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WO/2024/102029A1 |
The invention relates to food products comprised of a sauce and an edible casing, and can be used, for example, in the fast-food industry. A single-serving sauce includes an edible casing configured in a three-dimensional pliable form ha...
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WO/2024/100298A1 |
The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises a non-dairy creamer and at least one soluble dietary fibre and wherein the filling comprises les...
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WO/2024/102491A1 |
The disclosure relates to methods, and compositions for a seafood-emulating consumable. More specifically, the disclosure relates to methods and compositions for forming a food consumable emulating seafood structure, in particular, flaky...
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WO/2024/101598A1 |
The present invention relates to: a puffed grain-fermented enzyme in which α-amylase activity, protease activity, and fibrin lyase activity have been improved by fermenting puffed grains using a Bacillus amyloliquefaciens strain; a meth...
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WO/2024/100230A1 |
The invention relates to a method (100) of manufacturing an edible food product, said method (100) using a protein matrix, and a fatty matrix, said method (100) comprising the following steps: Processing (140) the protein matrix to form ...
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WO/2024/101662A1 |
The present application relates to a grilled chicken breast steak, a skewered grilled chicken leg-shaped meat cake, and a method for producing same.
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WO/2023/159053A9 |
A hard cheese analogue may be produced from a root vegetable-derived product. This liquid potato product may be formed from raw potatoes, which are subsequently treated and subjected to a high shear processing step, which allows for the ...
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WO/2024/102262A1 |
This application generally relates to incorporating edible oil into beverage products. One example can involve adding an edible oil to a container of a beverage appliance. The beverage appliance can then be actuated. When actuated, the b...
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WO/2024/100296A1 |
The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises coffee and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt....
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WO/2024/100229A1 |
The invention relates to a method of manufacturing an edible food product comprising edible protein threads embedded in a fatty matrix, said method comprising the following steps: - Preparing a protein matrix (130), said protein matrix c...
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WO/2024/100327A1 |
It is disclosed a method of producing a food product for human consumption from undervalued parts of a fish material by using extrusion. The method comprises: providing a fish material containing hard tissues; optionally providing a stab...
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WO/2024/101664A1 |
The present application relates to a direct fire grilled whole chicken breast food and a method for manufacturing same.
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WO/2024/100297A1 |
The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises a tea extract and at least one soluble dietary fibre and wherein the filling comprises less than...
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WO/2024/096842A1 |
The invention relates to a production method involving steps to provide probiotic content in dried figs rich in dietary fiber while delaying the onset of surface crystallization throughout their shelf life. The steps include obtaining dr...
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WO/2024/096059A1 |
The present invention addresses the problem of providing a water-filled seamless capsule technology that can encapsulate and retain the moisture of a content liquid in a capsule over a long period of time. A water-filled capsule compri...
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WO/2024/098059A2 |
Apparatus, systems, and methods for forming a folded extrudate with improved organoleptic properties. The apparatus for forming the extrudate includes a body defining a flow path extending from an inlet at an upstream end of the body to ...
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WO/2024/090751A1 |
The present invention relates to a textured soy protein comprising rice flour, comprising 58-80 wt% of a soy protein as solids, 9-22 wt% of rice flour, 8-18 wt% of wheat gluten, and 1-5 wt% of an additive. When an extrusion process for p...
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WO/2024/090699A1 |
The present invention relates to a method for making vegan dumplings and, more specifically, to a method for making vegan dumplings using dumpling filling containing a soy protein and dumpling skin containing brown rice flour. The method...
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WO/2024/090879A1 |
The present invention provides a method for reducing the beany flavor of textured vegetable protein containing soy protein, the method comprising using chlorella. In addition, the present invention provides a method for preparing texture...
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WO/2024/089135A1 |
A continuous process for preparing microcapsules having an active ingredient encapsulated in a shell of cross-linked photopolymer which comprises providing a double emulsion comprising droplets of at least one active ingredient (C1) disp...
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WO/2024/089025A1 |
The present disclosure relates generally to extruded food products that contain one or more aroma compounds. In some embodiments, the extruded food products are products that contain non-animal proteins, such as vegan analogues of meat p...
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WO/2024/086311A1 |
A formulated tastant composition includes a carrier component and a payload component, the payload component being encapsulated in the carrier component, the carrier and/or payload component including at least one taste modulator designe...
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WO/2024/085133A1 |
A cooking system 1 comprises: a freezer 10 for storing a food product; a conveying device 20 which is provided adjacent to the freezer 10 to convey the food product discharged from the freezer 10 upward to a first transfer position P1; a...
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WO/2024/083801A1 |
The invention relates to a foam having a gas phase and an aqueous liquid phase, the gas phase making up at least 50 vol.% of the foam and substantially comprising hydrogen gas, and the aqueous liquid phase comprising at least one dissolv...
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WO/2024/083890A1 |
The present invention relates to a foaming ingredient comprising one or more branched polysaccharide. The present invention also relates to a beverage powder comprising said foaming ingredient, a method for preparing said foaming ingredi...
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WO/2024/083977A1 |
The present invention relates to a method for dispensing a foamed food product, for example a cream, or aerated dessert, using a microfiltration device comprising a specific microfiltration wall. The invention furthermore relates to a fo...
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WO/2024/082937A1 |
A meat-containing puffed foodstuff and a preparation method therefor. The preparation method comprises: providing puffed particles containing cereals and meat; providing dried meat; mixing the dried meat with the puffed particles to form...
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WO/2024/086306A1 |
An extended release preparation includes a carrier component and a payload component, the payload component being encapsulated in the carrier component, the carrier and/or payload component including at least one extended release compone...
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WO/2024/086307A1 |
An extended release preparation includes a carrier component and a payload component, the payload component being encapsulated in the carrier component, the carrier and/or payload component including at least one extended release compone...
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WO/2024/079202A1 |
The invention concerns a texturized vegetable protein (TVP) comprising faba bean protein and pea protein, wherein the texturized vegetable protein comprises at least 60% by weight of pea protein and faba bean protein based on dry weight ...
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WO/2024/080445A1 |
Provided are a preparation method of an edible cell cultured fish that can implement an actual fish muscle shape and mouthfeel, and a cell cultured fish prepared thereby. The preparation method of a cell cultured fish comprising a fish m...
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WO/2024/079690A1 |
The present disclosure is directed to composites comprising a pressed plant-based material wherein the pressed plant-based material has a moisture content of less than 8% weight per weight (w/w), and has a first mean particle size betwee...
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WO/2024/079248A1 |
The present invention relates to a composition for coating cheese, In particular, the present invention relates to a composition for coating cheese comprising a high amount of beeswax and one or more further compound selected from the gr...
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WO/2024/079272A1 |
The invention relates to a method of making a plant based seafood analogue, said process comprising the steps of applying at least a portion of a first dough mixture to a mold, wherein said dough mixture when applied has a viscosity at r...
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WO/2024/076911A1 |
Composite flour includes native plant flour and complexed MCT and/or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native ...
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WO/2024/076917A1 |
Protein-complexed MCT oil includes MCT droplets or particles encapsulated by and/or complexed with protein-based wall material. Protein-complexed MCT oil can be used as an additive for food products. The wall material includes protein, e...
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WO/2024/076235A1 |
The present invention relates to a dry coating pre-mix for potato fries, comprising a coating base and a hydrocolloid that is capable of reacting with divalent ions, which coating pre-mix when applied as a batter to potato fries confers ...
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WO/2024/068633A1 |
The invention relates to a method of making a meat analogue comprising texturized protein and optionally an animal fat mimetic, said method comprising (i) preparing a binder mixture by mixing pea protein, pectin, and salt in water; optio...
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WO/2024/071829A1 |
The present invention relates to probiotics encapsulated with calcium carbonate and a method for preparing same. More specifically, the present invention relates to: probiotics encapsulated with calcium carbonate that improve an intestin...
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WO/2024/068235A1 |
The present invention relates to a method for preparing a microcapsule and to a method for preparing a microcapsule composition. The present invention also relates to the microcapsule and the microcapsule composition per se. The present ...
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WO/2024/069056A1 |
The present invention relates to a textured plant protein product rich in dietary fibres and comprising syrup, to a method for the preparation thereof and to food products comprising the textured plant protein product.
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WO/2024/072242A1 |
The present invention discloses industrial processes of compaction of roasted and ground coffee to obtain compacted coffee tablets (1) adapted for preparing coffee-based beverages by means of extraction by a pressurized flow with a flow ...
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WO/2024/072231A1 |
The present invention relates to the field of animal nutrition, primarily but not limited to human nutrition. In particular, the invention relates to products and processes for their formation that may be used to provide plant-based prot...
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WO/2024/062275A1 |
The present invention relates to edible nutrition bars, especially nutrition bars useful is satisfying daily nutritional requirements, and a method for its manufacture A nutrient dense bar comprising 60%wt to 70%wt of pitted dates, 30%wt...
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WO/2024/063390A1 |
The present invention pertains to a method for producing an antler-schisandra chinensis composite powder for growth promotion, the method comprising the steps of: extracting schisandra chinensis with hot water to prepare a schisandra chi...
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WO/2024/061492A1 |
The present invention relates to a process for providing a jellyfish-based product, said process comprises the steps: providing at least one raw jellyfish; freeze-drying the jellyfish, pulverizing the freeze-dried jellyfish; and thereby ...
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WO/2024/062070A1 |
The present invention relates to a cereal straw product comprising a cereal straw, wherein at least 50% of the cereal straw has a size (d50) less than 5 mm and/or wherein at least 90% of the cereal straw has a size (d90) less than 8 mm; ...
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WO/2024/055795A1 |
Disclosed herein are a medicine and food dual-purpose composition capable of resisting blue light damage to retina, a preparation method therefor, and use thereof, and belongs to the technical field of medicine and food dual purposes. Th...
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WO/2024/056535A1 |
The disclosure relates to an apparatus (1) for treatment or preparing of semi liquid or pasty food products, which apparatus (1) comprises: - an elongate treatment chamber (2) formed by a substantially flat upper part (3) and a substanti...
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WO/2024/058666A1 |
The invention is in the field of aerated dessert products, such as mousses. There is provided an aerated dessert comprising an emulsifier for stabilizing dispersed air bubbles, a gelatinized native starch and a gelatinized degraded starc...
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