Abstract: Color indicating chewing gum compositions comprising one or more color compounds are provided. The compositions demonstrate a visual color or shade change from start of chewing to the end of chewing and provide oral health benefits. Methods of producing a color changing chewing gum are also provided.

Abstract: Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks.

Abstract: A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

Abstract: The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and 110% of water to the mixture of ingredients, owing to the high water requirements of fibres that act as substitutes for the gluten in traditional baking, and the production of an oxygenated colloidal dough from this hydrated dough, to facilitate, when applicable, the subsequent leavening thereof, during and after the production of the colloidal dough. The leavened or unleavened gluten-free bakery and patisserie products obtained have organoleptic and rheological proprieties similar to those of products with gluten.

Abstract: Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: The present invention relates a sugar reduced wafer composition comprising, 60-80 wt. % of flour, 10-23 wt. % of sucrose, 0.5-8.0 wt. %, preferably 0.5-5 wt. % of oil or fat and 5-20 wt. % of non-digestible fibers wherein the total amount of mono and disaccharides is 10-25 wt. %; all wt. % being in weight percentage of the composition dry mass. The invention also relates to a baked sugar reduced wafer such as a wafer cone or edible container made with this composition and a process for manufacturing the sugar reduced wafer.

Abstract: A system for manufacturing and packaging one or more frozen confection products said system comprising one or more production machines, wherein the one or more production machines comprises chemical applying unit configured to apply one or more anti-moisture chemicals on a hollow wafer. The processing unit is configured to insert the hollow wafer inside the first half of an equally divided mould. The second half of the equally divided two part mould is coupled with the first half to form a closed mould. One or more funnels configured to inject at least two portions of one or more frozen confection material into the closed mould, wherein one portion of the at least two portions of the one or more frozen confection material are injected in the hollow wafer. The closed mould injected with the at least two portions of the one or more frozen confection material to form the one or more frozen confection product.

Abstract: A packaged food product includes a container having at least one dough product and a cup within the container. The cup includes at least one sidewall, a plurality of tapered guide members located at spaced circumferential positions about the sidewall, a bottom wall and an upper annular rim. The rim also defines an opening, opposite the bottom wall, leading to an interior storage cavity of the cup. During initial insertion of the cup into a container, first portions of the guide members are progressively pressed against an interior sidewall surface of the container and assure a proper, level alignment of the cup, preventing the cup from tipping during insertion. With further insertion, second portions of the guide members lead to the rim, with the rim having a diameter which assures a tight friction fit, potentially in combination with a cup seal cover, to an inner diameter of the container.

Abstract: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

Abstract: Edible chews having a polygon-shaped cross-section, such as a star-shaped cross section. This cross-sectional shape provides an increased surface area and forms edges, and these features clean teeth of an animal such as a dog. These edible chews have a soft chewy texture which avoids or significantly reduces gum bleeding which is caused by known dental treats with typically have a hard texture.

Abstract: The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modem person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products.

Abstract: The present disclosure relates, according to some embodiments, to methods and systems for processing a high-concentration protein product from a microcrop (e.g., aquatic species, Lemna) and compositions thereof. According to some embodiments, the present disclosure relates to a method of processing a biomass comprising a microcrop (e.g., Lemna), where the method may include: blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate; separating the first wet protein concentrate from a separated solution (e.g., using a screw press, using a vibratory screen); and drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule. In some embodiments at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCAAS) value of at least 0.88.

Abstract: The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

Abstract: An emulsifier in powder form for animal feeds is described. A process for preparing the animal feed is also described.

Abstract: A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less.

Abstract: The present disclosure relates, according to some embodiments, to methods and systems for purifying proteins having a reduced oxalic acid content from aquatic species and compositions thereof.

Abstract: Disclosed herein is a method for preventing or controlling rosacea, psoriasis or eczema in a subject. The method comprises administering to the subject a diet that is low in fructose, oligosaccharides and/or polyol sugars.

Abstract: The present invention relates to a process for the production of a bacterially enriched animal feed composition. The process comprises the steps of a) providing a proteinaceous feed material to be fermented; b) providing an inoculum comprising bacteria, and wherein the concentration of bacteria in the inoculum of step b) is sufficient to outgrow any bacteria, yeast or moulds present in the proteinaceous feed material of step a); c) combining the materials of steps a) and b) and fermenting the proteinaceous feed material of step a) using the inoculums of step b), thereby providing a fermented proteinaceous feed material; and d) adding methanotrophic bacteria to the fermented proteinaceous feed material to provide a bacterially enriched animal feed composition.