Disclosed are single-serving coffee containers in which nanoparticulate CBD, embedded or encapsulated in a hydrophilic thin film, is deposited in a lower portion of the single-serving coffee container below a packed bed of ground coffee beans. The container may, but need not, include a separator that separates the container into an upper portion containing the ground coffee beans and the lower portion containing the CBD nanoparticles. Disclosed methods of using such single-serving coffee containers include exposing the hydrophilic CBD thin film to hot water used in brewing a coffee beverage, thereby causing a carrier material of the hydrophilic thin film to dissolve or disintegrate, thereby releasing the CBD nanoparticles to form a CBD coffee beverage.

The invention relates to a metering container for mixtures of food products and liquids, a metering device for mixtures of food products and liquids and a method for metering mixtures of food products and liquids.

A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

Methods and systems for making wet condiments are provided. In one example, a method for making a plurality of wet condiments of different types comprises: selecting a packet containing a dry rehydratable condiment for mixture into a container, the packet being selected from among a plurality of different packets corresponding to different types of dry rehydratable condiments having different intended condiment viscosity; adding a liquid into the container up to an indicia of the container, the indicia corresponding to a pre-determined quantity of the liquid for the selected packet; transferring the dry rehydratable condiment of the selected packet into the container; enclosing the container; mixing the dry rehydratable condiment and the liquid to generate one of the wet condiments; and repeating the above steps to generate each of the plurality of wet condiments, wherein the plurality of wet condiments have different viscosity among each other.

The invention relates to a food processing system (100) allowing reconstitution and/or structuration and/or texturization of dehydrated food materials such as powders, the system comprising: —a dosing system (50) comprising one or a plurality of containers (20) each container comprising a dehydrated or partially dehydrated food material; —at least one reconstitution food processing unit (10) to which the containers (20) from the dosing system can be connected, the processing unit (10) comprising: at least one product inlet (17) for the food material coming from a container (20), at least one liquid inlet (18) for liquid to be mixed with the food material, and at least one product outlet (16) at one end of the unit (10) for in-line depositing the formed food; —a depositing area (60) where the formed food from the processing unit (10) is dispensed; the depositing area (60) and the at least one food processing unit (10) being moveable with respect to each other in such a way that different food shapes and/or patterns from one or different food materials can be formed in the depositing area (60). The invention further relates to a method for operating a food processing system (100) as the one described.

The present invention relates to seaweed sourced food ingredient with improved functionality and improved sensory profile. The method of the invention contains a rehydrating step of pre-dried seaweed under combined control of temperature and pH, in the presence of a salt solution, in a way that said method does not lead to substantial chemical modification and extraction of phycocolloids in the seaweed, but still provides the food ingredient with improved functionality property and improved sensory profile.

A nutritional or dietary supplement or food product is provided that may be eaten by children or adults. The food product is made from cow's milk that has been heat treated to selectively denature allergenic proteins contained therein.

A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins contained therein.

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

Onions in an aqueous brine have one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite, which makes it possible for an onion food product to achieve commercial sterility. Although makeable in other ways, an onion product results from onions in the aqueous brine being sealed in a container, and optionally inverted, and heated.