Abstract: Plant-based yogurt products having a high protein content without the unpleasant taste associated with a high protein contact from the plant-based protein source are disclosed herein. Particularly disclosed are plant-based yogurt products including macadamia nut butter to mask the unpleasant taste of pea protein powder used in the yogurt products to provide high protein content.

Abstract: Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

Abstract: A system and methods of isolating probiotics and adding probiotics into matrices are disclosed, comprising: (a) selecting and preparing a food source by a predetermined quality guideline; (b) obtaining probiotics from the food source using a multi-purpose apparatus operable to function as either a centrifugal machine, a food mixer, and a fermentator; (c) screen testing the probiotics for viability and performances; (d) if the probiotics meet predetermined requirements for viability and performance standards, then record the predetermined quality guideline of said food source and parametric settings of said multi-purposed apparatus into a database for said food source; and (e) otherwise, repeating steps (a) to (c) until the probiotics meet the predetermined requirements for viability and performance standards.

Abstract: Lower calorie multiphase foodstuffs comprising oligosaccharides, or mixtures thereof, with a perceived sweetness to humans that is at least as sweet as a higher calorie foodstuff are provided herein.

Abstract: Disclosed is a Lactobacillus strain having a blood glucose lowering effect and an antioxidant effect, a culture medium of the strain, and a cell-free supernatant of the strain. Further, a composition for lowering a blood glucose level contains the same. A composition having an antioxidant ability contains the same. The Lactobacillus plantarum MG4229 strain according to the present disclosure has excellent blood glucose lowering activity and antioxidant activity, and has excellent acid tolerance, bile tolerance, auto-aggregation, and adhesion to epithelial cells, and thus is suitable for probiotics, and thus may be used in various ways as a composition for preventing or treating diabetes mellitus or a composition having antioxidant ability.

Abstract: The present invention relates to a system for providing nutritional balance based on pet health information, and more particularly, to a system for providing nutritional balance based on pet health information, which determines the amount of supply of a recipe in consideration of pet information, such as the kind, a growth stage, and an activity stage of a pet, and the amount of motion of a pet obtained from a sensor attached to a pet, thereby providing an optimum recipe and amount.

Abstract: The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.

Abstract: The present disclosure relates to novel Lactobacillus curvatus WIKIM55 isolated from kimchi, and a composition containing the same. The Lactobacillus curvatus WIKIM55 according to the present disclosure is a probiotic having activities of promoting hair growth and can be diversely applied for intestinal regulation and promotion of hair growth in humans or animals.

Abstract: Provided herein are methods for the production of high density cultures of algae as well as nutritional supplements from such cultures and the use of such cultures to produce therapeutic proteins.

Abstract: A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.

Abstract: Provided herein are fermented beverages comprising symbiotic microbial communities, and methods of production thereof.

Abstract: A novel co-fermented food product formed from oats and dairy is described herein. The co-fermented food product includes a grain ingredient, a dairy ingredient, and a bacterial culture. The novel co-fermented food product includes a set of metabolites derived from the co-fermentation of the oat ingredient and the dairy ingredient by the bacterial culture.

Abstract: The present invention relates to compositions comprising Lactobacillus plantarum 2830 (ECGC 13110402), or mutant strain or strains thereof, for use in the treatment or prevention of hypertension.

Abstract: The present invention discloses a selenium-enriched wheat whole bud seedling juice drink and a preparation method thereof. The selenium-enriched wheat whole-seedling juice drink comprises the following raw materials in parts by weight: 60-120 parts of selenium-enriched wheat whole bud seedlings, 0-50 parts of selenium-enriched wheat seedling leaves, 250-1000 parts of mineral water, and 5-15 parts of fresh ginger slices, wherein the selenium content of the selenium-enriched wheat whole bud seedlings is 0.15-0.25 mg/kg; and the selenium content of the selenium-enriched wheat whole bud seedling juice drink is 0.01-0.05 mg/L.

Abstract: A process prepares a beverage or beverage component. The process includes an enzymatic treatment of brewer's spent grain including addition of one or a combination of enzymes with alpha-amylase, gluco-amylase, cellulase, xylanase, protease and/or beta-glucanase activity and fermentation by a strain of lactic acid bacteria. The combination of enzymes and enzymatic treatment conditions is such that the lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains less than 2.5% w/w and preferably less than 0.5% w/w residual sugar or the lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains at least 2.5% w/w residual sugar.

Abstract: The present invention provides methods for making microalgal strains with improved properties relative to the strains from which they are derived. In illustrative embodiments, the methods are performed to produce microalgal strains adapted for use in the industrial production of microalgae-derived biomass products, including but not limited to triglycerides and fatty acids. Also provided are microalgal strains, which can be obtained using the methods described herein, as wells microalgal-derived biomass products, which can be produced from such microalgal strains.

Abstract: A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

Abstract: A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

Abstract: Provided is a particular form of natamycin that shows improved properties as a fungicide for use in agricultural applications. A preferred natamycin composition comprises a structuring agent and a surfactant. Said natamycin composition further comprises cellular matter from a natamycin-producing organism. The natamycin in a natamycin composition preferably has a surface area of less than 6 m2/g, and an average particle size of less than 6 micrometer. The invention further relates to methods, comprising contacting a plant or part thereof, a fungus, a fruit, a crop, a seed, and/or a soil with a natamycin composition of the invention.

Abstract: Provided herein are fermented beverages comprising symbiotic microbial communities, and methods of production thereof.

Abstract: A Bifidobacterium lactis BL-99 strain capable of enhancing immunity and the use thereof, which belongs to the technical field of microorganisms, is described. The Bifidobacterium lactis BL-99 provided by the present invention is deposited in China General Microbiological Culture Collection Center CGMCC on Apr. 26, 2018 with the deposit number CGMCC No. 15650. The bacteria have gastric acid resistance and intestinal fluid resistance, can significantly promote the growth of Bifidobacterium and Lactobacillus, significantly increase antibody-producing cells and half hemolysis value HC50, activate NK cell activity, and can be used to prepare foods for immunity enhancement. It also has the effects in preventing osteoporosis, increasing blood calcium and/or phosphorus ions, which has a wide range of application prospects.

Abstract: The presently disclosed subject matter relates to feed additive formulations for monogastric animal feed. Particularly, the disclosed formulations comprise an isolated xylanase enzyme and a B. licheniformis strain PWD-1. The feed additive formulations may further include B. amyloliquefaciens strain Ba-BPD1. The disclosed formulations are useful for addition to feeds for monogastric animals to synergistically improve the performance of the animals.

Abstract: A method of making a food flavoring product is described including adding a plant material to a water-oil carrier, forming a homogenous mixture of said plant material and water-oil carrier, placing the homogeneous mixture into a package, and subjecting the package to freeze-thaw cycling to separate the water and oil carriers containing said plant material into separate components. This results in a composition separated into individual water and oil components with enhanced color and flavor characteristics when dispensed from the package.

Abstract: Provided is a separated liquid seasoning in which deterioration of taste and flavor with the storage is suppressed. A separated liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) ?3 fatty acids derived from a fat or oil, in an amount of from 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 40 ppm or less in the emulsified liquid seasoning.

Abstract: The present invention provides an active substance of Lactic Acid Bacteria, a composition comprising thereof and its use for promoting longevity, especially for increasing Cisd2 gene expression, reducing mitochondrial damage and delaying aging conditions such as nerve degeneration and sarcopenia.

Abstract: Provided herein is a composition comprising: a) about 25% up to about 75% of a plasmolysed micro-organism by weight of the total weight of the composition; b) about at least greater than 20% up to about 60% by weight flavor or fragrance, of the total weight of the composition c) about 1% up to about 25% desiccant; d) about 4% up to about <10% water; wherein the mean particle size distribution by weight of the composition is about greater than 100 micrometer up to about 1 millimeter.

Abstract: Embodiments of the invention relate to a method of making a mineral product. The method includes contacting a carboxylic acid and an inorganic mineral compound sufficient to form a solution, reacting the solution over a period of time sufficient to provide a mineral chelated compound, transferring the mineral chelated compound to one or more molds prior to the compound substantially solidifying and reducing the size of the mineral chelated compound sufficient to provide a rapidly soluble mineral chelated product.

Abstract: The present invention provides a method for producing lactic acid in a recombinant yeast cell culture using glucose as carbon source comprising a first, seed fermentation stage to produce biomass wherein the yeast is cultivated in a culture medium at a pH of 5 to 7, followed by a second, a production fermentation stage with biomass from the seed fermentation to produce lactic acid, wherein the yeast is cultivated in a culture medium at low p H using a yeast strain that is engineered to have lactate dehydrogenase (LDH) activity and optionally has decreased or knocked-out pyruvate decarboxylase (PDC) activity.

Abstract: The present invention relates to a composition for alcohol or acetaldehyde degradation, which comprises probiotics. The composition of the present invention has a significant synergistic effect on the degradation of alcohol or acetaldehyde, when the probiotics are administered alone or in combination or the composition further comprises excipients. In addition, the composition according to the present invention may effectively degrade alcohol and acetaldehyde, thereby not only treating or preventing alcohol-induced diseases, but also effectively relieving hangovers caused by excessive drinking.

Abstract: The invention relates to a bread dough, and a bread obtained by baking the dough, where the dough includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-5 wt. %, based on dry weight.

Abstract: The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing nisin containing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing nisin containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient nisin content and stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use as food preservative.

Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Abstract: The present invention describes host cells for reliable, high yield recombinant protein production, including unstable proteins. The present host cell (e.g., a bacterial cell) is deficient in at least one protease (or a subunit of a protease) such as Clp or ClpP. The host cell may also contain an expression vector that encodes a protein or polypeptide for overexpression.

Abstract: The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing lactic acid containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use as food preservative.

Abstract: The presently disclosed subject matter relates to a composition and method of using the composition for oral delivery of a bioactive agent to a subject. More particularly, the presently disclosed subject matter relates to a composition comprising an effective amount of at least one bioacitve agent layered over a substrate and a method of reducing zoonotic infectious disease by administering the composition to a subject. The presently disclosed subject matter further relates to a method of preparing the composition.

Abstract: A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

Abstract: A food product and method for producing is provided. The food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 105 cfu/g, preferably 106 cfu/g, more preferably 107 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log10 per month.

Abstract: Provided is a method for preparing a fresh Chlorella drink by sterile culturing and freezing and then rapidly raising the temperature.

Abstract: The present invention relates to the use of Lactobacillus rhamnosus in combination with Bifidobacterium longum to manufacture a formulation to increase male fertility in a subject. In particular, said strains are the strains Lactobacillus rhamnosus CECT 8361 and Bifidobacterium longum CECT 7347. Additionally, the formulation comprising the said strains Lactobacillus rhamnosus CECT 8361 and Bifidobacterium longum CECT 7347 is also described.

Abstract: The present invention provides a method for producing electrolyzed water composition for use in cleaning and disinfecting of an object. The method comprises preparing an electrolyte solution comprising water, at least one carbonate salt selected from: alkali metal carbonate salts, and at least one chloride salt selected from: alkali metal chloride salts and/or alkali earth metal chloride salts. The method further comprises introducing the aqueous electrolyte solution into an electrolytic cell comprising a plurality of boron-doped diamond electrodes. The method further comprises operating a power supply to apply a predetermined voltage to the electrolyte solution to produce an electrolyzed water composition comprising a plurality of active molecular and ionic species with antimicrobial activity.

Abstract: The invention relates to a method for fermentative production, on an industrial scale, of lipid-rich biomass of microalgae of the Chlorella genus having acceptable sensory properties, characterized in that the dissolved oxygen availability in the fermenter is controlled by tracking the respiratory quotient of said microalgae.

Abstract: Liquid beverage concentrates are provided that can be cold filled during packaging while maintaining shelf stability for at least one year at ambient conditions. The concentrates are provided containing very low levels of added acid without buffers and with polyols to increase shelf life to at least one year.

Abstract: Provided is Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

Abstract: This disclosure relates to methods of treating anal gland disease in subjects. In particular, the disclosure provides supplement compositions useful for treatment of anal gland disease. Such compositions comprise a probiotic, a fiber source, and an anti-inflammatory agent.

Abstract: The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.

Abstract: A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake.

Abstract: To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water wherein said puffed egg product is characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.

Abstract: The present invention generally relates to the early prevention of overweight, obesity, excessive fat accumulation and/or associated metabolic disorders in infants or children. For example, the present invention relates to the prevention of overweight, obesity, excessive fat accumulation and/or associated metabolic disorders in infants or children through appropriate nutrition for women desiring to get pregnant and/or during pregnancy and/or lactation. Embodiments of the present invention relate to the Vitamin B6 for use in the prevention of overweight, obesity, excessive fat accumulation and/or associated metabolic disorders in the offspring, wherein the vitamin B6 is administered to women desiring to get pregnant and/or to the mother during pregnancy and/or lactation and to maternal food compositions that can be used for this purpose.

Abstract: The present invention generally relates to the field of probiotics, and in particular to preventing and/or treating inflammatory and infectious disorders, for example by boosting the endogenous antimicrobial defences. One embodiment of the present invention is a composition comprising a combination of L. johnsonii (La1, NCC 533, deposit number CNCM I-1225) and Bifidobacterium longum NCC2705 (deposit number CNCM I-2618). This composition may be used in the treatment or prevention of disorders related to the immune system including infections.

Abstract: The present teachings provide modified enzymes, preferably phytases, which have increased stability, hypothesized to arise from increased glycosylation. The enzymes can be modified to introduce or increase the number of glycosylation sites in the amino acid sequence, or glycosylation can be increased by the use of specific host production methods, or both. The enzymes of the present teachings have an increased stability after treatment at elevated temperature, which can be measured by inactivity reversibility or percent recovery following a treatment such as heating. The enzymes of the present teachings find application for example in food, feed, and feed pelleting.