Fermented Nutritional Composition for Cow’s Milk Protein Allergic Subjects (Patent)

A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein...

Method for Producing A Solid Granular Frozen Mass of Alcoholic and Non-Alcoholic Beverages and...

The beverage to form consistent granular frozen mass is fed into the inner tube (20.1) of the freezing double-shell exchanger (20) under pressure of...

Amorphous Sugar Composition (Patent)

The present invention provides an amorphous sugar comprising sucrose, at least about 20mg CE polyphenols /100g carbohydrate and a drying agent with a low...

Capsule for Beverages (Patent)

A capsule (1) for brewing a beverage comprises a body (2) shaped as a drinking glass or a cup, in turn comprising a base...

Food Product (Patent)

The present invention relates to a method for preparing a food product based on seeds from quinoa (Chenopodium quinoa) and/or seeds from cañahua (Chenopodium...

Coated Particle for A Comestible Product (Patent)

A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10...

Low-Carbohydrate Squeezed Carrot Juice Ad Carrot-Containing Beverage (Patent)

The purpose of the present invention is to provide a low-carbohydrate squeezed carrot juice having the inherent flavor of carrot, a liquid concentrate thereof,...

Chocolate Products, Ingredients, Processes and Uses (Patent)

The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of...

Stabilizing Omega-3 Fatty Acids With Bran (Patent)

The present invention relates to food compositions connprising omega-3 fatty acids and bran or bran extract. Further aspects of the invention are a food...

Beverage and Method for Imparting Milk Flavor To Beverage (Patent)

Provided is a beverage comprising whey minerals and one or more acids (specific acids) selected from the group consisting of phosphoric acid, tartaric acid,...

Fondant Having a Noncrystalline Phase Comprising Isomaltulose and Sucrose (Patent)

The prevent invention relates to: a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein...

Confectionery with A Reduced Sugar Content (Patent)

The invention relates to a confectionery at least partly made of a confectionery compound. The confectionery compound contains a) polydextrose and b) at least...

Fermented Malt Beverage Producing Method and Fermented Malt Beverage (Patent)

The present invention relates to a fermented malt beverage producing method comprising: a preparation step for using preparation water and a malt-containing raw material...

Soybean Milk Beverage Containing Highly Unsaturated Fatty Acids (Patent)

The present invention addresses the problem of providing, among soybean milk beverages comprising fat or oil containing highly unsaturated fatty acids, a soybean milk...

Mozzarella Cheese (Patent)

The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally...

Separation Method for A2-β-Casein in Milk (Patent)

A separation method for A2-β-casein in milk. Considering the characteristics of the beta-casein comprehensively, such as isoelectric point, Ca2+ ion sensitivity and low-temperature low-acid...

Chewy Confection with Reduced Sugar (Patent)

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin,...

Stable, Packaged, Refrigerated Dough Compositions (Patent)

Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or...

Stable Flavor Compositions Containing Mint Leaves (Patent)

Flavor compositions containing mint leaves are provided. The flavor compositions further include a mint flavor, such as oils and extracts containing menthol. The flavor...

Production and Separation of Milk Fractions with Electrochemical Treatment

Disclosed are methods for preparing dairy compositions using an electrochemical separation process in combination with at least one of ultrafiltration, microfiltration, and nanofiltration. Additional...

Lactobacillus-Containing Chocolate and Manufacturing Method Therefor

The present invention provides lactic acid bacterium-containing chocolate containing a lactic acid bacterium in a living state, wherein the average particle size of the...

A Frozen Confectionery Product (Patent)

The present invention relates to a frozen confectionary product and more preferably a peelable frozen confectionery product. Accordingly, the present invention provides a frozen...

Food Products Comprising Milk Proteins and Non-Animal Proteins, And Methods of Producing the Same

Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.

Packaged Yogurt-Based Food Product and Method for Packaging the Yogurt-Based Food Product

A yogurt-based food product is packaged in a container, including a bottom wall and a sidewall, by depositing a mix-in in a center of...

Stabilized Whole Grain Flour and Flour Products

Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products...

Deacidified Cranberry Juice and Process for Preparing Same

The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on...

Bakery Composition (Patent)

It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery...

Base Emulsion for The Preparation of Icings, Fillings and Toppings

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt....

Methods and Compositions for Consumables (Patent)

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle...

Compositions Comprising Cocoa Butter

The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa...

Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil,...

Nutritional Compositions Containing Milk-Derived Peptides and Uses Thereof

Provided are nutritional compositions having a protein component that includes certain peptides and/or bioactive peptides. Further disclosed are nutritional composition having a protein source...

Cream with Improved Mouth Feel, Process of Making It, Products Containing Said Cream and...

The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture....

Method for Forming a Laminated Pastry (Patent)

The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein...

Short Texture Caramel (Patent)

The present invention relates to short texture caramel containing bimodal carbohydrates ingredients that combine high molecular weight polysaccharides and at least one monosaccharide.

Method for Forming a Laminated Pastry (Patent)

The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein...

Foam Comprising Rapeseed And Dairy Proteins (Patent)

The present invention is directed to a foam comprising rapeseed protein isolate, a second protein selected from the group consisting of whey protein, casein...

Compositions and Methods for Stabilizing Meat Substitute Products

The disclosure provides for compositions and methods for preparation of meat substitutes containing clover hemoglobin. Even when oxidized, clover hemoglobin retains a red appearance,...

Spreadable Food Product Based on Chocolate and Hazelnuts, Process and Plant for Producing Such...

A spreadable food product based on chocolate and hazelnuts is described, comprising hazelnut paste in a weight percentage included between 35% and 40%, sugar...

Method for Packaging Food Capsules and Packaged Food Product Produced By Means Of Same...

A method for packaging food capsules includes inserting capsules containing a food substance into a packaging containing a first liquid, adding a second liquid...

Compositions and Methods for Stabilizing Meat Substitute Products (Patent)

The disclosure provides for compositions and methods for preparation of meat substitutes containing clover hemoglobin. Even when oxidized, clover hemoglobin retains a red appearance,...

Low-Color Starch Materials and Methods for Making and Using Same (Patent)

The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a...

Composition Comprising Lecithin and Triglycerides (Patent)

The present invention relates to a composition comprising lecithin and triglycerides for 5 improving the characteristics of a food product such as a bakery...

Dairy Product and Process (Patent)

A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, and having acceptable properties after temperature...

Shaped Vegetarian Meat Product (Patent)

The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt.% water; b) 5-35 wt.% oil, said oil having a solid fat...

Vegetarian Casing-Less Smoked Sausage (Patent)

The invention relates to a shaped vegetarian casing-less smoked sausage comprising: a) 30-80 wt.% water; b) 5-35 wt.% oil; c) 2-25 wt.% protein selected...

New Lactic Acid Bacteria with Sweetening Properties and Uses Thereof

The invention is directed to a lactose-positive, galactose-negative, Streptococcus thermophilus strain releasing glucose during milk fermentation. This Streptococcus thermophilus strain carries mutation in the...

Whipped Cream and Manufacturing Method (Patents)

A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: preparing a cream composition comprising between 15...

Chewing Gums and Confections Having Inclusions of Stabilized Plant Pieces (Patent)

A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More...

Fermented Dairy Compositions and Methods of Preparing the Same (Patent)

The present invention relates to the use of L. acidophilus in the preparation of fermented dairy compositions having low levels of D-lactate.

Dairy Product and Process (Patent)

A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, and having acceptable properties after temperature...

Composition Comprising Powdered Fatty Acid Glyceride (Patent)

The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery...

Baby Food Composition Comprising Viable Propionic Acid-Producing Bacteria (Patent)

The present invention relates to compositions, particularly baby food compositions, including living propionic acid-producing bacteria, preferably lactate-utilizing propionic acid-producing bacteria, their manufacture and use...

Lactic Acid Bacteria for a Heat-Treated Food Product for Storage at Ambient Temperature (Patent)

Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food...

Milk Coagulant and Method for Producing Cheese (Patent)

Provided in the present disclosure are a milk coagulant, a method for obtaining asclepain of Asclepias Linn. and cysteine protease B of Calotropis R....

Production of Food and Beverage Products from Barley Grain (Patent)

The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food...

Food-Grade Coated Particles Containing Polycarboxylic Acids (Patent)

It relates to a food-grade coated particle comprising: a) a core that comprises a (C4-C12)polycarboxylic acid; and b) a coating that comprises: (i) an...

Systems and Methods for Modified Confectionary Items (Patent)

The present disclosure provides systems and methods for binding active ingredients onto consumable high pressure gasified crystals. The method of binding dietary supplements, nutraceuticals,...

Sweetness and/or Saltiness Enhancing Agent (Patent)

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as...

Upcycling Solid Food Wastes and By-Products into Human Consumption Products (Patent)

Systems and methods for system for upcycling solid food wastes and by-products into food-grade nutritional products and the high-protein nutritional product manufactured by the...

Plant-Protein Based Texturized Oil-In-Water Emulsions (Patent)

The invention relates to a method of producing a plant- based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free...

Foodstuff Products, Ingredients, Processes and Uses (Patent)

The present invention provides the use of a composition obtainable from cocoa pulp or an extract of cocoa pulp, as an ingredient in a...

Long Shelf-Life Original Taste Milk Beverage and Preparation Method Therefor (Patent)

Disclosed are an original taste milk beverage and a preparation method therefor. The raw material is composed of whole milk powder, maple syrup, chitosan...

Bagged Flavored Fermented Milk (Patent)

Disclosed is a bagged flavored fermented milk, prepared from the following raw materials: 90 to 150 parts by weight of whole milk powder; 50...

Perfume Composition, Food and Beverage, and Method for Producing Food and Beverage (Patents)

A flavor composition to be added to a food or drink, which composition contains at least one selected from the group consisting of (−)-mustakone,...

Espresso Beverage Formulation Comprising Collagen Peptides (Patent)

The present invention provides an espresso cartridge for the preparation of an espresso beverage containing collagen peptides, the espresso cartridge contains a portion of...

New Method to Manufacture Fermented Set-Style Milk-Based Product (Patent)

The invention is directed to a method to manufacture a fermented set-style milk-based product, such as a set-style yogurt, comprising an interruption step during...

Methods and Microorganisms for Producing Flavors and Fragrance Chemicals (Patent)

The present disclosure relates to biosynthetic pathways for producing flavor and fragrance chemicals, such as green notes including trans-2-unsaturated aldehydes and lactones. The present...

Confectionery Composition Comprising Bran-Like Material (Patent)

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material...

Freeze Dried, Ready To Consume Food Products and Processes for Their Preparation (Patent)

The present invention provides a freeze dried solid food product that is ready to be consumed without any further preparations, by directly introducing said...

Warming Sensation Compounds (Patent)

Novel compounds for use in flavor, fragrance, or topical compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and...

Chocolate Products (Patent)

The invention relates to a solid chocolate composition comprising one or more removable portions set in and spaced apart from the perimeter of the...

Protein Compositions of Vegetable-Origin and Method for Obtaining the Same (Patent)

The present invention relates to a method for obtaining a vegetable-origin protein composition with modified functional or nutritional properties for use in food products...

Sugar Reduced Products and Method of Producing Thereof (Patent)

The present invention relates to methods of producing a sugar reduced product from biomass comprising treating the biomass with fermentation enzymes. In an embodiment,...

Process for Producing Infant Formula Products and Dairy Products (Patent)

The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing...

Citrulline-Containing Fermented Milk and Method for Producing Same (Patent)

The object of the present invention is to provide: a method for producing a citrulline-containing fermented milk; and a citrulline-containing fermented milk produced by...

Cream Substitute Comprising Pulse Protein (Patent)

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or...

Milk Substitute Compositions (Patent)

The invention generally relates to milk substitute compositions that closely reflect the composition of human breast milk. Particularly, the invention relates to milk substitute...

Method for Preparing Food Products Comprising Rye (Patent)

The present invention relates to a method for the preparation of a food product comprising rye, which comprises the steps of preparing a primary...

Composition for Coloring Food (Patent)

The present invention relates to a composition for coloring food, comprising phosphate particles and calcium carbonate particles, the phosphate being a phosphate approved as...

Method for Preparing Xyloglucan-Oligosaccharides (Patent)

The present invention relates to a method for preparing oligosaccharides which can be used among others as food additives to reduce calorie content, to...

Method for Treating High-Protein Grains With A View To Improving the Use Thereof As...

The present invention relates to a method for treating high-protein grains, said grains being chosen among one of the following grains: horse beans,...

Frozen Confection Composition (Patent)

Frozen confection composition comprising from 0 wt% to 5 wt% fat, from 0 wt% to 10 wt% protein, a fat to protein ratio of...

Solid Molasses Composition (Patent)

The present disclosure relates to a solid molasses product having a low water content. The solid molasses product retains the physical and palatable properties...

Method for Producing Stabilized Whole Grain Flour, Stabilized Whole Grain Flour and Flour Products...

Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products...

Preparation of Fermented Dairy Products for Ambient Distribution (Patent)

A method is provided for producing packages containing a fermented dairy product for ambient distribution. The method comprises providing (101) a dairy product precursor,...

Flavour Compositions (Patent)

A flavour composition is provided. The composition includes a characterizing flavour and a taste modifying composition. The taste modifying composition includes at least four...

Method for The Preparation of a Liquid Enteral Nutritional Composition Comprising Micellar Casein (Patent)

The invention relates to a method for preparing a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete...

Dairy Product Analogs and Processes for Making Same (Patent)

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant...

Sweetness and Taste Improvement of Steviol Glycoside or Mogroside Sweeteners (Patent)

Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of...

Birch Sap Beverage (Patent)

A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a...

Food Products Containing A Modified Waxy Cassava Starch (Patent)

A food product composition containing a dairy ingredient and having an aqueous phase comprised of a waxy cassava acetyl-substituted inhibited starch in an amount...

Steviol Glycosides Compositions, Production Methods and Uses (Patent)

Steviol glycosides compositions are prepared from Stevia rebaudiana extracts. The compositions are able to provide a superior taste profile and can be used as...

Powdery Breader, and Breader Mix, Coating Material, And Deep-Fried (-Like) Food Product Using Powdery...

Provided is a powdery breader including a starch at a proportion of 75% by mass or more and 100% by mass or less, in...

Protein Drink and Method for Producing Same (Patent)

The invention relates to a protein drink comprising, each with regard to the total weight of the drink, 3 to 20% by weight proteins,...

Stabilization of Frozen Aerated Confection (Patent)

The present invention relates to a stabilizer system of natural ingredients for use in frozen aerated confection, the stabilizer system comprising 0.25-2.0 wt. %,...

Consumable Emulsion (Patent)

Suggested is a consumable emulsion, comprising: (i) 3 wt. % to 12 wt. % long chain triglycerides, (ii) 97 wt. % to 70 water,...

Whey Preparation for Improving Brain Development (Patent)

The present invention relates to a bioactive sweet whey protein concentrate or composition for increasing e.g. cognitive functions particularly in young mammals such as...

Food Stabilising Composition Comprising Plant-Derived Inhibitors of Fatty Acid Oxidation (Patent)

The present invention relates to a food stabilising composition comprising at least one plant derived inhibitor of fatty acid oxidation, processes for providing such...

Lactobacillus Rhamnosus with Increased Diacetyl Production (Patent)

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain...

Coating Composition for Use as a Moisture Barrier Coating in Frozen Confection (Patent)

The present invention relates to a barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of...

Aroma Composition (Patent)

Suggested is an aroma composition comprising (a) hesperetin dihydrochalcone or a salt thereof, and (b) high fructose corn syrup (HFCS), providing a high degree...

Sweetness and Taste Improvement of Steviol Glycoside or Mogroside Sweeteners with Flavonids (Patent)

Compositions and consumables comprising certain sweeteners and at least one flavonoid of Formula I are provided herein, wherein the at least one sweetener is...

Glucosylated Steviol Glycoside As A Flavor Modifier (Patent)

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can...

Methods and Compositions for Consumables (Patent)

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle...

Multi-Flavored Beverage (Patent)

A beverage can include a beverage base and a flavor additive. The flavor additive can be heterogeneously mixed within the beverage base. The flavor...

Agglomerate Beverage Modifier Comprising Whole Grains, Method of Producing the Agglomerate and Milk-Based Beverage...

An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with...

Plant-Based Culinary Creme (Patent)

A plant-based culinary crème that includes water, fat, sweetener, plant-based protein, and a non-dairy milk powder. The plant-based culinary crème does not contain any...

Baked Chocolate Confectionery and Method for Manufacturing Baked Chocolate Confectionery (Patent)

Provided is a method for inhibiting the formation of oily stains in baking a chocolate, said stains being caused by the migration of oily...

Shelf-Stable Nitrogenous Organic Acid Compositions (Patent)

Disclosed is a method for making shelf-stable nitrogenous organic acid (e.g., creatine) ingredients for products such as nutritional bars, liquids, and/or powders.

Heat Stable Chocolate (Patent)

A heat stable chocolate is disclosed, the heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: triglycerides...

Enhanced Viscosity Oat Base and Fermented Oat Base Product (Patent)

A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking...

A Method of Producing Frozen Confection with Protein Agglomeration and Delayed Sucrose Addition (Patent)

The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from...

Method for Producing Preserved Dough By Way Of High-Pressure Treatment (Patent)

The invention relates to a method for producing a preserved dough and to the preserved dough. The doughs can contain several types of flour...

Nut Based Liquid Creamers and Method of Making Thereof (Patent)

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in...

Enhanced Viscosity Oat Base and Fermented Oat Base Product (Patent)

A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking...

Oral Energy Products Including Encapsulated Caffeine (Patent)

A composition for human consumption includes a base composition having a pH of about 2 to about 5 and encapsulated caffeine dispersed throughout at...

Use of Sodium Bisulfate in Shelf Stable Ready-To-Eat Combinations of Fruit, Vegetable, and/or High...

High quality, portable, convenient, nutritious, packaged food products are provided, as well as processes for preparing packaged food products. Packaged food products comprise wet...

Methods for Making Yerba Mate Extract Composition (Patent)

Methods are described herein for making a composition comprising at least one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids, and salts thereof.

Soft Baked Products with High Levels of Slowly Digestible Starch (Patent)

A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch...

White Chocolate-Like Food Containing Highly Unsaturated Fatty Acid (Patent)

The present invention relates to a white chocolate-like food containing a highly unsaturated fatty acid-containing oil or fat, and addresses the problem of providing...

Jerky-Containing Food Product (Patent)

A dried meat-containing shaped food product, the food product comprising: dry ingredients at an amount in the range of about 60 wt% to about...

An Alternative Dairy Product Comprising Vegetable Oil and A Method of Producing the Same...

The present invention concerns a method for production of an alternative dairy product, using vegetable oil to substitute at least part of the dairy...

Natural Creamer with High Tolerance to Acidity and Minerals in Beverage (Patent)

Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and...

Non-Dairy Fermented Food Product (Patent)

The present disclosure relates to non-dairy fermented food products and methods of making non-dairy fermented food products. In particular, methods are disclosed for making...

Infant Food Product (Patent)

The present invention relates to a fat composition comprising at least one palm oil and/or palm oil based material and the palm oil and/or...

New Lactobacillus Plantarum Strain Imparting High Thickness and/or High Ropiness and/or High Mouth Thickness...

The application is directed to a Lactobacillus plantarum strain, having the ability to generate a fermented milk presenting a high thickness and/or a high...

A Device for Screening Age and Adulteration in Milk (Patent)

The present invention provides a device for screening age and adulteration in milk. It facilitates the screening of age and adulteration in milk at...

Method of Preparation of Dairy Products by the Addition of Fresh and Dried Fruit...

The invention relates to a process for manufacturing dairy products such as yoghurt, milk and yoghurt beverages, whey cheeses and spread cheeses to which...

Whipped Ice Cream Mix (Patent)

System and methods concerning easy preparation of frozen food treats and in particular, frozen food treats that are molded into desirable and fun shapes....

Caffeine Production Method (Patent)

The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic...

A Biodegradable Single-Serve Beverage Cartridge (Patent)

A single-serve coffee cartridge is configured for use in a coffee brewing machine. The cartridge is both biodegradable and compostable. The cartridge comprises a...

Method for Producing a Cup for a Capsule for Infused or Soluble Beverages, and...

A method for producing a cup (2) for a capsule (1) for the preparation of infused or soluble beverages, comprising the steps of: -...

Composition Comprising Vegetable Oil and Apple Cider Vinegar (Patent)

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in...

Colorless Transparent Beverage Containing Potassium (Patent)

The purpose of the present invention is to reduce the harsh taste due to the potassium in a colorless transparent beverage that contains potassium....

Potato Dough (Patent)

The present invention relates to a dry mix for the preparation of a potato-based dough or batter, comprising dehydrated potato, starch, protein and optionally...

Snack Product in a Shell Structure and Manufacturing Method Thereof (Patent)

The invention relates to a snack food product comprising a thin shell (10) surrounding an inner chamber (12) and baked from dough (16). The...

Natural Cocoa Alternative and Methods of Producing Same (Patent)

A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can...

Infant Formula Having Decreased Protein Content (Patent)

Provided are nutritional compositions having a decreased protein content. Further disclosed are nutritional composition having a protein or protein equivalent source that includes intact...

Steviol Glycoside Solubility Enhancers (Patent)

A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a...

Improvement of Red Beet Pigment Composition (Patent)

A method for obtaining a betalain pigment composition from red beet plants comprising pre-harvest foliar spraying of an ethylene-generating compound and the use of...

Egg Snack and Process for Its Production (Patent)

The invention relates to a process for preparing a whole, intact egg based semi-finished product, comprising the following steps: a) subjecting a raw or...

Composition for Preparing Candy Jelly (Patent)

The invention relates to the confectionery industry, in particular to the production of candy jelly based on natural products. A composition for producing candy...

Shelf-Stable Egg-Based Product and Methods and Systems for Making Thereof (Patent)

A method for manufacturing a shelf-stable food product is provided. The method may include providing an egg base, providing a hydrocolloid set, providing a...

Process and Formulation of Powdered Sweet Lime Fruit Juice with Enhanced Real Fruit Content...

The invention discloses formulation of powdered sweet lime fruit juice with enhanced real fruit content and stability. The invention also discloses process for preparation...

Herbal Tea Compositions for Babies (Patent)

Herbal tea compositions that, when consumed as a beverage by babies, eases common baby digestive discomforts and helps babies to sleep and feel better....

New Foaming Composition (Patent)

A powdered foaming composition for beverages comprising fat, carbohydrates, protein, and an emulsifier.

Energy Drink Composition (Patent)

An energy drink composition. The composition comprising a caffeine and an herbal additive comprising liquid, at least one amino acid, a bioactive nutrient additive,...

Sweetener Containing Enzyme-Treated Stevia Composition and Having Improved Sweetness

The present invention relates to a sweetener containing an enzyme-treated stevia composition and having improved sweetness, the sweetener being characterized by containing 90 wt%...

Riboflavinase Enzymes and Their Use to Prevent Off Flavor in Brewing

The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based...

Bean Product and Processing Process for Beverage of Bean Product (Patent)

A bean product and a processing process for a beverage of the bean product. Black beans, soybeans, and red beans are used as raw...

Chewy Confectionery Product (Patent)

The present disclosure is directed to chewy confectionery products. More specifically, the present disclosure is directed to uncoated chewy confectionery products comprising starch as...

Processes for the Isolation of a Cannabinoid Extract and Product from Cannabis Plant Material...

The present invention relates to processes for obtaining a cannabinoid extract and product from Cannabis plant material. This way cannabinoids can be isolated in...

Solvent Free Process for Extraction of Cholesterol from Milk Fat (Patent)

The present invention discloses solvent free process for extracting cholesterol free of impurities from milk fat. The so isolated cholesterol is useful for the...

Butter Substitute (Patent)

The invention relates to a method for preparing a food composition comprising dairy fat and casein, comprising subjecting a suspension of the oil-in-water type...

Ambient Drinkable Fermented Dairy Product (Patent)

The invention relates to an ambient-stable drinkable fermented dairy product comprising a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl...

Process For Purifying Sialylated Oligosaccharides (Patent)

Disclosed is a method for purifying sialylated oligosaccharides from a fermentation broth, cell-lysate or biocatalytic reaction mixture for obtaining high amounts of desired sialylated...

Functional Soy Whey Beverage Having Refreshing Flavor and Manufacturing Method Thereof (Patent)

A functional soy whey beverage having a refreshing flavor and a manufacturing method thereof are provided. The method comprises: selecting fresh fermented soybean yellow...

Food Compositions Containing Reduced-Flavor Cocoa Product as Bulk Filler (Patent)

A method of forming a food product includes substituting a pre-determined amount of added sugar of the food product with a bulk filler including...

Gluten Free Bread Product with an Improved Texture (Patent)

A gluten free bread product with an improved texture that is prepared using a modified starch and a gluten free flour blend, as well...

Methods and Compositions for Improving the Taste of Diet Cola Sodas and Other Beverages...

An improved diet cola beverage comprises ethyl benzoate (and/or methyl benzoate, propyl benzoate or benzyl benzoate). An improved diet cola beverage comprises an extract...

Bioactive Dairy Products and Processes for Their Manufacture (Patent)

The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and...

Improving the Taste of Consumables (Patent)

This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar...

Streptococcus Thermophilus (ST) Cell to Make e.g. Mozzarella Cheese (Patent)

Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.

Sugar-free Edible Vessel (Patent)

The present disclosure relates to low-sugar, and preferably sugar-free, edible and/or biodegradable materials, and to edible and/or biodegradable vessels for holding foods and liquids...

Stabilized Vegetable Whipping Cream (Patent)

A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent...

Method for Reducing 2-Mercapto-3-Methyl-1-Butanol in Fermented Beer-like Effervescent Beverage (Patent)

The present invention pertains to a method for reducing the content of 2-mercapto-3-methyl-1-butanol (2M3MB), which is a major causative substance of the generation of...

Decolored Tea Extract, and Method For Producing Same (Patent)

To provide: a tea extract which can impart a tea leaf-derived flavor, particularly a tea leaf-derived taste, to a beverage such as so-called...

Pasteurizer (Patent)

This invention relates to a pasteurizer. In particular, but not exclusively, the invention relates to a pasteurizer which is also suitable for use in...

Process For Producing a Mesophilic Fermented Milk Product (Patent)

The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic...

Synthetic Nutritional Compositions Tailored for Infants of Specific Ages, and Nutritional Systems Comprising Them...

Synthetic nutritional compositions tailored for infants of specific ages comprising gamma tocopherol in concentrations reflecting those found in human milk produced for infants at...

Food Products Sweetened with Non-Absorbable Carbohydrates for Low-Carb Dieting (Patent)

A sweetened food product that functions to rehabilitate a person's indigenous gut bacteria comprises by percentage weight: 20-40% a composition of at least two...

Preventing Physical Instability of Heat Treated Dairy Based Products (Patent)

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided,...

Method of Making Value Added Egg Products (Patent)

Formed, ready-to-cook or ready-to-eat egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient so that the...

Nutritional Formulations Such as a Yoghurt, Cream, Cream Dessert or Frozen Dessert, Comprising a...

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese...

Nonsweet Beverage (Patent)

The present invention addresses the problem of providing a nonsweet beverage that has a reduced or no bitter taste, a reduced sour taste, and...

Processes Food Products and Methods for Their Preparation (Patent)

The present invention provides a solid processed food product that is ready to be consumed having a high deformation or melting temperature and processes...

Ready-to-Drink Coffee Beverages and Method of Making Thereof (Patent)

Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein...

Process For Making a Multiphase Jellified Beverage Composition (Patent)

A process produces a water, juice, and/or milk-based ready-to-drink jellified product including at least two separate homogeneous gel masses, and adjacent separate gel masses...

Methods and Compositions for Consumables (Patent)

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of...

Enhanced Viscosity Oat Base and Fermented Oat Base Product (Patent)

A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking...

Formula for a Food Decorating Paint for Application on the Surface of Food Objects

The embodied invention is a ready to mix instant formula that is used for application on a food surface for the purpose of decoration....

Meat-like Food Products (Patent)

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes...

Molded Food Product and Method for Producing Same (Patent)

A molded food product which has an excellent shape retention property as well as causes little scorch of the ingredient, particularly carbonization of carbohydrates...

Fermented Pizza Dough Snacks (Patent)

A pizza dough capable of being fermented in 30-60 minutes, allowing for the mass production of pizza dough snacks, is disclosed. The dough comprises...

Cooling Formulations (Patent)

The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain,...

Recipe and Method for Producing a Beverage Based on Coffee with Milk

The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water,...

Lactic Acid Bacteria-Fermented Soybean Foodstuff, and Lactic Acid Bacteria for Lactic Acid Bacteria-Fermented Soybean...

Provided are a lactic acid bacterium for a lactic acid bacterium-fermented soybean foodstuff, which takes a short fermentation time even when applied to a...

Manufacture of Iced Coffee Beverages (Patent)

The method and apparatus is provided for making an alcoholic coffee beverage with a look and taste similar to iced coffees with dairy additives....

Yogurt Crisp and Method for Making Same (Patent)

A significant amount of yogurt product is used to form a viscoelastic dough capable of being sheeted and cut, without sticking to equipment, and...

Whey Protein Based Liquid Nutritional Composition (Patent)

Whey protein based liquid nutritional compositions are provided. The liquid nutritional compositions include at least 7% by weight protein and all of the protein...

Extruded Starch-Based Ready-to-Eat Snack and Methods of Making

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

Cheese Products with Added Modified Pyrodextrins

Cheese products comprising less than 10 wt % modified pyrodextrin are disclosed. The cheese products with added modified pyrodextrin have similar melt, firmness, and stretch characteristics as compared to a cheese product without added modified pyrodextrin.

PH Adjusted Pulse Protein Product (Patent)

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble...

Cheese Products with Added Modified Pyrodextrins (Patent)

Cheese products comprising less than 10 wt % modified pyrodextrin are disclosed. The cheese products with added modified pyrodextrin have similar melt, firmness, and...

Yogurt Production Method (Patent)

The present invention aims to provide a production method of low-fat and low-protein yogurt with smooth taste, suppressed syneresis and superior shape retainability, including...

Flavoured Milk Product (Patent)

The invention provides a method for producing a flavoured milk product, the method comprising the steps of: (a) providing milk source; (b) fermenting the...

Yogurt Production Method

The present invention aims to provide a production method of low-fat and low-protein yogurt with smooth taste, suppressed syneresis and superior shape retainability, including adding protein glutaminase and starch to raw milk.

Extruded Starch-Based Ready-to-Eat Snack and Methods of Making

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70 %. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams

Improved Sweetener

A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is...