A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

A packaged food product with a seasoning disk is provided. The food product includes potatoes. The seasoning disk includes seasoning and fat that is in solid form at the food product's anticipated normal storage temperature. The fat includes milkfat.

An apparatus includes a press configured to compress at least a portion of a food item to deform the food item and form a flattened food product. The press includes a movable portion and a lift arm pivotally attached to the movable portion, where the lift arm is configured to raise or lower the movable portion. The movable portion includes a punch projecting from the movable portion. The punch is configured, when the movable portion is moved by the lift arm, to reshape the food item such that the flattened food product has at least a flattened central portion.

Devices, systems, and methods for real-time peeling are disclosed. Peeling can include including evaluating and controlling one or more peelers to remove peel from organic materials. Evaluation can be performed by an evaluation system including a convolutional neural network to determine a peel value. Control can be performed by a machine learning model on the basis of the peel value. Control can include determination of real-time settings for peeler tool speed and/or gate position.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

The present invention refers to a snack of the potato chips type, comprising at least one starchy material and macroparticles of at least one vegetable material, preferably selected among vegetables and fruits, wherein at least part of said macroparticles is visible to the naked eye and wherein said macroparticles are dispersed in said starchy material. The present invention further refers to a process for producing a snack, and to an unexpanded gelatinized product (pellet).

Compositions and methods for treating stored potatoes to inhibit the growth of sprouts, and/or to “burn” sprouts, include the use of allyl isothiocyanate (“AITC”), which may be generated from exposing a Brassica meal powder (i.e., a powder derived from a member of the mustard plant family) to water. The AITC generated may provided an all-natural sprout-inhibiting agent that is effective to inhibit sprouting in stored potatoes for several weeks, if not months. Alternatively, the AITC may be synthetically produced. The potatoes may be exposed to the AITC while air containing the AITC is circulated through the potato pile, after which the potato storage facility may be ventilated to expose the potatoes to fresh air. The exposure of the potatoes to AITC may be repeated.