wt. % of a glyceride composition, relative to the total weight of the pre-baked, edible product, wherein the glyceride composition comprises at least one lauric fat component and at least one liquid fat component, and wherein the coating layer comprises 75.0 to 100.0 wt. % of a fat composition, elative to the total weight of the coating layer, and wherein the fat composition of the coating layer is characterized by a content of from 35.0 to 80.0 wt. % of saturated fatty acid residues (SAFA) and less than 2.0 wt. % of trans fatty acid residues (TFA).

Methods of producing ready-to-eat pasta that has improved taste, texture, and color are disclosed. The methods include blanching pasta in acidified water, draining, cooling, and packaging the pasta, and thermally processing the packaged pasta. Also disclosed are products containing ready-to-eat pasta sealed in a container, wherein the pasta has a pH above about 4.5, and wherein the container is substantially free of added liquid.

An example oven can include: a main body with a cooking cavity; a front portion of the main body having a front opening for receiving a pizza and acting as an air vent; a wood burning tray assembly including a grate positioned in the main body; and a gas burner positioned adjacent to the wood burning tray assembly; wherein the gas burner is configured to combust a gas to heat the cooking cavity; and wherein the gas burner is positioned to ignite wood on the grate of the wood burning tray assembly to further heat the cooking cavity.

A slow cooker liner. The slow cooker liner includes a substantially flat base having an outer edge forming an oval shape. A sidewall extends vertically from the outer edge of the base, the sidewall having an oblong frusto conical shape. The sidewall includes a bottom rim having a smaller diameter than a top rim. The bottom rim is attached to the base and the top rim forms an opening leading into a receptacle of the liner. An inner and outer surface of the sidewall includes a constant taper from the bottom rim to the top rim. The substantially flat base and the sidewall are made of silicone.

A microwavable frozen steamed dumpling including a noodle-strip food and a batter, the batter containing water in an amount of at least 70 wt. %, based on a total weight of the batter, thereby enabling microwaving from a frozen state to provide cooked steamed dumplings with excellent mouthfeel, textural properties, and appearance. Also provided is a method of making the microwavable frozen steamed dumpling whereby the noodle-strip food is contacted with the batter and subsequently frozen to form the microwavable frozen steamed dumpling, and a method of preparing a cooked steamed dumpling whereby the microwavable frozen steamed dumpling is heated in a microwave oven.

A process for preparing a ready-to-eat mature coconut in which coconuts are selected based on its flotation characteristics, higher floaters being more mature. An oval or circular groove is carved partially into the bottom of the coconut shell. The coconut is then sealed into a heat tolerant plastic bag in which it is cooked, then frozen. Pieces of coconut husk are roasted until they turn black, then boiled in water to obtain a vapor that condenses to a liquid extraction, which is added to the bag before sealing it. The sealed bag is then heated to obtain sweet coconut water, some separation of coconut meat from the coconut shell, and the expansion of the coconut water during the spraying of steam to slightly split the coconut shell along the carved groove whereby the tip of a spoon can be used to pry off the coconut shell.

An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.