A method and apparatus for shaping a strand-shaped foodstuff such as a piece of meat are disclosed. A pressing chamber is delimited by walls, at least one of which is movable by a pressing device and is configured as a ram. The pressing chamber is transitioned from an initial state with a first enclosed volume into a final state with a second enclosed volume. The apparatus is suitable for integration into a transport system by way of a feed device, by which the foodstuff is fed through a first opening cross-section to the pressing chamber, and a discharge device, by which the foodstuff is discharged from the pressing chamber through a second opening cross-section, are provided, wherein the first opening cross-section is opposite the second opening cross-section so that the foodstuff is be fed and discharged in the same direction.

An apparatus for shaping a strand-shaped foodstuff, in particular a piece of meat, is disclosed. The apparatus includes a pressing chamber which is delimited by walls, at least one of which is movable by means of a pressing device and is designed as a ram, whereby the pressing chamber can be transitioned from an initial state with a first enclosed volume into a final state with a second enclosed volume. The apparatus also includes a feed device for feeding the foodstuff into the pressing chamber, and a discharge device for discharging the foodstuff from the pressing chamber. In order to provide an apparatus which is suitable for simple integration into a conveyor system, the feed device and/or the discharge device is a transport belt which at least partially covers one of the walls in an interior of the pressing chamber. In addition, a method for shaping a strand-shaped foodstuff is also disclosed.

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.

Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

One or more methods are disclosed to provide for the preparation of a food product that can be quickly cooked, while exhibiting flavors, textures, and colors of more traditional and time consuming cooking methods. The method produces a food product with the full flavor profile of barbeque, with the ease of a ready-made meal. The preparation prior to packaging facilitates a Maillard reaction and carmelization of the food product. The method can include marinating the food product, searing an outside portion of the food product, smoking the food product, vacuum sealing and then cooking the food product using a sous vide method. The prepared food product can then be easily heated by the end user for consumption.

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 μm and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.

A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

A food process line and method are provided for processing food in a food process line. The food process line includes at least two of the following process line stations: a food preparation station, cold store, pump station or forming station for a pumpable food mass, or a dry coater, wet coating device, fryer, heater or freezer for the discrete food products. In each process line station at least one process step is carried out, the process line station having one or more actuators and/or one or more sensors. The food process line comprises an interstation control system configured to control an actuator of a first process line station on the basis of data from a sensor of a second process line station.

A meat product and a method of preparing the meat product are disclosed. The meat product includes a chub casing and slices of cooked meat filling the chub casing, wherein the slices are fully cooked before packing into the chub casing. The method includes the steps of freezing a block of meat, tempering the block of meat to reach a final cooled temperature, slicing the block of meat into meat slices, and packing the meat slices into a chub casing, forming a chub. The method further includes chilling the chub, freezing the chub, tempering the chub to reach a second final cooled temperature, and sawing the chub into pucks.

The present invention concerns an ethanol with an alcohol by volume between 85% and 99%, and comprising a Hydroxy-Alkyl-Cellulose, the dosage of Hydroxy-Alkyl-Cellulose being limited so as to obtain a dynamic viscosity of less than 100 Pa.Math.s. This invention also concerns the use of such ethanol as combustible for cooking a foodstuff, or part of a foodstuff, in particular for safely cooking in the immediate vicinity of the person for whom the food is intended, so as to use cooking as a show.