Embodiments of the present disclosure provide for coaxial nozzles, capsule fabrication systems comprising coaxial nozzles, and methods of capsule fabrication using capsule fabrication systems. In certain embodiments, coaxial nozzle configurations, capsule fabrication systems, and methods as described herein can be used for multi-layered capsule fabrication.

A single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers, the method comprising: first washing white kidney beans, soaking in cold water for 12 h, and then peeling; boiling for 40 min to soften the white kidney beans; then mixing a beaten paste thereof with white sugar and simmering slowly over a low heat until the bean paste is viscous; allowing the bean paste to cool to room temperature and then adding butter, fine granulated sugar, and whipped cream, and beating; and finally adding different amounts and different sizes of crushed rose flowers having undergone surface oil treatment.

A single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers, the method comprising: first washing white kidney beans, soaking in cold water for 12 h, and then peeling; boiling for 40 min to soften the white kidney beans; then mixing a beaten paste thereof with white sugar and simmering slowly over a low heat until the bean paste is viscous; allowing the bean paste to cool to room temperature and then adding butter, fine granulated sugar, and whipped cream, and beating; and finally adding different amounts and different sizes of crushed rose flowers having undergone surface oil treatment.

Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.

Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.

The present invention relates to a method for producing protein-containing foamed food products, comprising the steps: metering raw materials into an extruder, wherein at least one raw material is a protein, mixing the raw materials into the extruder to produce a mixture, extruding the mixture to produce an extrudate, and leading the extrudate out of the extruder through a cooling die with cooling of the extrudate to a temperature of less than 100° C., wherein pores are formed in a controlled manner in the extruder, by providing a gas, by introducing the gas into the extruder or by forming the gas based on a reaction of a gas-forming compound added as a raw material with a gas-releasing compound added as a raw material.

The present invention relates to a method for producing protein-containing foamed food products, comprising the steps: metering raw materials into an extruder, wherein at least one raw material is a protein, mixing the raw materials into the extruder to produce a mixture, extruding the mixture to produce an extrudate, and leading the extrudate out of the extruder through a cooling die with cooling of the extrudate to a temperature of less than 100° C., wherein pores are formed in a controlled manner in the extruder, by providing a gas, by introducing the gas into the extruder or by forming the gas based on a reaction of a gas-forming compound added as a raw material with a gas-releasing compound added as a raw material.

According to an example aspect of the present invention there is provided a method for producing food products, which comprise destarched oats, together with at least one other plant protein product, at least one starch component, or both. The method of the invention comprises cooking a mixture comprising destarched oats using hydrothermal cooking or extrusion cooking. The invention also relates to the use of destarched oats in the manufacture of food products and to food products comprising destarched oats.

According to an example aspect of the present invention there is provided a method for producing food products, which comprise destarched oats, together with at least one other plant protein product, at least one starch component, or both. The method of the invention comprises cooking a mixture comprising destarched oats using hydrothermal cooking or extrusion cooking. The invention also relates to the use of destarched oats in the manufacture of food products and to food products comprising destarched oats.

A method for preparing an aqueous coating composition to be applied by co-extrusion around a food preparation and contacted with a gelling agent, such as calcium chloride, to form a shell around the food preparation. After mixing at least the water and the alginate of the composition, the mixture is exposed to a high pressure of at least 1400 bar, for example at least 1800 bar, for at least 0.1 second.