Method for The Production of a Room-Temperature Acidic Beverage Containing Sporic Bacillus Coagulans (Patent)

The present invention discloses a method for the production of a room-temperature acidic beverage containing sporic Bacillus coagulans, which comprises the following steps: an...

Method for Processing Fat-Based Flavour Concentrate (Patent)

The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from...

Effervescent Coffee Beverage (Patent)

A coffee product is produced in the form of an effervescent tablet, typically in the shape of roasted coffee beans. The end-product, once the...

Plant-Based Egg Substitute and Method of Manufacture (Patent)

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the...

Method for Producing Rice Flour Bread and Dough Thereof (Patent)

An object of the present invention is to provide a method of producing rice flour bread having food texture equal to or better than...

Plant-Based Egg Substitute and Method of Manufacture (Patent)

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the...

Creamers Compositions (Patent)

The present invention relates to a liquid and powder creamer composition comprising ultra-high oleic oils with an oleic acid content from 85 to 97%...

Organic Compounds (Patent)

Disclosed is a method of suppressing off-notes of non-animal derived proteins contained in consumables. More particular, the present disclosure relates to the use of...

Food Ingredients From Stevia Rebaudiana (Patent)

Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages,...

Effervescent Beverages That Fluoresce Under Ultraviolet Light and Methods of Producing Same (Patent)

Provided herein is an effervescent beer containing 0.005-0.17 mg/ml riboflavin such that the beer fluoresces upon exposure to light having an emission spectrum of...

Coffee Fruit Compositions and Methods of Production (Patent)

Compositions comprising a natural, non-ingestible processed coffee fruit material, optionally flavored with natural ingredients, and in a form that may be placed in the...

Compositions from Cacao Pericarp and Methods of Producing and Using Them (Patent)

Cacao pod pericarp (CP) is used to produce a food ingredient, or flour, using convective-heat or freeze-drying and/or microwave drying methods. The observed physical...

Dairy Compositions and Method of Making (Patent)

The invention relates to a method of separating components from milk, and the apparatus used therefor. The invention also relates to compositions prepared from...

Production Method for Low-Acid Fermented Milk (Patent)

To effectively suppress pH decrease during the second half of a fermentation process. This low-acid fermented milk production method comprises a step for obtaining...

Method for Producing Cooked Egg Product Having Irregular Shaped Egg Curds (Patent)

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly...

Sweetener and Flavor Compositions, Methods of Making and Methods of Use Thereof (Patent)

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor...

A Frozen Confectionery Product (Patent)

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

Edible Ink Formulations Including Calcium Carbonate (Patent)

Alcohol-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white...

Creamer (Patent)

A creamer composition wherein 0.1 to 15 wt% of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid.

A Binder for a Seed and Nut Snack and a Method of Making the...

A food binding agent and a food product comprising the food binding agent and at least one seed, a cereal or a grain.

Stevia Composition (Patent)

Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be...

Confectionery Product (Patent)

A composite structure comprising a hollow shell and a filling placed therein. The shell is made of an edible chocolate-based material that may be,...

Steviol Glycosides with Improved Solubilities, Taste Profiles and Flavoring Effects (Patent)

A steviol glycoside composition comprises one or more steviol glycosides, one or more salts, and one or more non-steviol glycoside sweeteners. The steviol glycoside...

Heat Stable Milk Protein Product and Method for Its Manufacturing (Patent)

The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can...

Electrolyte-Enhanced Sweetener and Consumable Products Obtained (Patent)

The present invention relates to compositions and methods that utilize dietary electrolyte salts to improve the flavor of high-potency sweeteners and to enhance the...

Frozen Confection Product Comprising a Frozen Confection Sauce Composition (Patent)

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to...

Aqueous Starch-Containing Compositions for Coating Food Products (Product)

The present disclosure relates to aqueous compositions for coating food products such as French fries, comprising a hydroxypropylated, cross-linked tapioca starch which is a...

Probiotic Fermented Whey Based Beverage, And Method for Producing Same (Products)

The present invention discloses a novel probiotic fermented beverage based on whey, comprising whey and a high probiotic microorganism concentration in the range of...

Fermented Milk Ingredient (Patent)

The present invention relates to a novel fermented milk ingredient, the method of preparing said and the use of it in the preparation of...

Hydrolyzed Pea Protein-Based Nutrient Composition (Patent)

The present invention discloses a nutritional composition and method of using and making the nutritional composition. The nutritional composition is a hydrolyzed pea protein...

Sweetener and Flavour Compositions, Methods of Making and Methods of Use Thereof (Patent)

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor...

Food Composition Comprising Dairy Fat Suitable for Whipping or Foaming and Whipped or Foamed...

The invention relates to a food composition comprising dairy fat – which food composition is whipped or foamed or which food composition is, optionally...

Oil and Fat Substitutes (Patents)

A plant-based soluble dietary fiber formulation can be used as an oil and fat substitute. It can be a fluid or solid (frozen or...

Process for Producing a 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 comprising at...

Steviol Glycoside Compositions for Oral Ingestion or Use (Patent)

The present disclosure relates to compositions including steviol glycosides. The present disclosure also relates to sweetener compositions and sweetened compositions including steviol glycosides, and...

Mixtures with Stabilising Properties (Patent)

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or...

Methods and Compositions for Plant-Based Breakfast Bowls (Patent)

Frozen plant-based breakfast bowl products and associated precursor compositions provide a healthy, nutritious, and tasty breakfast or snack. The products and compositions are made...

Sweetener and Flavor Compositions, Methods of Making and Methods of Use Thereof (Patent)

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor...

Multilayer Food Product (Patent)

A chilled multilayer food product is disclosed. The chilled multilayer food product (1) comprises a first layer (2), a second layer (4) and a...

Food Ingredients from Stevia Rebaudiana (Patent)

The invention relates to a process for producing food ingredients from Stevia rebaudiana plant and their use in food products, beverages and other consumables....

Taste Modulator Composition, Beverage and Flavoring Composition Thereof (Patent)

In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions...

Sterilised, Long-Life, Acidic, Dessert-Type Nutritional Composition with High Protein Content (Patent)

The present invention relates to a sterilised, long-life, acidic, dessert-type nutritional composition with a high protein content and sensory characteristics similar to those of...

A Method of Producing a Dairy Concentrate with Free Divalent Cations Protein Aggregation (Patent)

The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey...

Method for Producing a Dairy Product and System for Packaging the Same (Patent)

The present invention relates to a method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method therefor which is...

N-Acylated Methionine Sulfoxides as Food Flavouring Compounds (Patent)

A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 2 to 18 carbon...

Ready-To-Drink Plant Protein Beverage Product and Methods for Making Same (Patent)

Ready-to-drink beverages comprise a significant amount of complete protein per 8 fluid-ounce serving, the proteins derived from a plant protein blend comprising a legume...

Steviol Glycoside Compositions for Oral Ingestion or Use (Patent)

Compositions and uses for steviol glycoside compounds having four glucopyranose residues attached via the number 13 carbon (C13) of the steviol moiety and a...

Packaged Ambient Dairy Beverage (Patent)

A packaged product consisting essentially of an aseptic dairy beverage in a closed container is disclosed. The beverage may be foamed by shaking, to...

Sterilised, Long-Life, Acidic, Dessert-Type Nutritional Composition with High Protein Content (Patent)

The present invention relates to a sterilised, long-life, acidic, dessert-type nutritional composition with a high protein content and sensory characteristics similar to those of...

Flavor-Enhanced Beverage Product and Method of Enhancing the Flavor Thereof (Patent)

A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic...

Drinking Straws Made from Food Grade Ingredients (Patent)

Drinking straws made from food grade ingredients : primarily rice flour, but also including tapioca starch, wheat flour, salt and either left white/natural or...

Oligosaccharide Compositions for Use as Food Ingredients and Methods of Producing Thereof (Patent)

Described herein are food ingredients made up of oligosaccharide compositions, and methods of producing such food ingredients, as well as methods of using such...

Soft Chocolate (Patent)

The present invention addresses the problem of providing a soft chocolate that exhibits plasticity or fluidity at normal temperature even when included in a...

Methods for Purifying Steviol Glycosides and Uses of The Same (Patent)

Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving...

Method for Preparing an Iced Tea or Coffee Beverage (Patent)

The present invention provides a method for preparing an ice-containing tea or coffee beverage, the method comprising: (i) providing a beverage liquor containing soluble...

Non-Browning Lactose-Free Milk Powder and Methods of Making Same (Patent)

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy...

Liquid Coconut-Based Coffee Creamer and Method of Making the Same (Patent)

The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum...

Natural Encapsulation Flavour Products (Patent)

Natural encapsulation flavor products. Substantially natural particulate extrusion encapsulated flavor products are described including a flavor encapsulate, encapsulated in a natural glassy matrix, where...

Food Protecting Composition for Meat, Meat Products and Dairy Products (Patent)

The invention is a food protecting composition for meat, meat products and dairy products. The composition having a pH of between 5.5-7.5 formed as...

Sweeteners and Methods of Production Thereof (Patent)

The present invention relates to high intensity sweetener glycosides which have been modified using a glycosyltransferase so as to reduce off-flavours. The invention also...

Method for Manufacturing Modified Gluten (Patent)

The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for...

Low Carbohydrate High Protein Pizza Base (Patent)

The subject invention provides unique and novel LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE. In the first embodiment, said LOW CARBOHYDRATE HIGH PROTEIN PIZZA BASE...

Process for Producing an Ice-Cream Base (Patent)

A process is described for producing an ice-cream base, either an ice-cream or fruit sorbet or a cream ice-cream, comprising the steps of: preparing...

Method for Producing A Chewing Gum Composition with No-Bake Chewing Gum (Patent)

The present invention concerns a method for producing a chewing gum composition containing a fat-free and gelatin-free chewing gum, comprising the following steps: 1)...

Beverage Supplement and Method for Making the Same (Patent)

A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition...

Starch-Based Texturizers for Low Protein Yogurt, Yoghurt Composition and Method of Making the Yoghurt...

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a...

Gluten Free Pasta and Pasta-Like Products and Usage of Such (Patent)

The present disclosure relates to a unique combination of pulse (i.e., non-soybean, non-peanut legumes) ingredients that create versatile gluten free pasta and pasta-like products...

Flavor And Consumable Compositions (Patent)

A flavor composition based on edible insect-derived material is provided. The flavor composition includes an edible insect protein or fat. Consumable compositions containing a...

Non-Hydrogenated Fat Composition, Use and Process (Patent)

A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32%...

Confectionery Production (Patent)

The invention provides a sugar composition for use in the manufacture of foodstuffs, said composition comprising a suspension of a fine sugar having a...

Process for Preparing A Particulate Dairy Composition and A Particulate Dairy Composition So Obtained...

The invention relates to a process for preparing a particulate dairy composition, comprising the steps of: - combining condensed skimmed milk, sucrose, milk cream...

Flavour Generation in Food (Patent)

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using...

Microalgal Flour Granules and Process for Preparation Thereof (Patent)

The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.

Snack Bars and Methods of Making (Patents)

Snack bars incorporating a prebiotic, probiotic and natural fibers, and methods of making such snack bars are described herein. The snack bar may incorporate...

Sweetener Compositions and Foods, Beverages, and Consumable Products Made Thereof (Patents)

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof,...

Confectionery Products with Intense Initial Cooling and Extended Stability at a High Humidity Environment...

The present disclosure is directed to confectionery products, such as compressed mint tablets, that comprise menthol and eucalyptol. In certain embodiments, the menthol is...

Confectionery Dough, Confection, Confectionery Composition, And Production Methods For Confectionery Dough, Confection, And Confectionery...

The present invention provides a confectionery dough that contains substantially no wheat, milk, egg, or soy bean and that does not contain any allergens...

Method for The Demineralisation of Whey and Whey Thus Obtained (Patent)

The invention relates to the field of dairy products and particularly relates to a method for the demineralisation of whey. The method according to...

Non-Dairy Vegetable-Based Soluble Yogurt Powder (Patent)

The present invention relates to a non-dairy vegetable-based yogurt preparation kit as well as methods for producing this. The invention further provides product derived...

Organoleptically Enhanced Mixture for Baked Goods with Novel Properties (Patent)

A novel, multistep method of creating an organoleptically enhanced mixture for baked goods with novel properties, particularly cookies, featuring small amounts of flavoring and...

Sweetener Containing Enzymatically Modified Stevia Composition Having Improved Sweetness Quality (Patent)

This invention relates to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, including 90 wt % or more of steviol...

Flavour Generation in Food (Patent)

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using...

High-Protein Food Additives (Patent)

Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options...

Starch-Based Texturizers for Low Protein Yogurt (Patent)

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a...

Gluten Free and Grain Free Compositions of Flour and Methods of Making Same (Patent)

Flour compositions that are free of gluten, grain, eggs and dairy are disclosed using a macronutrient level process and choosing gluten free and grain...

Production of Spice Plant Part Particles (Patent)

The invention pertains to the field of food aromatization and relates to dried fermented spice plant part particles, to a method for producing the...

A Method of Producing Sweetened Uf Suzme White Cheese and Sweetened Uf Suzme White...

The invention relates to a method of producing a UF suzme white cheese, comprising the steps of a) adding the starter culture and coagulant...

An Okara-Based Beverage (Patent)

The invention relates to an okara-based beverage comprising probiotics, soluble dietary fibre, free isoflavones and esters, wherein the probiotics comprise probiotic bacteria and probiotic...

High-Purity Steviol Glycosides (Patent)

Methods of preparing highly purified steviol glycosides, particularly steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside A, steviolbioside B, rubusoside, stevioside, stevioside A (rebaudioside KA), stevioside B,...

Chocolate Composition Having Improved Processability, And Preparation Method Therefor (Patent)

The present invention relates to chocolate containing allulose, and a preparation method therefor and, more specifically, provides: a chocolate composition, which reduces sugars to...

Stabilization of Carrageenan Free Chocolate Milk (Patent)

Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk...

Roast and Ground Coffee Powder and Methods of Making Thereof (Patent)

The present invention relates to a dried roast and ground coffee product allowing to prepare a cold brew coffee beverage in 5 minutes without...

Compositions Comprising Natural Sweetener Combinations and Food and Beverage Products Comprising Same (Patent)

Provided herein are natural sweetener combinations for use in the manufacture of ingestible products, typically foods and beverages, wherein the natural sweetener combinations comprise...

Protein Food Bar (Patent)

Provided herein is a protein food product containing protein that optionally includes collagen protein, peptides and/or one or more amino acids or derivatives thereof,...

Yolkless Hard Boiled Egg Product (Patent)

The present disclosure provides a pre-cooked egg product; a yolkless egg-white food product. The pre-cooked egg product is a natural egg-white food product cooked...

Stabilization of Carrageenan Free Chocolate Milk (Patent)

Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk...

Pearlescent Pigment Compositions and Methods for Making and Using the Same (Patent)

A method of imparting pearlescence to a food product that includes applying a ready-to-use dispersion to a food product using confectionary panning, where the...

Flavour Composition (Patent)

A method of preparing a flavour composition is disclosed. A bran slurry is provided first. The bran slurry is heat-treated at a temperature of...

Brown Butter and Systems and Methods for the Continuous Production Thereof (Patent)

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring...

Process for The Production Of A Base For Ragu’ Or Stuffings (Patent)

A process for the production of a base for ragù or stuffings, comprising minced meat and vegetables, comprising a step a) of subjecting minced...

Liquid Single Serving Composition with a Dairy Component, Cereals and Fruits (Patent)

The present invention relates to a liquid single serving composition comprising a cereal component, a dairy component, a fruit component and an additional soluble...

Rebaudioside E and Food Products Sweetened With Rebaudioside E (Patent)

The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm...

Aqueous Composition Containing Salt, Acetic Acid, and Sugars (Patent)

The present invention provides an aqueous composition containing salt, acetic acid, and sugars which can be used as a sauce or a seasoning. The...

Chocolate Composition Having Improved Processability, And Preparation Method Therefor (Patent)

The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of...

Method for Preparing High Solubility Pea Protein Composition and Product Prepared Using the Same...

The present invention relates to the field of processing pea protein compositions. The present invention particularly relates to a method for preparing a high...

Chocolate Compositions Containing Ethylcellulose (Patent)

A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably...

Low-Calorie Frozen Confection (Patent)

A low-calorie, high-protein frozen confectionery product. The product may be ice cream comprising ultrafiltered milk and rebaudioside M. The ice cream comprises about 7...

Method for The Manufacture of a Cream Cheese (Patent)

The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the...

Heat Stable Fresh Cheese (Patent)

The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an...

Infant Formula for Cow’s Milk Protein Allergic Infants (Patent)

An infant formula comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein.

Natural and Nutritional Colorant for Food and Beverage, Method and Composition (Patent)

The present invention describes methods and compositions to add natural color and nutrients to food and beverage products, using the seed pulp (aril) of...

Method for the Manufacture of a Cream Cheese (Patent)

The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii)...

Edible Product Comprising Plant Oils or Creams and Cooked Legumes (Patent)

The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types...

Compositions for Retarding Rancidity in Oil-Based Food Sauces and Dressings (Patents)

Rate of rancid flavor development in oil-based sauces and dressings can be slowed down by addition of a mixture containing sequestering agents for dissolved...

Gluten-Free Foods Containing Microalgae (Patent)

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free...

Flavor Composition and Edible Compositions Containing Same (Patent)

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of...

Pasteurised Shelf Stable Batter (Patent)

The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.

Fried Dough Products (Patent)

The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).

Gluten-Free Foods Containing Microalgae (Patent)

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free...

Buffered Vinegar Products with Reduced Color, Odor, and Flavor and Methods of Producing the...

Embodiments of the present invention provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same.

Chocolate Seeds and Chocolate Comprising a Milk Fat Fraction (Patent)

The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position...

Edible Fiber (Patent)

The invention provides an edible fiber comprising a biopolymer and a plasticiser; wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to...

Confectionery Compositions Containing Stevia Leaves (Patent)

Confectionery compositions which comprise stevia leaves for use in confectionery products are disclosed. In certain non-limiting embodiments of the disclosed formulations, the confectionery composition...

Dairy-Based Meat Substitute and Methods of Producing the Same (Patent)

Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or...

Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials (Patent)

Enzymatically-treated pomace providing fiber for achieving a health benefit. Consumption, within a 24-hour period, of at least 5 grams of fiber from enzymatically-treated pomace...

Low-Sugar Carbonated Beverage (Patent)

Low-sugar carbonated beverages are disclosed herein. The beverages can include carbonated water, monk fruit product, and a caloric sweetener, such as sucrose or honey....

Composition and Method of Making of Plant-Based, Gluten-Free, Shelf-Stable Dough (Patent)

The present disclosure is directed to compositions and methods of preparing a shelf-stable, plant-based, gluten-free dough (e.g., cookie dough) that can be stored in...

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...