Abstract: A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient including a crunch in the absence of saturated fats. A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient and an inclusion, wherein the composition includes an amount of one or more nutrients in the composition provided by the inclusion that is greater than an amount of the one or more nutrients in the inclusion processed without a matrix. A method including forming a dough including a matrix including at least one of a carbohydrate ingredient and a protein ingredient; and energy activating the dough; and forming a composition including a crunch.

Abstract: The present invention provides coffee fruit products and methods for making them. The coffee fruit products can be used to prepare a variety of food products.

Abstract: A method for producing food includes pre-treating an edible item with one or more solutions to preserve or enhance texture, color, or flavor of the item, wherein the item is a fruit or a vegetable; either (a) blanching with far-infrared, pulsed electric field, or microwave treatment and then applying a coating matrix; or (b) applying a coating matrix and then blanching with far-infrared, pulsed electric field, or microwave treatment; bringing a final water content to less than 6% with a finishing dehydration operation; and forming a final product as a shelf-stable, low-fat crunchy vegetable-based or fruit-based ingredient or snack.

Abstract: Methods for infusing a composition into food products are provided. The resulting infused food products have greatly reduced shrinkage, and resemble fresh food products.

Abstract: The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.

Abstract: This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.