Abstract: The invention relates to a method of producing an onion flavour composition, said method comprising: providing onion component selected from fresh onion, dehydrated onion and combinations thereof; providing onion juice concentrate having a dry matter content of 40-95 wt. %; mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix; subjecting the onion mix to a heat treatment at a temperature of more than 100° C. for at least 5 minutes; and drying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment. This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.

Abstract: The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.

Abstract: A method for reducing, in an individual, the desire to eat a meal or a snack in between meals, by consuming by said individual, in between meals or as an adjunct to a meal, a portion of at least 50 ml and less than 150 ml, of a pourable or spoonable edible aerated composition having an overrun of at least 100%, which aerated composition contains less than 50 kcal/portion.

Abstract: Extracts of Hoodia plant containing steroidal glycosides which have improved flavor, by virtue of reduced levels of discovered negative flavor compounds. Food compositions containing steroidal glycosides with reduced amounts of discovered negative flavor components are also included.

Abstract: A food product comprising a source of at least one metal ion selected from Fe and Cu ions and an ascorbic acid derivative substituted in the 2-position, wherein the molar ratio of the metal ion or metal ions in the source of metal ions to the ascorbic acid derivative is from 1:0.5 to 1:15.

Abstract: There is provided an edible product having an immunostimulating effect, said product comprising immunostimulating polysaccharides obtainable from plants of the Asclepiadoideae subfamily. Also provided is a process for preparing such an edible product and a composition comprising from 0.0001 to 25% by weight of polysaccharides having an immunostimulating effect.

Abstract: Extracts of Hoodia plant containing steroidal glycosides which have improved flavor, by virtue of reduced levels of discovered negative flavor compounds. Food compositions containing steroidal glycosides with reduced amounts of discovered negative flavor components are also included.

Abstract: Oil compositions containing Hoodia plant extract dissolved in medium chain tri-acyl-glycerides. Edible emulsions comprising the inventive oil compositions are also disclosed.

Abstract: A composite food product comprising fibers in a pack is provided. The pack includes at least 35 grams of the food product. The food product comprises 5-95 wt % of moisture and 95-5 wt % of dry matter and fibrous plant material derived from plants of the Asclepiadaceae family in an amount sufficient to provide 1.0-40 wt % of fibers calculated on the dry matter of the food product. The food product can be prepared by (a) combining ingredients to be included in the food product including comminuted dried fibrous plant material, to obtain a product composition, (b) subjecting the product composition to treatment to obtain the desired product format, and (c) packing the food product in a pack.

Abstract: An inherently nourishing edible appetite suppressant product comprising a steroidal glycoside, preferably obtainable from plants of the Asclepiadaceae family, the product being in the unit serving, having a weight of from 20 to 600 grams, and having the energy density of from 1.6 to 23 kilojoules per gram of product. A dietary regimen is also disclosed.