The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.

A solid food in which a core food is coated with a fat/oil composition containing a finely pulverized product of an edible part and/or an inedible part of a foodstuff containing an insoluble dietary fiber is provided. A ratio of a total mass of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber and a mass of the fat/oil composition to a surface area of the core food is 0.1 g or more per 100 cm.sup.2, and/or a ratio of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber to a surface area of the core food is 0.03 g or more per 100 cm.sup.2.

The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.

This present disclosure provides reliable methods and apparatus for delivering a pharmaceutical active ingredient to a substrate. In some examples, the pharmaceutical active ingredient is applied to the substrate after the substrate has been fully prepared. The substrate can be an edible product or an inedible substrate. The edible product can be a baked or otherwise cooked good. In some examples, the edible product can be fruits and/or nuts. The method and apparatus for delivering the pharmaceutical agent can be configured to deliver microquantities of the pharmaceutical active ingredient to the substrate.

Disclosed is to composition for coating fruit and a method for coating fruit, by applying post-harvest to said fruit a coating composition containing a linear homopolymer or copolymer of vinyl alcohol and a polyol spacing agent. The post-harvest fruit exhibits enhanced gloss when coated with the composition compared to a fruit item which is not coated with the composition and/or slower weight loss compared to a fruit which is not coated with the composition.

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.

A method and food product for a stuffed fritter food product. The method or food product may include a first food material formed into a crust with a cavity at a middle portion of the first food material. The method or food product may also include a second food material located within the cavity, where the shredded potato crust has a minimal thickness to contain the second food material and restrict the second food material from leaking outside the shredded potato crust. The crust may be formed by a first nozzle of an extruder device and the second food material may be inserted into the middle portion of the crust by a second nozzle of the extruder device.

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.

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of animal fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

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.