Abstract: The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type, such as e.g. a brie type or a camembert type cheese.

Abstract: The invention provides cereal plants having a high level of fructan useful for the production of a range of food, beverage, nutraceutical and pharmaceutical products. The invention provides methods of producing high-fructan products from plants modified to comprise a reduced level of an endogenous polypeptide with starch synthase activity, and products so produced. In some embodiments, plants are modified by introduction of an agent such as a nucleic acid molecule which down regulates endogenous starch synthase II gene expression.

Abstract: The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

Abstract: This disclosure relates to a method and a system for processing grapes. An example system includes a simulated moving bed (SMB) device configured to receive a feed stream and an eluent stream as inputs and provide an extract stream and a raffinate stream as outputs. The feed stream includes a grape juice, the extract stream includes a high-sugar grape juice, and the raffinate stream includes a low-sugar grape juice. The system also includes fermentation equipment configured to produce a low-alcohol wine from the low-sugar grape juice.

Abstract: An electrolyte enhanced spirit is disclosed. The electrolyte enhanced spirit comprises a spirit and at least two electrolyte salts at a concentration of at least 0.02% w/v. The spirit in some embodiments includes vodka, rum, bourbon, whiskey, gin and distilled liquors. The electrolyte salts include NaCl, NaHCO3, KCl, KHCO3, K3PO4. The electrolyte enhanced spirit has a pH of 9.3 to 9.7, preferably 9.5. The electrolyte enhanced spirit may also include an additive to control the pH. The additive for controlling the pH of the spirit is selected from at least one of citric acid, an amino acid, ascorbic acid, folic acid, malic acid, phosphoric acid, phosphorous acid, carbonic acid, fumaric acid, tartaric acid, tannic acid, benzoic acid, lactic acid, and acetic acid.

Abstract: A method of treating Alzheimer's associated pathology includes a step of identifying subject having a pathology that is associated with Alzheimer's disease. A fasting mimicking diet (FMD) is then administered to the subject for a first time period. Methods for treating amyloid plaque formation and/or elevated levels of tau protein as well as neuroinflammation are also provided.

Abstract: A wine aerator for expediting the breathing of wine just before serving having a main body 4 in a barrel shape with a flat bottom 20 and a flat top 22, the main body 4 defining a wine aeration chamber 24 where wine mixes with air to aerate the wine, a wine exit tube 6 connected to the wine aeration chamber 24 and extending substantially straight from the flat top 22, the wine exit tube 6 having an exit tube central axis and lying in an wine exit tube plane 34, an exit tube cork 16 is configured to seal the wine exit tube 6 configured to be inserted into and seal the exit tube 6, a wine inlet tube 8 connected to the aeration chamber and extending from a side of the main body 4, the inlet tube 8 is substantially perpendicular to the exit tube 6, a right elbow tube 10 having a first end and a second end, a first opening is connected to the wine inlet tube 8, the right elbow tube 10 bends at 90 degrees, a wine bottle tube 12 connected to the second opening of the right elbow tube 10, the wine bottle tube 12 havin

Abstract: A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.

Abstract: Pet food compositions and methods for increasing body weight and decreasing indoles in a feline having renal insufficiency are provided. The methods may include feeding the feline an effective amount of the pet food composition. The pet food composition may include fermentable fibers and betaine.

Abstract: The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

Abstract: Methods, systems, and apparatuses for the accelerated aging of beverages, including distilled spirits are disclosed. A spirit is aged through a modular approach that targets development of individual sensory characteristics. In one embodiment, a spirit undergoes ultrasonic cavitation in the presence of wood chips, heating in the presence of wood chips, ultrasonic cavitation without wood chips, heating without wood chips, and intermittent aeration. The process is operable to produce a highly customized spirit and achieve a taste, bouquet, and color similar to that of traditionally aged spirits.

Abstract: Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed.

Abstract: An animal food composition for preparation by brewing forms a broth and a mash when steeped in water. The brewed animal food may be served independently or as an additive to a standard pet meal. Methods of preparing the brewed animal food advantageously utilize widely available consumer brewing technologies. The composition includes a dehydrated proteinaceous food, and embodiments include digestive aids, heat resistant ingredients, herbal remedies, or minimal farinaceous components. Embodiments of the brewed animal food include complete and balanced meals, flavor enhancers, gravies, nutritional or vitamin supplements, pet beverages, and other ingesta for animals, especially domestic pets.

Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

Abstract: The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the lipid and protein component-containing composition is spray-dried. The obtained compositions are for feeding infants and young children.

Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

Abstract: An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.

Abstract: A meat-packaging procedure and a machine for packaging meat cuts for long-term storage is operated at temperatures of between 28° and 42° F. The process includes sealing meat cuts or full poultry birds or bird pieces within a master bag containing (i) oxygen scavenger materials capable of reducing the residual oxygen content of the atmosphere within the bag to 0 ppm within 96 hours of sealing, and (ii) a CO2 generator capable to generate CO2 in the amount of at least 100 mL per pound of meat or poultry within 7 days of sealing. Gas is injected into the master bag to form a CO2-rich storage environment of at least 50% CO2. For meat trays containing meat with poor color stability, oxygen scavengers are preferably placed within the meat trays. For cuts with good color stability, the oxygen scavengers may be placed outside the meat trays.

Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Abstract: The present patent application relates to novel red-orange coated particles, which are mainly used in (dry) formulations for instant beverages. The advantage of these coated particles is that they are red to orange as such (also in the formulations for instant beverages, wherein they can be identified by the naked eye as individual discrete colored particles), but upon dissolution of the instant beverage powder, the particles will dissolve as well and will not interfere with or change the intended color of the ready-to drink instant beverages made from the instant beverage dry powders.