Water-soluble cannabinoid compositions are described herein. The composition may include a cannabinoid mixture, e.g., purified from a cannabis extract, and one or more water soluble agents, such as a complex carbohydrate. Methods of preparing such compositions may include blending the cannabinoid mixture with the water soluble agents(s) in water to form an emulsion. Some methods include drying the emulsion to form a film coating or particles, such as spray-dried and/or agglomerated particles, wherein the film coating or particles are at least partially soluble in cold water.

The disclosure provides protein particles (or crisps) that may be used to enhance the protein content of snack products or other food products or as nutritional or dietary supplements. Methods for making the protein particles and for making high-protein, low-fat and low-sodium snack food compositions are also disclosed.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

The invention relates to methods of forming coated metal oxide particles, suspensions of such coated particles, particles comprising functionalized surface coatings and to fortification of food crops with coated metal oxide particles. Embodiments disclosed include a method of fortifying a food crop with a trace element, the method comprising growing the food crop in a growth medium comprising the trace element in the form of metal oxide particles coated with an organic compound, and a food crop fortified with a trace element in the form of metal oxide particles. Also disclosed is a method of forming coated particles, the method comprising: providing a first quantity of metal oxide particles; providing a second quantity of a coating material comprising an organic compound; and mechanically mixing the metal oxide particles with the coating material in a dry mixing process to provide a mixture comprising the metal oxide particles coated with the organic compound.

Systems and methods for forming vegetable product food holders. The method may include placing a first layer of vegetable product into a mold and forming the first layer of vegetable product to the mold. The method may also include various other steps. For example, the method may include placing a second layer of vegetable product into the mold and forming the second layer of vegetable product to the mold. For example, the method may include perforating the first layer of vegetable product while under within the mold, and/or chilling the first layer of vegetable product while inside the mold. The method may include increasing the flexibility of the vegetable product prior to insertion into the mold by perforating the vegetable product using an array of prongs.

Disclosed is a method for coating fruit to inhibit or prevent maturation and ripening of climacteric fruit during post-harvest storage and transport, a fruit item having a coating which inhibits or prevents maturation and ripening of the fruit item during post-harvest storage and transport, and a composition for coating fruit post-harvest to prevent or slow down maturation and ripening of climacteric fruit. The disclosure is in particular suitable for mangos, citrus fruit and bananas.

In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of protein with the protein-fortified coating being 20 to 60% by weight of the protein-coated product. A method of making a protein-coated product includes providing an edible center, preparing a syrup, preparing a dry blend including at least 30% protein, by weight, coating the edible center with alternating layers of the syrup and the dry blend to form a coated product, and modifying the coated product to form the protein-coated product.

A strawberry core removing assembly and method includes a tube having a first end, a second end and perimeter wall extending between the first and second ends. The first and second ends are open. A bulb is in fluid communication with the tube. Air is forced out of the bulb, through the tube and outwardly of the first end when the bulb is compressed. The first end is receives a tip of a strawberry such that the tube is extended through the strawberry and a core of the strawberry is retained within the tube. The bulb is configured to be compressed to eject the core from the tube.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.