An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a neutral base product is prepared in bulk and is shipped to point of sale at ambient temperatures by common carrier, private trucking, parcel express, mail, etc. At the point of sale, a user selected quantity of it is finished to the specification of the user by aerating it, adding flavorings, mix-ins, etc. as desired, chilling it, and delivering it to the consumer.


< Delta-aminolevulinic acid for prevention and treatment of infection by pathogenic microorganisms and parasite

< Cooking apparatus

> Machine for heating catered food items utilizing a butane gas heat source with burner control mechanism ("temperature controlled butane chafing dish")

> Food holder

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