Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

A system to control the conditions of an aging room, also known as a conditioned space, for products in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the products being dried, thereby controlling the amount of and rate of water or water vapor loss of the products and, therefore controlling its quality, the system also including target controls, a thermoelectric cooler and lighting controls.

The invention provides a composition comprising a seaweed extract in an amount of 50-90% by weight, a water-soluble cellulose derivative in an amount of 10-40% by weight and water in an amount of 1-20% by weight, of the total weight of the composition. The invention also provides products, including packaging material, formed from the composition, a method of dissolving, composting and biodegrading the composition or the products, a method of producing the composition and the products, and a method of re-working the composition.

The invention provides a composition comprising a seaweed extract in an amount of 50-90% by weight, a water-soluble cellulose derivative in an amount of 10-40% by weight and water in an amount of 1-20% by weight, of the total weight of the composition. The invention also provides products, including packaging material, formed from the composition, a method of dissolving, composting and biodegrading the composition or the products, a method of producing the composition and the products, and a method of re-working the composition.

A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheesemaking parameters.

A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheesemaking parameters.

A system to control the conditions of an aging room, also known as a conditioned space, for products in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the products being dried, thereby controlling the amount of and rate of water or water vapor loss of the products and, therefore controlling its quality, the system also including target controls, a thermoelectric cooler and lighting controls.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

An apparatus for cheese production, in particular a cassette press and an articulated tube arrangement for feeding cheese raw mixture from a cheese maker into molds of the cassette press, wherein the most uniform, constant filling can be achieved. The device has a trough open in plan view, a pressing head having a plurality of press plungers aligned on the cheese molds for pressing the cheese raw mixture and a distributor head for filling in the cheese raw mixture. The distributor head is movable along the longitudinal sides of the trough. The distributor head is rotatably coupled to an articulated tube arrangement for feeding the cheese raw mixture of a cheese maker.