Abstract: Production of heterologous protein by fungal cells is good when the feeding medium comprises a carbon source comprising 50 to 100 wt % of ethanol and an inducer.

Abstract: A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which—2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,—25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,—1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,—at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions. Such fat phase can be obtained by incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt.

Abstract: Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures of triglycerides are preferably obtained via interesterification.

Abstract: A new, readily manufactured display tray having at least 5 sides, and preferably at least 8 sides, a blank therefor and processes for making and erecting the blank. The tray of the invention enjoys the sometime reported benefits of trays having numerous corners yet is more readily manufactured than the typical 8-sided cases disclosed in the prior art. In addition, the tray of the invention requires less corrugated board or other packaging material than the typical prior art 8-sided case.

Abstract: A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (post-) compaction step using a screw extruder or a (piston) compactor; The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved recrystallization properties in combination with a good texture. In particular it has been found that the texture of frozen food products containing antifreeze peptides can markedly be improved by carefully controlling its production method.

Abstract: The invention relates to a frozen ice confection comprising ice granules, wherein the confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides a pre-mix for the preparation of the ice confection.

Abstract: An antibody, or fragment thereof, capable of binding specifically to one or more human dietary enzymes, said antibody or fragment thereof comprising a heavy chain variable domain derived from an immunoglobulin naturally devoid of light chains, or a functional equivalent thereof.

Abstract: The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption.

Abstract: Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a thickener, in addition to water as continuous phase, which creams display a Stevens value at 5° C. (S5) of more than 100 gram, while the fat blend comprises vegetable fat(s) and 5 to 75 wt % of dairy fat and which fat blend displays a solid fat index (NMR-Pulse on stabilised fat) at 5° C. (N5) and at 15° C. (N15) such that the ratio between N15 and N5 (i.e. N15/N5) is less than 0.60.

Abstract: The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient temperature of more than 6 months. A method of preparing the emissions is also provided.

Abstract: Use of a polypeptide or protein with amino acid sequence corresponding substantially to AFP-type III HPLC 12 as additive in a product for improvement of said product, said improvement residing in improved properties of modification of ice crystal growth processes influencing size and shape characteristics of ice in particular in regrowth thereby e.g. minimising potential freezing damage e.g. by preventing or inhibiting ice recrystallisation of the product upon freezing, said use occurring in a manner known per se for anti freeze peptides to obtain higher specific modification activity in particular antifreeze activity than obtainable with the same amount of Winter Flounder AFP.