Provided herein are techniques, devices, and systems for determining the safety of an ingestible product with respect to a contaminant as the ingestible product is being processed. A computing system may receive data associated with processing of an ingestible product. Based on the data, and using a model, the computing system may determine a value associated with the ingestible product with respect to a target contaminant. Based on the value, the ingestible product can be classified as a class label indicative of a safety of the ingestible product with respect to the contaminant, such as a classification of “safe” or “unsafe.” In some examples, a reduction of a contaminant in an ingestible product is dynamically monitored, in real-time, as the ingestible product is being processed.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

An objective of the present invention is to provide plant protein laving a good flavor and no unfavorable flavor by a relatively simple method. The present invention has been accomplished by finding the knowledge that an unfavorable flavor derived from plant protein disappears, and a good flavor is obtained, by mixing a solution containing 0.1 to 30% by weight of plant protein with 0.5 to 15% by weight, relative to the plant protein, of ethanol, and heating the mixture for sterilization.

An apparatus and method for dehydrating a quantity of previously air popped corn so as to maintain its crunchiness includes a support ring having an upstanding continuous peripheral wall configured to nest atop an upper edge of a receptacle, the upstanding continuous peripheral wall being complementary to an open top of the receptacle and defining an interior area. A distribution conduit having a cylindrical configuration is coupled to an inner surface of the support ring and has opposed upstream and downstream ends defining a channel therebetween. The upstream and downstream ends are open and the distribution conduit has an elongate configuration and is oriented axially relative to the support ring. A blow-drying device may be releasably mounted in the upstream end of the distribution conduit for generating a heated air stream and blowing the generated heated air stream from the upstream to the downstream end when energized.

An apparatus for steam treating plant fibres is provided, the apparatus comprising: a steam manifold that is adapted to receive steam from a steam source and to distribute steam to a plurality of lances, the lances being configured to deliver steam into the interior volume of a batch of plant fibres; a temperature sensor for sensing a temperature of the batch of plant fibres, and a controller. The controller is configured to receive a signal from the temperature sensor, and to control the supply of steam to the lances to raise the temperature of the plant fibres to a target temperature. A method of steaming plant fibres is also provided.

An apparatus for steam treating cannabis is provided, the apparatus comprising: a steam manifold (1) that is adapted to receive steam from a steam source and to distribute steam to a plurality of lances, the lances being configured to deliver steam into the interior volume of a batch of cannabis (10); a temperature sensor for sensing a temperature of the batch of cannabis, and a controller. The controller is configured to receive a signal from the temperature sensor (27), and to control the supply of steam to the lances to raise the temperature of the cannabis to a target temperature. A method of steaming cannabis is also provided.

A low or no refined sugar, high protein shelf stable food is described. A shelf stable food includes an aggregate component held together with a continuous phase that includes a water soluble protein and a soluble fiber, where the water soluble fiber contributes substantially all binding activity of the continuous phase. Methods of making a shelf stable food are also described.

Devices, methods and systems for disinfecting dry goods are described herein. In an aspect, dry goods such as dry foods can be sprayed within a disinfection device by a gas and liquid mixture. The gas and liquid mixture may include a mild acid and an ozone gas fluidized using a fluidization element of the device. As a result, spraying the dry goods with the gas and liquid mixture, the microbial activity on the dry goods are reduced and disinfection is achieved. Furthermore, organic dry goods such as corn, garlic, onions, and other such food items can maintain its organic status using the described disinfection devices, methods, and systems.

A food package comprising a container having a sealed top layer and comprising a fresh, preservative-free food product comprising chickpeas, such as hummus, which includes no preservatives and exhibits a total yeast and mold counts of less than 10 CFU/g at 28 days after production when stored at 2° C. to 8° C. The package includes a headspace between the fresh hummus and the top sealing layer, the headspace comprising a modified atmosphere which is nitrogen rich, such as 70% N.sub.2:30% CO.sub.2.

The present invention relates to a method for producing a preserved food item (1) from a raw material (2), in particular for producing a snack product, comprising the following steps: treating the raw material (2) by applying an electric field; bringing the treated raw material (2) into contact with an aqueous medium (3); and preserving the raw material (2) into a food item (1) after the step of bringing into contact. In order to avoid occurring impurities during the production of preserved food items and to provide a consistent product quality the invention comprises the following method steps: determining a measured value (4) characterizing a product property of the preserved food item (1) and/or an ingredient of the aqueous medium (3); and outputting a control signal (5) as a function of the determined measured value (4). The present invention further related to and installation (6) for producing a preserved food item (1) from a raw material (2), Installation (6) for producing a preserved food item (1) from a raw material (2).