The disclosure relates to preparation, processing, and packaging of fresh foods, particularly proteins. In various implementations, the methods include steps for ozone exposure, reduction of surface moisture, introduction of a modified atmosphere, and high pressure pasteurization. Prior to packaging the protein may be exposed to ozone and undergo dehydration to reduce the amount of moisture on the surface of the protein. The protein may then be packaged in a modified atmosphere, lacking oxygen, and then undergo high-pressure pasteurization.

The disclosure relates to preparation, processing, and packaging of fresh foods, particularly proteins. In various implementations, the methods include steps for ozone exposure, reduction of surface moisture, introduction of a modified atmosphere, and high pressure pasteurization. Prior to packaging the protein may be exposed to ozone and undergo dehydration to reduce the amount of moisture on the surface of the protein. The protein may then be packaged in a modified atmosphere, lacking oxygen, and then undergo high-pressure pasteurization.

It is provided i) an amorphous carbohydrate with improved chemical stability and/or physical features, ii) a method for producing an amorphous carbohydrate with improved chemical stability and/or physical features, and iii) a method for improving the chemical stability and/or the physical features of an amorphous carbohydrate.

It is provided i) an amorphous carbohydrate with improved chemical stability and/or physical features, ii) a method for producing an amorphous carbohydrate with improved chemical stability and/or physical features, and iii) a method for improving the chemical stability and/or the physical features of an amorphous carbohydrate.

The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products.

The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products.

Provided herein are methods and compositions comprising microbial populations with increased tolerability and improved shelf life. Disclosed, herein, in some aspects, is a composition comprising at least one powdered microbial population, lactate, and trehalose. In some embodiments, the lactate is a lactate salt. In some embodiments, the lactate is sodium lactate. In some embodiments, the lactate and trehalose are present in sufficient amount to act as a cryoprotectant.

Described are dried cranberries with reduced sugar content, while retaining a desired sweetness and texture, and methods of making such dried cranberries. Dried cranberries include erythritol and a sweetener that interferes with erythritol crystallization.

Described are dried cranberries with reduced sugar content, while retaining a desired sweetness and texture, and methods of making such dried cranberries. Dried cranberries include erythritol and a sweetener that interferes with erythritol crystallization.

It is provided i) an amorphous carbohydrate with improved chemical stability and/or physical features, ii) a method for producing an amorphous carbohydrate with improved chemical stability and/or physical features, and iii) a method for improving the chemical stability and/or the physical features of an amorphous carbohydrate.