Abstract: The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

Abstract: A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.

Abstract: A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.

Abstract: This invention relates generally to multivitamin extrudates. Their production as well as their use.

Abstract: An almond based dispersion including water; an almond butter base homogeneously dispersed in the water; and nisin derived from a non-dairy source of Lactococcus lactis that is homogeneously dissolved in the water. The dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 6.1 to 7.0 while stored, and is satisfactory for human consumption.

Abstract: A dietary supplement composition has a dispersion including a plurality of liposomal vesicles. The dietary supplement composition includes an active ingredient including one or more hydrophobic nutrient, such as cannabinoid or cannabinoid compound (cannabinoid), and phospholipid contained in the liposomal vesicles. The cannabinoid, which may be combined with cyclodextrin, is incorporated within the liposomal vesicles. The dietary supplement composition may further include one or more of rice bran extract, mannitol and trehalose.

Abstract: The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

Abstract: The present invention is directed to sweetened consumer goods that closely match the sweetness, caloric and satiety sensations of the sucrose-containing or high fructose corn syrup-containing consumer goods which are currently available to consumers. Reduced sugar versions of consumer goods may also be generated. The sweetened consumer goods of the invention assist to ameliorate various disease conditions such as fatty liver disease and metabolic disease associated with fructose contained in presently available consumer goods.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: The use of mucic acid gallate compounds in a non-sugar sweetener such as a steviol glycoside-containing consumable to provide lingering aftertaste specific masking effect is provided.

Abstract: The present disclosure describes methods and systems for decreasing inflammation, overcoming addiction to processed sugars and excess carbohydrates, reversing or stabilizing diabetes, and/or reducing body weight or waist circumference in a human being by way of a dietary program. The dietary program involves a participant ingesting either (1) a prescribed formula or (2) a meal, at regular intervals between 2.5 and 4.5 hours throughout the day. The prescribed formula contains (a) between 3 g and 9 g of natural sugar provided by an appropriate serving of fruit or fruit juice, and (b) at least 8 ounces of water. Each meal may have relatively few restrictions, though in some embodiments the meal may contain a cap on the amount and/or type of carbohydrates.

Abstract: The present invention relates to a liquid food composition comprising a Sophora japonica and a broad-leaf bamboo extract, and more particularly, to a liquid food composition including a Sophora japonica extract, a broad-leaf bamboo extract, and xanthan gum. The liquid food composition includes a high content of the Sophora japonica extract while simultaneously ensuring the liquid properties, and thus can be used widely in the field of foods because the liquid food composition is applicable to liquid formulations.

Abstract: A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

Abstract: Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.

Abstract: A compartmentalized water soluble beverage pod for facile beverage preparation includes a plurality of secondary shells that is coupled to a primary shell. The primary shell defines an interior space and each secondary shell defines an associated internal space. The primary shell and the plurality of secondary shells are water soluble. An associated substance, which comprises at least one of a beverage concentrate, a sweetening agent, a creamer concentrate, and a flavoring agent, is positioned in each of the interior space and the internal spaces. The primary shell and the plurality of secondary shells are configured to dissolve when positioned in water so that the associated substances are released to dissolve in the water to form a beverage.

Abstract: A recipe industrially produces vegetable gnocchi, and, in particular, cauliflower gnocchi, and a production process thereof. Moreover, the gnocchi is obtained by the process in order to provide a food product that is nutritionally advantageous and easy to produce on an industrial level without any disadvantages.

Abstract: A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

Abstract: Methods of manufacturing inositol-stabilized arginine-silicate (“ASI”) complexes with reduced or eliminated clumping and with increased solubility.

Abstract: A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between ?2.5 and +1.0, and a b*-value ranging between 21.5 and 30.

Abstract: Disclosed is a water based method for extracting caffeine from alkaloid containing substances, in particular tea leaves. The method can be performed without the use of artificial substances. The method allows the other soluble, non-caffeine components of alkaloid containing substances to be part of the decaffeinated product, in particular, components such as catechins and antioxidants. Advantageously, the caffeine extracted from the alkaloid containing substances is reversibly adsorbed to an adsorbent and high percentile of the caffeine can be recovered from the adsorbent.