A method of producing bacteria reduced raw, fresh, ground meat products comprises obtaining a first portion of meat and a second portion of meat. The first portion is treated with a treatment selected from the group consisting of grinding the first portion to create a ground first portion and then treating the ground first portion with HPP, and treating the first portion with HPP to create a HPP'd first portion and then grinding the HPP'd first portion. The second portion is treated with a suitable chemical, and then the second portion is ground. The first portion and the second portion are combined to create a bacteria reduced raw, fresh, ground meat product.
Coated seed products with a roasted flavor and a crunchy, crispy starch coating are provided. In another aspect, the coated seed products are provided without a high level of saturated fat.
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Nutritionally fortified beverages for general health and well-being; powdered protein supplement drink mix; dietary and nutritional supplements for general health and well-being
(2) Cookies fortified with protein
A rib saw is provided. The saw includes a saw blade, a first rail, a second rail, a sticker chain assembly, a plurality of actuators and a main controller. The first and second rails are configured to guide a shell bone to the saw blade. The sticker chain assembly is configured to move the shell bone along the first and second rails. The plurality of actuators are coupled to move the first and second rails in relation to each other. Moreover, the main controller is configured to control the plurality of actuators to dynamically move the first and second rails while the shell bone is being moved along the first and second rails to achieve a desired rib rack cut with the saw blade.
A method of processing a belly for pre-cooked bacon includes injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly. The hardened belly is removed from the mold to create a molded belly. The molded belly is sliced to create belly slices, and the belly slices are cooked.
A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately −35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.
A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500 °F, and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately -35 to 0 °F for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
C07F 7/08 - Compounds having one or more C—Si linkages
C07D 519/00 - Heterocyclic compounds containing more than one system of two or more relevant hetero rings condensed among themselves or condensed with a common carbocyclic ring system not provided for in groups or
A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23D 9/007 - Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
A23D 9/013 - Other fatty acid esters, e.g. phosphatides
A61K 31/122 - Ketones having the oxygen atom directly attached to a ring, e.g. quinones, vitamin K1, anthralin
A61K 31/201 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having one or two double bonds, e.g. oleic or linoleic acid
A61K 31/23 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
A61K 31/385 - Heterocyclic compounds having sulfur as a ring hetero atom having two or more sulfur atoms in the same ring
A61K 31/575 - Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids substituted in position 17 beta by a chain of three or more carbon atoms, e.g. cholane, cholestane, ergosterol, sitosterol
A61K 31/593 - 9,10-Secocholestane derivatives, e.g. cholecalciferol, vitamin D3
A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23L 33/11 - Plant sterols or derivatives thereof, e.g. phytosterols
A metering product delivery pump system that includes a product accumulator assembly, at least one controlled product dispensing assembly and a rotary gate valve assembly for each controlled product dispensing assembly is provided. The product accumulator assembly is coupled to receive product. The at least one controlled product dispensing assembly outputs product to a product package. Each rotary gate valve assembly is coupled to selectively pass product between the product accumulator system and an associated controlled product dispensing assembly. Each rotary gate valve assembly includes a rotary gate valve and at least one blade configured and arranged to engage the rotary gate valve to cut solid product as the rotary gate valve is rotated.
A sanitizer assembly for foot wear is provided that includes a base platform, a plurality of nozzles and an activation pump. The base platform includes a grate upon which footwear can be placed. The plurality of nozzles are positioned under the grate. The nozzles are configured and arranged to dispense a fine mist of alcohol-based sanitizer on the footwear. The activation pump is in fluid communication with the plurality of nozzles. The activation pump is further in fluid communication with a supply of alcohol-based sanitizer. In addition, the activation pump is configured and arranged to pump the alcohol-based sanitizer to the nozzles.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Peanut butter; Meat, fish, poultry and game; meat extracts; jellies, jams, compotes; eggs; milk and milk products; edible oils and fats. Protein cereal bars consisting of or containing peanut butter, or being peanut butter flavoured; Dumplings, Pancakes, Pasta, Pies and pastry dishes, Sandwiches and pizzas, Spring and seaweed rolls, Steamed buns, Tortilla bread dishes; Salts, seasonings, flavourings and condiments; Baked protein bars consisting of or containing peanut butter, or being peanut butter flavoured; Protein bars consisting of or containing peanut butter, or being peanut butter flavoured; chocolate and desserts; Sugars, natural sweeteners, sweet coatings and fillings, bee products; Ice, ice creams, frozen yogurts and sorbets; Coffee, teas and cocoa and substitutes therefor; Processed grains, starches, and goods made thereof, baking preparations and yeasts.
45.
Method for reducing microbial contamination for poultry
A method of reducing pathogenic bacteria in the neck of poultry is provided. The method includes opening up a neck of a poultry (20) and rupturing cervical air sacs (12). The exposed, ruptured cervical air sacs are treated with an antibacterial agent, thereby reducing pathogenic bacteria.
Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
An adjustable thermal die assembly (120) is provided. The thermal die assembly includes a thermal forming die (100) and at least one insert (102-2). The thermal forming die has at least one die cavity of a select shape. The die further has at least one opening to the at least one die cavity. The at least one insert has at least one internal passage that is conformed to have a shape of the at least one opening to the at least one die cavity of the die. Moreover, the at least one insert is configured and arranged to be selectively coupled to the die with the at least one internal passage of the at least one insert aligning with the at least one opening of the at least one die cavity to selectively increase a depth of a forming cavity of the thermal forming assembly.
Apparatus and methods of evaluating packages are provided. In a vision evaluation system embodiment, the system includes a light source, a first and second camera and a control system. The light source provides polarized backlight. The first camera has a first lens positioned to image the polarized back light. A ninety degree polarized filter is positioned between the first lens of the first camera and the light source. The ninety degree polarized filter is polarized 90 degrees from the polarized back light of the light source. The second camera has a second lens that is positioned near the first lens of the first camera. The control system is coupled to control the first and second cameras to take simultaneous images at a given frequency. The control system is further configured to determine locations to analyze based on image data from the first camera. Moreover, the control system is still further configured to analyze the determined locations in associated image data from the second camera. Packages whose image fails the analysis are removed from a packing line.
A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.
A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140°F to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.
A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the fresh meat product to create a treated fresh meat product. The low to no oxygen packaging contains the treated fresh meat product, wherein the treated fresh meat product has a fresh meat color before cooking and a uniform, uncured cooked color after cooking to done.
A23B 4/027 - Preserving by means of inorganic salts by inorganic salts other than kitchen salt or mixtures thereof with organic compounds, e.g. biochemical compounds
A23L 3/3418 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
B65D 81/20 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
A61P 39/00 - General protective or antinoxious agents
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
High pressure processing is utilized to remove the external carcass portions from an animal carcass. The animal carcass is subjected to pressures of 50 MPa or greater to loosen the external carcass portions. In addition, high pressure processing is utilized to strengthen the hides of animal carcasses by subjecting them to pressures of from 10 to 50 MPa.
High pressure processing is utilized to remove the external carcass portions from an animal carcass. The animal carcass is subjected to pressures of 50 MPa or greater to loosen the external carcass portions. In addition, high pressure processing is utilized to strengthen the hides of animal carcasses by subjecting them to pressures of from 10 to 50 MPa.
Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.
A22C 9/00 - Apparatus for tenderising meat, e.g. ham
A23B 4/00 - General methods for preserving meat, sausages, fish or fish products
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
An encapsulated material containing an oxidation-sensitive core is covered by at least a dried synthetic organelle layer and optional additional ingredients in the organelle layer or additional layers. By using microencapsulation to mimic or otherwise adapt the storage concepts used by seeds to protect triacylglycerol cores, oxidatively unstable materials may be provided with a synthetic, seed-like oxygen-resistant protective barrier and rendered less susceptible to oxidative degradation.
An encapsulated material containing an oxidation-sensitive core is covered by at least a dried phospholipid layer, and contains at least one phytosterol in the core, the phospholipid layer or in a further layer or layers. By using microencapsulation, oxidatively unstable materials may be provided with a synthetic protective barrier and rendered less susceptible to oxidative degradation.
A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product. The base and the lid form a cavity having a first volume. The meat product has a first color and a second volume. The second volume is smaller than the first volume. The cavity is configured and arranged to receive the meat product. The space has a third volume that is the difference between the first volume and the second volume. The gas within the space comprises no greater than 30 % carbon monoxide, and at least one of the base and the lid has an oxygen transmission rate of 0.1 to 15 cc of oxygen per package in 24 hours so that in 18 to 90 days the first color of the meat product has noticeably changed to a second color.
B65D 81/20 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
(1) Retail sales of clothing, housewares, books, keychains, magnets, fishing bobbers, antenna toppers, footballs, baseballs, household ornaments, jewelry, notebooks, balloons, golf tees, divits, and markers, mouse pads, pocket knives, toy trucks, flags, pens, mouse pads, disc-shaped toys for playing a game of throw-and-catch , magnets, postcards, candles, watches, bean bag toys, flashlights, fishing lures and beach balls via the internet.
77.
Process to enhance flavor of roasted nuts and products with modified texture
Process for making crunchy flavorful nut products comprising contacting raw nuts with a water source effective to moisten the nuts without immersing the nuts in the water source, and roasting the moistened nuts. The nut products are crunchy and retain nut flavor when processed in this manner.
A23L 1/36 - Food consisting mainly of nut meats or seeds
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Clothing, footwear, headgear. Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams; eggs, milk and milk products; edible oils and fats; ready to serve, pre-cooked, pre-packed, pre-prepared, chilled and frozen meals, consisting principally of meat, fish, game, poultry, vegetables or seafood. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee, flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice; ready to serve, pre-cooked, pre-packed, pre-prepared, chilled and frozen meals, consisting principally of pasta, rice or cereals; fruit sauces; Bee glue [propolis] for human consumption; essences for foodstuffs, except etheric essences and essential oils; flavorings, other than essential oils; flavorings, other than essential oils, for beverages; flavorings, other than essential oils, for cakes; ice cream (binding agents for -); meat tenderizers, for household purposes; powders for ice cream; puddings; ricebased snack food; royal jelly for human consumption, not for medical purposes; sandwiches; sausage binding materials; sea water for cooking; spring rolls; starch for food; stiffening whipped cream (Preparations for -); sushi; thickening agents for cooking foodstuffs; capers; malt extract for food; maltose; mint for confectionery; sweeteners (natural); thickening agents for cooking foodstuffs.
One aspect of the invention includes an automated method of removing a stockinette from meat having an end, sides, and a length. The stockinette enveloped meat is conveyed in a first direction as the stockinette is cut proximate the end of the meat with a first knife. The stockinette enveloped meat is then conveyed in a second direction as the stockinette is cut proximate the sides of the meat with a second knife and a third knife. The cuts made by the second knife and the third knife intersect with the cut made by the first knife. The cuts in the stockinette create a flap in the stockinette between the cuts. The flap is engaged and peeled away from the meat, and the meat is removed from the stockinette.
A method and apparatus for high-pressure pasteurization utilizes a basket (40) for holding food packages (95). The basket (40) is transported on a cart (60) from a loading station (90), to the high-pressure pasteurization processing apparatus (10) and back to an unloading station (100). Two robots (17, 18) are utilized to reduce cycle time of the high-pressure pasteurization vessels (11).
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
A61L 2/00 - Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
A61L 9/00 - Disinfection, sterilisation or deodorisation of air
42 - Scientific, technological and industrial services, research and design
Goods & Services
Economic consultancy and expertise; all of the aforesaid related to the treatment of meat and/or the production, marketing, sale, shipping and/or consumption of meat product and/or the manufacturing, markteting, sale and/or shipping of clothing and/or merchandising products and/or the licencing of trademark rights. Creation and maintenance of computer software; technical consultancy and expertise; providing of engineering services; all of the aforesaid related to the treatment of meat and/or the production, marketing, sale, shipping and/or consumption of meat product and/or the manufacturing, markteting, sale and/or shipping of clothing and/or merchandising products and/or the licencing of trademark rights.
The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood is withdrawn from the meat. The meat is then injected with a brine solution, tumbled, and further processed.
Apparatus and method for slicing a food product having a non-uniform cross-sectional area. A laser line scanner scans the cut face of the food product. A line scan camera receives light reflected from the cut face of the food product. The line scan camera is positioned such that the line field of view of the line scan camera intersects the scanning line of the laser line scanner at the cut face of the food product. A controller determines an area of the cut face of the food product using the light reflected from the cut face of the food product and advances the food product to be cut by the cutting device by an amount such that a next slice of the food product cut by the cutting device will have a thickness such that the next slice will be of the predetermined weight based upon the area of the cut face.
G06F 19/00 - Digital computing or data processing equipment or methods, specially adapted for specific applications (specially adapted for specific functions G06F 17/00;data processing systems or methods specially adapted for administrative, commercial, financial, managerial, supervisory or forecasting purposes G06Q;healthcare informatics G16H)
G06F 7/66 - Digital differential analysers, i.e. computing devices for differentiation, integration or solving differential or integral equations, using pulses representing increments; Other incremental computing devices for solving difference equations wherein pulses represent unitary increments only
41 - Education, entertainment, sporting and cultural services
Goods & Services
(1) Promoting the sale of peanut butter spreads to the general public through the distribution of discount coupons, printed materials and point-of-sale materials.
(2) Providing education services to the general public in the fields of food nutrition information and recipe ideas through the establishment of a web site.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Coffee, tea, cocoa, sugar, rice, puffed rice, tapioca; flour, tarts and pies (sweet or savoury), pizzas; natural or flavoured and/or stuffed pasta, preparations made from cereals, breakfast cereals; prepared dishes consisting totally or partially of pasta; prepared dishes consisting totally or partially of pastry; bread, rusks, biscuits (sweet or savoury), wafers, waffles, cakes, pastries; all these products being natural and/or in sauce and/or stuffed and/or flavoured; savoury or sweet products for aperitifs containing dough, biscuit or pastry batter; confectionery, ices, ices made totally or partially from yoghurt, ice cream, sorbets (ices), iced yoghurt (ices), flavoured water ices, honey, salt, mustard, vinegar, sauces (condiments), sweet sauces, sauces for pasta, spices.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Clothing; footwear; headgear. Meat, fish, poultry and game; meat extracts; tinned meats; prepared meats; prepared food containing meat; tinned chilli, beef stew and corned beef hash; preserved, dried and cooked fruits and vegetables; jellies; jams, fruit sauces; eggs, milk and milk products; edible oils and fats; sauces; but none of the aforesaid being made from or containing venison. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice; Bee glue [propolis] for human consumption; binding agents for ice cream; capers; essences for foodstuffs except etheric essences and essential oils; flavorings, other than essential oils; flavorings, other than essential oils; malt extract for food; maltose; meat tenderizers, for household purposes; mint for confectionery; natural sweeteners; powders for ice cream; Preparations for stiffening whipped cream; puddings; royal jelly for human consumption, not for medical purposes; sandwiches; sausage binding materials; sea water for cooking; starch for food; sushi; thickening agents for cooking foodstuffs.