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WO/2023/105053A1 |
The present invention relates to a foodstuff portioning device (1), configured to portion a slab (100) of foodstuff material into foodstuff products (101), comprising: • - a support surface (10) for supporting the foodstuff material du...
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WO/2023/104984A1 |
The present application provides a method for continuous production of a structured protein product. The method comprises providing a shear tube apparatus having a die defining a tubular passage and a core located within the tubular pass...
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WO/2023/107974A1 |
Various aspects of the present disclosure relate to a bacteriophage composition. The bacteriophage composition includes a bacteriophage component in a range of from 1.0 x 104 to 1.0 x 1012 PFU/g of the bacteriophage composition. The bact...
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WO/2023/099583A1 |
Methods for manufacturing reduced or zero added sodium expandable snack food pellets by controlling the manufacturing conditions to control the expansion ratio of the pellets. Methods for manufacturing reduced or zero added sodium expand...
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WO/2023/099271A1 |
The present disclosure relates to a method for producing a high moisture texturised plant protein. The method comprises the steps of a) grinding of brewer's spent grain, BSG, b) providing ingredients for obtaining a mixture, the ingredie...
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WO/2023/099035A1 |
The invention is directed to a process of producing a plant based food product comprising the combination of at least one textured vegetal protein and at least one vegetal protein isolate in a weight ratio of textured vegetal protein / v...
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WO/2023/099413A1 |
The present invention is related to a device (1) for the manufacture of a product that imitates properties of meat and fish and their role in diets, comprising an extruder (2) and a cooling die (4) arranged downstream of the exit (2c) of...
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WO/2023/099270A1 |
The present disclosure relates to a method for producing a low moisture texturised plant protein. The method comprises the steps of a) grinding of brewer's spent grain, BSG, b) providing ingredients for obtaining a mixture, the ingredien...
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WO/2023/099563A1 |
The present invention relates to a seafood substitute product which is a solidified mass comprising (i) a protein material derived from plants in an amount from about 3 wt% to about 15 wt%; (ii) an amount of alginate from about 0.5 wt% t...
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WO/2023/099459A1 |
The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good j...
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WO/2023/101225A1 |
The present invention relates to a hyaluronic acid film and a manufacturing method therefor and, more particularly, to a hyaluronic acid film having excellent percutaneous absorption and a manufacturing method therefor. The hyaluronic ac...
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WO/2023/096860A1 |
A tortilla fryer incorporating a plurality of cone pairs, each cone pair among the plurality of cone pairs including an inner cone which is horizontally received within an outer cone; the tortilla fryer further incorporating a support fr...
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WO/2023/094694A1 |
The present invention relates to a composition or foam, comprising soluble dietary fiber, hydrocolloid, emulsifier and oil and/or fat, a food-product additive and a food product comprising the composition or the foam, a foam obtainable f...
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WO/2023/096500A1 |
The present invention relates to improved compositions, containers and/or lids, and their methods of manufacture. In one form, the invention relates to an improved compostable container and/or lid for storing food or liquids. The contain...
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WO/2023/094445A1 |
The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fib...
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WO/2023/096627A1 |
The intention relates an edible drinking straw and production method of said straw that does not have a coating on its surface and has a healthy snack product feature and it contains at least 9% protein isolate or concentrate and at leas...
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WO/2023/096154A1 |
The present application relates to: an ink composition for surface printing on cosmetics; and a method for surface printing on cosmetics by using same, and provides: an ink composition having reduced caking and having improved usefulness...
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WO/2023/096495A1 |
The invention provides a low-moisture extruded texturized vegetable protein, defined as a fibrous and firm protein material obtained by extrusion at a moisture content of 20 – 30 wt.%, said texturized vegetable protein having a protein...
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WO/2023/096946A1 |
An all-in-one beverage serving and a method of manufacturing the all-in-one beverage serving is described. The method includes: forming a mixture of a predetermined amount of panela, a predetermined amount of an active ingredient, option...
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WO/2023/094729A1 |
It is disclosed a method of producing a food product for human consumption by using extrusion from a plant-based food material and gutted and plucked poultry comprising bones, hard tissues, tendons, skin and/or cartilages.
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WO/2023/088962A1 |
The present invention relates to water-soluble or water-dispersible granules that are obtainable by continuous melt granulation. In an embodiment, the granules comprise at least one binder, at least one filler and microcapsules that enca...
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WO/2023/089608A1 |
A plant and yeast-based meat-alternative product comprising an oilseed press cake, yeast and water wherein the press cake to water ratio is in a range of 3:2 to 1:3, wherein the press cake is obtained from pressing of oil from oilseed of...
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WO/2023/088886A1 |
The present invention relates to water-soluble or water-dispersible granules that comprise a binder, a filler and an active ingredient. Preferred granules of the invention are obtained by continuous melt granulation of a mixture that com...
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WO/2023/083966A1 |
The invention relates to a method for the producing meat substitute products. In a first method step, a plurality of multi-component filaments is provided, which are constructed in such a way that they comprise a filler and a casing mate...
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WO/2023/080783A1 |
The present invention relates to a method for producing a fried potato product, a hot air packaging unit and processing line there for, such product and its use. The method according to the invention comprises the steps of: - washing, pe...
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WO/2023/079115A1 |
The present invention relates to a film comprising greater than or equal to 50 wt% of a combination of a plant protein and polysaccharide based upon the total weight of the film at 55% relative humidity and 22 °CC, wherein the weight ra...
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WO/2023/080724A1 |
The present invention relates to a composition, for preventing, relieving or treating respiratory diseases, having hydrangenol or phyllodulcin as an active ingredient. A composition according to one aspect increases the activity of super...
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WO/2023/079112A1 |
The present invention relates to a film comprising greater than or equal to 50 wt% of a combination of a plant protein and starch based upon the total weight of the film at 55% relative humidity and 22 °CC, wherein the weight ratio of s...
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WO/2023/080726A1 |
The present invention relates to a composition for promoting or improving energy metabolism, containing, as an active ingredient, an Eisenia bicyclis extract or 2-phloroeckol, and a composition containing, as an active ingredient, an Eis...
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WO/2023/076541A2 |
This specification discloses methods for obtaining a gelled plant protein composition using transglutaminase to form gels having high elasticity and gel strength. In one aspect the methods use a highly soluble plant protein or include st...
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WO/2023/075620A1 |
A device for the distribution and preparation of food products, especially hot dogs, comprising a refrigeration device for storing products, a thermal processing device and a sauce dispenser, characterised in that the device (1) has a re...
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WO/2023/072604A1 |
The technical field of the present invention relates to a composition comprising a nutrient and a taste modulator. Processes for preparing said composition and consumer products containing said composition are also objects of the invention.
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WO/2023/074775A1 |
Provided is a technology that makes it possible to reproduce, in a three-dimensionally shaped food product, a nonuniform or anisotropic texture of an existing food product made from a plurality of food materials. A three-dimensionally sh...
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WO/2023/073361A1 |
A sandwich crimper for producing a sealed sandwich from two slices of bread comprises a crimper base (10) with a substantially flat lower surface (12) and a crimper lid (30, Fig 2) with a substantially flat upper surface (32, Fig 2). A b...
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WO/2023/068701A1 |
The present application relates to a method for preparing a fermented texturized vegetable protein having enhanced binding strength. According to the present application, the binding strength of a texturized vegetable protein with the my...
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WO/2023/068486A1 |
The present invention relates to a composition for improving gastric function, comprising, as an active ingredient, fermented kiwifruit that is fermented with lactic acid bacteria. According to the present invention, the composition cont...
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WO/2023/061901A2 |
A method of forming a Pickering emulsion, comprising the combination of an aqueous phase and an oil phase, wherein the aqueous phase comprises clay particles; and wherein the oil phase comprises tetraalkyl orthosilicate.
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WO/2023/063477A1 |
The present invention relates to granola and a preparation method therefor. More specifically, the present invention relates to a method for preparing a pine nut-containing granola and granola prepared by the preparation method, the meth...
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WO/2023/064664A1 |
Aqueous anticaking agent solutions are prepared by mixing a ferrous source, a citrate source, a hydroxide source and water together. The ferrous source and the citrate source are present in a Fe to citrate molar ratio of from 0.5 to 1.5 ...
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WO/2023/063468A1 |
A method for manufacturing artificial meat according to a first embodiment of the present invention comprises the steps of: forming a first pre-extrusion material in which a raw material for producing the taste of lean meat is dissolved;...
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WO/2023/063320A1 |
The present invention comprises: a step for causing the central part (DC) of a thin outer skin material (D) having a filling (F) placed thereon to pass through an opening (44) in a placement plate (43) and supporting the same by a suppor...
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WO/2023/058823A1 |
The present invention relates to a convenient, nutritionally balanced health food based on grain in which mushroom mycelium is cultured, and a method for manufacturing same. The health food is a product obtained using grain in which medi...
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WO/2023/057212A1 |
The invention relates to a 3D printer (1, 2, 3) for producing a food preparation (52) from at least one foodstuff (5), comprising at least one vessel (6) containing the at least one foodstuff (5), and at least one extrusion nozzle (7) co...
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WO/2023/057619A1 |
The invention relates to an extrusion apparatus for the continuous production of solid food supplements, feed additives or pharmaceutical preparations, which comprise nutritional or pharmaceutical actives homogeneously dispersed in a car...
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WO/2023/055221A1 |
The present invention relates to a pharmaceutical composition, a food composition, a cosmetic composition, and a feed composition, each comprising an extract from oat sprouts and/or stems for alleviating hair loss or promoting hair growt...
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WO/2023/052130A1 |
The present invention relates to an extrusion system and a method for obtaining a meat analogue the extrusion system comprising an extruder and a die; wherein the die comprises a feed section with at least two ports for injecting a prote...
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WO/2023/055005A1 |
The present invention relates to a curcumin nanoparticle complex having a modified particle surface and a method for preparing same. Specifically, the present invention provides a curcumin nanoparticle complex that includes curcumin and ...
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WO/2023/043852A1 |
Provided are thermodynamically stable particles encapsulating active ingredients for administering to humans and other living organisms.
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WO/2022/233885A9 |
Compositions comprising soluble oligosaccharides and insoluble saccharides are provided. Methods for the formation of the compositions, food products, baked goods, or sweeteners, including the production of the saccharide particles, the ...
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WO/2023/043853A1 |
Provided are thermodynamically stable particles encapsulating active ingredients for administering to humans and other living organisms.
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